The work in gastronomy depends on each sector to function properly, therefore, it is a job of teamwork and, that is why, being in harmony with our work group is fundamental. While it is not necessary to have a friendship with our colleagues, it is necessary to have a good relationship. Be interested in the work of our colleagues, know their functions and schedules, their strengths and weaknesses. Knowing everyone’s names, knowing the place of each waiter and what their relationship with customers is, is essential to plan the location of reservations and better manage the waiting list.
If we know the waiters of the place and how they work, we will know who manages their times better, who is able to attend with more agility and manages the full square better, who has more patience to attend families, who is more suitable to attend corporate tables, or numerous tables etc. Knowing everyone’s work facilitates our work, since it can help in times of a lot of customer movement and gives us tools to better serve our client. If we have a problem with a colleague, we must try to solve it in the best possible way, never in front of the customers or during the service, always appealing to dialogue and if we cannot solve it, we seek help from the responsible manager. To maintain a good group relationship, it is essential to know our colleagues, know and respect their jobs, work together with them, and help in closing tasks. Collaborate in everything we can. Never get involved in quackery, much less start it. We must be professional and not mix our personal life or bring personal problems to our workplace.