| Whenever a guest enters a restaurant or hotel or | | | | food or has a drink is clean and tidy. The |
| a food and beverage section of any place, he/she | | | | environment cannot be too shabby or unclean; it |
| expects something more than just what is | | | | turns off the desire of the guest to return. |
| served. The expected things include quality, | | | | 5. Escort the guests: If a guest find it difficult to |
| timeliness as well as cost effectiveness however | | | | locate a place in the hotel/restaurant, you should |
| what if you can give the guest more than what | | | | escort him/her so that the guest does not waste |
| he/she has expected? | | | | time or feel neglected. |
| The guest would find his/her money worth it! | | | | 6. Physical appearance matters: Guests expect to |
| One thing that can help you make a guest feel | | | | be served by a good looking and well dressed |
| that the money is worth it is the service that you | | | | staff. You cannot be untidy will your face, hair or |
| provide and the way you treat your guest. Now, | | | | clothes. The guests should not feel that the |
| since the guest feels the money is worth it, he | | | | restaurant management is too harsh on the staff |
| she will also have a higher chance of coming back. | | | | in terms of salaries or duty such that they cannot |
| This is just one way however that you can make | | | | afford a proper uniform. This creates a wrong |
| your guests return, there are a lot more that | | | | impression! |
| you’ll not find in many training manuals or | | | | 7. Serve the food in warm, well washed dishes |
| service SOPs, these can be explained as follows: | | | | containers: All plates, bowls used should be well |
| 1. Greeting with a smile: Greeting a guest with a | | | | washed and cleaned. |
| “Welcome” and a warm smile can break | | | | 8. Increase your knowledge about the product: |
| the ice and make the guest feel welcomed and | | | | The guests could have a query about the food |
| respected. | | | | and beverage they are consuming or are about |
| 2. Use names (if known): In case you know the | | | | to order. The service staff should be well |
| name of a guest, use it with a “Mr/Mr | | | | equipped with the knowledge of the product so |
| Ms” as a prefix. This makes the guest feel | | | | as to help the guests make a decision. |
| special and increases the service value. | | | | The above mentioned tips are just a few |
| 3. ‘NO’ is a big No: You should avoid using | | | | guidelines that a restaurant management can |
| negative notations and provide alternate options | | | | have and can train their service staff in |
| that a guest could opt for. | | | | accordance so that their guests can get the best |
| 4. Ensure the ambience is hygienic: The least that | | | | possible service as well as they do come back to |
| a guest expects is that the place he/she eats | | | | find their money worthwhile once again. |