The Restaurant Hostess should be well groomed and be present at all times during working hours at the entrance of the restaurant.
She should acknowledge guests arrival with a bright smile on her face and pleasant eye contact, while stepping forward towards the guest. Hostess must greet guests by their names (if available) with a courtesy bow. Children should be acknowledged and greeted individually by name (if available). If guest’s name is not known, hostess should confirm name by asking politely “You are Mr. or Mrs….?” Once the name is known, she should say: “Welcome to (name of outlet), Mr./s (name of guest)”. Hostess will escort guests to the table, showing the way to guests with open palm hand, while walking side by side or at a slight distance in front, by saying: “This way please, Mr./s (name of guest)”.
Hostess must suggest aperitif by saying: “Would you like to sit at the bar for an aperitif first or would you prefer to go straight to your table, Mr./s (name of guest)?” She should follow the guest’s response and acknowledge by saying: “With pleasure Mr./s (name of guest), this way please” Hostess should enquire about guest’ preferred section of the restaurant, by saying: “Would you prefer a smoking or a non-smoking section of the restaurant, Mr./s (name of guest)?” Hostess must engage in a light conversation tone with the guests while escorting them. It should be natural and conversational way (not overburdening with excessive conversation – conversation could be on guests stay, which activities guests have enjoyed so far, etc.)
Hostess must pull out the chair lightly from the table, and offer them to sit. Disabled persons should be approached first, women and then men. Hostess should assist the guests such that they are comfortable and should push the chair gently forward and ask: “Please Mr./s (name of guest), are you comfortably seated?” For first time guests, in case a child is present, hostess must propose a high chair as appropriate, and ask: “Would you like me to bring a high chair Mr./s (name of guest)?”
Hostess should unfold napkin on the guest’s lap, from the right hand side, ladies first then gentlemen, with a smile and eye contact. For subsequent visits to the restaurant, high chair is automatically offered to guests without asking. Hostess must ensure that guests are promptly seated and that the correct number of place settings are in place. Hostess should inform guests that their order will be taken right away by saying: “Waiter would take your order right away, Mr./s (name of guest)”.
Hostess should also wish guests a pleasant meal experience and retire with a courtesy bow along with a smile saying: “Please enjoy your (meal) Mr./s (name of guest)”. Hostess should advise headwaiter/waiter whether guests have already had an aperitif at the bar, in order for the headwaiter/waiter to propose aperitif to guests as appropriate. Hostess should present herself well to the guests, should be calm, polite and appealing to the guests.
I was having dinner one night in an Italian restaurant that does a decent job of recreating the look and feel of the old fashioned neighborhood Italian restaurants in the great Northeast. Those places with their simple tablecloths, hardwood floors and weighty dishes with tiny floral patterns had a homespun feel to them. Sitting in the chain operated restaurant I got a bit fixated on the large photos that seemed to cover every wall in the place.
Most of the photos were black and white shots taken between the turn of the last century and the 1950s: Ordinary people doing ordinary things. Some were posed and others were candid camera shots. Of course the pictures aren’t on the walls to hide cracks in the wallboard. They’re intended to make us feel like guests in the home of friends with lots of warm family photos on display. Such schmaltzy marketing is not limited to Italian restaurants either. Lots of restaurants adorn their walls with photos that remind us of simpler times. The selections often match the restaurant’s theme. In a country cooking spot for example, you’re likely to see men in overalls standing next to an old John Deere. Italian restaurants have pictures of people that look a lot like my grandparents.
Lately, I’ve taken to wondering who the people in these photos were. Whenever I eat in a restaurant that uses old time photos I find myself trying to imagine what their lives were really like. I also wonder how happy they would be to discover that their likenesses are plastered all over the walls in 570 Cracker Barrel locations in 41 states for example. Celebrities are happy to give restaurants a glossy 8×12 including an autograph. They want people to remember them. But I don’t think people that led quiet lives actually gave their permission to display their images in all these restaurants. It’s just as unlikely that they all happened to be professional models that were paid for the photo shoot and then signed releases in exchange for a few bucks.
I know it sounds like a small thing but put yourself in their shoes. After you’re gone do you want your picture hanging in a rib joint, a seafood shanty, or heaven forbid, a fast food outlet? What if the photo some marketing guru happens to select fails to take into account that you had a cold the day the picture was taken? (Is that a cold sore just under my lower lip?) Besides, what if the photographer was in a hurry and got your bad side? I know what you’re thinking. Who cares? I’ll be long gone by then. Well, some people might care if they knew about it.
Legally, there probably isn’t a thing to be done. But consider this: What if your picture is hanging on the wall of thirty-something diners in 14 states right now? Yes, how do you know your mug isn’t smiling down on table number 22 at a local bar and grill hundreds of miles from here? Face it, there’s no rule that says you have to be dead before they can make 500 copies of your likeness and put them on the wall overlooking the restaurant counter stools at Waffle Houses all over the south.
