Welcome Guests and Take Food and Beverages Orders

Welcome Guests and Take
Food and Beverages

Orders
Expected Outcome
 At the end of the lesson, you
should be able to:

 LO1 Welcome and greet
guests
 LO2 Seat the Guests
 LO3 Take Food and beverages
orders
 LO4 Liaise between kitchen
and dining room area

Welcome and Greet Guest
 The following skills and
knowledge shall be the focus of
this module
 Acknowledge guests as soon
as they arrive at the restaurant.
 Greet guests with appropriate
welcome.
 Check details of reservation based
on established standard policy.

Welcome and Greeting the guest
Have you ever

experienced dining in
a restaurant?
What have you
observed when you

entered a restaurant?
The arrival of guest into the dining
room or restaurant is equally
important as the meal itself.
Therefore it is important that you
properly welcome and greet guest
accordingly as this may affect their
dining experience. The guest might
not dine at the restaurant again if you
do not treat them properly.
Receptionist
Aperson who
welcomes or greets
guest in the
restaurant.They are
also known as host or
hostess.
A receptionist should be
well groomed.
A receptionist should be
present at the entrance of

the dining room or
restaurant.
 He or she must greet the guest
with enthusiasm and be
respectful at all times because
he or she is the first contact of
the guests.
 Whatever impression he or she
gives will definitely set the

mood for the dining experience.
A sincere greeting will put
the customers at ease and
start the service on a
positive attitude.
Welcoming or greeting
guests can also be done by

a headwaiter.
Points to remember in Welcoming
Guests
 1. When guest arrive, open the door (if there
is one). Walk towards the guests, make
pleasant eye contact and welcome them with
a pleasant greeting. Address them with the
appropriate greeting for the time of the day.
As follows:
 12:00 am to 11:59 “ Good Morning”
 12:00 pm to 6:59 “ Good Afternoon”
 7:00 pm to 11:59 pm “Good evening”
2. Use the guest’s name when
Known.Try to call the guest by Name
“ Good morning
Mr./Mrs._____________,
how are you? Or Welcome
to (name of restaurant),
Mr./Ms. (Name of guest)”
3. Be aware of the guests.
 As they come into the dining
room or restaurant. If you are
still busy with another guest,
acknowledge the new guest by
making eye contact and
saying, “ I will be right back
with you”, or a simple hand
gesture or smile will do.
 It
is very important that guests
are acknowledged right away
to avoid embarrassment on
the side of the customer, Also,
by recognizing them
immediately, you have made
them important.
4. Extend Assistance to the guest
 Extend Assistance to the guest
as much as possible. Ask if
they need assistance ( e.g.
folding umbrellas, removing
the coat, among others).
Helping guests creates a
welcoming atmosphere.
5. Check for any reservation.
Politelyask if they have
reservation. If they do,
ask the guest’s name and
guide them to the
reserved table.
6. Pull the chair out for the guest.
Pull the chair out for

the guest ( ladies
first). Then, endorse
the guests to the
captain waiter.
 7.The hostess/receptionist
leaves the table once the
captain waiter or the waiter
approaches the guests’ table
to offer the Before Dinner
drinks.
Activity 2.1Welcoming and Greeting
Guest
 1. Is the receptionist well
groomed?
 2. Was the door opened for the
guest?
 3. Were guests acknowledged
properly as soon as they arrived in

the restaurant?
 4. Were guest greeted properly
and appropriately?
 5. Did the receptionist make
eye contract when
welcoming/greeting guests?
 6. Were the guests greeted
with a sincere smile?

 7. Were all the guests escorted
to their table?
Activity 2.1B The Restaurant
Host/Hostess
Role play a scenario in a
restaurant. Perform the
role of a restaurant
Hostess/ Host as you
welcome and greet
guests.
Performance Criteria
Criteria Excellent Very Satisfactory Needs Total
( 5 Points) Satisfactory ( 2 Points) Improvement
(3 points) (1 Point)
Guest are
acknowledg
ed as soon
as they
arrive.
Guest are
greeted
with an
appropriate
welcome.
Details of
reservation
Seat the Guests
Escorting and Seating the
Guests
 After you have
recognized the arrival of
the guest and have
welcomed and greeted
them properly, you have to
escort them to the table.
Tips on seating guests
Escort and seat guests
according to table
reservation.
Utilize tables
according to the
number of party.
 Seat guests evenly among stations
to control the traffic flow of guest
in the dining room.
 Open cloth napkins for the guest
when applicable.
 Serve water according to the
standards of the food service

