Professional Documents
Culture Documents
Part 2. Traits and Skills
Part 2. Traits and Skills
Part 2. Traits and Skills
have:
Sound product knowledge
Well developed interpersonal skills
A range of technical skills
The ability to work as a part of a team
RULES FOR WAITER
Waiters must be clean and smart and should never
wear
cologne.
Under no circumstances should a waiter never touch a diner.
Wine glasses should never be filled too full.
Unasked for advice should never be offered.
If diners are content to pour the wine themselves, let them.
Unless asked, no plates should be removed until all have been
finished.
While attending to the customer, the waiter should make sure the
diner’s coffee cup / water goblet, bread basket, butter, sugar,
cream and clean ashtray are kept full at all times.
If the diner so desires, the waiter should carry the money ot the
cash counter, pay the bill and return the balance to the diner.
Attributes of F & B Service Personnel
The quality of service staff in any establishment reflects the
quality of the establishment itself. No matter how good the
food ambiance are, poorly trained, untidy or rude staff can
antagonize customers.
Local Knowledge
Staff should have some knowledge about local
area so as to be able to:
Advise guests on issues such as forms of
entertainment available locally
Advise on best means of transport to places of
interest
Personality
Staff must:
Be tactful (sensitive), courteous, good-humored
and patient
Converse with the customer pleasantly and softly –
and add a smile at the right time
Attitude to Customers
Staff should approach the customer correctly.
They:
Must anticipate the customer’s need and
wishes
but should not be too much
Should keep careful watch over customers during
Memory
Servers should have a good memory – may be
helpful regarding likes and dislikes of
customers
Such as remembering guest’s name and their
preferences
Honesty
Trust and respect between staff, customers
and management is important
It results in a conducive atmosphere of
efficiency and good team spirit among the food
and beverage operators
Loyalty
Loyalty to the employer and the
management is required of staff as an
obligation
Conduct
Staff are expected to conduct themselves
impeccably at all times, esp. before guests
Follow organization’s rules and regulations
and show respect to all senior staff
Sales
All members of staff must have complete
Ability
knowledge of all food and beverages and their
correct service
Should be able to contribute to personal selling
and merchandising
Sense of Urgency
Staff must develop a sense of urgency in their
work
Contributes to generating maximum amount of
business over the service period, and high net
profit as possible
Complaints
Staff should never show displeasure even when
dealing with difficult situations
Staff should never argue with a customer;
should refer immediately any difficult situation
to a supervisor to assist in resolving it
Delay in dealing with complaints just makes
the situation worse
1. Start service from the right hand side of the host, with
the host last
• Honored guests are usually seated on the right of a host.
• Ensures that members of the serving staff are walking forward
to serve the next person.
2. Serve women first
• Often done if it does not slow the service.
3. Serve plated foods from the right hand side of a
customer
• Plates can be placed in from of the customer with the right
hand and the stack of other plated food is then behind the
customer’s chair in the left hand.
General conventions for food
and beverage service:
c) Communication difficulties
• Speak directly and distinctly to the customer.
• Stand in such position that the customer is able to see
your face clearly.
• Describe food and drink items in simple,
precise and
plain language.
• Seat customers away from possible excessive noise.
5. Dealing and handling complaints
If a problem arise and the customer makes a complaint,
steps to be taken:
Do not interrupt the customer – let them have
their say and make their point.
Apologise.
Restate the detail of the complaint briefly back to
the customer to show you have listened and
understood.
Agree by thanking the customer for bringing the
matter to your attention.
Act quickly, quietly and professionally and follow
the establishment’s procedures for handling
complaints.
NEVER: Lose your temper, take it personally,
argue, lie or blame others.
Recording incidents
When any incident occurs a report is made
out immediately.
The basic information that should be found
in the report:
Date, time, types of incidents, action taken,
details of the customer involved, names of
staff involved, signed by supervisor
Carry
clean glasses to and remove dirty glasses
from tables.
Carry clean cutlery to find and from tables.
Place clean cutlery on the table.
Place clean cups and saucers on the table.
Provide an under flat when silver serving
vegetables
Safety and Security
Procedure in case of a fire
In the event of the fire alarm ringing employees must be
aware of the following rules:
1. Usher all customers and staff out of the work area
promptly and calmly.
2. Pay physical attention to customers with special
needs.
3. Walk quickly but do not run.
4. Do not panic, remain calm.
5. Proceed as promptly as possible to the nearest assembly
point.
6. Follow the exit route.
7. Never use lift.
8. Never re-enter the building until told it is safe to do so.
Dealing with suspicious item or package
All employees should be constantly alert for
suspicious items or packages
1. If an object is found, immediately reported to
the security, supervisor or manager.
2. Do not touch or move the object.
3. If the object belong to any customers, return
back to the customer.
4. Ask customer to keep the object with them.
5. If the object not belong to anyone, then the area
should be cleared and call the police.
Dealing with a bomb threat
Immediate action needs to be taken as a bomb
could go off at any moment.
1. Evacuate the immediate work area.
2. Evacuate the premises and usher all customers
and staff through the nearest usable exists to
specific assembly area.
3. Count all persons present to determine their
safety and minimize the risk of fatal accidents.
4. Call the police.
UNDESIRABLE QUALITIES
OF A WAITER
Forgetting to greet the arriving customer pleasantly.
Letting guests seat themselves.
Refusing to assist a guest or seating a guest at a dirty table.
Forgetting to say 'Pardon me', or 'Excu se me, if a
mistake has been made.
Gathering in groups in operational areas and talking loudly
with other members of the staff.
Forgetting a dish that has been ordered, or serving
wrong accompaniments.
Overfilling water glasses or leaving them empty or
leaving
dirty ashtrays on an occupied table.
Being inattentive to a guest's needs, for example, forgetting
special instructions from the guest, such as less chillies or