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Transcript

Welcome Guest and Take Food and Beverage Orders

Objectives:

At the end of the lesson, you are expected to:

A. recite the Tips on Seating Guests;

B. memorize the script in escorting and seating guest; and

C. perform escorting and seating guest.

ESCORTING THE GUEST

ESCORTING THE GUEST

Topic

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./Ms (name of guest).”

As you escort them, you may walk side by side with the guests, or at a short distance in front of them, at a comfortable pace

Be considerate of elderly or handicapped guests when leading the way as the pacing must not be too quick.

If the guest did not make any reservation, the receptionist should ask how many are in the party. If there is still a vacant table to accommodate them, you have to lead them to the table.

First, accommodate the guests’ preferences (smoking or non smoking, bar, booth, garden) whenever possible. If not possible, apologize and offer what is available.

Consider the expected number of guests in the party and assign them where they have enough space to sit on.

For groups with kids, position them in the corner or wall sided. Offer cushions or booster seats. For couples, assist them to the seats with the best views.

Special care must be given to persons with mobility difficulties.

Ladies must always be seated first and against the wall (if any). Pull out the chairs for them if they let you. Push the chairs gently after they are seated.

For groups where there is a host/hostess, or where there are assigned seats for the guests, it is customary to seat the host/hostess last.

Special care must be given to persons with mobility difficulties.

Ladies must always be seated first and against the wall (if any). Pull out the chairs for them if they let you. Push the chairs gently after they are seated.

For groups where there is a host/hostess, or where there are assigned seats for the guests, it is customary to seat the host/hostess last.

SEATING THE GUEST

SEATING THE GUEST

Topic

Escort and seat guests according to table allocations.

Utilize tables according to the number or party

Seat guests evenly among stations to control the traffic flow of guests in the dining room.

Open cloth napkins for the guest when applicable.

Serve water according to the standards of food service facility

Avoid the use of a four-seat table for one or two people unless there are no other tables available and obviously no smaller table will be available soon.

Loud, noisy parties may be placed in private rooms or towards the back of the dining room to avoid disturbing the other guests.

Elderly or handicapped persons may wish to be near the entrance of the room to avoid a long walk.

Young couples prefer quiet corners with good view.

Place well-dressed parties at the center of the dining area for they can be an asset to the restaurant.

Should the guest request for a specific location, try to accommodate him/her.

The receptionist should inform the captain waiter/waiter about guest’s special request (if there is any) or important information such as guest’s allergies. She then wishes the guests a pleasant meal and leave accordingly.

The captain waiter/waiter should make good eye contact and stand erect as he/she welcome the guests to the restaurant depending on the establishment’s policies.

He / She should introduce himself by name, “Hi, I am __(your name)_, and I will be your service attendant.

Reading the guests’ comfort level and perhaps the occasion helps personalize and adjust service to the specific needs of the party.

When all the guest’s are seated, the service attendant/waiter unfolds the napkins and gently places them on each of the guests’ laps. Minimum handling of the napkins must be ensured.

He/she should check the body language of the ladies; if they are comfortable.

Some guests may prefer to unfold their napkins themselves.

While waiting to take the orders, water and bread roll may be offered to the guests by the busboy.

RECALL

What I Have Learned

Direction: Complete the following

sentences below.

Topic

Proper technique in escorting and seating the guest is necessary because…

Elderly and handicapped guests must be given preferential attention because…

I have to consider the number of guest to be seated in a table because…

ASSIGNMENT

Make a video presentation of “Escorting and Seating the Guest.” You will be evaluated based on the provided rubric.

“Children have to be educated, but they have also to be left to educate themselves.”

- Ernest Dimnet

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