Thank for sharing, I been in this industry 25 years, executed more than 5k weddings, gala events and high profile events. Also been a restaurant manager for several restaurants. We all make mistakes. One way or another. Speacially if you work for a restaurant that gives you several tables and are focus on making money instead of service. I enjoyed your video. Great job. People don't understand that you miss out in life because of this job. Holidays, family events and you stay up late every night. So please support your brothers and sisters In this industry and keep the trash talk out. I would like to see how you use your POS. As there are 1000 ways to do it.
The friendly service is excellent ... the service is wrong from the right, the right service from the north is the food drop and the lift from the right ... lifting the dishes and accumulating them wrong ... pouring the wine and taking the flask behind the customer wrong and not using the napkin service under the bottle .. do not use the basket Dedicated to the wine bottle & flattened in front of the customer or her Ace Packet Good luck all bro & sister
Realistically, people don't let you do all this. They seat themselves, And they hand you their menus quicker than you can do anything. They don't even look at you to anticipate what you are trying to do, making things very awkwardat times. Furthermore pulling out chairs might work for a male server, but I can guarantee you as a young looking Female , many people especially middle aged men will look at me like I'm crazy if I try to do that.
Table setup and sequence of service Place silent cloth smooth side up Set the first half of the linen; pull the last half softly Check the creases, make sure that the tablecloth is centered Place smaller tablecloth to the middle Make sure vertical and horizontal creases overlap each other Open the last half gently Make sure that creases overlap each other Place the napkins at equal distance Set the cutlery Place the bread plates Place the glasses Place the decoration and the menages Put the linen on the gueridon You should prepare for the gueridon: 2x bottles of water, 1x butter place, 1x transport plate with a napkin, 4x menus, 1x wine menu, 1x order pad, 1x clean black tray, 1x empty transport plate, 1x full transport plate, 1x service towel, 1x polishing cloth Sequence of Service Greet the guests Guide the guests to their seats Explain the menu of the day Give the menus Serve water, bread and butter Take the order from the guests Give the order to the kitchen Original copy goes to the hot kitchen The blue copy goes to the cold kitchen The yellow copy stays with the server Give the wine menu Take the order and remove the glasses if necessary Present the wine and serve it Let the host taste and serve Do not forget to pour more wine for the host Change of remove the cutlery if needed Serve the appetizers When guests are finished, clear the appetizers plates Do not forget to refill the water, bread and butter If guest order different kind of wine, change the glasses Present the wine and serve it Serve the main course Clear the main course, bread and butter Clean the table with a crumble and set up the cutlery Remove the menages Serve the desserts Clear the desert plates Serve the hot beverages if needed When guests are leaving, follow them and thank for visiting Clean the table with tray in one roll When you finish, leave the table cloth on the table ( when the guest leaves, tale the linen away ) Clean the gueridon Polish glasses and cutleries and clean CIS4 area
Ave enjoyed this video am a learning n my greatest fear during service is that I shake a lot I don't know how to overcome that help please... Studying at MTTI
first serve is wrong. first u have to take beverage order n then only food. next wine should open in front of guest. n wine pouring style is absolutely wrong . when pouring wine u have to show the wine name tag of the bottle,,,,,,,,,,,,
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Good. this is guy have good skil. but not great. his forget something, he didn't unfolding guest napkin and not open wine in front of the guest. crumbing down should be unclock wise.
1. Unfolding the guests napkin is an asian thing. it's not common in the "old" european way of service; it is not nice (as a waiter) to touch the napkin of the guests with his/ her hands since the guests uses the napkin to clean his/ her mouth. 2. Wine was presented in front of guests and opened at the gueridon, then brought to the host of the table for trying. (no issue here) 3. normally you start with the oldest female guest (or honour guest), then you continue to crumble CLOCK wise. Please inform yourself before commenting. Thank you!
roelzi the wine should be open in front of the guess indicating new bottle of wine is open. If you open in the back you could be using the leftover wine from yesterday party
Devina Anindita Devina! I will explain it to you once again. Since you have a gueridon (a side table) the wine bottle gets presented to the guests, brought to the gueridon again (where it will be opened). after that you go back to the guests, present the wine, the cork and you give the host a try. The guests always have the chance to observe the waiter what he is doing with the bottle. It is traditionally correct to open the bottle at the gueridon, after presenting the bottle to the guest. That was always the case and will always be the case in high-class restaurants. By the way - it was always done like this in the Michelin star restaurants where I used to work. Thank you!
Devina Anindita besides that you don't open a bottle "free-handed" or on the table of the guests. 1. not free-handed because it looks shit and it is not very secure when you know what I mean. 2. Not on the guests table itself, because you could leave bottle marks (from the bottom) or you even could spill the wine. I don't know what they thought you at your university......
