The way we project ourselves to the world in terms of our overall presence helps us create an identity for us. Etiquette, Courtesies and Mannerisms are the cornerstone of the hotel industry and it is ever so important to develop a mastery over them.
The document provides etiquette and manners guidelines for hotel staff when interacting with guests. Some key points include: opening doors for guests as they approach; holding elevators and assisting those with disabilities or heavy items; allowing guests to proceed on stairs and not rushing past them; maintaining eye contact and personalizing conversations with guests by using their name; keeping a straight posture and not leaning or having unnecessary movements when speaking to guests; giving guests the right of way and opening doors when walking with or near them. The overall focus is on polite, respectful and helpful interactions that prioritize guest service.
Etiquette refers to social conventions and practices. Good etiquette benefits individuals in their careers by differentiating them from others and enabling confidence. Front office etiquette and the receptionist's appearance and conduct are important as they represent the organization. Good etiquette involves professional appearance, courtesy, promptness, and professionalism. The receptionist should dress professionally, keep the reception area tidy, greet all visitors with a smile, offer refreshments, and maintain proper decorum by avoiding long personal calls or reading the newspaper at the desk.
Be polite, well-groomed, and avoid inappropriate touching or speaking ill of others. Give preferential treatment to young people and ladies, and make sure not to crowd guests or show impatience. Address any customer unhappiness without excuses, and avoid lengthy conversations or private behaviors like smoking or counting tips in front of customers.
The document outlines the key attributes of a good server or waiter. These include maintaining proper personal hygiene and grooming. A waiter should also have the right attitude towards their work, which involves treating all customers with respect and having knowledge of the menu. Additionally, it is important for a waiter to assume responsibility, have a good memory, be courteous, have strong technical skills, sales ability, a sense of urgency, and ensure customer satisfaction. Maintaining these attributes can help a waiter perform their job efficiently and provide a positive customer experience.
This document discusses the importance of handling guest complaints effectively. It notes that unhappy guests will often stop using a hotel's services and tell others about their negative experience. Common reasons for complaints include poor service, delays, and rude staff members. If complaints are not resolved, hotels can lose customers and suffer reputational damage. Therefore, it is important to actively seek out complaints to identify and address issues. The document provides tips for resolving complaints, which include listening without arguing, apologizing, finding solutions, and thanking the customer. Handling complaints effectively turns negative experiences into opportunities to improve service and ensure guest satisfaction.
AIHT offers best education in the field of Hospitality. The presentation on "Guest Service in Hotel Industry" includes topics such as communicating effectively with customers and maintaining customer service standards.
The document discusses different types of complaining guests that hoteliers may encounter and provides tips on how to handle each type. It identifies three main types: the intellectual type, who complains with logic and calm demeanor; the offensive type, who expresses emotions loudly and disruptively; and the distressed type, who appears generally unhappy without directly complaining. For each type, it offers strategies like listening carefully, remaining calm and logical, isolating disruptive guests, and addressing any issues while also making efforts to improve their mood. The overall message is that hoteliers must be prepared to effectively serve all kinds of guests.
The document provides etiquette and manners guidelines for hotel staff when interacting with guests. Some key points include: opening doors for guests as they approach; holding elevators and assisting those with disabilities or heavy items; allowing guests to proceed on stairs and not rushing past them; maintaining eye contact and personalizing conversations with guests by using their name; keeping a straight posture and not leaning or having unnecessary movements when speaking to guests; giving guests the right of way and opening doors when walking with or near them. The overall focus is on polite, respectful and helpful interactions that prioritize guest service.
Etiquette refers to social conventions and practices. Good etiquette benefits individuals in their careers by differentiating them from others and enabling confidence. Front office etiquette and the receptionist's appearance and conduct are important as they represent the organization. Good etiquette involves professional appearance, courtesy, promptness, and professionalism. The receptionist should dress professionally, keep the reception area tidy, greet all visitors with a smile, offer refreshments, and maintain proper decorum by avoiding long personal calls or reading the newspaper at the desk.
Be polite, well-groomed, and avoid inappropriate touching or speaking ill of others. Give preferential treatment to young people and ladies, and make sure not to crowd guests or show impatience. Address any customer unhappiness without excuses, and avoid lengthy conversations or private behaviors like smoking or counting tips in front of customers.
