Know theMenuWellUseCustomer’sNameFollowDressCodeKeepNoiseLevelsDownRespectPersonalSpaceBe ontimeAddressErrorsQuicklyRespondPromptlytoRequestsBe Attentivebut NotOverbearingRespectDietaryRestrictionsThankCustomersfor TheirPatienceHandleComplaintsCalmlySmile atCustomersStayPositiveOfferRecommendationsMaintain aProfessionalAttitudeListenActivelyUseProfessionalLanguageCheckBack forAdditionalNeedsKeepWork AreaCleanBe Polite inAllInteractionsGreet witha FriendlyToneAvoidInterruptingCustomersUseProperTableMannersKnow theMenuWellUseCustomer’sNameFollowDressCodeKeepNoiseLevelsDownRespectPersonalSpaceBe ontimeAddressErrorsQuicklyRespondPromptlytoRequestsBe Attentivebut NotOverbearingRespectDietaryRestrictionsThankCustomersfor TheirPatienceHandleComplaintsCalmlySmile atCustomersStayPositiveOfferRecommendationsMaintain aProfessionalAttitudeListenActivelyUseProfessionalLanguageCheckBack forAdditionalNeedsKeepWork AreaCleanBe Polite inAllInteractionsGreet witha FriendlyToneAvoidInterruptingCustomersUseProperTableManners

Etiquette Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Know the Menu Well
  2. Use Customer’s Name
  3. Follow Dress Code
  4. Keep Noise Levels Down
  5. Respect Personal Space
  6. Be on time
  7. Address Errors Quickly
  8. Respond Promptly to Requests
  9. Be Attentive but Not Overbearing
  10. Respect Dietary Restrictions
  11. Thank Customers for Their Patience
  12. Handle Complaints Calmly
  13. Smile at Customers
  14. Stay Positive
  15. Offer Recommendations
  16. Maintain a Professional Attitude
  17. Listen Actively
  18. Use Professional Language
  19. Check Back for Additional Needs
  20. Keep Work Area Clean
  21. Be Polite in All Interactions
  22. Greet with a Friendly Tone
  23. Avoid Interrupting Customers
  24. Use Proper Table Manners