WELCOME GUESTS AND TAKE FOOD AND BEVERAGES ORDERS

LEARNING GOALS
At the end of the lesson, you should be able to:
LO I Welcome and Greet guests
LO 2 Seat the Guests
LO 3 Take Food and Beverages orders
LO 4 Liaise between Kitchen and Dining room area

RECEPTIONIST
 A person who welcomes or greets guest in the restaurant. They are also known as host or hostess.
 A receptionist should be well groomed. "A receptionist should be present at the entrance of the dining room or
restaurant.
 He or she must greet the guest with enthusiasm and be respectful at all times because he or she is the first contact
of the guests. Whatever impression he or she gives will definitely set the mood for the dining experience.
 A sincere greeting will put the customers at ease and start the service on a positive attitude. Welcoming or
greeting guests can also be done by a headwaiter.

Welcome and Greet Guest

The arrival of guest into the dining room or restaurant is equally important as the meal itself. Therefore it is important that
you properly welcome and greet guest accordingly as this may affect their dining experience.

Points to remember in Welcoming Guests

1. When guest arrive, open the door (if there is one). Walk towards the guests, make pleasant eye contact and
welcome them with a pleasant greeting. Address them with the appropriate greeting for the time of the day.
2. Use the guest's name when Known. Try to call the guest by Name “Good morning Mr./Mrs.____. how are you?
Or Welcome to (name of restaurant), Mr./Ms. (Name of guest)“
3. Be aware of the guests. As they come into the dining room or restaurant. If you are still busy with another guest,
acknowledge the new guest by making eye contact and saying, "I will be right back with you", or a simple hand
gesture or smile will do.
4. Extend Assistance to the guest Extend Assistance to the guest as much as possible. Ask if they need assistance
(e.g. folding umbrellas, removing the coat, among others). Helping guests creates a welcoming atmosphere.
5. Check for any reservation. Politely ask if they have reservation. If they do, ask the guest's name and guide them to
the reserved table.
6. Pull the chair out for the guest. Pull the chair out for the guest (ladies first). Then, endorse the guests to the
captain waiter.
7. The hostess/receptionist leaves the table once the captain waiter or the waiter approaches the guests' table to offer
the Before Dinner drinks.

Seat the Guests

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 the table.

Tips on seating guests

 Escort and seat guests according to table reservation.
 Utilize tables according to the number of party.
 Seat guests evenly among stations to control the traffic flow of 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:
 Customers who prefer smoking or non-smoking areas.
 Customers with small children.
 Customers with special physical needs.
 Customers with communications difficulties.
  From the reception area, lead the guests to their table.
 As a receptionist, show the way with open hands and at the same time say: "This way Please, Mr./Mrs.( Name of
Guests)"
Assigning tables or seats to customers
1. Accommodate the guests' preference whenever possible. If not possible, apologize and offer what is available.
2. Consider the expected number of guests in the party and assign them where they have enough space to sit on.

Take food and Beverages order

Before orders can be taken, the dining guests need to know what food and beverages items are provide by the restaurant.
Hence, a menu must be presented to the guest before taking orders.

Liaise between Kitchen and Dining area

LIAISE
 defined to establish a working relationship. In order to cooperate on a mutual concern. Food Service Industry
Coordination between the kitchen and dining area is vital.
 During busy Periods
 Large demand on a certain menu
SERVICE FOOD ATTENDANT- Advise guest about the specific time, food will be ready.

TAKING AND PLACING FOOD

 Write down orders to ORDERS service
 Submit a copy of the order slop to the kitchen
 Order slip must be legibly written.
 In case of using another signals kitchen staff must be familiar
 Depend on the standard procedure of the establishment
 Preprinted forms to be ticked, other uses blank docket.
 Food and Beverage Service Attendant (FBSA) must have knowledge on using docket system

MAIN TYPES OF DOCKET SYSTEM

1. Triplicate Docket System- Traditional Manual System use medium and large sized hotels and restaurant.
2. Duplicate Docket System- use in small, informal restaurants. Uses two copies of a docket.
3. Electronic Billing Machine- use in some establishment where waiters, rather than cashiers, prepares the bill with
accuracy and speed.
4. Computerized Systems- use in large restaurants and chain. Orders may be "Over-the-Counter" sales or saved to
allocated tables.

POINT OF SALES (POS) CAPABILITIES

- Act as a cashier register as well as a computer
- Daily Check averages for workers Calculate cash for every order
- Track items sold Record method payment Record information on report customers.
- Keep track of the cash in drawer Create hourly and daily reports Employees in and out Calculate labor and payroll
method
BASIC PROCESS FOR ADJUSTING COVERS
 Use food orders as guide to collect cutlery and service equipment required by each guest. Check service
equipment Place cutlery on folded napkins in small tray eating end
 Stand between each customer, adjust cutlery nearest to you Cutlery should never be handled by the Remove
unnecessary cutlery Place any special equipment
 Adjust covers of each guest
 Transfer and place these on guests table
 Lastly, waiter must identify additional items Relay information in clear and concise manner SEVERAL THINGS
MUST BE CHEKED
 Food must be well presented
 Food must be served at the correct temperature
 Food must be served exactly on the order GROUP 7
Ollet, Aroon Pol C.
Serra, Aiduluz
Saberdo, Samantha S.
Divinagracia, Shanna Mae P.
Salanga, Crisvel Z.