The document provides dos and don'ts for waiters. It states that waiters should attend to guests as soon as they enter, help remove coats, and greet them politely. Waiters should be attentive to guests' needs, avoid interrupting conversations or eavesdropping, maintain proper posture, and be available when called. They should also avoid arguing with staff or guests and chewing gum while working. Proper grooming and preparation are important to provide good service.

1. Do’s and don'ts of a waiter
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2. WAITER:
WAITING STAFF, WAIT STAFF ARE THOSE WHO
WORK AT ARESTAURANT OR BAR ATTENDIND
CUSTOMER’S SUPPLYING THEM WITH FOOD AND
DRINK AS REQUESTED PROMPTLY AND
PLEASANTLY.
THE WAITER IS POPULARY KNOWN AS STEWARD
OR COMMISDE-RANG
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3. DO’S AND DONT’S OF A WAITER
ATTEND TO GUEST AS SOON AS THEY ENTER IN
TO THE RESTAURENT.
ASSIST GUEST TO REMOVE WARM,HEAVY COATS
AND HELP TO PUT THEM WHEREVER THEY
LEAVE.
WISH THE GUEST AS THE TIME OF THE DAY AND
WELLCOME TO OUR RESTAURANT
BE POLITE TO THE GUEST.
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4. HELP TO SEAT LADIES FIRST.
PROVIDE EXTRA CASHIONS OR SPECIAL CHAIRS FOR
CHILDREN.
WHEN SPEAKING TO A GUEST DO NOT INTERUPT HIM/HER IF
HE /SHE IS SPEAKING TO ANOTHER GUEST.
DO NOT OVER HEAR THE CONVERSATION.
AVOID MANNERISM SUCH AS TOUCHING HAIR,NOSE ETS……..
STAND ELECT ALL THE TIMES.A GENTLE LOW AT TIME OF
SERVICE’S IS PREMISSIBLE
BE ATTENTIVE TO GUEST CALLS.TALKS SOFTLY
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5. STRIKE A MATCH ENABLE A GUEST TO LIGHT HIS /HER
CIGRATTE
AVOID ARGUING WITH SERVICE STAF AND GUEST
AVOID ARGUING SOLITING FOR TIPS.
AVOID FROM CHEWING GUMS OR BETTLE NUTS.
PRESENT THE CHECK TO THE HOST DIRECTLY IN ORDER TO
AVOID EMBARASING HIM/HER….
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6. WAITER SHOULD BE ALWAYS……LIKE
THE HOTEL AND THE RESTAURENT
BUSINESS IS AN ADMIXTURE OF
SHOWMANSHIP,DIPLOMACY AND
“SOCIALBILITY” ALWAYS FRONT
LINE.REQUIRE AN ABLITY TO
COMMUNITE EFFECTIVELY WITH
CERTAIN MANNERS AND THE
ASSOCIATE WITH GENTLENESS
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7. WELL GROOMED AND EQUIPPED WITH THE BASIC AIDS OF
OPERATIONS SUCH AS BOTH OPENER,LIGHTER,SCRBLING PAD CLICK
PEN ETC…
COMPLETE MISE-EN -SENCE AND MISE –EN –PLACE THE RESTAURANT
OPENS.
LEARN MENU PREPARACTIONS AND THEIR PRESENTATION.
CLEAN AND POLISH ALLOTED SILVER
WARE,CUTLERY,GLASSWARE,AND CHINA WARE ..
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8. LAY TABLE COVER AS STANDATDS SET…
SEVED FOOD AND BEVERAGE’S BY THE
STANDAD OF A RESTAURANT…
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