The Etiquettes of Hospitality F O H

1. Feed kids immediately
2. Do not let anyone enter the restaurant without a warm greeting.
3. Don’t clear dishes until the customer is really finished with them
4. Bring water as soon as the customer asks
5. Seat parties as people arrive
6. Don’t make people wait forever for their check, credit card or change
7. Always disclose or ask before adding condiments, sauces or cheeses
8. Repeat the order minimum twice
9. The mistake of yours that’s your responsibility
10. Do Not Use Onion, Garlic, if you are on duty
11. Do not Chew while duty
12.  Smoking while duty is strictly prohibited, in case you smoke please brush your teeth and wash your mouth
13. Do not touch the rim of a water glass. Or any other glass.
14. Do not hold cutleries in Naked hand
15. Tables should be level without anyone asking. Fix it before guests are seated.
16. Do not interrupt a conversation. For any reason. Wait for the right moment
17. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.
18.  Never say “I don’t know” to any question without following with, “I’ll find out.”
19. Know before approaching a table who has ordered what. Do not ask
20. Never serve anything that looks creepy or runny or wrong.
21.  Never use the same glass for a second drink
22. Make sure the glasses are clean. Inspect them before placing them on the table.
23. Twice in week check the Condiments for fill up
24. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
25. Do not bang into chairs or tables when passing by
26. Do not have a personal conversation with another server within earshot of customers.
27. Do not eat or drink in plain view of guests.
28. Do not call a guy a “dude.”
29.  Do not call a woman “lady.”
30. Never say, “Good choice,” implying that other choices are bad.
31. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
32. Never acknowledge any one guest over and above any other. All guests are equal.
33. Do not gossip about co-workers or guests within earshot of guests.
34. Never mention the tip, unless asked.
35. Do not turn on the charm when it’s tip time. Be consistent throughout.
36. Know your menu inside and out
37. Do not let guests double-order unintentionally; remind the guest
38. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand
39. Do not make people wait or beg for a condiment.
40. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
41. Do not let a glass sit empty for too long.
42. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
43. Always remove used silverware and replace it with new.
44. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu
45. Never stack the plates on the table. They make a racket.
46. Do not reach across one guest to serve another
47. If a guest is having trouble making a decision, help out.
48. Never deliver a hot plate without warning the guest
49. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency.
50. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.
51. Do not bring soup without a spoon.
52. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish
53. Do not disappear.
54. If you drop or spill something, clean it up, replace it,
55. Ask if your guest wants his coffee with dessert
56. Do not let an empty coffee cup sit too long
57. Never bring a check until someone asks for it. Then give it to the person who asked for it.
58. Do not stop your excellent service after the check is presented or paid.
59. Do not ask if a guest needs change. Just bring the change
60. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
61. If someone complains about the music, do something about it, without upsetting the ambiance.
62. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”
63. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.
64. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
65. Guests, like servers, come in all packages. Show a “good table”
66. Keep Smile always