Activity Sheet #2

Directions: Write POSITIVE for the proper procedures on how to escort and seat the guest, and NEGATIVE for
incorrect way of escorting and seating the guests.
___________1. Seat gents before ladies.
___________2. It must be ensured that the chair is not dragged.
___________3. Show irritation due to indecisiveness of guests, as to where to sit.
___________4. Stand straight 9-12” behind the guests’ chair.
___________5. Once the guests are seated, napkin must be unfolded from the left-hand side and placed on
guests’ lap without touching the guest and ensuring that the arm is away from the guests.

Activity Sheet #3
Directions: Fill in the blanks to complete the definition. Choose your answer from the box below.
1. ____________ is one of the most 2. ____________ aspects of restaurant service, so is a degree of
formality, especially in up market operations. 3. ____________ must be made to 4. ____________ a relaxed
and welcoming atmosphere with a warm, friendly and efficient service provided with 5. ____________.
efforts courtesy
politeness essential ensure

Activity Sheet #2
Directions: Write POSITIVE for the proper procedures on how to escort and seat the guest, and NEGATIVE for
incorrect way of escorting and seating the guests.
___________1. Seat gents before ladies.
___________2. It must be ensured that the chair is not dragged.
___________3. Show irritation due to indecisiveness of guests, as to where to sit.
___________4. Stand straight 9-12” behind the guests’ chair.
___________5. Once the guests are seated, napkin must be unfolded from the left-hand side and placed on
guests’ lap without touching the guest and ensuring that the arm is away from the guests.

Activity Sheet #3
Directions: Fill in the blanks to complete the definition. Choose your answer from the box below.
1. ____________ is one of the most 2. ____________ aspects of restaurant service, so is a degree of
formality, especially in up market operations. 3. ____________ must be made to 4. ____________ a relaxed
and welcoming atmosphere with a warm, friendly and efficient service provided with 5. ____________.
efforts courtesy
politeness essential ensure

Activity Sheet #2
Directions: Write POSITIVE for the proper procedures on how to escort and seat the guest, and NEGATIVE for
incorrect way of escorting and seating the guests.
___________1. Seat gents before ladies.
___________2. It must be ensured that the chair is not dragged.
___________3. Show irritation due to indecisiveness of guests, as to where to sit.
___________4. Stand straight 9-12” behind the guests’ chair.
___________5. Once the guests are seated, napkin must be unfolded from the left-hand side and placed on
guests’ lap without touching the guest and ensuring that the arm is away from the guests.

Activity Sheet #3
Directions: Fill in the blanks to complete the definition. Choose your answer from the box below.
1. ____________ is one of the most 2. ____________ aspects of restaurant service, so is a degree of
formality, especially in up market operations. 3. ____________ must be made to 4. ____________ a relaxed
and welcoming atmosphere with a warm, friendly and efficient service provided with 5. ____________.
efforts courtesy
politeness essential ensure
Which of the following should be done prior the arrival of the
customer who has made a reservation?
a. Place the food on the table
b. Prepare table
c. Prepare the food
d. Cook the food

Which of the following is appropriate to say if the customer has no

reservation?
a. May I know how many we are expecting, Sir/Ma’am?
b. Table for how many persons, Sir/Ma’am?
c. How many are you, Sir/Ma’am?
d. Table for two or three?

What will you offer after escorting and seating the guest at their
table?
a. Unfold the napkin and place them gently on each of the guest’s
lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.

Why do we need to offer the water upon seating?

a. To refreshed the guest.
b. The guest is thirsty, and needs to drink at once.
c. It is complimentary.
d. It is the restaurant SOP.

Who is the person that greets and welcomes the guest?

a. The manager
b. The guard
c. The receptionist
d. The waiter