Lounge service is a hospitality concept that focuses on providing a
- Comfortable and
- Semi-private environment
- where guests can enjoy drinks and small bites.
- This service is often found in hotels, airports, and standalone establishments,
- where the atmosphere is a key component of the experience.
INTRODUCTION
- Lounge service epitomizes the perfect blend of relaxation and sophistication in the hospitality realm.
- Characterized by its laid-back yet upscale ambiance, this style of service offers guests a space to unwind and socialize while enjoying a selection of beverages and light fare.
- From plush seating to personalized service, lounge service is about creating a memorable and comfortable experience.
KEY FEATURES OF LOUNGE SERVICE
- Ambiance and Atmosphere: The design and décor of a lounge are central to its service, often featuring comfortable seating, ambient lighting, and soft music to set the mood. Lounges may offer a variety of seating arrangements, from intimate booths to communal tables.
- Beverage Expertise: A hallmark of lounge service is a well-curated selection of beverages, including premium spirits, cocktails, wines, and artisanal coffees and teas. Bartenders and staff often have specialized knowledge to recommend and prepare drinks.
- Limited Food Menu: Unlike full-service restaurants, lounges typically offer a more concise menu focused on appetizers, snacks, and small plates designed for sharing. The menu items are often gourmet or artisanal, emphasizing quality over quantity.
- Personalized Service: Staff are trained to provide attentive yet unobtrusive service, often building rapport with regular guests. The service is tailored to create a sense of exclusivity and personal attention.
ADVANTAGES
- Social Hub
- Revenue Generation
- Versatility
DISADVANTAGES
- Space and Investment
- Market Limitations
ORGANIZING LOUNGE SERVICE
- Strategic Layout
- Staff Training
EXECUTING LOUNGE SERVICE
- Maintaining Ambiance
- Quality Control
THE FOLLOWING ITEMS REQUIRED FOR LOUNGE SERVICE
- Small linen stock
- Ashtrays
- Salvers
- Glasses: assorted
- Cups, and saucers for the service of hot beverages
- Dry goods: coffee, tea and sugar
- Check pads, bill pads, and stock sheets for alcoholic beverages
- Basic alcoholic drinks: spirits, aperitifs, liqueurs and minerals
- Cocktail snacks: cocktail onions, salted peanuts, gherkins, and cheese sticks, etc.
- Other beverages: Horlicks, cocoa, and chocolate etc.
THE LOUNGE STAFF MUST BE PREPARED FOR:
- Morning coffee
- Aperitifs and cocktails before lunch
- Coffee, liqueurs and brandy after lunch
- Afternoon tea
- Aperitifs and cocktails before dinner
- Aperitifs and cocktails after dinner
- Service of late-night beverages, both alcoholic and non-alcoholic.
- Other snacks throughout the day depending on the type of establishment
LOUNGE SERVICE – IN HOTELS
- In-house guests or residents need not pay cash as they can sign a check bill to confirm the service received.
- The check bill must have the appropriate room number.
- A triplicate checking system followed.
- The third copy remains with lounge staff for reference.
- Stock taking should be held at regular intervals
- Stock sheet should be completed daily.
ROUTINE CHECKLIST AND MAINTENANCE
- The lounge staff commences preparation in the morning
- Cleaning is done
- Carpets are vacuumed
- Coffee tables are polished
- Ashtrays emptied and cleaned
- Tables positioned correctly, brasses polished
- Ensure everything is ready for service.
- During busy schedules, early in the morning,
- One lounge staff is deputed to keep the lounge presentable all the time.
- The table tops clean.
- Ashtrays emptied and all dirties are removed.
- Before lunch and dinner:
- Cocktail snacks may be placed on the coffee tables and
- After lunch, the tables must be prepared for the service of afternoon tea.
- The lounge is often the front window of the establishment,
- So the standard should be high.
- If the buffet is laid down then guests help themselves.
- Gueridon service may be offered to the guests.