Duties with the guests
The staff of the restaurant must have sufficient knowledge of all the items on the menu and wine list in order to advise and offer suggestions to the customers. Further more they must know how to serve correctly each dish on the menu what the accompaniments are the correct cover, the make up of the dish and its appropriate garnish and also how to serve various types of drink, in the correct glass and a the right temperature. The Head - waiter greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and enduce the guests to buy of the best... and most profitable too. The Station waiter notes the orders and passes them on to the kitchen; he must have a clear notion of the required time for lb preparation so that he can adjust the timing of his courses. He will serve the dishes from the customer's left, the dirty plates being collected from the right. It takes a skilled and clever man to give the right sort of service. The C ommis waiter brings the food from the kitchen to the using a tray or trolley. He collects the dirty plates and dishes them to the wash-up area.
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The wine-waiter will bring, prepare and serve the wine ordered st. He will see that it is served at the right temperature and і the glasses when necessary.
