Team Members
March 2009
Manage the Seating Area
How to…
What you need to know
•
Seating areas create a big impression to customers – they should be friendly and relaxing
•
They must always be welcoming, spacious, and user friendly
•
Seating areas provide chances to
‘go the extra mile’
, give a memorable experience and even upsell
•
Clean seating areas let customers know how well we follow Health & Safety and Food safety standards
•
90% of all tables must be clear and clean and ready to use
•
Make sure all the tables and floors are cleaned regularly, including table bases
How we do it…
Team Members
March 2009
Customer enters -
Greet and assist those with
bags/children/wheelchairs
Carry trays/purchases
to tables
Make sure
each table has the correct
number of chairs and that
they are in the correct
place to make it easy to
walk through the unit.
Check that the tables are
stable and do not wobble
Replace table promotions
and condiment
(if available)
Where possible check -
visit table and make sure
the customer is enjoying
their food and drink
Where possible -
when the customer is
finished visit the table and
ask if you can clear it.
Customer leaves
Approach the table -
Have a clean cloth & spray bottle with you.
Clear debris from floor, i.e napkins, disposables etc.
Place tray on table and clear table contents on to tray.
Wipe table with cloth on to hand or tray,
NOT THE FLOOR.
Once clear of debris, spray table and wipe.
Make sure you wipe the table fully including the edges, if 2 tables are
together, separate the tables and wipe debris collection from the middle.
Clean splashes, stains etc. from the table talker, salt & pepper.
Return any other condiments to the condiment station, clean if needed.
Reposition salt/pepper/table talker in middle of table.
Remove any debris from chairs & reposition correctly around the table
Check for gum under table top, remove if necessary.
