Module 2
Establish contact
Verbal-non verbal
Types of clients
Quality contact
Different approaches
Etiquette-manners
Take reservations
Clear info
Relevent info
Telephone communication
Rules
Greet customers
Professional greeting
Handicapped
Cloakroom service
Precedence & courtesy
Consideration
Seating
Attention
Menu presentation
Menu items info
Customer Oriented Approach
Dealing with clients
Choice of approach
Rules of courtesy
Attitudes & behaviours
Provide info
Interpretation of needs
Relevence of info
Level of language
Conclude conversations
Amenities
Non-verval
Handshake
personal space
Various topics
Topics to avoid
General knowledge
Customer satisfaction
Active listening
Sense of judgment
Tact & diplomacy
Sources of dissatisfaction
Difficult situations
Diplomatic attitude
Customer complaints
Problems