Service Standards

DO's

Serve all drinks using open-handed service Serve the water first, especially if there will be a wait or the drink order to be produced and ready to serve Delegate water service to a colleague or Busser if need be Pre-water tables with reservations Serve the drinks yourself whenever possible. This will prevent any confusion as well as allow you to consolidate your efforts by taking the food order once you are already at the table Use a tray for ALL drink service. Bottled water or bottled wine (whether order by the bottle, or poured by the glass table-side from the bottle) is the only exception – amaximum of 2 bottles total can be held in your hands (by the bottom, not at the neck) and brought directly to the table without a tray Briefly announce each drink as you present them to the guests. This will help to ensure both you and the guests that the correct drinks are being served to the correct person If there were any special requests or specific preparations requested, those should be mentioned as well Place the drink to the right of each guest, typically above the knife (if pre-set on the table top). If that space is already occupied by another glass, adjust the settings to make room and/or place it to the diagonal right of the glass that is already there Make sure to use correct seat numbers on Jonas for your drink orders

DON’Ts

Wait for the drinks to be ready to serve the water Delegate the service of drinks, if possible. Carry ANY drinks to the table without a service tray, except for bottles of water or wine Carry bottles of water or wine by the neck of the bottle Place the guest’s drink in a place that is inconvenient for them (edge of table, center of table, on top of the menu)

Describe each drink or it’s ingredients in excessive detail when serving it to a guest Pour water directly into the glass without lifting the glass up and away from the table