I will be using a Christmas dinner service in the restaurant as an example of a usual service, what the waiters would do before service, what attitude the waiters should have towards the guest and the impact on the restaurants reputation if the guest experience poor customer service.
Preparation-
Preparation is vital when preparing for service, without preparing all the plates, tables and menus there wouldn’t be no service. There are different roles of miser on place that need to be completed my members of front-of-house before service. It is essential that I don’t arrive late else this could have a negative effect on the whole service and could slow it down. I should arrive wearing the correct uniform, which would be all blacks, smartly dressed and clean. A smartly dressed waiter could reflect the restaurants standard of hygiene. It is important that the head waiter assign different role to the members of the front-of-house team so everyone knows exactly what their job is, and to ensure all the jobs are completed correctly.
Cutlery
All cutleries must be counted correctly so that every guest has the right amount of cutlery on their table without doing this a guest could have the wrong cutlery. All cutleries must be polished and laid out on the tables once the tables have been set out.
Crockery
All pieces of crockery must be polished, counted so every guest has the right crockery for their table. Once policed, the starter, main and desert bowls that need to be hot must be put in the hot cupboard.
Glasses
Check how many guests you have, polish the right amount of glasses and lay them out on the table or behind the bar.
Bar set up and stock check
Whoever is on this role must ensure the bar is clean and tidy to a high standard, empty bins and check stock to ensure there is enough stock available to guest.
Still room set up
The person who is on this role