Greeting /Welcoming
the guest
Joe Lovidice
Arrange the SCRAMBLED letter to
form a word or group of words
1. STESOHS
2. EGRLURA IRDNE
3. OTNARP
4. NIGERTEG
5. ILOMWNEGC
Customers are an important part of your
business success.
• To be a profitable hospitality
business, then your customers need
to have a positive experience in your
establishment.
Customers are an important part of your
business success.
• Part of this is ensuring that customers
are not left waiting and are greeted and
seated as soon as they enter the
restaurant. In times where the
restaurant is full, it is important that
customers are advised of the realistic
waiting times and perhaps suggest that
they wait in the bar or lounger.
Customers are an important part of your
business success.
• Never show a customer to a table
that has not yet been cleared and
re-set and under no circumstances
should you ever ignore customers
waiting to be seated.
The following are some tips to greet and
seat your guests;
• Greet customers immediately with a smile
using phrases such as Good Morning or Good
Evening Sir/Madam or Mr/Mrs if you know
their name.
• Enquire as to whether a reservation has been
made and how many people are in the party.
• If none, check the reservation log/book and
find a suitable seat for the guest
The following are some tips to greet and
seat your guests;
• Greet customers immediately with a smile using phrases such
as Good Morning or Good Evening Sir/Madam or Mr/Mrs if
you know their name.
• Enquire as to whether a reservation has been made and how
many people are in the party.
• Move the chairs forward as customers’ seat themselves.
Greeting, Seating, Presenting Menu to
Guest at Restaurant
• Greet the guest according to time of day:
• Good (evening), madam. Good (evening), sir. A table for (4)?
• Do you have a table reservation?
• No reservation:
• That’s all right. May I have your name, please?
• Would you prefer the smoking or non-smoking area, (Mr. David)?
• This way please. (Take the guest to a table. Converse with the guests
as you walk.)Is this table fine?
• Allow me (when pulling back a chair for the guest or when presenting
a napkin).
Greeting, Seating, Presenting Menu to
Guest at Restaurant
• Has a reservation:
• May I have your name, please? (How do you spell that, please?)
• This way please, Mr David. (Escort the guest to their table. Converse with
them as you walk.)
• Allow me, Mr. David (when pulling back a chair for the guest or when
presenting a napkin).
• Note: Handling Table Reservation Problems
• In restaurants, all guests should be welcomed at the entrance within 1
minute of arrival; guests are greeted warmly with good eye-contact.
• Guests are escorted and seated within 2 minute of their arrival, if seats
are available; menus and wine lists (where applicable) are presented
immediately at all meal periods.
Greeting, Seating, Presenting Menu to
Guest at Restaurant
• Here’s your menu Sir / Mr. David
• Today we have a special set menu / Chef's Special
• May I recommend the Chef's Special ?
• We also have a delicious buffet for you today.
• This is our special (breakfast / afternoon tea) menu.
• I’ll come back in a few minutes to take your order.
• At lunch, menus are presented immediately upon being seated.
• Menus cards should be free of dirt, stains and worn edges.
• At dinner once guest is seated and settled guests are asked if they would like an aperitif before
being presented with the wine list and menu.
• Table settings should adjusted to the number of guests at the table.
Welcoming the guest/Escorting a guest to
a table/ Seating a guest
• 1. Keep track of each station. Make a chart of
each server’s station, and what tables are in
it (also learn the table layout by heart).
Review all reservations for your shift, and
assign suitable tables for each. Keep note of
how many people are in a party, what time
they arrived, and what table they are at. Also
keep note of who is still there so that servers
do not become overwhelmed
Welcoming the guest/Escorting a guest to
a table/ Seating a guest
• 2. Be aware as guests approach the
restaurant. If you are busy with another
guest, acknowledge the guest by saying,
“I will be right with you,” make eye
contact, or a simple hand gesture also
works
Welcoming the guest/Escorting a guest to
a table/ Seating a guest
• 3. Greet them with a smile and welcome
them to the restaurant . Remember, you
are the first and last chance for the
restaurant to make a good impression,
and set them at ease
• 4. Find out how many people are dining. If there
is a wait make sure to get everyone’s name in
right away so they do not feel ignored. Guests
will normally ask for a time frame. Never try to
give a specific time. Tell them an ‘estimated’
time. Look at the wait list and add 5 minutes
for each party of the same size. If 6 parties of 2
are on the list, the estimated wait time would be
30 minutes for another party of 2. Guests are
generally impatient, and will find somewhere
else to dine
Activity: Group Activity
• Make a KWL about the lesson
today to be presented and
discussed among your classmates
Generalization
• A satisfactory customer’s service does not only pay
attention to technical procedures of service but also
the basic courtesies like gracious smiles magic
expressions and other ways of building and
maintaining the good will of customers that
accompany the service are often what matter most
TRUE OR FALSE
1. Never try to give a specific time.
2. If you are busy with another guest, ignore
the newcomer.
3. Keep track of each station.
4. It is important that customers are advised
of the realistic waiting times
5. Greet the incoming guest with a smile and
welcome them to the restaurant
Answer
1. False
2. False
3. True
4. True
5. True
Assignment
• Be ready for actual activity on our next meeting:
• Greeting and welcoming the guest
References
• https://www.hospitality-school.com/how-welcome-greet-
seat-guest
• https://setupmyhotel.com/train-my-hotel-staff/f-
and.../356-greet-present-menu.html
• drewseslfluencylessons.com/.../restaurant/english-script-for-
restaurant-vocabulary-con..
