General Etiquettes in Food Service Operation

General Etiquettes in Food Service Operation

The guest or the customer is the most important person in a food service oper-ation and there are certain general rules or etiquettes to be followed so that the customer is satisfied. The following are some basic etiquettes:

Do’s

·        Receive the guests with smile as soon as they enter the restaurant.

·        Wish them good morning, good after-noon, good evening, and good night based on the time of the day.

·        Help the ladies to sit by pulling the chair.

·        Serve water as soon as guests are seated­.

·        Present the menu card.

·        Help the children below 5 years with babysitting chairs.

·        Take orders of food from the guest, who will pay the bill.

·        Inform the guest the time required to serve the food.

·        Serve preplated food from right hand side and if not preplated to serve indi-vidual items from left hand side.

·        Be attentive to guest’s tables.

·        Fulfill the requirements of the custom-ers quickly.

·        Clear the used or soiled plates from the right side of the customer.

·        Present the bill.

·        Accompany the guest to the door politely and send them off.

·        Then clear and reset the table.

Don’ts

·        Do not interrupt when the guests are taking food.

·        Do not over hear conversation.

·        Do not argue with the guests even though they may be wrong.

·        Do not touch hair or nose, mouth while in service.

·        Do not solicit for tips.