Quality customer service is essential for the success of a restaurant. There are four key areas to focus on: 1) listening and following up with guests, 2) showing courtesy, 3) always being available to guests, and 4) establishing connections with guests. Providing impressive service involves properly greeting, seating, taking orders from, serving food to, checking on the satisfaction of, and bidding farewell to guests throughout their entire dining experience.

1. QUALITY service which impresses the guests:
Quality restaurant customer service is essential for the
growth & success of an establishment .
For any restaurant its very important to establish quality
service standards. with this it is very easy to impress restaurant
guests .
According to me there are 4 such areas which we have to
establish to make service qualityoriented .
1 } listen & follow up .
2} courtesy .
3} always at the service of our guests.
4} establishingguest connections.
Listen & follow up :
It’s very important for f & b service staff to listen to guests very
patiently, what he wants to say while taking his order , if
He has requested something , write it down in your kot pad . be
sure to note any allergies or any specific requirements on
particulardish , immediatelyinform our head chef aboutit .
and take his feedback on it & inform the same to the guests
immediately.

2. 2 } courtesy :
This is very important factor as it show cases our brand value .
so it’s necessary to treat each & every guest respectfully .we
have to make them feel that they are very important factor of
our restaurant .
3} alwaysat the service of our guests :
F & b personal should always be right from the arrival of the
guest till he / she leave she restaurant .
According to me in all restaurants & in all kind of service forms ,
paying attentionto every small need of the guests is of utmost
importance to buildup strong customer base & to keep them
coming back to our restaurant .
4} establishing guests connection:
The diningexperience can be made up of several significant
points, but this is the utmost important point .
By following pointswe can be get connected by our guests .
A} smile – restaurant staff needs to have this on their face all
the time .

3. B} observative - all service staff should be observative in their
own section captains– need to punch orders properly , repeat
the given order . punch the orders perfectly .
Stewards – lookingfor clearing dirty plates for the table , water
refilling , placing cutleries before food arrival .
C } saying goodbye :
It’s as important as greeting each & every guest while entering
the restaurant .. it doesn’t mean that if they have finished
having food & paid the bill , doesn’t mean that service is
finished . but always remember last impression is the most
important . saying good bye & inviting them back to our
restaurant , makes our guests feel that this guys are really
qualitystuff .need to come back again .
It’s very important now days to impress guests, through our
service. If we don’t then some other will take advantageof this.
So before we do this, we need to indulgesome important
attributes , to make our service impressive .
Retaining of guests is more important than finding new guests.
Attributes of a server:

4. Hardworking
Flexible.
Honest.
Resourceful.
Good listener .
Hygienic & well groomed.
Good salesmanship.
Impressive Service stages:
If we need to impress our guests by displayingqualityservice
then we all have to follow the proper service method .
This will not only displayour qualityservice but it will also make
our operationrun smoothly.
Followingare 15 briefly described approaches which we have
to follow , if we want to impress our guests through service :
Impressive service stages is nothingbut a check list of service
from the arrival of the guest to the departure of the guest from
the restaurant .

5. This will take into account the particulartask to be performed
to achieve smooth flow of service which will suit special needs
of the guests .
1} welcoming guests by the host .
2} guiding / seating the guest / s at allottedtable .
3} check comfort / seating arrangement .
4} serving water.
5} menu presentation .
6} taking order.
7} greeting guest/ s while taking order.
8} know your product .
9} suggestive selling .
10} repeating orders .
11} punchingorders in the system.
12} check for the guest satisfaction on meal.
13 } check for cutleries & plates.
14 } offering our signature desserts.
15} clearing the table before presenting the bill.
16 } end of service .

6. 1 } welcoming the guests :
Ensure that the restaurant is ready for the service .
Greet guest/ s with smile .
Welcome guests to the outlet.
Guide guest/s to allotted table .
2} escorting the guest/s :
Always lead the guest/s.
Always use your hands, which way to go. { palm }
For elderly & for disabledassist properly .
Always try to follow guest/s preference .
3} check comfort .

