The Brilliant Basics to Exceptional Service

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Daily newspapers are available on the buffet and waiter offers to bring them, in the appropriate

 

Language, to the guests table by saying: “May I bring you todays newspaper, Mr/s (name of guest)?”

Headwaiter/waiter retires from guests table with a courtesy bow and a smile, wishing guests a pleasant day, by saying: “Thank you Mr/s… (name of guest), enjoy your breakfast and have a pleasant day”.

During breakfast, each table is visited by Restaurant Management at least once, and senior management is visible.

 

B. LUNCH & DINNER BUFFETS:

 

Chef ensures that:

 

A la minute cooking is always featured on all buffets.

 

All bakery items are freshly baked in the hours before each meal period.

 

No dish is less than half-full, is fresh and appealing in presentation; and is discreetly and swiftly restocked.

 

Every buffet features healthy selections (low calorie, low fat), vegetarian selections, and are labeled accordingly; dishes containing pork and alcohol are clearly labeled.

Every buffet features child-friendly selections.

 

Every buffet is permeated with a fresh cooking aroma such as baking bread, roasting coffee, roasting or grilling.

 

Appropriate dishware and cutlery (including child-friendly serviceware), and serving

Utensils for each dish are clean, convenient, and readily available.

Food preparation staff proactively assists guests and exhibit very detailed knowledge of all food dishes in a timely manner, without rushing the guests.

 

Headwaiter/waiter/hostess introduces the buffet theme of the day by saying: “Today/tonight, we have a (name of theme) buffet.”

Headwaiter/waiter invites guests to help themselves from the buffet, with a smile and keeping eye contact by saying: “Mr/s (name of guests), May I invite you to the buffet? Our Chefs will be delighted to assist you with your choice…”