When taking orders, have a system - e.g. start at the 1 o'clock position and go round clockwise. Table numbers should be assigned according to a system. Number each item with the guest number on the pad - e.g. on a table of 9 people, each order should be numbered - also write down the time and your initials so the Kitchen/MD can see when the order was taken and who took it Table 5 14:25 SS 1MC - Tom soup 1/2 portion 2FC - 3MA - Prawn Cocktail 4FA- Camembert etc 9MC - Sorbet ____ 1MC - Roast beef 2FC - duck 3MA - F Steak WD 4FA - R Steak Rare etc. 9MC - Do the same with drinks and puds. B, MC, FC, MA, FA = Baby, Male/Female Child/Adult. Put ring round the host number, put a square round anyone requiring special attention - e.g. difficult customer or baby. If the guests won't let you go round in order, keep to the numbering system and fill it in as you go. For large tables, write the list in advance before you approach the table. When serving the food, don't ask who ordered what! This is really bad. Just refer to your carbon copy (there should be a board just outside the kitchen which has all your table orders pinned to it) and serve the correct dish to the correct person. This is *professional* waiting. If the guests later ask you for separate bills later, there is no problem.
This is actually quite enlightening, I'm trying to find work in the catering/waiting sector. Here's a another tip: When serving wine, offer a sample to the gentleman first. If he approves it, first fill the lady's glass, then his.
VERY IMPORTANT: BOTTLES SHOULD NEVER TOUCH THE GLASS! Never allow a bottle or lip of any serving container to touch the lip of customer glass for hygiene and safety (thinnest part of glass easily chips). This goes for all beverages and sauces- sauce/gravy servers should NEVER touch the meal. 1b- hold all bottles from the base, pour with right hand into left hand. Make sure your bottle has s napkin. If bottle is slippery or awkward- use your CLEAN service napkin (draped on left arm) to assist your right hand to grasp the bottle. 2. Take from left, serve from right. 3. NEVER clear a plate near a table, it's disgusting and noisy- take all plates as they are, clean them off in kitchen. some high end restaurants prefer the table scraps covered with a napkin to not gross out fussy eaters. 4. Always have a spotless serving napkin on left arm.
Nice basic advice but It should be far more refined to achieve service excellence. I don't understand why apprenticeships in front of house are no longer available in Australia. After seeing this I think I am going to do my own video and show what is supposed to happen in a proper restaurant. service and clearing should be from the right side of the guest avoiding having your elbow too close to the guest's face. When taking an order whenever it's possible, the correct etiquette is to take the order from the ladies first starting from the oldest lady then the men finishing with the host. For large table starting from the lady sitting on the right side of the host is the protocol.
For you guests: Don't forget the 20% tip. If you can't afford it, don't go out. If you don't 'believe' in tipping well, you don't believe your wait staff serves to make a living. Remember, it's not a hobby, these folks deserve to make a living that will put food on their own tables at home. Thanks lovies!
Unless you're an African American, then tipping is not at all necessary since their ancestors were slaves. People of color and deserve reparations and it starts at not needing to tip. If a black person serves a black guest, then you may tip only equal to what the server gave you for free.
Plates are placed from the right and taken from the right. The left hand with other full plates can then stay out of the way behind the guest. Bread, some side dishes and Silver service (offering items from a larger dish) is from the left, as the platter (on the waiter's left hand) can be held in front of the guest so they can see it and make their selection, with the waiter's right hand manipulates the fork/spoon pincer.
I was explaining the reason for the service. Once you understand the reason, you realise there is no "etiquette" or "style" there is only an explanation. If your left hand is full (of plates of food for the other guests when serving, or plates of finished meals when clearing) then you have to serve/clear from the right. If you serve/clear from the left, you are holding the food to be breathed on, or the trash to be looked at, in front of the guest's face. No Bueno.
listen servers work hard a diner or white table cloth dining don't forget to tip I always if I have a great service I always ask for the same server when we come back it doesn't hurt to say thks also good 🍞 bread. makes a difference
If you're working drunk you might wanna check your priorities. You may be able to perform intoxicated with your 'eyes closed' but really.. what kind of a job are you doing? Your level of perception is most likely muddy as you admit to working under the influence.
