Introduction
The purpose of this manual is to explain restaurant procedures and etiquette. The manual will also go through the necessary vocabulary terms needed in a restaurant. Chili’s will be used as an example for this. Some restaurants do not understand the importance of these procedures and methods of doing things. I guarantee that you have been out to eat numerous times and the experience was less that satisfying. This is because certain methods must be used to better the guest’s experiences and also to better the work experience of the employees. If everyone does his or her job correctly then this will not be a problem. This document will explain everything one needs to know in the restaurant business to perform correctly and have 100% satisfactory from the guests.
Description of the Proposed Project
This manual will include basically everything any position needs to know to perform his or her job in a restaurant correctly. It will go through the vocabulary, greetings, problem solving, procedures, and hygiene of a restaurant. It will also go through some key don’ts in the business. This manual is meant to target servers, hosts, cooks, bus-boys, and the person responsible for making sure the guest’s food comes out right, the QA.
Outline
Table of Contents
Introduction: Brief description of each position
Server’s Job:
Preparation
Greeting
Promptness
Attentiveness
Awareness
Closure
Hygiene
Communication
Host’s Job:
Appearance
Greeting
Attitude
Promptness
Communication
Cook’s Job:
Preparation
Attitude
Awareness
Communication
Hygiene
Bus-Boy’s Job:
Speedy
Awareness
Attitude
Communication
Thoroughness
QA’s Job:
Preparation
Awareness
Communication
Attitude
Good Stress Management
Glossary
Qualifications
I am currently a server at the Chili’s in Denton. I have been a server for Chili’s for around a year and a half and have received recognition and prizes for service on numerous occasions. A few of these are the “Above and beyond” award, “Super Chili-Head” award, and the trainer’s badge. I am currently a trainer for the Brinker Corporation (owners of Chili’s, On the Border, Macaroni Grill, and Magiano’s). I have been through many training meetings with the company also. These range from basic meetings on the step by step methods to more advance techniques of suggestive selling. There are also meetings explaining when to flee or fight. This just explains when it is time to get a manager involved. I have learned basically all the methods of serving guests and ways to assure 100% satisfactory.
Timetable
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Budget
These manuals will cost approximately $3.19 a piece to produce. It is at the discretion of the restaurant using this manual to determine how many copies are needed whether it be one per person, one per group, or even one per restaurant. That is determinable by the corporation/restaurants needs as determined by its management.
Conclusion
This proposal offers the key steps needed to bring an enjoyable and rewarding experience to both guests and employees of restaurants. The better job the server does, the better the experience is for the guest. In return, the better the experience is for the guests, the better the tip and survey comments are for the servers. If one executes the procedures properly then everyone benefits. The restaurant will make more money in the long run because if the guests have a good experience then they are more likely to return. The servers make more money, and the guests have a great time. If these procedures are not followed, then in an extreme case, this can lead to the restaurant going out of business. These steps will prevent that and ensure success.
Contact Information
Richard Kile
Rak0087@unt.edu
(903)-253-5443
