This room service order taking checklist outlines a clear service standard for hotel food and beverage teams. It covers telephone etiquette, using a warm and courteous tone, answering within three rings, and confirming guest names. The sequence guides staff to ask about party size, allergies, and dietary needs, lead recommendations, repeat the order accurately, and provide an exact delivery time. It includes passing the order to service, notifying the guest before delivery and reminding about the Do Not Disturb sign, and calling back to confirm satisfaction and handle additional requests. It instructs on logging services, tray pickup procedures, and how to communicate delays professionally to maintain guest satisfaction.
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