TLE REVIEWER
LESSON 1:
Duties and Responsibilities of a Waiter
INTRODUCTION:
- Duties and responsibilities of a food and beverage service
attendant/waiter.
- Skills and knowledge required to provide food and beverage
service to customers in different hospitality industry
establishments.
F and B SERVICE ATTENDANT/WAITER
- The FBS Attendant is a competent person who provides
food and beverage services to guests in hotels, motels,
restaurants, clubs, canteens, resorts and luxury liners.
- The FBS attendant/waiter should have the knowledge, skills,
and attitudes required to provide food and beverage services
to customers in different hospitality industry establishments.
BASIC FUNCTION
- Takes and serves food and beverage orders according to
prescribed standards of service.
SPECIFIC DUTIES
1. Looks after the necessary preparations before the start of
operation:
- Wipes/prepares the necessary containers, mis-en-place,
napkins, tray, cutleries, and other supplies.
- Refills salt and pepper shakers and other condiments.
- Checks and re-stocks service station and sees to it that the
par stack is maintained.
- Sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s
specialties as well as out of-stock items and undertakes
suggestive selling; Knows the menu and specialties. Does
suggestive selling for out-of-stock items
3. Takes order and serve food and beverages.
4. Places orders to the kitchen and pick up orders
5. Assists in welcoming and seating guests.
6. Presents food bill to guest, receives payments and remits the
same to the cashier.
7. Attends to guests’ inquiries, requests and complaints.
8. Clear table of soiled dishes, dirt and trash (in the absence of a
busboy).
9. Performs other side duties and assignments given by the
superior.
LESSON 3:
Food and Beverage Service Personnel
INTRODUCTION:
- The organizational structure of the food and beverage
personnel.
- The job titles and responsibilities of the staff.
- The work flow.
JOB DESCRIPTION OF SERVICE PERSONNEL:
 Food and Beverage Service Manager:
- Plans, organizes, directs and controls the delivery of
services in all outlets, guestrooms and banquets and
sees to it that policies and standards are complied with.
 Headwaiter or Outlet Supervisor
- Oversees food and beverage operations in his assigned
outlet, and ensures that services are carried out in
accordance with prescribed standards and policies.
 Captain Waiter
- Oversees the set-up and delivery of services in his/her
assigned station.
 Receptionist
- Welcomes and greets customers at the entrance and
escorts them to their tables.
 FBS Attendant/Waiter
- Takes and serves food and beverage orders according
to prescribed standards of service.
 Busboy
- Dining room helper and runner
 Bartender
- Prepares/mixes alcoholic and non-alcoholic beverages
according to prescribed standards.
 Barboy
- Acts as runner and helper in the bar.
THE WORKFLOW FROM THE DINING ROOM TO KITCHEN
INTRODUCTION:
- As a food and beverage service personnel, you have to follow the
flow of service from dining room to kitchen to ensure the smooth
flow of work and to be able to provide the best service to your
guests.
WORKFLOW:
1. Waiter takes orders from the guests, give order slip to
counter and kitchen.
2. Food ordered by the guests are prepared in the kitchen, by
the chef.
3. Waiter serves the food from the kitchen to the appropriate
service points.
4. Bus boy clears soiled dishes from the dining area.
LESSON 2: Assuming responsibility:
Attributes of a Good Waiter 1. As one grows in maturity one’s responsibility increases. To
be able to assume responsibility is a sign of maturity itself.
INTRODUCTION: 2. One has responsibility towards ones employer, the guests
- A good FBS attendant/waiter needs to have a good ability in and also ones fellow- workers. Furniture and equipments are
order for him to deal with the hustle and bustle with a costly; one has the responsibility to take care of it.
positive attitude to deliver good customer service. 3. Responsibilities grow as ones skill increases.
4. Taking the job seriously, no matter how menial, will be
recognized by those in higher authority.
THE FB PERSONNEL MUST POSSESS THE FOLLOWING
ATTRIBUTES: Sales and salesmanship:
1. A good waiter should be able to sell anything.
Personal hygiene and appearance: 2. He / She should be interactive without being intrusive.
1. Good grooming and clean presentation gives the waiter a Communication skills are of utmost importance.
feeling of well-being and the confidence to do the job 3. It is very important to be knowledgeable about the product
efficiently and correctly. one is selling.
2. Pride in one’s appearance is an essential quality of a good 4. It is also important to enjoy the job as only then the waiter
waiter. Guests will have the confidence in an establishment if can make the guest happy.
the waiter is well groomed, neat and professional.
3. Hands are particularly important as they are constantly SUMMING IT UP
under the eye of the guest. Finger nails should be kept
trimmed, well-shaped and very clean. ATTRIBUTES:
- A meal can be spoiled for a guest by a waiter’s Professional and hygienic appearance
dirty nails. Knowledge of food and drink
4. Playing with and fingering hair, face & hands should be Punctuality
discouraged at all times in the restaurant. Local knowledge
5. Chewing gum is not permitted. Personality
6. Jewelry worn by service staffs should be kept to minimum. A Attitude to customers
watch, one plain ring and small plain earrings are Memory
permissible. Honesty
7. For young people with skin problems like acne, care should Loyalty
be taken with diet- plenty of fresh fruits and vegetables and Sales ability
minimum of sweets, cleanliness is a must. Urgency
8. Uniforms should be well tailored and fit properly. Customer satisfaction
9. Waiters should wear conservative comfortable shoes, well- Handling complaints
polished and black socks.
10. Waiters’ uniform is often designed according to the décor of
the restaurant. Staff should understand that a well pressed,
attractive uniform gives confidence not only to the personnel
but also to the guests.

