Greeting, Seating, Presenting Menu to Guest at Restaurant

 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 (4)?

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

Popular posts from this blog

Classification of Sauces or Types of Sauces

  Classification of Sauces or Types of Sauces Béchamel Sauce or White Sauce: Béchamel   sauce , or white sauce, was a sauce most often served to the rich or to royalty. Made out of a  roux  of flour,  boiled  milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the  recipes  of the average French housewife. Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and  seasonings . It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Veloute Sauce or Blond Sauce: Thickening a white stock with an a...
Read more

The importance of profit and loss statements for independent hotels

Image
  The importance of profit and loss statements for independent hotels 1. Highlighting capital flows Periodic P&L reports are essential for the success of your hotel, as they highlight where your profits are coming from and where your expenses are going. For this reason it is a key tool you want to make data-driven decisions on expenses and revenue at an operational level. 2. Understanding precisely how each department is performing Your P&L statement provides a close scrutiny of departmental performance across your hotel. It also allows you as the hotel manager to analyse this performance compared with your overall and departmental budgets per week, month, quarter or year. The key benefit is that it provides you with insights to identify financial performance weaknesses and strengths. You can then act accordingly to make improvements, such as through cutting hotel costs, enhancing underperforming areas, or investing in new revenue growth streams. The P&L is of course st...
Read more

18 Types of Service / Classification of F&B Service

  18 Types of Service / Classification of F&B Service   18 Types of Service / Classification of F&B Service Different Types of Food and Beverage Services in Hotels | Restaurants There are many different types of food and beverage service types or procedures, but the major category of the food service is  1)  Plate Service,  2)  Cart Service,  3)  Plater Service,  4)  Buffet Service and  5)  Family style service. Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc. 1. Table Service / What is a Table service? Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc. In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu. The guest has to be greeted with an eye c...
Read more