ABSTRACT This report tells the detail information about the criteria of waiter and waitress in Sekar Arum Restaurant in AGAS International Hotel and the activities of waiter and waitress in giving services in Sekar Arum Restaurant. The purposes of this report are to identify the sequence of service in Sekar Arum Restaurant and to describe the operational management in Sekar Arum Restaurant The data are collected from many different sources by observing the condition in Sekar Arum Restaurant and interviewing the staff there. Besides, the writer also practiced the service directly in Sekar Arum Restaurant for about 3 months. The discussion of the data leads the writer to conclude that sequence of service is used in Sekar Arum Restaurant for service the customers. Sekar Arum Restaurant always tries to improve the quality of service to the customers. To make this comes true, Sekar Arum Restaurant has standard of services by waiter and waitress which involves two aspects. They are the quality of service, and the Criteria of good waiter and the waitress in Sekar Arum. By improving these aspects, Sekar Arum Restaurant hopes can provide the service to the costumers as well as possible.