Food and Beverage Service
What this domain tests
Food and beverage service tests the sequence of service, mise en place, table setting, menu knowledge, allergy communication, wine service and billing. You must show that service is coordinated, safe and courteous, and that the guest's order is correctly transmitted to the kitchen and bar.
Core rules
- Mise en place means everything is in place before service: clean tables, polished glassware, folded napkins, condiments, service stations and POS ready.
- The service sequence: greet and seat, present menu, take food order, take beverage order, serve beverages, serve food, check back, clear, offer dessert and coffee, present bill, farewell.
- Serve and clear from the guest's right where local style requires it; pour beverages from the right; place food from the right or left according to house standard, but never reach across a guest.
- Take orders by seat position and repeat the order; use abbreviations only if the kitchen recognises them.
- Allergy orders must be confirmed with the kitchen, recorded and protected from cross-contact. Never guess about ingredients.
- Wine service: present bottle, show label, open, offer cork or taste to host, pour a small taste, then serve guests in the house's stated order.
- Average check = total revenue ÷ covers; it helps measure upselling and menu performance.
Worked example
A restaurant serves 120 covers and takes €4,200 food and €1,200 beverage revenue, so total revenue is €5,400 and average check is €45. If 25% of guests buy a €7 dessert, extra revenue is 30 × €7 = €210 and the new average check is €5,610 ÷ 120 = €46.75. The server's dessert suggestion must still respect dietary needs and should not delay service.
Traps that cost marks
Clearing one guest's plate while others are still eating; not repeating the order; sending an allergy order without kitchen confirmation; opening wine away from the host; and calculating average check on food revenue only.