Service of visitors at restaurant. Performance
you are: Service of visitors at restaurant
Having accepted the order, the waiter receives in serviznoj ware for cold snack and does the order. Then it goes to hot shop and orders hot dishes. And only after that punches checks by the cash car for reception of a still-room of production. Usually at the order of the second dishes (hot) the waiter does the order and for dessert dishes that cooks have prepared necessary products or half-finished products. Then during the moment necessary for giving preparation will occupy them of much less time.
Receiving custom-made dishes from kitchen, the waiter is obliged to pay attention to their registration, temperature etc. If at holiday to it of identical dishes he sees, that one is good, and another is badly issued or one of dishes will seem less on volume or weight, the waiter should not accept them. It is necessary to cause the headwaiter or managing manufacture and to correct defects.
It is forbidden to accept from razdatchika carelessly issued, burnt slightly or cooled down dishes.
At reception of drinks, fruit and other products from buffet the waiter pays attention:
On conformity to their order under the name, completeness of assortment and quality;
On cleanliness of an external part of bottles (drinks should be prepared for holiday);
On integrity factory ukuporki and labels with a restaurant stamp; to check up, whether there is no deposit in bottles, whether apples, pears etc. are well washed up and dried
Wine-vodka products are released from buffet in bottles or in flood in decanters, at the individual order - 50-100 g a drink in a wine-glass. At reception alcoholic and soft drinks the waiter should pay attention to temperature of their giving.
Production Received in buffet transfer to a hall on a tray laid by a napkin.
The Waiter first of all submits mineral and fruit water for what uncorks bottles on a subsidiary little table (sideboard), wipes a neck a napkin and with the permission of visitors spills a drink in wine glasses (the first serves women).
The Waiter should stand on the right side from the visitor, holding in the right hand a bottle so that its label has been turned to the visitor.
After drinks the waiter receives and submits consistently cold snack, hot snack, the soups, the second hot dishes, and then a dessert.
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