Relationship with other areas

As with the kitchen, the conflicts with the different sectors of the gastronomic place appear due to the lack of communication and lack of interest in the work of the other.

Sometimes there are other waiters who do not do their job properly, because they have no experience or because of lack of will, we can have gossipy companions and they may have a bad attitude towards us, or we may simply not like them. In the face of any of these problems, the first thing is to avoid conflict or an overreaction that arises from my anger. Try to have a conversation with the person in question to understand the reason for the problem. If they do not have enough experience, we can help them develop better in their tasks, if they are someone who does not have the will, show you that their attitude is harmful to the entire work group. If they do not like me or have a personal problem with me, listen to it, try to solve it and make you understand that the best thing for both of you is to work in harmony, leaving the personal out of the work environment.Never argue with a colleague during service or in the presence of customers. If I can’t solve the problem directly with my partner, I ask for guidance from a superior.

With the bar area and/or reception, conflicts can arise due to lack of interest and knowledge of each other’s work and poor communication. Always having an interest in the activities of my colleagues, being collaborative, having empathy and understanding that we only function as a unit, neither sector can function without the other and prioritizing communication in the face of any conflict, helps us maintain a healthy and productive working relationship.