SEQUENCE OF SERVICE BUFFET All-Inclusive

Dec. 06, 2023

What is the first thing we as individuals should do before we start our shift ? Look at our individual presentation and ensure we comply with the Grooming standards of Jaz Hotels & Resorts.
1. Grooming Nametag Uniform Shoes Socks or hosiery GENERAL HYGIENE Over-all cleanliness including oral hygiene. Clean hands, nails trimmed
Hair is tied back using hair accessory issued by the Hotel if hair is on or below shoulder length. Decent hair style for all lengths of hair Make-up is simple and natural looking. Jewelry stud earrings at the bottom of earlobe; only one per ear decent watch either in gold, silver or leather only one ring is worn, no thumb or pinky ring, simple design necklace should be worn underneath the uniform blouse / shirt Single bracelet/anklet Clean shoes, in good condition, preferably non-skid type of shoes Grooming - FEMALE GROOMING STANDARDS
Hair is no shorter than a #2 clip, above shirt collar, conservative style Sideburns is no longer than halfway the earlobe Mustache is well maintained, no goatees, beard, grow-in look Jewelry no earrings conventional watch either in gold, silver or leather only one ring is worn, no thumb or pinky ring, conservative design necklace should be worn underneath the uniform shirt Clean shoes, in good condition, preferably non-skid type of shoes Undershirts must not be visible. Use V necks or singlet, plain white shirt. Grooming - MALE GROOMING STANDARDS
2. Welcome Guest Acknowledged immediately. Staff member greeting friendly English “ Good ---------- welcome to ----------, -- for lunch dinner, breakfast ? Ask for room number to check with our in-room guest list or check color of arm band Always smile…….
4. Staff introduction Staff member should introduce him/her self? “ Good ------------ my name is --------- and I will be your waiter for this _______. Staff member made eye contact. Always smile ans use guest name
5. Clearing or adding utensilsto the table Clear or add more Plates, Glasses Silverware, chair and napkin ( depending on the number of customers occupying the table ) .
6. Explain Buffet and Wine/Beverage menu Guests should only be seated at a table that is completely set Staff member offered give brief explanation about food and beverages about the buffet Food, explain guest where cold, hot and dessert stations as well as show live cooking location Beverage, explain the guest what drinks can be taken from the buffet Always smile
7. Take Beverage Orderfrom Non AI Beverage menu Server must be knowledgeable about wine/beverage menu as well as offer and availability (copy of menu available) Listen attentively to the customer’s request. If you are unsure ask the guest to repeat again. Waiter repeat for confirmation Always smile
9. Buffet Food Knowledge Ensure that waiter has been briefed about food available at the buffet (containing nuts, cooking method, available sauces and dressings, theme of the night etc ) When waiter is not sure about something have to contact immediate supervisor to avoid guest disappointment Always smile
10. Check your guests Waiter checks back within 3 minutes customer have taken food from the buffet. Attempt to establish rapport with your customers by checking that everything is to their satisfactio
11. Desserts Once you have recognized that the guests will start with dessert cutlery must be placed in it’s right position ( spoon on the right and fork on the left ) Always serve from the right where possible. Always proceed ladies first ( starting with the oldest ones). Always proceed host last. Check all guests have received their cutlery. Change Ashtray if necessary. Wish the guests “ Please enjoy your desserts” Always smile.
12. Coffee Order Advise customer that coffee and tea are available at the buffet free of charge or take order Listen attentively to the customer’s request. If you are unsure ask the guest to repeat again. Always smile
14.Check your guests Waiter checks back within 3 minutes Check with customers that everything is to their satisfaction “ Is there anything else I can do for you” Change Ashtray if necessary
15. Table cleared Clear Plates, Glasses, Silverware, anything that is not being used. ( Water glass remains on the table until the customer leaves the restaurant ) Change Ashtray if necessary
18. Farewell Guest If in location assist guest in pulling out the chair. Always Acknowledge anyone upon departure. Good --------- Thank you Mr. ----for dining at ------
19. Table cleared Efficiently and quickly remove all Plates, Glasses and soiled linen within 3 minutes. Table re-set within 5 minutes of guest leaving.

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