Profession presentation "Waiter " author : Romanova Andriana

The waiter – a profession in the sphere of public catering. In Russia waiters appeared together with restaurants of the European type, in the middle of the XIX century. Boys from country families were trained in this craft within four years, since dishwashers and cleaners. It is interesting that tip was given in the general cash desk and at the end of the working day shared equally between all workers. Many celebrated personalities began the labor way with a profession of the waiter. For example, Alain Delon earned additionally in a pothouse, Brad Pitt – at restaurant of a fast food.

Activity description The waiter serves visitors of restaurant, cafe, a coffee house and other institutions of public catering. In each institution there are requirements to personnel work. According to them waiters welcome clients, make out and serve tables according to set on a sample and the standard etiquette. Besides they carry a certain uniform and often a badge with a name. For example, there are restaurants where the service personnel moves on roller skates. In the world there are some restaurants in which halls the outer darkness therefore waiters not to do without devices of night vision reigns. The waiter has to know the menu of the institution, technology of preparation of dishes, their characteristic and the prices. He can advise to guests alcoholic beverages suitable to their order. Work of the waiter rather intense. It almost constantly is in movement and standing. The schedule can be sliding. The working day often begins early in the morning, sometimes it is necessary to work at night, days off and holidays. Waiters serve banquets and festive events by certain rules and requirements. Waiters count clients and bear a liability for the broken ware.

Characteristic of the employee On personal qualities of the waiter depends not only the size of its tip, but sometimes and reputation of an institution. The client can not return to cafe or restaurant if once him here unworthy served. Therefore the waiter has to be polite, friendly, emotionally steady and treat equally all visitors of an institution. It has to look, possess pleasantly accurate diction and the developed communicative abilities. The waiter has to remember features of preparation of all dishes from the institution menu. It has to possess and good memory on faces not to forget whom it serves. Necessary quality for this employee – observation. Not to keep the client waiting long for the following dish or the check not to allow unfair visitors to leave, without having paid, the waiter has to watch closely everyone.

Into duties of the waiter, as a rule, enter: implementation of orders of visitors; receiving from them of calculation for services; cleaning of tables after leaving of visitors; laying of tables to arrival of new clients. The waiter bears a liability for safety of ware and revenue. Physical endurance, good coordination of the movements, the developed visual memory, ability to distribution of attention and arithmetic abilities are necessary for the waiter for successful work.

The qualities most valuable to the waiter — it is mobility, politeness and sense of humour. And from it it is required to be cheerful, friendly, unostentatious and at the same time obliging. It has to have presentable appearance, observe rules of hygiene and stylishly carry plates and glasses. The exemplary waiter is characterized by two basic rules: 1) on a table his clients don't have anything superfluous and there is everything that is necessary; 2) he sells that is favorable to restaurant.

Thanks for attention!