Discussion. 1. In what way is the appearance of a restaurant dining room an important factor in merchandising?

1. In what way is the appearance of a restaurant dining room an important factor in merchandising? Give examples.

2. What must the owner or manager of a restaurant consider in addition to the appearance of the dining room? Why?

3. How much space is allowed for guests in different styles of American restaurants?

4. What does the turnover in a restaurant depend on? How does it vary according to the category of restaurant?

5. What other space has to be considered?

6. What formula can be used to arrive at an estimated Income for a serving? Give an example.

7. What has one study shown about the size of groups that come to restaurants?

8. What is the usual practice in the size and arrangement 6f tables in a restaurant?

9. What is involved in French table service?

10. How does Russian table service differ from French?

11. Why is American table service faster and simpler than either French or Russian?

12. What other personnel are found in the dining room? How can this be simplified in lower-priced restaurants?

13. What are the duties of the headwaiter or hostess? What is the most important part of the Job?

14. In what way does the headwaiter or hostess play an important part in merchandising?

15. How do waiters or waitresses contribute to the merchandising effort?

16. What training is available for waiters or waitresses?

17. Why can experienced waiters and waitresses expect to make a good living?

18. What is an important financial inducement for becoming a waiter or waitress?

19. What are the duties of bussers?

20. What are some reasons for becoming a busser despite the low wages?

21. Why does the dining room staff play an important part in the success of a restaurant?

 

Sum up what you've learned from the text about:

• the front of the house in the restaurant business;

• the merchandising factors for making a restaurant successful;

• different types of table service;

• the jobs in the front of the house and their importance in the total merchandising effort;

• the inducements available for the personnel in the front of the house;

• ways of training in the restaurant jobs;

• chances for the success

IV. Find in the text another way of expressing the following:

1. The eating utensils set for each diner.

The restaurant employee who welcomes and seats guests; often

called maltre'd.

Those areas in restaurant or hotel which the customer sees.

The kitchen, service, storage and other areas in a restaurant or

hotel which customer does not see.

5. A small stand on which trays and platters from the kitchen can be placed before and after serving food.

6. The number of tables or area served by one waiter or waitress.

7. An amount of money, usually a fixed percentage of the bill, given by the customer to the waiter or waitress.

8. The number of people served in one meal period divided by the number of available seats.

9. A percentage of the bill added in some countries for tips to the staff.

10. Different styles of table service. The most elaborate table service. The simplest table service.

Review

A. Mark each of the following statements true or false.

1. __ Guests in a restaurant or hotel see the front but not the back of the house.

2. __ Customers at a restaurant can tell a great deal about the place simply from its appearance.

3. ___ The size and arrangement of tables have little bearing on the income that the dining room will yield.

4. __ A restaurant which provides fifteen square feet per customer is very crowded.

5. __ One of the most flexible seating arrangements for a restaurant is a large number of tables for two people set against a banquette along the side of the room.

6. __ French table service is very elaborate, sometimes with two people at each station.

7. __ Russian table service requires only one person for each station.

8. ___ American table service is faster and simpler than French or Russian because the food is brought from the kitchen on plates rather than platters.

9. ___ The headwaiter or hostess has no responsibility for the work of the other dining room employees.

10. ___ Waiters and waitresses are important in restaurant merchandising because they have more contact with the guests than any of the other employees.

11. ___ A waitress is never expected to explain or recommend any particular dish on the menu.

12. __ A waiter's tips in a luxury restaurant average no more than ten percent of the check.

13. __ Many students take jobs as bussers on a part-time basis.

14. __ In some restaurants the tips are pooled so that the bussers receive a share.

15. __ The food in a restaurant is always a much more important factor than the service in making a customer want to come back.

 

B. Assuming the most formal kind of French service, indicate the employees who would perform each of the jobs listed below. In the case of a team of two, designate them as first and second waiter or waitress.

1. Accepting reservations by telephone. __________

2. Deciding on the size, number, and arrangement of tables. _________________

3. Setting the tables with covers. ________________________

4. Greeting the guests and conducting them to their tables. ___________________

5. Pouring water for the guests. _________________________

6. Taking the guests' food orders. ______________________

7. Taking the food order to the kitchen. _________________________

8. Returning from the kitchen with the food on platters. ______________________

9. Making a final preparation of the food in the dining room. _________________

10. Keeping the guests supplied with bread and butter. ______________________

11. Supervising the work of the other employees in the dining room. ________________

12. Removing soiled dishes from the table. _________________________

13. Serving coffee or tea. _____________________________

14. Thanking the guests as they leave the restaurant. _____________________