Mise-en-Place in the Restaurant for Plated Service

1. Rules for the Receiving and Seating of Guests

-          Guests should be warmly welcomed by the maitre d’hotel and asked if they have a reservation. If not, they should be asked where they would like to sit.

-          On seating the guests, it is customary to hand service over to a waiter who, after introducing him or herself, is responsible for handing out menus, reciting any specials and taking a drinks order.

-          The waiter should make a note of who the host of the table is and when taking orders, start with the guest that is seated to the right of the host, continuing anti-clockwise around the table until the host’s order is finally taken. For formal service, females are served before males.

-          When the drinks order is ready, the drinks should be brought to the table.

-          Once guests have had enough time to read the menu, the waiter should return to the table to take the food order, again, starting with the guest to the right of the host.

-          Bread and other complementary appetizers may often be brought to the table at this stage.

-          Food should be served in the order of starters, main meal, dessert, tea and coffee – always starting by serving first to the guest that is seated to the right of the host.

-          On occasions, if guests require service while a waiter is busy with another table, the waiter should indicate to the guests that they will be with them as soon as possible.