Υποδοχή υπόδειξη τραπεζιού - Table Introduction (10)

CRITICALLY IMPORTANT!! - Immediately acknowledge all new parties in your section. Regardless of how busy you are; you are never too busy to let your customers know you see them. They come here to be taken care of, so don't start out their dining experience by ignoring them. All new customers should be greeted within one minute. If your hands are full, the customer knows automatically that you can't take their order, at that minute. You can pause, smile, and say "Hi, I'll be with you in just a minute." This will satisfy the customer so that they feel important and will be able to relax until you return.


When approaching a table your objective is to make you guests feel welcome and confident in knowing you're there to take care of them. You may develop your style and manner of accomplishing this but here are some suggestions to help you get started:

1. Don't start out by giving your name. Unless your guests already know you, they don't really care what your name is at this point. Focus on THEM. Make them feel welcome; that they've made agood decision to be at our restaurant and give them a sense they're in friendly, competent hands. Be observant, not scripted. It's o.k. to pay someone at the table a sincere compliment or try to open up some friendly rapport. Later in the meal it's good to give them your name by saying something like, "By the way, my name is Erica, just let me know if you think of anything else you'd like."
2. After delivering food to the table, give the customer a few minutes to try the dish, and then return to the table. "How is your steak cooked? Can I get you another...beer, ice tea?" When checking on food items, always accentuate the positive, and eliminate the negative. Do ask, "Did you like they way your steak was cooked?” Don't ask, "Was everything ok tonight?" Ask an intelligent, specific question and show you're concerned about the answer you get. If something isn't right, do what you can make it
   right.
3. Each time you take an order, be aware of what might elevate the guests' experience. Be relaxed and friendly, polite and professional. Have an idea what extras (appetizers, sides, etc.) you are going to suggest based upon what you genuinely think will enhance your guest's dining experience. Allow the customers to finish ordering before you jump in with suggestions. If they hesitate, then it's your
   turn. "May I suggest the Jager Schnitzel? It's a one of our most popular dishes." If they still hesitate, you might say something like, "Would you like to have a little longer to decide? Take your time
   and let me know if I can answer any questions."
4. Know everything on the menu in terms of what is in it, and what would go well with it. This will be covered in detail in your initial training and will be enforced often in our pre-shift meetings.
5. Suggest premium liquor in all cocktails. It makes the drink taste better, servers are tipped more, and when the guest drinks better, the server drinks better.
6. Get your guests' first drinks to them within five minutes from taking the order; no longer.
7. Suggest specific appetizers before you leave the table to get their first drinks. It saves you time and steps. 
8.  Learn and use guests' names when appropriate. Always use "Mr." or "Ms." unless you're told or you're absolutely sure it's proper to use a guest's first name.
9. Make specific suggestions at every step of the meal if you think it's appropriate: drinks, appetizers, sides, beer, desserts, after-dinner  drinks. Always keep in mind, your first objective is to show your guests a marvelous time, not PUMP UP THE CHECK. Use your best judgment here. Sure we want to sell, but more importantly, we want our guests to leave delighted so they RETURN!