THE EFFECTS OF USING COSMETIC PRODUCTS TO THE FOOD SERVERS:

GROOMING AND DECORUM

A THESIS PRESENTED TO THE FACULTY OF THE HOLY CHILD CENTRAL

COLLEGES, INC. IN PARTIAL FULFILLMENT OF THE

REQUIREMENTS FOR THE DEGREE OF

BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION

HANNEIBELLE DEL ROSARIO

RAFFY ISALES

LYCA GUMBAYAN

JESSA LOPEZ

SEPTEMBER 2022
 CHAPTER l

INTRODUCTION

This chapter includes the background of the study, Objectives of the

Study, Statement of the problem, Hypothesis, and Significance of the study,

Scope and limitation of the study, Conceptual framework, and Definition of terms.

Background of the Study

It is essential to maintain a professional demeanor and grooming for the

workplace in today's highly competitive and contemporary business world. To

make a good first impression and get respect at work, one must maintain proper

grooming and professional look. First impressions matter and the way you look

and carry yourself creates an impact on the people you get along with in the work

setting. Proper grooming and professional appearance are important to both men

and women. A lack of these may lead to a poor image and may interfere with

your chance of getting a good impression and positive feedback from your

workmates and superiors (Professional Appearance and Grooming for the

Workplace, 2014).

Several things fall under that. A cosmetic, which is extremely important for

us, especially for the food server, is a beauty product or grooming help. The

majority of them utilize it to improve their appearance and hygiene, which has an

impact on their mental well-being, politeness, and professionalism at work.

Serving meals is a difficult profession (Alison Doyle, May 2022). Physical

exertion may be required while job. You stand for extended periods of time,
frequently dashing from table to table while occasionally carrying bulky food

trays. A server must be diplomatic, have a strong memory, and be able to get

along with a wide range of people, both clients and employees.

Personality development includes maintaining appropriate decorum and

grooming. One may develop their personality by learning how to think positively

in adverse circumstances. It teaches us effective communication skills and how

to successfully establish oneself in the business world. It's crucial for a

professional since they need to know how to speak, sit, eat, dress, and take care

of themselves.

One of the main factors why the majority of employees are confident and

keep up decent grooming in the office is because of cosmetic items. According to

the Federal Food, Drug, and Cosmetic (FD&C) Act, a cosmetic is any item that is

meant to be rubbed, poured, sprinkled, sprayed, introduced into, or otherwise

applied to the human body or any part of it for cleansing, beautifying, promoting

attractiveness, or changing the appearance, including any item intended to be

used as a component of a cosmetic. Cosmetics and personal care items may be

divided into seven different categories: oral care, skin care, sun care, hair care,

ornamental cosmetics, body care, and perfumes.

This study focuses on the effects of cosmetic products to the food servers:

Grooming and Decorum. This study's relationship to the course Bachelor of

Technical-Vocational Teacher Education deals with the main course

specialization which is Major in food and service management. In particular,

employees who engage with consumers or clients should maintain proper

grooming and decorum. We should consider that your external appearance and

inner conduct identify you as a professional, making you appear presentable and

confident in any circumstance.

The quality of the food is not the only factor in determining a wonderful

dining experience. Every waiter or server must be at the top of their game when it

comes to providing service since the customer's dining experience begins the

moment they enter the restaurant. Maintaining proper grooming and decorum for

a positive first impression is critical in providing your guests with a truly

memorable experience.

For people who work in or intend to work in the hospitality industry, proper

grooming and decorum are essential and are the most fundamental aspects. The

elements of grooming and decorum that are simple to understand are a ready

smile, self-assurance, eye contact, good posture, and body language. They also

include a pleasant personality, good hygiene, mixing with everyone, an extrovert

nature, effective communication skills, and readiness in any circumstance.

Learning the appropriate grooming and decorum for your restaurant is important

if you want to succeed as a server. Every move you do as a server, no matter

how tiny, represents the restaurant. Making sure that everyone who visits your

restaurant has the finest experience possible is another responsibility of the main

server.

Proper grooming and professional appearance are important to gain not

just a positive impression but also respect in the workplace. First impressions

matter, and the way you look and carry yourself creates an impact on people you
get along with in the work setting. Proper grooming and professional appearance

are important to both men and women. Lack of these may lead to a poor image

and may interfere with your chance of getting a good impression and positive

feedback from your colleagues and superiors.

As a food server, it's not just about your external appearance but

especially your professional behavior. This is important to the customer and also

to your co-workers. Proper decorum creates a pleasing environment for the

customer, which helps ensure her happiness with both you and the company you

represent. In some situations, it may also result in better tips. The more you can

make your interactions with customers seem personal, the more they’ll feel

welcome in your restaurant and the more likely they'll come back. Use your

restaurant’s protocols for greeting and serving guests. Respect and patience

should be practiced and applied in any working environment.

Every workplace has its own norms and policies. Proper grooming and

decorum are always part of these norms and policies. The proper handling of the

guest, customer, or client should be important because they are the main subject

of your restaurant or any establishment. Maintaining proper grooming at the

workplace is very important for the good reputation of businesses. Both the

official authorities and the employees need to take care of hygiene. No boss

would want a dirty person to represent his company in the market or in front of

the public.

After a lengthy shutdown due to COVID-19, restaurants reopened to find

new realities relating to the wants and needs of restaurant owners, customers,
and staff. These changing dynamics require even long-time servers to rethink

how they interact with their bosses, coworkers, and customers. Reviewing proper

grooming and decorum and also serving etiquette is a good idea for both new

and long-time wait staff now that things have changed in the restaurant industry.

