Putting together a ready-made 3 courses menu with different dishes such as pre-warm and/or dessert in an a la carte just reflects that the waiters are not sales people and not properly trained by the people in charge, the same…
For each shift in a restaurant, a head waiter/supervisor is needed to manage the operation during lunch or dinner service. It should be a person who has an overview and who works in the restaurant during the service. This is…
There is no getting away from the fact that the anti-slip protection on waiters’ trays deteriorates through wear and tear. However, washing them in an industrial dishwasher, as found in a restaurant, destroys the trays very quickly. This is due…
It is absolutely unhygienic to allow animals inside a food service establishment. Whether the animal has fur or not, they should not be allowed to be displayed in the premises. This reflects the standard and approach to hygiene of the…
A person working as a waiter works in a restaurant where the food is placed on a plate immediately after cooking, then they go out and deliver and place it in front of the guest. A waiter takes the order…
When a guest with a disability arrives, waiters need to speak clearly and be more sensitive than usual. The guest may have a visible disability such as Cerebral Palsy, visual/hearing impairment or Down syndrome. This can affect their speech so…
Fine dining is defined as a dinner with finer food made with more careful and higher quality ingredients. In addition, the service should be of higher quality and performed by experienced waiters who know how to stack plates when setting…
Muddle strawberries and squeeze two lime wedges, leaving the lime wedges in the glass. pour in 1 cl of sugar syrup. Fill the glass with ice Then add: 2 cl Hendricks Gin1 cl Light Rum1 cl Absolut Vodka Top up…
