DUTIES OF A WAITER

WAITERS AND THERE DUTIES

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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.