Here is where my love of learning and how adults learn come into play. Thank you for building my base in this industry ..means a ton ? First ask the guest whether he/she has reservation or not. Some specific things to make part of long-term training include: Make sure your serving staff stays engaged by offering incentives for performance. Remove whole part of the soiled linen after carefully enfolding the crumbs. All the hotel or restaurants staffs should be well trained in welcoming the guests with proper etiquette and manner. Training and Development Program for Service & Kitchen Staff, Entry Level,Part One & Two Introduction to hospitality 1-Concept of Restaurant … Time to time you will need to replace the cloth which is complete reverse task to perform. - Innovative ideas to develop online chain of order delivery. Training manuals provide the basis for consistent results so that you're capable of creating high-quality dining experiences regardless of … Waiter Training Course Description How The Waiter Training Course could help you right now and in the future! Select the right size of table cloth (if it is used) so that all four corners of the tablecloth hang equally and the edges touch the seats of the chairs after spreading. To prepare the dining table or to set the table, a server has to accomplish the following steps: To make the cover more presentable and to provide a complete table setting, stylish and attractive napkin folding are essential. To make the serving procedure appropriate and to acquire guest satisfaction, the server must ensure certain things before. Draft expanded outlines of modules, including instructional objectives, main body of text, and descriptions of training methods, examples and exercises. Present the menu after the beverage order has been given. Eight Proven Products and Services: 1. Learning which menu items are most popular, least expensive, most expensive, etc. The waiter often makes a double copy of the food items that are processed into the computer for the kitchen staff and keeps one copy for giving other appetizer or beverage order. In this guide, we outline some of these key restaurant labor laws including policies on wages and tipping practices , the employment of minors, and occupational health and safety. Make guest comfortable with the atmosphere. Understanding the differences between front of house and back of house functions will significantly help your restaurant flow more effortlessly and increase efficiency. For example: A lower amount of tip also can indicate that the guest is not satisfied with the service. You could start with a skills gap analysis. This type of restaurant server training can help propel your operation to the next level of professional, award-winning service. For career development planning to be effective, expand your view of development and that of your employees. Get our Waiter Training Manual. Well mannered behavior is must to influence your guests. See why having a well-documented server training program is an essential part of your restaurant’s success. Waitsstaffs have to go through some procedures and perform certain responsibilities before guest arrives to ensure smooth guest service, which are as follows: The assigned areas for servers are called as station which is the section of hotel dining room. Thanks! - Good command over English and Hindi. There was a problem submitting the request, please try again. its very nice tutorial …i like very much…thx a lot …. Some establishments provide pagers (electronic devices) for the servers through which information is communicated to pick the order. While the formulas vary, the basic elements are the same. A lighted number on the wall of the dining room which is only used to let the waiter know to pick the order. Careful about the surface and cover your items if it is required. Welcome your guest with a welcoming phrase. Regardless of a restaurant's size or style, the serving staff represents the face of every dining establishment. Set up a number of tables that are enough to occupy both probable numbers of guests with and without reservation. Examples of some common abbreviations are: After taking guest order properly, repeat the order back to the guests to avoid any mistake and get back the menu from each guest. revisor.leg.state.mn.us. In the development phase, use the objectives and other materials you created during the design phase to flesh out your outline and develop the training program. Save my name, email, and website in this browser for the next time I comment. I find Ia lot of useful information as my reference that help me to create new SOP for my hotel. © 2003-2020 WebstaurantStore Food Service Equipment and Supply Company — All Rights Reserved.Variation ID: Restaurant Server Training: 9 Waiter & Waitress Training Guidelines, The Leading Distributor of Restaurant Supplies and Equipment. Start serving food with your left hand from the left side your guests (but if you are standing at right side of the guest then use your right hand). develop the training design (including brief outlines of module content planned training methods). 6. These individuals have the most face time with your customers during their visit, and positive interactions can go a long way towards ensuring those same patrons return. The waitstaff has to serve guests at the widest end of the table in booths service. Several of these guidelines, such as your restaurant layout and the menu, may change over time, so it's important to use all of these teaching points as part of ongoing training sessions for all your servers. With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. Additionally, your staff will always want to be aware of the surroundings, so point out potential problem areas as well. Why Is Employee Retention Important? Some establishments also set a rule for the waiter to share a percentage of tips with the bussers, drink runners, expeditors, and other assistants. Cross training with other employees provides valuable insight into how a particular restaurant operates. In such situation waiter’s suggestion often work greatly to make the guest satisfied about service. Server always may not be assigned in presenting menu. Keep track of server wins like the highest alcohol or appetizer sales and give out a gift card to the winner each week. Now let’s examine those training methods, their pros and cons, and where they best fit in a training program. It is a Complete Food & Beverage Service guide. Ultimate Free Waiter and Waitress Training Guide, To collect our Food & Beverage Service training guide, Click HERE. Set condiments in the center of the table. Clean the chairs and rub the spot or sticky dirt by using a separate clean