Bill & Tip Blog

Steps of perfect service. Part two.

Hello friends!

Today we continue to share with you the tool, the skillful application of which will allow you to achieve the highest level of service. We hope that you have already started to apply the tips we recommended in the first part and that it has started to bring you great results!
So, let's continue.
After Step 2, in which we took the order, the stage of taking the food out and serving the guests follows.
This stage is very important, it has a significant impact on the impression a guest will have after visiting your restaurant.

Step 3. Take-out, serving guests

  • If your restaurant uses a system that allows you to determine the courses of the order of preparation of dishes, send the subsequent courses to work before going to the kitchen for the already prepared dish;
  • When serving dishes to a specific guest, don't have an “auction” at the table - you need to know which guest ordered which dish;
  • When serving a dish, name it, for example: “Your steak please.”;
  • When serving steaks, ask the guest to check the doneness of the steak. Do not leave the table until the guest confirms that it is the rare they ordered;
  • Wish the guest a pleasant appetite'
  • Before serving each subsequent course, remember if the guest has the necessary utensils. If not, serve it along with the dish;
  • Every 5-7 minutes, shuttle between tables to refill wine, remove dirty dishes and napkins, fulfill a guest's request, or take an additional order. Remove unwanted dishes, glasses, and other accessories only with the guest's permission (“May I take your plate?”). When clearing the table, do not touch the guest's belongings (phone, etc.);
  • Check for beverage availability and refresh glasses. We recommend doing this when a guest has 1/3 or less of a drink in their glass;
  • Always ask the guest for feedback on the quality of the food: “How do you like our meat soup?”. Thank the guest for their feedback: “I'm glad you enjoyed it!”.

Step 4: Taking an additional order

  • As you remove dirty dishes from the table, invite the guest to choose desserts and bring a menu if necessary;
  • Describe the desserts colorfully, saying the full name;
  • After accepting a dessert order, offer beverages to accompany it;
  • Repeat the order and thank the guest;
  • Prepare utensils for dessert;
  • Bring hot beverages at the same time as the dessert.

Step 5: Calculation

  • Ask the guest how he/she would prefer to pay by cash or bank card;
  • We bring the bill at the first request of the guest as soon as possible;
  • We make also operatively;
  • Thank the guest after payment.

If your restaurant is already using Bill&Tip and guests have the option to pay the bill themselves if they wish, the time spent at this stage can be significantly saved. At the same time, the load on the team working with guests is significantly reduced, especially during rush hour. This will certainly increase the level of service and allow to do other tasks that require the direct participation of a waiter more qualitatively.

Step 6: Saying goodbye to your guest

  • Help the guest put on outerwear.
  • Be sure to say goodbye and good day/evening. If possible, walk the guest to the door (if space allows, open the door for the guest. And of course, invite them to visit you again. A great phrase is, “We'll be happy to see you again!”.
  • Clear off the table, and prepare the table and chairs for new seating. There should be no crumbs left on the furniture. Under the table should also be clean.
Be professional, be the best!

Taking care of you and your business,

Bill&Tip (Bill and Tip) Team.

Want to learn more about how Bill&Tip can help your business or request a consultation from our team, simply follow this link.

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