Restaurant Guest Seating Procedure PDF

PROCEDURE AND RATIONALE IN SEATING THE GUESTS  What is it The manner on how customer are seated should contribute in making favorable impression courtesy and care should always be present different seating plan should be made for different types And number of guests considerations sh...

PROCEDURE AND RATIONALE IN SEATING THE GUESTS  What is it The manner on how customer are seated should contribute in making favorable impression courtesy and care should always be present different seating plan should be made for different types And number of guests considerations should be given to costomers with the following preferences  A. Smoking or non- smoking areas B. Costomers with small children - should be seated in the corner or wall side C. Customer with special physical need should be positioned close to the hostess station as possible D. Customer with communication difficulties should be positioned close to the hostess station as possible Escorting and setting the guest procedure 1. Escorting the guest From the reception areas receptionist will lead the guest to their table once the table available accompany them immediately to the table with hand outreach to the direction where you are heading to end palm open do not walk to pass and walk little ahead when is courting guest to the table be considerate of elderly or handicapped guest SAY: THIS WAY MA'AM / SIR". 2.Seating the guests As a receptionist or Maitre D Hotel you have some consideration to follow when a assigning table to customers and this will make them appreciate and enjoy the dining experience in the restaurant these consideration are us follow accommodate guests preferences like smoking or non - smoking poll side window terrace etc whenever possible if ever the table they wanted is already occupied apologize and offer what is available another is the number of guests in the party position them where they have enough space to sit on.  for guest with small children put them on corner or will side don't forget to offer booster seats for the small kids to be seated for the couple assist them to the seat with the best view customer with special needs like senior citizen and person with disability should be seated as close to the hostess station as possible offer assistance without seemingly overbearing and avoid drawing unnecessary attention to them  ladies must always be seated first and against the wall if any pull out the cheers for them if they let you push the cheers gently after they are seated for the groups were there is a host or hostess or where there are assigned seats for the guest it is customer with to sits and hostess/ hostes BEFORE THE GUEST ARE SEATED Ask: will this table be alright for you? I'm sure this could be a nice areas for dining ma'am /sir as you can witness heard the sunset while dining  Then endorse guest to the captain waiter. The hostess receptionist leaves the table once the captain waiter or the waiters approaches the guest table if the waiters of food and beverage services services attend ( FBSA) is not yet available to attend to the guest Say: "The waiters will be with you shortly. 3.UNFOLDING OF TABLE NAPKIN When the guests are already seated food and beverage services attendant waiter will unfold the napkins and gently places them on each of the guest lap in they let you. if the guest allow you from the right hand side of the guest remove the napkin that has been provided as part of the sitting unfold it into a triangular shape and drape it it across the guest lap without touching any body parts of the guest laid napkins should be appointed side facing away from them note that some guest will prefer to place their own napkins so be aware for body language at all times and certainly don't force this service on anyone A comment such as excuse me ma'am sir may i unfold the table napkin for you maybe appropriate  4. WAITER TAKE OVER AND SERVING WATER The captain waiter waiter should be will grow men she should stand erect make a pleasant eye contact as she welcome the guest to the restaurant depending on the establishment 's standard policies.reading the guests comfort level and perhaps the occasion helps personalize and adjust service to the specific needs of the party. In serving water ,waiter should be at the right side of the guests pour water in the water goblet¾ full. Say: " Hi I am (KIMBERLY ) I will be yours waiter for tonight's Here's your water please let me know if there is anything I can do to make your dining experience more pleasurable". 5.PRESENTING MENU CARDS After serving the water the waiter will excuse his herself to get the menu cards in presenting the menu cards it should be on the right hand side of the guest if it's a booklet type menu should be handed open in a right side up position SAY: excuse me ma'am sir her is our menu cards for your food selection please take your time to read the menu and i be back to take your order wherever you are already  6.SERVING OF BREAD After presenting the menu,you may suggest or ask the guest if they want to have their bread after hearing the guest response excuse yourself and tell them your i be back with the bread. When serving bread present the bread of the guest and serve it the left side hand of the guest where the bread and butter plate is placed to not cross over to the guest SAY: excuse me ma'am sir her is your bread please call me whenever you are ready to order Now you are done with the sequence and here are some helpful tips on seating the guests.  When one or two people is dining is the restaurant do not use the four seat table if possible unless there are no other table available young couple before kuwait corner with good view. Loud noisy parties may be placed in private room or towards the back of the dining room to avoid disturbing other guest should the guest request for a specific location try to accommodate him/ her in setting the guest assist the ladies first followed by the gentleman and the hostess last if in case there are children in a group they should be assisted first NOTE 1. when your guest carries some bags or where heavy jacket during winter over assistant especially for girls upon suggesting table 2. while leading your guest to their table make sure that you're already carrying the menu and drink list professionally with your one hand and another hand half wide open to lead the guest where you are heading to.