Communicating Guest Counts and Dietary Needs
Purpose This SOP explains how guides should communicate guest counts, allergies, and dietary restrictions to restaurant partners. Accurate communication helps restaurants prepare the correct number of tastings and reduces avoidable safety concerns. Review Information Before the Tour Before meeting the group, review: Total number of guests Children requiring tastings Guests not participating in alcohol service…
Restaurant Arrival and Check-In Procedures
Purpose This Standard Operating Procedure explains how Carlsbad Food Tours guides should arrive at and check in with restaurant partners. A smooth arrival helps the restaurant prepare the tasting, protects the tour schedule, and demonstrates respect for the staff serving our guests. Before Arriving As the group approaches the restaurant, confirm: The correct restaurant and…
Handling Restaurant Delays and Unexpected Closures | Guide Academy
Difficult Situations • Guide Training Article Guide Academy training illustration Handling Restaurant Delays and Unexpected Closures Restaurant delays and unexpected closures are inconvenient, but they do not have to define the guest experience. A prepared guide can protect the tour’s rhythm, preserve the restaurant relationship, and keep guests confident. The goal is not to…