RESPONSIBILITIES OF A SKILLED WAITER

First of all we should know that a waiter is a intermediator or a link between the kitchen and the customer. He also acts as a salesman for selling items of the restaurant to the customer. His main objective is to satisfy the needs of the customer who eat food in the restaurant, without any complaint.

Who is a waiter?

The first answer that comes to our mind is that he is a person who serves food to the customer. Yes it is, but he is not only for serving food. He has many more responsibilities to be accompalished. There are two main task:- 1) Primary task and 2) Secondary task which the waiter has to perform.

So, let us now discuss in detail about this topic.

PRIMARY TASK;- 

• Giving used dishes for washing.
  
• Bringing washed dishes and wiping it in such a way that there should not be  any stains or cloth fibre stuck to the crockery.
  
  
  
• Arranging the dishes ( dinner plates, half plates,quarter plates , portion bowls,platter etc in the kitchen rack so that when order is placed, it becomes easier for the kitchen staff to give the food to be served to the customer.
  
• Keeping the restaurant tables, chairs, fans, lights and whatever is there in the restaurant neat and clean.
• keeping table piece, salt, pepper, tissue holder throughly arranged on the table.
• By playing soft, soothing and relaxing music by which the customer feels relaxed. The music should be played according to the time and types of customers present in the restaurant.
• Checking the quality of the ketchup and sauces.
• Arranging buffet table with attractive frill.
• Lighting  incense sticks which gives good fragrance .

• The most important work is to keep the flykill lite clean because it kills insects that are present in the restaurant by attracting it towards it and also it is noticed by the customer very easily.

SECONDARY TASK:-
  

• PERSONALITY:- A waiter should maintain a good dress code with groomed hair and well shaved. He should be  physically active, well disciplined, always having a smiling face, talking politely etc.

• KNOWLEDGE:- He should have the knowledge of food and drinks tht is available in his restaurant. He should also know the basics of food preparation, quantity,number of pieces of       ( chicken, prawn, fish) in a portion bowl, flavour (sweet\spicy), texture etc. He should also have the knowledge to tackle the issues of the customer with ease. 
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• CUSTOMER FRIENDLY:- In this many services are combined like  to welcome the customer when he enters the restaurant, greet him with a smiling face, offer him a seat, switch on the fan, give him a glass of water ( as per seasonal requirement i.e. cold water in hot climate and normal  or luke warm water in cold climate ) and make him comfortable. 
  
• TAKING ORDERS:- Ask him whether he would like to have something to eat. If YES then give him the menu card and be prepared to give detailed information on the type of food the guest orders. Also tell him whether there is a combo offer by which the guest will enjoy the food and also save money.
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• TAKING ACCURATE ORDERS:- Take order from the customer and ask him whether he has finished placing the order thereafter repeat the order once again and confirm it with the customer. Give the KOT in the kitchen and try to serve the food at the earliest.
  
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• SERVING FOOD:- Before serving the food a proper setup has to be done on the table as per the given order of the food. Check the food as per the KOT from the kitchen. While serving the food tell the name of the food  that is served to the customer. This is because there are different types of preparation of the same food in different restaurants. Also concentrate and be attentive to their needs immediately like filling the glass of water when it is half \asking them whether they need some more food etc.
  
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• SERVING DESSERTS:- After the customer finishes  his food clear the table and wipe it clean. Then ask him whether he would like to have some dessert. Take his orders and serve him. After finishing his dessert ask him whether he would like to have some more and if NO then ask the customer whether" Can I give you the bill"?   If YES then present the bill in the bill folder.
  

• DEPARTURE GREETINGS:-When the customer has paid the bill and is about to leave the restaurant then the waiter should say to him, "THANK YOU" \" HAVE A NICE DAY"\ "COME AGAIN"\ "SEE YOU AGAIN SOON".

All these services should be done with a smiling face.
By doing this type of service there is a chance of the same customer having food repeatedly in the same restaurant.

• PREPARING TABLE FOR THE NEXT CUSTOMER:- After the customer departs, immediately remove the dishes, wipe and arrange the table so that the next guest can occupy the table.