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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 Temas1 Cuestionario
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Business aspects of the professionWaiter or Seller? Both!1 Tema1 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 Temas1 Cuestionario
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The different types of customersClients6 Temas1 Cuestionario
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Interpersonal relationships and problem managementThe relationship with the kitchen and other areas of the restaurant3 Temas1 Cuestionario
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Problem management5 Temas
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Basic hygiene and safety tipsHealth and personal safety recommendations1 Tema1 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
Food critics and the press tend to concentrate on certain types of restaurants. Normally, the owners of these are notified of their visit in advance and on the day of their arrival (even in previous days), they usually inform all the staff of the premises.
As waiters we must treat them as one more customer, always looking for excellence in service, being proactive and professional.
In the case of the arrival of specialized press, it may happen that they require taking photos of the premises, the staff or the dishes offered. For this we must be attentive to the special indications that they make us and not to neglect or inconvenience the other clients while these processes are given.
All customers are important, and those who will talk about us should receive the best service, but one that is the same as every day.