Report for work 10 minutes before schedule in correct and clean uniform.
Follow concept sequence of service
Ensure that customers receive excellent service and that customer?s needs and expectations are exceeded.
Check the reservation book for reservations for the next meal period.
Notify the supervisor of any parties of more than six.
Distribute reservations among all servers equally, informing them of all information necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
See that the reservation signs are placed on the tables.
Inquire with the kitchen what the daily specials are for the shift.
Always answer the phone politely using a friendly tone and being informative.
If a customer has any questions, it is your responsibility to answer them accurately. Therefore, know your product and price list.
You must have complete knowledge of all food and beverage menus: The ingredients, the preparation, how items are served and with what, know your prices, know the daily specials.
Ask the day and date required.
Ask the time they would like to dine.
Ask how many in the party.
Ask under what name they would like the reservation.
Ask the phone number.
Ask if there is any special occasion or requirements.
Once all of the information is obtained, repeat it to the customer using their name.
All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper.
Please inform the reservation that we will hold their reservations for 15 minutes and then we will be releasing it.
Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time.
You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members.
