Food and Services

Food and Services
Back to Course

The Professional Waiter

0% Completado
0/49 pasos
  1. Introduction to Gastronomy
    The beginnings of gastronomy
    1 Topic
  2. Introduction to the waiter profession
    4 Topics
  3. Different places to work and job hunting
    4 Topics
    |
    1 Quiz
  4. Business aspects of the profession
    Waiter or Seller? Both!
    1 Topic
    |
    1 Quiz
  5. Technical aspects of the profession
    Introduction to the technical aspects of the profession
    5 Topics
  6. The steps of the service
    5 Topics
    |
    1 Quiz
  7. The different types of customers
    Clients
    6 Topics
    |
    1 Quiz
  8. Interpersonal relationships and problem management
    The relationship with the kitchen and other areas of the restaurant
    3 Topics
    |
    1 Quiz
  9. Problem management
    5 Topics
  10. Basic hygiene and safety tips
    Health and personal safety recommendations
    1 Topic
    |
    1 Quiz
  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

Quizzes

Participantes14

Show more
The Professional Waiter Clients Gastronomical and public critics
In Progress
Lesson 7, Topic 5
In Progress

Gastronomical and public critics

Camila 19 de septiembre de 2026
Lesson Progress
0% Completado

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.