The keys to having a successful restaurant or banquet are prior planning prevents poor performance.
What is the 5 P's of management
100
Apathy, the Brush-Off, Coldness, Condescension, Robotism, Rule Book Excuses, the Runaround
What is the 7 Deadly Sins of Service
100
This term had been around for some time and offers a unique way of viewing employees or team members of a restaurant
What is the Internal customer
100
The service person should know the names of all items, how to pronounce them and how to describe them.
What is Knowledge of the Menu
100
This phrase used in the restaurant business means that the host is circulating around the dining room, talking to guests, and assisting service staff
What is Working the floor
200
The next factor is determined by the history of the restaurant. Every restaurant needs this by the host stand.
What is a Logbook
200
Is defined as giving a vague answer or to refuse to answer the question by ignoring or changing the meaning of the question
What is the Roundaround
200
This is a business "buzz word" it allows the staff to make decisions necessary to take care of the guest without the manager's faulting the employees for their actions
What is Empowerment
200
When a customer ask "what's good on the menu" this is the moment when the service person's knowledge and judgement comes in...
What is Suggestive selling
200
This qualification to being a host is defined as the ability to say the right phrase at the right time without offending the guest
What is Tact
300
The key person in the dining room is the individual who greets and seats guest?
Who is the Host
300
Is defined as responding to the guest's question with one-phrase or one-word answers
What is Coldness
300
This is defined as properly answering the phone within three rings
What is Telephone Etiquette
300
As with food, these beverages should come with a description of how there made, the glass it will be served in, and the proper garnish
What is Alcoholic Beverages
300
Is defined as the anticipated number of guest staying in the establishment on a certain night.
What is Occupancy rate
400
Assisting guest, removing or putting on guest coats, pulling out chairs for guest as they are shown to their table is an example of...
What is courteousness
400
Defined as keeping an accurate count to avoid problems in seating guest and to aid in planning future business.
What is the Waitlist
400
According to an article written by USA Today customers complain more about this issue than the food.
What is Slow service
400
Before this person allows employees to wait on guest, they should first make sure the employees know the specific policies about the restaurant
Who is the Manager
400
Its defined as being, or giving the impression to the public of being, totally supportive of the ideas and philosophies of the restaurant
What is Loyalty
500
Planning for anticipated business based upon previous history of the restaurant
What is Forecasting
500
This refers to the amount of time the host has estimated that the guest will have to stand by for a table.
What is Wait time
500
The example of One person's primary job might be to serve customers in one section, but that person's secondary job included everyone else in the building and helping with whatever they need
What is Teamwork
500
When teaching employees about the restaurant menu it is best to allow them taste the food no matter how expensive
What is Knowledge about the restaurant
500
These disruptions to providing excellent customer service include poorly trained staff, sub-quality product, lack of proper supplies, flawed systems, individualism, and understaffed