Without tip I would not work as a waitress,you have to give 100% from you ,allways smile und polite ,to hear comlaints about everthing ,people want first class service ? They have to give tip ,not ? Go to mc donald and stay there
Well, no server has been drafted. The lower wage is not the customer's concern. A 20% tip is for great service received by patron...not deserved by a whining server. Look... one table "shorting you" every so often is in the recipe. If this happens more than occasionally, consider the fact that you suck. If you are a servers relative, they can speak for themselves.
When taking orders, have a system - e.g. start at the 1 o'clock position and go round clockwise. Table numbers should be assigned according to a system. Number each item with the guest number on the pad - e.g. on a table of 9 people, each order should be numbered - also write down the time and your initials so the Kitchen/MD can see when the order was taken and who took it
Table 5 14:25 SS
1MC - Tom soup 1/2 portion
2FC -
3MA - Prawn Cocktail
4FA- Camembert
etc
9MC - Sorbet
____
1MC - Roast beef
2FC - duck
3MA - F Steak WD
4FA - R Steak Rare
etc.
9MC -
Do the same with drinks and puds. B, MC, FC, MA, FA = Baby, Male/Female Child/Adult. Put ring round the host number, put a square round anyone requiring special attention - e.g. difficult customer or baby. If the guests won't let you go round in order, keep to the numbering system and fill it in as you go. For large tables, write the list in advance before you approach the table.
When serving the food, don't ask who ordered what! This is really bad. Just refer to your carbon copy (there should be a board just outside the kitchen which has all your table orders pinned to it) and serve the correct dish to the correct person. This is *professional* waiting. If the guests later ask you for separate bills later, there is no problem.
H
Thank you! That was very helpful!
This is actually quite enlightening, I'm trying to find work in the catering/waiting sector. Here's a another tip: When serving wine, offer a sample to the gentleman first. If he approves it, first fill the lady's glass, then his.
VERY IMPORTANT: BOTTLES SHOULD NEVER TOUCH THE GLASS!
Never allow a bottle or lip of any serving container to touch the lip of customer glass for hygiene and safety (thinnest part of glass easily chips). This goes for all beverages and sauces- sauce/gravy servers should NEVER touch the meal.
1b- hold all bottles from the base, pour with right hand into left hand. Make sure your bottle has s napkin. If bottle is slippery or awkward- use your CLEAN service napkin (draped on left arm) to assist your right hand to grasp the bottle.
2. Take from left, serve from right.
3. NEVER clear a plate near a table, it's disgusting and noisy- take all plates as they are, clean them off in kitchen. some high end restaurants prefer the table scraps covered with a napkin to not gross out fussy eaters.
4. Always have a spotless serving napkin on left arm.
7/10 for technical and soft skills.
Good video! I'm liked and share 315 times :D
Nice basic advice but It should be far more refined to achieve service excellence. I don't understand why apprenticeships in front of house are no longer available in Australia. After seeing this I think I am going to do my own video and show what is supposed to happen in a proper restaurant. service and clearing should be from the right side of the guest avoiding having your elbow too close to the guest's face. When taking an order whenever it's possible, the correct etiquette is to take the order from the ladies first starting from the oldest lady then the men finishing with the host. For large table starting from the lady sitting on the right side of the host is the protocol.
streets streets
Still waiting for your video
exactly. good advice
You do not serve from the right side it's on the left side, the clearing is on the right side
7/10 for technical and soft skills.
Good video! I'm liked and share 916 times :D
Thank you so much! This is so helpful 😊
For you guests: Don't forget the 20% tip. If you can't afford it, don't go out. If you don't 'believe' in tipping well, you don't believe your wait staff serves to make a living. Remember, it's not a hobby, these folks deserve to make a living that will put food on their own tables at home. Thanks lovies!
