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Meeting with guests

The restaurant, like the theater, starts "with a hanger", thenthere is a wardrobe. In good institutions, the door is opened by the doorman. After that, visitors pass into the foyer, where they give the cloakroom attendant the outer clothing. Before the mirrors, the guests clean up their hairstyles and outfits, after which they follow the hall. In no case should you allow the guests to stand in the hall and wait for someone to approach them. The administrator should always be on the alert to greet new visitors and recommend them a table. After the guests are seated at a table, a waiter approaches them. He greets visitors, names his name and serves a menu. First of all, the menu is served by a woman. In the event that it is a question of servicing a large company by prior order, the menu is served to the customer of the celebration. The administrator can take an order from large companies and especially important guests. When accepting guests, the waiter should stand quietly, without putting his hands in his pockets, without interfering in the conversation and not talking to other employees of the hall. The duty of the waiter is to provide full information about dishes and drinks (in the absence of a sommelier). If the guests are not ready to make an order, the waiter can depart for a while and approach the table in a few minutes.

Serving dishes

The technique of serving dishes is regulated by commonrules of etiquette and job descriptions of the waiter. All ordered meals are served on a tray. To prevent slipping dishes, the tray is covered with a napkin. The waiter holds a tray at the shoulder level on the palm of the left hand. If several dishes are transferred at once, the tray can be slightly held with the fingers of the right hand. Dishes are served in the following order: cold appetizers, hot snacks, soups, hot second courses, dessert and sweet dishes. During the whole period of service, the waiter should monitor the cleanliness of the table, the presence of napkins, bread, spices and other serving items. If crumbs appear on the table, they must be swept off the table with a special brush in a clean scoop.

End of service. Calculation

Hot drinks are served with dessert: tea and coffee. After that, the waiter is interested in the guests if they want to order something else. If the guests do not want anything else, the waiter must file an invoice. The invoice is served in a special folder or on a pie plate face down. Having received money, the waiter is obliged to bring change on the same plate or in the same folder. After calculating the waiter helps guests to get out of the table.