Many new bars, restaurants, coffee shops and pubs are regularly opening not only in the capital, but also in the regions. Whether they will be successful depends largely on the skill of the chef, the exquisite menu and how cozy the atmosphere the designers manage to create.

But an equally important component of success is the professionalism of the waiters. After all, their ability to demonstrate impeccable service affects the mood of visitors, as well as the reputation and profitability of the establishment.

Features of the profession

A waiter is a specialist who serves visitors to a catering establishment. In addition, this profession is considered the entry-level position in the restaurant business. As numerous reviews indicate, in our country such work is often considered a way to earn temporary money.

In fact, the position of waiter is often chosen by students who are attracted by the opportunity to combine part-time work with study.

Modern establishments restaurant industry have significant differences in class and purpose. In view of this, the work of service personnel may have different specifics. For example, the requirements for employees of a budget cafe and for the staff of a luxury restaurant will differ.

However, there are professional responsibilities common to all institutions. First of all, for waiters this means friendly and respectful service to each visitor, cleaning and setting the table, and making payments to the client. If a young specialist wants to advance his career, he needs in-depth knowledge and skills. In particular:

• know the menu thoroughly and appearance each dish, a set of ingredients and cooking technology;
• be aware of what foods and snacks are on this moment in the kitchen there are no or there is, but only in limited quantities;
• know the serving features of each dish;
• freely navigate the wine list, drinks and cocktails;
• have a good understanding of the intricacies of table setting;
• be able to surround guests with attention and care, but without excessive intrusiveness;
• have a neat appearance.

In addition, the waiter must have good health and high physical activity, resistance to stress, and good coordination. The personal qualities of the staff are also of great importance. Help to gain the favor of managers and visitors:

1. competent speech and communication skills;
2. politeness and tolerance;
3. accuracy;
4. initiative;
5. good memory;
6. Foreign language skills.

You should also not lose sight of the fact that a waiter’s earnings largely depend on his professionalism. The level of income is significantly influenced by the distribution of tips. There are establishments where they are divided by the administrator. There is also an incentive system, for example, a percentage of sales of certain drinks or dishes. Taking all this into account, entry-level professionals can expect to be paid $150 or more monthly, while more experienced staff typically earn at least $500.

Advantages and disadvantages of the profession

Working as a waiter is an opportunity to earn money without having any special education. Moreover, depending on the status of the establishment and professionalism, you can receive additional tips. Sometimes they can be several times higher than the basic salary. The positive aspects of the profession include a convenient work schedule, as well as daily communication with a large number of people.

However, it has this type labor and certain shortcomings. First of all, this is serious physical activity. On average, a waiter walks from 10 to 25 km every day. Therefore, the profession has many contraindications, ranging from diseases of the nervous and cardiovascular systems to diseases of the musculoskeletal system. Also, those who choose such work must be prepared for a high probability of stressful situations. After all, clients are not always cultured and intelligent people.

It is worth noting that due to the active development restaurant business, the demand for qualified personnel is constantly growing.

Waiters today are quite in demand in the labor market. Some consider this type of work to be temporary employment.

However, those who strive for constant development and do not want to remain at the bottom career ladder have every chance of successful career in the restaurant business. If necessary personal qualities and knowledge, they have the opportunity to eventually occupy the position of administrator or restaurant manager.

Target: familiarize yourself with the job descriptions of POP personnel. Acquire skills in writing job descriptions.

Logistics: professional standard Guild of Restaurateurs and Hoteliers (2008), job description for a waiter at the Zhar-Pizza cafe.

Theoretical basis: Job descriptions for service personnel are developed by the enterprise administration based on the requirements of this standard, the tariff and qualification directory of works and professions, taking into account the specifics of each enterprise and the requirements of current legislation.

Instruction structure

1. General provisions(see notebook)

3. Job responsibilities. Basic knowledge required to perform job duties.

Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties;

Request and receive necessary materials and documents related to professional responsibilities;

Get acquainted with draft decisions of the organization’s management relating to its activities;

Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the management of the enterprise;

Request and receive information about the procedure for accrual and payment of personal wages;

Within your competence, inform the restaurant director, production manager about all shortcomings identified in the process of activity and make proposals for their elimination.

protect professional honor and dignity,

5. Responsibility

The waiter is responsible:

For non-performance or improper performance without good reasons Internal labor regulations, orders of the director, job responsibilities established by this job description, bears disciplinary liability in the manner prescribed labor legislation RF. Behind gross violation labor responsibilities Dismissal may be applied as disciplinary action.

For violation of fire safety rules, labor protection, sanitary and hygienic rules, the bar manager is brought to administrative responsibility in the manner and in cases provided for by the administrative legislation of the Russian Federation,

For culpable harm to the enterprise or participants production process damages in connection with the performance (non-performance) of their official duties shall be borne by financial liability in the manner and within the limits established by the labor and (or) civil legislation of the Russian Federation,

For offenses committed during the period of its activities in accordance with the current civil, administrative and criminal legislation of the Russian Federation.

