MOTIVATION

OBJECTIVES At the end of the lesson the student should be able to;

• Identify the ways of welcoming, seating and taking the orders

of the guests
• Appreciate the significance of welcoming, seating and taking
the orders of the guests
• Participate in the class discussion
 WELCOMING
AND
SEATING THE GUESTS
STEPS PROCEDUR RATIONAL
E E
Be familiar with the Find out what tables This make it easy to
set up of dining room are designated for 2,3 locate the appropriate
or 4 people and table for arriving
which one are reserve guest.
for those reservation.
STEPS
Stay at the outlet entrance
PROCEDUR RATIONAL
E E
Approach the guest, look at Eye contact and smile makes
each one, greet them with a the guest feel welcome and
smile and mention their valued.
name and position (if
known)
With hand outstretched,
show the way to the table
and say “ This way please”
or “May I suggest a table for
you?”
STEPS PROCEDUR RATIONAL
E E
If there is no available Graciously look at the Do not just say “We are
table; tactfully inform host as you say,” Im full” as there might be
the guest and advice sorry sir/ma’am but we seat that will soon be
them to wait at the are fully booked at the vacated.
lounge. moment, do you mind Have a waiting lounge
waiting at the lounge waiting guest to make
and I’ll call you once the them comfortable while
table would be waiting.
available”
STEPS PROCEDUR RATIONAL
E E
If the guest has a Tell the host: “We Avoid asking “ Do
reservation make sure have prepared a nice you have
his table is prepared table for your party reservation?” This
in advance. Mr./Mrs.__ This way sounds offensive for
please”. many guest.
STEPS PROCEDUR RATIONAL
E E
Walk a little ahead to Waiter or captain
Lead the guest them when escorting must pill the chair for
toward the table. them to their table. the lady and assist
Endorse them to the her in getting seated.
captain or waiter and
assist them in getting
seated (if no waiter is
available).
HOW TO TAKE
FOOD ORDERS
STEPS PROCEDUR RATIONAL
E E
Stand erect. Look at A pleasant greeting
Approach the table each guest, smile and with a warm smile
and stand in the right greet him or her by gives an impression
side of the host. name and title (if and graciousness and
known). If known warm hospitality.
address them with sir
or ma’am.
STEPS PROCEDUR RATIONAL
E E
Present the menu Present it with the Menu should be
cover facing the carried to the table
customer if the menu properly as illustrated
is booked type in the diagram next
(several pages). If not page.
present it open.
STEPS PROCEDUR RATIONAL
E E
Take the food Ask customer if they If there is an honoree,
are ready to order take his/her order
“may I take your first
order now?” take the
order beginning with
the ladies, and then
gentlemen and lastly
the host.
STEPS PROCEDUR RATIONAL
E E
Write down in an For control purposes,
Write down the order order slip-in no order will be
triplicate- 1copy dispatched from the
guest to the kitchen kitchen without an
and 1 for waiter, 1 for order slip.
cashier.
STEPS PROCEDUR RATIONAL
E E
Take efforts to sell a Suggest appetizer, To increase sales,
complete meal soup, salads to waiters must always
complete the main resort to suggestive
dish ; offers variety selling when taking
of items; suggest orders.
wine that will best Make suggestion that
completement the are suited to the aged,
meal taste and needs of
costumers.
STEPS PROCEDUR RATIONAL
E E
If the order is out of Tell the guest Never make a guest
stock, suggest outright when his wait for an order that
appropriate order is not available is not available. This
alternatives or will irritate him.
substitution. Suggest alternative
appropriate for out of
stock items.
STEPS PROCEDUR RATIONAL
E E
If applicable, ask the Example; Care must be taken in
guest how he wants How would you like variety orders and its
his dish prepared. the steak done- rare, preparation. Likewise
medium rare or well any special
done. instruction or request
of the costumer.
STEPS
Write all orders in an order
slip in triplicate
PROCEDUR RATIONAL
E E
Used a coding method in This will held the preventing
identifying whoever order embarrassing situation
each time. whereby a wrong order is
Do not forget to write the serve to the costumer.
date, table number, dishes Used standard abbreviation
ordered together with the that can be understood by
quantity and the manner of both waiters and the cook.
desired preparation. The
name of the waiter/server
must also be indicated.
STEPS PROCEDUR RATIONAL
E E
Repeat the order to As you repeat, This is important to
the customer mention the items prevent
ordered, number of misunderstanding.
orders and the Get the menu boked
manner of after getting the
preparation. orders.
STEPS PROCEDUR RATIONAL
E E
Place the order to the Give one copy of order
kitchen slip to the food checker
and another one for the
cashier for billing
purposes. The last copy
is for the waiter.