Every hotel will serve foods for their customers only by using plates only in local hotels we could expect the green leaf serving method. However, there will be a little bit different in having lunch by using green leaf and plates. Using the green leaf technique is followed by the traditional method. Then while comparing to plastic paper serving natural technique will protect the taste in food, which means while placing the food items in green leaf by mixing with the leaf taste the food items will increase its taste. But this will not happen in plastic serving methods.
What are the differences between large and small Hotel services ?
After the customer placing an order, before serving them, check whether the ordered dish is placed on the plates or not. And in any case, the server should not get slipped while carrying the plates nearby or far from the customer. Approaching the guest always from their right-hand side will create a clam surrounding them. In some cases, due to insufficient space between the server and the customer, he can serve the plated flood from his left-hand side.
After placing the dish on the table, the server should pronounce the name of the dish he kept with a soft audible tone. While conveying, he should not shout louder. The server’s voice should not hear the other table customers. While having their food, you should always check their satisfaction, whether they would need any help in serving. In between their mealtime, ask them if they want any other dishes to be ordered.
What is the meaning of silver service? At which time does the server provide to their customer?
After proving the ordered food, silver service is a type of serving additional plates or else dishes with the help of service gear. Again, while this process, both the kitchen staff and the server should check twice whether the food arrangements in the plates are correct and attractive. Before the waiters start their service, they should place the accompaniments. Then pick up the plates from the pick-up counter along with the tissues, clothes, and also the service gears.
Waiters should maintain left-hand serving for the customers because serving on the opposite side, and the clients will not get disturbed while making their conversations. While serving, if the guests block your access to the table, you should be excused from them. Converting the food items from one plate to the other, you should bend from the waist and holding the plates should be 5 cm above and slightly side from the guest’s plate. While converting the food items, it should be placed in the right position and the right manner. After completion of the meal check for customer satisfaction, by this, you can know whether the customer needs any additional foods. These are the basic importance in serving, and in each work, the workers should be more careful. In higher hotels, when the servants complete their catering course, only then the manager of the hotel will permit to serve their customers until they are practised with normal customers, not with richer clients.