This study is required for the well-being of food servers in terms of the

importance of cosmetic products to their grooming and workplace decorum. This

study is also a basis to get further information about cosmetics and how they

apply this in their daily lives as food servers. The purpose of this research is to

fully understand that proper grooming and decorum are not all about

beautification but also defined as cleanliness and hygiene for the safety of

customers. including food safety measures such as avoiding spreading bacteria

from the food if you touch your nose, mouth, hair, or clothes. Furthermore, good

personal hygiene affects the welfare of all and also makes good business sense.

Customers like to see food-handling staff who take hygiene seriously and

practice safe food handling, and proper etiquette should always be practiced in

all fields of business.

 Statement of the Problem

Based on the above problem statement, the aim of this study is the

following:

1. What is the demographic profile of the food servers in Surallah, South

Cotabato?

a. Sex

b. Age

2. What are the effects of using cosmetic products to the food servers:

a. Grooming

b. Decorum

3. What cosmetic products does food servers commonly use:

a. Oral care

b. Skin care

c. Sun care

d. Hair care

e. Decorative cosmetics

f. Body care

g. Perfumes

4. Is there a significant difference of the commonly used cosmetic products

and its effect on the food servers in terms of:

a. Sex b. Age
 Hypothesis

H0: There is no relationship between the effects of cosmetic

products to the grooming and decorum of the food servers.

H1: There is a good effect of cosmetic products on the food

server’s grooming and decorum.

Significance of the Study

The study's significance is determined by looking into the general

contribution of our research. This study focused on the effects of cosmetic

products on food servers in terms of grooming and decorum. Moreover, the

results of the study will yield benefits for the following:

Cosmetic Firms: The study's findings will give these cosmetic corporations

access to a wealth of data regarding the effects that their products have on

consumers. This information can be used as a guide to help them enhance their

products, which would increase sales and help clients' health and self-esteem.

Food Servers: The study's focus will be able to educate people on the value of

appropriate grooming and decorum. Participants will comprehend how it affects

workplace hygiene and proper grooming.

The Food Industry: The findings of this study will inform every sector of the food

service industry on the right comportment and grooming of their servers. This

knowledge can be applied as a guide for how they might enhance their

appearance, good name, and enjoyable workplace.

Customer: The study's findings will serve as the foundation for how consumers

select high-quality goods and services.

Future Researchers: Future researchers will benefit from the study's ability to

explore aspects that are understood or not explored in the research and to build

an interest in the topic. As a result, the subject would have a rich source of

information.

Scope and Delimitations of the Study

The purpose of this study is to determine the effects of cosmetic products

on the food servers: Grooming and Decorum. The researchers conducted a

survey through face-to-face interviews in the area of Surallah, and our chosen

food establishments are Mig’z Resto Bar and Seafood Grille and Balay Kultura

Resto Bar and Grill. The interview was conducted during the free time of the

respondents. Before conducting an interview, we researchers assure you that our

survey follows the safety protocol of the work place. We also requested the

manager’s authority to allow us to conduct the interview on the exact day and

time we scheduled. We prepared a questionnaire related to our topic. The

respondents are 10 female and 10 male food servers, for a total of 20

respondents. The challenging part of our survey is that we must pinpoint the right

number of respondents. By doing this, we schedule the exact date and free time

of the respondents, and we make sure that we will get enough data and results.
 Operational Definition of Terms

For the purpose of clarification, the important terms used in this study have been

defined. The following terms are:

Cosmetics- are characterized as substances that have a minor effect on the

human body and are used for cleansing, beautification, enhancement of

attractiveness, alteration of appearance, or maintenance or promotion of healthy

skin or hair.

Customer- a person or organization that makes purchases from another

company for its products or services.

Decorum- considered to be right, polite, and respectable behavior is known as

decorum. the right or suitable way to behave in a respectful and polite manner.

Food Server- sometimes referred to as a Waiter or Waitress, is in charge of

receiving orders from diners and bringing their meals to them.

Grooming- using proper hygiene procedures. Showering, maintaining tidy

fingernails and hair, and taking a shower all contribute to good grooming. Involve

taking good care of one's beauty and health.

Restaurant- a location where you may purchase food and eat there. A location

of business where customers can choose from a wide variety of meals and drinks

on the menu.
 Chapter II

REVIEW OF RELATED STUDIES AND LITERATURE

This chapter deals with the legal basis, a review of related concepts

and studies found in previous literature. It also represents the justification

of the study.

Related Legal Basis

Local

FDA’s Lack of Authority

There are 112 pages of criteria for food and medications in the

Federal Food, Drug, and Cosmetic Act (FFDCA), but only two pages for

the safety of cosmetics. The FDA has almost no authority to oversee the

safety of the domestic cosmetic sector, which is believed to be worth $100

billion and is governed by the cosmetics title of the FFDCA, which has not

undergone major revision since it was passed more than 80 years ago.

FDA regulations mandate that the following information appear on

the packaging immediately:

a. The cosmetic product’s name; and

b. The batch number of the manufacturer

If the size, shape, or nature of the container or package does not

allow the above-mentioned information to be displayed, the use of leaflets,

pamphlets, hang tags, display panels, shrink wrap, and so on is permitted.

