TABLE RESERVATION

(telephone conversation)
(R: Receiver G: Guest)

R: SMARTII RESTAURANT, GOOD MORNING/AFTERNOON/EVENING. THIS IS ___________________SPEAKING,

HOW MAY I HELP YOU?
G: I WOULD LIKE TO MAKE A TABLE RESERVATION.
R: MAY I HAVE YOUR FULL NAME AND CONTACT NUMBER?
G: MY NAME IS JUAN DELA CRUZ AND MY NUMBER IS 0999-999-1111
R: IS IT OKAY IF I CALL YOU WITH YOUR LAST NAME MA’AM/SIR?
G: SURE.
R: MAY I HAVE YOUR ADDRESS AS WELL?
G: MY ADDRESS IS J.P. RIZAL ST. CAMILMIL, CALAPAN CITY.
R: OK MA’AM/SIR _______, AT WHAT PARTICULAR DATE AND TIME WOULD YOU LIKE TO MAKE YOUR
RESERVATION?
G: IT WILL BE ON DECEMBER 05, 2024 AT EXACTLY 3 PM.
R: NOTED MA’AM/SIR. HOW MANY ARE WE EXPECTING TO ARRIVE?
G: ___PERSON/S
R: OK MA’AM/SIR _____ WHAT DO YOU PREFER A CIRCULAR OR RECTANGULAR TABLE?
G: ________TABLE
R: NOTED MA’AM/SIR HOW ABOUT YOUR ACCOMODATION? NON-SMOKING OR SMOKING AREA?
G: _________AREA
R: OK MA’AM/SIR PLEASE SPARE ME SOME MINUTE, ILL JUST CHECK THE AVAILABILITY OF OUR________AREA
AT YOUR DESIRED DATE AND TIME OF RESERVATION. I’LL BE BACK TO YOU IN A MOMENT.
G: OK.
R: MA’AM/SIR. THANK YOU VERY MUCH FOR WAITING. THIS IS JOSHUA AGAIN FROM SMARTII RESTAURANT, I AM
GLAD TO INFORM YOU THAT WE CAN ACCOMMODATE YOU AT OUR ___________AREA ON DECEMBER 05, 2024
AT EXACTLY 3 PM, IS THERE ANYTHING ELSE YOU NEED MA’AM/SIR _________?
G: NOTHING.
R: MA’AM/SIR WHAT TYPE OF SERVICE WOULD YOU LIKE TO HAVE? RUSSIAN OR AMERICAN SERVICE (*IF THERE
IS A LARGE NUMBER OF GUESTS, OFFER BUFFET SERVICE)
G: I’LL HAVE THE AMERICAN SERVICE.
R: NOTED MA’AM/SIR MAY I REPEAT ALL THE INFORMATION YOU HAVE GIVEN TO ME FOR CLARIFICATION AND
CORRECTION?
G: [Link] MAY.
R: YOU ARE MA’AM/SIR JUAN DELA CRUZ FROM J.P. RIZAL ST. CAMILMIL, CALAPAN CITY. YOUR CONTACT
NUMBER IS 0999-999-1111. YOU’LL HAVING A TABLE RESERVATION ON DECEMBER 05, 2024 AT EXACTLY 3 PM
YOUR PREFERED TABLE IS __________TABLE GOOD FOR ____PERSON/S AND YOU’LL BE HAVING THE
__________AREA FOR YOUR ACCOMODATION WITH AMERICAN SERVICE
DID I GET ALL YOUR DETAILS RIGHT MA’AM SIR?
G: YES, IT IS RIGHT.
R: OK MA’AM/SIR PLEASE BE INFORMED TO ARRIVED NOT LATER THAN 2 HOURS OTHERWISE THE RESTAURANT
RESERVES THE RIGHT TO GIVE YOUR TABLE TO WAITLISTED CLIENT.
G: I’LL KEEP THAT IN MIND.
R: THANK YOU VERY MUCH FOR MAKING A RESERVATION IN OUR RESTAURANT, WE ARE LOOKING FORWARD
TO SEE YOU MA’AM/SIR JUAN DELA CRUZ HAVE A NICE DAY!

6 most important Details of Reservation

 Name of Guest
 Type of accommodation
 Arrival and Departure date and time
 Order food and types of service
 Manner of payment or billing arrangement
 Expected Number of guest to arrive
 TABLE SERVICE SCRIPT
Welcoming and Greeting the guest

WAITER: “Good afternoon Ma’am/sir welcome to SMARTII restaurant, how may I help you?

