The Brilliant Basics to Exceptional Restaurant Service by Ehab Rashwan - HTML preview
Download the book in PDF, ePub, Kindle for a complete version.
2. Presenting the Menu & Taking Food Order
Headwaiter/waiter should approach the table with a smile and pleasant eye contact, and must greet guests by saying: “Good (time of the day), Mr./s (name of guest), I am (name of staff), your (headwaiter or waiter)”.The Headwaiter/waiter must introduce the theme of the evening/day by saying: “Welcome to our … (name of theme) evening, / day Mr./s… (Name of the guest)” In case guest does not go to the bar for an aperitif, the headwaiter should propose aperitif to guests by saying: “Would you care for an aperitif, Mr./s (name of guest)?”
Headwaiter/waiter must ensure that menus are in excellent condition (depending on location), stands on the right hand side of the guest, with the menu opened on the first page and holding it by the top, should present to the ladies first while maintaining eye contact by saying:
“Please allow me to present you our (name of theme menu/menu of the day) Mr./s (name of guest)”.
Headwaiter/waiter should introduce any one of the specialties of the day (as applicable).
Headwaiter/waiter must retire from guests table for a few moments (3-5) minutes, allowing guests to study the menu, by saying: “May I leave you to look at the menu, Mr./s (name of guest)? I will be back for your order in a short while.”
In case of unavailability of specific items, guests are advised accordingly, by saying: “Mr/s (name of guest), I do apologize, unfortunately we do no have (name of item) today”.
Headwaiter/waiter should return to the guests table with a smile and pleasant eye contact and ask if they are ready to place their order, by saying: “Mr/s (name of guest), are you ready to place your order?”Headwaiter/waiter has to stand on the right hand side of the guest, women first, while smiling and maintaining eye contact and should take the order.
Headwaiter/waiter has to highlight verbally at least one menu item as a house special or seasonal specialty, by saying: “May I recommend the specialty of the day (name of dish)?”Headwaiter/waiter takes childrens order first (if any), followed by womens and finally the hosts. Headwaiter/waiter writes down guests orders on docket, numbering each persons order, and highlighting any special requests.