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    Golden Rules: DON'T BE AN ORDER TAKER. The Menu Is A Tool For You To Use To Sell. Product Knowledge Is A

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    patricia
    The document outlines 12 golden rules for serving guests, focusing on providing excellent customer service. The rules emphasize making guests feel welcome, ensuring orders are correct, maintaining clean and organized work stations, and going above and beyond to satisfy customer needs and requests. The overall message is to treat guests with respect, prioritize their comfort and satisfaction, and view one's work station as their own small restaurant business.

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    Golden Rules: DON'T BE AN ORDER TAKER. The Menu Is A Tool For You To Use To Sell. Product Knowledge Is A

    Uploaded by

    patricia
    21 views1 page
    The document outlines 12 golden rules for serving guests, focusing on providing excellent customer service. The rules emphasize making guests feel welcome, ensuring orders are correct, maintaining clean and organized work stations, and going above and beyond to satisfy customer needs and requests. The overall message is to treat guests with respect, prioritize their comfort and satisfaction, and view one's work station as their own small restaurant business.

    Original Description:

    How to be a hostess in a NYC Restaurant

    Original Title

    Golden Rules

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    The document outlines 12 golden rules for serving guests, focusing on providing excellent customer service. The rules emphasize making guests feel welcome, ensuring orders are correct, maintaining clean and organized work stations, and going above and beyond to satisfy customer needs and requests. The overall message is to treat guests with respect, prioritize their comfort and satisfaction, and view one's work station as their own small restaurant business.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views1 page

    Golden Rules: DON'T BE AN ORDER TAKER. The Menu Is A Tool For You To Use To Sell. Product Knowledge Is A

    Uploaded by

    patricia
    The document outlines 12 golden rules for serving guests, focusing on providing excellent customer service. The rules emphasize making guests feel welcome, ensuring orders are correct, maintaining clean and organized work stations, and going above and beyond to satisfy customer needs and requests. The overall message is to treat guests with respect, prioritize their comfort and satisfaction, and view one's work station as their own small restaurant business.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Golden Rules

    1. LOVE TO SAY YES! Actively look for ways that you can say yes to a guest request. When in doubt,

    make the guest happy! Don’t look for reasons to say no! If you absolutely can’t say yes, look to offer other

    options instead of saying no.

    2. THE FIRST APPROACH IS EVERYTHING. Use the first approach to make your guests feel

    comfortable. Say hello with a genuine smile. Always use the word "welcome."

    3. WATCH YOUR LANGUAGE DUDE. Never refer to guest as folks or guys, or my friend.

    Treat your guests with the proper respect.

    4. DON’T BE AN ORDER TAKER. The menu is a tool for you to use to sell. Product knowledge is a

    given. Salesmanship is the goal. You must talk about the food and drink in glowing terms at every table.

    5. GET IT RIGHT. Repeat back all orders and write them down. Ask questions, and make sure you

    understand what the guest wants.

    6. THE TRAY IS YOUR FRIEND. All drinks are served on a tray under all circumstances. All dirty glasses

    are to be cleared on a tray. All clean glasses without out a stem are transported on the tray. All clean

    flatware is transported on a mis en place plate.

    7. DON’T BE AN AUCTIONEER. Use position numbers for all items you enter, including drinks.

    8. WIPE IT DOWN. Wipe the table early and often. Wipe between drinks, between courses and whenever

    the table is dirty.

    9. USE IT ONCE. All guest get new silver between courses.

    10. CHECK BACK. Do a verbal check back on entrees, and look to fix problems. Ask a specific questions

    at all tables.

    11. THE 3-FOOT RULE. Smile and say hello to any guest you pass in the dining room.

    12. OWN YOUR STATION. Your station is where you make your living. Keep it clean, set and organized

    at all times. You run a restaurant within a restaurant. Whose station would you want to eat in?

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