FAQ - questions

Waiting

 1 - I get nervous when I have to explain food.
2 - How do I get all the tables straight?
3 - How long should I work as a server before I apply for a headwaiter position?
4 - When I arrive at a table with four dishes to serve as described in the manual, which is the best way for me to present this dishes.
5 - When is the correct time to pour the wine?
6 - you state that all the diners must be finished, before I start to clear the dishes.
7 - what is the correct way to present the account?
8 - I have been working as a waiter for a while, but I lack personality.
9 - When I carry three plates on my left hand, they are not even, help.
10 - When I start work at a new restaurant, how will I know where all the cutlery, crockery, bread, butter, sugar, coffee etc is,

Bartending

 11 - How often would I require the use of a cocktail book?

Headwaiter

 12 - As a headwaiter I am always running around to get things that were not done prior to service
13 - As a head waiter the manager will not allow me further managerial work and I would like to learn.
14 - I have been offered a position as a headwaiter and I am confused.

Functions

 15 - I lose the majority of our inquiry after the interview.
16 - My functions always run late, can you help?
17 - Servers polish cutlery very slowly when the speeches begin so that by the time guests leave most cutlery is still unpolished.
18 - I had the pleasure of meeting an arrogant Master of Ceremony who informed me that he was a professional and did not require any assistance, what was I to do?
19 - Outside services - some arrive just before the main party and I panic.
20 - I have problems on the night with vegetarians or other dietary needs.

Management

 21 - We have six hundred meters approximately 2,000 feet ground floor to build a first class restaurant, we would like a good kitchen and amenities, its mind boglin,could you give me an idea.
22 - Why are some managers better then others,


Waiting

 1 - Q. I get nervous when I have to explain food.

A. This is because you believe you may make a mistake and look foolish. If you have memorized the menu and follow the instruction in the manual, you will explain the specials quite easily. Spend a little more time in learning the menu properly. Then when you go to the table, break the ice by starting, may I explain the specials to you, this few words will allow you to follow through.


2 - Q. How do I get all the tables straight?

A. Get the first table, perfectly squared if you looked at the four corners, they are in a perfect diamond shape, then next one further up, the corner on the next table must be exactly in a straight line with the first table, follow this line about five tables, now do the same across and when you are finished, you will find all the corners run in a straight line, place table cloths and chairs parallel to the table cloth.


3 - Q. How long should I work as a server before I apply for a headwaiter position?

A. As soon as you know all services well, know how to supervise your station so well that head waiter and manager can't fault you, have a good general knowledge of food and wine, and the capacity to train.


4 - Q. When I arrive at a table with four dishes to serve as described in the manual, which is the best way for me to present this dishes.

A. On the first dish, you say, excuse me madam, your Oysters Tzarina, the second dish, for you madam, Tortelini Boscaiola, next excuse me sir, your Fillet Mignon, and so on just reassure of what you are serving, that the order was taken properly.


5 - Q. When is the correct time to pour the wine?

A. When all the pre dinner drinks are finished.


6 - Q. you state that all the diners must be finished, before I start to clear the dishes.

A. yes


7 - Q. what is the correct way to present the account?

A. the account will be presented on a folder, or a small plate, only when the host asks for it.


8 - Q. I have been working as a waiter for a while, but I lack personality.

A. it is important that you feel mentally happy, always smile, speak softly with authority, make small gestures, and follow what the manual tells you. One know the dishes well, two explain them with confidence most important be cheerful.


9 - Q. When I carry three plates on my left hand, they are not even, help.

A. lways make sure your hand and arm are evenly aligned, when you put the first and second plate on your hand, make sure they are paralel with your arm, they should be perfectly straight,the third plate when placed should be straight, if not your arm is either, higher or lower then your hand.


10 - Q. When I start work at a new restaurant, how will I know where all the cutlery, crockery, bread, butter, sugar, coffee etc is,

A. Very good question, and very Important,because you dont want to start looking when you are busy, when you start work,usualy the headwaiter will ask a waiter to take you in the still room to show you where everything is, also where the food is picked up from, desert and salads, the wines, drinks and where the cashier is.


Bartending

 11 - Q. How often would I require the use of a cocktail book?

