Slide Slide No Trainer Check the items on the tray against the order that has been put in. This can be advisable as the person who serves the order may not be one the guest spoke to. Detailed checking against the full order can prevent confusion over the order or avoid disputes. It is unlikely that a deliberate error has been made, but human error can occur, and it is too late to realise this mistake when you are upstairs and in the guest’s room. Much of the food plated for room service will have a over it and it is part of your job to remove that cover and visually check the dish to ensure it is what was ordered. In addition, your should ensure: Special requests have been complied with if chilli” was part of the order, – “no check to see it has been done Vegetables have been served how ordered, and not sauced or salted That the bread rolls and the butter are there, remember room service has to provide the same standard as a restaurant. That all the courses are present That the dishes look presentable no sauce/spatter marks on the plates, no – cracked crockery That hot dishes are hot, cold dishes are cold, and frozen dishes are frozen That appropriate garnishes have been added or provided separately for addition on delivery. Where there is any deviation from perfection it must be quickly brought to the notice of – the chef (or other person responsible) and rectified. Remember that the hot food is cooling down and the cold food heating up so speed is critical given that it will take an – additional couple of minutes to get it to the guest’s room: naturally you will have to be diplomatic when pointing out shortcomings with the dishes, but in establishments where room service is common, the kitchen staff should be aware of the nature of your problems and respond accordingly. Slide Slide No Trainer Notes Trainer advises students this element identifies how to provide for room service.
Slide Slide No Trainer Check the items on the tray against the order that has been put in. This can be advisable as the person who serves the order may not be one the guest spoke to. Detailed checking against the full order can prevent confusion over the order or avoid disputes. It is unlikely that a deliberate error has been made, but human error can occur, and it is too late to realise this mistake when you are upstairs and in the guest’s room. Much of the food plated for room service will have a over it and it is part of your job to remove that cover and visually check the dish to ensure it is what was ordered. In addition, your should ensure: Special requests have been complied with – if “no chilli” was part of the order, check to see it has been done Vegetables have been served how ordered, and not sauced or salted That the bread rolls and the butter are there, remember room service has to provide the same standard as a restaurant. That all the courses are present That the dishes look presentable – no sauce/spatter marks on the plates, no cracked crockery That hot dishes are hot, cold dishes are cold, and frozen dishes are frozen That appropriate garnishes have been added or provided separately for addition on delivery. Where there is any deviation from perfection – it must be quickly brought to the notice of the chef (or other person responsible) and rectified. Remember that the hot food is cooling down and the cold food heating up – so speed is critical given that it will take an additional couple of minutes to get it to the guest’s room: naturally you will have to be diplomatic when pointing out shortcomings with the dishes, but in establishments where room service is common, the kitchen staff should be aware of the nature of your problems and respond accordingly. Slide Slide No Trainer Notes Trainer advises students this element identifies how to provide for room service.
TG_Provide_room_service_refined.docx