6. Interaction by position

Waiter (first qualification level)

Activities

Bartender (first qualification level)

List of job responsibilities

Today, the profession of a waiter is rightfully considered one of the most in demand. Having opened any newspaper or Internet site with vacancies, you will probably be able to see job offers. This is not surprising, because the income of a waiter in a fashionable restaurant can reach 1400-1500 dollars a month. However, the path to the elite is not as simple as it may seem to the average person.

Responsibilities of a waiter

Service staff must perfectly know the rules of etiquette, who to serve first: a lady or a gentleman, a child or an elderly person. Table setting is organized in a matter of minutes; each device must be in the required sequence.

The responsibilities of a waiter do not end with setting the table and serving dishes: he must be friendly and create a cozy atmosphere in the establishment. The client receives almost all information about dishes and drinks from the service staff. The waiter must know the peculiarities of serving signature and national dishes. A restaurant's wine list is an integral part of any elite establishment. What wine goes well with seafood, poultry, what type of drink complements the taste better - this is only a small part of what a specialist should know.

In order for the client to leave the restaurant not only well-fed, but also in high spirits, the service staff must create the appropriate conditions for this.

Surely, at least once you were served by a rude waiter who did not care about your wishes. Perhaps this happened at the end of a work shift or the person was irritated by something. In any case, every restaurant employee must give a sincere smile and carry on a conversation if the client wishes.

From this point of view, the profession of a waiter can hardly be called simple. And if you consider that the average worker walks about 10-25 km a day with an average tray weight of 10 kg, it is not so easy to find a real professional.

In the countries of the post-Soviet space, the profession of a waiter is more likely a part-time job option than permanent job. This is why there is such a high staff turnover in the restaurant business. Usually in service personnel busy with students and young university graduates.

For the vast majority of waiters, current employment is temporary part-time work. Not many people strive to further develop in the restaurant business. Those who decide to build a career occupy the position of administrator or restaurant manager.

Do not miss:

Waiter training

Before getting a job, each specialist undergoes an internship, where he receives basic knowledge and skills of the craft. As a rule, each trainee is assigned an experienced employee who will temporarily probationary period helps serve clients, explains all the subtleties and nuances. In Western countries average age the waiter is 30-35 years old, ours is 18-25 years old.

A neat appearance, efficiency, and respectful attitude towards the client - these are the main features of a competent waiter.

Pros and cons of the waiter profession

Advantages:

• work takes place in warm rooms in winter, in warmer days - on a summer site;
• tip size, which depends on the professionalism of the waiter and the status of the establishment;
• availability of vacancies, high demand in the labor market;
• often convenient work schedule.

Flaws:

• working with people involves stressful situations;
• serious physical activity;
• As we know, the customer is always right. The waiter can often listen both for himself and for the cook.

A waiter at the initial qualification level is required to:

1. Preparing the hall for service:

· Observe the rules, sequence and time of preparation of the hall for service

· Use various ways table arrangements

· Prepare the workplace

· Use detergents and disinfectants

· Take away different kinds furniture

2. Preparation and storage of table linen, dishes and cutlery:

3. Table setting:

· Cover tables with tablecloths

· Perform pre-serving

· Follow the rules of serving (preliminary, executive, special)

· Fold linen napkins

· Observe serving times and methods

· Proficient in serving techniques

· Set the table quickly and accurately

4. Greeting and seating guests at the table:

· Possess basic vocabulary, basic grammar, vocabulary and phonetics of the Russian language

· Introduce the guest to programs and discounts valid on certain days and times

· Establish and maintain visual contact with the guest

· Know professional terminology

5. Order acceptance:

· Have the necessary information about the dishes and drinks sold in the hall

· Follow the rules for accepting orders

· Specify the order

·Maintain visual contact with the guest

· Possess communication skills

· Possess basic vocabulary, basic grammar, vocabulary and phonetics

· Possess professional speech culture and use correct transcription (pronunciation) of foreign names

6. Order fulfillment:

· Know how to serve guests in the hall

· Follow the sequence of order fulfillment

· Transfer orders to production, bar and wineries

· Receive completed orders from production, bar and wine cellar

· Master the technique of serving food and drinks on special carts

· Serve tobacco products

· Serve spices and seasonings

· Serve rinses

· Replace ashtrays

· Proficient in ice making techniques

· Follow the operating instructions for the ice making equipment.

