SERVICE – WAITER/

WAITRESS
1. Waiter/waitress
A man or women working at
restaurant, cafe or bar who
serve food & beverage.
 
2. Responsibility as
waiter/waitress
• Polishes and prepare
equipments
• Set up table
• Meet and greet the guest
• Seat the guest
• Place napkin from the right
side
• Present menu from the
right side (open)
• Suggest the daily special
or beverage from bar
• Take the order
• Serve the guest order
correctly and in a sequence
of service
• Ask the guest satisfying
• Clear the dirty dishes from
the table
• Prepare check for payment
or ask the guest signature
• Re set up the tables and
ready for next seating
• Clean the restaurant and
pantry
• Perform assigned side jobs
 
3. Type of menu
• A la carte
Has complete sequence and
many choices. Its usually
served for breakfast, lunch,
or dinner, in the Dining room
and Supper Club. The price
list is not mentioned on the
menu because the guests
do not need to pay.
• Table dʼhote
Has complete sequence and
many choices. Usually
served at lunch or dinner
only at special event.
• Children menu
Will be given to the children
and it doesnʼt have many
choices and not complete as
adult.
• Buffet menu
Has complete sequence and
many choices, usually
served in the Lido
restaurant.
 
4. Type of Restaurant
• Formal restaurant
This restaurant caters to all
the guests who prefer table
service in a Formal
atmosphere which the table
set up is elaborate and also
has basic essential
procedure for serving from
arriving until leaving so that
all the guests will have an
excellent service in every
meal time. The formal
restaurant on board is Dining
room.
• Informal restaurant
This restaurant specially
prepared for guests who
prefer buffet style or self
service with casual table set
up and lay out so the guests
will have assistance if they
need it. The informal
restaurant on the board is
Lido.
• Specialty restaurant
This restaurant is offered to
the guests who want to have
different athmosphere and
menu at dinner. The guests
who want to have dinner in
this restaurant have to make
reservation and have to pay
for it. This restaurant usually
located in Lido Deck.
  
5. Consist of Menu
a. Appetizer
b. Soup
c. Salad
d. Main course
e. Dessert
 
6. How To Serve The
Menu
• Provide menus from the
right
• Take order from the right
• Remove menus from the
right
• Serve guests from the their
right
• Remove items from the
right
• Serve dressings, sauces
and condiments from the left
• Ladies first and serve
clockwise
• Prior to delivery of each
item verify that it is the
correct order
• Make sure each dish is
prepared to your guestʼs
satisfaction
• During all courses of the
meal, make inquiries with
guests to ensure that they
are pleased
 
7. How To Polish
Restaurant Equipment
By using dishwashing
machine or by manual 3 sink
systems.
 
 
 
 
8. Restaurant Equipment
 
a) China Wares
• Side plate (bread and
butter plate)
• Dessert plate
• Dinner plate
• Salad plate / pasta
• Soup cup / cereal bowl
• Coffee cup & saucer
• Milk jug
• Ramekin dish
• Cream jug
• Coffee saucer
• Demitasse cup
• Demitasse saucer
• Show plate
 
b) Silver Wares
• Dessert fork / Salad fork
• Dinner fork
• Service fork
• Bread and butter knife
• Dinner knife
• Steak knife
• Soup spoon
• Tea spoon
• Demitasse spoon
• Service spoon
 
c) Glass Wares
• Milk glass
• Juice glass
• Water glass (water goblet)
• White wine glass
 
d) Table Wares
• Table cloth and napkin
• Flower vase
• Table number and stand
• Cruet set (salt & pepper
shaker)
• Butter dish set
• Sugar rack
 
9. Type of Breakfast
a) American Breakfast
• Juices
• Fruits
• Cereaks
• Egg dishes
• Hot cakes
• Beverages
b) Continental Breakfast
• Juices
• Fruits
• Assorted roll and bread
• Butter and preserves
• Beverages
 
10. Appetizer
Spring roll, Escargot
bourguignon, Caviar, Shrimp
cocktail, Mixed fresh fruits,
Sushi.
 
11. Soup
Minestrone, French onion
soup, Lobster bisque shop,
Gaspacho, Cream
mushroom, Pea/bean soup.
 
12. Salad
Mixed green salad, Caesar
salad, Nicoise salad, Chef
salad, Waldorf salad.
 
13. Main Course
Beef, Poultry, Lamb,
Vegetable, Pasta, Seafood.
 
14. Dessert
Fruit, Cheese, Cookies, Ice
cream, Sherbet, Cake.
 
15. Handling Complaint
1. Listen carefully the guestʼs
complaint without
interrupting.
2. Ask back the complaint to
ensure we understand about
the problem.
3. Apologize to the guest.
4. Explain what we can do
and can not do.
5. Take the action
immediately to solve the
problem by reporting the
supervisor.
6. Follow up the complaint to
make sure the guest
satisfied.
7. Thanks to the guest for
bringing the complaint for
better service.
 
