Technics of work of the waiter

Starting to work with the order, the waiter should observe the general rules of technics of service, and also the accepted sequence of giving of cold and hot snack, dishes and drinks.

Visitors should be served quickly, without noise and vanity. The service waiting time should make no more than 15-20 minutes (till the moment of giving of cold dishes).

The Waiter should be able to put ware and to display tablewares before the visitor without noise, smooth movements and in a certain order.

The Waiter should submit dishes and drinks the right hand on the right side from the visitor. Each subsequent dish submit only after from a table the used ware will be cleaned. Cleaning of ware with the food rests is made only with the consent of the visitor.

All ordered dishes and drinks are brought in a hall on a tray laid by a napkin, it should be born on the left hand, and if necessary to hold right.

There are some ways resocks of trays: on the area of all palm and widely moved apart direct fingers, on tips of five fingers (an easy tray). The tray with dishes cannot be lifted above a shoulder (the exception can be made only in a subsidiary premise).

Dishes and drinks on a tray establish only in one number. The still-room and kitchen production should be brought separately. It is impossible to carry an empty tray, having lowered it down to level of knees.

From a distributing counter a tray lift two hands, taking its right hand, do movement by the semibent brush of the left hand to the tray middle. The waiter holds further a tray on tips of the semibent four fingers and the extended big finger.

The Easy tray hold at the semibent brush of hands. From this position it is possible to translate a tray in position on a palm. An easy tray hold on tips of five fingers against a breast left-hand side at level of an elbow or a little above it.

If the tray is overloaded by ware with dishes or drinks it hold hardly below a breast.

All dishes and drinks put on a tray only in one number. Heavier tableware should be more close to the waiter, high - in the tray centre, lower and easy - is closer to tray edges.

Brought from kitchen on dishes in bowls, baranchikah it is necessary to show culinary products to visitors - to customers, and then, having received their permission to spread out to plates.

At raskladyvanii food on plates directly at a dining table the waiter should be to visitors with a dish on the left side.

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