Serving guests is the most important stage in the work of any catering enterprise. An inattentive attitude towards guests can lead to a negative impression of the entire operation of the establishment. Strict adherence to service standards is a must for a restaurateur who cares about his reputation.
Meeting with guests
A restaurant, like a theater, begins with a coat rack, that is, with a wardrobe. In good establishments, the door is opened by the doorman. After that, visitors pass to the lobby, where they give outerwear to the cloakroom attendant. In front of the mirrors, the guests tidy up their hairstyles and outfits, and then proceed to the hall. In no case should the guests be allowed to stand in the hall and wait for someone to approach them. The administrator should always be on the lookout to welcome new visitors and recommend a table.
After the guests have settled down at the table, the waiter approaches them. He greets visitors, gives his name and serves up the menu. First of all, the menu is served to the woman. In the event that we are talking about serving a large company by prior order, the menu is served to the customer of the celebration. The administrator can accept orders from large companies and especially important guests.
When receiving guests, the waiter should stand calmly, without putting his hands in his pockets, without interfering in the conversation and without talking with other employees of the hall. It is the responsibility of the waiter to provide complete information about food and drinks (in the absence of a sommelier). If the guests are not ready to order, the waiter can step back for a while and approach the table in a few minutes.
Serving dishes
The technique of serving dishes is governed by the general rules of etiquette and the job descriptions of the waiter. All ordered meals are served on a tray. To prevent the dishes from slipping, the tray is covered with a napkin. The waiter holds the tray at shoulder level in the palm of his left hand. If you are carrying several dishes at once, you can lightly hold the tray with the fingers of your right hand.
Dishes are served in the following sequence: cold appetizers, hot appetizers, soups, hot main courses, dessert and sweet dishes. During the entire service period, the waiter must monitor the cleanliness of the table, the presence of napkins, bread, spices and other serving elements. If crumbs appear on the table, they must be swept off the table with a special brush into a clean scoop.
Completion of service. Payment
Hot drinks are served with dessert: tea and coffee. After that, the waiter asks the guests if they want to order something else. If the guests don't want anything else, the waiter must submit an invoice. The bill is served in a special folder or on a pie plate face down. Having received the money, the waiter is obliged to bring change on the same plate or in the same folder. After the calculation, the waiter helps the guests to leave the table.
