Grooming
Do’s
- § Be well groomed
- § Do have pleasant body odour
- § Always wear clean, washed , starched , and ironed uniform
- § Do have a good breath.
- § Do wear polished shoes.
Don’ts
- Ø Don’t Have unpleasant foot smell.
- Ø Don’t Have dirty hands and fingernails.
- Ø Don’t wear spotted or greasy cloths.
Mise-en-Place
Do’s
- Ø Do have a very keen eye contact on the restaurant set-up.
- Ø Do always have a check for cleanliness and sanitation of cutlery and crockery.
- Ø Be punctual at all times .
- Ø Be attentive while laying the covers.
- Ø Always use clean , wiped, and sanitized cutlery and crockery.
- Ø Always use clean, washed, starched, and ironed linen.
- Ø Always maintain par-stock levels in sideboard.
Don’ts
- Ø Don’t shirk allotted responsibilities.
- Ø Don’t handle cutlery with bare hands
- Ø Don’t neglect the cleanliness and hygiene aspect of the restaurants.
Receiving a Guest
Do’s
- Ø Do receive the guest with the gentle smile .
- Ø Do welcome the guests by using their name in case of known and regular guests.
- Ø Do greet the guest according to the time of the day.
- Ø In case of the guests with reservations , escort them to the right table and cross-check with the reservation forms.
- Ø Do pay undivided attention to the guest.
- Ø Do speak politely with the guest.
Don’ts
- Ø Don’t munch anything while receiving a guest.
- Ø Don’t misguide the guest with reservation by providing wrong information.
- Ø Don’t leave the guest in the middle while you are in a process of escorting them to the table.
- Ø Don’t be bad tempered or inactive
During Service
Do’s
- Unfold the napkins and place it on the guest laps
- Smile while you are serving
- Always ask the guest politely for any other extra requirements.
- Be aware of all the items of the given menu.
- Be always attentive during service.
- Answer promptly of the guest needs.
- Ensure that your cutlery and crockery is matching to specific course or item you are serving.
- All the accompaniments and sauces required should be served for the particular course without the customer having to ask for it.
- Start the service with the guest of honour/eldest woman/woman and then to the othes.
- Do serve the food in proper sequence of menu with appropriate cutlery.
- Do repeat the orders to the guest for cross-checking, for what they have ordered
Don’ts
- Don’t argue with the guests in any case.
- Don’t ignore the guests by talking among yourselves.
- Don’t pay more attention to the guest conversation during service.
- Don’t make misleading statement to the guests regarding the quality of food, or the time it takes to prepare a dish.
- Don’t serve food or beverages in a plate or a glass that is not dry or clean.
- Don’t use a dirty napkins or waiter’s cloth. If any piece of equipment falls on the floor, replace it immediately from the side station.
- Don’t make a guest wait for the food.
- Don’t indulge in preferential treatment of customers.
- Don’t place the incorrect cutlery and glassware to the guests.
- Don’t handle the cutlery and crockery with bare hands.
- Don’t fill the glasses upto the brim, as it cause inconvenience to the guests.
- Don’t chew gum while in service.
After Serving
Dos
- Present the bill to the guests with a gentle smile.
- Request the guest politely for further help if necessary.
- Maintain the same interest in the guest till he/she leave the restaurant.
- Escort the guest till the door with a pleasant smile .
- Thank the guest for visiting and wish him/her a good day
Don’ts
- Don’t make the guest hurry to get stations clear so that you can leave early.
- Don’t cadge for tips, count tips or jingle coins in pockets.
- Don’t add wrong bills into the customer’s bills .
- Don’t hesitate to change the tablecloths, if required to be changed.
- Don’t add up bills wrongly .
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