It’s no secret that we live in a hurried, transactional world, and what was once a chance to unwind and unplug, like a dining reservation or dinner party, now often finds us distracted or only half present.
That’s why greetings hold more weight than ever before. A gracious welcome can snap a guest out of their daily bubble and invite them fully into your world of hosting, whether at home or in a restaurant.
“Hospitality begins at the door: welcome guests and let them leave feeling cared for and remembered,” says Antoine Ceyrat, director of restaurants at Josiah Citrin Restaurants. “In many places today, service has become functional rather than intentional; bringing hospitality back to the forefront reminds us that what guests are really seeking is not just food or drink, but human connection, warmth, and care.”
Whether you’re hosting a book club, a holiday soiree, or welcoming guests into your restaurant, below are six greeting styles that industry professionals believe deserve a renaissance in hospitality.
Open the Door
Whether you’re greeting guests at a restaurant or welcoming them into your home, opening the door and holding it for every guest is an old-school touch that creates an immediate sense of connection. It also offers an opportunity to end the reservation or get-together on a personal note, since it bookends the tone of the evening. “You going out of your way to make that small gesture could be the cherry on top of an amazing evening, or a last opportunity to recover a guest that didn't want to say anything during their meal,” says Adolfo Garcia, general manager at Mother Wolf LA.
Say “Welcome”
This is perhaps the easiest way to make a guest feel at home and convey excitement at their arrival, yet it’s often overlooked when people are rushed through the door. “Many years ago, a mentor encouraged me to greet guests first with a heartfelt ‘welcome!’ It felt so awkward and frank that I could barely bring myself to say the word,” shares Lisa Witkowski, general manager and wine director of Firstborn in Los Angeles. After burying the direct phrase inside a longer sentence to make it feel less “blunt,” Witkowski realized that was exactly the point. “In modern society, we have a great tendency to dull the potency of our hospitality, softening it into something formulaic or distant,” explains Witkowski. “A sincere ‘welcome,’ said plainly and without apology, reminds both you and your guest that their presence is something to be recognized and celebrated.”
A Kiss on Both Cheeks
There’s a reason many other cultures still greet friends and new acquaintances this way. “It is intimate, warm and instantly breaks down any stiffness,” says Marine Giron-Galy, partner of Riviera Dining Group. While this might not be the most practical approach in a restaurant setting, Giron-Galy believes kissing on both cheeks, à la française of course, is a greeting that deserves a comeback.
Pull Out Their Chair
“Pulling out someone’s chair is an old-school gesture that still feels special, a small act of care that never goes unnoticed,” says Aleks Petrovski, head of operations at Marlow East in NYC. “When you make people feel like they’re exactly where they’re meant to be, that’s when the magic happens. Whether it’s in a restaurant or at home, the warmest welcome always comes from genuine attention and kindness.”
A Gift to Go
Remember as a child when we gave goodie bags to friends who took the time to come celebrate us? As we grow up, this gesture often disappears, but Adam Waddell, wine director of Eleven Madison Park, remains a firm believer in this kind of old-fashioned hospitality, in the best sense. “These tokens don’t need to be elaborate; they just need to be thoughtful,” says Waddell. “Maybe it’s a small sweet treat for the road, a handwritten thank-you note, or a personalized gesture that reflects the evening. They remind your guests that their presence mattered, that their time with you was appreciated.”
Follow Up
Since the pandemic, Patrick Lemon, director of operations for High Street Hospitality Group, feels guest interactions at the front door have become increasingly transactional. “The guest comes in, the reservation is acknowledged, the guest is taken to the table, they dine, and leave,” says Lemon. That’s why he likes to call guests the day after they dine to thank them again, something that carries even more weight when applied to friends and family you host at home. “A follow-up call, even a voicemail, is such a wonderful touch that goes a long way,” says Lemon.