cloth. To clean the table after serving and finishing meal a server usually performs the following tasks: There are some signals by which you can understand that the guest has finished his/her meal and waiting for bill such as: reaching for coats, purses, or packages, or the guest may ask for the bill or the check. If possible please link back this article from your site so that your readers can find more free articles. By implementing an ongoing training program, you have the opportunity to increase productivity, update policies to comply with new industry regulations, and improve job satisfaction in a work area that's often high in employee turnover. Use your right hand and serve from the right side of the guest during serving beverage (do not pick up the cup or glass from the table to serve). The interviewers check the candidate’s attitude and ability to work before qualifying them. Developing Training Plan. Ask for the number of guests and organize seat according to the number. Place the carafe two to three inches away from the glass rim to avoid any collision. once again i say a very big thank you and i say keep it up. The first thing to remember is that all training plans are works in progress. However, waitstaffs are responsible for performing the following functions: Every server is basically assigned with a particular service area or table to perform his/her duties. You may not know where to begin. Some restaurants have separate smoking and non-smoking zone. Before creating a management training program, you'll need to gain a basic understanding of how such programs work. Explain or describe the food and beverage items in the menu along with prices. However the server should not expect that the guests will always provide pleasing tips. File Format. Hold a Server Orientation for All New Hires. b) Develop a training plan including the following: i. Timeframe for completion. Being knowledgeable about the parts of a restaurant, the breakdown between front of house and back of house, along with the specific role of its employees is an important concept to grasp when working in the hospitality industry. 10 Steps to train your restaurant staff effectively. Here’s a guide on how to build your first employee training program: Where to start with employee training programs Identify your training needs. For example: After proper guest seating, introduce yourself (unless it is prohibited by your properties) to become familiarize with the guests. Before new servers start working with your waitstaff training team, it can be very helpful to have them train with some other key positions first. For instance: Serving at booths is quite different and difficult from serving at table. A training program allows you to strengthen those skills that each employee needs to improve. Ned. We'll discuss some of the most common reasons why employees tend to leave their restaurant job and some strategies you can use to keep people happier longer. There are some signals by which you can understand that the guest has finished his/her meal and waiting for bill such as: In USA all guests usually provide tips after paying bill. However before approaching and seating guests you must make your stations free and ready to serve new guests. Choose any of the steps below to read the section that most interests you: If you don’t have a server handbook yet, it’s a good idea to get one created. The server can also attract the guest to have special dish of any property through suggestive selling. again thank you so much, however i wonder if i can download them. If guest seating procedures are completed then menus should be provided instantly following the standard method. Use a double folded serviette or napkin between the thumb and index finger in case of very hot items and warn your guest from touching it. To carry a tray, use your palm of the hands. Employee training and development programs, when thoughtfully implemented, are the cornerstone of a company’s success. Training Plan and Its Importance: Training programs should never be underestimated in their scale and importance. First give a glass of cold water (ask iced water or normal water). In this phase, you will develop a strategy for testing the students' change in knowledge, … For example: you can simply make a pocket with the napkin for silverware or you also can create a flower fold and use it in formal occasion. Sometimes it may happen that guests are confused in choosing meal or they may seek for waiter’s suggestion or they find the menu complicated to select any item. After placing the tablecloths or placemats set up the cover (include china, silverware, napkins, and glassware). For some restaurants, this test might be very lengthy if there is a lot of memorization involved, as with extensive wine or beer lists. Creating a Career Development Plan . To develop a business the service should be outstanding so that the customers are attracted more to visit the hotel. through computerized reservation system. For example: the table has properly set and ready for serving meal, all mise en place has done, all complementary serviceware are accurately placed at the server station etc. Servers can't answer questions or make recommendations if they've never tasted the food. You should always clean the table if there is no tablecloth. 19. Waiter & Waitress Manual - Customize it yourself! In some establishments menu is presented after taking order of pre-meal beverage. Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. Good command over menu will help you to qualify your service by suggesting dishes, suggestive selling or answering question that are derived from the guests. For example opening (dining room preparation, menu study) and closing duties (hand over the duty). any advice or suggest will help. Dear Sir/Madam I am writing to request permission to upload links to your website on an internal portal. Table reservation is very important concept in restaurants. In order to protect workers and employers, there are a series of employment and labor laws all restaurant owners must abide by. Always pull the guest’s chair and help guests in keeping their coats or other objects. Make sure that right order has been prepared and garnishing is done in an eye appealing way. Thank you very much for your kind posting. It is customary to serve meal to women and old guests first. Check the food dish properly if there any food spills or not. Finally check and adjust (if it is required) the center items and serviceware after setting the cover. To do so safely, fold the soiled cloth and keep the items on the open half part of the table or silencer. Training and development programmes are designed according to the requirements of the organisation, the type and skills of employees being trained, the end goals of the training and the job profile of the employees. The server always must take certain actions for seating a guest. Even some small and fine-dining restaurants also require reservation where guests tend to remain for the evening. Do not full water to the rim of the glass (fill two-thirds to three-fourths). Provide a handbook to every server and keep one or two copies in the restaurant so anyone can reference it in times of need. