basis waiters ettiquette

7/25/2019 Basis Waiters Ettiquette

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BASIC ETIQUETTE FOR F & BBASIC ETIQUETTE FOR F & BSEVICE STAFFSEVICE STAFF


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Attend to guests when they enter the restaurant.

Greet guests according to time.

Preferably address them by their name.

Be polite to the guest.

Help to seat ladies.

Never interrupt when the guest is speaking toanother guest.

Avoid meanness such touching hair or nosemiring etc.


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Remember to regular guest special dish giving him friendly atmosphere.

Be attentive to guest calls.


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GROOMINGGROOMING

STANDARDSTANDARD


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CLEANLINESS OF THE BODY

"ake a bath regularly especially before reporting for duty.

Apply deodorant or body talcum # Recommend R$%&NAdeo.

Avoid using too much perfume."eeth should be clean and breathe odor free.POSTURE Always hold the body erect' with head straight and

shoulders erect.(o not run or lean on pillars' chairs' tables' walls or

service station )tand at assigned station in an attentive and receptive

manner(o not slouch. Always maintain an upright posture.


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UNIFORMS*ear only clean' well pressed uniforms that are free of

stains."he uniform should be well +tting. Always wear nametags on duty. $,change uniform as per the policy.

JEWELLERY

Avoid wearing e,cessive -ewellery while on duty. &nly one ring of conservative design is permitted. No ear studs for male. No bracelets. Pendant or medal in chain worn on the neck must not

be visible outside.*atch should be conservative in design and the bandmay be silver' gold' or leather. Permitted colors of theleather band are black' brown' or tan. N& swatches.


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HAIR

MALE :

eep hair short' neat and well combed and free fromdandru/.

Hair length must be at least one inch away from shirtcollar.

)hampoo hair fre0uently and do not overuse hair cream'spray' gel' mousse.

Hair must be kept o/ the face at all times especiallywhen leaning forward.

Beards are not permitted unless with the consent fromthe personnel 1nit due to the religious reasons.

2oustache if kept' must be neat and well trimmed. "hemoustache should not be falling below the lip line.

)ide burns should not be shorter than the top of the earand N& longer than the bottom of the ear lobe.

3lean shaven before the duty. *hile on duty do N&" comb or brush your hair


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SKIN

eep it clean always' wash often' drinkplenty of water and obtain ade0uate sleep

and e,ercise. 4f it is too dry apply moisturi5er.

HANDS AND NAILS

*ash hands every time after using the toilet'washroom and smoking.

eep +nger nails short and clean at all times.2ake sure the cuticles are clean always.

(o not wear any nail polish.

(o not bite nails instead use a nail cutter.


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TEETHBrush teeth after all meals and rinse the mouth

constantly.

4f wearing dentures' remember to have them onwhile on duty FEET eep your feet trimmed and toe nails trimmed.

6oot powder is recommended if the feet smell. 6or e,treme cases consult physician. FOOTWEAR*ear the footwear approved by the shop. )hoes

should be of correct si5e and well polished.Always make sure that the shoes are not frayed at

the edges.


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BRIEFINGBRIEFING


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2eeting of the restaurant sta/ prior to the openingof the restaurant print to be remembered by the

modules are 7"hrough knowledge of the 6ood Beverage items

available in the menu even the non availableones.

nowledge of the devoir soup main dish in orderto push it to the guest.

Be e0uipped with clean with the service .

Rest manager should check weather the waiter hassatis+ed the above points.


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SANITATION & HYGINESANITATION & HYGINE


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8 Remove soiled dishes and leftover food from the

table immediately.8 3rumbing should be done regularly before laying

the new cover.

8 eep side9station' table and other surroundingsclean and meticulous.

8 eep all souse bottles clean with the mouth wiped.

8 3lean cutlery in fresh water and wipe dry thisbefore use.

8 *ipe glasses with a clean waiter9cloth always

hold the glasses from the bottom.8 Bar mirror plate glasses should be free from

stains.


