Waiting at the table consists of a set ofprocedures done by food service personnelwho attend to the needs of customers. Thisset of procedures includes the work of thewaiter even before the guest or customerarrives. Sidework is a term indicating allthe duties the waiter or waitress performs,other than those directly related to servingthe guests. It includes the initial duties inpreparing the dining room, studying themenu and leaving the work in proper order
Station assignment refers to thestation or section of the dining roomassigned to a waiter or waitress. Dining room preparation includespreparing the table such as placing thetablecloth and setting up a cover.Preparing a sidestand includes thechecking of supplies for condiments andextra table appointments.
The sidestand is the storage and serviceunit located close to serving areas.Initiating the service means beginning theservice which includes the meeting andseating of the guests, taking the order,placing the order and picking this up in thekitchen. Serving the meal means bringingthe food ordered to the table and attendingto the guests throughout the meal.Handling the guest check concludes thewaiter’s service to the guests. Finally, thetable is cleared and cleaned before the nextguest arrives. In large restaurants, abusboy helps the waiter in some of his task.
The basic act of eating must be refined and be quite unsightly.1. Have small bites for a quick emptying of mouth.2. It is not advisable to drink beverages when food is in your mouth, unless the food is burning hot and you need to drink to cool your mouth.3. Do not chew with an open mouth.4. Talk only when your mouth is empty.
5. Hands are not placed in hair, ears or face while eating.6. Use knife to push food onto your fork not your finger. Knife is held at left hand as held in the right hand for cutting.7. Do not lower your head to lift food, lift food to your mouth.
8. Spoon vegetable soups and other types of soup. Drink only thin soups.9. Finger foods may be taken and eaten with fingers. Finger foods may include bread, pastries, and small fruits.
Foods are served according to the orderof the menu which is appetizer, soup,salad, main dish, and dessert. This correctsequencing is important. Serving the foodin the correct side of the customers ensuresefficiency. Quality service means prompt,correct, complete service characterized bygoodwill.
1. Clean the table following the order: first remove the serving dishes, second remove the plates and side dishes from individual covers, and lastly use a small tray for unused flatware and other implements.
2. The order of planning a course starts with laying the required flatware and small items such as cream, saucer, sugar (use a tray for them); second, place plates, bowls, crops and saucers needed. Finally bring the food and beverage.3. Serve food from the right using your right hand with your right food forward not too close to the guest or serve the food from the left side using your left hand with left hand with left food forward.
4. It is not good to cross the table to serve another guest, serve on the guest sides.5. Words such as “Excuse me, Ma’am, Sir” are oftenly used when serving.
6. Repeat the name of the dish ordered by guest by saying “Your steak Ma’am.”7. Excuse yourself when serving and removing any table appointments.8. To ensure correct order for the right person, make a table plan when taking order.
Welcome and greeting of guest by the waiter or host.Give a seat to the guest.Offer beverages or drinks before dinner.Serve drinks.Serve water.Present the menu card.Take food orders from the guest.Complete the set up of tables.
Serve food according to the following sequence: a. Bread and butter b. Appetizer c. Soup d. Salad e. Main course Clear the table. Offer a dessert. Serve the dessert. Offer and serve after dinner drinks. Presenting a check/setting the check. Bidding goodbye to the guest.