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1. If the guest wants to order some wine, but it seems that he /she is under 18 years old, what will you do then?
Answer: According to the law, only adults are allowed to drink spirits or dine in the bar, if I am not sure about his / her age, I ll ask him / her in this way, My I see your identification? . If he / she is under 18 (years of age), I ll advice him / her to order some soft drinks or juice instead.
2. How many different kinds of services do you know for a banquet, and what are they? Explain one of them in details.
Answer: Generally speaking, there are four different kinds of services for a banquet. They are sit-down service, buffet service, station service and passed-tray service. In sit-down service, the guests receive their food at their seats. Typically, waiters/waitresses offer a choice of entrees, and ask them to make selections ahead of time.
3. When handing the reservation for a banquet, what information would you get from the guest?
Answer: I should make sure of the name of the company or organization, the time of the banquet, number of people, the price for each table, the guest s name, telephone number and so on. According to regulations, we d better ask the guest to pay a sum of money as deposit.
4. Please say something about the primary duties of the banquet department.
Answer: The banquet department is primarily responsible for making the reservation, seating the guests, serving at dinner and settling the payment. It may include the consultation of requirements of the banquet with guests, layout of the tables, cutlery, glasses and table linen with table decorations. Providing formal table service is another part. Staff should serve quickly and elegantly. Finally, when the banquet is finished, we should help guests to settle the payment.
5. If a foreign guest comes to ask for suggestions about Chinese food, and he/she would like something light and fresh, what kind of dish would you recommend?
Answer: There are four major Chinese cuisines, or say, four styles. Each cuisine is distinctive and has its own style and flavor. As the guest prefers something light and fresh, I d recommend Huaiyang dishes which are famous for their cutting techniques and original flavor. Boiled tofu shreds and Yangzhou fried rice are worth trying.
6. When the guest finishes his dinner, and you want to know his suggestion, what would you say?
Answer: I would ask the guest whether he has enjoyed the dinner or whether there is anything the restaurant can do to improve.
7. How do you serve a guest?
Answer: Firstly, I will greet the guest by saying Good morning, welcome to our Restaurant. , and then ask the guest if he / she has a reservation by saying Have you got any reservation? If the guest has reserved a table, I will ask for his name and check it for the guest. Afterwards I ll show him / her the way to the seat. If the guest doesn t have any reservationÿ I will ask about the number of people, seat preference, and then arrange a table for the guest by saying How many people do you have? Will this table do?
8. Do you think the service of Chinese banquet is much simpler than that of a western one? Why?
Answer: No, I don t think the service of Chinese banquet is simpler. The Chinese are used to taking dinning as part of their culture, and while serving a Chinese banquet, we have to follow certain procedures. Although the working procedures of Chinese banquets are quite the same as those of Western ones, working staff should also pay attention to the Chinese dining etiquettes and provide proper services. Sometimes, the job is really tough. For example, when receiving a wedding banquet, we have to serve hundreds of guests at the same time. It really is not an easy job.
9. If a guest is having his last dish, but he finds it different from what he has ordered. What would you say?
Answer: I m sorry to hear that. This is quite unusual. I will look into the matter at once. Would you like to have a new one or change to another dish?
10. What is more important for banquet service, skills or attitude? State your reasons.
Answer: Both of them are important. One cannot do a job without professional skills; on the other hand, the guest won t be satisfied if you treat him/her badly. Sometimes, I think, good attitude can make up the lack of skills, as I believe, if we show consideration and concerns, the guest may be moved. The most satisfactory one is that we can serve our guest professionally with good attitude.
11. If the guest complains about waiting for a long time, what would you do?
Answer: First I would listen to his complaints with concerns patiently. And then I would say Sorry to have kept you waiting . Afterwards I would give him a solution by saying I ll check it right away. / I m sorry, sir. We are short of help today. Would you like to have a drink first?
12. If you were arranged to be a banquet manager, what kind of working staff would you prefer to employ?
Answer: If I were a manager, I would prefer employees who are helpful, cooperative, enthusiastic, patient and quick to learn. Meanwhile, they should have self-control, the ability to work under pressure and loyalty. If possible, I think, well-trained employees with over-all professional skills are favorable too.
13. What are the proper procedures for handling complaints?
Answer: The proper procedures for handling complaints are: 1) listen to the guest carefully, 2) apologize, 3) give explanations, 4) offer help, 5) take action, and 6) give feedback.
14. What do you think of the sentence The guest is the God ?
Answer: In my opinion , when we provide service for the guest, we should stand in his shoes. Try all our best to make the guest satisfied. When handling misunderstandings and complaints, we d better make good use of professional skills to respect our guest, save their face and make them stay in comfort. If the guest s requests are not reasonable, we should explain patiently, and offer apology and concerns to them.
15. If your hotel wants to promote wedding banquet this month, what measures will you take?
Answer: Advertisement is a good way to sell products, so I think we can put advertisements on TV, magazines, newspapers and the Internet. We can also provide some special services to attract customers, such as toastmaster service, wedding cakes, special floral decorations, and so on. If the hotel regulations permit, we can also provide the new couple with a honeymoon suite in the hotel for one night.
16. While you are on duty, what would you do if the guest invites you to a drink?
Answer: It might be against hotel regulations to go out for a drink when I am working. So, I would first tell the guest that I am working, and I am not available for the invitation. And at the same time, I would thank the guest all the same.
17. If a guest got drunk during a wedding banquet and he broke a wine glass. What will you do?
Answer: Firstly, I would persuade the guest to stop drinking alcoholics, and ask him if I can serve him a cup of tea. Then, I will inform the host of the banquet of the incident and ask him to add the damage to his total bill. If the host refuses to do so, or it s difficult for me to handle the problem, I will ask the manager for help.
18. How do you deal with tips given by guests?
Answer: I think tips mean that the guest is satisfied with my job and service. And I know it is quite common in Western countries to accept tips from a guest. Therefore, I won t refuse tips, because it will make the guest embarrassed. But before accepting tips, I should confirm the payment of service with my guest, in case of any misunderstanding or miscalculations.
19. Will a complaining guest come to your hotel again? Why?
Answer: I think so. In a sense, complaint is inevitable. The more important is the staff s attitude and ability of dealing with the complaint. In the settlement, I listen patiently and politely. I am eager to offer my kind help to the guest and settle the complaint in his satisfaction, impressing him with my consideration and concerns. I believe he will probably come back.
20. What do you think of the communication between the kitchen staff and the waiters/waitresses?
Answer: It is quite important and necessary to build good communication between the kitchen staff and the waiters/waitresses. Usually, waiters/waitresses are required to recommend dishes to guests, therefore, they should be familiar with the ingredients and flavors of the dishes. They can get the information from the kitchen staff. Meanwhile, kitchen staff may consult with waiters/waitresses to get the information about guests preference of dishes and flavors. Good communication between the kitchen staff and waiters/waitress will contribute a lot to the smooth operation of the restaurant. And it can also avoid complaints and criticisms from guests.
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