Attitude to work:
1. A respectful manner towards guests and senior staff
members is necessary. A waiter should never be servile, for
he should be proud of his skills, particularly if he is a good
waiter.
2. A waiter is a technical salesman- he must have a complete
knowledge of all food and beverage available in the
establishment, their correct presentation and service
3. All guests should be treated as V.I.P.s, regardless of whom
or what they are and everyone should be given equal
respect
4. A waiter’s conduct should be of the highest degree at all the
times, but particularly in front of the guest rules and
regulations should be followed to the letter.
5. Food service personnel should have pleasant manners,
showing courtesy and tact, even temper and good humor
when things go wrong.
6. The guest is always right- even when he is wrong.
Never argue with a guest if the problem cannot be handled
satisfactorily call a senior member of the staff with more
experience to solve the problem.
7. So that the establishment makes the maximum amount of
business and profit during the service period, service staff
must develop a sense of urgency.
8. Honesty is exceptionally important in dealing with both the
guest and management. There must be trust and respect
between all the three parties which develop a good team
spirit and creates an efficient and pleasant atmosphere.
9. Assist fellow workers where possible without interfering.
Never say to a guest, “Sorry, that’s not my table”. Help
where you can, it is everyone’s advantage in the long run.
10. A second or third language is imperative for anyone working
in the catering industry- take the trouble to learn language
from the sub-continent as well as a foreign a foreign
language. It will serve as career booster in the future.
LESSON 4:
Dining Tools and Equipments