16. Taking Order
1. Ready with the pen and
order pad
2. From the right side of the
guest, ladies first
3. Ask the guest, are they
ready to order or not
4. Write the order clearly
while saying the guest order
5. Repeat what the guest
order
6. Send the original paper
order to kitchen
7. Give first copied to cashier
8. Last copied for waiter
 
17. Condiment
• Whipped butter
• Salt & pepper
• Half and half
• Jam (breakfast only)
• Sugar
 
18. Egg dishes
• Omelette (ham, cheese
omelet, spanis omelet)
• Fried egg (sunny side up,
over easy, boiled egg)
• Scrambled egg
• Poached egg
• Egg benedict
• Boiled egg
 
19. How to clean
restaurant equipment
By using dishwashing
machine or by manual 3 sink
systems
 
20. Top 10 Service
1. Greet them like a guest
2. Talk to guests with your
eyes
3. Smile!
4. Break the ice
5. Deliver what they want
6. Watch your grooming and
personal appearance
7. Keep your work area
clean!
8. Maintain a positive
attitude about your job
9. Enjoy people and their
diversity
10. Call people by name
11. Listen
12. Anticipate guests needs
13. Say “Please and Thank
you”
14. Pay attention to service
15. Practice
 
21. Kind of Cheese
Feta Cheese, Blue Cheese,
Parmesan Cheese, Brie,
Gouda, Ementhal Cheese,
Gorgonzola, Edam
  
22. Kind of Dressing
Thousand island, Ranch,
French, Creamy Italian, Blue
Cheese, Buttermilk.
 
23. Kind of Sauce
• Espanole (BROWN SAUCE)
Brown veal stock + mire poix
+ tomato puree + brown
sauce
• Veloute
White stock (veal, chicken,
fish or vegetables) + Pale
roux seasonings
• Bechamel (White SAUCE)
Milk + white sauce +
seasoning
• Hollandaise (Butter
SAUCE)
Unsalted butter + egg yolk,
lemon juice, butter, salt and
pepper, thickened by
cooking over boiling water
while stirring consistenly
• Tomato Sauce
Plum tomatoes + tomato
puree + (veal, chicken or
beef stock + mire poix +
bouquet garnish
• Mayonnaise
Emulsion of vegetable oil,
egg yolk, lemon juice,
vinegar & seasoning
 
 
 
24. Kind of Beverage
1. Iced, Hot and Herbal Teas
(Darjeling, English Breakfast,
Earl Grey, China Black,
Chamomile Court, Orange
Garden, Lipton Decaf)
2. Milk, Skim Milk, Chocolate
Milk
3. Regular and
Decaffeinated Coffee
4. Hot chocolate
  
25. Kind of Meat
Red Meat (beef, goat, lamb),
Poultry (chicken and turkey),
Pork (pigʼs meat), Seafood
(fish, crab, lobster)
 
26. Kind of Lettuce
Iceberg, Lolo Roso, Boston,
Radicchio, Arugula, Curly
endive, Romaine,
Watercress, Boston lettuce,
Bibb lettuce, Sprouts,
Chinese cabbage, Spinach.
 
27. Kind of Vegetable
Artichokes, Asparagus,
Avocados, Bamboo Shoots,
Beans, Beets, Bok Choy,
Broccoli, Brussels Sprouts,
Cabbage, Green, Red and
Savoy Cabbage, Carrots,
Cauliflower, Celery, Celery of
Root or Celeriac, Chayote,
Chestnut, Corn, Cucumber,
Eggplant, Fennel, Garlic,
Greens, Cabbage Family
(Collards, Turnip Greens,
Kale), Leeks, Lettuce,
Mushrooms, White
Mushrooms, Onions, Green
Scallionsm Parsley, Parsnips,
Pea Greens or Pea Shoots,
Peas, Green Peas, Red
Yellow Green and Orange
Pepper, Potatoes, White
Potatoes, Sweet Radishes,
Shallots, Sorrel, Soybeans,
Spinach, Squash, Tomatoes,
Tomatillos, Turnips, Water
Chestnuts, Watercress.
 
