Name : ______________________ Date:________

ACTIVITY 1.1

TAKING THE RESERVATION

Perform a telephone reservation.
Sample situation:
A. Total number of guests: A family of 10 composed of 7 adults ( 2 are senior citizens)
and 3 children
B. Purpose: Dinner reservation
C. Condition: First time to try the restaurant
One adult vegetarian
No smoking area

The following skills shall be observed during the role play:

1. The phone answered promptly and with appropriate greetings.

2. Inquiries are properly answered with clarity and accuracy
3. Pertinent questions are asked to complete the details of the reservations
4. Reservation data are accurately recorded based on the establishment’s standard
5. Additional information about the food service is provided when necessary.

PERFORMANCE OF THE LEARNERS WILL BE RATED USING THIS RUBRIC:

DESCRIPTION SCORE
Demonstrate outstanding communication skills in
taking phone calls when taking reservations and
observe all the six skills with much confidence.
5
Demonstrate very good communication skills in taking
reservation and observe 4 to 5 skills with confidence.
4
Demonstrate good communication skill in taking
reservation and observe 3 skills with confidence
3
Demonstrate poor communication skills in taking
reservation and observe 1 to 2 skills without
confidence. 2
Did not demonstrate any skill in taking reservation.
1
 Name : ______________________ Date:________

Self- Check 1.2

Answer the following:

1. What is mise en place? Why is it important?
2. Name at least five supplies in a typical side stand.

Abigail is a newly hired server in a restaurant. She is on probation for one month as a waitress and
needs to meet the expectations of her supervisor.

She needs to perform the following tasks:

1. Stack service or waiters station with supplies necessary for service.
2. Clean, wipe, and put all tableware and dining room equipment in their proper places.
3. Put special tent cards and special displays for promotion.
4. Check the cleanliness and condition of all the tables, tablewares and dining room
equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliance or equipment like coffee pots, tea pots, plate
warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe, clean and dry necks and tops of bttles.

DESCRIPTION SCORE
Performed all the seven skills 5
independently, accurately and correctly.

Performed 5 to 6 skills independently with 4

few inaccuracies

Performed 3 to 4 skills independently but 3

many inaccuracies

Performed 1 to 2 skills without confidence 2

Did not perform any skill at all 1