{ PROFESSIONAL ATTITUDES }

1 — Welcoming and serving customers who enter the room, especially if they are strangers, with demonstrations of sympathy and natural consideration, but without servility, is the duty of the bosses and all employees. If the customer does not have a table reserved, the head of shift or other waiter must indicate him a free table, where he can be served or wait a moment. The abandoned client, waiting, resents the lack of attention, feels unwelcome and does not forgive the lack of enthusiasm or sympathy to receive him; 2 — Saluting customers who enter or leave, with a slight inclination of the body and a clear expression of respect, with an open look and cheerful, are proper attitudes of the correct reception practiced by a conscientious employee; 3 — The customer must be considered and treated as one of our guests: let us greet them with a cordial and frank smile, considered the most expressive form of kindness that, for a stranger, also represents friendship. Whenever possible, we greet the customer using their name, because for all of us the most beautiful word is still their own name. Therefore, let us cultivate the memory of names and surnames; 4 — The correct professional position — straight body, heels together effortlessly and arms dangling naturally — must be maintained whenever speaking or taking orders from clients or superiors. The placing of hands on chairs, tables or walls, as if to serve as a backrest or staff, shows evident apathy, lack of interest in the work and even disrespect. The waiter, on the contrary, must show that he is active, attentive and deferential; 5 — When taking a customer order, the employee must not bend over or lie down on the table. Practice the correct position as indicated above and, whenever possible, place yourself to the left, having, however, presented the list or menu on the right side, except when seated at tables embedded or among guests, in which cases, of course, will present from the front or the left, whichever is more functional; 6 — Elderly customers, the sick and the lame should be helped to sit down and placed, if possible, in an unseen place, so that they feel more comfortable and more comfortable. Avoid places subject to low temperatures and drafts, especially for the elderly or the sick; 7 — Children need to be helped to sit in their own chairs (which all good restaurants must have) or, failing that, look for pillows to put on the regular chairs and, in this way, stay more tall, to better accommodate themselves at tables. The waiter should also offer to provide them with the napkin or bib, replacing it when too dirty, so that they do not cause a bad impression on other guests, as well as helping to cut the larger pieces on their plates. 8 — Do not run in the rooms or in any other part of the service. The good employee works and walks confidently, without dragging his feet or running. Be active but not a runner; 9 — Do not talk to customers for a long time, because otherwise the service of other guests cannot be done and, with good reason, customers resent it; 10 — If the guest does not eat the delicacy that was served to him, ask him gently if he wants another. He may not have eaten due to lack of appetite, but it could also be due to lack of preparation, a circumstance that should be communicated to the hierarchical superior, so that he can take the necessary measures; 11- Correctness and delicacy are personal qualities that must be manifested clearly and very naturally, not only with clients, but also with co-workers, especially with those new to the house, as they greatly need our help and cooperation; 12— Perfect cooperation among employees, especially among those working close shifts, is a professional characteristic that distinguishes a good colleague from a bad one. Helping an overworked employee provokes in the observing customer a feeling of respect and admiration for the employee who provides such assistance and increases in superiors the consideration due to that helpful employee.

(Are you a good waiter)

Often, someone has an excellent idea in their head but doesn't know exactly how to start writing a book, as they have difficulty materializing the thoughts to turn them into good content. Thus, the first line or the first paragraph of a work can take years to be written. Starting a narrative with the famous “Once upon a time…” might work, but depending on the genre, it won't be enough. So what steps can the writer take to start writing? {Because I'm back to writing}, I'll try to answer some questions.

28/09/2020

As I already said I will start to tell you a little about my life in London, where I worked, it was only 2 in 7 years Rocca di papa 75-79 Dulwich Village, and Rocca di Papa South Kensington - 73 Old Brompton Road, SW73 London, Franco Manca Bournemouth and current work at seafood restaurant Westbech I had the best Manager, and the best big boss that we can choose. I will tell you if you currently work here in London. I will tell you about the good and bad service, the good and bad employees, the quality of services what is lacking to improve, your work to tell the truth the lack of much quality

27/10/2020

Hello myfriends As of today I came back to continue to write about my adventures in hospitality, it has not been easy but I will do my best. It’s been awhile since I posted about Respect as you should work in restaurants, because my coming to London was to improve my professional life. In the last few years I have learned many things that I missed for my life. I will count on the places where I worked, which have only been 2 in the last 7 years, I will count some Portuguese places that you can visit.

NEVER KNOWS EVERYTHING

He thinks he knows a lot, but do not know anything, and their ignorance is such that not even in a position to know what it lacks.
The person who serves the table the waiter should be with flawless complexion. Must have good posture, never bend over the guest (always clean clothes, because hygiene is key. The neat table, everything should be impecável.Começa by the input If the input is cold, you may be on the plate and the table, will be served by the left side after sitting down. drinks are served on the right and in accordance with the dishes. Never fill to the brim cups (only 2/3 cup). the first cross is carried by the left side of the guest, dirty dishes should also be removed from the left side. the clean dishes always come to the right guest. Serve men and women always starting from the guest of honor. Avoid batteries by removing the dishes, the dishes first and then the cups are removed.
When you finish the meal, coffee can be served ..
If you have further questions, please contact me that, where possible, we will be available to help you.

The Waiter is the professional

The Waiter is the professional who, in compliance with the hygiene and safety standards, performs and prepares the restaurant service, welcomes and serves customers, makes the table, advises the choice of dishes and drinks, performs services buffets , banquets, cocktails and other performs the billing of services in restaurants, hotels and similar establishments.
The service is a subject to which I am very sensitive. And of course, how am satisfied greatly influences my views on the site and may or may not make me go back.
There are, in my opinion, two elementary features underlying the functions of a waiter: one is the smile and the other is the taste to please the customer. Now these are points, to my regret, that are not always considered by these professionals. There are many spaces close and I believe that this is due not only to economic issues. It should, I believe, the little care service and, in some cases, even unprofessional
Things in my view it has to have a waiter.
1-HAVE LIKE THE PROFESSION
2-HAVE A LOT OF PATIENCE
3-ALWAYS BE VERY TIMELY
4-EVER LOOK FOR CLOCK IN SERVICE TIME
5-HAVE VERY HYGIENE
6-NOT DRINK IN ACOOL SERVICE TIME

5 sentences of a good waiter

1
You Behave professionally. This is a business, not a PARK People talk and workers know the difference between a person who is a fun company to work for and a person who is always playing. Fun means a good personality, a joke or two and a smile. Playing all the time is: wasting your time and that of others, often not be doing their job, and often be seen standing on the other workspace instead of on your own.
2
Learn to accept criticism, This will provide you with valuable insights into what people expect of you, what your weaknesses and what you need to work on first. If a boss or coworker criticizes you in a way that hurts or irritates, wait until you cool off and calm down and ask if you can talk to him. Tell him how you felt, but tell them you would like to correct the problem and want to know what needs to be changed ..
3
Learn how to do your job and do it right. Whether menial and tedious or difficult and well paid, learn to do the job no matter how hard you think you can be. The pay is usually based on years of experience, ability to do their job, working time with the company, and educational background. If you do not know how to do something, find out. Do not make up excuses not to do it
4
Cultivate a good relationship with people in their work, they are experts in their respective departments. Treat all co-workers with respect and kindness because they have more power than you think, and your reputation with them is important. Do not go out with other employees who abuse, disrespect, or speak ill of others.
5
Never arrive on time. Always arrive before. Is at least 10 minutes earlier every day. Thus, if you are late, you will be on time, you can walk and still not be late. If your client is in advance, you will be there to greet you and will not leave anyone waiting for you - even if you arrive on time.