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 The steps of the service The closing of the shift
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Lesson 6, Topic 5
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The closing of the shift

Camila 19 de septiembre de 2026
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When the service ends, we must leave everything ready for the new shift.

The living room is clean and accommodated, as well as everything used during the service. The closing tasks vary from place to place, but the basics, in any of them, is to leave clean and tidy everything used during the service: cutlery, glasses, glasses, plates, etc.

If I work during the day and, at the time of leaving, I still have tables that did not ask for the bill, I pass them to my partner of the new shift, with all the details I need. If they placed any orders that need to be carried, if they have a discount on the account or any relevant information. When I finish the shift, I change and leave the place, I do not stay chatting or walking around the room.

If I work at night and my shift is until closing, I must bear in mind, in addition to the shift closure, that I cannot leave the place until all my tables are empty.