Must Follow Food & Beverage Service Rules

• Handle silver flatware by the handle
• Handle clean chinaware by the edge.
• Handle glassware at the stem or base.
• Never place your thumb on the plates.
• Always carry silverware, chinaware, linen, glassware on a clean tray when approaching guest table.
• Never walk back to the kitchen empty-handed, take along dirty dishes.
• Dishes should not be stacked too high on the trays.

• Always serve the ladies first.
• Always serve guests from the right and clear tables from the right.
• Before each course is served, removed soiled chinaware and replace with clean chinaware.
• Complimentary starter (if available) is to be served to all guests after the food order is taken.
• Chinaware and towels are to be changed throughout the meal.
• Always change ashtrays when one cigarette stub is in it.

• Always open wine bottles in front of the guest.
• Leave the bottle (if white wine or champagne) in the ice bucket when opening.
• Always display the label and repeat the name of the wine when presenting to guest.
• All alcoholic drinks must be served with mixers and ice on the side.
• When serving alcoholic drinks, request the guest to advise how much ice and mixer they would like.

• Crumbs are to be swept away using a folded napkin on to a clean B&B plate before dessert is offered.
• Coffee and varieties of tea are to be offered when taking the dessert order.
• Cream and sugar are to be served on silver tray and placed on the table before coffee or tea is served.
• Coffee or tea must only be served in silver pots.
• Tray with dirty dishes to be removed immediately from the public area to the kitchen.
• Dirty dishes are to be cleared only after everyone at the table has finished that course.
• Checks are always to be presented in the check folder.
• Checks are to be presented to guests on demand only.
• Tables are so be reset as per table top specifications as soon as the guest departs.
• Complimentary meal-end items (if available) are to be offered when presenting the guest check.