The FDA’s role

Since commodities like anti-dandruff shampoo, deodorants, and

medicated lip balm are regarded as medications, the FDA regulates many

of these goods. The FDA must also approve any colorants or dyes used in

cosmetics or hair dye. The FDA also has control over consumer goods,

including nail care equipment, dietary supplements, and hair removal

devices that are classified as medical devices.

Although the FDA doesn't oversee non-drug cosmetics and

personal care items, it can sue businesses that don't adhere to safety

standards when producing these goods. Before products may be sold,

businesses must ensure their safety. The majority of substances used in

cosmetics cannot really be approved by the FDA, so personal care items

cannot be labeled.

ACT NO. 10611, "AN ACT TO STRENGTHEN THE FOOD

SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT

CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL

FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES,"

OTHERWISE KNOWN AS THE "FOOD SAFETY ACT OF 2013."

Pursuant to the provisions of Section 39, Republic Act 10611, otherwise

known as the "Food Safety Act of 2013", the Department of Agriculture

(DA) and the Department of Health (DOH) hereby jointly adopt and

promulgate the following rules and regulations:

*The Department of Public and Safety

The purpose is to Provide all the department of public safety

employees with guidelines and standard pertaining to personal

appearance and dress while on duty.

Policy:

1. All department employees shall present a professional appearance in

dress and grooming appropriate for their work station and function as a

means of setting and maintaining a proper atmosphere and relationship

with fellow employees the public and the constituently which they serve.

2. Uniformed employees have the additional responsibility to present a

proper role model and image in order to encourage positive reactions from

the public and positive change in inmate/defendant behavior and attitudes.

3. If there's any conflict between the provisions of this policy and those of an

employee's bargaining unit, the provisions of the collective bargaining

agreement shall prevail.

4. While in uniform, Serves shall not chew gum and smokeless tobacco

products.

5. While in uniform and in public employees shall not discreet when smoking.

6. Employees shall not give away, trade, or sell in whole or part in any

uniform patch or badge issued by the department (reference policy ADM

01.09).

7. There are many exceptions in the dress code for those employees in

training such as wearing shorts T-shirt, rubber shoes, etc. But they must
 be approved by the staff in charge of training.

*Dress Code and Grooming

DOH CAR Memorandum No. 2015-009 dated January 21, 2015,

Office Policy on Dress Code and use of Official DOH Uniform requires

DOH CAR employees to dress presentably or professionally and be

acceptably groomed. As a general rule, all employees, including drivers,

are expected to wear the official DOH uniform with an identification card

from Mondays to Thursdays. Fridays are “wash days”

*Women and Child-Friendly Policy

In addition to being friendly to the poor, elderly, differently-abled,

geographically isolated and disadvantaged groups, indigenous peoples,

and other special groups, the DOH CAR is also women and child-friendly.

*Attendance and Punctuality

In consideration of the participants of DOH-hosted training,

meetings, and events, the host, trainer, point person, or conveyor shall be

held responsible by management to adhere to the timelines specified in

the approved design, syllabus, program, agenda, or schedule of activities.

It shall be considered unprofessional to arrive late or start activities late.

*Grievances of DOH-CAR Employees

 Referring to Administrative Order No. 87-A s. 2002, "Adoption of

the revised Policies on the Settlement of Grievances in the DOH and all its

Offices/Hospitals Nationwide," dated March 13, 2002, and based on

Revised Policies on the Settlement of Grievances in the Public Sector

contained in CSC Resolution No. 0100001133 and CSC Memorandum,

the DOH Grievance Machinery seeks to foster an environment at work

that is conducive to good supervisor.

Solicitation, promotions/marketing, and selling are prohibited in the

DOH-CAR office and on its property. DOH-CAR representatives and staff

members will only speak with individuals who ask for donations when they

come to their offices if they have a permit to do so from the local city,

municipality, or region.

THE CONSUMER ACT OF THE PHILIPPINES

The State has the following obligations under Republic Act No.

7394, The Consumer Act of the Philippines: • To create and establish

safety and quality standards for consumer products. • To help the

consumer assess the quality. • To safeguard the general public from

unjustified dangers.

Foreign
 These are the fundamental areas that people should periodically

check to make sure they are keeping up good levels of hygiene; however,

persons who work in environments where they must touch or serve food

must adhere to more stringent standards of personal hygiene.

Employees with poor personal hygiene in customer-facing

positions, especially in the food service business, will reflect poorly on the

employer. Poor hygiene practices may turn away potential consumers who

will decide to do business elsewhere in the future, and in extreme

circumstances, they may even make people sick.

In the UK, there are reportedly 2.4 million incidents of food

poisoning each year, a figure that has more than doubled in the past ten

years. A national "Food Hygiene Ratings Scheme" that grades restaurants

based on their food hygiene standards are managed by the UK Food

Standards Agency (FSA).

What is necessary?

In order to reduce risk to the general public and prevent the

transmission of disease, high standards of general hygiene are crucial in

establishments that serve food.

Businesses that handle, prepare, and store food is rated on a scale

of 0 to 5 by local authorities after being examined on a regular basis for

compliance with food hygiene laws (with 5 being the top score). This
considers how well records are maintained, how food is handled and

stored, and how clean the facilities are.

In England, displaying the food hygiene rating of a premise is

optional, however, businesses are strongly encouraged to be transparent

about the rating they are awarded based on their most recent inspection.

In Wales and Northern Ireland, ratings must be displayed in a prominent

place.

