The Waiter

The Waiter  

Every hotel, irrespective of size or volume of business, two major revenue producing areas- rooms and restaurants (and bars). The latter offer food and beverages for sale. In common hotel terminology the services offered in restaurants and bars are referred to as “food and beverage service”. This manual deals with the training of the food and beverage service personnel. The most important person, around whom food and beverage service 

pivots, is the waiter

Who is a Waiter?

A waiter is one who serves food and beverage in a restaurant or bar. He is also popularly known as a Steward or Commits-DE-Rang. A good waiter should possess qualities like social confidence, good etiquette and manners, effective communication, a pleasing personality, salesmanship, a willingness to serve, and above all, a thorough knowledge of his job.

 Typical Job Description 

1. Attend briefing before a restaurant service 
2.  Mis-en-place
3. Requisition restaurant items for service, e.g. linen, glassware,  Cutlery, flowers, etc. 
4. Clean silverware and glassware   
5.  Prepare each table for service
6.     Receive and seat guests   
7. Take beverage orders and serve
8. Take food orders and serve
9. Serve wine and champagne    
10.    Present a check (or bill) and receive payment
11.  Ensure cost control
12. Salesmanship 
13.  Ensure hygiene and sanitation                                                                                                   This manual attempts to teach a waiter how to do his job well. For this he requires correct knowledge, skills and attitudes. The subsequent lessons elucidate the knowledge, skill and attitudes that a waiter should possess to execute his job.