The service industry is constantly growing and developing. The number of catering establishments is increasing every year - this makes the profession of a waiter very popular.

Today, many young people ask themselves the question: The job of a waiter attracts them with good earnings, the opportunity to work while studying and acquiring versatile skills. However, there are boys and girls who dream of making a successful career in the restaurant business. For them, being a waiter is just the first step to success.

Instruction: "How to become a waiter?"

1. To become a waiter, you must be a citizen of the Russian Federation or the Republic of Belarus, with a city or suburban residence permit and a medical book.

2. Possess the necessary psychological qualities for this specialty.

3. Have a desire and a clear understanding of the specifics of the work.

4. The presence of specialized education or waiter courses increases the chances of getting this profession, although some establishments prefer to train beginners on the spot.

Qualities required for a future waiter.

* Communication skills, tact.

* Excellent visual and auditory memory, powers of observation.

* Erudition, clear speech, rich vocabulary.

* Stress tolerance.

* Diligence and physical endurance.

* Sociability, sense of humor.

* Neat and tidy appearance.

The specifics of the profession

A novice waiter needs to master the correct table setting, the techniques of serving different categories of visitors and the rules of etiquette. Also, you need to learn how to quickly memorize the menu, the dishes included in it, know what ingredients this or that dish is prepared from, what wines and sauces are suitable for it, in order to help customers with a choice if necessary. Monitor the cleanliness and order in the hall so that the glasses of the guests are not empty, make the calculation on time. Knowing the basics of psychology will help the waiter gain communication experience and earn tips.

Professional secrets.

How, is of interest to everyone who wants to pursue a career in the service sector. Each visitor is an individual. The professionalism of a waiter lies in finding an approach to any client, the ability to speak the same language with him and anticipating his desires. Mastering the art of smoothing out conflicts and avoiding unpleasant moments is the highest aerobatics of a professional worker. 80% of the success in communicating with guests, the size of the tip and the profit of the establishment depend on the smile of the waiter.

Constant personal development, attending training sessions and seminars allows everyone to achieve career heights.

From Dolph Lundgren to Jennifer Lopez, many people started their careers serving tables in a restaurant. Work in the restaurant business is dynamic and profitable, provided the right approach and the development of the necessary skills. If you're good-looking, reliable, and good at multi-tasking, serving food in a restaurant can be a great opportunity in both the short and long term. Follow our general guidelines or find answers to specific questions in the sections below.

Steps

Acquisition of necessary skills

Be charming. People come to restaurants for more than just food. A restaurant is also a certain experience, and the staff is the most visible part of this experience. Can you chat up even the most dull and unsociable person at a party? Are you easily moved by other people's feelings? Do you joke and smile easily? If the answer is “yes”, you have the necessary qualities to serve tables.

• You don't have to be a stand-up comedian, but the ability to communicate is a must. Quiet waiters are often as good as talkative waiters, they just need to communicate through facial expressions and body language, do their jobs efficiently, and listen as carefully as possible.

1. Be quick. Are you good at multitasking at the same time? Can you remember a list of things with ease? Can you quickly adapt to changes and new situations? The waiter must take orders, communicate with the restaurant staff and be the "face" of the restaurant for visitors. This is a difficult task, but in order for the restaurant to work properly, you need to be able to do it quickly and efficiently.

   Be strong. Carrying a tray of tipped glasses and plates of fried chicken wings without spilling or tipping anything is hard enough in itself, but what about doing it at the end of a long shift or catering to noisy football fans? It can be downright exhausting. If you are in good shape and healthy, being a waiter is much easier. You don't have to be a bodybuilder, but it's great if you feel comfortable making your way through a crowded gym with a heavy tray quickly and confidently.

   Write legibly and know how to use a computer. If the kitchen can't read your accepted orders, problems can arise. Tracking information and legible order logging are critical in the restaurant process. The whole process starts with you.

   • In a particular restaurant, you will be told specific details and how the system works, but in general you should have an idea of ​​the most basic.

Recruitment

1. To get started, try to get a job in restaurants that will teach you the basics of the profession. Upscale bistros in the city center are unlikely to hire waiters without experience. If you've never worked as a waiter before, some restaurant chains are a good place to start, where you can get the professional training and experience you need to get a good job with big tips later on. You will learn a lot about how restaurants work and how to be a good waiter.

   Prepare your resume. If you don't already have one, focus on the skills required to work in a restaurant. You must be able to communicate with visitors, work in a team and work quickly. Highlight your work experience that exemplifies these traits.

