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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
How to address my superiors (managers and/or owners)
Camila 26 de septiembre de 2025
We must be open to receiving orders and have the will to learn. No matter what experience we have in the field, we can always learn something new. We should not panic when addressing our bosses, they are not extraterrestrials, they are people with a position of higher rank than ours so we must respect this hierarchy and always address with respect, discretion and professionalism.
This does not mean that you cannot contribute ideas to improve the service, propose improvements in work dynamics or even raise some disagreement. This is, or should be, always well received as it adds value, as long as it is communicated with respect.
If I must serve the table where my bosses are sitting, I must do it as with any client, with professionalism! … and perhaps, with a little more attention, but without flattering or being too much on top.