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    Welcoming and Greeting The Guest Basic Guidelines

    Uploaded by

    Quiliann Soguilon
    The document provides guidance on properly greeting and seating guests at a restaurant, including welcoming returning patrons, suggesting seating if the restaurant is full, and explaining any delays in being served. It also outlines best practices for serving drinks, taking orders, and presenting wine to ensure an excellent customer experience.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Welcoming and Greeting The Guest Basic Guidelines

    Uploaded by

    Quiliann Soguilon
    2K views5 pages
    The document provides guidance on properly greeting and seating guests at a restaurant, including welcoming returning patrons, suggesting seating if the restaurant is full, and explaining any delays in being served. It also outlines best practices for serving drinks, taking orders, and presenting wine to ensure an excellent customer experience.

    Original Title

    WELCOMING AND GREETING THE GUEST BASIC GUIDELINES

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    © © All Rights Reserved

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    The document provides guidance on properly greeting and seating guests at a restaurant, including welcoming returning patrons, suggesting seating if the restaurant is full, and explaining any delays in being served. It also outlines best practices for serving drinks, taking orders, and presenting wine to ensure an excellent customer experience.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views5 pages

    Welcoming and Greeting The Guest Basic Guidelines

    Uploaded by

    Quiliann Soguilon
    The document provides guidance on properly greeting and seating guests at a restaurant, including welcoming returning patrons, suggesting seating if the restaurant is full, and explaining any delays in being served. It also outlines best practices for serving drinks, taking orders, and presenting wine to ensure an excellent customer experience.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    WELCOMING AND GREETING THE GUEST

    Restaurant Services
    1. Welcome the guest

     Greeting: Good morning/afternoon/evening Sir/Ma’am or Mr. or


    Mrs. . I am at your service. Welcome to PPNHS HE Restaurant.
     Do you have any reservation ma’am?
    If there is reservation bring the guests to their respective table.

     We have prepared a nice table for your party ma’am.


     This way please.
    If there is no reservation…

     May I suggest a table for you sir, how many are you, or table for 3 or 4 or are
    you alone ma’am?
    When the guest is a repeat patron, welcome him back.

     Welcome back Mr. or Mrs. We are glad to see you again.


    If the outlet is full and there is no available table…

     I am sorry Sir/Ma’am but all seats are occupied at the moment. Do you mind
    waiting at the lounge and I’ll call you the moment we have a table available for
    you.

    If the waiter/attendant are not yet available to attend the guests, the receptionist shall
    tell the guests…

     The waiter/attendant will be with you in a short while.

    In case banquet when there is an overflow and all seats are already taken…

     I’m sorry Sir/Ma’am we have an unexpected overflow and all seats are already
    occupied. However, our staff is preparing additional tables and chairs for you.
    May we request you to wait at the lounge and I’ll call you when we are ready.

    2. Seating the guest

    Seat ladies, older before gentlemen; older ladies before young ladies. Give ladies
    the best view.

     This way please… will this table be alright for you ma’am? (pull the chairs and
    the guest seat)
    3. Laying the Napkin

     Excuse me Sir/Ma’am, may I lay your napkin?


     Serve the water…
    Remember the glass should only be ¾ full, serve water from the right side of the guest
    using right hand and right foot forward.
    Your iced cold water Sir/Ma’am…

     I am your food server for the day and it’s my pleasure to be of service
    to you.

    Give the menu card and list down the orders

    Recite the orders to the cashier and to the kitchen.


    4. Serving bread and butter

    Serve bread and butter to the left of the guests.

     Sir/Ma’am, this is your freshly baked bread.


    5. Presenting the Menu Card- Wine List
    Present the menu to each guest, ladies first. Present the menu from the guest’s right
    side.

     Sir/Ma’am, I would like to present to you our menu for your selection, I will
    take your order whenever you are ready.
    Give the menu card.

    6. Explaining the menu and taking the order

    If the guest are ready to order…

     Sir/Ma’am, if you are ready, may I take your order now?


    If not,

     I’ll be back with you in a short while.


    Offering aperitif…

     May I get you a bottle of Martini before your meal?


     Or would you like to try our famous drink of the month? It’s a
    special concoction of our bartender. I’m sure you will like it.

    If the guest cannot decide what to order, offer suggestion and explain the menu.

     May I suggest the following items? For your starter may I recommend a light
    appetizer the chili sweet and sour shrimp salad. Would you like it Sir/Ma’am?
    May I also bring you our hot steaming soup of the day

    7. Suggesting house specialties


     Sir/Ma’am, our chef has prepared a very special and robustly flavored entrée
    today. It’s a special dish of sirloin steak served with baked potatoes and garden
    vegetables. Our sirloin is marinated overnight, seasoned with salt, pepper, and
    secret herbs and spices. And our chef does an excellent job of cooking it.

    Ask the desired manner of preparation

     How would you like your sirloin steak to be done? Is it medium, rare, or well
    done?

    Suggesting wine…

     May I suggest a bottle of red wine to complement your meal? Our house is
    serving .

    For dessert:

     How about fruit flambé for your dessert Sir/Ma’am?


    For coffee or tea:
    How about freshly brewed coffee or tea to complete your meal?

    8. Writing the order

    9. Repeating the order

     Sir may I repeat your order? .

    10. Removing spare covers/ adjusting flatware, cutleries, glassware


    11. Serving the beverage

    Serve ladies before gentlemen.

    Stand to guest’s right side, with the beverage tray on the left hand, parallel to the
    floor.
    With your right foot, take a step toward the guest, placing your right foot between
    chairs.

     Presenting and serving main course wine


     Purpose of presenting the wine
    1. Allowing the guest to see what they ordered, before opening it.
    2. Allowing the guest to see and check the vintage if the bottle agrees with the
    vintage described on the wine list.

    Technique: Presenting a bottle of wine

     Approach the guest from his or right side.


     Hold the base of the bottle in the palm of your left hand, with a folded, clean
    napkin immediately beneath the bottle. Hold the neck of the bottle with your
    right hand.
     Tilt the bottle so guest can easily read the label.
     Do not shake or make any sudden move in the bottle, especially if it is old red
    wine

    Technique: Serving wine

     Approach the guest who ordered the wine from the guest’s right side.
     Pour about tone ounce into the glass. Allow the wine to be tasted, and either
    accepted or rejected.
     Sir/Ma’am, would you like to taste the wine first?
     Proceed to serve other guest at the table, serving ladies before gentlemen.
     Pour from the right side to the guests, using your right foot forward and
    traveling around the table in clockwise direction if possible.
     Fill each glass with about 3 to 5 ounces of wine, the wine glass should not be
    more than half full at any time
     Replace the bottle inn the ice bucket (if white wine or sparkling wine)
     When pouring the wine, never allow the bottle to touch the rim of the glass
     As you pour, make sure the label is always fronting to each guests
     To pour, use your wrist
     Touch the tip of the bottle with a clean folded napkin to catch any drip from the
    bottle
     Refill glasses as they are emptied. Don’t wait to be asked.

    Sample phraseology:

    Presenting the wine

     Sir/Ma’am, may I present to you your order of Carlo Rossi. It is 750ml in


    volume, a light-bodied red wine, with 12% alcohol by volume and good vintage
    year of 1999.

    Before opening the bottle

     Shall I open the bottle for you Sir/Ma’am?

    Present the cork

     Here’s the cork, sir.

    When pouring for tasting

     Would you like to taste it first sir?

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