3. The Service Cycle

1. Greeting and Seating. Welcoming guests with a friendly demeanor and guiding them to their seats.

2. Order Taking. Accurately recording customer orders and confirming any special requests or dietary preferences.

3. Order Transmission. Communicating the order to the kitchen or bar for preparation.

4. Food and Beverage Delivery. Serving dishes and beverages promptly and ensuring proper presentation.

5. Follow-Up. Checking on guests to ensure satisfaction and addressing any issues or additional requests.

6. Clearing and Cleaning. Removing used plates and cutlery to keep the table organized and ready for the next course.

7. Billing.  Presenting the bill accurately and handling payment efficiently.

8. Farewell. Thanking guests for their visit and inviting them to return.