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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Counter etiquette encompasses all aspects of a customer's contact with an employee. It includes everything from cheerfully greeting your customers, through the order-taking process, to the closing of the sale. As with any business, your restaurants success relies on the customer. In order to create a positive image, properly serving the customer should be the main objective. The impression they have of your store, good or bad, will ultimately spell the success or failure of your operation.
Counter etiquette can be broken down into the following key areas:
A. Customer's first impression of employees and the initial greeting.
B. Order-taking procedure and suggestive selling.
C. Preparation of the order.
D. Cash register operation.
E. Delivery of the order.
F. Closing
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