Do’s and don'ts of a waiter

WAITER:WAITING STAFF, WAIT STAFF ARE

THOSE WHO WORK AT ARESTAURANT OR BAR ATTENDIND CUSTOMER’S SUPPLYING THEM WITH FOOD AND DRINK AS REQUESTED PROMPTLY AND PLEASANTLY.

THE WAITER IS POPULARY KNOWN AS STEWARD OR COMMISDE-RANG

DO’S AND DONT’S OF A WAITERATTEND TO GUEST AS SOON AS

THEY ENTER IN TO THE RESTAURENT.

ASSIST GUEST TO REMOVE WARM,HEAVY COATS AND HELP TO PUT THEM WHEREVER THEY LEAVE.

WISH THE GUEST AS THE TIME OF THE DAY AND WELLCOME TO OUR RESTAURANT

BE POLITE TO THE GUEST.

HELP TO SEAT LADIES FIRST.PROVIDE EXTRA CASHIONS OR SPECIAL

CHAIRS FOR CHILDREN. WHEN SPEAKING TO A GUEST DO NOT

INTERUPT HIM/HER IF HE /SHE IS SPEAKING TO ANOTHER GUEST.

DO NOT OVER HEAR THE CONVERSATION.AVOID MANNERISM SUCH AS TOUCHING

HAIR,NOSE ETS……..STAND ELECT ALL THE TIMES.A GENTLE

LOW AT TIME OF SERVICE’S IS PREMISSIBLEBE ATTENTIVE TO GUEST CALLS.TALKS

SOFTLY

STRIKE A MATCH ENABLE A GUEST TO LIGHT HIS /HER CIGRATTE

AVOID ARGUING WITH SERVICE STAF AND GUEST

AVOID ARGUING SOLITING FOR TIPS.AVOID FROM CHEWING GUMS OR BETTLE

NUTS.PRESENT THE CHECK TO THE HOST

DIRECTLY IN ORDER TO AVOID EMBARASING HIM/HER….

WWW.INDIANCHEFRECIPE.COM

WAITER SHOULD BE ALWAYS……LIKETHE HOTEL AND THE

RESTAURENT BUSINESS IS AN ADMIXTURE OF

SHOWMANSHIP,DIPLOMACY AND

“SOCIALBILITY” ALWAYS FRONT LINE.REQUIRE

AN ABLITY TO COMMUNITE

EFFECTIVELY WITH CERTAIN MANNERS AND THE ASSOCIATE WITH

GENTLENESS

WELL GROOMED AND EQUIPPED WITH THE BASIC AIDS OF OPERATIONS SUCH AS BOTH OPENER,LIGHTER,SCRBLING PAD CLICK PEN ETC…

COMPLETE MISE-EN -SENCE AND MISE –EN –PLACE THE RESTAURANT OPENS.

LEARN MENU PREPARACTIONS AND THEIR PRESENTATION.

CLEAN AND POLISH ALLOTED SILVER WARE,CUTLERY,GLASSWARE,AND CHINA WARE ..

LAY TABLE COVER AS STANDATDS SET…

SEVED FOOD AND BEVERAGE’S BY THE STANDAD OF A RESTAURANT…