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 Tema
  2. Introduction to the waiter profession
    4 Temas
  3. Different places to work and job hunting
    4 Temas
    |
    1 Cuestionario
  4. Business aspects of the profession
    Waiter or Seller? Both!
    1 Tema
    |
    1 Cuestionario
  5. Technical aspects of the profession
    Introduction to the technical aspects of the profession
    5 Temas
  6. The steps of the service
    5 Temas
    |
    1 Cuestionario
  7. The different types of customers
    Clients
    6 Temas
    |
    1 Cuestionario
  8. Interpersonal relationships and problem management
    The relationship with the kitchen and other areas of the restaurant
    3 Temas
    |
    1 Cuestionario
  9. Problem management
    5 Temas
  10. Basic hygiene and safety tips
    Health and personal safety recommendations
    1 Tema
    |
    1 Cuestionario
  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

Cuestionarios

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The Professional Waiter Problem management Recommendations for theft or situations of insecurity
En Progreso
Lección 9, Tema 5
En Progreso

Recommendations for theft or situations of insecurity

Camila 26 de septiembre de 2025
Lección Progress
0% Completado

If we go through an assault, we must remain calm, never go into despair and keep a cool head, any sudden reaction could be fatal.

If there were customers on site, I must convey peace of mind, do everything the criminals ask for, and wait for them to leave. We should never react drastically or heroically; things can go very wrong. After the episode has passed, if you are able to, help contain customers.If there is a case of theft or theft in which a client is the victim, I assist him and direct him to a superior so that they can take the corresponding actions and I return to my service. I don’t stop talking about what happened with colleagues or other clients. The maxim is to downplay the importance of the problem and focus on the solution so as not to arouse collective panic or generate anxiety in other customers.

I must always convey tranquility and confidence.

If the situation overwhelms me, I ask for assistance from a superior and withdraw from contact with customers.