Farewells Chapter 9 Highlights

1
FarewellsChapter 9 Highlights

• You are only as good as you last deed!

2
Farewells

• Since guests pay the bill/tip at the end of the
  meal the quality of the service at the end of the
  meal is very important.

3
After-Dinner Beverages

• Consider printed lists of after-dinner drinks
  with a dessert menu.
• Cognac, Armagnac, port or cordials can make
  dinner more interesting.
• Brand names are important with after-dinner
  drinks.
• These drinks are generally served after dessert
  with coffee.

4
Coffee

• Proper service of coffee is critical!
• Flatware, Sugar, Cream, and cups or mugs.
• Preheated coffee cups, and room temperature cream
  makes for a better cup of coffee.
• Lots of liqueurs can be added to coffee.
• LEAVE THE CUP ON THE TABLE!!!!
• DONT FORGET TO RING THE COFFEE!

5
ESPRESSO

• Espresso refers to the Italian process of
  roasting, grinding, and brewing coffee.
• Dark roasted and finely ground
• Espresso is prepared in individuals portions on
  demand.
• More roasting means less caffeine.
• Demitasse cup, saucer and spoon for service.

6
Other Espresso-based Beverages

• Cappuccino
• Espresso with mostly foamed milk and a little
  steamed milk
• Caffe latte
• Espresso with mostly steamed milk and possibly a
  cap of foamed milk

7
Tea Service

• Tea is prepared by infusing tea leaves.
• Proper tea brewing temperatures
• Green 160 to 180 degrees
• Black 190 to 210 degrees
• Traditional service requires
• 2 preheated teapots (1 for infusion and one for
  extra hot water)
• The guest pours their own tea.
• Offer milk (not cream), lemon wedge, honey/sugar
  cubes
• Need an underliner for used tea bag

8
Check Presentation and Payment

• Timing of the check depends on the type of
  restaurant.
• Focus on not making the guest feel rushed.
• Check presenters vs. on a plate
• Place check in a neutral zone if no one has
  requested it.
• Discretely count the cash before leaving the
  table.
• Use plain pen for signing of credit card slips

9
Service is over when?

• Manager should be exposed for greet and saying
  goodbye.
• Thank you and please come again are appropriate
  things for the manager to say.
• You look clueless if you ask if everything was
  alright when they are leaving.

10
Summary

• Your ultimate goal is to have happy guests at the
  end of the meal. Guests who are talking about a
  return visit because they had such a great time.