The document outlines the key attributes of a good server or waiter. These include maintaining proper personal hygiene and grooming. A waiter should also have the right attitude towards their work, which involves treating all customers with respect and having knowledge of the menu. Additionally, it is important for a waiter to assume responsibility, have a good memory, be courteous, have strong technical skills, sales ability, a sense of urgency, and ensure customer satisfaction. Maintaining these attributes can help a waiter perform their job efficiently and provide a positive customer experience.
This document discusses the importance of handling guest complaints effectively. It notes that unhappy guests will often stop using a hotel's services and tell others about their negative experience. Common reasons for complaints include poor service, delays, and rude staff members. If complaints are not resolved, hotels can lose customers and suffer reputational damage. Therefore, it is important to actively seek out complaints to identify and address issues. The document provides tips for resolving complaints, which include listening without arguing, apologizing, finding solutions, and thanking the customer. Handling complaints effectively turns negative experiences into opportunities to improve service and ensure guest satisfaction.
AIHT offers best education in the field of Hospitality. The presentation on "Guest Service in Hotel Industry" includes topics such as communicating effectively with customers and maintaining customer service standards.
The document discusses different types of complaining guests that hoteliers may encounter and provides tips on how to handle each type. It identifies three main types: the intellectual type, who complains with logic and calm demeanor; the offensive type, who expresses emotions loudly and disruptively; and the distressed type, who appears generally unhappy without directly complaining. For each type, it offers strategies like listening carefully, remaining calm and logical, isolating disruptive guests, and addressing any issues while also making efforts to improve their mood. The overall message is that hoteliers must be prepared to effectively serve all kinds of guests.
This document lists 40 etiquette guidelines for waiters, including maintaining a smiling face, avoiding close contact with guests, giving preference to young people and ladies, not chewing or smoking in the restaurant, standing erect and avoiding unnecessary gestures, speaking respectfully of others, and always apologizing if a guest is unhappy. Waiters should also avoid lengthy conversations or familiarity with guests, interruptions, eavesdropping, and giving an impression of being hurried.
Proper etiquette and manners (Hotel Employee)ricaazucena11
The document provides etiquette guidelines for hotel staff interactions with guests. It outlines proper etiquette for opening doors, using elevators, communicating with guests, posture, walking, and avoiding offensive habits. Key points include greeting guests with a smile, giving full attention, holding elevator doors, avoiding gossip, using appropriate body language and eye contact, and prioritizing guests' needs.
The document discusses innovative trends hotels are using to create more personalized guest experiences. It describes amenities and programs focused on attracting different demographic groups such as millennials, baby boomers and business travelers. Some examples mentioned include offering electric vehicle charging stations, free bike rentals, pressing clothing for business travelers, stocking minibars with customizable snacks, and providing fitness equipment or classes in guest rooms for privacy. The document also discusses wellness programs like aromatherapy amenities and healthy snacks to promote better sleep. Meeting and event spaces are being adapted to cater to interests in farm-to-table dining and media presentations.
Guests observe more than just grooming and appearance from hotel employees; they notice how the staff carries themselves. Courtesy enhances workflow and its imperative for a good work environment. Etiquette and manners enhance the ability to work with those around you, making other feel important and at ease. It enables us to present ourselves to our best advantage.
http://brandexpand.org/etiquette-manners-of-a-true-hotelier/
This document provides guidance on etiquette and best practices for food and beverage service staff. It outlines how to properly greet and seat guests, maintain cleanliness and professional appearance, ensure sanitary practices, and display a positive attitude towards work. Key points include attending to guests promptly, maintaining good hygiene, wearing clean uniforms, developing teamwork and courtesy, and providing friendly, efficient service.
Personal Hygiene & Grooming Standers of Hotel IndustryVasu Kumar
This document discusses personal hygiene and grooming standards for the hotel industry. It emphasizes the importance of proper hygiene, such as regularly washing hands, maintaining short and trimmed nails, and avoiding strong perfumes. Grooming standards include keeping hair clean and neatly styled, shoes polished, uniforms clean and ironed, and limited jewelry. The presentation stresses maintaining a professional appearance at work by smiling, listening, and avoiding behaviors like chewing gum or using a mobile phone. Overall, the document provides guidance on hygiene habits and grooming to meet industry standards.
