PART V : Attention !!! TRAINING For the Restaurant staff ONLY !!! It would be on daily , Starting from now.. TOPIC TRAINING is : Restaurant Service Standards 1. Great guest within 15 seconds and acknowledge others waiting in line. 2. If there is a delay of several minutes give guest an estimate of time, mention alternative options. 3. If reserved, guest’s table should be ready at the appointed time and set for the correct number of guests. 4. Dinner. Serve initial drink order within five minutes of guest seating. 5. Make recommendations and suggestions that are appropriate for the meal period and the time of the day. 6. Serve Guest’s order exactly as requested with no confusion about which items were ordered. 7. Be available and attentive so a guest may get your attention quickly. 8. Ensure that all food was enjoyed and done to satisfaction, especially special request or your own recommendations. 9. Guest will be able to receive three-Course dinner in 90minuts; from the time guest orders until last course is served. 10. Offer and serve appropriate condiments with right food, at the same time or before if appropriate. 11. Ensure the correct silverware is set before the food is served. 12. Provide attentive service, second drink suggested before the guest re orders, when appropriate top-up beverages before glass is empty. 13. Keep the guest table neat and tidy 14. Provide knowledgeable service, be able to describe and answer questions about all menu items including beverages. 15. Promptly present and collect bills within 3 minutes without any delay. 16. Dinner. Give single diner special attention at all times and make the experience comfortable and enjoyable. For example, offer choice of seating, a selection of reading material and engage guest in conversation when appropriate. 17. Dinner. Be accommodating to the guests time mood and situation. 18. Provide personal natural and engaging service and ensure that all guests have an enjoyable and comfortable experience. 19. Serve food and beverages that are creatively yet consistently presented and are fresh and flavorful. 20. Provide recognition and personalization to each guest in an appropriate manner. 21. Ensure that all guest around you are comfortable and well served
Posted on: Tue, 03 Sep 2013 09:07:18 +0000
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