Waiting at the table, Waiters Etiquette and Food Safety Westchester New York. Servsafe
Waiters Etiquette and Food Safety discussed.
Restaurant manners, however, do not apply to guests exclusively. Because waiters serve as the first point of contact when customers enter a restaurant, restaurant owners require them to observe certain etiquette standards, regardless of the type of restaurant.
So last week I ate at a restaurant. Do you want to know which one it was? Well sorry can’t tell but I will tell you I won’t eat there again. The waiter brought me my dessert in the same hand that he was carrying a dirty dish from another table. No thank you! I told him I am a certified Food Manager’s Safety Servsafe instructor and proctor and I own a restaurant myself and what you are doing is a NO NO. Anyway I am listing some things that are not necessarily on the Servsafe exam but there is some interesting facts here. Training is key. Food Safety helps. Food servers must know the basics. Here are some useful tips for waiting tables.
1. Waiting at the Table Waiting at the table consists of a set of procedures done by food service personnel who attend to the needs of customers. This set of procedures includes the work of the waiter even before the guest or customer arrives.
2. Sidework It is a term indicating all the duties the waiter or waitress perform, other than those directly related to serving the guests. It includes the initial duties in preparing the dining room, studying the menu and leaving the work in proper order.
3. Station assignment: It refers to the station or section of the dining room assigned to a waiter or waitress.
4. Dining room preparation Includes preparing the table such as placing the table cloth and setting up a cover.
5. Preparing a sidestand includes: The checking of supplies for condiments and extra table appointments. Sidestand It is the storage and service unit located close to the serving areas.
6. Initiating the service It means beginning the service which includes the meeting and seating of guests, taking the order, placing the order and picking this up in the kitchen.
7. Serving the meal: It means bringing the food ordered to the table and attending to the guests throughout the meal.
8. Handling the guest check concludes the waiter’s service to the guests.
9. Finally, the table is cleared and cleaned before the next guest arrives. In large restaurants, a busboy helps the waiter in some of his tasks
10. TABLE ETIQUETTE It refers to good manners; decorum or good taste. It involves the suitable, comfortable, and rightful thing to do for the occasion, the place and the time.
11. Pointers to remember in dining: Have small bites for a quick emptying of mouth. It is not advisable to drink beverages when food is in your mouth.
12. Do not chew with an open mouth. Talk only when your mouth is empty. Hands are not placed in hair, ears or face while eating.
13. Use knife to push food onto your fork not your finger. Do not lower your head to lift food; lift food to your mouth. Spoon vegetable soups and other types of soups.
14. Finger foods maybe taken and eaten with fingers. Always keep your plate looking neat and tidy.
15. General Rules on Table Service: When serving, say “Excuse me, Sir/Ma’am”.Clear the table either from the right side or left side of the guest, in front of the table, or whichever is more convenient for you and the guest.
16. General Rules on Table Service: Use the hand that can reach the farthest when serving. Never cross the table to serve another guest.When serving, make sure that your thumb is not placed on the plate.
17. General Rules on Table Service: Meat/fish is to be served facing directly in front of the guest. In Russian service, food from a platter is served from the left. Use your left hand to hold the platter and your right hand in transferring food using cutlery.
18. General Rules on Table Service: Always check the preparation of the food before you serve it to the guest. Never serve food which has already fallen on the floor. To ensure correct order for the right person, make a table plan when taking order.
19. Sequence of Table Service:
1) Welcoming/greeting the guests
2) Seating the guests
3) Offering of “before dinner” drinks
4) Serving of drinks
5) Serving of water
6) Presenting the menu card.
7) Taking food orders from the guests
8) Completing the table set-up
9) Serving of food according to the standard sequence: bread and butter, appetizer, soup, salad, main course
10) Clearing the table
11) Offering of desserts
12) Serving desserts
13) Offering/serving “after dinner” drinks
14) Presenting/Settling of guest’s check
15) Bidding goodbye and thanking the guest for patronage.
20. NOW ABOUT FOOD ALERGENS: MAKE SURE YOU UNDERSTAND WHAT IS ON THE MENU. Food allergens are serious. Take a the Food Manager’s Safety Servsafe protection course and examination.