This document discusses best practices for waiters to develop cordial relations and maintain high standards of service. It emphasizes the importance of teamwork, tact, initiative, honesty, and courtesy. Maintaining good relationships with guests and colleagues is key to ensuring customers return and improving a waiter's career prospects. Specific examples of courteous behaviors are provided such as thanking customers, addressing them respectfully, and attending to requests promptly.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
This document provides tips for serving food and beverages in a restaurant. It recommends greeting guests with a smile, giving them time to look over the menu, double checking orders for accuracy, presenting food attractively and asking if guests need anything, scanning the area to ensure needs are met, and engaging guests with light conversation throughout the meal.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Ccompetencies of a Food Service ProfessionalCris dela Peña
The document outlines the key competencies required of food service professionals, including grooming and hygiene, basic etiquette, teamwork, attitude, discipline, and courtesy. Food service workers must maintain high standards of cleanliness and presentation to reflect well on the restaurant. Proper etiquette like greeting guests promptly and attentively is important. Teamwork between kitchen, service, and support staff is essential for an excellent dining experience. Maintaining positive attitudes, following discipline standards, and treating all with courtesy are also vital competencies.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
How to Handle Guest with Complaints in HotelHotelCluster
The key to running a successful hotel is customer service. A big part of this is addressing customer complaints and ensuring that these complaints are resolved to the customer’s satisfaction. Successful resolution will have a positive effect on the customer, who will be more conducive to returning to the hotel in the future, as the way the complaint was handled and resolved makes the customer feel special and shows him that the hotel is genuinely interested in keeping its customers happy and satisfied.
Ppt on industry etiquettes and hospitality conductsmanoj sharma
Tourism & Hospitality Industry Etiquettes and Hospitality conducts Etiquette and Manners While interacting with GUEST,
E-mail etiquette, Telephone etiquette.
The document provides guidance on how to handle difficult situations that may arise when dealing with hotel guests, such as complaints, intoxicated guests, visitors, noisy rooms, and special dietary needs. Key recommendations include listening carefully to complaints, apologizing and taking action to resolve issues, informing managers of problems outside one's control, and accommodating guests' special requests around diet, allergies or noise levels in a polite, considerate manner.
This document discusses different types of etiquette including travel, business, social, eating, meeting, and telephone etiquette. It provides tips and guidelines for proper etiquette in these situations. Some key points covered include waiting for the host to start eating first when dining as a guest, placing knives and forks diagonally on the plate to signal you're finished, being punctual and keeping to the agenda for business meetings, giving up your seat if transportation is full, and generally being polite and respectful in social interactions. The document emphasizes that following etiquette rules can help you appear more confident and make a good impression.
The document provides etiquette and manners guidelines for hotel staff. It outlines best practices for interacting with guests, including holding doors, greeting guests, assisting with disabilities or heavy items, maintaining proper posture and distance during conversations, giving full attention to guests, and walking etiquette like giving right of way and accompanying on the right side. The goal is to observe guests respectfully and provide excellent service.
Body Language For Hospitality Staff While in the work areahimanshu146593
The document provides guidance on proper body language and behavior when interacting with hotel guests. It recommends maintaining eye contact and a helpful facial expression. It suggests standing an appropriate distance away when speaking to guests and avoiding unnecessary hand and facial movements. It also provides tips for proper posture, hand positioning, pace of walking, speech, anticipation of guest needs, and avoiding offensive habits when within view of guests. The overall message is the importance of polite, respectful and professional conduct at all times when interacting with hotel guests.
This document lists 40 etiquette guidelines for waiters, including maintaining a smiling face, avoiding close contact with guests, giving preference to young people and ladies, not chewing or smoking in the restaurant, standing erect and avoiding unnecessary gestures, speaking respectfully of others, and always apologizing if a guest is unhappy. Waiters should also avoid lengthy conversations or familiarity with guests, interruptions, eavesdropping, and giving an impression of being hurried.
Proper etiquette and manners (Hotel Employee)ricaazucena11
The document provides etiquette guidelines for hotel staff interactions with guests. It outlines proper etiquette for opening doors, using elevators, communicating with guests, posture, walking, and avoiding offensive habits. Key points include greeting guests with a smile, giving full attention, holding elevator doors, avoiding gossip, using appropriate body language and eye contact, and prioritizing guests' needs.
