F&B TRAINING (PART 1) VALLEY VIEW RESORT 1

1. Restaurant Guests Welcome ( breakfast, lunch, dinner )

1. ,
The person who greets a guest is a Host or Hostess. They
always welcome and escort our guests to their table. They set
the mood for the restaurant. The restaurant Hostess should be
well groomedtand be present at all times during working hours
at the entrance of the restaurant.

Keep track of each table station.Make a chart of each servers

tabless station, and what tables are in it (also learn the table
layourt by heart). Keep note of how many people are in a party
and what table they are at. Also keep note of who is still there
so that servers do not become overwhelmed..

Be aware as guests approach the restaurant. If you are busy

with another guest, acknowledge the guests by saying, I will
be right with you, make eye contact.

Greet them with a smile, welcome them to the restaurant, and
make eye contact. Remember, you are the first chance for the
restaurant to make a good impression, and set them at ease.
Hostess must greet guests by their names (If available). If
guests name is not known, hostess should confirm name by
asking politely You are Mr. or Mr? Once the name is known,
she should say: Welcome to (name of outlet) Mr./ s (name of
guest).

/
Find out how many people are dining. If there is a wait, make
sure to get everyones name right away so they do not feel
ignored and tell the guests that there should be at table ready
momentarily.
Frederic Libet Descorne
2011-8-24

Hostess will escort guests to the table, showing the way to

guests with open palm hand, while walking side by side or at a
slight dsitance in front, by saying, This way please.

2- Guest Seating
2.
Hostess must pull out the chair lightly from the table, and offer
them to sit. Disabled and older persons should be approached
first, women and then men. Hostess should assist the guests
such that they are comfortable and should push the chair
gently forward and ask, Are you comfortably seated? For
first time guests, in case a child is present, hostess must
propose a high chair as appropriate, and ask, Would you like
me to bring a high chair Mr./s (name of guest)?
XXX
/

When the guest sits down, place a menu for each fo them by
the place setting, or hand the menu to guest. Dont just throw
menus on the table and leave withourt saying anything.

Hostess should unfold napkin on the guestss lap, from the

right hand side, ladies first then gentlemen, with a smile and
eye contact. Hostess should inform guests that their order will
be taken right away by saying: Waiter would take your order
right away, Mr/s name of the guest.

Waiter takes over from here and offer drinks first.

3- Table Setting

Frederic Libet Descorne

2011-8-24

F&B TRAINING (PART 1) VALLEY VIEW RESORT 3

a- Keep your fingders off the glass and hold it by the stem.
a-
b- Do not touch chopsticks, forks, knives and spoons by the
part that touch the mouth.
b-
c- When setting the tables, make sure all dishes are clean,
change them if not.
c-

Frederic Libet Descorne

2011-8-24