DINING TOOLS
 China Wares
 Glass Wares
 Silver Wares
 Hollow Wares

CHINA WARES:
 CHINAWARE
- It is a term used for crockery whether bone china
(expensive and fine), earthenware (opaque and
cheaper) or vitrified.
 PORCELAINE
- Is a ceramic material made by heating selected and
refine materials, which often includes clay of kaolinite
clay, to high temperatures.
 BONE CHINA
- Is porcelain made of clay mixed with bone ash. This is
very fine, hard china that is very expensive.
 EARTHENWARE
- May sometimes be as thin as bone china and other
porcelains, though it is not translucent and is more
easily chipped.
 STONEWARE
- Is hard pottery made from siliceous paste, fired at high  FINGER BOWL
temperature to vitrify (make glassy) the body. - Is a bowl of water, usually with lemon or flower petals,
which is used for rinsing one’s fingers in between courses
 CHINAWARE in a multiple course meal.
1. Bread and Butter plate (5 in. in dia.)
- The bread-and-butter plate is used to separate bread  HANDLING CHINAWARE
and butter from sauce, gravy, and juices from other - Whatever quality of china or crockery is used, the most
foods on the plate. important thing to ensure is that it is washed, rinsed and dried
2. Dessert plate (5 1/2 in. in dia.) correctly. Every item must be clean with no dirt, stains or
- Dessert plates are ornately decorated. They are streaks.
specialized plates about 7.25 to 8.5 inches in diameter,
used at formal and informal meals, and made not as 1. Chinaware has a high breakage rate and, therefore, needs
part of a dinnerware set. careful handling.
3. Appetizer plate (6 in. in dia.) 2. They should be stored on shelves in piles or stacks of
- The appetizer plate is a small plate used mainly for approximately two dozen each. Any higher may result in
serving small portion of food before a meal to stimulate their toppling down.
the appetite. 3. They should be stored at a convenient height for placing on
4. Salad plate (8-8.5 in. in dia.)
and removing from the shelves to avoid accidents.
- The salad plate is a small plate used chiefly for serving
an individual portion of salad. 4. Chinaware should be kept covered to prevent dust and
5. Fish plate (8.5-9 in. in dia.) germs settling on it.
- The fish plate is not essential for formal or informal 5. Chipped and cracked items harbor germs and should,
meals; when served as an appetizer, fish can be therefore, not be used and disposed off carefully.
presented on any medium-size plate, such as a salad
plate or a dessert plate. If fish is the main course, it can
be presented on a dinner plate.
6. Dinner plate (10 in. in dia.)
- The dinner plate is used more than any other plate.
- It is used to serve the main course at all meals, formal
and informal
7. Show plate (12 in. in dia.)
- A charger plate is a large, decorative base setting for
which other dinnerware is placed on top of during
formal occasions such as catered events, weddings,
upscale parties, banquets, or in fine dining restaurants.
- Also known as service plates, under plates, or chop
plates, charger plates are merely decorative, and are
not meant to come in direct contact with food.
- Charger plates provide an elegant way to serve multiple
course meals, where each course is served in its own
separate bowl or plate, and placed on top of the
charger.
GLASS WARES  Pilsner
- Articles made of glass, especially glass containers, as drinking - Is a glass used to serve many types of light beers, but is
glasses, serving dishes, or vases. intended for its namesake, the pilsner. Pilsner glasses are
generally smaller than a pint glass, usually 250ml or 330 ml
sizes.
 Poco Grande
- Is the perfect glassware for cocktail bars. These Grande
Glasses are a great for Long Island Iced Tea or any other
layered cocktail.
 Red Wine Glass
- Charaterized by their rounder, wider bowl giving the wine a
chance to breathe, this glass also allows the wine to cool
more quickly after hand contact has warmed it.
 Sherry Glass
- Is a small, narrow stemmed glass with a wide rim. It is used
to serve Sherry and other aperitifs. Holds 2 oz of liquid =
