Front-of-the-House

 Customer service very important to restaurant business  Customers expect skilled and friendly service, consistency and clean atmosphere  Reputation – overall quality or character of a person or business  Can not be rude or unskilled

 Host – employee who greets the customers by smiling warmly and welcoming them  Reservations – arrangement to have a table help for a customer at a specific time.  Keep track of waiting list ▪ Ask how many people ▪ Is there an empty tables available ▪ Tell customer about how long until table ready ▪ Cross of customer’s name from list when seated  Walk slowly, seat customers and provide menu

 Server – service staff member who has the most contact with the customer  Represent the foodservice operation  Sell the menu  Serve menu items skillfully  Receive the correct payment from the customer  Good communication and interpersonal skills  Set the tome for dining experience  Service a section or station – group of tables  Look for ways to save a time and energy

 Busser – helps maintain an inviting table and keeps the service station stocked with supplies  Service station – where supplies are kept for the service staff to reset tables between customers  Could serve water and bread  Clears and cleans table  Resets for next customer

 Cashier – employee who correctly reads the amount of the bill, processes the payment, and makes the change  Thank customers  Patronage – spending money at a business

 Positive Attitude  Client base – consist of the customers who come regularly to you business ▪ Pride in work, be cheerful, resolve problems, courtesy, never argue, customer never wrong, no conversations with coworkers in dining area  Personal Attire  Uniform – clothing that is worn by a particular group to help identify workers ▪ Fits properly and clean, remove nail polish, keep jewelry to minimum, wear proper undergarments  Personal Health  Personal Hygiene  Hair pulled back, clean and washed, finger nails clean and trimmed, teeth clean and breath fresh, deodorant, no heavy cologne or perfume  Communication and Teamwork skills  Verbal and nonverbal ▪ No gum, do not, lean or slouch, do no t touch mouth, nose or hair