If service staff have an unclean or unhygienic appearance, it is

highly likely that this will inform a customer’s decision to eat elsewhere,

even if the premises has a high hygiene rating displayed on the door. This

will lead to a loss of footfall and a drop in revenue for the business. It can

also lead to a drop in team morale and damage to the reputation of the

business.

While it is not required in England for establishments to display

their food hygiene rating, doing so is strongly encouraged. Ratings are

given based on the most recent inspection. Ratings must be prominently

posted in Wales and Northern Ireland.

Even if the establishment has a good hygiene rating shown on the

entrance, it is very possible that a customer will choose to eat somewhere

else if the service employees appear unclean or unhygienic. This will

result in the business losing customers and earning less money.

Additionally, it may result in a decline in team morale and harm the

company's reputation.

The food service workers must be aware that they are effectively

the establishment's face and provide customers with one of their first

impressions of the company. Any facility that makes and distributes food

and drink must have observably high standards of hygiene.

 Related Literature

It's a widespread adage that appearances don't matter and that you

shouldn't evaluate others based only on their appearance, but according

to Talk to Bruno, "Looking good isn't self-importance; it's self-respect."

However, the truth is rather different—appearance matters. In order to

present yourself in the best possible light when you are in public and to

boost your self-confidence, grooming is crucial. Your external appearance

is all that matters, but you should constantly be ready for any event that

may arise internally. The customer or client is greatly impacted by proper

decorum. This is a fundamental component of working professionally. It

matters how you interact and communicate with your clients since it

demonstrates your professionalism and ability to handle your business.

The ideal combo for being a competent employee who fosters

professionalism and readiness at work is excellent grooming and

etiquette.

Why proper grooming is important?

Maintaining high levels of self-confidence and self-esteem is

significantly influenced by grooming. It accomplishes this by affecting the

way you look, which in turn impacts how you feel about yourself. You can

see how your confidence will soar when your hair is tidy and gorgeous and

your gel manicure is still intact.

The guest will have a positive experience and the growth of harmful

bacteria will be inhibited by having a well-groomed team, including top-line

 management and line workers (back and front of house). Each new hire

should get instruction in hygiene and grooming on their first day, as

specified in the employee handbook.

Cleaning, clothing, and self-care are all parts of grooming, which involve

improving your appearance. You take the time to get dressed for work in

accordance with the dress code established by your employer. You dress to the

nines whenever you go out to a party or get-together. But dressing appropriately

is only one component of grooming. When you work in the food industry, it's

important to keep your body in good shape and maintain good personal hygiene.

Food servers in particular have a crucial role to play in maintaining good

grooming.

The top personal hygiene concerns that draw attention (and

complaints) in the corporate sector are hair, especially body hair, dental

hygiene, fragrance, and hands and nails. Poor grooming takes away from

what you have to say and makes it harder for you to connect with people,

especially your clients and customers. A waiter, waitress, or food server

should adhere to and comprehend proper grooming techniques. The

following advice will help you make the best possible first impression.

Hair (Men)

 Keep your hair styled and properly cut. Consider shaving your head or

cutting your hair short if you experience extreme hair loss.

  Trim body hair so that it doesn't hang below your sleeves or above your

collar. If you're wearing an open collar shirt, make sure your chest hair is

styled so it doesn't protrude.

 Trim all facial hair, including that on the ears and nose. Eyebrows should

be nicely trimmed (as in "two" not "one").

(Women)

 Keep your hair tidy and styled. Avoid using dramatic or severe styles that

could be distracting or might give off a bad impression.

 Maintain your hair colors if you use them.

 Ideally, eyebrows would be properly groomed.

 Observe any problems with your facial hair and address them as

necessary.

Dental Hygiene
 Always maintain fresh breath.
 Avoid foods with strong odors such as coffee and onions.
 Use mints or a breath spray after meals and before meetings.
 Avoid looking like a cow – never chew chewing gum in the workplace.
 Use whitening toothpaste or invest in a bleaching system to ensure a
bright and welcoming smile.
Scent

 Always use deodorant and a strong antiperspirant.

 Keep deodorant or body wipes in your office or workspace.
 If you perspire heavily, keep an extra blouse or shirt in your office so you
can freshen up as needed.
 Avoid over-scenting with cologne or perfume (especially to mask body
odors). Over-scenting can be just as offensive as unpleasant body odor.

Hands and Fingernails

 Keep nails neatly trimmed, filed, and clean at all time.

 Don’t grow fingernails to a length that’s distracting or not in synch with
contemporary culture.
  Women should wear a neutral shade of nail polish and avoid using
embellishments.
 If you’re “tough on your hands,” and they tend to look calloused, keep

moisturizer on-hand so your hands are not abrasive when shaking hands.

Your appearance is important not only in making the right first

impression but in building long-term relations that rely upon mutual

respect and understanding. By following these simple rules you’ll be one

step closer to building solid business relationships and (whatever our

profession) having the most professional appearance possible.

According to Bina Nusantrala, Skills experience and qualifications are

important, but so is our grooming. Our appearance is a statement of who

we are. Our grooming should create a professional image at work and we

have to be attentive to our appearance and posture. Grooming is the

combination of style and discipline. It is to project an image of

organization’s culture and ethics to our esteemed costumers which is our

guests. It also enhances the personality of employee, character of an

organization and value of the company.

First impression that will create lasting impression. It is also essential

to make ourselves feel good and confident. If we feel good about

ourselves, everything goes better.

How Can We Do It?

