A template for greetings guests
Dining Experience Lectures
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4m 46s
KEY POINTS
If guests just arrived and are at the table exchanging hugs and kisses with their friends OR you're busy diverting a crisis, let them get situated/ get yourself situated before approaching.
Typically, however, try to get to the table within 1-2 minutes of guests sitting down.
When greeting table, you should follow a general template that works within the framework of your restaurant's standards, but remain flexible and use judgement/ adapt as necessary.
After asking how they're doing, I pause long enough to get a response so that we may establish some communication/ rapport.
Guests are typically quite interested in my personal drama and struggle. FALSE
Asking guests if they've been here before helps me determine how much information I need to provide them with about the restaurant/ menu.
What's the purpose of the elevator speech (short script about restaurant)?
To give your guests an overview of the restaurant, menu, and how things work here so they're in a better position to navigate menu, make decisions, etc.
I don't offer recommendations when I greet my table, but I am sure to let them know that I'm happy to help with recommendations/ questions when they start going through the menu. Why?
I want them to know they're not on their own here.
I don't often have time to discuss the menu when I'm trying to greet guests/ get them situated with drinks.
Letting them know that I will be available to go over everything when the time comes allows me to not get stuck at the table in the beginning.
Up Next in Dining Experience Lectures
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Please keep in mind...
KEY POINTS
Why do I have a general, flexible template for how I greet tables?
Situations vary and warrant varied responses.
So that my delivery is not so scripted that it sounds robotic and stale.
So that I'm not having to make up something new with every approach. -
Transitioning into drink orders
KEY POINTS
I view my relation to the guests as relatively equal; both humans worthy of respect but in different roles. They're my guests, I'm their host; the inverse could be true tomorrow if I visit their place of business for a desired service.Before asking about drinks, I try to establish so...
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Getting drink orders
KEY POINTS
Guests are often more interested in drink recommendations after they've looked over drink selection.
If guests don't need time to look over bar selection and know what they'd like to drink, I put the orders in and often serve waters while waiting on bar to make drinks.
*Be mindful, h...