Create a standard operating procedure (S.O.P) for a full service dining restaurant - FOH. Detail everything please. Include: FOH

Steps of service for dinner service - Server

Setting a table for fine dining service Server

Making a specific drink Bartender

Opening a bottle of wine Server

Assume all of these SOP are created for a full-service fine dining restaurant. You may choose a restaurant if this helps you create your SOP more accurately. STANDARD OPERATING PROCEEDURE 1. PURPOSE - DESCRIBE THE PROCESS BEING INTRODUCED - DESCRIBE RELEVANT BACKGROUND INFO 2. SCOPE - INDENTIFY THE INTENDED AUDIENCE AND OR ACTIVITIES WHERE THE SOP MAY BE RELEVANT 3. PREREQUESITES - OUTLINE INFORMATION AND RESOURCES REQUIRED BEFORE PROCEEDING WITH THE LISTED PROCEDURE - WORKSHEETS, DOCUMENTS, EQUIPMENT, TRAINING ETC 4. RESPONSIBLTIES - INDENTIFY THE PERSONAL THAT HAVE A PRIMARY ROLE IN THE SOP AND DESCRIBE HOW THEIR RESPONSIBLITIES RELATE TO THIS SOP 5. PROCEDURES - PROVIDE THE STEPS REQUIRED TO PREFORM THIS PROCEDURE (WHO, WHAT, WHEN, WHY, WHERE, HOW) INCLUDE A PROCESS FLOWCHART, IMAGES, EQUIPMENTS AND RECIPES 6. REFERENCES - LIST RESOURCES THAT MAY BE USEFUL WHEN PREFORMING THE PROCEEDURE 7. DEFINITIONS - IDENTIFY AND DEFINE FREOUENTLY USED TERMS OR ACRONYMS well-crafted S.O.P will also provide information on; - Image of what a finished product will look like - List of Ingredients / resources needed (photos needed) - List of equipment needed (photos if needed) - Amount of time required to complete task - Amount of labour / employees needed - Risk management and safety concerns, including any prior training - Step by step instructions - Recipes if required - Any developed paperwork / templates needed - Any other pertinent information - emergency contact, what if scenarios, etc