The document discusses innovative trends hotels are using to create more personalized guest experiences. It describes amenities and programs focused on attracting different demographic groups such as millennials, baby boomers and business travelers. Some examples mentioned include offering electric vehicle charging stations, free bike rentals, pressing clothing for business travelers, stocking minibars with customizable snacks, and providing fitness equipment or classes in guest rooms for privacy. The document also discusses wellness programs like aromatherapy amenities and healthy snacks to promote better sleep. Meeting and event spaces are being adapted to cater to interests in farm-to-table dining and media presentations.
Guests observe more than just grooming and appearance from hotel employees; they notice how the staff carries themselves. Courtesy enhances workflow and its imperative for a good work environment. Etiquette and manners enhance the ability to work with those around you, making other feel important and at ease. It enables us to present ourselves to our best advantage.
http://brandexpand.org/etiquette-manners-of-a-true-hotelier/
This document provides guidance on etiquette and best practices for food and beverage service staff. It outlines how to properly greet and seat guests, maintain cleanliness and professional appearance, ensure sanitary practices, and display a positive attitude towards work. Key points include attending to guests promptly, maintaining good hygiene, wearing clean uniforms, developing teamwork and courtesy, and providing friendly, efficient service.
Personal Hygiene & Grooming Standers of Hotel IndustryVasu Kumar
This document discusses personal hygiene and grooming standards for the hotel industry. It emphasizes the importance of proper hygiene, such as regularly washing hands, maintaining short and trimmed nails, and avoiding strong perfumes. Grooming standards include keeping hair clean and neatly styled, shoes polished, uniforms clean and ironed, and limited jewelry. The presentation stresses maintaining a professional appearance at work by smiling, listening, and avoiding behaviors like chewing gum or using a mobile phone. Overall, the document provides guidance on hygiene habits and grooming to meet industry standards.
This document discusses best practices for waiters to develop cordial relations and maintain high standards of service. It emphasizes the importance of teamwork, tact, initiative, honesty, and courtesy. Maintaining good relationships with guests and colleagues is key to ensuring customers return and improving a waiter's career prospects. Specific examples of courteous behaviors are provided such as thanking customers, addressing them respectfully, and attending to requests promptly.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
This document provides tips for serving food and beverages in a restaurant. It recommends greeting guests with a smile, giving them time to look over the menu, double checking orders for accuracy, presenting food attractively and asking if guests need anything, scanning the area to ensure needs are met, and engaging guests with light conversation throughout the meal.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Ccompetencies of a Food Service ProfessionalCris dela Peña
The document outlines the key competencies required of food service professionals, including grooming and hygiene, basic etiquette, teamwork, attitude, discipline, and courtesy. Food service workers must maintain high standards of cleanliness and presentation to reflect well on the restaurant. Proper etiquette like greeting guests promptly and attentively is important. Teamwork between kitchen, service, and support staff is essential for an excellent dining experience. Maintaining positive attitudes, following discipline standards, and treating all with courtesy are also vital competencies.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
How to Handle Guest with Complaints in HotelHotelCluster
The key to running a successful hotel is customer service. A big part of this is addressing customer complaints and ensuring that these complaints are resolved to the customer’s satisfaction. Successful resolution will have a positive effect on the customer, who will be more conducive to returning to the hotel in the future, as the way the complaint was handled and resolved makes the customer feel special and shows him that the hotel is genuinely interested in keeping its customers happy and satisfied.
Ppt on industry etiquettes and hospitality conductsmanoj sharma
Tourism & Hospitality Industry Etiquettes and Hospitality conducts Etiquette and Manners While interacting with GUEST,
E-mail etiquette, Telephone etiquette.
The document provides guidance on how to handle difficult situations that may arise when dealing with hotel guests, such as complaints, intoxicated guests, visitors, noisy rooms, and special dietary needs. Key recommendations include listening carefully to complaints, apologizing and taking action to resolve issues, informing managers of problems outside one's control, and accommodating guests' special requests around diet, allergies or noise levels in a polite, considerate manner.
