ASSISTING GUESTS WITH SPECIAL

NEEDS
Guests with Special Needs
 Aged or elderly guests.
 Infant and young Children.
 Disabled guest or Handicapped guest (ex- blind, deaf, or
wheelchair depended).
 Non- native guests of foreign language speaking guests.

Guests who have health issues, such as:

 Heart patients
 Allergic to some foods
 Special dietary needs
Guidelines in mind when serving guests with special
needs:

1. Never overfill glasses, cups, or soup bowls.

2. Seat guests with sight impairment in a relatively
quiet place within the restaurant so that they can find
it easier to concentrate on conversation with their
companions.
3. Guests with limited mobility should be given the
following considerations.
- Place wheelchair uses tables where is adequate space for
maneuverability.
- Position the guest off the main corridors of customer or staff
movement.
- Position him/ her within easy access of washrooms, exits,
and fire exits
4. Children are also required special consideration in
order to ensure their comfort and safety. The following
guidelines apply to children up to age eight:

Ask whether a booster seat or highchair is needed.

- Ensure that the seats are clean and that the trays on
highchairs are clean and sanitized.
- Remove any sharp objects from the table.
- Remove glassware from the covers of small children. Lidded
plastic containers for children’s beverage are generally
appreciated by parents.
THE THREE MINUTES CHECK

It involves approaching the table

approximately 3 minutes after the last meal
was placed on the table and making an
enquiry along the lines of “Is everything
to your satisfaction?” or “How are your
meals?”
Items may include the service of condiments and side dishes such
as:
 Tomato Sauce, Soy sauce, fish sauce, tabasco sauce, mustard, chili,
and Tartare sauce
 Bread or rolls, butter, side salad, bowl of fries, onion rings and Rice.