Meeting with guests

A lot will depend on the first impression you make on your guests. By smiling, you will win them over, inspire confidence and create a friendly atmosphere.

General rules.

• Always keep the restaurant entrance visible. If you don't meet the guests, they will get the impression that they are not welcome here. Even if you are busy, come up and tell them that you will now invite another waiter.
• The distance between you and the guest should be neutral - about a meter. Smile, make eye contact.
• Be the first to greet guests. Great importance is attached to the first phrases. Standard greetings:

  “Good morning” - until 12.00.
  “Good afternoon” - until 17.00.
  “Good evening” - until 23.00.
  “Good night” - until 04.00.

• Say positive phrases, for example:

  “Welcome to the Dacha restaurant.”
  “We are pleased to welcome you to the La Ronde restaurant.
  “We are very pleased that you chose our restaurant, and we will try to make this evening unforgettable for you.”

• Introduce yourself by name.
• Check whether the table is reserved, as well as the number of guests. If the table has not been reserved, ask: “Where would you like to sit? I can offer you a great place in the center of the hall or a cozy table near the bar.”
• Guide the guests, choosing the shortest path to the table (you should do this in such a way as not to turn your back to the guests).
• If you have guests for the first time, briefly tell them about your restaurant.

Additional rules

• It is necessary to determine the time frame for the guests’ visit (whether they are in a hurry or not). Depending on this, you should choose a certain tactic for serving and serving dishes.
• Do not divide guests into good and bad.
• Be polite, but with dignity.
• Speak clearly and distinctly, in simple sentences.

Start of service.

• If the guests were accompanied by a hostess, come up, say hello, introduce yourself: “Good afternoon, my name is Natalia. Today I will serve you."
• It is customary for guests to be seated at the table in turn. First women, then men, or first older people, then young. It is customary for women to be seated on the left side of men.
• If a couple comes - a man and a woman, take a short pause, thereby giving the gentleman the opportunity to court the lady.
• A napkin is placed on the guest’s lap only with his permission:

  “Would you allow me to lay out a napkin for you?”
  Or: “Let me lay out a napkin for you.”

• When you lay out a napkin, you should not look at the guest’s lap.
• Place napkins on each person in turn (preferably in a clockwise direction).

When and how to submit.

1. After the guests are seated at the table, a drink list should be presented and an aperitif offered.
2. Take turns taking each guest's order.
3. Write down any special requests (ice, serving temperature, etc.)
4. Repeat the order to the guests.
5. Give your order to the bar.
6. Serve aperitifs to guests.

As an aperitif you can offer: wine, champagne, vermouth, sherry, port, vodka, bitters or cocktails with them, liqueurs.

Rules for serving aperitifs.

1. Arrange the drinks on the tray in order so that you can easily display and serve them to each guest.
2. Stand behind the guest holding the tray in the left hand.
3. Serve the drink with your right hand from the right side.
4. The glasses are located on the right, opposite the table knives .

Vecheslav Zatsepilov. (BARNEWS Magazine)