Greeting, Seating, Presenting Menu to Guest at Restaurant

Greet the guest according to time of day:
Good (evening), madam. Good (evening), sir. A table for )?
Do you have a table reservation?


No reservation:
  • That’s all right. May I have your name, please?
  • Would you prefer the smoking or non-smoking area, (Mr. David)? 
  • This way please. (Take the guest to a table. Converse with the guests as you walk.)
  • Is this table fine?
  • Allow me (when pulling back a chair for the guest or when presenting a napkin).
Has a reservation:
  • May I have your name, please? (How do you spell that, please?)
  • This way please, Mr David. (Escort the guest to their table. Converse with them as you walk.)
  • Allow me, Mr. David (when pulling back a chair for the guest or when presenting a napkin).
Note: Handling Table Reservation Problems
In restaurants, all guests should be welcomed at the entrance within 1 minute of arrival; guests are greeted warmly with good eye-contact.
Guests are escorted and seated within 2 minute of their arrival, if seats are available; menus and wine lists (where applicable) are presented immediately at all meal periods.
Presenting the menu
Here’s your menu Sir / Mr. David
Today we have a special set menu / Chef's Special
May I recommend the Chef's Special ? 
We also have a delicious buffet for you today.
This is our special (breakfast / afternoon tea) menu.
I’ll come back in a few minutes to take your order.
At lunch, menus are presented immediately upon being seated.
Menus cards should be free of dirt, stains and worn edges.
At dinner once guest is seated and settled guests are asked if they would like an aperitif before being presented with the wine list and menu.
Table settings should adjusted to the number of guests at the table.

Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regularly
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for dusting and buffing. Soft, absorbent plai