How to work as a waiter
How to work as a waiter
The waiter is a difficult profession, requiring endurance,strength, patience, certain skills. But it is quite possible to master it if you know the rules of how to work as a waiter in a cafe, restaurant and other places of public catering.
Instructions
1
The waiter must be quick, active oncharacter, besides he must have a good memory, which will be useful not only to quickly calculate the order in his mind, remember him and the customer who ordered the dishes, but also to remember that he was "ordered" by the visitors of the restaurant from various tables, which it serves.
2
In order to work as a waiter in decentinstitution, it should be before you come to an interview with the employer, know the "excellent" rules for serving the table. They can be different in different cafes and restaurants, but with their basics the waiter should be initially familiar.
3
A man with a tray in his hands needs to be able toto handle, know the order of removal of dishes and how to arrange them on a tray, how to properly carry it in your hands. Similar nuances waiters are studying at special courses for improving the qualifications of restaurant employees.
4
The employee in the service andbe on hand an expired medical book. Also important is the state of health of the waiter. If he has a tendency to allergic manifestations (in restaurants he is often smoked, a lot of heat, smells, etc.), to foot diseases (varicose, flat feet, edema), he will be hard at work in a restaurant.
5
The appearance of the waiter must always beneat, clean, you need to follow the rules of personal hygiene especially carefully. A cheerful and well-groomed waiter has a much better chance of finding a prestigious, well-paid job than a slovenly and gloomy one. The best age for a waiter is up to 27 years.
6
When serving a table, the waiter is obligedto show affability to the client, constantly to watch from the side behind what is happening at the table, which he serves. It is required to be ready to approach at any moment to the table, when the visitor calls the waiter or when it will be necessary to replace the ashtray, a glass, plates and the like. The waiter should know the assortment of not only the dishes of the institution in which he works, but also drinks, and skillfully unobtrusively offer their views to the client.
