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 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

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The Professional Waiter Different places to work and job hunting How to address my superiors (managers and/or owners)
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Lesson 3, Topic 4
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How to address my superiors (managers and/or owners)

Camila 19 de septiembre de 2026
Lesson Progress
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The most important thing to keep in mind with my superiors is to understand that hierarchies exist, and these must be respected.

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.