Page 87 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

Standard procedure for greeting a guest:

Sequence Things to remember

• Greet the guest immediately with a smile. • Good posture
• Say, "Good Morning/Good Evening, Mr/Mrs Ram", • Good smile
or Sir/Madam, if name is not known.
• Eye contact
• Ascertain if a reservation has been made and the • Correct greeting
number in the party.

• Escort the guests to the table and
draw out chair - seat ladies first.
• Move the chairs forward as guests seat themselves.

• Take coats, etc. from guests, if appropriate.

• Introduce yourself as the waiter/waitress who will
be looking after them for the meal. Or alternatively,
if you are the hostess, introduce the server by
name.
The action of escorting guests to their seats is
called "seating a guest" which is an important
action to make guests feel welcome and not let
them wait. This is good guest service.

6.4.2 Order Taking Procedure

Taking the order in the restaurant is a critical task, and often the success of the meal
can depend on the order taker taking the order correctly. Care should be taken when
receiving an order to ensure that the guest's instructions and requests are understood
and communicated accurately to the kitchen or bar.

Preparation - it is important to be prepared and before taking the order, write these
four essential items of information on the KOT/BOT for control purposes: The four major
component that you need to record in KOT/BOT are:

1. Table number
2. Number of covers
3. Date and time of order
4. Servers name/signature

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