This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.

1. DUTIES & RESPONSIBILITIES OF
OFFICE / PANTRY WAITER
SASIKUMAR NATARAJAN
EDUCATIONALIST& HOSPITALITY TRAINER
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2. OFFICE BOY / WAITER RESPONSIBILITIES
• Greeting clients and visitors as needed.
• Organizing office Set up.
• Restocking the pantry equipments.
• Handling Pantry orders and other communications.
• Managing filing system.
• Maintaining supply inventory.
• Recording information as needed.
• Updating paperwork, maintaining documents, and word processing.
• Helping organize and maintain office common areas.
• Performing general office clerk duties and errands.
• Coordinating events, as necessary.
• Maintaining office equipment as needed.
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3. OFFICE BOY / WAITER JOB RESPONSIBILITIES
• Aiding with client reception as needed.
• Experience as a virtual assistant.
• Creating, maintaining, and entering information into databases.
• Coordinating with meeting room setup.
• Checking support tools in the meeting room.
• Maintaining cleanliness of the meeting & pantry area.
• Maintaining crockery, cutlery and Glassware of the pantry.
• Maintaining the cleanliness of the Dinning area.
• Frequent inspection on pantry equipment.
• Control on water dispenser and water bottles.
• Monitor safety system of workplace and equipment.
• Pre and post inspection on meeting / pantry area.
• Disposal of Waste.
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4. Basic document awareness for office /
pantry waiter
• SOP – Standard operating procedure
• Risk Assessment
• COSHH
• Manufacture instructing Guide
• Check list
• Asset Document
• Inventory Document
• Cleaning / Maintaining Schedule
• Food Safety Awareness
• Hand hygiene
• Grooming standard
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5. Order taking – Service – Clearance
ORDER TAKING PROCEDURE:
• Approach Guest With Smiling Face
• Greeting (Use Right Daytime)
• Use Right / Pleasing Words for Order Taking
1. Would you like to have Something to drink?
2. Can I offer Something to drink?
Never ask :
What you want
Avoid facial expression
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6. Order taking – Service – Clearance
Service Procedure:
Tray Arrangement
• Beverages
• Pre-Plated Food
Tray Handling Procedures
• Small service tray should be carried with one hand.
• The big tray must be carried with two hands.
• Place the left hand under the center of the tray with fingers
spending out comfortably.
• Heavy, high and hot items must be closed to your body.
• Pick up the tray in your left hand, ensuring your palm is in the
center to keep the tray well balanced.
• Your left arm needs to be at a 90-degree angle to your body.
Elbow to be kept close to the side.
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7. Order taking – Service – Clearance
Service Procedure:
Positioning glasses on the tray:
• The glasses need to be evenly balanced.
• The tallest glasses are positioned closest to your body
for safety.
• Make sure the glasses cover no more than 80% of the tray.
• Make sure the glasses are not touching each other on the
tray.
• Make sure there are no glasses to lay on the rim of the tray
cloth.
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8. Order taking – Service – Clearance
Tray Handling Procedures
• Walk confidently and carefully.
• Eyes always looking forward.
• Demonstrate good posture.
• The tray is kept on the level at all times .
• Always keep balance and not overloaded when carrying a tray.
• Don’t walk too fast or rushing in the service area.
• Empty trays must be carried flat, in the service position.
• Place the left hand under the center of the tray with fingers spreading out comfortably.
• Palm and underarm should be right below the heaviest part of the tray after the dishes or
drinks put on.
• Carefully use both hands when carrying rectangular bussing tray.
• Heavy items must be moved closer to the body to avoid falling over and to provide extra
stability.
• Tray mat or tray liner, if required, must be designed to fit the tray, clean, free of holes and
non-slip.
• Tray and mat/liner should be washed and sanitized after shift and stored properly.
• Never leave a service tray on the guest table while providing service.
• Avoid un-balanced stacking on the service tray to ensure the safety of the glasses or plates.
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9. Order taking – Service – Clearance
Other Points to note while handling trays
• Don’t use the tray cloth for any cleaning to avoid additional washing.
• Give colleagues coming from the right priority.
• Never overload or stack up too high equipment.
• Don’t walk too fast.
• Use tray mat or liner if require.
• Avoid unbalanced stacking on the service tray.
• Never overload or stack up equipment too high
• Large or heavy trays must be carried with two hands
• Small service trays can be carried with one hand in the center of the base, freeing one hand for service.
• Fold the tray cloth in an original way.
• Once you have served, pick up empty glasses from other tables and /or take new orders.
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10. Order taking – Service – Clearance
Follow Up and Clearance
Meeting / Conference Room:
• Check after 30 minutes for refill or New Order.
• Do not interrupt in Conversation.
• Wait for Guest Order
• Repeat Guest Request
• Clear the Cup and Cutlery without disturbance.
• Clear the crockery and cup without sound.
• Use Tray for clearance if required.
• Don’t place the service tray on guest table.
• Don’t keep the used cutlery, crockery and glassware at meeting room.
• Don’t clear the water glass until the meeting finish.
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11. PANTRY Room ARRANGEMENTS
• Switch on the Pantry equipment as per manufacturer instruction guide
• Refill the required items in the equipment.
• Arrange and restore the required beverage supplies.
• Check the stock availability every day
• Maintain the checklist and documents.
• Organize the wall cabinet with required materials
• Refill the tissue, dishwash chemical and hand soap in the dispenser.
• Kitchen utensils and keeping them at their respective places.
• Check the water dispenser.
• Arrange the dinning area neat and clean.
• Maintaining the Floor neat and tidy.
• Arrange dustbins with liner.
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12. The Don’Ts for The office / panTry waiTer
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• Don’t Be On your Cell Phone always
• Don’t Leave Empty Glasses Hanging
• Don’t Sit At A Customer’s place
• Don’t Forget Small Details on service
• Don’t Anger Coworkers
• Don’t Overshare the details
• Don’t Disappear
• Don’t Disagree With a Customer
• Don’t Discourage Client /Company/ Visitors
• Don’t wear noisy jewelry
• Don’t use Strong Perfume/cologne
• Avoid Emotional displays
• Curtailyourhabits
• Don’tbecaughtsleeping

13. Thank you
Always remember Client Satisfaction is
our Key for Success
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