Greeting, Seating, Presenting Menu to Guest at Restaurant

Greet the guest according to the time of day:

• Good (evening), madam. Good (evening), sir. A table for (4)?
• Do you have a table reservation?

When GuestDefinition of Guest in Hospitality Industry: A guest is the most important person in any business. A... Has No ReservationThe department that receives; documents and processes reservation requests.:

• 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).

When Guest Has a reservation:

• May I have your name, please? (How do you spell that, please?)
•  This way please, Mr David. (EscortA person; usually employed by a tour operator; who accompanies atour from departure to return and se... 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 minutes of their arrival if seats are available; menus and wine lists (where applicable) are presented immediately at all meal periods.

Steps For Presenting The MenuThe list of dishes on offer in a restaurant. those ready prepared are on the table dh6te side; those...

• 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 a 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.