Food and Services

Food and Services
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The Professional Waiter

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0/49 pasos
  1. Introduction to Gastronomy
    The beginnings of gastronomy
    1 Tema
  2. Introduction to the waiter profession
    4 Temas
  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

Cuestionarios

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The Professional Waiter The steps of the service Before starting the service, the briefing
En Progreso
Lección 6, Tema 1
En Progreso

Before starting the service, the briefing

Camila 26 de septiembre de 2025
Lección Progress
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The briefing is essential to start the service correctly.

The briefing is the pre-service meeting where all the information relevant to that day’s service is shared.

All sectors must participate:
Kitchen, lounge, bar and reception, in order to inform us how the service will be: what I have to recommend, what are the options for the different food restrictions, what would be the missing of the day, how many reservations there are (your location and arrival time), if there are birthdays or events, or any other relevant information at the service of the day. 

Not all gastronomic places practice this modality, although it is extremely important to have good service. If the place where I am working does not apply it, I must get that information on my own, to facilitate the service I provide as a waiter.