Do you have any reservation?

If Yes? (If the guest has the reservation you may ask the guest for the Identification Card for verifying)

WAITER: “ok mam/sir may I have your Identification card to check quickly your reservation details thank you”

“Please be seated ma’am/sir on our lounge while waiting thank you”

(If guest have a reservation)

WAITER: “We have prepared a nice table for you Sir/ma’am. This way please”.

(If have no reservation)

WAITER: “May I suggest a table for you ma’am/sir?”

“Table for how many Ma’am/sir?”

“Where would you like air-condition or non-air-condition area?”

(Guest are led to their table)

WAITER: “This way ma’am/sir”

Before guest get seated

WAITER: “Will this table be alright for you madam/sir?”

Please have a seat

(In case of uncomfortable)

WAITER: “You may choose any table you want ma’am/sir”

“May I suggest another table for your comfort?”

Laying the table napkin/serviette

WAITER: “Excuse me madam/sir, May I lay your napkin on your lap?”

You can introduce yourself to the guest

WAITER: “Excuse me Ma’am/sir I am (mention your first name) your food server for the day and it’s my
pleasure to serve you.”

Offer a Refreshing Drinks

WAITER: May I offer you some refreshing drink or a glass of aperitif for perhaps?

 What do you prefer a cocktail or a mocktail? Or you can choose on our wine list?
 On cocktail we have: Blood Mary, Cosmopolitan, and Dry Martini.
 On mocktail we have: Virgin Mary, Shirley Temple, and Four Season.
 I highly recommend our four season contains of orange juice, mango juice, guava juice,
calamansi juice. Would you like to try it Mam/Sir?
 GUEST: Okay, give me one glass.
 Thank you so much Mam/Sir, I will be back in a short while.

Serving water

WAITER: Your Ice cold water ma’am/sir.

Serving of bread

WAITER: Ma’am/Sir, This is your freshly baked bread.

Serving of Aperitifs

WAITER: Excuse ma’am/sir, your Four Season.

Presenting menu

WAITER: “Excuse me ma’am/sir I would like to present to you our food and beverage menu for your
selection”

I will take your order whenever you are ready.

(If the guest/s are not ready to choose order you may ask the guest by)

(If the guest/s is not patronage)

(You may explain the menu with suggestive selling)

Taking Order

If the guest cannot decide what to order, offer suggestion and explain the menu

WAITER: “May I suggest the following items? For a starter may I recommend the mushroom soup?
Would you like to try it ma’am/sir?”

GUEST: Give me 1 serving of mushroom soup

WAITER: ok ma’am noted

WAITER: “What about a vegetable salad, would you like to try it ma’am/sir?”
GUEST: Give me 1 serving of vegetable salad.

Suggesting house specialties:

WAITER: “ma’am/sir our chef has prepared a very special and robustly flavored entrée today it’s a
special dish of sirloin steak served with sidings garden vegetable salad.”

GUEST: Ok just give me one serving

Ask the desired manner of preparation

WAITER: how would you like our sirloin steak to be done? Is it medium rare or well done?”

 Suggesting wine:

WAITER: May I suggest a bottle of famous red wine of the month which is the Novellino red/white wine
to complement your meal?

 For dessert:

WAITER: How about strawberry cake for your dessert?”

 For coffee/tea:

WAITER: “how about freshly brewed coffee or tea to complete your meal?”

Repeating the order

WAITER: “sir/ma’am may I repeat your order for clarification and correction, you’ll have one serving of
mushroom soup, one vegetable salad, sirloin steak (medium rare) with sidings garden
vegetable salad, to complement your main course you ordered one bottle of Novellino red
wine and strawberry cake for your dessert and to complete your meal you ordered freshly
brewed coffee. Did I get your order right sir?”

GUEST: Yes, you get it right

Before you serve the first course Do Rectifying plus-minus or Adjust Flatware/cutleries/glassware

WAITER: Excuse me, ma’am/sir may I adjust the set - up on your table please.

Serving food and beverage

 SOUP
WAITER: ma’am/sir your MUSHROOM SOUP

GUEST: thank you

WAITER: enjoy your soup ma’am/sir

WAITER: excuse me ma’am/sir, are you done with your soup? How’s the soup ma’am/sir? May I clear it
now?

