ADA Guide for Places of Lodging: Serving Guests Who Are Blind or Who Have Low Vision

Restaurants and Lounges

When a guest who is blind or who has low vision is entering, leaving, or maneuvering through a restaurant, you should offer to provide assistance using the techniques described above in the section titled, “Sighted Guide Techniques.”

Seating arrangements. Ask the guest about his or her lighting preferences. Would he or she prefer to be near a window? Would he or she prefer a table with strong lighting? If the guest will be eating from a buffet, would he or she prefer to sit near it? In any case, do not try to “hide” your guests with disabilities by placing them in secluded areas.

Buffets. For buffet service, offer assistance in identifying and serving food on the buffet table. If one of the guest’s hands is occupied by holding a cane or using a service animal, staff may offer assistance in carrying the food to the table.

Menus. Hotels should provide menus in alternate formats including Braille, large print, and audio recording. Additionally, staff should offer to read the menu, including listings and prices. When reading a menu, staff should first read broad categories of items and allow the guest to choose which categories are of interest. Do not rely on sighted companions to provide menu reading assistance, unless your guests indicate that is their preference.

Assistance During the Meal. Staff should ask guests who are blind or who have low vision whether they would like any assistance during the meal. Some guests may ask the wait staff to explain the arrangement of the tableware and describe the placement of food and beverage items as they are being served. One way to assist your guest would be to describe the location of the food or beverage using the face of a clock. For example, “Your meat is at 6 o’clock and your vegetables are at 3 o’clock.” Staff should speak directly to people with disabilities, not to their nondisabled companions, when it their turn to order.

Because some guests who are blind or who have low vision may have difficulty locating their servers, staff should remember to return to the table from time to time, announce their presence, and ask whether the guests need anything else. Staff should also offer to assist guests who are blind or who hve low vision in locating restrooms.

Paying the Bill. With regard to reviewing the bill, handling currency and credit cards, and signing sales slips, restaurant staff should follow the same procedures discussed above in the section entitled “Check-In and Check-Out Procedures.”