This document discusses different types of etiquette including travel, business, social, eating, meeting, and telephone etiquette. It provides tips and guidelines for proper etiquette in these situations. Some key points covered include waiting for the host to start eating first when dining as a guest, placing knives and forks diagonally on the plate to signal you're finished, being punctual and keeping to the agenda for business meetings, giving up your seat if transportation is full, and generally being polite and respectful in social interactions. The document emphasizes that following etiquette rules can help you appear more confident and make a good impression.
The document provides etiquette and manners guidelines for hotel staff. It outlines best practices for interacting with guests, including holding doors, greeting guests, assisting with disabilities or heavy items, maintaining proper posture and distance during conversations, giving full attention to guests, and walking etiquette like giving right of way and accompanying on the right side. The goal is to observe guests respectfully and provide excellent service.
Body Language For Hospitality Staff While in the work areahimanshu146593
The document provides guidance on proper body language and behavior when interacting with hotel guests. It recommends maintaining eye contact and a helpful facial expression. It suggests standing an appropriate distance away when speaking to guests and avoiding unnecessary hand and facial movements. It also provides tips for proper posture, hand positioning, pace of walking, speech, anticipation of guest needs, and avoiding offensive habits when within view of guests. The overall message is the importance of polite, respectful and professional conduct at all times when interacting with hotel guests.
The document discusses etiquette and manners to observe while interacting with guests. It provides tips for facial expressions, distance, posture, hand gestures, speech, walking pace, greeting guests and colleagues politely, avoiding offensive habits, and maintaining professionalism. Maintaining a helpful demeanor, clear communication, and anticipating guests' needs courteously are emphasized.
The document discusses etiquette and manners to observe while interacting with guests. It recommends maintaining proper facial expressions like smiling and eye contact. It also suggests keeping an appropriate distance while speaking softly and clearly. When standing, it advises having an erect posture with shoulders straight and hands by your sides. While walking, it recommends pacing evenly without loud footsteps and opening doors for guests. It also outlines polite speech and behavior with colleagues as well as courteous anticipation of guests' needs.
This document provides etiquette and manners guidelines for interacting with guests. It discusses maintaining a smile and eye contact, keeping a distance of 2 feet while speaking softly, and avoiding unnecessary gestures. It also addresses posture, hand positioning, and not congregating in groups when guests are not present. When walking, guidelines include pacing evenly, giving right of way, and opening doors. Speech should be soft and polite in all areas. Anticipating guest needs, maintaining professionalism, and refraining from offensive habits are also covered.
This document provides etiquette and manners guidelines for interacting with guests. It discusses maintaining a smile and eye contact, keeping a distance of 2 feet while speaking softly, and avoiding unnecessary gestures. It also addresses posture, hand positioning, and not congregating in groups when guests are not present. When walking, guidelines include pacing evenly, giving right of way, and opening doors. Speech should be soft and polite in all areas. Anticipating guest needs, maintaining professionalism, and refraining from offensive habits are also covered.
Staff etiquette & manners in hospitalityHarry Singh
This document provides etiquette and manners guidelines for interacting with guests. It discusses maintaining a smile and eye contact, keeping a distance of 2 feet while speaking softly, and avoiding unnecessary gestures. It also addresses posture, hand positioning, and not congregating in groups when guests are not present. When walking, guidelines include pacing evenly, giving right of way, and opening doors. Speech should be soft and polite in all areas. Anticipating guest needs, maintaining professionalism, and refraining from offensive habits are also covered.
This document provides guidance on proper table manners for dining in fine restaurants. It discusses the importance of manners in social settings and gives tips for various aspects of the dining experience, including booking reservations, arriving at the restaurant, seating procedures, cutlery placement and use, napkin etiquette, drinking etiquette, and general dos and don'ts. The document aims to ensure readers are comfortable and confident when dining out by teaching them proper etiquette.
This document provides etiquette guidelines for dining and phone conversations. It discusses proper table manners including waiting for all guests to be served before eating, placing napkins on laps, and keeping elbows off the table. Phone etiquette tips include answering politely, not eating while on calls, speaking at an audible volume, and using a greeting and parting phrase. The document aims to promote consideration and comfort for all parties in social interactions.
