They are part of the daily routine of a waiter the tasks of setting up the dining area, cleaning the

materials, organizing the

tables, take care of the appearance, greet customers, and take orders. In addition to routine functions, the
A good waiter must always be attentive to new situations, such as changes in the menu, alterations to
prices of the products offered, special dishes from certain times, in addition to promotions that
can be carried out by the restaurant.

Even though it is the maitre's duty to pass this information on to his team, a good waiter
shows interest and delves into the information received so that it can be forwarded to the client
as precise as possible. The following attitudes are also part of the good waiter's posture:

Be punctual and adhere to the schedules set by the restaurant;

Having a good relationship in the work environment (kitchen and restaurant);

• Even knowing that speed is essential in this profession, never lose posture and care in
service

Do not forget to always write down all requests clearly and attentively;

Be discreet when talking to colleagues, speaking in a low tone and not shouting.
whistles;

• To know in detail the composition of all the dishes on the menu, especially at the time of ordering.
regarding orders, providing the necessary explanations or suggestions to the customer.

The daily routine of the waiter includes the following tasks:

Clean the Salon - done before the client's arrival, always remembering to leave spaces
sufficient to facilitate the movement of people between the tables and chairs. Check if the tables
are firm. The chairs should have the edge of the seat facing the edge of the table. The aspect
The physical appearance of the restaurant at the moment the customer arrives is very important for their first impression.
impression about the establishment. Thus, the salon must be arranged with harmony and
symmetry, giving the impression of cleanliness and organization.

Clean the material - all material to be used on the table is first washed in the kitchen. The function of
The waiter is cleaning the material with alcohol, sterilizing it. This procedure is necessary as a measure.
for hygiene and to give shine to utensils.

To clean the glasses, the procedures are:

1st - place the cups on a table or tray with the bottom facing up;

2nd - pour a little alcohol into each of the glasses;

3rd - hold the base of the glass with the left hand where one end of the dishcloth is;

4th - with the thumb of the right hand, hold the other end of the cloth inside the cup;

5th - with the other fingers hold the cloth against the external surface of the cup's bowl;

6th - make rotational movements with the fingers without much force, rubbing the entire cup inside and out.
forum.

To clean the dishes, the procedures are:

1st - place the clean dishes stacked;

2nd - pour a reasonable amount of alcohol over the plate on top of the pile;

3rd - take the first plate from the stack, pouring the excess alcohol from the second plate;

4th - firmly hold one end with the dishcloth with your left hand;

5th - hold with the right hand the other end of the dishcloth and pass through inside and outside all the
meadow

6th - re-stack the sterilized plates.

To clean the cutlery, the procedures are:

1st - place the cutlery on a tray;

2nd - pour a little alcohol over the utensils;

3rd - place one end of the dishcloth over the left hand and hold the handle of the utensil with it;
4th - hold the other end of the dish towel with your right hand while rubbing the entire cutlery;

5th - place the clean cutlery on another tray, arranging them in groups by type of cutlery.
being placed separately.

Set the table - after setting up the hall and all the materials, the next step is to set the table.
tables, which consists of placing all the clothes (sweatshirt, towel, and stain cover) and the assembly
do mise-en-place (dishes, cutlery, and glasses) specific for the service that will be offered.

To set the plates and cutlery, some care is necessary.

The plates - do not touch the inside part. When placing them on the table, the plates should be put on the table.
one in front of the other, with the edge of the plate facing the edge of the table. If the plate has the
name or logo of the restaurant, place the dish so that the customer can see it easily. The
The logo should be positioned at the top of the plate.

The cutlery - holding the cutlery with the hand protected by a dishcloth. Always handle the
cutlery by the handle, avoiding contact with the upper part, which will come into contact with the food.

Greet the customer - when the customer arrives at the specific area of the waiter, it is your duty to guide them to
at one of the tables, indicate the seats and help customers settle in; serve and assist in the choice of
dishes, appetizers, and other services.

Take the order - to take the order, the waiter should have a notepad and a pen or pencil at hand.
the waiter should:

• Position yourself to the right of the client (who seems to be responsible for the meal) and wait for them to do the
order

• Fill out the order correctly and in front of the customer;

• Listen carefully to the request and repeat it to the customer, thus avoiding confusion;
When taking the order, remember to include details such as how the meat should be cooked.
or any ingredient that the customer would like to be reflected in the dish;

Always note the order only when the client is sure of what they want;

If the client is undecided about what they want, let them feel free to choose and return later;

Avoid using abbreviations when filling out the order.

• Write the order in legible handwriting. Closing the account - The bill is only delivered when the customer
ask. One should never pressure the customer to ask for the bill, even if the restaurant is
full and the table is necessary to serve new clients.