28. Kind of Pasta
Spaghetti, Fusili, Penne,
Tagliatelle, Lasagna,
Fettuccini, Farfale, Macaroni,
Siti.
 
29. Kind of Steak
Sirloin steak, T-bone steak,
Tenderloin, Prime rib of beef,
Fillet Mignon, Porkloin.
 
30. Kind of Fruit
Apples, Melons, Apricots,
Nectarines, Bananas,
Oranges, Berries, Papayas,
Cherries, Peaches, Coconut,
Pears, Dates, Figs,
Pineapple, Grapefruit,
Plums, Grapes, Prunes, Kiwi
fruit, Pomegranates,
Kumquats, Prickly pear,
Mandarin oranges and
tangerines, Raisins,
Mangoes
 
31. Steak Doneness
Levels
Rare, Medium rare, Medium,
Medium well done, Well
done.
  
32. Wine
1. Natural Still Wine (Red
Wine, White Wine, Rose
Wine)
2. Sparkling Wine
3. Fortified Wine
4. Aromatized Wine
 
33. Kind of Soup
1. Clear Soups (mostly hot
category)
Clear soups, Broth and
bouillon, Vegetable soup,
Consomme
2. Thick Soups (hot and
cold)
Cream soups, Purees,
Bisques, Chowders, Potage
 
34. Step Operating
Dishwashing
1. Make sure that
dishwashing machine is
clean and ready to operate.
2. Check water inside
machine and chemical
dispenser, to make sure
enough chemical.
3. Turn on the machine until
water inside is hot.
4. Scrape dirty dishes with
pad or soaking and splash
with water.
5. Place dirty dishes like:
glasses, cups, bowl, into
approved rack upside down
to ensure no water left.
Silver wares should be
placed in the utensil rack or
basket with the handles up.
6. Put inside machine.
Machine will automatically
wash, rinse, and sanitize.
7. Take out clean dishes from
the machine, let them air dry
and put it to trolley or rack
properly, do not polis.
  
35. Whiskey
• Scotch Whiskey (Johnny
Walker, Chivas Regal)
• Irish Whiskey (Old
Bushmils, John Jameson)
• American Whiskey
(Bourbon, Tennessee
Whiskey)
• Canadian Whiskey
(Canadian Club, Seagram
V.O
 
36. Sequence of Service
1) Handling Reservation &
Allocation of Tables
2) Welcoming Guest &
Seating Guests
3) Pouring Water, Presenting
Menu & Taking an Order
4) Service of Food &
Beverage orders
5) Clearance, Crumbing,
Dessert Order, Tea Coffee
Order,
6) Presenting check,
Feedback, Farewell
 
 
 
37. Garbage Separation
• Yellow : Glass and Bottle
• Red : Food waste
• Grey : Paper and Plastic
• Blue : Aluminium
• White : Chinaware
 
38. Procedure Manual
Dishwashing
1) Scrape and rinse
2) Wash. Use warm water at
110° F to 120° F (43° C to
49° C) and a good
detergent. Scrub well with a
brush to remove all traces of
soil and grease
3) Rinse. Use clean, warm
water to rinse off detergent.
Change the water
frequently, or use running
water with an overflow
4) Sanitize. Place utensils in
a rack and immerse in hot
water at 171° F (77° C) for
30 seconds. (A gas or
electric heating element is
needed to hold water at this
temperature)
5) Drain and air dry. Do not
towel dry. This may
recontaminate utensils. Do
not touch food contact
surfaces of sanitized dishes,
glasses and silverware
 
39. Rules & regulation in
Restaurant
1) Maintain personal
hygiene. – Refer to Carnival
College Standards
2) Be aware of scheduled
duties. – Check the notice
boards every shift
3) Be punctual. – Check in
thirty minutes before service
with the Assistant Maitre Dʼ
4) Check in with the tools of
the trade
5) Guest areas are for
guests. – Use the crew
elevators and stairs at all
times
6) Know and perform your
additional responsibilities
7) Maintain U.S.PH.
standards at all times
8) Do not shout or use
abusive language
9) Speak English in front of
guests at all times
10) No group meetings –
restaurant staff must stay in
their own stations at all
times and should avoid
casual conversation in the
restaurant during service
11) Do not leave the
restaurant without asking
the Maitre Dʼ or Assistant
Maitre Dʼ
12) Do not leave eat or drink
while guests are in the
restaurant
13) Do not run in the
restaurant or galley
14) Leave restaurant
promptly for parades
15) Present occasion cakes
and sing when required
16) Accommodate late
arriving guests. – They are
on vacation. – You are here
for them.
17) Refer all questions
regarding reservations to the
Maitre Dʼ
18) Report any incidents or
spills to the Maitre Dʼ or
Assistant Maitre Dʼ
19) Do not serve alcoholic
beverages to guests under
21 (minors). If there is any
doubt call the Maitre Dʼ or
Assistant Maitre Dʼ
20) Clean stations between
sittings
21) Do not place any
restaurant equipment on
chairs
22) Use correct revolving
door to and from the gally
23) Do not fraternize with
guests
 
40. 7 Step Table Set Up
1) Put the table cloth
2) Put the table accessories
3) Put the B & B plate
4) Set the silverware
5) Put the water glass and
cup & saucer (breakfast)
and wine glass (lunch &
dinner)
6) Put the guestʼ napkin
7) Check the chairs