How to Be a Great Waiter

What is really important in the catering industry?

1. Learn everything you can. The point of doing this is to become indispensable. (Tanulj meg mindent, amit tudsz.)

2. Never fight over tables with other waiting staff. Be polite. Focus on delivering the best possible service to the tables you do get. Set the example to the remaining waiting staff by creating a sharing and supportive environment.(Soha ne veszekedj m�s pinc�rrel az asztal f�l�tt.)

3. Learn the menu as soon as possible. This way, when people ask questions, you'll have a quick answer. Nothing makes a customer happier faster! (AMilyen hamar lehet, tanuld meg a men�t.)

4. Learn your regular customers' names as soon as you can. People love having a regular place to go to, where you know what they like to eat and you call them by name.

5. Develop a file system for your regular customers. Keep track of their favourite foods, their allergies and any special requests (for example, "Sue likes her water with no ice", "Alex always orders coffee and he takes cream"). This file system is best kept in your head.

6. Do one thing at a time. Don't count on finishing writing the order down as you walk to the order counter. Do it now! Chances are, someone will stop you on your way over and ask for more coffee, and you'll forget the first order.

7. Respect the customer's personal space. Never sit down at the table to take an order, don't shake hands (unless you have to), and don't give hugs. The extent of your friendliness will be dependent on the type of place where you work some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub.

8. Always be clear about your order. When taking the order, take time to show that you've written it down or heard the request correctly. If there is a choice of selection, ask. Also, be aware that taking down orders by memory often worries customers because they think you will forget something. Unless you have a brilliant memory, don't do this and even then, reassure them that you have an excellent memory track record!

9. Be tactful about questioning customers. If you feel you must question why a customer is making a special request, be tactful. Keep in mind there are many reasons for menu change requests, such as religious, vegetarian/vegan and cultural dietary restrictions. If it is not an unreasonable request which can be simply accommodated, don't ask why!

10. Remove the plates, glasses, and other used items from the table as they are finished. Having to manoeuvre around used dishes doesn't contribute to a nice dining experience. Be careful not to swipe plates while customers are still eating though always ask if they have finished if any food remains on the plate.

11. In fine dining, you should not remove the plates until everyone at the table is finished eating as it causes the unfinished customers to feel rushed. Sometimes a customer will shove the plate to the end of the table or hand it to you when you check back and in this case it would be OK to remove!

12. Don't just assume when the diner is finished and wants the check. Ask if there is anything more you can get for them, and that will open the opportunity for them to ask for dessert, a takeout item/bag, or the check. If they state they need nothing else, then ask if they are ready for the check. Never wait for the diner to ask for the check; if they have to ask you, it generally means they are in a hurry, or you have waited an excessive amount of time since you last checked on the table.

13. Be polite in the face of irritable, difficult and unfriendly customers. When you have difficult, high maintenance, cranky, or downright mean customers, (and you will get them), let the old saying be your motto "Kill them with kindness". Always keep your cool and never argue with a customer. If a customer starts to get worked up into a tizzy for whatever reason, send a manager to the table because that's their job and what they're there for.

14. Don't let a bad tip ruin your shift. There are people out there who either don't know or refuse to accept that a standard tip for good service is 15% and 20% and above for great to exceptional service. And sometimes, there are people who really cannot afford much more than the meal. Never complain to a table about a bad tip when you've given great service. Not only could you get yourself fired but it sets you up as the complaining type

and creates bad relations with the other waiting staff. Just let it go and be content in the knowledge that a really good tip can balance out the bad.

15. Check back often with your tables. It's a good idea to ensure that they don't sit around needing anything, such as more ketchup or napkins, or another fork because a fork has fallen on the floor, or a refill on their drinks etc. Be alert to these little things and make the dining experience more pleasant by supplying the extras promptly. It keeps customers happy and

prevents them from asking you for too many additional trips.

SOME USEFUL THINGS

WORK CLOTHES: pair of elegant and comfortable shoes, trousers and skirt (for women), shirt or blouse, vest, jacket, bow tie, or tie, suit for men; uniform

The work clothes must be clean and elegant. It is important that all the garments must be comfortable (you are wearing them all day)

elegant – eleg�ns; comfortable – k�nyelmes; must be- kell lennie; important – fontos; garment – ruhadarab; clean – tiszta;to wear – viselni, hordani

SOME USEFUL PHRASES:

Please follow me.                                                                

Is this table/place good for you?                   Wine List       

Here is the menu, Sir/Madame.                   Menu –A’la Carte - �tlap

(Would you like) Something to drink?          Set Menu - Men�

May I recommend something to drink.       Daily recommendation – Napi aj�nlat

I would suggest dry champagne for an aperitif.      Soup of the day –   napi leves

I would recommend dry Prosecco for a start.             Enjoy your meal (food)~

                                                                                            J� �tv�gyat

Thank you –You are welcome (a v�lasz)