Be polite with your colleagues and guest. Use
PLEASE, EXCUSE ME and THANK YOU.
Call your colleague by their name.
Work as a team. Help your colleague at the
station whenever he/she gets extremely busy. Do the help with consent.
Open and present the menu.
Take beverage order first. It allows guest to
browse over the menu. Familiarized yourself with the Sequence of service.
When serving the food and beverage it should be
done on the right.
No shouting or loud talking at the back area.
Never walk around the restaurant with your hand
in your pocket.
No chewing gum allowed in the restaurant
vicinity.
Never lean in your side stations.
Do not group together and talk with other staff.
There is a limited conversation in the kitchen.
Do not converse too long with Chefs and kitchen staffs. Work quietly and leave
others to concentrate in their task.
If a problem with an order arises, be sure to
inform your supervisor & guest of any delay it may occur.
If a guest has a complaint, bring it to the
attention of the Manager/supervisor on duty immediately. If the complaint is,
against food, that guest ordered, remove the plate and replace it/allow the
guest to choose something else. Always assure that every guest leaves
satisfied.
Do not argue with any staff while on duty.
Always have a pleasant atmosphere to run a smooth operation.
Do not make derogatory remark about guest or
staff.
Do not bring up your personal problem on duty.
If you have any queries, ask Manager/Supervisor
or other qualified staff. No harm about asking than guessing it wrong.
Never leave the restaurant empty handed whenever
you are on your way to the back area.
Whenever not busy arrange your station or do
your side duties. Keep yourself occupied
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