60ml.
 Shot Glass
- Is a small glass used for measuring or serving up to three
ounces of liquor. Moderd shot glasses hold a thicker base
and sides than whiskey glass.
 Sling
- Is a tall narrow glass where the classic Long Island Ice Tea
1. White Wine Glass is drank from.
2. Red Wine Glass  Water Goblet
3. Water Goblet - Is an all purpose glass for serving wine, cocktails, specialty
4. Champagne Flute drinks, iced tea or water.
5. Sherry Glass  White Wine Glass
6. Sherbet Glass - Generally narrower, although not as narrow as champagne
7. Highball Glass flutes, with somewhat straight or tulip-shaped sides. The
8. Pilsner narrowness of the white wine glass allows the chilled wine to
9. Brandy Snifter retain its temperature.
10. Martini Glass
11. Margarita Glass
12. Irish Coffee Glass Beer Mug Collins Glass Cordial Glass
13. Poco Grande Glass
14. Shot Glass
 Beer Mug
- Is a heavy glass with handle and usually with patterns cut
into its side.
 Collins Glass
- Is a glass tumbler, holding 240 to 350 ml, used to serve a
mixed drink, named after Tom Collins. This glass is
somewhat narrower and holds less than the similar highball
glass.
 Cordial Glass Flute Glass Old Fashioned Glass Parfait Glass
- Is generally used to serve expensive after-dinner liqueurs.
 Flute Glass
- Is the preferred serving vessel for belgian lambics and fruit
beers. The narrow shape helps maintain carbonation, while
providing a strong aromatic front.
 High Ball Glass
- Is a glass tumbler, holding between 8 to 12 fluid ounces (240
to 350 mL), used to serve a mixed drink or highball. This
glass is taller than an Old-fashioned glass and shorter than a
Collins glass.
 Irish Coffee Glass
- Is a uniquely shaped glass with a handle that is used to
serve any hot beverage such as Spanish Coffee or cocoa. Sling
 Margarita Glass
- Is a glass meant to hold various flavors of frozen margaritas.
Margaritas on the rocks can also be served in this glass but
it is most frequently used for blended margaritas.
 Old Fashioned Glass
- Is also known as a rocks glass or ”lowball”. It is a short
tumbler used for serving liquor ”on the rocks”, or cocktails
having few ingredients.
 Parfait Glass
- Is meant for holding alcoholic parfait beverages served with
ice cream. Similar to a frappe glass but slightly smaller and
usually made of thicker glass.
SILVER WARES FUNCTIONS OF SILVERWARE
- Silverware is defined as any metal spoons, knives, forks and - Utensils, as knives, forks, and spoons, are used at the table for
other utensils that are used to eat, or tableware, dishes and serving and eating food.
serving pieces that are made of or coated with silver. - Dishes for the table that are more or less flat, as plates and
saucers.
 SPOON
- A spoon is a utensil consisting of a small shallow bowl,
oval or round, at the end of a handle.
- It is used primarily for serving. Spoons are also used in
food preparation to measure, mix, stir and toss
ingredients.
- Present day spoons are made from metal (notably flat
silver or silverware, plated or solid), wood, porcelain or
plastic
 FORK
- A fork is a utensil shaped in the form of a trident but
curved at the joint of the handle to the points.
- It is used to lift food to the mouth or to hold ingredients
in place while they are being cut by a knife.
- Food can be lifted either by spearing it on the tines, or
by holding it on top of the tines, which are often curved
1. Escargot Fork slightly.
2. Cocktail Fork  KNIVES
3. Cocktail Fork - Knives are made in a host of shapes, some with
4. Dessert Fork serrated blades, others with dull edges and pointed or
5. Fish Fork rounded tips.
6. Salad Fork - Knives with serrated blades, such as steak knives, cut
7. Dinner Fork meat.
8. Serving Fork - Knives with dull blades, such as dinner knives,
luncheon knives, and dessert knives, cut soft or cooked
food.
- Knives with pointed tips, such as a steak knives, fruit
knives, and fish knives, carve meat, pare fruit, and
separate fish bones.
- Knives with blunt ends, such as butter spreaders,
spread food.

