Qualification : Food and Beverage Services NC II

Module Title : Welcoming the Guests and Taking Orders

Learning Outcome No. 2 : Seat the guests.

Assessment Criteria

1. Guests are escorted and seated according to table allocations;

2. Tables are utilized according to the number of party;
3. Guests are seated evenly among stations to control the traffic flow of guests in the
dining room;
4. Cloth napkins are opened for the guests when applicable; and
5. Water is served when applicable, according to the standards of the foodservice
facility.

Resources

1. Tables and chairs

2. Cloth napkins
3. Water pitchers, drinking glasses

Reference

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South
Asia Pte. Ltd. (Philippines), Copyright @2005.

Food and Beverage Services. Leonora D. Basbas. Rex Printing Company Inc., Metro
Manila (Philippines). Copyright @ 2017.

Food Service and Bartending. Roldan, et. al. AR Skills Development and Management
Services, Inc. Metro Manila (Philippines). Copyright @ 2013.

Food Service Management. Ma. Lutgarda Manela B. Punay. Rex Printing Company, Inc.,
Metro Manila (Philippines). Copyright @ 2015.
Learning Outcome No. 2 : Seat the guests.

Learning Activities Special Instructions

(Set up the classroom in to a restaurant
setting to be able to do role playing)

1. Simulate the following:  Show courtesy and friendly manner

1.1 Escorting the guests to their
table;
1.2 Seating the guests according
to table allocations;
1.3 Opening the cloth napkins; and
1.4 Serving water.

2. Ensure that  Be sure about the details of the

2.1 tables are utilized according to reservation
the number of party; and
2.2 guests are seated evenly
among stations, controlling the
traffic flow in the dining hall.
SELF CHECK

After the learning activities, the following checklist may be used. Put a checkmark on the space
corresponding to your response:

Action Yes No Remarks

 Did I escort and seat the guests

according to table allocations?

 Were tables utilized according to the

number of party?

 Did I seat guests evenly among

stations to control flow of traffic in
the dining hall?

 Did I open cloth napkins for the

guests?

 Was water served according to the

standards of the foodservice facility?

FEEDBACK

Comments and suggestions on the Remarks column may be used as feedback to self-check.
PERFORMANCE CRITERIA

Criterion Yes No

1. Guests are escorted and seated according to

table allocations.

2. Tables and chairs are utilized according to the

number of party.

3. Guests seated evenly among stations to

control the flow of guests in the dining hall.

4. Cloth napkins are opened for the guests.

5. Water is served according to the standards of

the foodservice facility.
INFORMATION SECTION

Food Service Procedures: The Preliminaries

Opening Napkins

Opening the napkins for the guests ensures that the napkin is out of the way when
drinks and food are served. Some guests will open their own napkin as soon as they sit
down, others will wait for you to open it for them. The technique is –

 Pick up the napkin with the right hand from the guest’s right
 Shake the napkin from its fold into a triangle
 Place it across the guest’s lap with the longest side of the triangle closest to the
guest
 Move around the table opening the napkins, open the host’s last.

Water Service

Iced water may be offered to the guests after the greeting/seating procedures. The
purpose of serving iced water is to refresh the guests’ palates and allow them time to select
a pre-dinner drink.

Iced water is a valuable addition to the meal experience and it appreciated by guests.
It should always be available, although in some establishments, it may not be the practice to
serve unless it is asked for. (Some countries, including the USA and Japan, require fresh
water to be made available without their having to ask for it).

The procedure for water is

 The water glass is positioned to the right of the wine glass above the table knife
 Water is poured from the guest’s right
 Move around the table pouring the water, serving the host last
 Continue to offer water throughout the meal, as required

In some establishments, jugs of iced water may be left on the table for the guests to
help themselves.

Source: The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson
Education Southeast Asia Pte. Ltd. (Philippines), Copyright @2005, p.35.
 SELF-ASSESSMENT TEST

True or False. Write True if the statement is true, and False, if it is not.

1. After welcoming the guests, inquire from whether or not they have a
reservation.
2. If there are several tables available, ask them where they would like to
sit.
3. If you see only three (3) guests, bring them to a table for four (4) without
asking there are others coming.
4. With one hand outstretched, the waiter points to the location of the
table to the guests.
5. When showing the guests to their table, the waiter walks a little behind,
the guests.
6. On reaching the table, the waiter may pull out a chair for the most
beautiful of the guests to be seated.
7. When all the guests are seated, the waiter removes extra table
appointments.
8. The menu is distributed for the guests to study.
9. While the guests are studying the menu, their wine glasses may be filled.
10. Opening the napkin is also done when the guests are seated.
Answer Key:

1. True 2. True 3. False 4. False 5. False

6. False 7. True 8. True 9. False 10. True