7. Conform with the guest/s , if they are comfortable with given
table .
Ask if the table is enough for the group .
Check satisfaction of guest/s .
Wish them for a delight full dining experience with us .
Then only move ahead.
4} water service :
Ask guest for their choice of water , flavored water or mulshi
spring water. By captainsor by stewards.
Water shouldbe served immediately.
Check for water glasses , should not contain any stain or lipstick
marks .
Proper follow up should be done on water refilling on regular
basis .
5} menu presentation :
Offer menu to the guests, ladies first .
Check that menu does not contain any stain marks on it & also
inside it is clean , before offering to guests .

8. Open the menu to the first page , while offering it to guests .
6} taking order :
Make sure you alwayscarry a k.o.t pad with you to take order.
try if possible to take orders from the ladies / or from the host
first .
Make sure you stand at a convenient distance from the guest ,
while taking order. see to it you do use full recommendationto
guests while taking order.
If the guest has ordered soup, starters & then main course .
alwaystry to punch those orders in sequence in the system , so
as it will follow in sequence from the kitchen .
With food order , always try to take beverage order { this in fact
has impact on two things ,1 it helpsto raise our a.p.c , 2 it
increases our sales as well .
While taking the order for dishes like mahasa kubbeh ,
maditerranean sampler , fatayer , inform guests that it will take
atleast 25 minutes to get ready .
Change cutlery according to guests requirement .

9. 7} greeting guest / s while taking order :
This is to make our guests relax & feel comfortable .
This is to make them feel that there are peoplewhos going to
take proper care of your table for the night .
8} knowing the product :
Knowing what the product means :
Portioning.
Ingredients .
Preparation time .
Sauces, condiments, that goes with the particulardish.
Food pairing , suggest other dish that will go well with the meal
ordered .
9} suggestive selling :
Suggest beverages with food orders as it will raise our a.p.c also
it increases our sales .
After main course offer signature desserts , also inform them
about the ingredientsused in the desserts .

10. If any guests wants to eat light dishes , suggest them our light
eats .
Suggest our smoke red pepper soup , raspberry soup , tomato
lemon grass soup.
Always remember suggestive selling is all about letting guests
know about our core products .
10 } repeating order :
Always say sir / mam may I repeat your order please .
You have ordered for
Food : name of the dish.
How much portion of it .
With which sauce .
Drinks : name of the drink
How much quantity.
Any extra portions to be served .
Ask guest /s how would they like theirmeal to be served
1 by 1 or course by course or all together .
Lastly thank to the guest / s.

11. 11 } punchingorders in the system :
Always punch orders in course wise to avoid any further
confusion .
If there are any preference by the guest for specific order ,
punch accordingly .
If preference is not available, inform guest asap.
Before saving the order of the table always re check for
Number of dishes , number of portionsordered , any specific
instruction .
This will avoidlast minute running & guests will also not be dis
satisfied.
12 } check for cutlery & plate :
Before meal arrives on the table place proper cutleries.
Make sure that those laidcutleries & plates are free from any
stains, dirty marks .
13 } check for guest satisfaction on meal : { follow up very
important }

12. Check for the guest satisfaction when it is right time to
interrupt.
How’s the food, beverage / how’s the taste? Hope you are
enjoying your meal?
“is there anything else I may assist you with , sir / mam ? .
Thank you very much, please enjoys your meal.
14 } offering signature dessert :
“I suggest you to try our new signature dessert, as it contains
extra ordinary ingredientswhich makes it fabulous.
“Thank you very much, iam sure you will like it .
15 } clearing the table before presenting the bill :
Remove the specified tables bill .
Check for any modifications,
If you have forgotten to punch some pastries .
Or if there was some problem with the dish , inform your
manager & he will do the needful .

13. Present the bill in the bill folder, make sure the folder is free
from any stains .
Thank guest & clear the folder from the table .
Get the check cleared from the cashier with proper chance &
bill carrying paidstamp on it .
16 } end of service :
Service does not end till the guest leaves the restaurant .
As the guest starts to leave the restaurant , just say “ good
bye , hope you have enjoyed your meal with us , hope to see
you soon , thank you.”
This is another chance where we can impress our guests by
saying this statement, so we have to do as good we can.