Professional Guide for Waiters
Bar: MeLounge
Location: MeLounge, 101 Spinola Street, St Julian's
1. DressCode
Mandatory professional uniform for all shifts:
● Polo or white shirt, clean and ironed.
● Dark pants or jeans without visible tears.
● Black apron during shift.
● Closed, non-slip and comfortable black footwear.
● Hair tied up if long, nails clean and short.
● Impeccable personal hygiene.
● Forbidden: Caps, visible external logos, flashy piercings or accessories that interfere
with the service.
2. Tasks per Shift
Day Shift (Opening)
● Set up terrace: place tables, chairs, umbrellas if applicable.
● Clean bar, tables, chairs, kitchen and floors.
● Check and replace: cups, glasses, ice, napkins, ingredients.
● Check lights, music system, POS and payment equipment.
● Check stock and make a note if anything is missing.
Night Shift (Closing)
● Pick up and clean terrace and outdoor area.
● Throw away interior and exterior garbage.
● Deeply clean the bar, tables, utensils, floors.
● Turn off the lights, lock the doors, leave the bar tidy.
● Inform the next shift or person responsible for incidents.
3. Professional Service: Wine, Beer and Coffee
🥂How to open a bottle of wine
1. Present the bottle by showing the label to the customer.
2. Cut the capsule below the neck without turning the bottle.
3. Wipe the mouth of the bottle with a napkin.
4. Use the waiter's corkscrew and gently remove the cork.
5. Clean the mouth of the bottle again.
6. Serve a small test to the customer and wait for approval.
7. Fill the glasses 1/3 – 1/2 depending on the type of wine.
🍺 How to cast a rod correctly
1. Rinse the glass with cold water if possible.
2. Tilt the glass at 45° under the faucet.
3. Open the tap completely and let the beer fall over the wall.
4. When you reach 2/3 of the way, straighten slowly.
5. Form a foam crown of 2-3 fingers.
6. Let it rest for a few seconds and deliver clean.
☕ Types of Coffee and How to Prepare
Them
Espresso
American
30 ml of pure and intense coffee, prepared
with finely ground coffee. Espresso with hot water added. Longer
and lighter.
Cut
Macchiato
An espresso with a touch of hot milk in a
small cup. “Stained” espresso with milk foam. Strong
but soft.
Cappuccino
Flat White
1/3 espresso, 1/3 hot milk and 1/3 foam.
Served with optional cocoa. Similar to latte, with less foam and more
body. Silky texture.
Latte
Espressowith a lot of hot milk and little
foam. Soft and creamy.
4. Customer Service
● Always greet with energy, eye contact and a smile.
● Have a positive attitude and professional body language.
● Be quick, but kind: efficiency without neglecting the treatment.
● Listen carefully and make recommendations if appropriate.
● Resolve complaints without arguing, calmly and with solutions.
● Use the client's name if you know it. Build trust.
● Stay visible and available, without disturbing the customer.
5. Basic Bar and Serve Techniques
● Tray: Always with balance, practice daily.
● Corkscrew: Use the waiter's corkscrew, never electric.
● Serve to the customer's right whenever possible.
● Do not touch the mouth of the glass or the inside of the glass.
● Basic preparation: espresso, cappuccino, latte, etc.
● Do not fill glasses to the brim; leave room for takeaway.
● Keep the bar clean during the service, not at the end.
6. Hygiene and Internal Rules
● Wash your hands before, during and after the service.
● Clean clothes, without strong odors, ironed.
● Using mobile phones is prohibited during the shift.
● Do not eat or drink in front of customers.
● Keep everything clean: sweeper, bathrooms, customer area.
● Report any breakage, failure or problem to the person in charge.
● Be discreet, avoid comments about clients or colleagues.
Checklist for New Waiters ✅
Prior evaluation for new waiters
Know all the areas of the bar (interior, terrace, warehouse, bathrooms).
Learn the menu: drinks, coffees, snacks, cocktails.
Basic management of the POS and taking orders.
He knows how to set up and take down the terrace.
Understand opening and closing rules.
Serves wine, beer and coffees correctly.
Apply customer service techniques.
Follow the dress code and hygiene standards.
Knows who to go to if in doubt.
He has a good attitude and willingness to learn.
✅ Daily Checklist: Opening and Closing Tasks
🔓 WHEN ENTERING THE BAR
Arrive on time and in correct uniform
Wash your hands and prepare your place
Turn on lights, music and POS system
Check bar and common areas (general cleanliness)
Replenish glasses, cups, napkins, straws
Review ice, lemon, basic ingredients
Set up terrace if applicable (tables, chairs, umbrellas)
Review letter/menu of the day
Check bathrooms (paper, cleanliness, soap)
Greet and coordinate with colleagues/manager
🔒 WHEN LEAVING THE BAR
Clean bar, tables and utensils
Empty trash (interior and exterior)
Clean terrace area (tables and floors)
Save and sort stock (glasses, ice, fruit)
Turn off lights, music and systems
Secure doors and access
Inform the person in charge of incidents or faults
Record in closing book if used
Wash hands and leave uniform in good condition
Thank the team and say goodbye politely
