Every restaurant follows a service sequence: the set order of steps from greeting a table to saying goodbye. You look after a section (or station), the group of tables given to you for the shift, and guests are counted in covers.
Why it matters
Guests notice gaps, like a long wait for drinks. The sequence keeps every table moving and helps the kitchen plan.
Key ideas
Covers
One cover is one guest, so a table of four is four covers.
Your section
The tables you are responsible for this shift. If you step away, ask a colleague to watch them.
The check-back
A quick return about two minutes, or two bites, after food arrives, to confirm everything is right.
Step by step
- 1
Greet the table, offer water and take the drinks order.
- 2
Serve drinks and take the food order, asking about allergies.
- 3
Serve the food, then check back within about two minutes.
- 4
Clear plates, offer dessert and bring the bill when asked.
- 5
Thank the guests, say goodbye and reset the table.
Do
- Know which stage every table in your section has reached.
- Take dirty plates with you on every trip to the kitchen.
- Keep water glasses topped up.
Common mistakes
- Don't leave a newly seated table without any contact.
- Don't skip the check-back, even when you are busy.
- Don't bring the bill before it is asked for, unless your venue says otherwise.
The situation
Table 3 has just sat down, table 5 wants the bill and table 7's mains are ready in the kitchen.
What a professional does
You tell table 3, 'Good evening, I'll be right with you.' You run table 7's mains while they are hot and print table 5's bill on the way back. Nobody waits long.
Useful phrases
“Good evening, can I get you some drinks to start?”
“How is everything with your meals?”
Pro tip
Each time you leave the kitchen, look across your whole section first.
Quick check
When do you do a check-back?
Think about it, then show the answer
About two minutes, or two bites, after the food arrives.