We can keep ourselves looking fresh and professional by paying a good attention

to:
 - Our dress and/or - Breath
uniform - Body Fragrance
- Our hair - Expression and Body
- Make-up Language
- Nails

Here are some grooming tips that might be useful for us who work in a hotel,

restaurants or any hospitality industry:

a. Hair: Clean, trimmed and neatly combed or arranged.

b. Facial Hair (men only): Freshly shaved, mustache or beard neatly
trimmed.
c. Fingernails: Neat, clean and trimmed.
d. Breath: Beware of foods which may leave breath odor. Beware of tobacco,
alcohol and coffee odor. Use a breath mint if needed.
e. Body: Freshly bathed/ showered. Use deodorant.
f. Make-up (women only): Use sparingly and be natural looking.
g. Perfumes/Colognes/After-Shave: Use sparingly or none at all. Your scent
should not linger after you leave.
Benefits of good grooming:

 They feel extra confident about themselves.

 They radiate a sense of self-esteem.
 They can make lasting impressions quickly.
 They are more likely to draw positive attention.

Why proper decorum is important?

 Knowledge of etiquette in the hospitality industry is crucial to helping

guests feel comfortable. Knowing how to treat guests with courtesy and respect

makes them feel safe. Feeling safe allows guests to relax and get comfortable in

an unfamiliar setting.

The wait staff or food server is responsible for maintaining the decorum of

the restaurant, with their attitude, manners, and overall demeanor being a

reflection of what the restaurant stands for. As a food server, your professional

behavior is important to those being served, as well as to your employer. Proper

etiquette creates a pleasing environment for the customer, which helps ensure

her happiness with both you and the company you represent. In some situations,

it may also result in better tips.

When you work as a server, it’s vital that you learn the etiquette that fits

your restaurant. You, as a server, reflect the restaurant in all your actions, no

matter how small. It’s also one of the main server responsibilities to make sure all

your guests have the best possible time at your establishment. In some

restaurants, this can mean following the proper etiquette.

While the expected etiquette will vary from restaurant to restaurant, here

are some examples of proper server etiquette that will serve you well on any

occasion. The professionalism of waiters and waitresses, referred to as “servers”

today, can make or break a restaurant. Whether you’re a small-business owner,

a restaurant manager training your staff, or a server looking to make more tips or

get a job at better dining establishments, learning restaurant etiquette for staff

helps you meet your goals.

Dress for Success

Make sure your clothing is clean, not damaged, and worn correctly. If you

don’t care about your personal appearance, it might send a message to

customers that you’re possibly being slovenly with their food and drink.

Manage’ Your Customers

The more you can make your interactions with customers seem personal,

the more they’ll feel welcome in your restaurant and likely to come back. Learn

all the names of the people at each table if you can – write them on the backs of

your tickets if necessary. Make eye contact with your diners, smile, and nod your

head to show that you are engaged and paying attention to what they say. If you

have regulars, learn their favorite foods and drinks.

Know Serving Protocols

Use your restaurant’s protocols for greeting and serving guests. For

example, you might bring menus and water, introduce yourself, ask if they’ve

been to the restaurant before, tell them the day’s specials, ask if they have any

questions, take drink orders, and then tell your guests you’ll be back to take their

orders.

Set and Clear Properly

Different restaurants follow different serving protocols for serving and

clearing, so learn yours. In America, you’ll typically serve food from a diner’s left
side and pour drinks from their right, clear dishes from the right, but only after

you have asked each guest if he or she is finished.

First Impressions: Greetings

A good rule of thumb is to greet your customers and take their drink

orders within one minute after being seated. This greeting and speedy attention

set the tone for the customer's dining experience, so it is important to start off on

the right foot.

Business-like Behavior

While it’s important to engage your customers, it can cross the line and

get you in trouble. Never assume that a customer is a father, mother or

grandmother. Age is very tricky to determine and you may accidentally insult your

customer. A good food server can tell which customers want to engage in

conversation and which ones prefer not to. While light banter is engaging,

lengthy conversations can annoy them while preventing you from giving proper

attention to your other customers.

Timely Food Service

Once the customers receive their food, check back to see if everything

meets their expectations within two minutes. This gives you the opportunity to

attend to any mistakes or omissions quickly, keeping the customers happy before

minor concerns turn into major issues. Once the diners have finished eating, all

plates, trash and silverware should be promptly removed from the table.

Presenting the Check

 Presenting the check is your last contact point and chance to make an

impression on your customer before she leaves you a tip. Present the check in a

timely and friendly manner. Do not make customers wait for minutes for their bill

after they’ve finished.

Being a food server is not an easy job. The work can be physically

demanding. You are on your feet for long shifts, often rushing from table to table,

sometimes carrying heavy trays of food. Being a server requires diplomacy, a

good memory, and the ability to interact with a wide variety of personalities, both

as customers and coworkers.

That said, food service can be lucrative, rewarding, and even fun. It can

also be lucrative, depending on the clientele. Some servers rely primarily on

minimum wage checks. Others take home thousands in tips each month.

Whether you work at a high-end fine dining establishment, or a local diner, the

skills listed below are fairly universal, and when applied well, will impact your

income earning potential.

What Kind of Skills Do Food Servers Need?

While engaging customers with a pleasant attitude, you will need to be

able to take orders, remember preferences, move quickly, and manage an entire

room of diners. You are a key piece ofthe dining experience, and if you give

customers the impression that they do not matter, they may take it personally.