This document provides guidance on dining etiquette and phone etiquette. It discusses proper table manners when dining, including when to start eating, pre-dinner etiquette, sitting down properly, understanding place settings, and American vs. continental eating styles. It also outlines etiquette for using utensils, napkins, eating, passing dishes, paying the bill, and helpful hints for dining. The document concludes with nine rules of phone etiquette including answering politely, not eating on the phone, speaking at an appropriate volume, not answering when engaged with others, appropriate calling times, personal call etiquette, ringtone manners, discussing private issues, and saying goodbye.
This document provides guidelines on dining etiquette and phone etiquette. It discusses proper table manners when dining, including when to start eating, pre-dinner etiquette, sitting down properly, understanding place settings, and American vs. continental eating styles. It also outlines etiquette for using utensils and napkins correctly, pacing yourself while eating, passing dishes, and paying the bill. The document concludes with nine rules of phone etiquette, such as answering politely, not eating on the phone, speaking at an appropriate volume, and using a greeting and goodbye.
This document provides guidelines on dining and phone etiquettes. For dining etiquettes, it discusses proper table manners including waiting for all guests to be served before eating, keeping elbows off the table, using utensils and napkins correctly. It also discusses phone etiquettes such as answering politely, speaking at an appropriate volume, not calling after 9pm unless expected, and saying goodbye before ending calls. The document aims to educate on etiquettes to make a good impression and be respectful in social settings.
This document provides guidelines on dining and phone etiquettes. It discusses proper table manners when dining such as waiting for all guests to be served before eating, keeping elbows off the table, and placing napkins on the lap. It outlines the standard cutlery placement and provides tips for eating styles and passing dishes. Additionally, it outlines rules for polite phone usage including answering calls politely, refraining from loud noises, limiting late night calls, and saying goodbye before ending calls. Proper etiquettes are important for making good impressions and ensuring comfort of all parties.
The document provides information about The Butcher's Daughter restaurant including:
- An overview of the vegetarian concept and menu items.
- Details on locations in New York City and Venice, California.
- Information that the restaurant is owned by Heather Tierney and David Ochoa Rodriguez along with several investing partners.
- Guidelines for employee conduct, duties for different roles, and emergency procedures.
Etiquette and manners began as signs posted in the gardens of Versailles to keep nobility from trampling the grass. The term "etiquette" evolved from these signs. Later, etiquette included rules for behavior at court functions. Etiquette involves respecting customs, observing appropriate manners in groups, and maintaining good grooming. Maintaining good etiquette and manners creates a favorable impression, builds confidence, and is essential for professional success. Proper etiquette should be practiced in situations like dining, telephone conversations, email communication, and use of cell phones.
This document provides information on dining etiquette and table manners. It begins with objectives of defining etiquette and table manners as well as familiarizing oneself with table settings, utensils, and dining etiquette. Specific etiquette rules covered include arriving on time, using proper utensils, keeping hands visible and elbows off the table, placing napkins on the lap, chewing with your mouth closed, and signaling when finished. Common table settings are shown and explained. General etiquette while eating such as passing food, using utensils, and table conversation topics are also outlined.
The document outlines the standard sequence of service that waiters follow when serving guests in a restaurant from start to finish. This includes welcoming guests, seating them, taking drink and food orders, serving the courses, clearing plates, presenting the check, and saying farewell. Maintaining this sequence ensures guests have a pleasant dining experience. Key aspects are greeting guests promptly, seating according to preferences, taking accurate orders, and providing attentive but not intrusive service during the meal.
This document provides guidance for communicating and interacting with people with disabilities. It emphasizes principles of dignity, independence, integration and equality. It defines types of disabilities and assistive devices. It provides tips for interacting respectfully with guests who use wheelchairs, crutches, or have vision, hearing, speech or other disabilities. The goal is to treat all people, including those with disabilities, with the same respect as other guests.
Similar to Etiquettes, Courtesies & Mannerisms of a Hotel Professional (20)
A presentation on mastering key management concepts across projects, products, programs, and portfolios. Whether you're an aspiring manager or looking to enhance your skills, this session will provide you with the knowledge and tools to succeed in various management roles. Learn about the distinct lifecycles, methodologies, and essential skillsets needed to thrive in today's dynamic business environment.
Integrity in leadership builds trust by ensuring consistency between words an...Ram V Chary
Integrity in leadership builds trust by ensuring consistency between words and actions, making leaders reliable and credible. It also ensures ethical decision-making, which fosters a positive organizational culture and promotes long-term success. #RamVChary
Originally presented at XP2024 Bolzano
While agile has entered the post-mainstream age, possibly losing its mojo along the way, the rise of remote working is dealing a more severe blow than its industrialization.
