Advice 1: How to be a good waiter

Every year an increasing number of establishments, increasing the range and quality supplied to these dishes. The owners spare no expense on the design of the room, ordering a custom design and expensive dishes, but the quality of service leaves much to be desired. Today is a good, competent waiter literally worth their weight in gold and will to work in any restaurant.
How to be a good waiter
Instruction
1
The waiter – the authorized representative of the institution. He, his services, give the customer a first glimpse of the work perform all other employees of the restaurant. No kitchen, however good it may be, will not force you to stay a customer if he immediately does not like how he met and started waiting on the waiter.
2
The first thing you pay attention to the customers, neat appearance, neat hair, ironed clean clothes, spotlessly clean hands. Nobody is nice to see how people do not learn to observe the rules of hygiene, and serving food.
3
With your first words, greetings with a smile starts the communication with the client, you must be courteous, must know the techniques of service and be able to apply them in practice. To help the client to make a choice, you have to be not only a psychologist, but know the basics of commodity food products and cooking.
4
Two main points define the atmosphere at your table: maintenance procedure and its mood. In order to properly serve the customer, review the appointment of Cutlery, crockery, rules of table setting, serving and placement of the devices, the order of serving dishes. You must know the correspondence between the supplied food and drinks, always to be able to gently advise the client and help him make the right choice, taking into account features of national cuisines.
5
You should also know the subtleties of the maintenance associated with national traditions, to be able to serve guests in the main traditions of serving dishes: French, Russian, English, American. You need to know the basic rules of service – how to serve and remove dishes, pour the drinks and change the instruments to keep plates, Cutlery, glasses, how to keep in order the working area.
6
Drinking atmosphere is largely dependent on you. Try to anticipate the desires of the client, listen carefully to the order, tell him in detail about the quality and composition of meals, be unobtrusive, but attentive, friendly. You will also need endurance and emotional stability, good powers of observation and memory. An additional advantage to a good waiter is knowing one or two foreign languages.

Advice 2: How to be a waiter

There is a perception that being a waiter is very simply that this work does not require special knowledge and training. However, a good waiter should possess many skills, some of which can be called a professional.
How to be a waiter
Instruction
1
The waiter is the face of the institution. The popularity of the cafe or restaurant is not enough only delicious food and a cozy atmosphere. The quality of service for many visitors is one of the most important factors when you visit the restaurant. And immutable rule for the waiter, greeters, attendants and mourners clients is goodwill and friendliness to all visitors.
Don't forget to smile. The waiter should be helpful, but not Intrusive. He also must have the professional tact. To settle down in this profession, you should be able to find approach to different people, to know how to arrange people to him.
2
You must know the rules of serving and the sequence of serving dishes. Also, the waiter should know the menu. There are little secrets in the quality of service – such as the ability to beautifully presented dishes.
3
Many waiters rely on tips. But this should not affect the quality of service. And, even if the client is not left a tip, despite the wonderful job the waiter to change friendliness to coldness does not. Though, because the reason for the lack of tips is that the customer is no small money. And the next time the same visitor can leave a tip.In Russia there is no definite rules about tipping. In some establishments give a hint of what expect to get them. Somewhere is not even accepted. The tip size is also changing. For example, there are elite clubs, where to rent a table for the evening will cost a few thousand. And the size of the tip there also can reach the amount with three zeros. It is a mistake to suppose that the tip always go entirely to the waiter, who was left. Here, again, different institutions have different approach. For example, tips can be distributed equally among all the change, regardless of how much they got from customers.
How to be <strong>waiter</strong>
4
Choosing the profession of a waiter, you need to understand that it is more complicated and difficult than is commonly believed. The waiter spends on his feet for hours, regardless of the mood he must be smiling with customers. However, with the right approach to this work it is possible to earn a decent wage and the pleasure of communicating with people.
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