How to be a Better Restaurant Host, Waiter, or Owner

Sep 10

So you’re a host, a server, or a restaurant owner, and a blind patron walks in. Suddenly your brain freezes: Do I help? How do I help? What if I say the wrong thing?

Relax. Blind folks go out to eat all the time, and 99% of the time we just want the same thing everyone else wants: good food, good service, and not to feel like we’ve crash-landed on Mars. Here’s your ultimate cheat sheet for nailing the basics—organized, bulleted, and (hopefully) fun to read.

For the Host

Service Animals

Service animals are legally allowed—no exceptions. If a guest walks in with a guide dog, they belong in your restaurant just as much as anyone else.
There’s no such thing as an official ID card. Real service animals don’t need certificates or laminated paperwork.
Service dogs don’t need identifying vests. A harness is the usual indicator of a guide dog. No need to check their outfit of the day.
Blind people don’t “look” a certain way. Vision loss varies widely. Don’t assume someone’s service dog isn’t legitimate based on appearances.
Don’t exile diners with service dogs outside. Service animals are trained to stay calm and tucked away under the table—sometimes better behaved than the humans around them.

Menus

Know what you’ve got. If your restaurant has large-print, braille, or digital menus, be ready to offer them without a scramble.
Ask which format works best. Not every blind person reads braille, and some may prefer print or digital options. It’s always best to ask.
Still bring a regular menu. Many guests use apps or phone tools to scan menus, so the standard version is still useful.

Introducing Yourself & Guiding

Verbalize your presence. A simple: “Hello, welcome to The Bluebird. My name is Sam, and I’ll be your host tonight” helps avoid that awkward “someone is here, but who?” moment.
Ask how to help. “What’s the best way I can guide you to the table?” shows respect and gives the diner control.
The elbow method. If guidance is wanted, offer your arm. The guest will take it just above the elbow while walking slightly behind. You lead the way—steady and confident.
Describe the path. Narration makes orientation easier: “We’re passing the bar on the right, and now turning left toward your table.”
Point out obstacles. “Step coming up” or “Tall plant on the left.”
Hands off. Don’t grab or drag their arm, cane, or dog. Offering is always better than surprising.

Seating & Orientation

Verbalize the seating. “There’s a chair to your right.” Much more helpful than a vague gesture.
Guide to the chair if needed. Gently placing a hand on the back of the chair helps them seat themselves comfortably.
Orient them to the place setting. “Water glass is in front, silverware is on your right.” Quick cues make a big difference.
Mention extras. Point out bread baskets or centerpieces. It helps avoid the classic “oops, my hand is in the hummus” moment (and yes, I’ve done this).

For the Waiter

Introducing Yourself

Start verbally. “Hi, I’m Jordan, I’ll be your server tonight.” Nice and clear.
Speak directly to the blind guest. Ask them what they’d like, not their friend, and not the dog.
Don’t avoid everyday words. Words like “see” or “look” are part of natural conversation. Saying “Do you see what I mean?” is perfectly fine.

Taking Orders

Offer menu help. “Would you like me to read through any of the menu?” Some guests will say yes, others may use their phones. Always let them decide.
- Pro Tip: IF you’d like to become an expert on reading menus to the visually-impaired check out our post: How to Read the Menu Like a Pro
Read specials out loud. If there are any specials posted on a chalkboard, read them aloud.
Be descriptive. Instead of just “the chicken,” say: “Seared chicken breast with mushroom-wine sauce, served with roasted potatoes and asparagus.” It’s more helpful and more appetizing.

Serving Food & Drinks

Announce items. “Placing your drink on the right side of your plate.” No silent food drops, please!
Mention straws. Surprise straws can be a hazard. A simple: “By the way, there’s a straw in your water” keeps the accidental eye-poking to a minimum.
Use the clock method. Describe the location of items using the clock.“Salmon at 12, potatoes at 3, broccoli at 9.” Easy way to orient a plate, dinnerware on the table, or directions to the bathroom.

During the Meal

Announce your return. “Hi, it’s Alex checking in—how’s everything tasting?” makes things clear and comfortable.
Say when you’re clearing plates. “I’ll clear this plate for you now.” Nobody likes surprise disappearing food.
Narrate refills. “I’m topping up your water.” Avoids confusion and spills.

The Bill

Place it clearly. “Here’s your check, right in front of you.” Direct and simple.
Don’t just hand it to the sighted person at the table. The blind diner might be the one footing the bill… even if we don’t always want to. 😉

Directing to the Bathroom

Skip pointing. “Over there” is a visual way to give directions, which can be tricky.
Give clear verbal directions. “Straight ahead, second door on the right.”
Offer guidance if wanted. Sometimes a quick walk over is the easiest.
Describe the layout if asked. “Stalls to the left, sinks straight ahead, dryer on the right.” This makes navigation much easier.

For the Restaurant Owner

Accessibility Basics

Make your website screen-reader friendly. Menus should be real text, not scanned images. That way everyone can access them. It’s also better for your SEO!
Keep menus up-to-date online. Guests rely on digital menus to plan ahead.

Extra Credit

Invest in braille menus. They’re durable, reusable, and show real thoughtfulness.
Provide large-print menus. They’re easy to produce and useful for anyone with low vision.

Staff Training

Teach service animal policies. All staff should know the basics: service dogs are allowed, full stop.
Practice guiding techniques. A short training on the elbow method and describing paths goes a long way.
Normalize direct conversation. Train staff to address blind guests themselves, not companions.

Final Bite

👉 Next time you’re on shift, try one of these tips. And if you’re an owner, share this with your team. Being that place that gets it right? That’s good for business, am I right?

Vorden Initiative .