F&B Service Basic Etiquette: www.chefqtrainer.blogspot.com

BASIC ETIQUETTE F & B SERVICE
Delhindra/ chefqtrainer.blogspot.com

 Attend to guests when they enter the restaurant.
 Greet guests according to time.
 Preferably address them by their name.
 Be polite to the guest.
 Help to seat ladies.
 Never interrupt when the guest is speaking to another guest.
 Avoid meanness such touching hair or nose miring etc.
 Remember to regular guest special dish giving him & friendly
atmosphere.
 Be attentive to guest calls.
BASIC ETIQUETTE

GROOMING

CLEANLINESS OF THE BODY
Take a bath regularly especially before reporting for duty.
Apply deodorant or body talcum – Recommend REXONA deo.
Avoid using too much perfume.
Teeth should be clean and breathe odor free.
POSTURE
Always hold the body erect, with head straight and shoulders erect.
Do not run or lean on pillars, chairs, tables, walls or service station
Stand at assigned station in an attentive and receptive manner
Do not slouch.
Always maintain an upright posture.

UNIFORMS
Wear only clean, well pressed uniforms that are free of stains.
The uniform should be well fitting.
Always wear nametags on duty.
Exchange uniform as per the policy.
Jewelry
Avoid wearing excessive jewelry while on duty.
Only one ring of conservative design is permitted.
No ear studs for male.
No bracelets.
Pendant or medal in chain worn on the neck must not be visible outside.
Watch should be conservative in design and the band may be silver, gold, or
leather. Permitted colors of the leather band are black, brown, or tan. NO
swatches.

HAIR
MALE :
Keep hair short, neat and well combed and free from dandruff.
Hair length must be at least one inch away from shirt collar.
Shampoo hair frequently and do not overuse hair cream, spray, gel, mousse.
Hair must be kept off the face at all times especially when leaning forward.
Beards are not permitted unless with the consent from the personnel Unit
due to the religious reasons.
Moustache if kept, must be neat and well trimmed. The moustache should
not be falling below the lip line.
Side burns should not be shorter than the top of the ear and NO longer than
the bottom of the ear lobe.
Clean shaven before the duty.
While on duty do NOT comb or brush your hair

SKIN
Keep it clean always, wash often, drink plenty of water and obtain
adequate sleep and exercise.
If it is too dry apply moisturizer.
HANDS AND NAILS
Wash hands every time after using the toilet, washroom and smoking.
Keep finger nails short and clean at all times. Make sure the cuticles are
clean always.
Do not wear any nail polish.
Do not bite nails instead use a nail cutter.

TEETH
Brush teeth after all meals and rinse the mouth constantly.
If wearing dentures, remember to have them on while on duty
FEET
Keep your feet trimmed and toe nails trimmed.
Foot powder is recommended if the feet smell.
For extreme cases consult physician.
FOOTWEAR
Wear the footwear approved by the shop. Shoes should be of
correct size and well polished.
Always make sure that the shoes are not frayed at the edges.

BRIEFING

 Meeting of the restaurant staff prior to the opening of the restaurant
print to be remembered by the modules are :
 Through knowledge of the Food & Beverage items available in the
menu & even the non available ones.
 Knowledge of the devoir soup & main dish in order to push it to the
guest.
 Be equipped with clean with the service .
 Rest manager should check weather the waiter has satisfied the
above points.

HYGIENE & SANITATION

 Remove soiled dishes and leftover food from the table immediately.
 Crumbing should be done regularly before laying the new cover.
 Keep side-station, table and other surroundings clean and meticulous.
 Keep all souse bottles clean with the mouth wiped.
 Clean cutlery in fresh water and wipe & dry this before use.
 Wipe glasses with a clean waiter-cloth & always hold the glasses from
the bottom.
 Bar mirror & plate glasses should be free from stains.

ALLOCATION OF DUTIES
Duty
Allocation

 Duties must be rotated to prevent monotony.
 Different stations must be assigned to the staff on a rotation basis.
 Each station must have a uniform number of staff members:
Assistant Waiters/Waiters, and
Restaurant Supervisors.
 The person assigned to the bar must have a good experience and
knowledge of beverages.

ATTENDENCE

 Any person who reports late should be marked late and the records must
be send to the Personnel Department for necessary action like deduction
from salary.
 Use a pen and ensure that there is no over-writing to avoid malpractices,
any changes made should be counter-signed.
 The register should be carefully handled as it is used for a full year and
should be kept in a safe place.
 The Restaurant Manager should be made aware of late-comers and
absentees to take necessary action.
 Prolonged absenteeism and periodic late-coming should be dealt with
severely.
 Staff should be made to realize that coming to their job on time is of great
importance

ATTITUDES
“Attitude is a little thing that makes a big difference.”
Winston Churchill

WILLINGNESS TO SERVE

 The waiter should be briefed about the tip system and shown how a good
service can fetch greater tips. At this stage emphasize the point that a
guest lavish tips only when he is pleased with the service and the service
can only be good when the waiter is willing to please.
 A waiter’s job is appraised on his keenness and willingness to serve. This
determines his job advancement, promotion, increment and other
benefits.
 A waiter is a representative of the hotel and his restaurant. He projects its
image and is responsible for maintaining its high standards. On his attitude
and action will depend the image of the hotel.

CHEERFUL ATTITUDE TOWARDS WORK & PLACE

 A cheerful attitude is an asset. It is infectious as one cheerful person
spreads cheer and goodwill wherever he goes. As a result the work
atmosphere is pleasant and free of tension and overwork.
 A cheerful attitude towards colleagues is an advantage because a waiter
would be able to obtain the maximum cooperation and help from them.
 Job satisfaction comes from within oneself and depends on one’s
attitude towards one’s work. If one has a cheerful outlook any kin of
work can seem worthwhile and interesting.

CORDIAL RELATION WITH INTERACTION

 One of the best ways to develop cordial relations and a team spirit is
through group effort. Let the group effort. Let the group set the goals.
Show how much easier it becomes to resolve problems when everyone
puts their heads together. The phrase “United we stand, divided we fall”,
should be the motto.
 Through team spirit and teamwork efficiency is increased. Increase in
efficiency implies higher sales turnover, which implies more earnings for
everyone.
 By maintaining cordial relations, one not only benefits financially but also
personally. A good friendship is also an asset and is of great help during
times of trouble.
 cordial relation with guest is good relation. A guest who is pleased with
the guests is good relations. A guest who is pleased with the friendly
atmosphere of a restaurant is bound to visit it again and again.

COURTESY

 It is the hallmark of a good waiter to be courteous on all occasions not
only towards guests but also towards his colleagues and other people
working in the same unit.
 Courtesy should be inherent in his nature and a sign of his desire to
please those with whom he comes into contact.
 The advantage and necessity of being courteous should be emphasized
as it not only smoothens operation but also ensures better ties.

F&B Service Basic Etiquette: www.chefqtrainer.blogspot.com

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to F&B Service Basic Etiquette: www.chefqtrainer.blogspot.com

Similar to F&B Service Basic Etiquette: www.chefqtrainer.blogspot.com (20)

More from Culinary Training Program

More from Culinary Training Program (20)

Recently uploaded

Recently uploaded (20)

F&B Service Basic Etiquette: www.chefqtrainer.blogspot.com

Editor's Notes