One of the duties for a banquet server is setting all the table linens, silverware, plates, glass ware, and napkins on the table before the event or function. The banquet server have to prepare and set up all the table linens, silverware, plates, glass ware, and napkins before the event and they have to ensure that all the things that they use for setting is clean. Before that, all the banquet servers have to confirm with their captain or head waitress exactly what place settings are required for each event, because different event had different kind of setting. Therefore, they also have to arranging the table placement to make sure that the table and chair is looks tidy.
Therefore, another duty for banquet server is to gather any remaining plates and remove all the table linens for laundering. The banquet servers have to do the clearing after the function or event, they also have to return all the tables and chairs to their proper storage location after they finish remove all the table linens for laundering.
Besides, a duty for a banquet server is serving of the various dishes and courses. While the banquet server is serving, they have to observe the important rules, such as the correct way of carrying the tray and greeting the guest. Therefore, banquet servers are also required to walk around to the guest tables frequently to check for any special request, questions or complaints from the guest. The banquet servers usually serve beginning with the ladies at a table, and they have to serve the dishes from the left side of the guest. After one dish or course is finished, the empty plates or bowls should be removed from the right side of the guest, so that the next dish can be served from the left.
Another duty for a banquet se...
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...imer is they are lack of experience. The banquet part-timer mostly is the students, so they do not have enough professional skill in serving; some of them are never working in the real work environment, so they may not have any experience. Therefore, the hotel still has to waste time to give them some training before the event.
Furthermore, lack of commitment is also one of the disadvantages of hiring a banquet part-timer, because of the banquet part-timer mostly is a student, so they may be not serious with their jobs. The purpose that they work as a banquet part-timer is they just want to earn money, or they see their friends has been joined, so they also like to joined for fun, and most of them think that they are just a part-timer, so they do not need to do the job perfectly. In this way, they may cause the guest complaint and also dissatisfaction of the guest.
When I worked at canes as a cashier I was required to check the restrooms every fifteen minutes. Also when you are not busy, you are expected to clean tables, drink area, and basically insure the whole restaurant is clean. Managers are very strict when it come to the cleanliness of Cane’s. At the end of the night booths and tables are moved and swept and mopped under. All tea containers are emptied and cleaned. Bathrooms are sprayed with bleach all, garbage’s are emptied, and fryers are moved and walls are wiped behind fryers. A manager checks and insures the restaurant is spotless. Who wants to go to a restaurant with a dirty kitchen kiior nasty restrooms?
plates that were served to customers were replaced by using paper bags, napkins and simple
A quiet enviroment, may help them concentrate on eating, also food presentation for example if they have to have a pureed diet then they can use food utensils to shape the food into what its meant to be instead. e.g peas. shapes them into peas. so it looks more appertising. Service users may even prefer to eat in there rooms at a time that suits them, which is fine if it helps them eat the correct diet.
Not everyone is the same, especially when it comes to expectations. Depending on a person's ethnic background, the necessities are different. It's the same type of idea for different cultures; Chinese, French, American etcetera all have different mindsets when it comes to what they want to see in a hotel during their stay.
At large parties, you may introduce yourself. When dining, you should not sit until you are told where to sit and you should not eat until the hostess starts. It is polite to keep both of your hands visible while eating and to leave some food on your plate when finished. Only men are permitted to give toast.... ... middle of paper ...
Some of the specific duties of a waitress are taking orders, delivering drinks and food to the table, communication skills, and cleaning up the tables afterwards. The physical abilities required for a waitress are endurance, bilateral integration, oral-motor control, and postural control. You need to have endurance when being a waitress so that you can endure the quickness of moving throughout the restaurant while holding drinks and heavy plates. You need bilateral integration skills because you constantly use both sides of your body and both hands while caring for the guest. You need oral-motor control so that you can decipher what a guest is saying while taking their order as well as still caring for them throughout the visit. The mental skills required for a waitress are attention span, sequencing, and initiation of activity as well as termination of activity. The psycho social skills needed for a waitress are interpersonal skills, time management, social conduct, and role performance. You need to have good interpersonal skills so that you can interact with your guest and customers. You use time management when delivering food and drinks so you make sure they get everything in a timely manner. You need social conduct so that you know how to act with your guest as well as with your other employees, and role performance is important so that you know that your role is within the job and act accordingly.The senses that you
The best customers of all three categories are the “I-am-or-once-was-a-server tippers”. These wonderful customers have the attitude of “I know how hard they are working.” and “Wow, our server is busy.” They are the customers who don’t say anything at all except for their order.
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
For this assignment I have carried out a job study for the Hotel Management industry.
Sturman, M., Corgel, J. & Verma, R. (2011). The Cornell School of Hotel Administration on
The well-being of staff members, colleagues and guest should always come first to a leader. Respect is the key in maintaining these relationships, leaders are able to sharpen their “people skills” when they open a dialog that makes it clear on what is their expectations. A person holding a leadership position should have a clear vision on how to communicate effectively, or else they will lead the team to an unfortunate future. Great hospitality leaders have learned to be good team players because that is how they set examples, they treat others in a Manner that they would want to be treated. In the hospitality industry, leaders can build or break down what was built
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
The job of an event planner is much more than hanging up streamers, laying table clothes down and checking the quality of the lights. Event planning requires tedious work and strenuous planning. Also called meeting and convention planners, they do everything involved with making sure these events go as anticipated. This includes, working with the client to choose a fabulous and affordable location, hiring quality caterers, selecting perfect entertainment, and even arranging lodging and transportation for attendees who are visiting from afar (McKay). The goal of an event planner is to make sure the event runs very much as anticipated, which includes multiple plans to combat what-if scenario, because no event will ever run exactly as planned.
This class was the first opportunity I had to learn about the event planning industry. I knew that it took a lot to put together an event, but I had never fully realized how much actually goes into it. As a hospitality major, event planning is a necessary skill to have even though I do not plan to become an event planner. If I had the option to start working in this industry tomorrow, there would be several things that would either help or hinder me.