Sometimes, in a restaurant's desire to advance things or upgrade service, the basics are the ones mostoverlooked or forgotten. Most successful restaurants have great waiter tableside manners aside from great food.
I personally believe that while it is good to up the level of service in your restaurant, the basics should be adhered by all means.
UTMOST COURTESY. I love restaurants whose waitstaff make you feel special. There are restaurants wherein you feel like you owe them for coming to dine. Waiters should be courteous, friendly and sincere. THey should know how, when and what to communicate to guests. They should be on-hand to wait on guests but not to near as to suffocate guests.
EXCELLENT KNOWLEDGE. ABOUT MENU AND RESTAURANT. Every waiter, whether regularly employed or on-call, should be adept with everything there is to know about the restaurant and the menu. No waiter should be let out into the dining room without great knowledge of how the food tastes, ingredients, house specialties and management. At the same time that they should know what to answer guests, they should also know what NOT to tell guests and how to dodge the question. (There are things that guests cannot know.)
BAISC TABLE SERVICE. Your waiter should know the kind of table service used in your restaurant,whether it be french, russian, buffet, etc. But train waiters as well in the different types of table service even if they are not used regularly in your restaurant. Teach waiters what to do on certain occasions and circumstances they might encounter during service.
Waiters are your major frontliners. What they say and do are representative of your restaurant even those they do unintentionally. Therefore, all measures have to be taken to ensure that they represent you well.
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