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Questions and Answers
What should be considered when seating customers with small children?
What should be considered when seating customers with small children?
Customers with special physical needs should be seated as far from the hostess station as possible.
Customers with special physical needs should be seated as far from the hostess station as possible.
False
What should you say when escorting a guest to their table?
What should you say when escorting a guest to their table?
This way, ma'am/sir.
Ladies must always be seated first and against the ______.
Ladies must always be seated first and against the ______.
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What is the appropriate action for the waiter when serving water?
What is the appropriate action for the waiter when serving water?
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You should force guests to have their napkins unfolded by the waiter.
You should force guests to have their napkins unfolded by the waiter.
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What is a consideration when presenting menu cards?
What is a consideration when presenting menu cards?
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Study Notes
Seating Guests
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Consider Guest Preferences:
- Smoking or non-smoking areas
- Guests with small children (seat in corner or wall-side)
- Guests with special physical needs (seat near hostess station)
- Guests with communication difficulties (seat near hostess station )
Escorting Guests
- Reception to Table: Receptionist leads guests to their table, accompanied by outstretched hand, palm open.
- Guest Consideration: Walk slightly ahead when escorting, be considerate of elderly or handicapped guests.
- Verbal Courtesy: "This way Ma'am/Sir"
Seating Guests
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Receptionist/Maitre D' Considerations:
- Accommodate guest preferences (smoking/non-smoking, seating location)
- Apologize and offer alternative seating if preferred table is unavailable
- Consider party size, ensure enough space for all guests
- Seat children in corner or wall-side, offer booster seats
- Assist couples to seats with best view
- Seat guests with special needs as close to the hostess station as possible
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Seating Protocol:
- Ladies are seated first, against the wall.
- Pull out chairs for ladies, push gently after they are seated.
- If assigned seating or a host/hostess is present, ensure guests are seated accordingly.
- Confirm Seating Appropriateness: Ask, "Will this table be alright for you?", "I'm sure this could be a nice area for dining, Ma'am/Sir."
After Guests Are Seated
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Waiter Introduction and Water Service:
- Waiter should stand erect, make eye contact, and welcome guests.
- Service should be personalized to the guest’s needs.
- Waiter should pour ¾ full water glasses from the guest’s right side.
- Waiter should introduce themselves and offer assistance.
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Presenting Menu Cards:
- Menu cards are presented on the guest’s right side.
- Booklet type menus should be handed open right side up.
- "Excuse me, Ma'am."
Unfolding Table Napkin
- Timing: Waiter unfolds napkin and gently places it on the guest’s lap after they are seated.
- Process: Waiter removes napkin from the right side of the guest, unfolds it into a triangular shape, and drapes it across the guest’s lap, avoiding any body contact.
- Guest Preference: Only unfold if the guest allows it, be observant of body language.
- Courtesy: "Excuse me, Ma'am/Sir, may I unfold the table napkin for you?"
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Description
Explore best practices for seating and escorting guests at events and restaurants. This quiz covers considerations such as guest preferences, special needs, and proper etiquette when guiding guests to their tables. Enhance your hospitality skills with this informative resource.
