DUTIES OF A WAITER

WAITERS AND THERE DUTIES

sebaggala issa

They are most often looked at as people of low profile and many see
them as people of no importance in the restaurant by the customers and
some bosses. But did you know that a waiter determine the success of
the restaurant. A presentable restaurant starts with the waiters’
settings, the choice of colour he decides to use in the restaurant and
his personal grooming.
In any case the owner wants to maintain a certain standard in his
restaurant; the waiter’s standards should be consistent. This includes
the general cleanliness of the place, the glassware and the cutlery,
the table cloths and the walls. It doesn’t really matter how newer the
building is when it is not clean. Who would dare to visit a place
where the staffs are not smart? Remember people dine out for various
reasons but the large percentage of the number come to have anew
experience. So; don’t give them that memorable negative experience to
there lives
As a waiter, you must know your role, duties in the restaurant. Leave
alone serving patrons with food and beverages, you should keep an eye
on the guest’s tables and watch for the empty glasses, bottles and
don’t wait for the customer to call you to clear the table in case
they are through with there meals or drinks.

Show interest in your customers. Always smile with them and for those
who come with children, show interest in there children. If the babies
are young, you can assist the mother by lifting him, directing them
where to sit having a simple chat / joke.
Care should be put into consideration here. Keep children occupied
with toys, crackers etc
Below is a summary of waiter’s duties

• Attend briefings about restaurant service
• Conduct mis-en-place arrangements (cutlery, cups, plates etc)
• Mis-en-sin this is the preparation of the place before the function(
not the cutlery cups, plates) but the tables, flowers etc
• Clean glasses and silver ware
• Receive guests and sit them
• Take orders and serve beverages
• Serve wines and champagne
• Present bills to patrons
• Control the cost in the restaurant
• He is the salesman person
• Ensure hygiene and sanitation
• Safety in the restaurant and outside the restaurant
• Be informed about everything both internal and external
• keep stations to avoid panic and sweat
• Un used covers should be cleared before a guest sits on a table
• Don’t disturb a guest un-necessarily when adjusting the cover for the
customers.

GRILLED PIZZA

Grilled Pizza:

 

 

General infomation

1. Servings 12'' Pizza (2-4)
2. Preparation 105 Minutes
3. Cooking Time 8-10 Minutes

 

 

Ingredients:

 

• 1 teaspoon of salt
• 1 1/2 cup warm water divided (110F)
• 3 1/2 cups Unbleached white flour
• 1/4 cup corn meal
• 1/4 cup whole wheat flour
• 4 tbls. olive oil divided
• 2 teas. light brown sugar
• 2 pks. dry yeast
• Sauce, cheese, and toppings of your choice
• Step by Step Procedure

 

 

DOUGH:

 

• Measure 1/2 cup warm water in a bowl.
• Add sugar and yeast and stir to dissolve.
• Allow stand at least 5 minutes to proof, or until froth forms on top.
• Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
• Make a depression in the middle and add 3 Tbls of the olive oil and 1 cup warm water.
• Add prepared yeast mixture.
• Mix all ingredients with your hands and gather together and place on floured board.
• Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
• Grease a large bowl with olive oil.
• Place dough in bowl, turning it to coat with oil.
• Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes.

PIZZA:

 

While dough is rising prepare desired sauces and toppings.
Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick.
Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes).
Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
Watch crust closely and rotate with spatula if necessary.
Remove crust and turn cooked side up (it should be golden brown).
Brush with olive oil, sauce, cheese and desired toppings.
Sprinkle some olive oil over each pizza.
Return for final cooking (2−4 minutes).

 

 

Additional Information:

 

 

Cooking time of sauce, cheese, and toppings will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.

 

Sebaggala Issa; sebaggala09@aol.com ( excel restaurant consultants ltd)

MANAGING CASH FLOW IN YOUR RESTAURANT

Cash Flow Management:

By sebaggala issa

The statistics on small business failure are alarming.

Michael Gerber, author of "The E-Myth: Why Most Small Businesses Don't Work and What To Do About It", says that 40% of businesses fail in their first year. 80% fail within their first five years. Simply because:

THEY RAN OUT OF CASH.

Don't let this happen to you.

Here are 10 Rules to help you take control of your cash flow so you can create the business you have always dreamed of.

1. Never Run Out of Cash
Running out of cash is the definition of failure in business. Make the commitment to do what it takes so it does not happen to you.

2. Cash Is King
It's important to recognize that cash is what keeps your business alive. Manage it with the care and attention it deserves. It's very unforgiving if you don't.

Remember, Cash Is King, because No Cash = No Business.

3. Know the Cash Balance Right Now
What is your cash balance right now? It's absolutely critical that you know exactly what your cash balance is.

Even the most intelligent and experienced person will fail if they are making business decisions using inaccurate or incomplete cash balances. That's the reason why business failures are not limited to amateurs or people new to the business world.

4. Do Today's Work Today
The key to keeping an accurate cash balance in your accounting system is to do today's work today. When you do this, you will have the numbers you need - when you need them.

5. Either You Do the Work or Have Someone Else Do It
Here is a simple rule to follow to make sure you have an accurate cash balance on your books. You do the work or have someone else do it.

Those are the only two choices you have. The work must be done. It's like mowing the lawn. You can't just ignore it. Someone has to do it. That means either you do it or you have someone else do it.

6. Don't Manage From the Bank Balance
The bank balance and the cash balance are two different animals. Rarely will the two ever be the same. Don't make the mistake of confusing them.

It's futile (and frustrating) to attempt to manage your cash flow using the bank balance. It's a prescription for failure. You reconcile your bank balance. You don't manage from it.

7. Know What You Expect the Cash Balance to be Six Months From Now.
What do you expect your cash balance to be six months from now? This one question will transform the way you manage your business.

This question really gets to the heart of whether you are managing your business or whether your business is managing you.

8. Cash Flow Problems Don't "Just Happen"
You would be shocked and amazed at the number of businesses that fail because the owner did not see a cash flow problem in time to do something about it.

The key is to always be able to answer the question - what do I expect my cash balance to be six months from now?

9. You Absolutely, Positively Must Have Cash Flow Projections
Cash flow projections are the key to making wise and profitable business decisions. They give you the answer to the all-important question from Rule # 7.

It's impossible to run your business properly without them.

10. Eliminate Your Cash Flow Worries So You Are Free to Do What You Do Best - Take Care of Customers and Make More Money

Use these 10 Rules to free yourself from cash flow worries. That way you can focus all your time and talents where you can make the most difference in your business.

No more wasted time worrying about what's going on with your cash flow. Instead, you can focus your unique talents and abilities each day on ways to grow your business and make more and more money each year.