Culinary Institute Of America Accepted Students Day Improve Restaurant Dining Room Service With Anticipation and Reaction

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Improve Restaurant Dining Room Service With Anticipation and Reaction

Anticipation and Action are the most important principles in providing and managing a successful restaurant. These two principles should be included in any successful catering training program as they apply to all types of business. All waiters must read customers individually— and the whole table in advance, anticipating their needs and taking action to please accordingly.

For example, a good waiter can wait for the time when the table will have the most orders. The waiter should do something about allocating extra time to this table because, perhaps, this table could order more items from the menu – if given the extra time. It makes for a fun party while increasing the number of checks in the process.

Then, there are times when big business people come to lunch, order lightly, and want to be alone to discuss business. With the expectation of the customer’s needs, and how they behave, the waiter must know to provide a good service, not interfering, but not neglecting the table.

And then, there is the situation of the crying baby on the table. The smartest thing a waiter can do is bring out the food right away to distract and calm them down. In most cases, a plan will be provided with appetizers and entrees, along with a small plan for the child’s dinner. With hope and action, the waiter should ask “Would you like me to put in the child’s dinner plan along with the appetizer plan?” The response of the parents, when they understand the purpose of serving the child immediately, is often a sigh — “yes!”

It is also very important for the host to count the customers as soon as they walk through the front door to help provide the best table that matches the party. For example, if a couple walks into a restaurant while hugging, then a nice quiet table with privacy would be perfect.

Another thing if a party of ten arrives looking to sip on more cocktails while making some noise. Hopefully and in practice, the host should place this party as close to the bar as possible. Bartenders may not appreciate the extra noise, and it will be easier for the waiter to provide better service. Running heavy trays of cocktails back and forth from the bar to ten thirsty customers won’t be boring because the main party is sitting next to the bar.

This attentiveness of the host also saves the time and effort of the waiter which can be given to other diners in the restaurant. And, perhaps, there will be more drinks made with this big party because of the reduction in travel time from the bar to the table.

Yes, the expectations and actions of prospects and managers will improve restaurant operations and increase profits!

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