Take Table Reservation

Learning Objectives:
After reading this Information Sheet, You Must be able to:
1. Apply telephone etiquette when processing restaurant reservation.
2. Process completely the restaurant reservation procedures.
3. Demonstrate effective restaurant table reservation procedures.
A table reservation is an arrangement made in advance to have a table available at a restaurant. While
most restaurant in the vast majority of the world do not require a reservation, and some have no policy or
simply any channel for making one, so-called higher-end restaurants mainly in overcrowded cities often
require a reservation, and some may have tables booked for weeks in advance.
Answering the telephone:
Wish the caller as per the time of the day:

 Good (morning / afternoon / evening).

o UC restaurant Raffy speaking. How may I help you?

Acknowledging a reservation request

 Certainly Mr. Pol Jack David, (Use name if whenever known)

 Yes of course sir or madam, (Use name if known)
Taking the table reservation details:
Standard questions

 May I have your name, please?

 When would you like to book your table?
 A table for how many guests?
 Where would you like to sit?
 Do you prefer a smoking area? (Only applicable if your restaurant has separate smoking area /
zone)
Details of the reservation may include:
 Date of reservation
 Time of arrival
 Number of persons
 Name of person who will use the reservation
 Name of person making the reservation
 Contact details of the person checking in and of the person making the reservation
 Special requirements
When you check the reservation book

 Please excuse me, (name), while I check the reservation.

 Please allow me to put your call on hold, while I check the availability.
 Just one moment, please (name), while I see what we have available.
Returning to the caller

 I’m sorry to keep you waiting, (name).

 Sorry to keep you on hold, (guest Name).
Confirming the details

 May I please repeat the table reservation details, a table for (2) this afternoon / on Sunday, 31
October) at (2:00 p.m.) in the name of Mr. Pol jack David. We look forward to seeing you othen
Have a great day ahead.
When a table is not available or where the guest wants one

 I’m afraid we don’t have a table at that time. Would (2.30) be suitable?
 I’m afraid we don’t have a table available there at that time. But there is a table available (say
where) then. Would that be suitable?
Offering an alternative

 May I help you to reserve a table at another of our restaurants instead?

 Perhaps you’d like to have (lunch) in the (work restaurant), where there will be a buffet this
afternoon.
Process for reconfirming a restaurant table reservation request;

 Good morning, Mr. David. This is Raffy from UC Restaurant speaking.

 I would like to reconfirm your reservation for a table for 2 this afternoon at 02:00 p.m.
 Thank you very much for making the reservation and we look forward to being of service tyyo
you and your (guest) this afternoon.
Reconfirmation of a table reservation with a special request

 Good afternoon, Mr. Pol Jack David. This is Raffy from UC restaurant speaking.
 I would like to reconfirm your reservation of a table for 2 this afternoon at 2:00 p.m.
 A birthday cake with the wording “Happy Birthday Grayfield” has been arranged for tonight.
 Should you have any other request, please let us know. Thank you very much for making the
reservation and we look forward to being of service to you and your (guest) this evening.
Prepare service statins and equipment
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify tools and equipment for restaurant service.
2. Explain the use of different service wares.
3. Set-up a waiter's station.

The main purpose of a waiter's station is to provide the service staff with a
location on the floor from which they can work
Items commonly found at a waiter's station will reflect the service to be
provided and can be expected to include:
Menus and wine lists
All main types of cutlery - usually held in drawers
Service plates, cups and saucers
Napkins
Service trays
Salt and pepper shakers
Sugar bowls
Docket books and pen or
electronic equivalents
Toothpicks
Condiments - sauces,
Tabasco, mustarà, extra
butter
Spare glassware
.