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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 to
another guest.
‡ Avoid meanness such touching hair or nose miring
etc.
‡ Remember to regular guest special dish giving
him & friendly atmosphere.
‡ Be attentive to guest calls.



‡ Hair should be cut close.
‡ Uniform should be spotless & well ironed.
‡ Nails should well manicured & hand clean.
‡ Avoid spray perfumes & body odors.
‡ Shoes should be polished.
‡ A close shave is necessary before
‡ For ladies apron & hair band should always be
claw.
‡ Flat shoes & sturdy heals are advisable.
‡ Stockings should be clean.
‡ Expensive jewellery should be avoid .
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‡ Meeting of the restaurant staff prior to the opening
of the restaurant print to be remembered by the
modules are :
‡ Through knowledge of the Food & Beverage
items available in the menu & even the non
available ones.
‡ Knowledge of the devoir soup & main dish in
order to push it to the guest.
‡ Be equipped with clean with the service .
‡ Rest manager should check weather the waiter has
satisfied the above points.

 


‡ Remove soiled dishes and leftover food from the table
immediately.
‡ Crumbing should be done regularly before laying the new
cover.
‡ Keep side-station, table and other surroundings clean and
meticulous.
‡ Keep all souse bottles clean with the mouth wiped.
‡ Clean cutlery in fresh water and wipe & dry this before
use.
‡ Wipe glasses with a clean waiter-cloth & always hold the
glasses from the bottom.
‡ Bar mirror & plate glasses should be free from stains.

 




‡Duties must be rotated once every week to prevent
monotony.
‡Different stations must be assigned to the staff on a
rotation basis.
‡Each station must have a uniform number of staff
members:
Y

 
 
 

 
‡The person assigned to the bar must have a good
experience and knowledge of beverages.
‡Duties like linen exchange, store requisition, must be
assigned on a weekly or fortnightly basis.

‡Any person who reports late should be marked late and the
records must be send to the Personnel Department for
necessary action like deduction from salary.
‡Use a pen and ensure that there is no over-writing to avoid
malpractices.any changes made should be counter-signed.
‡The register should be carefully handled as it is used for a
full year and should be kept in a safe place.
‡The Restaurant Manager should be made aware of late-
comers and absentees to take necessary action.
‡Prolonged absenteeism and periodic late-coming should
be dealt with severely.
‡Staff should be made to realize that coming to their job on
time is of great importance


  


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‡ Each cover requires 24´ x 18¶¶ of space
‡ Each cover should be well balanced
‡ All cutlery and other table appointments should be placed
at least ½´ away from the edge of the table.
‡ All knives and spoons should be placed towards the right
&all forks on the left.
‡ The butter knife to be placed on the side plate on the right
side.
‡ Cutting edge of the knives should always face the plate
except the butter knife which face opposite to the meal
plate.
‡ Water tumbler should be at the tip of the large knife
‡ Butter dish on the top of the fork with an under linen.
‡ Cruet sets should be planned on the top of the cover with
the logo facing the entrance.
‡ Sideboard should be stacked properly with cutlery
& crockery's, water tumbler, napkins, condiments
sets, salvers and continental forks. Along with the
F & B menu card & the KOT¶s.
‡ (a) in mise-in-place every cutlery & crockery
should wash at stage properly in side board .
‡ (b) glasses to staked in the glass racks.





‡ One way of increasing profitability.
‡ Stop wastage
‡ Check upon the no of portions size of portions,
return extra portion to the kitchen.
‡ Handle service equipment with care.
‡ Switch off equipment like hot case, chilling
machines, table lamps,display cabinet lights , gas
burner when the restaurant closes .
‡ Do not misuse linen by using them as dusting
cloth instead use waiter¶s dusters for cleaning
purposes.
‡ Food spoilage should be avoided, it could spoil the
carpet plus waste that portion of food.
‡ Never forget to make checks for whatever is
served.
‡ Send back flower to housekeeping or store in a
cool place so as to refresh them.
‡ Send timely maintained order.
‡ Be hank eyed for staff pilfering food.
 
 



‡ Always greet the guest when he/she enter the
restaurant.
‡ 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
&help him take a seat.
‡ Always hole the booking in the reservation.
‡ Basic we have to follow the MNS system i.e
Meet greet &seat.


 





‡ The first finger gives initial leverage and when
removed from between fork and spoon enable the
two to close non food to hold firmly.
‡ The fork in invested to hold removed food item
like potatoes tomatoes etc.
‡ The fork and spoon are kept facing upward
along side each other to form a broader base to
scoop rice, fish fillets and sweet dishes.
   
‡ Left hand by the side & by the right hand pull
out the nearest tip of tray so that the tray is half
out over the edge of the table.
‡ The left hand palm should be facing upward
under tray and let palm make contact with
bottom of tray so that it reaches center of the
tray pull tray by the right to enable the left hand
to reach the bottom center of tray. The table still
supports the main weight of the tray.
‡ Take the weight of the tray and lift it slightly
above left shoulder adjust tray to balance
properly on left palm. Keep holding right tip of
tray to center balances, by the left palm.
‡ Ensure the left palm adequately support tray.
‡ Look a head to proceed walking.
   
