GUIDELINES FOR TRAINING RESTAURANT SERVERS

Restaurant service quality is as important to a business as the taste of the food. Good etiquette from a server or wait staff means a set of guidelines or manners. The following guidelines will help:

  • Etiquette: is a customary code of polite behaviour in society or among members of a particular profession or group. In fact the basic rules of etiquette are pretty simple. It’s a culture of speech common courtesy, neat appearance, & control over your emotions.
  • Appearance: appearance is the outward phenotype or look of human beings. It is also the way someone especially one who serves in a restaurant.
  • Knowledge of Menu: menu knowledge is very important thing to know as a server. Some menus are very short, long and complex. It does not mean that you should memorize everything. But you should be familiar with it. Work on knowing your menu until you are very comfortable with it.
  • Knowledge of Restaurant Layout: no matter what type, size, or location every restaurant has a basic layout that includes some general areas including the restaurant entrance, waiting area, the bar, dining room, restaurant kitchen, restaurant restroom.
  • Knowledge of Restaurant Vision: knowing the vision of your restaurant helps you coordinate yourself when dealing with customer.
  • Ongoing Training: good restaurant staff training includes demonstration and this involves training for: table setting, up-selling, food running, order notes. you also need to train them on shadowing. Shadowing allows employees to learn from one another and for your staff to help build up your new or under performing staff e.g. serving tables, running foods, accepting reservations, clearing tables and using restaurants POS.