i) Forgetting to great the arriving customer pleasantly.ii) Letting guests seat themselves, inspite of being present nearthe table and not otherwise engaged.iii) Refusing to assist a guest or seating a guest at a dirty table.iv) Serving from the wrong side, when it is possible to serve fromthe correct sidev) Not setting tables properly and placing [...]
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ATTRIBUTES OF A WAITER
The quality of service staff in any establishment reflects thequality of the establishment itself. No matter how good the food andambience are, poorly trained, untidy or rude staff can antagonizecustomers. On the other hand, if the staffs are well-trained and efficient, they can, to a certain extent, make up for othershortcomings in the services provided.1) [...]
READ MORE »THE STEWARD
Waiting staff, wait staff, or waitstaff are those who work at arestaurant or a bar attending customers – supplying them with foodand drink as requested promptly and pleasantly.The waiter is popularly known as a Steward or Commis-de-Rang. A female who “waits” on tables is often called a waitress. Thegender-neutral server and collective waitstaff can also [...]
READ MORE »STATUS OF A STEWARD
The duties of waiting staff include preparing tables (tablesetting) for a meal, taking customers’ orders, serving drinks andfood, and cleaning up before, during and after servings in arestaurant. He must have knowledge of proper rules of etiquette inorder to furnish working service in either a formal or informal sitting.Other task of a waiter includes:1. Reports [...]
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The English writer, Wilfred Gowers-Round, wrote a number of‘Rules for Waiters’ that he called a ‘Manifesto.’· A waiter’s job is to serve and never to impose himself.· The goal of waiting is inconspicuous but pleasing service.· Waiters must be clean and smart and should never wearcologne.· Under no circumstances should a waiter ever touch adiner.· [...]
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A successful restaurant is one which the guests are anxious to visit again, a place where they feel as comfortable as in their own homes. This pleasant atmosphere is produced by courtesy; good well-cooked food; advice in selecting from the available dishes; a knowledge of how they are prepared; and quiet, efficient, but unostentatious, service. [...]
READ MORE »OTHER STAFF DESTINATIONS
v) Trainee / Commis De BarraseurThe trainees work closely with the waiters, fetching ordersfrom the kitchen and the bar, and clearing the side station ina restaurant. They serve water and assist the waiter. Theyare mainly responsible for the mise-en-place, and stackingthe side board with the necessary equipment for service. Thedebarrasseur is the ‘learner’, having just [...]
READ MORE »OTHER STAFF DESTINATIONS
The following are the various designations with their jobspecifications in the food and beverage department.i) Senior Captain or Maitre d’ HotelThe senior captain has overall responsibility for operations.He prepares the duty charts in consultation with the outletmanager. He oversees the Mise-en-place, cleaning, settingup of the outlet and staffing to ensure that the outlet is alwaysready [...]
READ MORE »BAR MANAGER
Bar Manager organises and controls a bar’s operations. A barmanager arranges the purchase and pricing of beverages accordingto budget; selects, trains and supervises bar staff; maintains recordsof stock levels and financial transactions; makes sure bar staff followliquor laws and regulations; and checks on customer satisfaction andpreferences.The bar manager should have good interpersonal skills andgood memory. [...]
READ MORE »BANQUET MANAGER
The banquet manager supervises the banquet operations,sets up break-down service according to the standards establishedby the hotel. He co-ordinates the banquet service in conjunction withother departments involved and prepares weekly schedules for thebanquet personnel.From the time the bookings are done till the guest settles thebill, the banquet manager is in charge of all aspects of [...]
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