Some places might forgive a server for being slow if he or she has

excellent people skills. Most employers prefer both. But in general, the required
skill set for food servers is fairly consistent. The top skills listed below can be

improved with practice.

Friendliness

Food servers must be cheerful and friendly, no matter how stressed,

tired, or frustrated you may be. You may be responsible for fifteen tables at once.

But your customers should feel that you care for them individually. Being

pleasant and enjoyable to be around are important qualities in both the front and

back of the house.

 Enthusiasm  Appearance
 Stress Tolerance  Courtesy
 Resilience  Hospitality
Communication

As a food server, you need to be able to communicate effectively and

clearly, both with customers and with colleagues. You need to be able to listen

attentively, understand customer concerns, and relay them to the cooks or

management effectively. Likewise, you may need to memorize aspects of the

menu or the restaurant’s history and convey those details to customers.

 Active Listening  Note Taking
 Verbal Communication  Memory
 Humor  Collaboration
 Emotional Intelligence  Teamwork

Attention to Detail

Some orders are complicated, from food allergies to spice or garnish

preferences. If you forget a detail, like leaving off a condiment or including

croutons when a customer has a gluten-allergy, you'll upset, disappoint,

and possibly harm them. Paying attention to the details of orders is an

 important part of your job and one that matters to the overall quality of

your work.

 Attentiveness  Meal Ingredients

 Memory  Intimate Knowledge of Menu

 Active Listening Items

Energy

Shifts can be long and tough on your feet. You need to have significant

energy reserves, or the shifts will just drag painfully for you. Naturally, high-

energy people tend to thrive in food service.

 Physical Endurance  Flexibility

 Resilience  Motivation
 Confidence
Problem Solving

Your manager will not always be around to help you deal with upset

customers. You have to be able to problem-solve on the spot. If you cannot fix

the problem, you still must make the customer feel heard and understood.

Whether it’s taking off the cost of a meal or offering a free dessert, you need to

be creative to save the situation.

 Decision Making  Logical Thinking

 Proactive  Integrity
 Problem Sensitivity  Empathy
Focus

As a food server, you’ll be surrounded by people and their demands. It’s

easy to get distracted by a loud or persistent customer. Conversely, an

interesting conversation with a co-worker or a particularly friendly patron might

lead you to neglect your work.

Communicating with co-workers, being friendly with patrons, and attending

to high-priority demands are all part of your job, but you have to be able to

balance these conflicting priorities to give good service. Your ability to keep

yourself focused and on task is critical to your success as a food server.

 Related Studies

Local

The Importance of Personal Hygiene in Developing Positive Self-Esteem,

according to MANifesto.PH Team (2021). Personal cleanliness is crucial for more

reasons than just feeling and looking good. Learn how it can boost your self-

confidence. Anyone who attended elementary school in the Philippines is aware

that good hygiene is essential to having confidence in oneself. You've been

taught the value of personal hygiene via years of participating in GMRC, bringing

shoebox hygiene kits to school, and hearing the phrase "cleanliness is next to

godliness." However, there wasn't as much discussion about how having a Good

Morning towel and baby powder at your desk connects to self-esteem. Although

maintaining good personal cleanliness is crucial for maintaining good physical

health, it also has an impact on your psychological and social wellbeing.

According to CUSTOMS, ETIQUETTE AND MANNERS IN THE

PHILIPPINES (2015). Filipino Restaurant Etiquette. Do not begin to eat or drink

until the oldest man at the table has been served and has begun. It is appropriate

to thank the host at the end of the meal for the fine food. [Source: Mike Lininger

etiquettescholar.com].

In informal restaurants, you may be required to share a table. If so, do not

force conversation: act as if you are seated at a private table. Wait staff may be

summoned by making eye contact; waving or calling their names is very impolite.

The business breakfast is unknown in the Philippines. The business lunch is very

popular, as is the business dinner. Both may be good times to discuss business,
but let your Philippine associates take the lead on this: if they bring up business,

then it’s okay to discuss it.

Usually, the one who does the inviting pays the bill, although the guest is

expected to make an effort to pay. Sometimes other circumstances determine

the payee (such as rank). Making payment arrangements ahead of time so that

no exchange occurs at the table is a very classy way to host, and is very

common. When men are at the table, women will not really be able to pay the bill

at a restaurant: if you want to, make arrangements ahead of time, and don’t wait

for the check to arrive at the table. The only time it is considered appropriate for a

woman to pay the bill is if she is a businesswoman from abroad.

Foreign

A 2018 study in the International Journal of Health Sciences and

Pharmacy defines self-esteem as “reverence for self.” Simply put, self-esteem is

how you see yourself. It’s a personal appraisal of your worth and value.

According to Nicky LaMarco (2016) Appearance and Hygiene Hair should

be relatively secured at all times. This can mean that kitchen staff should wear

hair nets or hats, and servers should have ponytails and trimmed hairstyles. No

matter what, hair must be clean and out of the way – and away from food. Facial

hair should also look freshly groomed, not only for the sake of appearance but

also for hygiene. Every restaurant has its own requirements for uniforms, but a

few standards are consistent, no matter the employment: clothing must be free of

stains, tears and holes, and must be of an appropriate length, with nothing fitting
too tight. Shoes should be color coordinated and should have good grips on the

soles. Deodorant is a must for everybody. Perfumes and colognes should be

administered with a very light hand, if at all – if the scent overwhelms the food,

then that isn’t good. Hands must be washed often and thoroughly, with soap

under warm running water, for at least 30 seconds.