SERVING SPOON AND FORK

 SERVING SPOON
- The Serving Spoon goes together with the Serving
Fork.
- The Serving Spoon is bigger than the Table Spoon and
1. Serving Spoon is designed for serving different side dishes.
2. Soup Ladle - The large cup allows it to hold a larger amount of food.
3. Sauce Ladle  SERVING FORK
4. Table Spoon - Serving Forks are used together with Serving Spoons.
5. Dessert Spoon - Larger than Table Forks and are designed for serving
6. Soup Spoon different types of side dishes.
7. Parfait Spoon - Serving Forks have three tines and their special shape
8. Demitasse Spoon is also helpful for picking up thin slices of meat.
9. Teaspoon
10. Melon Spoon DINNER SPOON, FORK, AND KNIFE
 DINNER SPOON
- Dinner Spoons are what we use every day for our main
dishes.
- They can be used for minestrone, soups and rice
dishes.
- The cup of these spoons are designed for picking up
just the right amount of food.
 DINNER FORK
- Dinner Fork is used to lift the food either by spearing it
on the tines, or by holding it on top of the tines, which
are often curved slightly.
- A fork is shaped in the form of a trident but curved at
the joint of the handle to the points.
 DINNER KNIFE
- Dinner Knife is the longest knife in a set of flatware
about 9 ¼ inches long
- It is used to cut and push food and is laid on the table at
1. Cake Server all meals, formal and informal. The exception is when
2. Dinner Knife soup is served as the main course, and a dinner knife is
3. Salad Knife not required.
4. Fish Knife
5. Butter Spreader
SALAD SPOON, FORK AND KNIFE BUTTER SPREADER
 SALAD SPOON - The Butter Spreader is approximately 5 to 6 inches long. It is
- Salad Spoons, together with Salad Forks have an the smallest knife in a set of flatware.
elongated shape that helps with mixing salad or - The tip of the blade is rounded and some are slightly wider
vegetables while dressing them and makes it easier to at the tip.
serve.
 SALAD FORK BREAD AND BUTTER KNIFE
- Salad Forks, coupled with Salad Spoons, have an - A Butter Knife is a small, dull knife with a rounded or pointed
elongated shape that helps for mixing salads or tip, used solely for slicing butter and spreading it on bread.
vegetables while they are being dressed and makes
them easier to serve.
 SALAD KNIFE
- Salad Knife, a small knife, usually having a distinctive
handle and a stainless steel blade with a sharp or
serrated edge, used at table for paring and cutting fruit.

DESSERT SPOON, FORK AND KNIFE

 DESSERT SPOON
- A dessert spoon is a spoon designed specifically for
eating dessert and sometimes used for soup or cereals.
- Similar in size to a soup spoon (intermediate between
a teaspoon and a tablespoon) but with an oval rather
than round bowl, it typically has a capacity around twice
that of a teaspoon.
 DESSERT FORK SERVING SPOON AND FORK DINNER SPOON, FORK AND
- Dessert Forks are smaller than Table Forks and even KNIFE
smaller than Fruit Forks.
- Dessert Forks have three tines and are used for
different dessert dishes and sweets.
 DESSERT KNIFE
- The dessert knife measures approximately 8 inches
long and features a narrow blade and a rounded or
pointed tip. The rounded tip is used to section soft
desserts, and the pointed tip to cut hard desserts.
- The dessert knife is a specialized utensil not made as
part of a flatware set. It is used in formal and informal
dining with a dessert fork.

STEAK FORK AND KNIFE

 STEAK FORK
SALAD FORK AND KNIFE DESSER SPOON FORK AND
- Steak Fork is used to hold meat steady while it is being
KNIFE
carved.
 STEAK KNIFE
- The Steak Knife is a specialized knife not made as part
of a set of flatware.
- It is approximately 8¼ to 9 inches long and has a sharp
tip and a serrated edge to cut thick portions of meat.
- At a formal meal, a steak knife is not provided if meat is
served roasted, which is easily cut with a regular dinner
knife.

