Attendants of a hall. Methods of the organisation of work

you are: Attendants of a hall

At restaurants apply two methods of the organisation of work of waiters - individual and zvenevoj.

The Individual method is when the certain site of a hall is fixed to each waiter with 3-4 little tables. All operations connected with service of these tables, one waiter carries out.

This method of the organisation of work has a number of lacks. The waiter, working individually, is compelled to leave constantly a hall to perform the work connected with registration of the order and reception of drinks and dishes (on kitchen, in buffet), and also reception of ware from serviznoj, etc.

As a result visitors have an impression, that the waiter is occupied any ' by the ' business, and to their inquiries is inattentive and indifferent.

Besides, in the course of service visitors can make the additional order or consultation from the waiter is required to them, and sometimes owing to developing circumstances visitors ask to calculate them faster. For performance of all these operations the waiter should be in a hall constantly.

Zvenevoj or a brigade method. This method is most convenient, as considerably accelerates service process, and visitors do not have complaints to a carelessness of waiters.

Waiters are a part of several brigades (links). Group of waiters among which duties are accurately differentiated, the headwaiter (or the foreman) heads; the most responsible and difficult work is carried out by highly skilled waiters. So, the foreman accepts the order, constantly is in a hall, settles an invoice. Other members of a brigade transfer the order in buffet and to kitchen, receive and deliver in a hall the ordered dishes, drinks and other still-room production, clean the used ware, devices etc.

The Link, as a rule, consists of 3-4 waiters of various qualification. The foreman of a link choose the most skilled and qualified waiter.