Taking Room Service Order

Taking Room Service Order

Room Service Staff:  Thank you for calling Room Service! Good morning! This is Ana Speaking. How may how may I help you?

Guest: I would like to order breakfast.

Room Service Staff: I will be happy to take your order Ma’am. May I have your name and room number please?

Guest: Monica Gomez of  Room 101.

Room Service Staff: Thank you for that information  Ms Gomez.  (Get your pen and order slip ready)  We offer two types of breakfast. We have Continental breakfast and American breakfast. Continental breakfast includes bread rolls, butter , jam and coffee.

American breakfast includes beef steak, egg, cereal and milk. Which do you prefer

Ms Gomez?

Guest: I would like to have the American breakfast.

Room Service Staff: Alright you will have American breakfast which includes beef steak, egg, cereal and  milk.

Room Service Staff: How would you like your beef steak be prepared? Rare, medium rare, or well done?

Guest: Well done.

Room Service Staff: How about the egg. How would you like the egg be prepared? Boiled, porched or fried?

                                 

Guest: Fried please and the milk should be hot.

Room Service Staff: Alright Ma’am, may I repeat your order.You will have American style breakfast which includes well done beef steak, fried egg, cereal and hot milk.

Guest: Yes, that’s right

Room Service Staff: We have a special spicy leche flan for dessert Ms Gomez would you like to try it?

Guest: No, thanks.

Room Service Staff: ( Check whether there are other guest with whom the guest will dine with so you can prepare extra glass or plate)

Room Service Staff: For how many persons are we going to prepare Ma’am?

Guest: For one person only.

Room Service Staff: Alright Ms Gomez your American breakfast will be delivered within 15 minutes at RM 101. Thank you for your order . Have a nice day!

Preparing /Assembling Room Service Orders

Continental breakfast, the following are necessary;

One piece of each of the following:

- Center piece & salt and pepper shaker

- Breakfast plate

- Warm cup and saucer (cup is kept in warmer until ready for service

- Coffee or tea pot

- Colin glass with ¾ water to avoid from spilling and covered to keep from dust)

- Pitcher with water wrapped in cloth and covered to keep from dust.

- Sugar and Creamer container

- Table napkin (Folded in Fancy Fold)

- Inserted in the table napkin are: bread knife, butter knife, spoon for the marmalade, teaspoon for the coffee.

Continental Breakfast consist of:

-          Bread  ( Toasted/plain)

-          Butter

-          Jam/ honey

-          Coffee  (black, with cream)

American breakfast, the following are necessary;

One piece of each of the following:

- Center piece & salt and pepper shaker

- Breakfast plate

- Warm cup and saucer (cup is kept in warmer until ready for service

- Coffee or tea pot

- Colin glass with ¾ water to avoid from spilling and covered to keep from dust)

- Pitcher with water wrapped in cloth and covered to keep from dust.

- Sugar and Creamer container

- Table napkin (Folded in Fancy Fold)

- Cereal Bowl

- Salad plate

- Inserted in the table napkin are: bread knife, steak knife, spoon for the boiled egg, spoon for cereal, teaspoon for the coffee.

American Breakfast consist of:

-   Meat (Steak) (Rare, Medium Rare, Well done)

-   Egg (boiled, porched , scrambled, sunny side up)

-    Cereal

-    Coffee (black, with cream)

-     Salad  (French, Vinaigrette or Thousand Island)

-  Orange Juice ( Chilled, with ice)

Delivering and Serving Room Service Orders

Make sure there is no DND sign

Knock 3 times (gently)

Room Service Staff: Room Service!

( Guest will open the door)

Room Service Staff: Good morning Ma’am! Here’s your breakfast. May I come in?

(Once inside the room. Leave the door open unless the guest orders you to close it.)

Room Service Staff: Shall I leave  the food on the trolley or do you want it to be transferred on your table?

Guest: Please transfer it on the table.

Room Service Staff: ( Set up the table)

( After setting up the table, offer personalized service)

Room Service Staff: May I uncover your meal?

 May I pour in yourcoffee? May I pull the curtain for you? How’s the room temperature? Would you like me to adjust it for you?

Do you have any special request?

(If the guest wants to eat later, leave the food in the heater)

( Present the bill folder with the figure faced down  as you say)

 Room Service Staff: May I present the bill.

( It is assumed that the waiter or Room Service Staff has been told beforehand the billing status of the guest if he has to pay in cash or allowed to sign)

Guest : Here’s the payment. (Exact amount)

Room Service Staff: Thank you for paying exact amount.

(Before leaving)

( Make sure that the heater is turned off as this may cause fire)

Room Service Staff: Ms Gomez, when would you want me to come back to clear the soiled dishes?

Guest:  After 30 minutes.

Room Service Staff: Alright Ms Gomez. If you have any request please feel free to call Room Service at 8888 and we’ll be happy to assist you. Enjoy your meal!

Service of Door Knob Menus

1. Door knob menus are placed inside the guestrooms by room attendants.

2. After filling up the door knob menu, the guest will hang it in his door knob to be picked up by the room service waiter.

3. Captain must counter check the room number with that indicated in the door knob menu to prevent mistakes in the delivery or orders.

4. Collected door knob menus are to be endorsed to captain or order taker for the recording and preparation of receipts.

5. Doorknob orders are endorsed to waiter for the mis-en-place preparation.

6. Captain should closely monitor the service time and see to it that the delivery of order is done on the time requested, especially for door knob orders.

Clearing Procedures

1. The waiter who serves the food order is required to clear soiled dishes, trays and trolleys from the room.

2. Upon pick up, busboy or waiter must check whether all equipment indicated in the control sheet are available for pick up.

3. If there are missing items and the waiter is inside the room, he must locate for the missing item. If the guest is inside the room, tactfully ask him/her assistance in locating the items. Report to the  captain any recovered item for proper recording.

4. Captain should assign one busboy or waiter to pick up all soiled dishes, trays and trolley lying on floor  and hallways.

5. The waiter or busboy who is assigned to pick up trays/trolley should also check pantry area for un- cleared items.

6. All collected tray/ trolley are to be bought to the dishwashing   area, segregated according to kinds and sizes.

7. Segregate linen and bring them to the linen box of the room service.

                     

Star Hotel and Restaurant

Food and Beverage Department Room Service Control Sheet

Date:________________

Room No.	Guest Name	Order	Equipment/ Supplies Delivered to room	Time of Delivery	Time of Pick Up	Waiter	Remarks

Note: Control Form is a tool for monitoring the movement of supplies in the guestrooms. It lists down what is delivered to what is delivered to what room and the time of delivery and pick up. In the “remark” portion, the waiter can indicate if items have been cleared from the room.