FISH FORK AND KNIFE STEAK FORK AND KNIFE

 FISH FORK FISH FORK AND KNIFE
- Fish Forks are designed for dishes based on fish. Together
with a fish knife, Fish Forks simplify cleaning of the fish and
makes it easier to eat.
 FISH KNIFE
- Fish Knives vary in size but usually measure about 8¾
inches long.
- The fish knife is a specialized shape not included as part of a
flatware set.
- The fish knife features a wide blade with a dull edge and a
tip made with a notched point used to separate the skeleton
from the body and lift the bones onto a plate. CAKE KNIFE AND SERVER
- They are used in both formal and informal dining. BUTTER SPREADER AND
BREAD AND BUTTER KNIFE
CAKE KNIFE AND SERVER
 CAKE KNIFE
- The Cake Knife, which measures approximately 9½ to 14
inches in length, is made with a long blade that reduces the
number of strokes required to cut food with a delicate
texture. Some cake knives feature a serrated edge.
 CAKE SERVER
- A Cake Server, also called a cake shovel, or crêpe spade is
a serving utensil used in the cutting and serving of cakes.
HOLLOW WARES  DEMITASSE AND SAUCER
- Hollowware is tableware such as sugar bowls, creamers, coffee - A demitasse ("half cup") is a small cup used to
pots, teapots, soup tureens, hot food covers, water jugs, platters, serve Turkish coffee or espresso.
butter pat plates, and other metal items that went with the
dishware on a table.

FUNCTIONS OF HOLLOWWARES
 OIL AND VINEGAR CONTAINER
- These are containers that hold liquid condiments such
as oil and vinegar.

 TEACUP
- Teacup is a smaller shallow dish used to serve tea.
 UNDERLINES
- Underliner is a small plate used to support the teacup.

 SALT AND PEPPER SHAKER

- Salt and pepper shakers are condiment holders that are
designed to allow diners to distribute grains of edible
salt and ground peppercorns.

 CONSOMME/BOUILLON CUP
- Consommé or Bouillon cup is a small, bowl-shaped
vessel, with two handles, in which bouillon is served

 CREAMERY SET
- A creamer is a small pitcher or jug designed for
holding cream or milk to be served with tea or coffee in
the Western tradition.
- Creamers can be earthenware or porcelain, but also
made of silver or other metals; a creamer is an
obligatory part of a coffee or tea set, whether in silver or
ceramics.

 GRAVY OR SAUCE BOAT

- A low, boat-shaped pitcher typically having a wide lip at
one end and a handle at the other and used for serving
sauces or gravy

 COFFEE CUP
- A cup is a small shallow dish used to serve coffee.
 SAUCER
- A saucer is used to denote a small plate or shallow
bowl that supports a cup – usually one used to serve
coffee or tea
 SOUP TUREEN
- A tureen is a serving dish for foods such
as soups or stews, often shaped as a broad, deep, oval
vessel with fixed handles and a low domed cover with a
knob or handle.
 TEAPOT  OVAL PLATTER
- A teapot is a vessel used for steeping tea leaves or an
herbal mix in boiling or near-boiling water, and for
serving the resulting infusion which is called tea.

 PITCHER
- A large container, typically earthenware, glass, or plastic,
with a handle and a lip, used for holding and pouring liquids.

 COFFEEPOT
- A vessel used for serving coffee.

 FOOD COVER
- A shallow dish used to cover food on the plate.

 ASHTRAY
- An ashtray is a receptacle for ash
from cigarettes and cigars. Ashtrays are typically made  ROUND TRAY
of fireproof material such as glass, heat-
resistant plastic, pottery, metal, or rock. Improvised
ashtrays may include coffee cans and glasses.

 RECTANGULAR TRAY

 COASTER
- A coaster, drink coaster, beverage coaster,
or beermat is an article used to rest beverages upon.
- The purpose is to protect the surface of a table or any
other surface where the user might place their
beverage.

 WIPING CLOTHS

 SMALL OVAL PLATE  TABLE NAPKINS