Unit 9 – Task 5

How tables are waited on

  • Normally the waiters had much to do…they have to polish cutlery, cops, folder napkins (depends of the napkins…could be paper or cloth napkins – and this kind of napkins you have many types to folder), move tables, chairs, clean the restaurant, toilet, do sauce preparations like Olive oil, vinegar, others sauces. You have many types of restaurants and restaurants with Michelin Star’s they are very refinement or elegance that have class. There service could be English service, French Service or Russion Service. When the door is open to service the lunch or dinner time you must be corrected in posture and the way o walk or talk. Always respect the costumer, take them to the table and always remove their jackets, next the waiter had to conduce the lady to the chair (always the women). Bring the Wine Menu talk about of the wines that the restaurant have and what kind of wines is corrent for fish or beef dishes. In this case, the wine have to be disgusted by the host and he is going to decide which wine he is going to drink. Next is the Menu : Starters, Main course and Dessert. At the table you will have this : Mise en place – 4 cops : white wine. Red wine, water and champagne / napkin / Salt and pepper / plate and knife for the bread / 4 forks : starter, fish, table and dessert / 4 knifes : starter, fish, table and dessert / spoons : soup and dessert / plates : starter, sous plat


The language used in a restaurant environment

  • The language have to be correct (RP). The same as posture.


What a day in the restaurant looks like


The dos and don’ts of working in a restaurant

A glossary of terms used in restaurants


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