facility.
 The manner on how customers
are seated should contribute in
making favorable impressions.
Courtesy and care should always
be present.
 Differentseating arrangements
should be made for different
types of guests.
Considerations should be given to:
 Customers who prefer smoking or
non-smoking areas.
 Customers with small children.
 Customers with special physical
needs.
 Customers with communications
difficulties.
 Fromthe reception area, lead the
guests to their table. As a
receptionist, show the way with
open hands and at the same time
say:
 “This
way Please, Mr./Mrs.( Name
of Guests)”
 Asyou escort them, you may walk
side by side with the guests, or at
a short distance in front of them,
at a comfortable pace. Be
considerate of elderly or
handicapped guests when leading
the way as the pacing must not be
too quick.
 If
the guest did not make any
reservation, the receptionist
should ask how many they are
in the party. If there is still a
vacant table to accommodate
them, you have to lead them
to the table.
Assigning tables or seats to
customers.
1.Accommodate the
guests’ preference
whenever possible. If
not possible,
apologize and offer
what is available.
2.
Consider the expected
number of guests in the
party and assign them
where they have enough
space to sit on.
Forgroups with kids,
position them in the
corner or wall side. Offer
cushions or booster
seats. For couples, assist
them to the seats with
the best view.
Special care must be given
to persons with mobility
difficulties. A guests that has
trouble walking should be
given a seat as close to the
hostess station as possible.
 Assoon as all the guests have
been seated the receptionist must
now introduce to the captain
waiter/waiter. The receptionist
should inform the captain
waiter/waiter about the guest’s
special request (if there is any) or
important information, such as
guest’s allergies. She then wishes
the guests a pleasant meal and
leave accordingly.
 The captain waiter/waiter should
make good eye contact and stand
erect as he/she welcome the guests to
the restaurant, depending on the
establishment’s policies. He/she
should introduce himself by name,
“Hi, I am _____, and I will be your Food
and Beverages Service Attendant.
Please let me know if there is anything
I can do to make your dining
experience more enjoyable”
 When all the guest are seated, the
food and beverages service
attendant/waiter unfolds the
napkins and gently place them on
each of the guest laps.
 While waiting to take the orders,
water and bread rolls may be

offered to the guests.
Tips in Seating the Guests
 Avoid the use of a four-seated
table for one or two people unless
there are no other tables available
and obviously no smaller table
will be available soon.
 Loud, noisy parties may be placed
in private rooms or towards the

dining room to avoid disturbing
other guests.
 Elderly or handicapped persons
may wish to be near the entrance
of the room to avoid the long
walk.
 Young couples prefer quite corner
with good view.

 Place well-dressed parties at the
center of the dining area for they

can be an asset to the restaurants.
 Should the guests request for a
specific location, try to accommodate
him/her.
 In seating the guests, assist first the
ladies, then the gentlemen, and the

host/hostess last. In case there are
children in the group, they should be
assisted first.
 Help the guest by pulling back the
chair when they are about to sit.

Take food and Beverages order
 Beforeorders can be taken,
the dining guests need to
know what food and beverages
items are provide by the
restaurant. Hence, a menu
must be presented to the
guest before taking orders.
Types of Menu
A Menu is a list of all
food and drinks that is
offered in a food
establishment (e,g
restaurant, café, bar)
2 types of Menu
A La Carte – menu is a
multiple choice menu,
which shows portioned
dishes and each dish is
priced correctly. It allows
the guest to choose dishes
whose prices are within
his/her budget.
 Inthe Ala Carte Menu, all items
are cooked to order including
sauces that are made with wine,
cream, or mustard. Depending on
the dish chosen by the guest, the
cooking time will vary. It is
necessary to inform the guests
about the time the preparation
might take.
Table D’ Hote
 Isa french phrase, which literally
means “host’s table”. It offers one or
more variants of each dish fixed
prices. Such menu may also be called
PRIX FIXE which means “fixed price”. It
usually includes three or five course
meals available at a fixed price. It is
also referred to as a fixed menu.
Because the menu is set, the cutlery
on the table may already be set for all
of the courses.
Static menu
 Is the most common type of
menu or pre-determined menu
that does not change everyday.
These menus are usually
laminated for easy cleaning and
reuse. Fast food restaurants,
chains, diners and delis typically
have static menus.
Du Jour Menu or Daily Menu
 DuJour translates to “ of the
day” as in “soupe du jour” or
soup of the day. This menu
changes daily and is focused
on seasonal ingredients,
preparing the freshest food
possible.
Cycle Menu
 Isa set of dishes or menu items that is
different for each day during a cycle
and repeats. These menus are found
in school cafeterias,hospitals and
other institutional facilities. The goal
is to avoid boredom while keeping the
dishes easy to prepare. Cycles can run
from one week to one month and
beyond.
Breakfast Menu
 Is
fairly standardized. Most
restaurants will offer a choice
of juices, cereals, eggs,
breakfast meats like bacon,
sausages or ham, waffles or
pancakes with maple syrup.
Lunch Menu
 Is composed mostly of light

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Welcome Guests and Take Food and Beverages Orders

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Welcome Guests and Take

Food and Beverages

should be able to:

and dining room area

on established standard policy.

Have you ever

observed when you

present at the entrance of

gives will definitely set the

guests can also be done by

Pull the chair out for

properly as soon as they arrived in

with a sincere smile?

standards of the food service

water and bread rolls may be

in private rooms or towards the

with good view.

center of the dining area for they

ladies, then the gentlemen, and the

chair when they are about to sit.

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