LEARNING OBJECTIVES:

• escort and seat guest 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
INTRODUCTION
The preferences and the convenience of the guests
should be followed when it comes to identifying
where they should be seated. If guests want to sit in
a particular area, it should be provided as much as
possible. Once the table is made ready and
available, it is important to escort guests to their
table and assist them until they are seated.
Process on
how to seat
the guest
1. Escorting the Guest
From the reception area, receptionist will lead the guests to
their table. Once the table is available, accompany them
immediately to the table with hand outreach to the direction
where you are heading to and palm open.
Do not walk too fast and walk little ahead when escorting guests
to the table. Be considerate of elderly or handicapped guests.
2. Seating the Guest
Before the guests are seated,
Ask: “Will this table be alright for you? I’m sure this could be
a nice area for dining ma’am/sir as you can witness here the
sunset while dining”
Then endorse guests to the captain waiter. The hostess/
receptionist leaves the table once the captain waiter or the
waiter approaches the guests’ table. If the waiter of Food and
Beverage Services Attendant (FBSA) is not yet available to
attend to the guests;
Say: “The waiter will be with you shortly”.
As a receptionist you need to consider the
following
• Accommodate the guests' preferences
whenever possible, if not, apologize and offer
what is available.
• Consider the expected number of guests in the
party and assign them when they have enough
space to sit on.
• For groups with kids, position them in the
corner or wall side, offer cushions or booster
seats. For couples, assist them to seats with the
best view.
• special care must be given to persons with
mobility difficulties. they should be given a
seat close to the hostess station as possible.

• ladies must always be seated first and

against the wall (if any)
3. Unfolding of Table Napkin
When the guests are already seated Food and Beverage Service
Attendant/waiter will unfolds the napkins and gently places them
on each of the guests’ lap if they let you.

4. Waiter Takeover and Serving Water

In serving water, waiter should be at the right side of the guests. Pour
water in the water goblet ¾ full.
Say: “Hi I am (name), I will be your waiter for tonight. Here’s your water.
Please let me know if there is anything I can do to make your dining
experience more pleasurable”.
5. Presenting the menu card
Say: “Excuse me ma’am/sir here is our menu card for your food
selection. Please take you time to read the menu and I’ll be back to
take your order whenever you are ready.
Tips for Seating Guests
Here are some tips for seating guests:
• Avoid using a four-seat table for one or two
guests unless there are no other tables available
or no smaller table will be immediately
available.
• Loud/noisy parties may be placed in private
rooms or towards the back of the dining room so
that they will not disturb other guests.
• Elderlies or handicapped guests may wish to be
placed near the entrance of the room so they do
not have to walk too far.
• Children below two years old may require high
chairs and be seated near their parents or a
caregiver.
• Young couples prefer to sit on quiet corners.
• Help guests by pulling back their chair when
they are about to sit.
• Provide seats for the bags of female guests or
indicate where they can hang their bags.
• 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