In this talk we'll have a look to the cumulative effect of the constraints of a remote working environment and of the common countermeasures.
Enriching engagement with ethical review processesstrikingabalance
New ethics review processes at the University of Bath. Presented at the 8th World Conference on Research Integrity by Filipa Vance, Head of Research Governance and Compliance at the University of Bath. June 2024, Athens
Specific ServPoints should be tailored for restaurants in all food service segments. Your ServPoints should be the centerpiece of brand delivery training (guest service) and align with your brand position and marketing initiatives, especially in high-labor-cost conditions.
408-784-7371
Foodservice Consulting + Design
Sethurathnam Ravi: A Legacy in Finance and LeadershipAnjana Josie
Sethurathnam Ravi, also known as S Ravi, is a distinguished Chartered Accountant and former Chairman of the Bombay Stock Exchange (BSE). As the Founder and Managing Partner of Ravi Rajan & Co. LLP, he has made significant contributions to the fields of finance, banking, and corporate governance. His extensive career includes directorships in over 45 major organizations, including LIC, BHEL, and ONGC. With a passion for financial consulting and social issues, S Ravi continues to influence the industry and inspire future leaders.
Ganpati Kumar Choudhary Indian Ethos PPT.pptx, The Dilemma of Green Energy Corporation
Green Energy Corporation, a leading renewable energy company, faces a dilemma: balancing profitability and sustainability. Pressure to scale rapidly has led to ethical concerns, as the company's commitment to sustainable practices is tested by the need to satisfy shareholders and maintain a competitive edge.
Org Design is a core skill to be mastered by management for any successful org change.
Org Topologies™ in its essence is a two-dimensional space with 16 distinctive boxes - atomic organizational archetypes. That space helps you to plot your current operating model by positioning individuals, departments, and teams on the map. This will give a profound understanding of the performance of your value-creating organizational ecosystem.
Colby Hobson: Residential Construction Leader Building a Solid Reputation Thr...dsnow9802
Colby Hobson stands out as a dynamic leader in the residential construction industry. With a solid reputation built on his exceptional communication and presentation skills, Colby has proven himself to be an excellent team player, fostering a collaborative and efficient work environment.
Comparing Stability and Sustainability in Agile SystemsRob Healy
Copy of the presentation given at XP2024 based on a research paper.
In this paper we explain wat overwork is and the physical and mental health risks associated with it.
We then explore how overwork relates to system stability and inventory.
Finally there is a call to action for Team Leads / Scrum Masters / Managers to measure and monitor excess work for individual teams.
2. Entrances & Exits
• Observe movement of guests.
• As a rule, always volunteer to open doors for
guests.
• Position yourself in front. This enables you
better control over heavy doors.
• Smile and Greet - ‘Here you go’/ “Welcome to
the Hotel / Restaurant” or a simple “Good
Morning. Have a good day”.
• Thank when someone keeps the door open
for you.
Doors
3. Entrances & Exits
• After walking through a door, ensure
to hold (keep it open) so that people
behind you can also pass through.
• For doors that open both-ways,
ensure to always ‘pull to open’ such
doors, as otherwise you might injure
a person approaching the door from
the other end.
Doors
4. Entrances & Exits
• Always direct with open palm gestures.
• Assist guests with disabilities and ones carrying
heavy packages / luggage.
• Volunteer to exit if elevator is too crowded.
• Don’t gossip or discuss - guests or hotel issues.
• Thank when someone keeps the door open for
you
Elevators
5. Entrances & Exits
• While waiting for the elevator, stand at a suitable distance from the
door. Someone may be exiting at the floor.
• When in the elevator, offer assistance in pressing the key of the
required floor for the guest.
• While in guest elevators, never attempt at grooming or adjusting
your make-up in the elevators
Elevators
6. Entrances & Exits
• You should always let the guest pass unless
leading the way.
• Do not rush or push people on a staircase,
even if in a hurry.
• Always ensure to climb (up or down) from
staircases aligning yourself towards one end
of the staircase platform
Stairs
7. Receiving & Welcoming Guests
• Ensure to be well-groomed at all times.