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ALLOCATION OF DUTIESALLOCATION OF DUTIES

Duty

Allocation


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8(uties must be rotated to prevent monotony.

8(i/erent stations must be assigned to the sta/ on arotation basis.

8$ach station must have a uniform number of sta/members7

Assistant WaitersWaiters!

an" Resta#rant S#$er%isrs'

8"he person assigned to the bar must have a goode,perience and knowledge of beverages.


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ATTENDENCEATTENDENCE


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8Any person who reports late should be marked lateand the records must be send to the Personnel

(epartment for necessary action like deduction fromsalary.

81se a pen and ensure that there is no over9writing toavoid malpractices' any changes made should becounter9signed.

8"he register should be carefully handled as it is usedfor a full year and should be kept in a safe place.

8"he Restaurant 2anager should be made aware oflate9comers and absentees to take necessary action.

8Prolonged absenteeism and periodic late9comingshould be dealt with severely.

8)ta/ should be made to reali5e that coming to their-ob on time is of great importance


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RULES FOR LAYING ARULES FOR LAYING A

COVER!COVER! SIDEBOARD & MISE(EN(SIDEBOARD & MISE(EN()LACE)LACE


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$ach cover re0uires :;< , =>?? of space $ach cover should be well balanced

All cutlery and other table appointments shouldbe placed at least @< away from the edge of thetable.

All knives and spoons should be placed towardsthe right all forks on the left.

*ater tumbler should be at the tip of the largeknife


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)ideboard should be stacked properly withcutlery crockerys' water tumbler' napkins'condiments sets' salvers and continental forks.

Along with the 6 B menu card the &"?s. aC in mise9in9place every cutlery crockery

should wash at stage properly in side board .

bC glasses to staked in the glass racks.


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COST REDUCING METHODCOST REDUCING METHOD


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&ne way of increasing pro+tability.

)top wastage3heck upon the no of portions si5e of portions'

return e,tra portion to the kitchen.

Handle service e0uipment with care.

)witch o/ e0uipment like hot case' chilling

machines' tablelamps' display cabinet lights ' gasburner when the restaurant closes .

(o not misuse linen by using them as dustingcloth instead use waiter?s dusters for cleaningpurposes.

6ood spoilage should be avoided' it could spoilthe carpet plus waste that portion of food.


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Never forget to make checks for whatever isserved.

)end back Dower to housekeeping or store in a coolplace so as to refresh them.

)end timely maintained order.

Be hank eyed for sta/ pilfering food.


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RECEVING! GREETING OF GUESTRECEVING! GREETING OF GUEST


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Always greet the guest when heEshe enter therestaurant with smile and eye contact

Ask him for the number of cover he would want to

book the table for.Ask him weather he?s any reservations.

accordingly escort the guest toward the table helphim take a seat.


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HOLDING SERVICE S)OON & FOR*HOLDING SERVICE S)OON & FOR*


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"he +rst +nger gives initial leverage and whenremoved from between fork and spoon enable the twoto close non food to hold +rmly.

"he fork in invested to hold removed food item likepotatoes tomatoes etc.

"he fork and spoon are kept facing upward along sideeach other to form a broader base to scoop rice' +sh+llets and sweet dishes.


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CARRING A TRAYCARRING A TRAY


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Feft hand by the side by the right hand pull out the

nearest tip of tray so that the tray is half out over theedge of the table.

"he left hand palm should be facing upward undertray and let palm make contact with bottom of tray

so that it reaches center of the tray pull tray by theright to enable the left hand to reach the bottomcenter of tray. "he table still supports the mainweight of the tray.

"ake the weight of the tray and lift it slightly aboveleft shoulder ad-ust tray to balance properly on leftpalm. eep holding right tip of tray to centerbalances' by the left palm.


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$nsure the left palm ade0uately support tray.

Fook a head to proceed walking.