 SALAD

WAITER: ma’am/sir your VEGETABLE SALAD

WAITER: enjoy your salad ma’am/sir

WAITER: excuse me ma’am/sir, are you done with your salad? How’s the salad ma’am/sir? May I clear it
now?

 WINE

WAITER: excuse me ma’am may I present to you, your ordered a bottle of NOVELLINO it contains of 750
ml, a full bodied red wine with 12% alcohol by volume, manufactured and produce in Italy, a
vintage year of 2016.

(Before opening the bottle)

WAITER: Shall I open the bottle for you ma’am/sir

GUEST: Ok thank you

(After opening the bottle)

WAITER: Would you like to smell the cork ma’am/sir?

GUEST: No, Thank you.

(When pouring for tasting)

WAITER: would you like to taste it first sir?

GUEST: ok 

WAITER: would you like to add some wine?

GUEST: Ok

WAITER: would you like me to leave the bottle on your table?

GUEST: Ok please, thank you

(If the wine is sparkling wine, the bottle will be placed on the wine bucket with ice, beside side on the table of the
guest)

 MAIN COURSE

WAITER: ma’am/sir here is your SIRLOIN STEAK

GUEST: ok thank you
WAITER: enjoy your steak ma’am/sir
WAITER: excuse me ma’am/sir, are you done with your meal? How’s the meal ma’am/sir? May I clear it
now?
(Clear other table appointments)

(Crumbling/brushing the table)

WAITER: May I Crumb your table ma’am/sir?

GUEST: ok

(Adjust Flatware for dessert)

WAITER: Excuse me ma’am/sir here is your strawberry cake

GUEST: thank you
WAITER: enjoy your dessert ma’am/sir
WAITER: excuse me ma’am/sir, are you done with your dessert? How’s the dessert ma’am/sir? May I
clear it now?
WAITER: ma’am/sir your freshly brewed coffee
GUEST:  thank you

Preparing/Presenting the bill

WAITER: Excuse me ma’am/sir May I present the bill, here is your bill (the bill is placed inside the bill
folder)
GUEST: ok thank you

Taking payment

WAITER: I received PHP 5,000.00(specify the amount to be properly acknowledge)

(If their have a change, you may say) I received 5,000.00 wait for your change ma’am/sir
GUEST: 
WAITER: This is your Changed ma’am/sir

Saying THANK YOU/BIDDING GOODBYE

 WAITER: thank you Ma’am/sir for dining in our restaurant. We look forward for your next visit,
May I assist you? .
 GUEST: Ok thank you!
 FOOD AND BEVERAGE SERVICES NC II
ROOM SERVICE TAKING GUEST ORDER AND OTHER DETAILS
Answer the telephone within 3 rings
Kring ….kring…. Kring
Room Service Personnel (RSP): Room Service Department, Good Morning! Your Name speaking,
May I know who’s in the line please?

Guest: This is Mr. Allison Romano, can I make an order for my breakfast?

RSP: Yes, Mr. Romano, what do you want for your breakfast? American Breakfast or Continental
Breakfast?

Guest: I want American Breakfast, 3 slice of bread 1 Pc. of hotdog and 1 egg

RSP: Yes Sir! What do you want for your bread? Do you want to toast it, or just only a plain one?

Guest: Would you mind to toast it with a little bit butter on it.

RSP: What kind of egg preparation do you want sir would you like sunny side up or scramble?

Guest: just make scrambled

RSP: how about coffee sir to complete your meal

Guest: ok just give me 1 cup

RSP: Yes Sir. Allison, is there anything else?

Guest: Nothing that’s all.

RSP: Sir may I know your room number and what time shall I deliver your order?

Guest: Please deliver it exactly 6:00 o’clock in the morning at room 143.

RSP: ok Sir! Sir Romano can I repeat your order for your clarification and correction?

Guest: Yes you may.

RSP: Sir you have ordered the following food items for your american breakfast, 1 cup of coffee
and 3 slices of bread with a little bit of butter, 1pc of Hot dog and 1 serving of scrambled egg
which will be delivered at exactly 6:00 o’clock this morning at room 143. Did I get it right Sir?

Guest: Yes you get it right.

RSP: By the way Sir what type of payment would you like to settle your bill, is it a cash or charge
to your room?

