Food and Services

Food and Services
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The Professional Waiter

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  1. Introduction to Gastronomy
    The beginnings of gastronomy
    1 Tema
  2. Introduction to the waiter profession
    4 Temas
    1. What does it mean to be a waiter?
    2. Being a client to be a good waiter
    3. Why do I want to be a waiter?
    4. What conditions do you have to have (or develop) to be a waiter?
  3. Different places to work and job hunting
    4 Temas
    |
    1 Cuestionario
  4. Business aspects of the profession
    Waiter or Seller? Both!
    1 Tema
    |
    1 Cuestionario
  5. Technical aspects of the profession
    Introduction to the technical aspects of the profession
    5 Temas
  6. The steps of the service
    5 Temas
    |
    1 Cuestionario
  7. The different types of customers
    Clients
    6 Temas
    |
    1 Cuestionario
  8. Interpersonal relationships and problem management
    The relationship with the kitchen and other areas of the restaurant
    3 Temas
    |
    1 Cuestionario
  9. Problem management
    5 Temas
  10. Basic hygiene and safety tips
    Health and personal safety recommendations
    1 Tema
    |
    1 Cuestionario
  11. Hygiene in food handling
  12. The end of the employment relationship and opportunities for growth
    Terminating the Employment Relationship
  13. Growth Opportunities within Gastronomy and other sectors

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The Professional Waiter Introduction to the waiter profession
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Introduction to the waiter profession

Camila 26 de septiembre de 2025
Being a waiter is providing a service with the quality and warmth of a host and the skill of a seller.

«We have changed servility for attention, the waiter no longer serves you, he attends to you. Restaurants increasingly avoid imposing «dress codes» and room teams show that they can be less cold and more affectionate while still treating the customer », Cristina Losada.