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CLEARING SOILED )LATESCLEARING SOILED )LATES


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Fift soiled plates from right of guest.

"ransfer soiled plate from right hand to left hand.placing +rst' second and third +nger under the plateand the thumb on near edge of plate to balance. "hefourth +nger protrudes outside the top of plate toreceive other plates.

Place used fork' prongs upward and the knife put atright angles under the bridge of the fork.

Receive second soiled plate and balance on threepoints formed by thumb' forth +nger and base ofhand.

1se knife and fork of second plate to drop any leftover food into +rst plate. "hen transfer the knife andfork to the +rst plate placing them along with originalknife and fork.


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)RESENTING MENUBAR CARD)RESENTING MENUBAR CARD


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Hand menu to each Guest' ladies +rst' then

gentlemen' then +nally the host. &/er wine list to host alone ' with menu' saying

you might wish to see the wine list sir


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CLEANING A GLASSCLEANING A GLASS


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*hen removing glassware from tables always beingby ensuring that the salver or tray is placed on thepalm of the hand.

4t must be covered with a clean waiter?s cloth' this

helps you to rotate the tray while. 6irst dirty glasses always positioned closest to the

holding hand and working out towards the rim of thesalver or tray.


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O)ENING A WINE BOTTLEO)ENING A WINE BOTTLE


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Hold the wine bottle +rmly by shoulder of bottle. "hebottle should have base towards you and neck facingaway at ; degree from you.

Pierce cork with tip of cork screw and twist the lattergently in a clockwise direction till the screw is fully in.

)ee that the cork is not splitting' and that the bottle isnot shaken to disturb any sediments at the side orbase of bottle.

(raw cork out gently by twisting the cork to and fro.


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ATTITUDESATTITUDES

Attitude is a little thing that makes a big

difference.Winston Churchill
http://www.brainyquote.com/quotes/authors/w/winston_churchill.htmlhttp://www.brainyquote.com/quotes/authors/w/winston_churchill.html


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WILLINGNESS TO SERVEWILLINGNESS TO SERVE


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"he waiter should be briefed about the tip system andshown how a good service can fetch greater tips. At

this stage emphasi5e the point that a guest lavish tipsonly when he is pleased with the service and theservice can only be good when the waiter is willing toplease.

A waiter?s -ob is appraised on his keenness andwillingness to serve. "his determines his -obadvancement' promotion' increment and otherbene+ts.

A waiter is a representative of the hotel and his

restaurant. He pro-ects its image and is responsible formaintaining its high standards. &n his attitude andaction will depend the image of the hotel.


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CHEERFUL ATTITUDE TOWARDS WOR* &CHEERFUL ATTITUDE TOWARDS WOR* &

)LACE)LACE


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A cheerful attitude is an asset. 4t is infectious as one

cheerful person spreads cheer and goodwill whereverhe goes. As a result the work atmosphere is pleasantand free of tension and overwork.

A cheerful attitude towards colleagues is anadvantage because a waiter would be able to obtain

the ma,imum cooperation and help from them.Iob satisfaction comes from within oneself and

depends on one?s attitude towards one?s work. 4f onehas a cheerful outlook any kin of work can seemworthwhile and interesting.


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CORDIAL RELATION WITH INTERACTIONCORDIAL RELATION WITH INTERACTION


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&ne of the best ways to develop cordial relationsand a team spirit is through group e/ort. Fet thegroup e/ort. Fet the group set the goals. )how how

much easier it becomes to resolve problems wheneveryone puts their heads together. "he phrase1nited we stand' divided we fall


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COURTESYCOURTESY


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4t is the hallmark of a good waiter to be courteous onall occasions not only towards guests but alsotowards his colleagues and other people working inthe same unit.

3ourtesy should be inherent in his nature and a signof his desire to please those with whom he comesinto contact.

"he advantage and necessity of being courteousshould be emphasi5ed as it not only smoothensoperation but also ensures better ties.


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basis waiters ettiquette

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