35 Must Follow Guidelines for F & B Staffs

            Food & Beverage Service department is one of the most important and integral parts of a hotel. Efficiency of a F & B Staff upholds total standard of a hotel. Here we will learn 30 must follow guidelines for F & B Staffs' this is a must read for all hoteliers.

1. We are always professional when serving our guests. We should assist each other if and when possible to provide best quality service.
2. Always try to understand the guests and identify them by name if and whenever possible.   There is eye contact and speak in a warm and friendly manner.

3. All phones are to be answered within three rings.  Good telephone etiquette shall be adhered to at all times.  Remember “the voice with a smile”.
4. Acknowledge guests speedily within two minutes of arrival.  Be cheerful and comply to guest’s request with speed and sincerity.
5. All F & B staff shall always present themselves at all times, in a neat and professional manner. Always wear proper uniform. Be Knowledgeable of Hotel facilities, activities/events and schedule on the hotel.
6. While guest tend to departure, thanks them for his presence and bid a warm farewell and wish them for next return.
7. Must attend daily pre-meal briefing and de-briefing to learn about new items, F&B activities and guest feedback.
8. All Restaurant/Banquet function should be ready before opening or scheduling starting time (20 minutes).  The rooms must be fresh, clean and entrance of the outlet will be attended.
9. Spilled or unsatisfactory drinks are promptly replaced without questions.
10. Measure all your drinks that they will taste the same every times.
11. Clean as we go one tray in and one tray out.  Service areas and equipment will be cleaned; restock at completion of shift/Function, ready for each meal period.
12. All chipped glassware and defective silverware shall be removed from service.
13. All napkins need to be free of holes, stains and frayed edges.  Unacceptable linen shall be returned immediately back to the Housekeeping and new ones are to be replaced.
14. There should never be more than two cigarette butts in an ashtray.  Regular changing of ashtrays should be carried out consistently.
15. Straight drinks or cocktails should be served within 3 to 5 minutes.
16. Extra setting should be removed from the table when the guest is seated.
17. The professional service shall be adhered to elegantly by all servers/barmen.(Warm, responsive and professional)
18. Professional service shall always be practiced in back of hotel.
19. Footwear must meet department standards and always be cleaned and polished.
20. Nametag should be kept in good condition and worn at all times during duty.
21. Keep bar well stocked according to par level.
22. Neat, clean, complete and symmetrical set up of tables and restaurant/Banquet/Room Service/bar and Deli areas is a must at all times.
23. Menu spotless clean when presenting to guest.  Mentioned the daily specialty and menu items shall always be available.
24. Cold foods should be served on chilled plate and hot foods on hot Plate.  All foods and beverages are served from right and clear from right.
25. Correct silverware to be presented prior to the food service and will be carried out on service plate with under liner.
26. Clear the plate away from guest only when the guests have finished eating (or indicate by cutleries) Empty glasses, coffee or teacups will be removed when no replenishment is needed.
27. Morning tea, coffee and Juice must be immediately offered during breakfast service.
28. Pull out chair for guest and thank all guests for their patronage.  Acknowledge guest in queue or waiting for service and apologies for any delay.
29. Report any mishaps on daily logbook to avoid the same mistakes.
30. All trash or bin to be emptied on every shift and regularly.  Corridors and exits are free of room service trays and free of obstruction.
31. Report any maintenance defect during operation.  Maintain a correct inventory of furniture, fixture and operating equipment.  Carry out a proper inventory and spring-cleaning quarterly.
32. Stainless steel and silver should look clean and shine.  Trolley wheel must be oiled regularly.
33. Fresh flower or plant must be fresh.
34. All articles found in any outlet should be handled over to the Lost and Found for safekeeping.
35. All Staff should try to promote the Hotel Food and Beverage outlets with confidant.