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Food and Beverage Services NC Ii

The document provides guidance on properly welcoming guests at a restaurant. It emphasizes that greeting guests is as important as the meal itself and can impact their dining experience. It lists best practices for greeting guests, such as using their name if known, acknowledging new arrivals, offering assistance, checking reservations, and pulling out chairs. Following these steps helps make guests feel important and creates a welcoming atmosphere.

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Jasmine Balbin
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
66 views

Food and Beverage Services NC Ii

The document provides guidance on properly welcoming guests at a restaurant. It emphasizes that greeting guests is as important as the meal itself and can impact their dining experience. It lists best practices for greeting guests, such as using their name if known, acknowledging new arrivals, offering assistance, checking reservations, and pulling out chairs. Following these steps helps make guests feel important and creates a welcoming atmosphere.

Uploaded by

Jasmine Balbin
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 14

FOOD AND

BEVERAGE
SERVICES NC II
WELCOME GUESTS
The arrival of guest into the dining room
or restaurant is equally important as the
meal itself.

Therefore it is important that you


properly welcome and greet guest
accordingly as this may affect their
dining experience.

The guest might not dine at the


restaurant again if you do not treat
them properly.
POINTS TO REMEMBER IN
WELCOMING GUESTS
1. When guest arrive, open the door (if
there is one). Walk towards the guests,
make pleasant eye contact and welcome
them with a pleasant greeting. Address
them with the appropriate greeting for
the time of the day. As follows:
 12:00 am to 11:59 “ Good Morning”
 12:00 pm to 6:59 “ Good Afternoon”
 7:00 pm to 11:59 pm “Good evening”
2. USE THE GUEST’S NAME
WHEN KNOWN. TRY TO CALL THE
GUEST BY NAME

“ Good morning
Mr./Mrs._____________,
how are you? Or Welcome
to (name of restaurant),
Mr./Ms. (Name of guest)”
3. BE AWARE OF THE
GUESTS.
As they come into the dining
room or restaurant. If you are
still busy with another guest,
acknowledge the new guest by
making eye contact and saying, “ I
will be right back with you”, or a
simple hand gesture or smile will
do.
It is very important that guests
are acknowledged right away to
avoid embarrassment on the
side of the customer, Also, by
recognizing them immediately,
you have made them important.
4. EXTEND ASSISTANCE
TO THE GUEST
 Extend Assistance to the
guest as much as possible. Ask
if they need assistance ( e.g.
folding umbrellas, removing
the coat, among others).
Helping guests creates a
welcoming atmosphere.
5. CHECK FOR ANY
RESERVATION.
 Politely ask if they have
reservation. If they do,
ask the guest’s name and
guide them to the
reserved table.
6. PULL THE CHAIR OUT
FOR THE GUEST.

 Pull the chair out for


the guest ( ladies
first). Then, endorse
the guests to the
captain waiter.
 7. The hostess /
receptionist leaves the
table once the captain
waiter or the waiter
approaches the guests’
table to offer the Before
Dinner drinks.
THANK YOU FOR
LISTENING
ACTIVITY : THE RESTAURANT
HOST/HOSTESS
 Role play a scenario in a
restaurant. Perform the
role of a restaurant
Hostess/ Host as you
welcome and greet
guests.
PERFORMANCE CRITERIA
Criteria Excellent Very Satisfactory Needs Total
( 5 Points) Satisfactory ( 2 Points) Improvement
(3 points) (1 Point)
Guest are
acknowledge
d as soon as
they arrive.
Guest are
greeted with
an appropriate
welcome.
Details of
reservations
are check
based on
established
standard

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