2. it is imperative that food
establishment strive to make
all guest feel welcome and
comfortable
3. Server should treat guest with special
needs as they would any other
costumer, addressing disabled guest
directly without assuming that they want
or need help
4. When a disabled person enters your restaurant,
greet them like how you would greet any customer.
Do not make them feel different or awkward. This is
why it is important to train your staff ahead of time,
so that they would know how to properly facilitate
customers of all abilities. There is no need to treat
them differently, simply be aware and alert in case
the guest needs assistance.
5. Remember it is primary through
hearing and touch that blind people
maintain awareness of twaht is
happening around them.
SIGHT IMPAIREMNET
6. NEVER OVER FILL GLASSES
AND SOUP BOWLS OR CUPS
SIGHT IMPAIREMNET
7. Braille is a tactile writing system wherein raised dots are used to
help those are visually impaired read. It is read by moving the
hand or hands from left to right along each line. Post braille signs
in areas in your restaurant that may be frequently visited by
diners. For example, you may include it on bathroom signs and
at the pickup window. You can even include Braille in your
menu.
SIGHT IMPAIREMNET
8. Communication may be difficult
when guest is hearing impaired
HEARING IMPAIREMNET
9. 1. Stand in such a position that the
costumer is able to see your face clearly
and speak
2. speak clearly and distinctly.
3. describe food and beverages
simple,precise and plain language
HEARING IMPAIREMNET
10. 4. Seat hearing impaired costumers
away from excessive noise, as this is
very uncomfortable for costumers
wering hearing aids.
5. read the back the food and beverage
order to confirm all request
HEARING IMPAIREMNET
11. Place wheelchair users at tables where
there is adequate space for
maneuverability
LIMITED MOBILITY
12. 1. Position the guest off the main corridors of
costumers or staff movement.
2. position him or her within easy access of
washrooms, exits and fire exits.
3. cruthes or walking sticks should be placed
where they are easily accessible but do not
present a risk of injury to other costumers.
LIMITED MOBILITY
13. 1. Ask whether a booster seat or high chair is
needed.
2. Talk to the children as you serve them
3. serve children as quickly as possible and
serve them first.
1. CHILDREN
14. Try to do the first step in food service
sequence with a situation of assisting guest
with special needs:
1. sight impaire
2. hearing impaired
3. limited mobility
4. children