Right now my high school prom picture could be hanging in a delicatessen somewhere in Poughkeepsie. With my luck there’s probably a gravy stain on my cummerbund. If I knew which deli it was I suppose I could do something about it. But I don’t. I just checked to see if the photography studio that took my prom picture is still in business. They are. Just to be safe, tomorrow I will call them. I’ll demand that they cease and desist from selling or otherwise distributing my likeness to restaurants that think customers are more likely to have a good time if they’re surrounded by photos of perfect strangers.
You might think that in an era of digital cameras and camera equipped cell phones, easily downloaded to the Web, the possibility that your picture might be hanging on an eatery wall, is the least of your worries. Fair enough but if my picture is on the Web I can locate it and possibly have it removed. If my snapshot is hanging on the wall of Rudy’s Deli without my knowledge, that’s a problem. In addition to making a restaurant feel homey, those photos are implied endorsements. Suppose I don’t think Rudy makes a decent Reuben?
What is hotel design?
A discipline that takes care of the creation of a perfect ambience for the guests is widely known as hotel design. It is basically designing a place where clients touch base after tiring journeys, or a hard day’s work, for which the host is paid money. Even though designing a hotel comprises of a mere 15% of the total budget, it accounts for a whopping 70%of its income. Hotel designs have come a long way from their erstwhile days, with specialized architects, builders, interior designers, contractors and suppliers pitching in their share. Today, hotel design includes building specialized buildings with the required amenities for the purpose of attracting clients, or renovating an old hotel building, or converting other structures such as palaces and forts into a hotel. But, despite there being no consensus upon the ideal hotel design, the fact remains that a good location and an efficient structure are the main ingredients of an attractive design.
Hotel design vis a vis its functions
A hotel is divided into a number of segments some of them being, restaurants, bedrooms, suites, reception, entry lounge, laundry area etc. It is of utmost importance that the smooth functioning of one area does not interfere with that of the others. The noise or the movement of people in one area should not disturb both the people working, and the guests in other areas. For this reason, hotels are designed inside out. This ensures good functionality.
Decide upon the theme of the hotel
Before starting to design the interiors, give a second thought to the prevalent theme that your hotel would adhere to. There are many new trends emerging in the design industry. Boil down your choice to a select few, and then zero in upon the final choice. The look can vary anywhere between grunge, international, chic, boutique, urban or classical, but since a hotel offers a formal setting; a grunge theme would be too bold a statement.
Adventure in design
Clients worldwide have become more demanding. They want aesthetically and creatively appealing designs, better technology to have everything at their fingertips, and facilities that allow them to indulge, like a good swimming pool, an in-house gym, or a relaxing spa massage, just a call away. Also, gone are the days of heavily formal designs in hotels. The new breed of adventurous designers and travelers has made the hotels rethink their set beliefs about guest service. Business travelers have also contributed towards the adventurous design trends in the hotel industry. They want to be surprised or wowed each time they walk in. The reason for a more casual ambience in hotels can also be attributed to the need of frequent travelers to feel at home. A formal setting definitely comes in the way of it.
The increased periodicity of renovations
Only a decade back, renovations would be carried out at a gap of five to seven years. The periodicity has now increased to three to five years. This has increased the workload on designers, but eased their work because of the hoteliers’ enthusiasm to experiment. It has been noticed that more number of guests are looking forward to a signature restaurant, with a signature chef, and a signature menu. This has increased the possibilities in the design arena.
The hotel designer’s social milieu
The social milieu from which the designer hails considerably affects the way he views the world. The emerging concept of a global citizen has seen many shun the local cultural ethnicity, while others are eager to have a taste of the same. It is therefore important to have a view of what type of guests your hotel would want to cater to, to decide upon the designer. If the hotel wants to remain seeped in the regional norms, and provide its gusts with an cultural insight, a local designer, or at least one who is familiar with the cultural background, would be the safest bet. On the other hand, if you need to project your hotel as a boutique hotel, try an international designer, who has experience in designing hotels catering to guests from the world over.
The shift in focus
Unlike some years ago, the cynosure of the guest room is no more the bed, but the bathroom. The conventional claustrophobic bathrooms are being replaced by expanded ones, with showers instead of tubs, and quality fixtures and finishes.
Including the guests’ suggestions
The suggestions of the guests need to be paid heed to, if you want your design to be the finest blend of functionality and aesthetics. No other inputs hold as much importance as this one, because of the practicality involved. Also it is the guest who is the end user of the design and that makes him the best judge.
Conclusion
The demand of business and pleasure travelers is becoming more diverse. The hospitality industry needs to incorporate the upcoming trends in design to cater to their clients. It has been predicted by experts and analysts that the future will belong to hotels with colossal construction, bigger rooms and in room kitchens. Keeping the design simple yet efficient is the key.