Food and Services

Food and Services
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The Professional Waiter

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  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 Introduction to the technical aspects of the profession Knowledge of the menu
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Lesson 5, Topic 4
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Knowledge of the menu

Camila 19 de septiembre de 2026
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The menu is a sales tool for the waiter and a guide for diners.

As we mentioned on other occasions, and we do not tire of remarking, knowing the letter is fundamental.

We must know our main menu and all our menus, that of drinks, wines and desserts in an integral way, know what we have in it and what alternatives exist outside of it. In turn, know how the preparations and the ingredients are used in them, the times of them.

We must know which are the right dishes for people with dietary restrictions such as celiac disease or lactose intolerance as well as for those who prefer vegan and vegetarian options. 

The menu is our most important tool for advising the client and selling the restaurant proposal, so we must be ready to clearly answer the doubts that customers may have and know the alternatives to any objection or any possible change in the menu by the client.


Having all this information will help us provide a complete, agile service and the opportunity to «sell» more and conscientiously.