   • If you've never worked before and are hoping to get a job as a waiter, you can highlight your academic accomplishments and teamwork (like on a sports team) where you excel. Be positive and sell yourself. That's where all the work is.

2. Talk to the manager. When you find a recruiting place, ask to speak to the manager in person. A resume given to a bartender may be lost, and besides, it’s not the bartender who hires.

   • Take your resume and enthusiasm with you. Say that you would like to talk about the details of the vacancy and that you are ready to start working immediately. Since the job of a waiter is largely about making a good first impression, treat getting the job like a job. Make a good first impression.

3. Prepare for interview questions. Preparing answers to the questions you are likely to be asked during an interview will help you avoid embarrassment in front of a manager and think about job responsibilities in advance.

   • Some managers may ask: “What is your favorite dish from our menu?” or “If there were no fish left in the kitchen, what would you suggest as an alternative?” Familiarize yourself with the restaurant menu in advance using the restaurant's website or restaurant description and review sites.
   • Be prepared to answer tricky questions. Some managers may ask, "A visitor gives you a fake ID to buy alcohol. What will you do?" or more directly: "The customer is unhappy with the food. What should you do?" Think of such scenarios and give a thoughtful answer.
   • Think of your own questions. Usually a good question like “What does it take to be successful here?” can leave a very good first impression. Often managers give candidates the opportunity to ask questions, and you should not miss this chance.

Table service

1. Approach the table with a smile and greet customers. In some restaurants it is customary to introduce yourself, in which case state your name clearly. “Good afternoon/Welcome. My name is ___. Here is your menu. Would you like to start with a refreshing drink from our bar?” Also greet visitors with a smile when they enter.

   • Maintain balanced eye contact, but don't stare at the visitor too closely. Some visitors are uncomfortable with this, and besides, they come to the restaurant in a different mood. Answer accordingly. By seating customers at a table, you can strike up a casual conversation as you take their drink order. If they don't feel like talking, don't push.

2. Take orders clockwise, starting on your left. If there are children at the table, take their drinks first, then the women, and finally the men, going from left to right.

   • This is also a good time to discuss the dish of the day and the specials that the restaurant has on offer today.
   • After you've served their drinks, ask the customers if they have any questions about the menu. Don't rush them unless they're late, but even then do so with gentleness. If they are ready to order, take the order in clockwise order, starting with the person to your left and closest to you. If they are not ready, move on to the next table.

3. When the main course is served, be sure to ask:“Would you like anything else?” and let customers think for a second. Reapproach them after five minutes with the question: “Do you like everything?” Separately, ask about the dish of the head of the table: “How do you like your steak?” Listen to their response and pay attention to facial expressions and gestures: many people are embarrassed to complain and may blame you when it comes to tips.

   • Bring your order in full. Never bring a meal for one guest in front of others unless specifically asked to do so (this can happen if one or more members of the group are planning to leave before the others). In most cases, there should be no circumstances due to which part of the order will be ready much later than the other. If in any case you think this might happen and cause problems, briefly explain the situation and ask what the client would prefer.

4. Remove plates of the current dish as soon as it becomes clear that the customer wants them removed. Always clear all plates of the previous dish from the table before bringing the plates of the next course.

   • Before taking the plates off the table, be sure to politely ask if they can be taken. Your style and tone should match both the atmosphere and the client. Usually the question is: “Can I take it?” Do not ask this question unless the client has clearly finished eating. If a client is busy talking while they have leftover food on their plate, don't interrupt it. Wait a bit and come back with your question.

5. When you have cleared the main course plates from the table, ask:“Do you want to see the dessert menu?” Customers can then reorder without asking for it separately. If you ask them this question, they are more likely to order dessert.

   • Before dessert, remove the bread and/or soup served before the main course from the table.

6. Accept payment. Inform customers that you will prepare an invoice, give change if paying in cash, or accept credit card payment. Never ask if a customer wants change or assume the change is your tip. Change bills and quickly return with change/receipt.

   • When you return to the table, thank the customers and say something like: “It was very nice”, “Hope to see you again soon” or, if the customers are sitting up after the meal, just say “thank you”. Maybe they're thinking about a supplement.

Getting good tips

1. Before you go to work, make sure you look presentable. Always arrive at work at least 15 minutes before the start of your shift, neat and in fresh clothes, clean shoes and socks. Hair should be clean and tidy, nails clean, and uniform/clothing clean and modest. Don't wear too much makeup to look natural and fresh.

