Main Objectives of Professional Activity
Serving customers in restaurant and restaurant – alike facilities.Waiter's professional activity is carrying out food and drinks in restaurant and restaurant –alike facilities and includes all of the the following activities:
- Assessing the availability of tableware, cutlery, table linen, accessories and utensils necessary for serving tables.
- Drawing up requests to replenish the assortment of tableware, cutlery, table linen, accessories and utensils necessary for serving tables.
- Receiving tableware, cutlery, utensils and table linen from the service room.
- Serving tables in accordance with the restaurant or restaurant-alike facilities standards.
- Training waiter's assistants to serve tables.
- Monitoring the pre-serving of tables.
Types of Work
Waiter's profession is requested in all types of hospitality establishments, especially in restaurants and restaurant- alike facilities, such as bars, snack bars, buffets, bistros, canteens, taverns and pizzerias, in cafes and confectioneries as well as in catering business. In addition, waiters work in non-profit canteens of closed type, in companies and organizations. In each place, waiter's tasks are more or less similar, differing only in volume and depending on the type and category as well as the specialisation of a particular restaurant or restaurant-alike facility. It is also important to manage work within the company, which depends on the number of employees. Waiter can work in a large hotel restaurant, where a significant number of daily menus are offered, in restaurants a la carte, in a specialised restaurant or a cafe. Waiter as well can work in a local restaurant, snack bar or bar, the offer of which is limited mainly to drinks. The required qualification is actually similar for all types and categories of restaurants and restaurant –alike facilities. However, the outlets with a more specific culinary offer, where it is necessary to work directly at the guest table— like doing the cutting, slicing, cooking salads or mixing drinks—require additional education.
Work Tools and Devices
Waiter uses restaurant equipment and small tools, devices for heating and cooling dishes, devices for bottling and serving beverages, ice cream and cream machines, beverage machines, dishwashers, decorative means and objects to amuse visitors. To carry and transport dishes, waiter uses service carts. Waiter also needs table linens and accessories, napkins, sponges, brushes, brooms and mops. In addition to serving food and drinks, waiter needs water, detergents, disinfectants and disinfestations for work. Waiter's working documentation includes applications and invoices, lists of standards, menus, price lists, calculations, accounts for semi-finished products, a book of accounting for daily consumed products, a book of reservations and a book of possible harm caused. At work, waiter should wear uniform and appropriate shoes.