Observation of General Etiquettes of Food Service Personnel

Observation of General Etiquettes of Food Service Personnel

Aim: To observe the General Etiquettes of Food Service Personnel.

Tool: Questionnaire

Method: Observation and interview method using a questionnaire.

1. Name of the Restaurant :

2. Area : Rural/Urban

Etiquettes of the Food Service Personnel

1. Receiving guests with a smile : Yes/No

2. Greeting the guests politely : Yes/No

3. Providing proper seating facility : Yes/No

4. Presenting the menu card : Yes/No

5. Suggestions while taking orders : Yes/No

6. Information about the time of preparation of menu ordered : Given/Not given

7. Serving manner

Preplated : Right/Left

Individual items : Right/Left

8. Whether attentive to guest : Very attentive/

Not attentive

9. Fulfilling the personal requirements of the guests : Yes/No

Hygiene

Personal Grooming

1. Hair neatly cut and combed : Yes/No

2. Nails cut short and clean : Yes/No

3. Gloves while serving : Yes/No

4. Apron and uniform clean and ironed : Yes/No

Attitude

1. Always polite : Yes/No

2. Always with a smile : Yes/No

3. Attentive to guests : Yes/No

4. Positive body language and gesture : Yes/No

5. Listen to guests complaints carefully and solve them : Yes/No

Record the Visit with the Questionnaire and Report

Results and Discussion: 

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