   Follow the signals. If a visitor needs something, he will start looking for you with his eyes. Learn to be alert to such signals as you walk through the room without staring at each table. Most clients will make eye contact to call you. This can give them the feeling that you are giving them attention without being pushy.

   • When the delicious food and conversation comes to an end, customers will start looking around or at the walls. This is a signal that it is time to remove the plates from the table, offer dessert or bring the bill.

2. Talk less. Don't annoy customers. They hate being looked at faithfully or constantly interrupted while eating or talking, at the same time they need something from time to time. Maintain a delicate balance.

   • Learn to quickly assess the mood of customers. If, for example, the couple is tense and possibly fighting, perhaps now is not the right time to ask, “Are you celebrating something today?” or another question typical for starting a conversation. If everyone at the table looks like they're having a great time and don't feel like leaving, offer drinks or coffee. If they are in the mood for a little chat with you, talk casually for a minute. Otherwise, don't interfere in their conversation.

3. Don't assume that a man will pay the bill. If at any point it becomes clear who will be paying, you can place the bill on the edge of the table next to that person. Otherwise, leave the score in the middle of the table. Always place your check face down. If it is inside a special case, lay it flat on the table.

After a person gets into the cycle of the restaurant business, he understands that everything looks a little different from the inside than from the outside. For example, it seems to many that the waiters will certainly finish the dishes after the guests. In fact, they can be punished for this. In addition, they feed their employees in restaurants quite well. But this article will not be about that. Many waiters would like to know how to become a good waiter?

The main thing here is to understand that only a person who strives for this can become a good waiter. You need to see how the best of colleagues work. You can also ask the leader to give a master class or send to courses. However, you can sign up for any courses yourself. But the most important thing is to gain experience. After all, the first tables taken by a beginner will not be served very well. But after a couple of months, the waiter's guest service will be much better.

Any person can try himself in the role of a garcon. So how do you get a job as a waiter? First of all, you need to prepare for the interview. Clothes can be simple, but clean and ironed. Girls should not have loose hair. Hands must be well-groomed. In addition, the employer may be interested in the education of the applicant, as well as whether he knows foreign languages. The latter would be a big plus.

There are no books written about how a waiter can get good tips. but nevertheless this question often arises among beginners. To do this, the waiter must be attentive and polite towards his customers. In addition, the waiter can show his sense of humor, but only in moderation. There are cases when the waiter was given a tip precisely because of this quality. The main thing here is to please the client.

Needless to say, how to work as a waiter is not easy. Although it is probably worth it, because there are people who believe that this work is easy and everyone can do it. Actually it is not. A person who goes to work as a waiter must be balanced and not quick-tempered. Visitors are people too and all have their own characters, sometimes difficult and unbearable, and they should be endured. As for physical labor, it is also present here. Sometimes restaurant workers have to run all day without even sitting down.

Thus, it becomes clear how to become a waiter. In the understanding of many, a waiter is an attractive, slender, well-groomed person. He should not smell unpleasant, his hands should be well-groomed. His voice is soft and he always has a smile on his face. What is going on inside him is a secret for everyone, especially for the client. After all, smiling sweetly, the waiter does not always feel a sense of joy in relation to the guest. But etiquette is the rules for everyone. Called himself a waiter - be him!

I was struck by a large number of responses from catering staff regarding the fact that in Sevastopol they do not train for a waiter. In fact, it is, there is not a single place in the city that will make you a professional, I would not dare to suggest that there is a similar place in the Crimea. But you can “learn” to be a waiter on your own without any problems. Now I will try to describe some basic steps on the way to the title of "my favorite waiter".

Step 1. Awareness
You must love what you are about to do. You can't go into the hospitality industry if "impress the guest" isn't high on your list of goals. Catering is a fascinating and multifaceted story that can turn into an incredible life adventure for you. Going to work in this area just like that is not recommended, here you need to give a part of yourself to be a pro.
So, you realized that catering is yours and determined your direction "HALL", then go to step two.

Step 2. Base
Let's say that you are a zero waiter, there is no experience at all, but, as we have already found out, there is a wagon and a small cart of desire. Open Google, fill in the table setting rules, food serving rules, restaurant \ cafe \ pub service rules, rules, rules, rules ... Two or three days of watching videos and training at home will allow you to master the basic skills. Naturally, you will learn to twist the spacing on one finger later, but you will get the base.