Before delivering the bill, the waiter must check:

If the orders made have been noted correctly;

If the prices of the dishes and drinks are correct;

If the sum is exact.

After presenting the bill to the customer, the waiter should step back and wait for the customer to put the money in.
money holder for collection. One should be attentive when the customer is about to get up, to assist them.
ladies and other clients. It is courteous to say goodbye and thank the client. After the clients leave,
You have to clear the table of what remains, cleaning it.

Occurrences - there are various "accidents" that happen in restaurants and for this the waiter must be
prepared to know how to act in these situations:

Napkin and cutlery that fall to the floor - should provide for the replacement of the napkin by going to the
sideboard and placing it on the dining plate and, with the serving utensils (tongs) it is placed next to the
The customer only picks up what had fallen afterwards. When it comes to cutlery, the waiter also
must go to the sideboard, pick up the clean cutlery wrapped in a napkin on the dining plate
and place it in the correct spot next to the client and then pick up what was on the floor;

Liquid spilled on the table - depict affected objects such as glasses, plates, or cutlery and, with
with the help of a napkin, wipe the liquid. Then, without clearing the table, cover the stain with
a napkin or placemat and replace the depicted utensils. If it is necessary to change the tablecloth;

Food or drink spilled on the customer's clothing - when it is the customer, the waiter should clean it.
clothes with a cloth dampened in hot water and apply talcum powder if necessary to absorb the grease.
If it was caused by the waiter, the restaurant should bear the laundry expenses.

Complaint handling - in the restaurant, the customer can complain:

Due to the delay in executing the order;

On the point of grilled meats;

From the quantity served;

Of the prices charged, etc.

For this, it is necessary for the waiter to remain calm, trying to solve the problem. If not...
solved, he should turn to his boss immediately and never apologize, putting the blame on
in your coworkers. But ideally, you should protect yourself from future complaints by fulfilling everything.
what is reported about the service, providing quality food, maintaining the whole
environment, including the utensils, in perfect hygiene condition and a team of employees
trained and prepared to offer excellent service. Other details and standards of the service of
the waiter is:

The following tasks are always performed from the right of the customer: indirect English service, service
of drinks, ready-made dish services (plated), clearing service (pick-up) of dishes and
cups
The following tasks are always performed on the client's left: French service, service at
English direct, presentation of delicacies, service and clearing of dishes of bread, salads, fork and knife
of lavender cover;

Always carry the trays while protecting your hand with the service cloth.

In general, utensils such as soup pots, vegetable dishes, cups, coffee, jugs, among others, are carried in
tray

As a fundamental instrument for the movement of utensils, the tray must be supported.
on the palm of the left hand, so that objects can be placed appropriately on it;

One should not support the tray with both hands and it should not be carried downwards;

The waiter must always check if all the orders requested are placed on the tray.
client

To serve food on the customers' plates, use the tongs, which are made up of a fork and a spoon.
correctly handled by the waiter. Always hold the tongs with the right hand and the serving dish with the
dishes with the left hand, as illustrated below.

Be careful when arranging the food on the customer's plate, always seeking harmony in it.
composition.

• Grab the glasses (always by the bowl) and other utensils with the right hand.

To serve the drinks, do not fill the glass completely so it doesn't spill, and the label must
customer-oriented, to the right of the cup.
Ladies are served first, then gentlemen, and lastly, those who offer.
meal.

After serving the hot dishes, the platter should be covered with a cloche or a lid to keep it warm.
the hot food. • While customers are having their meal, it should be:

Stay at a certain distance from the table.

Go to the table from time to time to check if the customers want anything.

If the client wants a second serving of the dish, it should be served from the left, taking the platter.

Clear the table (remove leftover food and utensils) in the following way:

Collect cups and other utensils that will no longer be used, placing them on the tray.
except for plates and cutlery.

Collect the plates without using the tray, as described below:

Remove the plate and cutlery of the first person served from the right side;

Then, going from left to right, the other dishes are retrieved, placing them on the wrist.
left;

The cutlery is placed crossed on the plate that is in the left hand;

As the dishes are portrayed, they are stacked on the left wrist, up to the limit.
of eight dishes.
The stack of dirty dishes is taken directly to the kitchen.

Do not let dishes and other utensils that are not necessary accumulate on the guéridon or on the
sideboard.

After retracting the utensils, it is necessary to remove the crumbs that have fallen on the table before serving.
dessert. A dessert plate is used with a service napkin, and with the right hand, it is brought
for the little plate the crumbs fallen on the towel. The cleaning of the table should start from the first
ma'am, turning clockwise, always asking for permission before executing
the task.