Learning Guide

Food and Beverage

HOW to
Introduce the new Lunch Portion. Lunch Price

Menu design and concept:

 An A3 sized a la carte menu printed off site.
 Two sides menu:
- One side with Vietnam map with some specific regions:
 Because of Square One is committed to sourcing the highest quality ingredients
from responsible local farmers to support a sustainable future.
 Storytelling about these specific regions.
 To built the connection with guest
- One side with Vietnamese and French menu.
 Focus on sharing style, and highlight the chef’s signature menu.

Step Picture Details of Action

1. Checking  Ensure grooming is as per the Park Hyatt

grooming Saigon standards.
 Refer to Grooming Booklet.

2. Warm  Support staff must present by the main

welcome door at least 5 minutes before operation
time and must be in good appearance
(based on grooming standards).
 Hostess remains active at hostess desk.
 When guests are about 2 meters away, the
staff is proactive to make eye contact and
genuinely smile then say: “Xin chao!
Welcome to Square One. May I ask if you
have a reservation?”
Then continue with:

 For non-regular guests:

“May I ask if you have a reservation?”

After guests reply, staff must check and
confirm the reservations.

 For regular guests:

Learning Guide
Food and Beverage

Base on the preferences, we can either say:

“Mr. Smith, please allow me to escort you to your

favorite table.”
“Ms. Emily, shall we prepare a table for you for 2 as
usual?”

 Lead guests to the hostess, pass the

information so they can be escorted to the
table.
3. Collecting the  Collect the menu from Hostess desk.
menu  Ensure the menus are clean and in good
condition.

4. Introduce “Mr. / Mrs. Smith! Are you familiar with Square

Square One to One restaurant?
the guest “Have you visited us before?”
 At Square One, we offer an authentic
regional Vietnamese and up-market
French brasserie-styled fare.
 We focus on Vietnamese and French
cuisines, combining history, nature and
the thrilling adventure of culinary
creation.
 Hostess show and introduce the 3 opened
kitchens (Vietnamese – Cold – French)
on the left side, main bar and dining area
on the right side of restaurant.
 We invite you to have fun with family
and friends and share pleasure around the
table.
5. Hand the menu  Present from the righthand side of guest
to guest (where possible)
 Ensure that the Menu is not presented
Learning Guide
Food and Beverage
upside down
 Present it to the Ladies first (if any).
 Present to the next guest (if more than
one guest dining)
 Clockwise direction (where possible)

6. Hostess “Mr. /Mrs. Smith, this is our menu!”

introduce the “We offer a delicious and modern French and
menu and authentic regional Vietnamese cuisine designed
upsell aperitif for sharing.”
to guest Let me introduce our LUNCH PORTION.
LUNCH PRICE
We give to our guests the opportunity to try as
many dishes as possible from our menu.
Everything will be served at a lunch reduced
portion at a reduced price with the exception
for a few items such as:
- Oysters
- Caviar
- Dover Sole
- and Tomahawwk
“Would you like a bottle of still / sparkling
water to start your lunch / dinner?”
7. Leave the table  Smile sincerely
 Let guest know that they will be attended
to shortly.
“My colleague, Mr. Quang will come shortly to
recommend you some of our signature dishes.”
“Enjoy your lunch / dinner experience with us!”
 Then host pass the information to service
team.

8. Service upsell  Waiter / waitress introduce themselves:

aperitif, “Good afternoon / evening Mr. /Mrs. Smith, my
explain the name is Quang, I will take care of your table
menu and take today / tonight”.
order  Upsell aperitif:
“Would you like a glass of Champagne to start
with?”
Learning Guide
Food and Beverage

 Waiter / waitress point on the menu and

explain:
“Today / Tonight we invite you to discover our
authentic Vietnamese and French dishes. “
“Our chef has created an exceptional three
course menu to surprise you with a culinary
journey from Saigon to Paris. This is a great
option. You can choose between Vietnamese,
French or Mixed Vietnamese and French
cuisine.”
 Then, based on guest preferences about
set menu or a la carte, we can explain
more in detail and the suggestion.
“For your group, I’d suggest to start with 3
starters. Then will following with 2 main courses
and 3 sides dishes.”
“To finish your lunch / dinner, you can order
our signature desserts and digestif for pairing.”
“Would you like to talk to our Sommelier to
choose the perfect wine with your dishes?”

Practice
 Training on how to take a group booking/prepare a personalized menu and how to display on the table