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SOP Take Beverage Order

The document outlines standard operating procedures for taking beverage orders at a food and beverage establishment. It details the steps servers should follow which include paying attention to guest body language before approaching, taking ladies' orders first and going clockwise around the table, writing down detailed information for each order including position numbers, making suggestions, repeating orders back, and placing a beverage napkin in front of the guest after taking the order. The procedures are meant to ensure orders are taken politely, accurately, and efficiently according to a standardized sequence.

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444 views2 pages

SOP Take Beverage Order

The document outlines standard operating procedures for taking beverage orders at a food and beverage establishment. It details the steps servers should follow which include paying attention to guest body language before approaching, taking ladies' orders first and going clockwise around the table, writing down detailed information for each order including position numbers, making suggestions, repeating orders back, and placing a beverage napkin in front of the guest after taking the order. The procedures are meant to ensure orders are taken politely, accurately, and efficiently according to a standardized sequence.

Uploaded by

reddyvigneshwar905
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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STANDARD OPERATING PROCEDURE

FOOD AND BEVERAGE OPERATIONS


SOP: Order Taking (Beverage) SOP # :
DATE OF ISSUE: PAGES: 2

OBJECTIVE:

To ensure guests’ food and beverage orders are received politely and as per their requests

POLICY:

All guests’ orders are taken in a timely, polite and accurate manner, following a set of steps to ensure logical,
standardized sequence.

PROCEDURE:

Employees are to pay attention to the guest’s body language prior to approaching the table, as this will
indicate if they need help or are ready to order e.g. menus closed, looking around for staff.

 Approach table with a smile and warm salutation:


o Have pen/order pad ready.
o Inquire if guests are ready to order.

 Write down the table number, your initials and guest number of guests on each order.

 Take the ladies' orders first, going clockwise around the table. Take host’s order last.

 Write the order down according to position number:


o The seat whose back is toward the restaurant's entrance is position one.
o Each seat going clockwise is position 2, 3, 4, etc.

 Write all orders with position number after each item.

 Circle all female position numbers on order pad.

 Make suggestions to compliment guest's meal (i.e., aperitif, wine, digestive, coffee/tea).

 Up sell house specialty drinks.

 Repeat the order back and clarify all special requests.

www.foodandbeveragetrainer.com
STANDARD OPERATING PROCEDURE

 Place beverage napkin in front of guest after order is taken (logo to face the guest).

KEY POINTS:

 Eye contact, smile and correct posture maintained.

 Server speaks clearly.

 Suggestive upselling techniques used.

 All servers to have the following knowledge :


 All available brands
 Signature drinks
 Wines by the glass
 Bottled wines
 Correct glassware

 Ladies orders first, host last.

 All orders written neatly and legibly using standard abbreviations.

 All orders note position numbers after each item ordered.

 All orders repeated before departing.

 All orders to contain:


o Table number
o Number of covers
o Server number

 Service should be smooth, efficient and fast.

www.foodandbeveragetrainer.com

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