Sequence of Service

Published on: 2026-06-10

Written by Juan Malpica and Juan Cadena

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“IT’S NOT MY TABLES, IT’S OUR SERVICE”

Before Service

1. Table Setting

All tables are set with side plate, cutlery (oyster fork, fork, and knife), napkin, and water glass. ALC menu on top of every plate (facing down), Tasting Menu and Specials (Taco Tuesday, Wagyu Wednesday and Bottomless Fiesta) menu 1 per 4 pax. Drinks menu 1 per 3 pax, 2 for 4–8 pax.

2. Waiter Setup

The waiter will be assigned a section. The waiter proceeds to check their bookings and take note of VIP’s, dietaries and other important information that will be shared in Seven Rooms and confirmed prior to service.

Arrival and Seating

3. Guest Arrival

The host stands at the entrance to warmly welcome guests as they arrive. All front of house is to be able to fulfil the host task if the host is unavailable or occupied.

The host greets guests with a smile and offers a pleasant greeting, such as “Good evening, welcome to Pincho Disco. How can I help you?”.

If there’s a reservation, the host confirms the reservation details with the surname on the booking and confirms whether the guests have been at Pincho before — if so, welcomes them back; if not, provides a happy “welcome”.

If the host notices it’s a larger booking and only a few people have arrived or the people are very early for their booking, the host offers the guests to sit at the bar / Pincho Up if they’d prefer for a drink before being sat at their table (Fridays and Saturdays after 6 pm).

If the group walks in and there aren’t currently any tables available for dinner, the host offers them the possibility to be added to the waitlist and directs them to have a drink at the bar / Pincho Up, while a table becomes available.

4. Seating and Initial Drink

If heading straight to the table, the host escorts the guests to their assigned table, ensuring that they feel comfortable.

If the guest was added to the waitlist and their table is ready, the host sends them a confirmation message or looks for them and then proceeds to lead them to their assigned table.

Once seated, if the table hasn’t fully arrived yet, offer drinks while they wait for the rest. This is also the perfect opportunity for a quick menu brief while everyone else arrives — and leave a water jug on the table (always still, unless the table wants sparkling instead). If all the table is sat, give a full introduction to Pincho. Make sure our guests have a clear understanding of the service and menu. Make sure all dietaries/allergies are confirmed.

Taking Orders

5. Initial Drink Order (3 min)

As guests review the menus, the waiter takes the guests’ drink orders. Push the initial drink by offering a simple and easy “go to” cocktail before they even look at the menu — classic margaritas, chili grapefruit margarita, pisco sour are great go-to’s. Always focus on a proper table read, with an upsell based on the occasion, menu specials or upselling items for the week (champagne, cocktails, or other).

8. Taking Food Orders (6–8 min)

Once the guests are settled and have had time to get comfortable, the waiter returns to confirm their food orders, tasting menu or other, and answers any questions about the menu. This is an opportunity to add something quick to start — bread, oysters, share steak or additional main as an upsell.

This is where we get to shape the guests’ experience and ask them questions like when they want dishes to come, course breaks and flow of their night. It’s very important to add dietaries and allergies to the docket as well as noting the cover number when sending our dockets.

Drinks and Wine Service

6. Beverage Service

A dedicated waiter or server/runner serves the ordered drinks on a tray. The waiter serves the beverages to each guest.

7. Wine Service

If the guests are ordering wine, the waiter suggests a suitable wine pairing for their courses or a bottle to share. If the guests order a bottle, the waiter asks how many guests would like a glass before putting through the desired wine.

If a wine bottle is served, present the bottle to the table to confirm the correct bottle has been ordered before opening it. The waiter opens and pours the wine, allowing the guest who ordered the bottle to taste and approve before filling all glasses. The waiter then serves all other guests first, coming back to the ordering guest last.

Note: Leave bottles of wine at the waiter’s station with the table number clearly written on the bottle, with the wine cap left off to allow the wine to breathe.

Food Service

9. Serving Dishes

The waiter/food runner serves the table their order, providing the appropriate utensils and explains the dishes in detail with our 3-point descriptor. On tables with dietaries, confirm with the section waiter that the correct dish is being placed and explain the sharing of courses if on a tasting menu.

10. Clearing Plates and Table (3 min)

Once the guests have finished their course, the waiter clears the plates promptly, ensuring the table remains tidy and free of crumbs. Re-set for the next course (mains or dessert) and call the docket away for the kitchen to start preparing.

When re-setting the table, we only re-set with plates and cutlery — never napkins (only if the guest asks, or if they were taken on a previous clear).

11. Table Maintenance (2 min)

Throughout the evening, the waiter monitors the table discreetly, refilling water glasses and attending to any additional needs — always offering to fill a wine glass before it is empty, or another round of cocktails or beers. Use a cloth and plate to de-crumb the table after clearing and before re-setting for the next main, at the discretion of the section waiter.

Dessert and Farewell

12. Dessert and Dessert Cocktails

The waiter presents the dessert menu and informs the guests of the available options. Once the guests have made their selections, the waiter serves dessert along with a nightcap or dessert cocktail — a change of pace to continue the evening, if requested.

13. Drinks Continued

Continue to check in with the table and offer drink top-ups. Offer the guest to move to another area of the venue if they seem like they want the night to continue. Prioritise serving the customer before re-setting the room.

14. Farewell

As the guests finish their desserts/evening, the waiter offers the bill. The guests are given time to settle the bill at their convenience.

The host or waiter thanks the guests sincerely for dining at Pincho Disco as they depart. Every guest should leave with a friendly farewell and smile.

Bar Service

With a friendly, positive attitude and great communication skills, the bartender takes the drink orders directly from the guests and prepares them as ordered.

Acknowledge the guest with a warm smile and be welcoming: “Hi, how are you? How can I help you today?”, “Are you dining with us tonight?” Simple questions help find out the guest’s situation — are they dining? Just drinking? Meeting a friend? Do they want to be left alone?

Ensure guests are provided guidance where appropriate — provide recommendations on all wines, ask what meal they are having and offer a match. If a guest orders a spirit, offer a more premium spirit as an upsell. E.g., “Vodka lime and soda — would you like Grey Goose?”

RSA is top priority for all staff members. Check the guest’s ID where applicable. Advise the manager of any refusal of service immediately.

Pour drinks in this order: wine, soft drinks, mixed drinks, cocktails, beers, sparkling wine.

Maintain communication with the floor team — if a guest is having food at the bar, they can help set the table for you!

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