Service, food and beverages (Food and Beverage Service) service, food and drink will be different from the one of the kitchen staff, front desk will contact guests directly at the front of the kitchen there is no chance at all. Service or have served no less important than the taste or quality of the food it. And some even think that the service is more important than the food itself. But to do Both would be good together. The food was delicious Service was good too The restaurant has a warm and pleasant staff are polite, friendly and ever smiling face. It is a valuable asset most of the restaurant quite a waitress (Male Waiter / Female / Waitress) waitress that requires skill specific, specialized in applications that do exist, for example, the food to the guests by. scoop out a large bowl and using a heavy utensils and plates to hold the leaves are 3-4 with no food to feed six. Etc. In addition, Staff must also be skilled in dealing with people. I have to speak in contact with the guests at the service of the restaurant said they are like a waiter. "Forces or caterer" (Salesforce of food) because it has a duty to recommend or sell products including food, cook up front to customers. The waitress will win over customers by knowing selectively. Charming talk trades Knowing and doing the work yourself. (Is able to advise clients whether to order any food. It can also explain to customers how the dish is prepared, however, by the way), the waiter will be ready to serve when guests want. And backed away and stood quietly while the customer does not want to serve anything good management also includes the right moment in the service, such as when a guest needs something immediately respond very quickly so the waiter should be. knowing that guests are like nothing before guests mentioned hookworm. The waiter should be prepared to advance one step, as always, the department rushed to tell the kitchen that guests have a large group coming. The parties are aware and can prepare in advance. Etc. In the case of a small restaurant with only 2-3 servings backboard workers on the responsibility of serving a much broader scope main function is as follows : · decorated restaurant or remade to look good. And comfortable layout · chair. And cutlery · Reservation from customers who phoned in orders · Clients · get orders or instructions about food and drink from customers · bring food and drinks to be served · Keep the table when. customers dined, · thanked the guests will return. Or guest room · Food for the case of a large dining room. Authorities have so many responsibilities, it breaks spread out as follows: 1. The restaurant manager (Resturant Manager) in charge of restaurant in every subject. Put / standard of service plans, schedules, and employee productivity. Training for employees, customers booking desk. Customers bring to the table, and case management services to the 2. Head Waiter (Female Head Waiter / Head Waitress woman or Maltre d'Hotel, also popularly called Maltre D.) , a vice manager of the restaurant. The restaurant is small, it will be those who take care of the entire restaurant. In the case of a restaurant If it is a large dining room There will be many chief The one to care for 3-4 Station (zone or area of responsibility in the dining room each employee to care for a service-seat table) Station will be one of several tables Head Waiter is responsible for supervising the work of staff. served in their responsibilities. Allows customers to sit and take orders from customers wanting to order food in Thailand. Some hotels may have to share a lane position than the position of Chief Station or the chief care services in their area of responsibility. But the most popular is the Captain (or Captain as well as English in Thailand, but really need to read the "Thin Cap" or "Bottle Cap") or the head of the waiters work hard. This really is waitress senior positions in the three following it - waiter Senior District (Station Waiter / Station Waitress or Chef de Rang) has served or serves multiple customer table in the Station or their respective fields which. customers are typically combined 20 seats or 20 people when a customer orders food. It will modify the device on the table, such as knives, forks, spoons, dishes to suit the customer's order and bring the food to be served to the customer when the food is ready. And cleared the table when customers are done eating - assistant waiter (Commis Waiter / Commis. Waitress) has helped organize a food service assistant waiter cleared the table by a hiker who finished food from the kitchen to the dining room. And the cups, plates and devices that customers use and then return to the kitchen to the front, Stewart cleaning duties in Thailand, popularly called Bus Boy / Bus Girl has "cleared the table and run" food - waitress. wine (wine Waiter / wine Waitress or Sommellier Somers Liège) , acting under orders or orders on alcohol or alcoholic beverages. Not to drink tea, coffee or 3. cashiers cashier (Cashier) responsible for the receipt and payment. But the man who brought the bill to the customer include waiter 4. Full liquor bar (Barperson, Barman / Barmaid, Bartender) Bartender word in English is available for both male and female employees. In Thailand, a female employee. Are known as the "City Bar", which is misleading because the term is not used in English Bartendee The bar staff have expert knowledge about the various spirits. Which must be learned But the best way to learn is through practice and experience as to how to pour a beer without a bubble very slowly to pour wine without sediment to flow into it. How to mix drinks Transsexual
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