What is the most important factor to show in greeting guests?

A couple entered the restaurant, however, all the tables were already occupied. As a receptionist, what will you say to the couple?

What other way can you do towards a guest who claims a confirmed booking when in fact they never made one?

How else can you do to accommodate a walk in guest that arrives in your restaurant at earlier time and wants to dine in your restaurant even if you are at full house status at nine o’clock?

How should you say when asking the guest table approval before seating?

What is the shape of the napkin after successfully draping on the lap of each guest?

What could be done by a certain restaurant staff to maximize sales before the actual order taking?

How do you call the price list of food and beverage items available in restaurants?

Which of the following choices is UNLIKELY to describe the purpose of taking food orders?

Where should a waiter position himself in order taking?