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Introduction to GastronomyThe beginnings of gastronomy1 Tema
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Introduction to the waiter profession4 Temas
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Different places to work and job hunting4 Temas1 Cuestionario
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Business aspects of the professionWaiter or Seller? Both!1 Tema1 Cuestionario
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Technical aspects of the professionIntroduction to the technical aspects of the profession5 Temas
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The steps of the service5 Temas1 Cuestionario
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The different types of customersClients6 Temas1 Cuestionario
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Interpersonal relationships and problem managementThe relationship with the kitchen and other areas of the restaurant3 Temas1 Cuestionario
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Problem management5 Temas
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Basic hygiene and safety tipsHealth and personal safety recommendations1 Tema1 Cuestionario
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Hygiene in food handling
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The end of the employment relationship and opportunities for growthTerminating the Employment Relationship
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Growth Opportunities within Gastronomy and other sectors
The use of the tray usually generates panic in those who never manipulated one, but it is not as difficult as it seems.
The secret is to grab it in the right way and in the administration of weight in it. The center of the tray is supported in the palm of the left hand (or right if one were left-handed), with open fingers so that it has good support and, to promote balance, the heaviest things are placed in the center.
We leave our skillful hand free to load or unload the tray. As a matter of hygiene, we should never grab glasses or cups near their mouths. It is of good tone, to serve a little of the drink at the time of delivery. We must be careful when circulating with the tray, have a notion of the space it occupies and what I am carrying in it, to avoid colliding things or people and thus prevent any type of accident.