A. Not often, after you have learned the basic spirits with vermouth, the sour cocktails, the cream drinks, and long drinks, couple of miscellaneous, e.g., Kir, Champagne cocktail, around fourteen drinks, there are very few extras that you will require the book for, the largest amount of drinks you will serve will be spirits with ice, water, or soft drink, beers.


Headwaiter

 12 - Q. As a headwaiter I am always running around to get things that were not done prior to service

A. This will always happen if your supervision is not adequate, go back to the manual and it gives you the solution.


13 - Q. As a head waiter the manager will not allow me further managerial work and I would like to learn.

A. maybe you are very good at your profession and the manger feels threatened, don’t give up, ask the wine reps to give you their wholesale price list, work with the chef and you will get price lists and good advice from the chef, do everything discreetly, good luck.


14 - Q. I have been offered a position as a headwaiter and I am confused.

A. It is natural, ask what are their expectations, you will find that they all fall within the acquired knowledge you have now, the extra are warm friendly welcomes to all clients, seating clients as soon as they are ready, spread diners evenly to the waiter/server, excellent and continuous supervision and farewell, the manual takes you through all this.


Functions

 15 - Q. I lose the majority of our inquiry after the interview.

A. you are not properly prepared. One, are you nervous or act nervously for any specific reasons? two, have you all your literature ready, three is there a room already set up for visual, four you did not study the manual, go back to the manual it will give you the solutions.


16 - Q. My functions always run late, can you help?

A. My pleasure. Always give the staring and finishing times to functions with the understanding that a overtime cost will be added if they stay later than the specified time, and if they are going to be late, to telephone you and inform you, because service works on specific times in the kitchen, and unless advised some food may spoil and it will not be the establishment fault, you will find this will give you a better result, and you are covered.


17 - Q. Servers polish cutlery very slowly when the speeches begin so that by the time guests leave most cutlery is still unpolished.

A. if the servers are sent to clean and polish cutlery when the speeches start, it should be finished within the hour, they are allowed to chat, but they are there to clean and polish cutlery, supervise their work his will keep them on their toes, inform them that it is to be properly done in the time allotted, there is also a machine that will polish cutlery.


18 - Q. I had the pleasure of meeting an arrogant Master of Ceremony who informed me that he was a professional and did not require any assistance, what was I to do?

A. This person is an amateur, you should walk away, but inform the parents of the bride and groom of the Master of Ceremony advice, why did I say this person is an amateur, it does not matter how many times you do master of ceremonies, only the caterer can advice the M.C. about, time for the entrance, and time for speeches, because the host may want to stay longer outside with drinks, when dinner is finished and champagne is served speeches start, the m,c is sitting drinking and if you don’t tell him it is time for speeches, he may realize twenty minutes later, the same with the circle, the function may run overtime, the host will not be happy, the manual has informed you how to do it right.


19 - Q. Outside services - some arrive just before the main party and I panic.

A. If the outside service is ordered by the client, and have followed the instructions on the manual, it is not your problem, if you where instructed to make those purchases and they are late, you will inform the supplier that because of this problem and worries you caused the hostess, re cakes, flowers, hire cars, photographers, you will be giving her 30% discount, or we will not use you again, we are doing you a favour in return you are harming our business.


20 - Q. I have problems on the night with vegetarians or other dietary needs.

A. You will inform them that as they did not make prior arrangements, they will have to wait until everyone is served, and then their meal will be prepared. Inform the hostess of this and identify these persons to her, this will remove nasty little complaints, because you will help but they may still complain.


Management

 21 - Q. We have six hundred meters approximately 2,000 feet ground floor to build a first class restaurant, we would like a good kitchen and amenities, its mind boglin,could you give me an idea.

A. When you said first class and amenities, this are two correct questions, first for your kitchen and amenities you will require one third of the space, work with a chef and work out the kitchen requirements, start at the end, refusal space, delivery room, change room toilets, in the kitchen office for the chef, work out all the equipment required, cool room freezer, cold preparation and pastry area, preparation area, washing up area, still room, wait a minute the manual tells you about setting a restaurant, costs and running cost, go to the manual.


22 - Q. Why are some managers better then others,

A. I believe the diference is competence, if a manager knows the art of waiting, bar, headwaiting, kitchen know how, beverage, training skils, function room, has a good personality,can explain things well,happy to show how things are done, he will be exelent, if you dont have does skils,????