Restaurant Service

Restaurant Service

Courtesy

Courtesy

is one of the most essential aspects of restaurant service, so is a degree of formality, especially in up market operations. Efforts must be made to ensure a relaxed and welcoming atmosphere with a warm, friendly and efficient service provided with politeness.

1. The Running Waiter:

1. The Running Waiter:

Running waiters give the guests the impression that cannot cope with their work and that they are not in control. Don’t be a running waiter. A sense of - urgency: yes. An impression of panic: no.

 

2. The Slouching ( Lazy way of standing ) Waiter:

When things are slow in your dining area you must never lean or slouch. This body language tells your guests you are not really interested in them. There is an old Food Service saying when work is lean it’s time to clean. There are always things to be cleaned in a service area.

 

Types of Waiter

3. The Confident Waiter:

3. The Confident Waiter:

 

This is you. You know what you are doing; you have a job to do and you know how to do it. Your movement is purposeful: if you go to the kitchen you are going for a reason. Not just appear busy

 

 

 

POSTURE AND BODY LANGUAGE

POSTURE AND BODY LANGUAGE

 

A good posture is critical to building guest confidence, always be conscious of how you look to the guest. If you are unsure of your posture, look in the mirror or ask your workmates, walk tells guest a lot about you. Walking in the restaurant is important.

It is done at a brisk pace giving guests the impression of confidence and purpose.

 

 

Handling Reservation & Allocation of tables

Following points must be noted down while taking down a reservation

• Name of the guest
• No. of pax
• Time of reservation
• Contact number and name of the booker
• Any special request/ requirement/ table preference.
• Reservations of the day are discussed during briefing prior to meal period; allocation of the tables is done at this time.
• Allocation of table is done prior to arrival of the guest and a note of the same is made on the reservation register, so that
• The guests can be seated on appropriate table, as per request or occasion.
• All restaurant staff is aware of the same, thereby eliminating confusion and ensuring smooth and professional welcome.
• Ensuring optimum seating levels in the restaurant.