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Now you can relax! You've got the job. Now you're probably wondering "now what?" Here is when you mentally decide to be the "best", or at least one of the best. What does the best mean? More to the point, What talents or abilities should I have? Here are few. Fortitude Ability to speak well Mentally organized Mannerable Pleasant demeanor Affinity for the public Not easily offended Be a team player Willingness to work Basic math skills Stamina Furthermore: Dressing as sharply as uniform allows. Mentally focused on the job at hand. Never sit around. If you have nothing to do, stand on your station, there's nothing worse than a hostess or manager having to find you when you've been seated. Tools of the trade: Paper and pens. Wine opener. Lighter for candles, or cigarettes. Crumber. Any other items not listed particular to the unit. So what else makes a waiter great? In my experience, that depends on who you ask. After all is said and done, it boils down to two categories. Guests and co-workers. Although, in the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll deal with them first. On your first day, you'll probably be assigned to a "trainer" whom you will follow in order to see how things are done. You should be given some kind of tour or overview of the restaurant, with respect to info you need to be familiar with. This is your training period, and varies from unit to unit depending on the service level to be performed. Information you need to learn in the form of menus, wine, beer, liquor, et. al. will be given. Take note of specialty,and non listed items as well. Some may be new to you, some not, however, don't fret, it will all come together as time passes. While training, be aware of details as you follow your trainer.Observe the food presentation, and develop within yourself how you would best describe it. Listen for exceptions, and write them down for follow up when time permits. A lot of items/preparations may be available just not listed. Whether working with your trainer, or attending guests, anticipation of their needs is always a plus. Take the high road and ask trainer if performing certain basic tasks would be o.k. Greeting a table, taking drink orders, delivering food are all helpful, and may buy needed time. Table clutter is an often overlooked part of being a waiter, especially when busy. You may or not have bussers with this responsibility. Even so, in the end it's still your territory. Clear all unnecessary items, and place settings for next course. There will most likely be an approach for clearing guests one at a time or all at once, depending on how upscale a venue it is. Be aware of mis-en-place, in this case tools for performing various aspects of service. Examples would be: wine carts, decanters, coasters etc. for wine service, or items needed for french/tableside service. From the"brim to the dregs", with regard to coworkers, always display courtesy. You are the newcomer, and as such should concentrate on listening as opposed to speaking, unless you have questions about procedure of course. While new, be opinion-less, and let your bosses be your problem solvers. This will fare you well, and go far in helping you fit in.
Article Source: http://www.fubrus.com
For further techniques on how to be a great waiter,check out the Waiter Tips|Training blog by Brent Newby, or get more expansive waiter service basics at this website.
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