Food and Beverage Services

QUARTER 2 LAS Number 2

Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: SEATING THE GUESTS

Background Information for Learners

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 their table.
Tips on seating guests
 Escort and seat guests according to table allocations
 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. Different seating
arrangements should be made for different types of guests. Considerations should be
given to (a) customers who prefer smoking or non-smoking areas, (b) customers with
small children, (c) customers with special physical needs, and (d) customers with
communications difficulties.
From the reception area, lead the guest to their table. As a receptionist, show
the way with open arms and at the same time say, “This way please Mr./ Miss (name
of guest).” As you 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 are still a vacant table to accommodate them, you have
lead them to the table.
As a receptionist or Maître D’ Hotel, you have to consider the following when assigning
tables or seats to customers:
 First, accommodate the guests’ preferences (e.g. smoking or non- smoking, bar,
booth, garden, among others) whenever possible. If not possible, apologize and
offer what is possible.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 Consider the expected guests in the party and assign them where they have
enough space to sit on.
 For group of 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 the persons with mobility difficulties. A guest that
has trouble walking (e.g. senior citizens or one who has a limp) should be given a
seat as close to the hostess station as possible. Offer assistance without seeming
overbearing and avoid drawing unnecessary attention to them.
 Ladies must always be seated first and against the wall (if any). Pull out the chairs
for them if they let you. This is a nice “old school” gesture that is often forgotten.
Push the chairs gently after they are seated.
 For groups where there is a host or hostess, or where there are assigned seats for
the guest, it is customary to seat the host/hostess last.

As soon as all the guests have been seated the receptionist must now introduce
the captain waiter/waiter. The receptionists should inform the captain waiter/waiter
about the guest special request if there is any) or important information, such as
guest’s allergies. She then wishes the guests meal and leave accordingly.
The captain waiter/waiter should make a good eye contact and stand erect as
he/she welcome the guests to the restaurants, depending on the establishment’s
policies. He/she should introduce himself by name, “Hi, I am (name), and I will be your
Food and Beverage Service Attendant. Please let me know if there is anything I can
do to make your dining more enjoyable.” Reading the guests’ comfort level and
perhaps the occasion helps personalize and adjust service to the specific needs of the
party.
When all the guests are seated, the food and beverage service attendant
(FBSA)/waiter unfolds the napkins and gently places them on each of the guests’
laps. Minimum handling of the napkins must be ensured. He/she must be very
careful not to touch any body part of the guests while laying the napkins. He/she
should check the body language of the ladies; if they are uncomfortable, he/she must
refrain from laying the napkins on their laps. Instead, he/she can put them on the
hand rest of the chair. Some guests may prefer to unfold their napkins themselves.
While waiting to take the orders, water and bread rolls may be offered to the
guests. In addition to the given information, the following are some tips in seating the
guests.
 Avoid the use of a four-seat 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 replaced in private rooms or towards the back of the
dining room to avoid disturbing other guests.
 Elderly or handicapped persons may wish to be near the entrance of the room to
avoid a long walk.
 Young couples prefer quiet corners with good view
 Place well- dressed parties at the center of the dining area for they can be an asset
to the restaurant.
 Should the guest request for a specific location, try to accommodate him/her?

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 In seating the guests, assist first the ladies, then the gentlemen, and 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.

LEARNING ACTIVITY 1: ESSAY

Directions: True or False Read the statement below. Write T if the statement is
correct and write F if the statement is incorrect. Write your answer in your notebook.

1. For one or two customers, it is advised to lead them to a four seated table.
2. If the guest has a reservation, the receptionist should ask how many they are
in the party
3. When leading a guest to the table, walk behind them.
4. Pull the chair of the guest when leading him or her to the chair.
5. It is appropriate not to escort the guest to their assigned table.

LEARNING ACTIVITY 2:
Directions: Answer the questions briefly.
1. Give three factors to consider when seating the guests. Explain each.
2. What courtesies are usually offered to lady guests when seating them?

LEARNING ACTIVITY 3: MULTIPLE CHOICE

Directions: Read the following test items carefully and choose the correct answer
from the given choices. Write the letter of your answer in your notebook.

1. If you have four customers and one of them is a senior citizen who is physically
weak, where should he or she be seated in the restaurant?
a. in the corner or side of the wall
b. close to the hostess station.
c. against the wall
d. near the door
2. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.

3. Why do we need to lead or guide two customers to a two-seater table?

a. because there would be no space for four customers
b. because there could be space enough for them

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

 c. because it may affect the profit of the day
d. because they are only two
4. Why is it that elderly or handicapped persons may wish to be near at the
entrance of the room?
a. to avoid long walk
b. hassle free
c. to avoid danger in case there is an emergency
d. they are most comfortable when they are close to the entrance of the
room
5. Why is it that the well-dressed parties will be placed at the center of the dining
area?
a. for they can be an asset to the restaurant
b. for they can be a liability to the restaurant
c. for they can be an eye centered to the restaurant
d. because well-dressed parties must be at the center
6. Which of the following is not a proper way of taking guest’s orders?
a. Write down the order in triplicate copies; one copy goes to the kitchen,
one for the waiter, and one for the cashier.
b. Take the order beginning with the ladies, then the host, lastly, the
gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest.
7. Why is it loud and noisy parties may be placed in private rooms or towards at the
back of the dining room?
a. To avoid disturbing other guests
b. That is the right place for them
c. To have their own privacy
d. So that they can party as much as they can.
8. Which of the following is the right way in leading the guest?
a. walk behind them
b. walk beside them
c. walk before them
d. walk outside them
9. Which of the following is the correct way of presenting the menu to the guest?
a. Present the menu to the guest’s left side.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.

10. Which of the following is the standard sequence of serving foods to the guests?
a. appetizer, soup, salad, main course, dessert
b. soup, salad, appetizer, main course, dessert
Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4
 c. main course, dessert, appetizer, soup, salad
d. salad, soup, main course, dessert, appetizer
11. Which of the following is the proper way in seating the guests?
a. assist first the ladies, then the gentlemen, and the host/hostess last.
b. assist first the gentlemen, then the ladies, and the host/hostess last.
c. assist first the host/hostess, then the gentlemen, and ladies.
d. assist first the ladies, then the host/hostess, and the gentlemen last.
12. What you will do to the guest when they are about to sit?
a. Help the guest by pulling back the chair when they are about to sit.
b. Help the guest by pulling in the chair when they are about to sit.
c. Help the guest by pulling out the chair when they are about to sit.
d. Let the guest pull his/her on own chair when he/she is about to sit.
13. The couple usually prefer in a ________ with good view.
a. quiet corners
b. small corners
c. big corners
d. noisy corners
14. If the guest would like to ask for a specific location, what you will do as a
receptionist?
a. try to accommodate him/her
b. do not let him/her choose the location
c. just ignore what he/she requested
d. never accommodate them
15. During waiting time of the guest of their orders, what will you offer to the guest?
a. water and bread rolls
b. bread rolls and some chocolates
c. chocolates and fruits
d. fruits and salads.

LEARNING ACTIVITY 4:
REFLECTION: On the space provided below, write a reflection about the topic that you have
learned today.

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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5