Author Question: Give three examples of a server introductory greeting to guests. What will be an ideal ... (Read 199 times)

mia · **on:** Aug 10, 2018

Give three examples of a server introductory greeting to guests.

What will be an ideal response?

Question 2

What types of problems can occur at Vernon's Restaurant and Banquet Hall if there is busy la carte service at the same time that an even moderately-sized banquet is being held? What can be done to reduce these problems?

What will be an ideal response?

Silverbeard98 · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

1) A smile and a nod of the head.

2) A small wave of the hand.

3) Eye contact, including raising the eyebrows while still serving another table.

4) By introducing him or herself.

5) Recognizing and remembering the names of returned guests.

Answer to Question 2

Unless an effective layout is used and/or additional production personnel are scheduled, there can be a slow-down in la carte service when those meals must be plated for banquet guests. Banquet menus must carefully consider equipment needs for both la carte and banquet production because there will be cases when food items for both services will need to be produced at the same time. Careful planning of banquet events will be a must to best assure that food service does not affect la carte service.