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 Clients VIP Clients (Owners, Politicians, Celebrities)
En Progreso
Lección 7, Tema 6
En Progreso

VIP Clients (Owners, Politicians, Celebrities)

Camila 26 de septiembre de 2025
Lección Progress
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When we attend tables with famous clients, politicians, athletes (the so-called VIP clients), they will surely be tables that already have reservations and special specifications that will be informed during the briefing.


As a rule, the most important thing on the part of the waiter is discretion.

Always serve with professionalism, and never, under any circumstance, harass the person in question.
Do not ask for photos to be taken with us, much less take photos of you secretly.

Do not make them feel observed: famous people value very much feeling comfortable in their moments of intimacy (and eating is) and usually try going as unnoticed as possible.

Offering them a restaurant that respects their space and times, is perhaps the key to turning them into frequent customers!