Service of visitors at restaurant. Order reception

you are: Service of visitors at restaurant

At reception of the order the waiter should stand near staying whenever possible on the right side from it, not concerning thus a table, a chair (armchair), not bending close to visitors. The menu is offered in the opened kind on the first page at the left the left hand. If at a table one company sit some person, the menu moves to the senior from them.

At a meeting of visitors, reception of the order and service the waiter should observe the accepted rules of etiquette. So, if among visitors there is a woman, it is necessary to help to it to take a place behind a little table, to substitute an armchair. The menu first of all is offered senior of women.

Having waited some minutes aside, it is necessary to ask politely, whether the help in a menu choice is necessary to it. If visitors ask to advise, what dish is better for choosing, the waiter immediately with readiness should come to them to the aid, trying to consider tastes of visitors. If the visitor does not express desire that to it have helped, the waiter is recommended to wait patiently.

If the visitor asks the waiter: ' That at you today the tasty? ' - never it is necessary to answer: ' At all of us it is tasty '. Recommending to the visitor this or that dish, the waiter should tell about its flavouring qualities and features of preparation with skill.

After reception of the order for culinary dishes the waiter accepts the order for wine-vodka production, but should be thus ready to help visitors with a choice of wines and to cold snack, and to the first and second dishes etc.

It is necessary for Waiter to know thoroughly not only assortment of wines in buffet (bar), but also their quality, features and, in particular, skilfully to recommend those or other wines in a combination to the ordered dishes.

If visitors, sowing for little tables, have long conversation, the waiter can, not expecting the conversation termination to ask: ' Allow to accept the order? '.

From the visitor the waiter, the foreman of a link of waiters, and from the big companies or groups - the headwaiter can accept the Order. The order is entered in a notebook of accounts in duplicate; under a carbon paper. To accept orders follows very attentively to warn occurrence of misunderstanding. After acceptance of the order he should be repeated to the visitor for check, to specify time of giving of a dish etc.

If some visitors sit at a table separately, the waiter should approach to each of them and open the separate account.

Upon termination of order reception follows, besides wine, to offer fruit or mineral water.

If two and more visitors have come, they can recommend snack at the rate of half-portions for the visitor - for example, one portion of caviar, salad, a salmon, sturgeon.

After acceptance of the order the waiter doservirovyvaet a table according to the accepted order.