Headwaiter/waiter escorts guests and explains the different buffet sections available while smiling and maintaining eye contact: “This way please Mr/s (name of guests). May I explain tonights/todays specialties …On this side, we have a selection of (name
of dishes) and in this corner we have a selection of (name of house specials…). Please help yourself”.Headwaiter/waiter has good knowledge of the food ingredients and preparation mode, highlighting house specialty or seasonal dishes, by saying: “May I recommend (name of specialty dish), Mr/s (name of guest)?”
When headwaiter/waiter or other restaurant staff is nearby and not otherwise occupied, he offers to carry guests plates from buffet to table (priority being given to children, as
Appropriate) with a smile and pleasant eye contact, by saying: “Please allow me to bring your plate to your table, Mr/s (name of guest)”.
Headwaiter/waiter proposes alternative to buffet, accordingly with guests preference, by saying: “Mr/s (name of guest), if you prefer, we also offer a set menu or an à la carte menu.”
Headwaiter/waiter retires from guests with a courtesy bow and a smile, and wishes them a pleasant (time of the day) by saying: “Thank you Mr/s (name of guest), enjoy your (lunch or dinner)”.
Each table is visited by Restaurant Management at least once and senior management is visible.Staff must remain readily available, not making unnecessary trips to the table, or repeating the same question.
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