1、STANDARD OF OPERATION PROCEDUREDEPARTMENT: FOOD & BEVERAGEPAGE 1 OF 1WHAT TO DOHOW TO DOWHY TO DO1. Prepare a bread bas-Place a piece of napkin in basket For Hygene purpose to ket.Get fresh warm bread from the bakery put intodelight guest.basket use service fork and spoon.Care for guest according 2.
2、 Prepare a butter dish.Use service fork and spoon to put butter into butt-to hygiene standard.er dish. The butter dish should be clean and no chipped.3. Serving butter.Use a service tray, stand on the left side of guest,Convinient for guest to say : Excuse me with smile, place butter dish pick up bu
3、tter.above the bread plate.4. Serving bread.Stand on the left side of guest with smile.For hygiene purpose.Hold bread basket with left hand, hold service an action of showing res-spoon and fork with right hand.pect.Ask politely with the body lean forward a little:W-ould you care for some bread. or W
4、hat kind of bread would you like sir? 5. Replenish.Use service spoon&fork to place bread on guestFor hygienes bread plate. Replenish butter and bread whene-Delight guest ver needed with free of charge.Care for guests needs6. Remarks.Bread and butter must be served as soon as food Dont let guest wait
5、 for is ordered.food long.Never touch the butter and bread in the restaurant.For hygieeAPPROVED BY:POSITIONSIGNATUREPOSITIONSIGNATUREW.R ManagerSECTION: Western RestaurantJOB TITLE: Waiter / WaitressTASK NO: HS.W.R 07TASK: How to Serve Butter&BreadEQUIPMENT REQUIRED: Fresh bread & butterPREPARED BY: Sharon LIU
