Detail Food & Beverage Service Training for Waiters

1. Dining/restaurant area is cleaned and/or checked for cleanliness prior to service in accordance with enterprise procedures.
2. Customer facilities are checked and cleaned prior to service.
3. Comfort and ambience of the area is prepared in readiness for service including adjustment of lighting and music where appropriate.
4. Furniture is set up in accordance with enterprise requirements and/or customer requests.
5. Furniture layout ensures staff and customer convenience and safety.
6. Equipment is checked and prepared for service.
7. Contact is made with kitchen staff and information sought on menu variations.

1. Tables are correctly set in accordance with enterprise standards, required timeframes and/or special customer requests.
2. Where appropriate, standard industry clothing techniques are correctly used.
3. Cleanliness and condition of tables and all table items is checked prior to service.
4. Items not meeting enterprise standards are identified and removed from service areas.
5. Recurring problems are identified and reported to the appropriate person.

1. Guests are welcomed upon arrival in accordance with enterprise customer service standards.
2. Courteous introductions are made and reservations are checked where appropriate.
3. Guests are promptly seated.
4. Menus and drinks are promptly presented to guests in accordance with enterprise standards.
5. Where menus and drinks lists are presented verbally, clear and audible explanations are provided.

1. Orders are taken promptly and accurately with minimal disruption to guests.
2. Where necessary, orders are legibly recorded using correct documentation and promptly conveyed to the kitchen and/or bar.
3. Recommendations are made to guests to assist them with drink and meal selection.
4. Customer questions on menu items are correctly and courteously answered.
5. Where answer is unknown, information is sought from the kitchen or appropriate supervisor.
6. Ordering systems are correctly operated in accordance with enterprise procedures.
7. Glassware and cutlery to accommodate the meal choice are provided and adjusted in accordance with enterprise procedures.

1. Food and beverage is promptly collected from service areas, checked for presentation and carried to guests safely.
2. Flow of service and meal delivery is monitored.
3. Any delays or deficiencies in service are promptly recognized and followed up with the kitchen.
4. Guests are advised and reassured regarding delays.
5. Food and beverage is courteously served at the table in accordance with enterprise standards and hygiene requirements.
6. Dished are served to the correct person.
7. Customer satisfaction is checked at the appropriate time.
8. Additional food and beverage is offered at the appropriate times and ordered or served accordingly.
9. Tables are cleared of crockery, cutlery and glassware at the appropriate time and with minimal disruption to guests.
10. Accounts are organized and presented to guests on request.
11. Where appropriate accounts are processed in accordance with enterprise procedures.
12. Guests are courteously farewelled from the restaurant / dining area.

1. Equipment is stored and/or prepared for the next service in accordance with enterprise procedures.
2. Area is cleared, cleaned or dismantled in accordance with enterprise procedures.
3. Area is correctly set up for next service in accordance with enterprise procedures.
4. Where appropriate, service is reviewed and evaluated with colleagues for possible future improvements.
5. Where appropriate, handover is made to incoming restaurant colleagues and relevant information is shared.