Guest: By in cash

RSP: ok Sir the total amount of your order is P 1,350.00 and change for how much?

Guest: Change for P1500.00

RSP: ok sir noted is there anything else sir?

Guest: Nothing else.

RSP: Yes, sir thank you for calling have a nice day

Guest: ok bye!

STEPS IN DELIVERING ROOM SERVICE ORDERS

1. KNOCK AT THE DOOR
(Respect for guest’s privacy is the primary consideration when entering a room.)
 ROOM ATTENDANT: (Knock the door 3 times and announce: “ROOM SERVICE!” Clearly and Politely
 Wait until 10 accountly and repeat it again.
 After 3 times of knocking the door, Do Not Repeat Again, Just call FO to call the Guest Room
 If the Guest say something, Do Not Answer It, just keep do the “Knock Door Procedure”

2. ONCE THE DOOR OPENED

(Greet the guest by the hour of the day and say:
 ROOM ATTENDANT: “Good Morning/afternoon Sir/Ma’am (or mention the guest name if known) “Here’s your room service
order. May I come in?

 GUEST: Okay, come in.

3. ONCE INSIDE THE ROOM

(Ask where the guest wants the trays or trolley to be set up.)
 ROOM ATTENDANT: “Mr./Ms. _____________, where would you like your breakfast to be set – up? “Would you like to transfer
it on your table or just leave it in the trolley?”

 GUEST: Just transfer it on my table.

(Set – up the table)

4. OFFERING PERSONALIZE SERVICE (ONCE THE GUEST IS ALREADY SEATED TO HIS/HER TABLE) IF NOT OFFER
APPRORIATE PERSONALIZE SERVICE
 ROOM ATTENDANT: “Mr./Ms. ______________, the table is ready. Please have a seat. “May I lay your napkin on your
lap?” Your Ice Cold Water, Sir/Ma’am, This is your Freshly Baked Bread, Shall I serve the coffee? Shall I serve the coffee?
Sir/Ma’am, may I open the curtain to brighten up your room? Shall I serve your food?

5. PRESENT THE BILL

(Present the bill on a bill folder with the figured facedown as you say)
 ROOM ATTENDANT: “Mr./Ms. _____________, may I present the bill?”

6. GET THE PAYMENT

(Get the payment. If the guest wants to charge to his room, get his signature but make sure he is authorized to sign.)
 ROOM ATTENDANT: “Thank you Sir/Ma’am, I receive______________. (If in Cash)

7. ASK THE GUEST WHEN HE/SHE WANTS SOILED DISHES TO BE CLEARED

 ROOM ATTENDANT: “Sir/Ma’am, when do you want me to come back to clear the soiled dishes?”

 GUEST: You can come back at exactly 7:30 am.

(If the guest is undecided)

 ROOM ATTENDANT: “Please call us when you are ready, just dial 1111?”
 GUEST: Okay.

8. THANK THE GUEST AND BID GOODBYE

 ROOM ATTENDANT: “Thank you very much, Sir/Ma’am enjoy your meal and have a nice day!”

9. CLEARING PROCEDURE

 ROOM ATTENDANT: “Knock! Knock! Knock! ROOM SERVICE!!

(Once the door is open)

 ROOM ATTENDANT: “Good Morning, Sir/Ma’am, I’m here to clear your soiled dishes may I come in?
 GUEST: Okay, please come in 
 ROOM ATTENDANT: “Are you finish with your breakfast Ma’am/Sir? May I clear the soiled dishes?”
 GUEST: Yes, I’m done
  ROOM ATTENDANT: (Check the Control Sheet) (Once you cleared the soiled dishes) Say “Thank you very much Sir/Ma’am,
Have a nice day, enjoy your staying ”
 GUEST: “Thank you!”

