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Provides personalized service by greeting passengers by name and learning personal preference,
as drink, sport…
Display positive service and teamwork by communicating courteously with passengers and
employees.
Keeps the Bar Manager promptly and fully informed of all problems or unusual matters of
significance coming to his/her attention so prompt corrective action can be taken.
Performs all duties and responsibilities in a timely and efficient manner in accordance with
established company policies to achieve the overall objectives of this position.
At all times projects a favorable image of the Company to promote its aims and objectives and
foster and enhance public recognition and acceptance of all its areas and endeavor
You must have confidence, stand up straight, speak slowly, with a clear voice, get the people
attention, and try not to interrupt; always excuse yourself when approaching.
Greeting;
Example: Good morning Sir, I am …….from Croatia, I am you’re Bar waitress and I’m gonna take
care of your drinks, have fun!
TIP 1: You may use this introduction at dinning room, in casino and bars be short, formal and polite.
Do not smoke, do not drink and do not eat in the part where the Garnish and drinks are prepared.
Be aware of how to use the three bucket system, this facilitates the general clean.
The use of gloves, when requested, only if it has contact with the garnish that is ready to be served.
Sales techniques
To up your sales, the most important thing is have knowledge of all bar menu. Sell by suggesting,
suggest premium brands, bucket of beer.
Is very important to read your guest, the situation, like dinner time, what kind of drink is
recommended to take before? Example: Bloody Mary, as when the guest is about to have dinner,
they prefer to have cold drinks. And after dinner? Digestive drinks such as liquors, are more
appropriate.
3- Do not assume. If the guests do not want a drink at the moment, you can always check back
later. Americans are used to wait for the waiter come to them and take the order, is not common
for them to call the waiter, and don’t wait until their call!
4- Be attentive. Make you guest feel special; give them your full attention, and always smile.
5- Remove empty glasses and cans. This is a good opportunity for suggesting a refill or repeat order
Taking orders:
Take the order and be sure of that, if you have any doubt repeat all the order before proceed to
the bar counter
Serve the drink to guest from right side, ladies first, if there is a child he must be first.
TIP 2: you must always keep the tables clean; taking away the dirty glasses, clean up spills, and
change the ashtray if dirty.
Even if there are no one at your station you must always keep your tables clean, with an open
menu, guest will always look for a clean and comfortable place to take a seat.
TIP 3: To change the ashtray, take a clean one and put on top of the dirty one, leave the dirty one
on your tray and replace with the clean one.
If you change the ashtray without anything on top, the ash can go to the drink and even to the
passenger.
You should take the order in a logical way, as when you come back to the table and deliver you
may not ask “who ordered coke?”
Impression: observe facial characteristics; study the size of the person; listen to their voice.
Repetition: repeat name immediately, use the name several times in conversation.
Association: Mr. Barr = bartender, Mr. Baldwin = Very little hair, mach them with someone you know.
Calling your guest by their names they will be more confident to always order with you, is very
important to memorize: their names, card number and drinks, you will make their life easy instead of
all the time say what they want, name and card number, specially on Casinos, and pool.
At the pool they are usually dressed with bikinis and without any pocket so every order they need to
look for their bag, open up and this takes your time and theirs.
At the casino they are very focused on the game and you can not distract them, so can take the
order, like: Mr. Baldwin, may I take your Jim Bean on the rocks now? I have your card and I will be
right back. Good Luck!
Table service is a form of service in restaurants, pubs, and bars where food or drinks are served to
the customer's table. This is compared with counter service where service is provided at the
counter.
Table service is the norm in most restaurants, while for some fast food restaurants counter service is
the common form. For pubs and bars, table service is the norm in the United States whereas
counter service is the norm in the United Kingdom.
With table service, the customer generally pays just before leaving rather on the delivery of the
food or drink.
Guests are not interruptions of our work. They are the purpose of it.
Guests are doing us a favor; we are not doing them a favor by serving them.
Guests are not cold statistic. They are human beings with feelings and emotions like our own.
A guest is NOT someone to argue or match wits with. The guest may not always be right, but the
guest is always the guest.
Guests are people who bring us their needs. It is our job to fulfill those needs.
Guests are deserving of the most courteous and attentive treatment we can give them.
Guests are life-blood of this and every other business. If there were no guests, there would be no
business.