This video is Australian - where tip is not required
It's very educating
Rochelle Harris N
also, don't forget ... black customers will ALWAYS be unhappy and NEVER TIP
Unless you're an African American, then tipping is not at all necessary since their ancestors were slaves. People of color and deserve reparations and it starts at not needing to tip. If a black person serves a black guest, then you may tip only equal to what the server gave you for free.
Good video! Useful tips!
Hiii sir..💟💜💕
thanks for the teaching.......
thanks for the teaching.......
excellent video
my culinary teacher says serve from the left and clear from the right?? I have a competition really soon, and I am so confused....?
Plates are placed from the right and taken from the right. The left hand with other full plates can then stay out of the way behind the guest. Bread, some side dishes and Silver service (offering items from a larger dish) is from the left, as the platter (on the waiter's left hand) can be held in front of the guest so they can see it and make their selection, with the waiter's right hand manipulates the fork/spoon pincer.
That's in American style not in other dude
I was explaining the reason for the service. Once you understand the reason, you realise there is no "etiquette" or "style" there is only an explanation. If your left hand is full (of plates of food for the other guests when serving, or plates of finished meals when clearing) then you have to serve/clear from the right. If you serve/clear from the left, you are holding the food to be breathed on, or the trash to be looked at, in front of the guest's face. No Bueno.
Why the child not serve first.
Always from the right
Wear is the hire net? Gloves?
listen servers work hard a diner or white table cloth dining don't forget to tip I always if I have a great service I always ask for the same server when we come back it doesn't hurt to say thks also good 🍞 bread. makes a difference
Good setting table. Hospitality
very informative .Thank you..
i was trained like this clip but it was in files , this one is much better xD
$6.50 for the broccoli soup ??
Rump Steak at high end restaurant $16.50... Only because that was from 1999
very nice video, I like it.
Why she's entering to the table with the tray??
Good video! I'm liked and share 241 times :D
Is this a fine dining restaurant ?
cuando subtitulado al español? saludos
hay
Good video! I'm liked and share 651 times :D
I have 10 years of experience and sometimes work slightly drunk
Can do it with closed 👀 eyes
If you're working drunk you might wanna check your priorities. You may be able to perform intoxicated with your 'eyes closed' but really.. what kind of a job are you doing? Your level of perception is most likely muddy as you admit to working under the influence.
sir i want to ask one thing that i get the offer letter at hasan aldiyafa dubai sheikh zayed road dubai. can u tell me that employer is true or fack
excellent video
This is so at cafe Keep service to guests
nice and very much useful.
thanks
good to learn.
very much enlightening
Yes ask chef.
Always ask chef
Thank youuu
very nice video. .
Good video! I'm liked and share 315 times :D
Curried broccoli soup??
What the hell is that @0:25??
Great
Good video, thanks.
nice one
Nice
what did she say in 1:22
Hi
Talking and writing to English karaoke video banaye please
Without tip I would not work as a waitress,you have to give 100% from you ,allways smile und polite ,to hear comlaints about everthing ,people want first class service ? They have to give tip ,not ? Go to mc donald and stay there
$9.70 for two glasses of Scotch??
lmao that restaurant is not making money
Stalin has a son whaaaattttt .I didn't know 6;58
good
Stalin has a son whaaaattttt .I didn't know 6;58
sir very nice i like
sir very nice i like
when I serve any american food from the right and any serve french from the left
Richard LAM
Americans lack refinement and etiquette, merely cashed up parvenu.
hay
hi
She is not wearing hairnets when entered to the kitchen,and not groomed well
I thought serving was easy
She's not identified food,,
sir very nice i like
Well, no server has been drafted. The lower wage is not the customer's concern. A 20% tip is for great service received by patron...not deserved by a whining server. Look... one table "shorting you" every so often is in the recipe. If this happens more than occasionally, consider the fact that you suck. If you are a servers relative, they can speak for themselves.
casual dining tips, unfit for fine dining.
all fucked up with olive oil
guests, they're guests for f sake!
bed service
ra
halo kurwa, co ona żle zrobiła?
Only old hreek waiters hold plates like that. Lol. What a joke
ribet bener.
kgk ada burjo apa
cuando subtitulado al español? saludos
renato riarte
bed service