FOOD AND BEVERAGE SERVICES NC II

POSSIBLE QUESTION AND ANSWER

1. Checking reservations is an important part of understanding trade for the day. Name five
information you should check in relation to reservations.
 Answer:
 Customer’s date of reservation
 Time of arrival
 Name of guest
 Contact details of guest
 Number of guests
 Special needs and requests
 Mode of payment

2. What comprises the mise-en-place?

Answer:
 condition of tables & chairs
 sanitary linens
 clean & sanitized table appointments
 flower arrangement
 filling of condiments
 condition of menu cards
 knowledge of the menu for the day

3. Before the commencement of service, give eight areas that need to be checked for cleanliness.

Answer:
 Furniture – tables and chairs
 Wall hangings – pictures or displays
 Fixtures – light fittings and door knobs
 Plants – indoor plants and pots Glass – windows, panels and doors
 Floor – carpet and tiled areas
 Work stations – waiter’s sideboard
 Toilets – rest areas.
 Equipment – coffee maker, toaster,

4. What is the key difference between an ‘a la carte’ and ‘table d’hote’ menu?

Answer:
 A la carte is the term used for a menu that has individually priced dishes
 A table d’hote has a set or fixed price for a complete meal or several courses.

5. Give some techniques on how you can welcome guests to make them feel comfortable and
safe?

Answer: The following are some of the techniques that could help in welcoming guests:
 Know the reservations for the day to have an idea as to the incoming guests and the bulk of
expected guests.
 Try to remember the names of the guests, particularly the regular guests.
 Always address guests Sir / Madam, if not by their names to show how important they are to
the establishment.
  Give extra attention by asking “Is there anything else that you need Sir?” or “How do you find
your meal Madam?”
 Bid goodbye and thank the guests for coming.

6. What are some special needs that must be addressed when welcoming a customer?

Answer:
 Alternative easy access to their table because of a disability
 A high chair for infants
 Appropriate food for those with special dietary needs as indicated in the reservations book
 Privacy for romantic couples, and business people
 Special tables assigned for PWDs.

7. What are activities associated with presenting menus and drinks lists? How do you present the
menu?

Answer:
 Ensure there are adequate menus for everyone to read
 Distribute menus to the guests from their right-hand side
 Leave the wine list with the host or place in the centre of the table
 Ask customers if they would like any starters
 Serve any complimentary starters if appropriate

8. Explain the importance of upselling to the hotel/restaurant operation?

Answer: Upselling is very important in food service because of the following reasons:
 The guests may not be familiar with the food that that the hotel offers. --- The guests may not
be familiar with the food that the hotel offers
 To encourage guest to order a complete the meal
 For proper food and wine pairing
 To suggest unpopular menus
 To increase sales for the day.

9. When collecting food from the kitchen, what checks should food servers make?

Answer:
 Checking that the right meal has been prepared and any requested preferences have been
accommodated
 Checking the plate to make sure there are no marks, spills or drips
 Checking the quality of the item
 Checking with the chef to identify how a particular item has been cooked
 Checking if special condiments need to go with the order
 Checking to make sure there is uniformity between dishes
 Ensuring correct temperature of the dish.

10. What is the process for adjusting cutlery?

Answer:
 Identify what needs to be removed from each cover
  Identify what needs to be added to each cover
 Obtain the necessary items
 Load them onto a clothed service plate
 Carry the clothed plate with all the required items to the table
 On arrival at the table, begin adjusting the items by starting at the Number One guest,
working clockwise around the table
 Always handle cutlery by the handles.

11. What is the correct temperature when serving red wine?

Answer:  Room temperature (15.5ºC to 18ºC ;60ºF to 65ºF)

12. What is the ‘3 minute check’?

Answer: When a meal has been served to the customer, it is important for service staff to
revisit the table a few minutes later to check that the meals are to the customer’s satisfaction.

13. What items can be replenished during the ‘3 minute check’?

Answer:
 Drinks
 Extra condiments
 Extra cutlery
 Extra crockery
 Extra glassware
 More serviettes
 A scrap bowl – depending on the menu item being served.

14. What are some options to resolve a food related customer complaint, during the three minute
check?

Answer:
 Replace meal quickly
 Allowing them to take some items from the buffet whilst they are waiting
 Providing a plate of snacks including rice, salad, bread or fries
 Suggesting fast cook items to that a dish will be ready when others are also eating.

