1. All arriving guests will be greeted immediately and seated after
ascertaining the preference of table. If tables are not available, the guest will be informed of the estimated seating time. 2. All regular guests and long staying guests will be recognized and their preferences automatically accommodated. 3. All guests will be oriented with the Food and Beverage offerings of the restaurant immediately on being seated. 4. Water will be offered to all guests immediately on being seated (except for breakfast service where tea/coffee will be offered first). 5. Beverage orders will be served within 05 minutes of the guest placing the order. 6. All restaurant staff will be courteous and competent in their knowledge of the food, beverages, and cooking times of all items being served. 7. Cleanliness will be maintained at all times. The guest will be provided with a hygienic meal in a hygienic environment. 8. All bills will be presented to the guest within 02 minutes of being requested.
9. The RSTS card will be presented to the guest using standard
talk lines. The card may be presented with the bill or presented while the bill is being printed. 10. All guests will be thanked upon departure and bid a fond farewell as per our standard talk lines.
IN ROOM DINING
1. Each guest order will be served with a personalized experience,
performed in a timely and complete manner.
2. Order taking will be done professionally, courteously and
warmly. 'Order taking staff will be knowledgeable and will be able to make recommendations as per guest preferences.
3. All guests will be informed of the delivery time of the order.
The time will be honored within a 05 minute window.
4. The steward must always enquire time of clearance after
serving the meal and ascertain if there are any additional requests.
5. Floor clearance of trays and trolleys will be carried out every 60
minutes. This will ensure that the guest corridor remains free of obstruction and no trays are left in guest rooms.
6.
Here are the foods orders are processed for the main kitchen
and sent to the rooms by a common team of waiters.