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…
Managing Nervousness as a Tour Guide
Purpose This SOP gives guides practical methods for managing nervousness before and during a tour. Nervousness does not mean a guide is unprepared or unsuited to the role. It often reflects excitement and a desire to do well. The goal is not to eliminate every nervous feeling. It is to guide effectively even when those…