· Maintain cleanliness and order in the workplace

7. Serving ordered dishes and drinks:

8. Preparation and service of express tables:

· Know the principles of preparing and serving express tables

· Follow the rules for preparing express rooms and express tables for service

·Create hot and cold food and drink sections

· Maintain adequate supplies of food and drinks

· Follow the rules for serving express tables

· Use technical devices

· Follow the rules of etiquette

9. Preparation and assistance in servicing banquets:

· Know the techniques for serving informal banquets

· Know the peculiarities of preparing the hall and setting tables when serving banquets and buffets

· Prepare the hall for banquets

· Arrange tables and use tablecloths

· Serve tables

· Use restaurant accessories and tools

· Follow the rules for carrying orders on a tray

· Master the technique of feeding products on special carts

· Create comfortable conditions for the guest

· Maintain cleanliness and order on the table

· Follow the rules of protocol and etiquette

10. Serving guests in the coffee room.

· Master the techniques of serving guests in the coffee room

· Follow the rules for serving tea and coffee tables

· Serve baked goods

· Serve pastries and desserts

· Master the technology of making tea and coffee

· Serve tea and coffee

· Observe the temperature regime for serving tea, coffee, desserts, bakery and confectionery

· Follow the operating instructions for specialized equipment

· Follow the rules of protocol and etiquette

11. Preparation of on-site maintenance activities:

· Prepare technical devices, restaurant accessories and tools for off-site (catering) events

· Receive and prepare table linen, dishes and cutlery for outdoor (catering) events

· Follow the methods of storing and transporting technical devices, table linen and utensils

· Follow the rules for accounting for table linen, dishes and cutlery

12. Cleaning and replacing used dishes, cutlery and tablecloths:

· Follow the rules for cleaning and replacing used plates, cutlery and tablecloths

· Observe the timing, techniques and sequence of table cleaning

· Master the technique of carrying used dishes and cutlery (on a tray, without a tray)

Use special carts to carry dishes and cutlery

13. Maintaining a positive image of the enterprise:

· Observe the rules of interpersonal communication

· Use guest-oriented communication techniques

· Create a pleasant impression on any guest

· Monitor the degree of alcohol intoxication of the guest

· Possess professional speech culture and use correct transcription (pronunciation) of foreign names

· Adhere to in-house problem solving methods

· Follow the rules of protocol and etiquette

14. Preparing the hall for closing:

· Tidy up the work area

· Follow the rules for preparing the hall for closing

· Follow the rules for returning table linen, dishes and cutlery

· Follow the inventory rules for table linen, dishes and cutlery

· Monitor the cleanliness of restaurant dishes and cutlery

15. Self-development:

· Organize your workplace rationally

· Work in a team

· Study and use visual communication techniques between staff

· Do the job accurately

· Improve your qualifications

· Master the technique of moving in confined spaces

· Develop professional gait and movement

· Avoid bad habits

· Be friendly, considerate and honest

· Have clear and concise speech

· Develop good memory and observation skills

· Maintain subordination

16. Requirements for practical experience:

· Not presented

17. Specific health requirements:

· Availability of a personal medical record

18. Job titles:

· Waiter

· Assistant waiter

19. Required level of vocational education and training:

· Primary vocational education

Secondary (complete) general education

· Basic general education

· Professional education

Characteristics of the work of a waiter of the first qualification level

IN job responsibilities A waiter at the first qualification level includes:

1. Control and preparation of the hall for service.

2. Control and table setting:

· Compliance with special serving rules

H. Greeting guests, offering menus:

· Maintaining a positive image of the restaurant

4. Assistance in choosing dishes and drinks, taking orders:

5. Serving custom wines and spirits:

6. Serving ordered beer, water and juices:

7. Serving ordered dishes:

8. Completing guest service:

9. Preparation of invoice and acceptance of payment:

10. Control of table cleaning:

· Control of the use of special carts

11. Catering for holiday parties:

Waiters create the atmosphere of the establishment: the mood of visitors and the impression of the restaurant depend on their professionalism, hospitality and ability to find an approach. Therefore, the qualification characteristics of waiters must meet a number of conditions. The waiters themselves must also have certain qualities: have good memory, hearing, vision, physical endurance, and find a common language with different people.

Any waiter should know about the taste characteristics of all items on the menu, the technology of their preparation, and understand alcohol: this will help advise the guest on a suitable dish or drink.
It is mandatory for a waiter to be able to set the table, serve dishes correctly, and clear the table; know the name and purpose of glasses, glasses and other glassware, plates, cutlery.

How are qualification characteristics distributed?

The qualification characteristics are influenced by the rank: the higher it is, the higher professional level. Advanced training is possible on the job, as well as in specialized courses.

Types of ranks established for waiters:

An important advantage of waiters of the 4th and 5th categories in Minsk is knowledge of a foreign language and the ability to serve tourists.
The work of a waiter of any level involves not only various methods of service, but also interaction with people. To be a professional, a waiter must not only be able to serve visitors, but also create an atmosphere of comfort and hospitality in the establishment.