15. What are the things to do when guest complaint? Explain steps on how to handle guest
complaints.

Answer:
 Listen attentively and acknowledge the complaint
 Apologize.
 Restate the complaint briefly back to the customer to show you have listened and
understood.
 Agree by thanking the customer for bringing the matter to your attention
 Act quickly, quietly and professionally
 Follow up if complaint was addressed

16. How will you handle guests needs with restrictions on allergies
 Answer:
 Inquire the specific restriction/allergens
 Suggests alternative food items

17. How will you handle a guest with signs of intoxication requesting for more bottles of hard
drinks:

Answer: Suggest or offer food and beverage that could lower the blood alcohol content e.g. hot
soup, coffee, carbohydrate-rich foods

18. What assistance can be provided to customers as they leave a table?

Answer:
 Pull back chairs for customers
 Get wheelchairs or other aids as required
 Thank customer for their patronage
 Arrange any take-away containers
 Where permitted, place corks back in unfinished wine bottles for easier transportation for
customer
 Arrange toothpicks
 Remind customers to collect any bags, clothes and other personal items left on table, seat of
floor
 Arrange balloons or gift packs or other children’s gifts
 Help them with putting on coats and jackets
 Remind customer to collect change, credit card or receipt  Escort the customers to the door.

19. What are some examples of ‘end of service’ assistance?

Answer:
 Obtaining a taxi or other transport for guests
 Retrieving items that have been placed into safe keeping
 Offering umbrellas
 Accompanying guests to cars
 Making reservations on their behalf
 Directing them to their next destination, including shops, cultural, tourism or sporting areas of
interest
 Offering a seat, paper or complimentary coffee while the weather clears.

20. What are common methods in which customers can settle accounts?

Answer:
 Paying cash
 Paying via credit card through using a manual or electronic system
 Using EFTPOS facilities – ‘Electronic Funds Transfer at Point Of Sale’
 In selected situations customers may settle their accounts by:
 Charging to their room
 Charging a house account. These are used for functions or corporate events
 Presenting vouchers for nominated amounts and/or items/services
  Paying by cheque.

21. What are the different styles of banquet set-ups?

Answer:
 U-shape
 Theatre
 Classroom
 Round
 Semi-circle
 Hollow square
 Fishbone

22. Case study. Explain what went wrong. The guests have given their orders and the waiter has
placed the orders to the kitchen. The waiter returns to the table and informs the guests of the
house specials and best seller menu items. Intrigued and encouraged to try the recommended
food items, the guests changed their minds and cancelled their earlier order.

Answer: The waiter performed up selling and suggestive selling but at the wrong time. The
waiter should have suggested and promoted other food items in the menu during order taking.
He can also suggest additional food and beverage items after he has served the ordered food.

PROVIDE ROOM SERVICE

1. How can you avoid room service mistakes? What are the things that need to be checked to
avoid mistakes?

Answer:
 Clarifies, repeats and checks details of orders with guests
 Verify guest information like room number and name
 Advises guests approximate time of delivery
 Check the orders before leaving the kitchen for delivery
 Check if mis en place is complete
 Check on the amount of the bill and

2. What is a “Door Knob” menu?

Answer:
 A type of room service menu place in the guestroom, which lists the times that breakfast, can
be served with a limited number of breakfast items. Guests select what they want to eat and the
time they want the food delivered, then hang the menu outside the door on the doorknob. The
menus are collected and the orders are prepared and sent to the rooms at the specified times.

3. What are the standard amenities set in the tray / trolley during breakfast?

Answer:
 Sugar and cream
 Jam and marmalade
  Cup and saucer
 Silverware (dinner knife, dinner fork and teaspoon)
 Folded napkin

4. What will you do upon reaching the guest room?

Answer:
 Knock on the door / ring the doorbell
 Mention room service
 Greet the guests
 Set the table accordingly

5. What will you do upon entering the room?

Answer:
 Guests are asked where they want the tray or trolley positioned
 Explain take away procedures for the tray or trolley when the guests have finished their meal
 Ask the guest to acknowledge the service by signing the delivery slip

FOOD AND BEVERAGE SERVICES NC II

WRITTEN EXAMINATION

1) What is the process for adjusting cutlery?

2) Explain the importance of upselling to the hotel/restaurant operation?

3) Checking reservations is an important part of understanding trade for the day. Name five
information you should check in relation to reservations.

4) Before the commencement of service, give eight areas that need to be checked for
cleanliness.

5) Give some techniques on how you can welcome guests to make them feel comfortable and
safe?

6) When collecting food from the kitchen, what checks should food servers make?
7) What comprises the mise-en-place?

8) What are some special needs that must be addressed when welcoming a customer?

9) What is the key difference between an ‘a la carte’ and ‘table d’hote’ menu?

10)What are activities associated with presenting menus and drinks lists? How do you present
the menu?