Step 3. Location
Choice of place of work. This is the most important thing for you, the wrong place to work can destroy all the spark. Identify a few places where you yourself like to relax, where there is quality service, pleasant waiters and an experienced administrator. All this information can be obtained either by observing the staff, or by studying numerous reviews.

So, you have chosen catering for yourself as a dream area, received basic skills and honed them as much as possible on relatives, chose a couple of jobs and are now ready for step number four.

Step 4 Interview.

I remember one of my interviews, which lasted 3-4 minutes at most. They just asked me to tell you what public catering is for me and after a monologue they hired me, not even being interested in experience and other crap. Experience does not always matter, and sometimes its absence is even a plus. It is very difficult to find a fanatic who lives in public catering and sees his development only in it, moreover, he believes that sooner or later he will manage his own establishment. At an interview, HR wants to hear from you not how many years and where you worked, what languages ​​you know and what courses you graduated from, he captures how you communicate sign language, manner, stance, hand movements, confidence - these are decisive factors. If you have three thousand years of experience, but at the same time you mumble like a nerd - you will not see a job

Step 5. Internship
You've been hired for an internship. First advice - don't count the days until the moment when the real money starts to drip, remember, your probationary period is a school for which some people pay real money themselves. Forget about everything and catch every word and gesture of your colleagues, learn the menu, get to the bottom of the bartender and chefs, learn the ingredients, the subtleties of cooking, ask for an internship in the kitchen, learn how the dishwasher works, ask for a cappuccino master class, do everything which will help you become a good specialist. This is an invaluable experience, thanks to which you will become “my favorite waiter” and thanks to which you will be able to meet and communicate with me in such a way that next time I will definitely return.

A few short tips:

- Always learn. No, you are not experienced, you know very little and the level of your knowledge even after these years is 0.3%. Do not miss a single tasting, master class, etc., even if it does not concern work in the hall, but is related to catering. As soon as you understand that you know everything, you can quit and master knitting.

- Talk to your guests, be a friend to them, but without familiarities. Always ask their impressions, if you see that a person is set to dialogue, tell him the history of the dish or ask a couple of correct questions after which he can open up a little. A waiter who knows the history of his guest, his hobbies, the name of the children and the name of the cat is the best waiter.

- If you suddenly realized that you are not interested in catering - leave. The restaurant business is a special story that does not tolerate neglect. You can't go here just to make money.

- Never serve. Remember that you are not a servant, but a polite owner. Today this person is at your house and you must meet him properly. Build a relationship with the guest so that he talks to you on an equal footing.

- It's better not to spit in the soup - they don't like it.

These are primitive steps and tips, but they are what make a waiter a waiter, and not how exactly you put your fork on the table. Of course, I could not describe here everything that is needed for a waiter, for this you need to spend a little more time than fifteen minutes. Naturally, someone may disagree with me. But I am sure that in order to become a good waiter, anyone needs to remember only one thing: you need to live in catering, and no one teaches you this.

In the explanatory dictionary, the definition of the profession "waiter" is given simply: it is an employee of an institution working in the field of catering, engaged in serving guests. What do these specialists do in the modern restaurant business? Can everyone master this profession, and how to become a good waiter?

A bit of history

In the 19th century, there was only one restaurant in our country, it was called "Slavyansky Bazaar", and all other catering points were called differently and had a customer service procedure that was not at all similar to European traditions. If in the taverns of that period one could see "sex" - with traditional Russian haircuts and in white folk shirts, then the first waiters looked completely different. Their uniform was a black tailcoat, white waistcoat, tie and gloves. Special requirements were also placed on neatness: the face had to be clean-shaven, and the hair cut short and aesthetically styled.

An interesting fact: after taking office as a “sex” employee, he did not receive a salary, but he paid the employer himself. Tips were collected in a common heap and after the end of the shift they were divided among everyone.

How to become a waiter today?

Some colleges and professional lyceums teach their students this specialty. But in practice, for employment, a diploma is required in rare cases. A non-core vocational or higher education can help you make a career in the industry, for example, eventually get the position of an administrator or manager. Almost all establishments prefer to train new waiters on their own.

What should a waiter know?