• Check your appearance frequently and if the
needed correct and adjust it.
• Don't smoke / eat in clear view of the guest.
• Keep the work space tidy.
• Carry yourself with pride.
• Always smile, ensuring that you smile
naturally and sincerely.
8. Receiving & Welcoming Guests
• Volunteer to assist in opening car doors at
the Porch.
• If a guest is carrying heavy luggage, be sure
to extend help to the guest.
• Treating guests courteously and then turning
to colleagues and talking impolitely, destroys
the image. Maintain the same finesse and
politeness.
9. While Talking to a Guest
• Give full attention and do not say “Yes” until you
completely understand the content.
• Never say “I don’t know”. Instead find out and
ensure that guest is provided with accurate
information.
• Do not argue with guests. Do not impose your will.
• Never discuss negative views about the hotel or
other staff with the guest.
• Smile while welcoming guests in your outlet.
10. While Talking to a Guest
• Maintain regular eye-contact.
• Maintain a distance of at least 2 feet from the guests
while taking an order.
• Avoid using hotel jargon or slang in front of guests.
• Personalize conversations by using guest’s name
whenever possible.
• Avoid unnecessary movements of hands and facial
gestures while describing dishes, or while speaking
to guests.
11. While Standing with a Guest
• Balance yourself on both feet.
• Shoulders straight, Chest out and Stomach in.
• Do not keep your hands in pockets or on your hips/waist or folded
across the chest.
• Do not lean.
• Guests see you at all times…! Maintain your poise at all times.
• Do not huddle together.
• Avoid turning your back to the guest whenever possible.
12. While Walking
• Walk at even pace inside the guest area (Lobby, Restaurant)
avoiding any sound of the footsteps. Never run inside the guest
area.
• While walking in guest areas, if guests are approaching, get aside
and give them first right of the way. If near a door, open the door for
the guests to pass through.
• Walk erect and maintain your poise.
• Never push or shove any colleague, no matter what the hurry.
13. Points
Waiters must never point
Do not address guests from far-off
Welcoming each guest as they walk-in is a MUST
Meet, Greet & Seat a guest should be followed.
14. General Etiquettes
• Handle equipment without banging.
• Stay calm. Do not get nervous or hurried.
• Do not talk loudly or hold lengthy discussions, in guest areas.
• Do not talk in vernacular. Guest will misunderstand.
• Do not hang around in guest areas.
• Do not come to guest areas when not in uniform.
15. General Etiquettes
• When talking to guests, do not grumble. He is not interested in your
woes.
• Do not speak poorly about other guest, staff or department.
• Do not hint or solicit tips.
• Be aware of your conversation on the telephone. Guests may be
watching and hearing.
• Never shout into the telephone.
• Do not have long conversation, when guests are waiting.
• Do not entertain personal calls, while at work.
16. Postures
• Stand erect and at ease.
• Weight balanced on both feet.
• Shoulders straight.
• Chest out / Stomach in.
• Keep hands on the sides, in front or behind
your back.
• Do not keep hands in pockets or on the hips.
• Do not cross arms across the chest.
• Do not lean/rest against counters.
17. Mobile Etiquettes
• Ensure that your mobile conversation is not disturbing other people.
• As an employee ensure that your personal mobile should be on
silent/vibration mode.
• While talking on a phone, do not rest it against your shoulder in an
attempt to multi-task (free your hands). This coveys an
unprofessional attitude to the guest.
18. While Talking to Colleagues
• Speak softly and politely (in
restaurant, in corridors, at
reception counters etc.).
• Do not use slang or abusive or
un-parliamentary language with
your colleagues.
Stand vigilant. Absent-mindedness is an extremely unprofessional trait.
In hospitality, it isn’t chivalry, its courtesy and an effort at being hospitable.
Always give guests the first right of passage. The guests ought to be allowed to walk-by, walk-through first. There are no exceptions to this rule (unless a guest insists, when we politely oblige)
Ensure to always offer to assist guests when laying/re-laying buffet items, assist them with their baggage.
FOR HOSPITALITY PERSONNEL – the offer to assist has to be made even when not requested for.
Ensure to interact with guests – Follow the 5-10 rule. (Eye contact at 10 feet and verbal acknowledgement at 5 feet)