NON DEFENSIVE RESTAURANT SERVICE

What do you mean by non-defective restaurant service:

Service which does not have any flaws in it or that quality service which restaurant guest’s expects from a restaurant server.

In this competitive world we have to look for non-defective restaurant service  .

Benefits of n.d.r.s {non defective restaurant service}

A} if we follow the practice of n.d.r.s it will add pride & value to our

Restaurant and for our service as well .

B} it will help us to achieve our guest’s expectation { both from service and food .}

C} it would bring stability in our work & would make us more perfect.

D} with this we would be in position to truly delight our guest’s.

E} this would help us to increase our tip’s part as we would be more quality service oriented.

F} with this we would be in position to suggest and sell our core products to our guest’s with ease.

G} n.d.r.s. would make give us more professional look.

H} with this our guest’s would come to know that our professionalism.

Now how are we going to achieve this non defective restaurant service?

For this all of us have to follow the following norms, then only it’s possible for us to achieve this .

Step 1 :

Knowing s.o.p :

Non defective restaurant service start’s from our s.o.p { standard operation procedure .} .we all have to display our service through s.o.p for quality restaurant service . which guides us how professionally we should approach our guest’s and display our service .

Step 2:

Regularity at work

We all need to know or we all need to ask a question to our self that how important am I as a server ? will my absentisum affect my colleagues work ? will they have an extra burden of work ?.

 The answer to this is yes . if we remain absent on regular bases , our part of work will have to be carried by my colleague . if this is so , then his concentration and observation will be diverted and he cannot deliver quality service .

Step 3 :

Meeting / greeting and seating . of our guests .

This is most important part . non defective restaurant service start’s from that point where our guest’s enters our restaurant . by wishing him at all given point { stage’s } { 1. At entrance 2. While taking order 3. After taking order 4. While doing follow up in between the meals . 5. While presenting bill 6. While leaving the restaurant 7. At host desk .

This will make our guest’s feel important at all given point .                   

Step 4 :

While taking guest order :

While taking our guest’s food order , we have to be very patience , watchful  , observative and very good listener .

This is because if we over look any one of the above we would land in trouble and could make our guest unhappy and we would loose an opportunity to impress our guests. We need to be very much observative when we punch guest’s order in the system . specially if there are any special instruction given by the guest’s .

n.d.r.s means :

written down the order .

any suggestion .

punching it in the system .

step 5 :

at wait desk :

host has to be very much patience & observative at front desk .

he need to take care of following things :

a} the host has to make sure that he has written each & everyone’s name who are waiting for tables with approximate time given to them.

B} he needs to offer menu cards for those who are waiting for the tables. { if in case guest’s ask for it } .

C} if he sees any senior citizen or pregnant woman he has to offer a chair to them without fail.

D} always carrying smile on face .

E} if there are any cancellation’s in the waiting list , immediately he needs to reduce the waiting list time & new timing needs to be informed to our guests who are waiting for the table .

Step 6 :

Proper coordination at work cerate’s smooth flow of work & thinking.

Benefits of coordination at work place .

1} coordination encourages team spirit .

2} it gives proper direction .

3} coordination motivates us to do quality service .

4} with proper coordination we can properly utilise our resources.

5} it improves goodwill of the organisation .

6} above all we can achieve our goal with ease .

  

Step 7 :

For steward’s :

 for those who are working inside the restaurant :

1} make sure the table is cleaned {sanitised} properly before next table arrives.

2} make sure the table sponge is sanitised at regular intervals with soap. So that it does not smell bad .

3} make sure water is served as guest seat’s in .

4} make sure proper clean cutleries & clean plate’s & tissues are placed on table before food arrives on the table .  

5} refilling of water glasses is done on periodic bases.

6} clearance of plate’s.

For those who work as food pick up :

1} making sure that food is been placed on right table .

2} if any table is shifted inform the person at the barking counter .

3} if any product is not available in between inform the captains who are inside the restaurant. { both sides } .