The basic basics for a hall worker in a restaurant are knowledge of etiquette, table setting and food and drink compatibility. In addition, the waiter must learn the menu of the institution, understand the intricacies of the recipes of dishes and the technology of their preparation. Fastidious customers will ask more than once or twice if there is onion in the salad, or if coriander is added to the marinade for meat. Knowledge of pricing and knowledge of a foreign language is also useful for a waiter. One of the most important qualities for any specialist who constantly communicates with people is sociability. The ability to communicate will also require additions in the form of stress resistance, patience, and a good sense of humor. It is important for a waiter to develop a good memory and attention, it is useful to work on diction and the ability to control intonation during a conversation. Many employers admit that they appreciate nimble employees in the hall, who have time to move quickly and gracefully in space, and at the same time serve beautifully. Physical endurance and health will also be needed - most of the day will have to be spent on your feet and in motion. We must also not forget about neatness and attractive appearance - the waiter is the face of the establishment.

Job description for a waiter

The waiter is a full-fledged owner of the hall, he must keep order in the room. Clean up dirty dishes in a timely manner, set tables, start the shift with general cleaning and end the working day with the same event. In addition, waiters decorate the premises for the holidays, control audio and video equipment, and climate control devices. The main function of employees working in this position is to take an order from a visitor, pass it to the kitchen workers, serve dishes, and calculate the buyer after the meal is completed. The waiter is financially responsible if the customers leave without paying, or forget to reimburse the cost of broken dishes, the deduction is made from the employee's salary. For many restaurants, the rule is relevant: “The guest is always right”, the staff has no right to ignore the questions and requests of visitors. An indicator of the good work of a waiter is a client who is satisfied after visiting the establishment.

How much can you earn?

It is almost impossible to find a vacancy for a waiter with a large salary. But do not forget about tips, it is from them that most of the income is made up. In some establishments, it is customary to divide incentives from customers for everyone, in others, each waiter can take his “revenue” for himself.

After that, you can enjoy full working days (usually from 10 hours), as well as the weight of a well-loaded tray (about 5-7 kilograms), which is usually carried with one hand.

Pros of the profession

Waiters are required today in all cities. Often, even an employee without experience can choose the cuisine and format of the institution in which he wants to work. Looking attractive and not afraid to communicate, you can even get a job in an elite club. It is believed that the waiter is an ideal job for students. The most common schedules are 2/2 or 3/3, while you can always change with your shift, or agree on an extra day off at your own expense. Key features of the profession: tips and free meals. And this is a good savings for a small salary.

What's wrong with being a waiter?

At first, you may be forgiven for some of the shortcomings, but after a couple of months you will have to pay for everything. From a lost spoon to a "shortage" at the box office. The owners of many catering establishments like not only to compensate real material damage from the salaries of their subordinates, but also practice financial punishments. Fines can be charged for being late, frequent smoking, using the phone during working hours. As practice shows, even the calmest people in the position of a waiter will have to be nervous. Visitors sometimes come across not quite adequate, they can quarrel from scratch or find fault with every dish . When working in a team, even a very good worker is not able to solve all problems. If there are too many guests, the waiter will have to listen to complaints about long cooking, but he will not be able to personally speed up this process. Catering establishments work with a minimum number of days off, do you definitely want to devote New Year's Eve to serving a banquet, and on February 14, instead of dinner with your loved one, serve snacks to unfamiliar couples?

Are there health restrictions?

Working as a waiter is harmful to the musculoskeletal system, cardiovascular and nervous systems, as well as the respiratory system. If there are any chronic diseases in these profiles, you should think about employment in another industry. Before hiring, you must go through a sanitary and medical commission, during which experts will make a verdict: can you try yourself in this business.

The dark side of the restaurant business

Many catering establishments have their own laws and regulations, which are not customary to talk about to outsiders, and even more so to customers. For example, if a guest is dissatisfied with the temperature of tea or coffee, the drink will indeed be taken away, but at best they will simply warm it up - it is not supposed to be redone. The children's menu is considered the most natural and safe, but in fact it just has more sugar - this trick assumes that the child will eat everything and ask for more. Do not expect honesty in response to a request for soup cooked without meat. You will be assured of the fulfillment of the request, but the first courses are usually cooked with a margin and no one will redo it. Business lunch and the main dish of the day are often made with ingredients that are past their expiration date. The abundance of "unique" sauces in addition to the simplest dishes is a sure sign that factory-made mayonnaise with spices and herbs is called "signature" in this restaurant. Want to receive top notch service? Always go to the same restaurant. However, they try to serve couples in love and people who are pleasant in communication. Assessing the cleanliness of the establishment is very simple - go to the toilet for visitors, the kitchen is usually cleaned a little worse. If tips are included in the bill (by order of the administration) - it is impossible to refuse to pay them.

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