Why do they choose you over others or others over you. having good knowledge Efficiency towards work Creativeness have excellent attention to detail have excellent attention to detail be punctual and reliable in reporting for duty be able to work alone without supervision Honesty- respect in triangle of staff, guest and

management relationship- atmosphere of work encourages efficiency and good team spirit.

Conduct- rules and regulation to be followed laid by company

Receive informal feedback on a daily basis, how is that information captured and then actioned.

As a member of the Food & Beverage Service team, you are responsible for: ∙ Preparing for service. Greeting guests ∙ Taking the order ∙ Serving the order ∙ Creating a friendly atmosphere where guests can enjoy themselves. ∙ Completing service ∙ Helping co‐workers as needed.

Shower taken daily Use deodorant Clean hands, nails trimmed Clean shave , moustache trimmed Clean shave , moustache trimmed No ear ring, no studs Clean and well pressed uniform. Hair trimmed and well groomed Shoes clean and comfortable , polished Teeth should be brushed daily , cuts and burns should be covered Hands to be wash immediately after using toilet and handling refuse

with hot water and soap Avoid to running your fingers through your hair, scratching your face Excessive jewellery must be avoided. Further more : to know to serve correctly each dish with

accompaniments, the correct cover, appropriate garnish and also to know various types of drink in correct glass and right temperature.

Pre-Event Planning

Mise en place

Supplier Management

Arrangements Arrangements

Punctuality

Post-Event Analysis

Housing & Inventory Management

Meeting Facilitation

Teambuilding

Side station- Sideboard stock: Items commonly required on the sideboard include: ∙ Bread baskets

Bottle openers ∙ Butter dishes ∙ Corkscrews (for opening wine bottles) ∙ Condiments: Worcestershire sauce, Tabasco sauce, Tomato sauce,

Pickles, chutneys, Chilli sauce, etc. ∙ Cruet sets: salt, pepper, oil, vinegar, mustard etc. ∙ Cutlery: soup, dessert, sundae and tea spoons, fish knives and forks, joint

knives and forks, side knives, coffee spoons, etc. ∙ knives and forks, side knives, coffee spoons, etc. ∙ Doyleys ∙ Fingerbowls ∙ Glassware, water jugs ∙ Linen: napkins (serviettes), slip cloths, tablecloth ∙

Service cloths ∙ Under plates, teacups and saucers etc.plates/ dinner plates/ napkins/ cruet set/ cutlery/ serving gears/ glasses..etc

Memory- where guest sits, favourite drink and so on Sense of urgency Honesty- respect in triangle of staff, guest and management

relationship- atmosphere of work encourages efficiency and good team spirit.

Conduct- rules and regulation to be followed laid by company

Cocktail Pony tumbler High ball Tom Collins Tom Collins High Ball Pilsner glass Brandy Balloon Champagne Saucer/ champagne tulip Red wine White wine Decanter

Soup Plate B&B plate-side plate Fish plate Dessert Plate Dinner Plate Tea / Coffee cup Butter knife Butter knife AP spoon Ap knife Ap fork Dessert spoon Cake fork Fish knife Steak knife

COFFEE TEA HERBAL TEA

Cappuccino Darjeeling Peppermint

Filter coffee Assam Camomile

Mocha Earl grey

Espresso Masala tea Espresso Masala tea

Cafe latte

Fine Dining: Stack on your arm, making sure you clear as many plates as you can carry without leaning the plates against your body. Options: never hand a dish over to someone else in the dining room, hugging the guest. Crumb the table, remove all crumbs from the table using a crumber or a sanitized cloth.

Casual: clear into hands or onto a tray, wipe down the table with a sanitized cloth.

Clear ladies first, synchronized clearing (clear everything at once and at the same time), clear completely,

All staff should always keep their eyes open and be observant of where everyone in the dining room is in their meal.everyone in the dining room is in their meal.

Great bussing creates a happier culture and better work environment for all involved

Tray with dirty dishes to removed immediately from the public area to kitchen

Never walk back to kitchen empty handed

ensure the restaurant and other catering areas are prepared correctly for the next service

Clearing Tables When tables are cleared, do not dump everything on a single tray, but remove the different articles in this order.

1. Remove all unused food first. For e.g.: Butter, Bread rolls, any platters of unused food etc.

2. Remove the soiled glasses and napkins.

3. Never allow linen to be soaked in oil or gravy.

4. Remove all the condiments, sauce, salt, pepper etc.

5. In a separate tray or plate remove all unused silver items.

6. Never mix unused silver items with soiled one. You may have to make more than one trip for this. This side station may be used for clearance. However, it should also always look next and should not be cluttered up.

When the main course is finished, all the cutlery and salt and pepper sauce bottles etc., should be removed, except that cutlery which may be required for the next etc., should be removed, except that cutlery which may be required for the next dessert course. While removing the unused cutlery, it should not be mixed up with the dirty plates and soiled (used) cutlery. It should be removed separately, otherwise it may be un‐necessarily required to be washed.

After the removal of everything except water glass , bud vase and any silver (cutlery) that is required for the next course, the table should be crumbed. The waiter’s napkin should be folded and used to gather all the food particles on the table at one side. The side plate should be swiftly moved under the table and the crumbs gathered at one place should be carefully pushed on to the plate. This crumbing can be done from any side of the guest.

Care should be taken not to put the dirty plate in front of the guest for long time or more than is necessary. After the crumbing, the dessert spoon and fork should be brought on the side from the top position, and then the dessert should be served.

Naturally, you want your service to exceed expectations for as much of the time as possible but even to ‘meet expectations’ you must have a defined way of doing things and for that you need Operational Standards/Standards of Performance (SOPs) of some kind. The following is a four part approach to developing, implementing, evaluating and improving operational standards.

Developing Operational Standards Implementing Developing Operational Standards Implementing Operational Standards

Evaluating Operational Standards

Improving Operational Standards