The Professional Waiter
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Introduction to GastronomyThe beginnings of gastronomy1 Tema
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Introduction to the waiter profession4 Temas
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Different places to work and job hunting4 Temas|1 Cuestionario
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Business aspects of the professionWaiter or Seller? Both!1 Tema|1 Cuestionario
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Technical aspects of the professionIntroduction to the technical aspects of the profession5 Temas
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The steps of the service5 Temas|1 Cuestionario
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The different types of customersClients6 Temas|1 Cuestionario
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Interpersonal relationships and problem managementThe relationship with the kitchen and other areas of the restaurant3 Temas|1 Cuestionario
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Problem management5 Temas
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Basic hygiene and safety tipsHealth and personal safety recommendations1 Tema|1 Cuestionario
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Hygiene in food handling
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The end of the employment relationship and opportunities for growthTerminating the Employment Relationship
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Growth Opportunities within Gastronomy and other sectors

When we receive a table with children, we must make sure to assign them a location appropriate to the number of children and the ages; avoid stairs.
If they have a baby, look for the table to have space for the stroller or a child seat. We must be patient since children usually get anxious, offering (if we have available) something for them to draw or color.
If they are not too small, we can also offer them the menu and make them participate in the choice of their food, even if they do not know how to read, they are happy to be taken into account.Ask parents if they want to immediately order the children’s dishes to eat as soon as possible and warn in the kitchen that the dish is for children, to avoid pepper or any other ingredient that may not be suitable for children. If there were, offer children’s menu options.
Waiters are not babysitters, so we should draw attention to parents if children are circulating alone in the living room, playing or running between tables. Warn them of the danger that this can represent for children and for third parties since we circulate with hot dishes and slab and glass crockery, taking into account that they can also make other diners uncomfortable. Always communicate this with respect.