serveerorder

Serveerorder is a term used in hospitality to denote the planned sequence and timing by which staff deliver meals and drinks to diners. It covers the order of courses, beverage service, and the pacing of service for each table during a service period.

The term is primarily used in Dutch language hospitality settings, where 'serveer' means to serve and 'order' refers to sequence. It may appear in restaurant training manuals, banquet guides, and kitchen–front-of-house coordination documents.

In practice, the serveerorder outlines steps such as greeting guests, pre-service tasks, beverage service, appetizer, main course, dessert, and after-dinner coffee, along with table clearing and wine service cues. It requires coordination between kitchen staff, servers, and supervisors to maintain consistent pacing and avoid overlap or gaps.

Different service styles influence the serveerorder. In English service, dishes are brought to tables and portions are served by staff; in Russian service, the chef or waitstaff presents already plated courses at the table. The serveerorder can be adapted to events such as banquets, weddings, or à la carte dining, with timing tuned to course complexity and guest needs.

Implementation often relies on standard operating procedures, checklists, and communication protocols. Tools may include table management systems, pre-set timing cues, and kitchen orders. A well-managed serveerorder enhances guest experience, improves workflow, and helps meet dietary restrictions and pacing expectations.

Variations exist across regions and establishments, and the term may be used alongside related concepts such as service sequence, pacing, course order, and coordinated wine service.