Food & Beverage Manual Service sequence in the restaurant 1. First impression 2. Greeting and welcoming the guest to the table 3. Leading the guest to the table and seating the guest 4. Serve water and cold or hot towel 5. Present drink list and suggest beverage special or wine by the glass 6. Take drink order 7. Present menu recommend and take order for food and wine by the bottle 8. Serve drink or wine by the glass 9. Open and serve a bottle of red wine 10. Serve bread and butter / dip selection ( for western food only ) 11. Serve starter, wish to enjoy their meal, check ashtray, bread basket & drink 12. Serving and clearing main course, placing toothpicks 13. How to crumb down table 14. Taking coffee and tea order, suggesting liqueur 15. Adjusting covers 16. Follow-up and observation 17. Up-selling technique 18. Billing and payment 19. Complaint handling 20. Farewell and departure