In 2015, the International Journal of Cosmetic Science published a study

that demonstrates how one’s attitude towards their self-esteem can depend on

the circumstance. However, it can be bolstered by performing everyday grooming

routines. According to the conclusion, good hygiene has psychological benefits

for males and females, beyond obvious sanitation.

According to Woodhouse, Jan (2015-10) Personal grooming (beyond

hygiene): a grounded theory study. In the setting of health and social care the

emphasis has been on hygiene; aspects of personal grooming [PG] may be

overlooked. Few studies exist in the health and social care literature that explore

this crucial daily activity of living. Aim: This study aims to address the imbalance

on what is known of PG.

According to Army and navy academy (2008). It hasn’t been that long ago

that good manners and etiquette were co-equal with other topics in training up

young people to be successful adults. In addition to describing the need for good

manners and etiquette, the Academy’s guidebook, used to train cadets in good

manners, covers several etiquette topics, including the important of gentlemanly

civility, appropriate dress, the essentials of polite conversation, paying attention

properly, proper ways to introduce people, how to interview for a job, replying to
invitations and gifts, table manners, escorting and proper treatment of ladies,

earning respect, and avoiding substance abuse.

The website working in foodservice industry. Manners and

Communications Skills. Restaurants staff should greet restaurant patrons

promptly when they enter, and should extend the same polite promptness when

patrons are seated, when they order, when they ask for refills or dessert – and

during their entire stay at the restaurant, including paying for the check and

exiting out the door. Never interrupt when someone is speaking and always look

at people directly so they will feel that their words are important. All staff

members should use this same kindly demeanor with all customers and with

each other as well. Being cordial is of utmost importance. Employees must work

long, hot, tiring shifts, so it’s important to stay on good terms. All employees

should have a good working knowledge of the menu – both the food menu and

the bar menu, if applicable, in case patrons ask.

 Conceptual/Theoretical Framework

Independent Variable Dependent

Variable

Checklist Questionnaire
Grooming
The effects of
using cosmetic
products to the Feedback
food servers

Decorum

Figure I.

Figure I describe the conceptual framework of the study, where in the

independent variable consists of the effects of using cosmetic products to the

food servers. The process being used is through checklist questionnaire

produced by the researchers, the said questionnaire consists of four questions

related to the topic and the feedback of the respondents will be the basis to

come up the output of the study of the dependent variable which is Grooming

and decorum.
 Chapter III

METHODOLOGY

This chapter represent the Research design, Locale of the study, Subject

of the study, Gathering Data Instrument, Gathering Data Procedure and

Statistical Treatment of Data.

Research Design

The research method employed on this study is a descriptive design.

Descriptive research design according to Gay (2000), involves the collection of

data in order to test the hypothesis or to answer questions concerning the current

status of the subject of the study.

Descriptive research uses qualitative research design. Qualitative

research as an inquiry process of understanding a social or human problem

based on building a complex, holistic picture, formed with words, reporting

detailed views of informants, and conducted in a natural setting. (Creswell 1994).

In addition, the research uses purposive sampling to gather respondents,

they are chosen one by one because they are working as a food server in resto

bar or restaurants. According to Arikunto (2010:183), purposive sampling is the

process of selecting sample by taking subject that is not based on the level or

area, but it is taken based on the specific purpose.

 Locale of the Study

The study will be conducted at the Mig'z Resto Bar and Seafood Grille and

Balay Kultura Resto Bar and Grill in Allah Valley Drive, Surallah, South Cotabato

through face-to-face interview. The interview conducted during the free time of

the respondents, in exact day and timet we scheduled. We choose those

restaurants, because they are one of the famous restaurants here in Surallah

with good ambiance and different foods that suits for all kinds of occasions. The

similiraty of both restaurants are they offered the same service, they are booth

resto bar offered different foods, like there best selling Sisig and other menu.

Furthermore, both restaurants are offered night party so that you can enjoy your

night with your friends and family, choosing the best pulutan and drinks here in

Surallah. The difference between of them are Mig'z Resto Bar and Seafood Grille

is oldest restaurant compared to the Balay kultura Resto Bar and Grill. During of
this pandemic, the researchers’ priorities the safety of everyone in conducting

interview, and we also following the safety protocol of the workplace.

Respondents of the Study

The subject of the study are 10 female and 10 male food servers, in total

of 20 respondents. To specify the respondents, we dived them into 2 groups. The

selected 5 male and 5 female food servers are in the different resto bar. 5 male

and 5 female food servers in Mig'z Resto Bar and Seafood Grill and also 5 male

and 5 female food servers in Balay Kultura Resto Bar and Grill. We researchers

choose food server, because their job is professional on dealing costumers.

Other reasons, food servers are important on a field of food industry especially in

a restaurant that they work, with good grooming and decorum are essential to a

food servers’ professionalism. Researchers used purposive sampling method to

gather the respondents. They are chosen and selected because of the reason

that they’re limited numbers of food servers.

Research Instruments

The researchers conduct a survey by using checklist questionnaire,

because it's a relatively inexpensive, quick, and efficient way of collecting large

amount data even when the researcher isn't present to collect those responses

first hand. According to Saul McLeod, updated 2018. A questionnaire is a

research instrument consisting of a series of questions for the purpose of

gathering information from respondents. Questionnaires can be thought of as a

kind of written interview. They can be carried out face to face, by telephone,
computer or post. Structured questionnaires are being used to require a specific

answer from the respondent. Choosing yes” or “no” or selecting answer among

provided options (Checklist). We researcher also use materials such as

calculator, papers, pencils during our survey.

