Here in this FREE Hotel Management Training Tutorial, we will learn Top 6 Golden Service Rules for Waiter and other F & B Staffs. Before sharing this tutorial I have produces 2 top quality posts which you should also read carefully:

1. Must Follow Food & Beverage Service Rules
   
2. 35 Must Follow Guideline for F & B Staffs
   

These rules are very helpful for any hotelier in order to provide quality service to his or her guest. Here we will know 6 core points where Food & Beverage Staffs should really work and concentrate on. If you are a hotelier working in F & B outlets then do read this tutorial and try to understand the hidden message inside the post.

1. Guest Focus: Give the guest what he/she wants

• The guest is reason why we are in business and therefore the guest and his/her needs must be the focus of everything that we do.
  
• Never say : “I’m sorry", that’s not part of our policy.
  
• If that is the case, then it is truly time to review that policy to meet the guest’s need.
  
• Whatever the policy or procedures used to handle any situation involving guests should always be formulated with the guest’s need in mind.
  

2. Focus on the process as well as the results: React on complaints positively and follow up on it

• How a task is carried out is as important as the final result.
  
• The step by step approach that we adopt to carry out any task is part of our quality service though the end result is what most guest experience.
  

3. Prevention versus inspection: Consistent, prompt & polite recognition

• It is better to prevent set up a situation, whereby little variations in quality takes place rather than to always be checking for quality.
  
• The standards and procedures set up to accomplish a task should be “prevention” orientated rather than a cure.
  

4. Mobilize expertise: Fast – Sufficient – Greeting – Friendly

• Seeking advise and technical knowledge of those who are expert in a particular field, and help us
  
• maintain quality.
  
• If you are not sure of handling a delicate situation or service procedure, ask always first your supervisor
  

5. Fact based decision making: Check twice

• Whatever decisions we make should be based over on Hard facts gathered through records or data collected Over a period of time, rather than a “gut-feeling” approach.
  

6. Feedback: The best people to ask about quality service is our guest.

• Guests are always willing to tell us what they expect, need and want from us in terms of service and quality.
  
• A system of gathering feedback from our guests should be implemented as a constant check on guest satisfaction.
  

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Tagged as: F & B Service, Waiter Training