c
cccc

c  
 cc
In this 2-3 days of trainee at restaurant I learnt many things. Such as
how 2 welcome customers, way of keeping plates, spoons, etc. I
always used to think this from customers point of view, now for the
first time looking at it from hotel staff point of view.

 

1) Always keep tables ready, because customer can come at any time.

2) Plates, spoons, glass, napkin, should be properly kept on the table.

3) Welcome a customer with smile and greet him good

morning/afternoon as soon as it enters your restaurant.

4) When the customers takes seat, serve him water and offer him
menu card.

5) after 2-3 min. ask him for his order which he would like to place.
And if needed/asked suggest good dishes.

6) Once order placed, give the order receipt to the chef in the kitchen
and make sure the food is ready soon and is served properly to the
customer.

7) A waiter must always be present there to help its customers. i.e to

serve water/food (this puts good impression on the customers)
ã) As soon as customer finishes its food, ask him would he like to have
anything more like deserts and if needed suggest him.

9) And finally after lunch/dinner give him bill (which should be checked
properly).


   

1)p Vake customers order, and make its drink as per.

(if the customer order for 30 ml whisky , ask me whether he
would like it to have with cold drink or soda and water)
2)p Serve complimentary items like papad, peanuts, etc. and sevrve it
as many times the customer needs it.
3)pServe ice cube if needed.
4)pAnd as soon as the drink completes,the customer should be asked
whether to repeat its order or not.


1)p ar order is taken on different receipt book. Known as B.O.V.
2)pCustomers order is taken on this receipt and given to bar tender
to make its drink as per. And then this receipt is sent to bill
section for billing.