 Data Gathering Procedure

The following procedures are the researchers guide to gathered data by

conducting the survey:

First, the formulation of the questionnaire. The researchers seek an advice

to their research professor for the correct formulation and wording of the

questionnaire. The researchers form the correct and exact questionnaire related

to the topic. Second, asking permission to conduct a survey. The researchers

formulate a letter to a restaurant manager which is the Mig'z Resto Bar and

Seafood Grill and Balay Kultura Resto Bar and Grill here at Allah Valley Drive,

Surallah, South Cotabato. The letter contains the proper approach to the

manager and to the respondents including the exact time and date of conducting

a survey, that may not affect the working time of the respondents. We request

the manager's authority to allow us to conduct the interview during the

employee’s free time. Lastly, the researchers administered the questionnaire to

the respondents. After completing the target respondents, the researchers will

collect the data.

Method of Data Analysis

This research method of data analysis is quantitative data analysis. The

researcher conducts a survey using Checklist questionnaire. We are going to

process and analyze the data from the data collection carried out by using the

scoring system based on the Linkert Scale questionnaires. Therefore, we need to

have total scoring for each item of our questionnaires then classify how much
score will be in low satisfaction, in moderate satisfaction, or high satisfaction and

show percentage for each group, or we can show the satisfaction score in mean

standard deviation, minimum, or maximum. If the distribution of score has a bell

curve, then we can use that to determine whether the data is reliable.

Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter contains detailed presentation and discussion of data analysis and

the result of the study. The data were collected and then processed in response

to the problem posed in chapter 1 of the study. Tabular information is presented

in the foregoing subtopics to reveal the answers to different specific statement of

the problem and the hypothesis.

References
Personal Care, Hygiene, and Grooming. (2016, Oct 06). Retrieved from

https://studymoose.com/personal-care-hygiene-and-grooming-essay

Professionalism in Grooming and Etiquette Scope. (2021, May 21). Retrieved

from https://studymoose.com/professionalism-in-grooming-and-etiquette-scope-

essay

Muller, R. W. (2016). Hygiene of the Face, and Cosmetic Guide .. Wentworth

Press.

Sanders, E. E., & Giannasio, M. (2017). Professional Server, The: A Training

Manual (2-downloads) (What’s New in Culinary & Hospitality) (3 rd ed.). Pearson

Business Etiquette and Manners. (2017, Feb 02). Retrieved from

https://studymoose.com/business-etiquette-and-manners-essay

Good Manners And Decorum: Manners Are Conducting Oneself. (2017, Feb 04).

Retrieved from https://studymoose.com/good-manners-and-decorum-manners-

are-conducting-oneself-essay

Wildes, V. J. (2007). Attracting and retaining food servers: How internal service

quality moderates occupational stigma. International Journal of Hospitality

Management, 26(1), 4–19. https://doi.org/10.1016/j.ijhm.2005.08.003

Professionalism in the workplace. (2021, Jun 07). Retrieved from

https://studymoose.com/professionalism-in-the-workplace-essay

Nicky LaMarco (February 04, 2019) Rules for Employees at Restaurants Small

Business Managing Employees

GROOMING STANDARD ADELINE AGOES, SST., MBA. | BINUS University

https://www.linkedin.com/shareArticle?mini=true&url=https%3A%2F%2Fhotel-

management.binus.ac.id%2F2014%2F07%2F11%2Fgrooming-standard%2F

Grooming Standard. (2014, July 11). Hotel Management. https://hotel-

management.binus.ac.id/2014/07/11/grooming-standard/

Personal Hygiene: Why it is important. (2016, Sep 12). Retrieved from

https://studymoose.com/personal-hygiene-why-it-is-important-essay

Charmiane Wilson (July 05, 2017) https://careertrend.com/how-10070673-make-

better-tips-hotel-housekeeper.html

Schim, J. D. (2017). Restaurant Server Manual: A Complete Training Guide for

Restaurant Waitstaff. CreateSpace Independent Publishing Platform.

Messer, M. F. (1977). Cosmetic and grooming careers. Prentice-Hall.

Arduser, L. (2003). The Food Service Professionals Guide To: Waiter & Waitress

Training How To Develop Your Staff For Maximum Service & Profit (First ed.).

Atlantic Publishing Group Inc.

1. The list of the demographic profile of the respondents. The Respondents will

mark check the following:

Sex:

Male

Female

Age:

18-25 years old

26-30 years old

31-35 years old

36-40 years old

41-50 years old

50 years old above

2. Is there a significant difference of the commonly used cosmetic products and

its effect on the food servers in terms of Sex and Age?

Yes

No

Table 1.

What are the effects of using cosmetic products to the food servers?

The Respondents will mark check the following:

1-Not Important 2-Slightly Important 3-Moderately Important 4-Important

5- Very Important
Grooming 1 2 3 4 5

Beautification

Hygiene

Confidence

Decorum

Good etiquette

Professionalism

Emotional Benefits

Table 2.

What cosmetic products does food servers use?

The Respondents will mark check the following:

1-Never 2-Rarely 3-Sometimes 4-Often 5-Always

 Cosmetic Products
1 2 3 4 5

Oral Care

Skin Care

Sun Care

Hair Care

Decorative Cosmetics

Body Care

Perfumes