1st sem F&B notes Do's and Don'ts of a waiter

Do’s  and Don’ts of a Waiter

Grooming

Do’s

§  Be well groomed

§  Do have pleasant body odour

§  Always wear clean, washed , starched , and ironed uniform

§  Do have a good breath.

§  Do wear polished shoes.

Don’ts

Ø  Don’t Have unpleasant foot smell.

Ø  Don’t Have dirty hands and fingernails.

Ø  Don’t wear spotted or greasy cloths.

Mise-en-Place

Do’s

Ø  Do have a very keen eye contact on the restaurant set-up.

Ø  Do always have a check for cleanliness and sanitation of cutlery and crockery.

Ø  Be punctual at all times .

Ø  Be attentive while laying the covers.

Ø  Always use clean , wiped, and sanitized cutlery and crockery.

Ø  Always use clean, washed,   starched, and ironed linen.

Ø  Always maintain par-stock levels in sideboard.

Don’ts

Ø  Don’t shirk allotted responsibilities.

Ø  Don’t handle cutlery with bare hands

Ø  Don’t neglect the cleanliness and hygiene aspect of the restaurants.

Receiving a Guest

Do’s

Ø  Do receive the guest with the gentle smile .

Ø  Do welcome the guests by using their name in case of known and regular guests.

Ø  Do greet the guest according to the time of the day.

Ø  In case of the  guests with reservations , escort them to the right table and cross-check with the reservation forms.

Ø  Do pay undivided attention to the guest.

Ø  Do speak politely with the guest.

Don’ts

Ø  Don’t munch anything while receiving a guest.

Ø  Don’t misguide the guest with reservation by providing wrong information.

Ø  Don’t leave the guest in the middle while you are in a process of escorting them to the table.

Ø  Don’t be bad tempered or inactive

During Service

  Do’s

v  Unfold the napkins and place it on the guest laps

v  Smile while you are serving

v  Always ask the guest politely for any other extra requirements.

v  Be aware of all the items of the given menu.

v  Be always attentive during service.

v  Answer promptly of the guest needs.

v  Ensure that your cutlery and crockery is matching to specific course or item you are serving.

v  All the accompaniments and sauces required should be served for the particular course without the customer having to ask for it.

v  Start the service with the guest of honour/eldest  woman/woman and then to the othes.

v  Do  serve the food in proper sequence of menu with appropriate cutlery.

v  Do repeat the orders to the guest for cross-checking, for what they have ordered   

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Don’ts

v  Don’t argue with the guests in any case.

v  Don’t ignore the guests by talking among yourselves.

v  Don’t pay more attention to the guest conversation during service.

v  Don’t make misleading statement to the guests regarding the quality of food, or the time it takes to prepare a dish.

v  Don’t serve food or beverages in a plate or a glass that is not dry or clean.

v  Don’t use a dirty napkins or waiter’s cloth. If any piece of equipment falls on the floor, replace it immediately from the side station.

v  Don’t make a guest wait for the food.

v  Don’t indulge in preferential treatment of customers.

v  Don’t place the incorrect cutlery and glassware to the guests.

v  Don’t handle the cutlery and crockery with bare hands.

v  Don’t fill the glasses upto the brim, as it cause inconvenience to the guests.

v  Don’t chew gum while in service.

After Serving

Dos

ü  Present the bill to the guests with a gentle smile.

ü  Request the guest politely for further help if necessary.

ü  Maintain the same interest in the guest till he/she leave the restaurant.

ü  Escort the guest till the door with a pleasant smile .

ü   Thank the guest for visiting and wish him/her a good day

Don’ts

ü  Don’t make the guest hurry to get stations clear so that you can leave early.

ü  Don’t cadge for tips, count tips or jingle coins in pockets.

ü  Don’t add wrong bills into the  customer’s bills .

ü  Don’t hesitate to change the tablecloths, if  required to be changed.

ü  Don’t add up bills  wrongly .