Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Activity
Performance 10
Worksheet
in
Food and Beverage Services
Quarter 2: Week 1 & 2

Welcome and Greet Guests

(TLE_HEFBS9-12GO-IIa-b-1)
 WELCOME and GREET GUESTS

MELC: LO1 Welcome and Greet Guests

Code: TLE_HEFBS9-12GO-IIa-b-1

Objectives:
1. Acknowledge guests as soon as they arrive
2. Greet guests with an appropriate welcome
3. Check details of reservations based on established standard policy

Courtesy is one of the most essential aspects of restaurant service, so is a

degree of formality, especially in upmarket operations. Efforts must be made to
ensure a relaxed and welcoming atmosphere with a warm, friendly and efficient
service provided with politeness.

A receptionist or the host or hostess does the job of welcoming the guests as
they enter. In welcoming the guests, the waiter must position himself at the door
or entrance of the restaurant. He or she must greet the guests with enthusiasm
and be respectful at all times because he or she is the first contact of the guests.
His/her one goal is to make every guest feel welcomed, important, and satisfied.
Points to remember in welcoming guests

 Greet the guests cordially with “Good Morning,” “Good Afternoon,” or

“Good Evening” as the case may be.
 Use the guest’s name when known. Try to call the guests by name: “Good
morning Mr./Ms. (name of guest)”
 Be aware of the guests as they come into the dining room or restaurant. It
is very important that guests are acknowledged right away to avoid
embarrassment on the side of the customer. By recognizing them
immediately, you have made them feel important.
 Extend assistance to the guests as much as possible. Helping guests
creates a welcoming atmosphere.
 Check for any reservation. Politely ask if they have a reservation.
 If they do, ask the guest’s name and guide them to the reserved
table. Make sure their table is prepared in advance.
 If the guest has no reservation, ask how many are dining and
ask their preferred section in the dining room.
 In case there is no available table, politely inform them and ask
if they can wait for a while at the lounge. Be honest about the
length of the waiting time.
 Pull the chair out for the guest (ladies first). Then, endorse the guests to
the captain waiter.
 The receptionist leaves the table once the captain waiter approaches the
guests’ table.

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 Restaurant Service Sequence - Diagram

IF YOU WERE A GUEST HOW WOULD U LIKE TO BE WELCOMED:

 Good Eye–contact - Shows you are interested

 Smile - Shows you are approachable
 Nod - Shows you understand
 Upright Posture - Shows your confidence
 Relaxed Facial Expression - Shows your calm and understanding
 Positive Tone of voice - Shows you are genuine and Trustworthy

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Basic Phraseologies for Welcoming and Greeting Guests
“Good morning / afternoon /
evening, Sir/Ma’am or Mr.
__________ or Ms.__________.
Welcome to ________________
(name of the restaurant)
Before the guests are seated, ask
“Will this table be all right for
you?”
Help them to sit down and say “I
wish you a pleasant meal.”
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If they have made reservation, be
sure that the table is prepared in
advance and say, “We have
prepared a nice table for your
party Mr. / Ms. ______________.
“This way please.”
If they do not have reservation,
say “How many are we expecting
in the party, sir/madam?” “This
way please.”
 If the guest is a patron or a
regular customer, welcome him
back. You might say: “Welcome
back Mr./Ms. ________________.
We are glad to see you again,
Ma’am/Sir.
 In the Banquet, when there is an
excess in the expected number of
guests and all seats are occupied,
say: “I’m sorry Ma’am/Sir, we
have an unexpected excess in the
number of guests and all seats are
already occupied. However, our
staff is already preparing
additional tables and chairs. May
we request you to wait at the
lounge for a while and I will call
you when your tables are ready.”
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 If there is no available table:
“I am sorry Ma’am/Sir but all
the tables are occupied at the
moment. Do you mind
waiting at the lounge for
about ______ and I will call
you the moment we have a
table available for you?”
 If the waiter is not yet
available to attend the guest,
the receptionist shall tell the
guests: “The waiter will be
with you in a short while.”
ACTIVITY 1: TRUE or FALSE

Write the word TRUE if the sentence is correct and if it is false, rewrite the
sentence and make the idea correct.

_________ 1. Select the table appropriate for the number of guests.

_________ 2. Efforts must be made to ensure a relaxed and welcoming atmosphere

with a warm, friendly and efficient service provided with politeness.

_________ 3. The manager does the job of welcoming the guests as they enter.

_________ 4. One goal of waiter or waitress is to make every guest feel welcomed,
important, and satisfied.

_________ 5. Greet the guests cordially.

_________ 6. The waiter must choose the table and guide the guests to this table

_________ 7. Courtesy is one of the most essential aspects of restaurant service

_________ 8. Remember to use the guest name at every opportunity politely.

_________ 9. In welcoming the guests, the waiter must position himself near the
tables of the restaurant.

_________ 10. Always smile when greeting guests.

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ACTIVITY 2: MY OWN SCRIPT!

Create your own script of welcoming guests based on your understanding of the
lesson. Add the necessary dialogue for the receptionist and guests from
welcoming the guests in the door up to assisting them to their table.

Receptionist

Guests
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ACTIVITY 3: HOW TO WELCOME GUESTS!

A. List down your own way of handling the following guests.

 Adult Guests
 Irate Guests

 VIP Guests

B. Answer the following questions:

1. Why is it important to welcome and greet guests?

2. Why is it important to know the name(s) of your guest (s)?

3. Why is it important to make eye contact when welcoming / greeting

guests?

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ACTIVITY 4: WHAT I CAN DO

Performance Task:
Using your script in welcoming guests, perform an actual performance of
welcoming guests with your family members as your guests. Make a video
presentation of your performance. Assessment is based on the rubrics below.

CRITERIA IDEAL SCORE SCORE

Physical Appearance 10

Voice Quality 10

Facial Expression 10

Delivery and 10
Content of the
Script

TOTAL SCORE: 40

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

LOUIE PAGUIO DEL ROSARIO

Developer/Writer