Riverstone Corner Bistro (RCB)

Steps of Service

First Impressions / Lasting Impressions

A great first impression will put your guests at ease and allow them to relax and enjoy their experience.
Make sure your tables and/or bar top are clean, candles, salt & pepper shakers, chairs are wiped, and floors are free of debris and swept.

Greet and Welcome Your Guest

Put your guest at ease by greeting the table with a genuine smile, thank them for dining with us and extend your gratitude further by welcoming them back or welcoming them in for the first time. If we are busy and, on a wait, thank them for waiting any length of time.

Serve Initial Drinks Fast

Bring the first round of drinks in a timely manner or offer a second round when appropriate.
If the guest looks under 40 years of age and has ordered an alcoholic beverage, always be safe and check identification.
Bring water upon request only

Optimal Dining Experience

Personize your guests’ optimal dining experience by asking the necessary questions pertaining to their dietary needs and sharing with them your knowledge of the menu.
Be sure to educate your guests.
Suggest your favorite appetizer, recommend a popular entrée, and tell your guests about a dish that might complement their meal.
Take the appetizer order and/or dinner order depending on what your guests needs are.

Write Down Your Order

Writing down orders will minimize errors and keep you organized and confident.
When the guests see you writing down their order, they feel confident you will get their order correct.
Use your pivot points. Pivot points are crucial to ensure we do not auction off our food at the table.

Timing and Tempo

Take control. The time you spend communicating with your guests will help you to determine what kind of experience your guests are looking for. They may be looking for something fast or to take their time and relax. Establish the right timing and tempo for the table that will make their dining experience flow smoothly.
Your awareness of the flow of the entire restaurant from the host stand to the kitchen will help you better time yourself and your guests.
When you ring in your appetizers and entrees is dependent on your guests and the timeliness of the food coming out of the kitchen.

Save Steps

Take a moment to step back and look at the whole picture to determine what your guests need before you walk away.
Assess your guest’s needs and try to consolidate your steps to prevent them from being away from your table or off the floor for too long.
Bring out the silverware replacement tray to provide clean silverware, soup spoons, steak knives, and replace any necessary plates.
Be sure to bring any condiments for the food.
Offer another round of drinks.
Prepare a landing zone for the arrival of the food.

Teamwork

Refill water, bring fresh iced tea and sodas in your section and your neighboring sections.
Full hand in, full hands out. Check for clean dishes, glassware, and silverware to restock the floor when taking dirty dishes back to the dish room.
After ensuring that your guests are taken care of, look at the restaurant as a whole and offer assistance where needed.

Hot Food Hot

Prepare a landing zone so the food can be placed in front of each guest.
Once the food arrives, make sure the protein is the star. Protein should be placed facing forward toward the guest.
Make sure you are at the table when the food arrives. It is important that you describe the food as it is being served to ensure the guests know what each dish is and that the correct dish is being served.

Check Back / Two Minutes – Two Bites

Give your guests enough time to taste their food before you check back to make sure they have everything they need. Your guest will recognize after the first few bites if they are satisfied with what they have ordered.
Now is a good time to ask if anyone would like another beverage refill.
Make sure you are sure. Before leaving the table, make sure your guests have everything they need to enjoy their meal.

The Food is the Star

Let the food be the star! Be aware from a distance and allow your guests some time to enjoy their food without any interruptions.

Clear Table

When clearing the table or bar top, don’t just take away the dirty plates. Free the area of all excess glassware, silverware, plates, and food. Don’t stop there, any napkins, straw wrappers of sugar packets as well. We call this down to the brown!
Rule of thumb; if they don’t need it, take if off the table!

Continue too Optimal

Complete the guests’ experience by offering some of our excellent scratch-made desserts, coffee, hot tea or after dinner drinks.
You should always ask and if they are interested in having desserts, don’t hesitate to recommend your favorite.
Bring clean chilled silverware to the table for the desserts. Appetizers plates are required for shared desserts. If the guest brings a special cake or dessert that needs to be cut, it is your responsibility to cut that dessert and serve it to your guests.

Clean Table

Clear the dessert plates and silverware. Wipe the table for any food or drinks that have spilled.
When presenting the check, beverages that your guests are still drinking are the only items left on the table
Always ask the guest if they would like their beverages to-go (non-alcoholic drinks only)

Present Check or Separate Checks

Print up the guests check and place a clothes pin on the top of the check. Present the check to the guest.
Be aware of the restaurant flow. Turning your tables or bar seats is as important to you as it is to the flow of the restaurant. Although we do not want to rush anyone out the door, we do want to continue a steady flow. Make sure you are waiting for your guests to pay, and they are not waiting for you.
Make changes and or process the credit card.

Thank Guests

Sincerely thank your guests and invite them back to see you. Taking care of our guests while they are dining with us is only part of our culture. Doing everything we can to make them want to come back again is the rest.