Welcoming and Seating Guest

W E L C O M I N G A N D
S E A T I N G G U E S T
WHAT TO DO
3. If there is no available
1. Familiarize table, tactfully inform
yourself with the set the guest and advise
up in dining area him to have a drink at
the Lobby Lounge
5. Lead the guest

toward the table
4. If the guest had made

2. Stay at the outlet reservation inform him
entrance that a table has already
been prepared for his
part
WHAT TO
DO
6. Once the table is
7. Once the table is
found the waiter or
found, ask them if
captain should
the table is alright
assist in seating the
for them.
guest/s
8. Turn over the

guest to the
waiter
H O W T O G R E E T
AN D S E AT T H E
G U ES T
• greet immediately with a smile and make an eye
contact
• Ascertain if a reservation has been made and the

number in the party
• Escort the customer at the table and draw out chairs

– ladies first.
• Move the customer forward as customer seat
themselves
• Take coats and other items for guests if appropriate
• Unfold serviette and place over customers lap

according to the house policy and style of
establishment.
H O W TO T A K E A
F OO D O R D E R
WHAT TO DO???
1. Approach the
table and stand 3. Take the food
beside the host order
4. If applicable,
find out the
2. Present the
manner of
menu
preparation
desired.
WHAT TO
5. If the order DO 7. Write all orders
takes time
in pad to
inform the guest
transferred to the
outright
guest check.
9. Get the menu
book
6. Be salesman. 8. Repeat order

Push the sale of to the guest
your menu
HO W T O PR E S E N T A
ME N U A N D TA K E A N
ORDER
1. HAND MENU (OPEN) TO EACH CUSTOMER LADIES FIRST, THEN GENTLEMEN,
FINALLY THE HOST.
2. OFFER WINE LIST TO HOST WITH MENU
3. APPROACH TABLE AGAIN AND OFFER TO TAKE AN ORDER
4. DESCRIBE MENU ITEMS AND OFFR SUGGESTIONS IF APPROPRIATE OR REQUESTED
5. WRITE THESE FOUR ESSENTIAL ITEMS OF INFORMATION ON DOCKET
• TABLE NUMBER
• NUMBER OF COVERS
• DATE
• WAITERS/WAITRESS SIGNATURE
No. of guest _______ waiter __
Writing orders in the order slip (manual method)
____________________________
Quantity Separate the appetizer, soup salad and main

items dishes with a line to facilitate preparation and
food dispatching.
2 Shrimp
cocktail In writing order, start with the first dish like
1 Kilawin appetizer, soup or salad, followed by the main
tanguige course then dessert.
1 minestrone
soup
2 cream of
mushroom
1 tossed
green salad
1 us sirloin
1 steak a la
pobre
1 mango
sabayon
SELLING BY SUGGESTION:
TO SELL BY SUGGESTION, YOU MUST:
1. KNOW YOUR PRODUCT
2. KNOW HOW TO READ YOUR GUEST…,BE ALERT ON THEIR WANTS AND
NEEDS
3. BE CONSIDERATE AND TACTFUL
4. HAVE A SENSE OF HUMOR AND TIMING
5. KNOW WHEN YOU SAID ENOUGH
PR E S E N TA T I O N AN D
SETTLE M E N T O F
G UE S T C H E CK
WHAT TO DO
If no more order is made, close the Check the guest bill first before presenting
guest bill to the guest.
I.WELCOMING /RECEIVING
:Good Morning/Afternoon/Evening, Mr.____
“May I Suggest A Table For You.?”
As you lead them to their “This way please”
table
For a party with reservation “Good Evening,

Mr./Ms._____,Ladies ,Gentlemen We Have
Prepared A Nice Table For Your Party. Or
“Table For 3 Or 4”
if in doubt if there is any
reservation
“Are We Holding A Reservation For Your
Party, Sir?” “How Many Are You?” Or Table
For 3 Or 4
When in doubt as to number “How Many In The Party, Sir/Mam?”
of guest ask:
Don’t Say “How Many Are You Or Table For 3 Or 4”
When guest is repeat patron “We Are Glad So See You Again, Mr./Ms. This Way
express appreciation for the
Please.” You Can Add. ”May I Lead You To Your
repeated patronage
Favorite Table (If You Know It)
If outlet is full and there is no “Im Sorry Sir Ladies, But We Are Fully Booked At A
more set available
Moment. Do You Mind Waiting At The Lounge And Ill
Call You The Moment We Have A Table Available For
You”
If waiter/attendant is not
available to attend to guest “the waiter will be with you in a short while”
Before guest get seated “will this table be all right you sir? Ladies?”
II. OFFERING DRINK
“May I Offer You A Glass Of Refreshing Drink Before Your
Meal Or ( To Start With)
For lunch/dinner, offer before-
“offer aperitif. ”may I suggest a glass of aperitif like dry
dinner drinks
martini or sweet vermouth to start your meal?”
“may I get you a bottle of chilled beer or a martini perhaps
before we serve dinner?”
“madam, may I get you a glass of refreshing cocktail”
If you know his favorite, offer “mr./ms.___ shall I get you your favorite______?
it before he ask for it
Offer “drink of the month” or

other drink specialties “Do you like our famous ( or fascinating) drink of the
month, the____?” “it’s a very special concoction of our bar
manager, im sure you like it.”
If asked about a cocktail : Foe Example, Peach Daiquiri. It’s A Perfect Blend
mention the base and Of Light Rum And Our Local Peaches.”
modifying agent
:For Irish Coffee: It’s A Fascinating Blend Of Irish
Whisky And Hot Coffee, Topped With Topped
Whipped Cream.”
When offering drinks to several :example: for the first lady, ask: madam may I offer
guest in one table use variety you a glass of refreshing drink for you to start
of phraseology so as not to with?”
sound monotonous
:For the other lady:” and for you madam, would
you like to join her for a glass of (mention order of
a lady) or will you have a cocktail instead?”
:for the gentlemen:” and to our gentlemen, shall
I get you a bottle of beer or shot of brandy?”
:for the host:” and you sir, what drink do you like
to start with?”
When the glass is almost “Shall I Get You Another Round Of (Mention Drink)?”
empty, offer another
For special occasion that calls “ I can see that you are celebrating a special occasion
for celebration like a birthday tonight. May I suggest a bottle of champagne to high light
or anniversary
the affair?”
For a wine order, suggest

appropriate wine after taking
“sir, may I suggest a bottle of red wine to complement your
the food order
meal, perhaps you’d like to see our wine list for your
selection.”
If guest is ready to order wine,
say
You “sir if you are ready or you have decided, may I take
your wine order?”
After taking wine order, repeat
order “sir have you made your choice, may I take your order?”
“thank you very much, youre having a bottle of (name of
wine)
WINE SERVICE
Waiter presents bottle “Sir/Mr. May I Present to you your bottle of ____ with a very
good vintage year ( if vintage is indicated) of (year), a
heavy bodied red wine?”

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W E L C O M I N G A N D

5. Lead the guest

4. If the guest had made

8. Turn over the

• Ascertain if a reservation has been made and the

• Escort the customer at the table and draw out chairs

• Take coats and other items for guests if appropriate

• Unfold serviette and place over customers lap

6. Be salesman. 8. Repeat order

Quantity Separate the appetizer, soup salad and main

For a party with reservation “Good Evening,

Offer “drink of the month” or

For a wine order, suggest

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