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‡ Hold the tip of table cloth with thumb and
forefinger.hold central fold between the second
fingers.
‡ Pull gently releasing the central fold. Once the
tablecloth is distributed drip the near of cloth.
‡ Smooth out the tablecloth, removing all the area
with the palm.
 

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1. Hold fresh tablecloth.
2. Hold one tip with thumb and first finger.
3. Hold far left corner of soiled tablecloth with
second and third finger and base of palm. The
fresh tablecloth is still hold by thumb &first
finger.
4. Release fresh tablecloth over near edge of table.
Keep holding soiled tablecloth till it slips off the
table from under the fresh tablecloth.
5. With palm facing downwards in contact with
table-cloth, smooth out rumples in concentric
circle moving from inward to outward.
 


 

‡ Lift soiled plates from right of guest.
‡ Transfer soiled plate from right hand to left hand.
placing first, second and third finger under the plate and
the thumb on near edge of plate to balance. The fourth
finger protrudes outside the top of plate to receive other
plates.
‡ Place used fork, prongs upward and the knife put at
right angles under the bridge of the fork.
‡ Receive second soiled plate and balance on three points
formed by thumb, forth finger and base of hand.
‡ Use knife and fork of second plate to drop any left over
food into first plate. Then transfer the knife and fork to
the first plate placing them along with original knife and
fork.
 

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‡ Hand menu to each customer, ladies first, then
gentlemen, then finally the host.
‡ Offer wine list to host alone , with menu, saying ³you
might wish to see the wine list sir´.
‡ Be attentive and use your judgment to anticipate when
customers are ready to order.always ensure that menus
are clean and dry, check that menus are up to date.
‡ Basic information you should ready to give relating to
the menu items.
Ex-: for each dish the main ingredients and summary of
how it is made.
‡ Don¶t promise what can¶t be delivered. ³that should be
fine, but I¶ll just have a word with the chef´.
  


‡ When removing glassware from tables always
being by ensuring that the salver or tray is placed
on the palm of the hand.
‡ It must be covered with a clean waiter¶s cloth,this
helps you to rotate the tray while.
‡ First dirty glasses always positioned closest to the
holding hand and working out towards the rim of
the salver or tray.

 
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‡ Hold the wine bottle firmly by shoulder of bottle.
The bottle should have base towards you and
neck facing away at 45 deg. from you.
‡ Pierce cork with tip of cork screw and twist the
latter gently in a clockwise direction till the screw
is fully in.
‡ See that the cork is not splitting, and that the
bottle is not shaken to disturb any sediments at
the side or base of bottle.
‡ Draw cork out gently by twisting the cork to and
fro.







 
‡ The waiter should be briefed about the tip system and
shown how a good service can fetch greater tips. At this
stage emphasize the point that a guest lavish tips only
when he is pleased with the service and the service can
only be good when the waiter is willing to please.
‡ A waiter¶s job is appraised on his keenness and
willingness to serve. This determines his job
advancement, promotion, increment and other benefits.
‡ A waiter is a representative of the hotel and his
restaurant. He projects its image and is responsible for
maintaining its high standards. On his attitude and action
will depend the image of the hotel.
  

 


 
‡ A cheerful attitude is an asset. It is infectious as
one cheerful person spreads cheer and goodwill
wherever he goes.As a result the work
atmosphere is pleasant and free of tension and
overwork.
‡ A cheerful attitude towards colleagues is an
advantage because a waiter would be able to
obtain the maximum cooperation and help from
them.
‡ Job satisfaction comes from within oneself and
depends on one¶s attitude towards one¶s work. If
one has a cheerful outlook any kin of work can
seem worthwhile and interesting.

  

 

‡ One of the best ways to develop cordial relations and a
team spirit is through group effort. Let the group effort.
Let the group set the goals. Show how much easier it
becomes to resolve problems when everyone puts their
heads together. The phrase ³United we stand, divided
we fall´, should be the motto.
‡ Through team spirit and teamwork efficiency is
increased. Increase in efficiency implies higher sales
turnover, which implies more earnings for everyone.
‡ By maintaining cordial relations,one not only benefits
financially but also personally. A good friendship is also
an asset and is of great help during times of trouble.
‡ cordial relation with guest is good relation. A guest who
is pleased with the guests is good relations. A guest who
is pleased with the friendly atmosphere of a restaurant is
bound to visit it again and again.


‡ A waiter should realize that the work he is doing
is not an ordinary kind of work. It is an art whish
everyone can not do. It is an art which has
developed from times immemorial and is still
being developed.
    
‡ Role playing sessions on the basic of log book
caselets help in developing a waiter¶s tact and
initiative.
‡ Also formal case studies can be undertaken to
inculcate tact and initiative.
‡ Interesting and amusing anecdotes from personal
experience or from the experiences of other are
good illustrations.



‡ It is the hallmark of a good waiter to be courteous
on all occasions not only towards guests but also
towards his colleagues and other people working
in the same unit.
‡ Courtesy should be inherent in his nature and a
sign of his desire to please those with whom he
comes into contact.
‡ The advantage and necessity of being courteous
should be emphasized as it not only smoothens
operation but also ensures better ties.