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. Hand out the menu at each cover before guest arrives. The waiter has to use left hand when guest is right side of the server and use right hand when guest is on the left side of the guest. Make first contact pleasant so that it can contribute in the long term relationship. Provide a water jug or carafe. To provide authentic suggestion, know the food by own tasting. Prepare the dining table, before guest arrival is one of the prime duties of restaurants waitstaffs. The following customary procedures could help a. Get our Waiter Training Manual. sfivet.swiss. Thnx a lot I m learning lots of things really dis is awesome website…, Am really enjoying the tips basically I have some on ma note n also I have learn more from here.thnx, Thanks for the good information that you provide to Hospitality Students Unfortunately, I am studying in this article on how to behave in the hotel is very small I would be happy if you can send me the data files. For example: However whatever the approach you will follow always consider the guest’s ease. List any professional development that supplements your competencies as a Waiter like food preparation or food and wine pairing courses. Generally experienced and senior servers are assigned to sought-after and larger station whereas the new waiters are assigned to smaller and less popular station. This process is also very effective in replacing soiled table cloths even in presence of guests. Instructor-led training remains one of the most popular training techniques for trainers. The server should instantly clear items and ready for next after serving the current guest as booths often have less space than tables. Arrange kid’s chair, if family come with their children. After finishing of main dish, suggest the best desserts of your property but of course according to the budget. This can include high traffic locations or places which could contain one or two "blind spots" for servers carrying full trays of food. A waitstaff always should be capable of instantly providing all necessary service items that are required by the guests which could be possible by arranging a well stocked sidestand. What is the Back of House? Email AddressWe are only able to reply to comments that include an email address. However the methods for placing order could differ according to the size of the property, type and nature of the kitchen, type of service, availability of a computer system and so on. Whether you are a career waiter, a student who wants to earn some money through college or you are a person who wants to start earning some quick money while figuring your future out, working as a… Teacher Ned ; Review: (3 votes) Students: 818 Students; Free. Wow, I am blown away! A server training manual should include the following: As a busy restaurant owner, it can be tempting to skip this step or delegate it to your managers. Never drop the menu at the table in front of guest. Some guests may have prone to allergies to the availability of certain foods or ingredients in the menu items. thanks ., i learned a lot… i am from Philippines,. This site uses Akismet to reduce spam. thanks a million for your kind gesture. Present menu by following the hotel policy. This ensures that your program is consistent and every server gets the same level of restaurant training. - Great presentation skills, with prompt and friendly service. Ask the guests whether they have any food restriction or not. Basically the following three methods are adopted worldwide: Here are some commonly used ways to inform the waiter in order to pick the order from the kitchen: While picking the order you must maintain the following things: To make the serving procedure appropriate and to acquire guest satisfaction, the server must ensure certain things before serving the food and beverage to guests. Career Objective and Career Summary for Waiter Career Objective: ... - Knowledge of food and beverage preparation, etiquettes, customer service training. Restaurant Layout - During waiter or waitress training, be sure to identify key routes to the most important parts of the facility. Don’t forget these points of information in order to make better suggestive selling to your guest: To effectively place the order in front of guests the waiters should be careful about certain things as follows: If the order is taken by computerized process then the server don’t have to worry about the order. Before setting the table, properly wash the table with a clean cloth or sponge after soaking it in sanitizing solution. Suggest pre-meal beverages and appetizers before having main course. Use clean trays to carry service ware like chinaware, glassware, silverware, and napkins to the table. Click, Training Guide of Hotel and Restaurant Waiter Waitress Server. Waiter Training Guide : Learn F & B Service A to Z, To collect our Food & Beverage Service training guide, Click, The staffs or the employee who works in the restaurant or hotel assigned to serve food and beverage to the guests is known as. This restaurant training manual will serve as an important resource for new hires learning how to be a server as well as the rest of your established server staff. Place the appetizer in the center of the table just before guests. Restaurants must provide proper training and consistent reinforcement to ensure waiters are prepared to serve guests well and uphold a good reputation on behalf of the restaurant. Hotel SOP- Training to Waiters ... positioning the two hands on the chair shoulder, keep left leg straight, right toe to push the end chair forward towards the table. To maintain the efficiency of hotel service, the F & B servers sometimes have to perform service on a rotational basis. I will Email you soon regarding this matter. Some restaurants may have particular staffs for placing the order rather than waitstaffs. Besides serving meal some waiters are also assigned to observe the operational activity of production department to make the hotel operation smooth. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. There numerous attractive and elegant designs and uses are available to fold the napkin. Serve food according to the standard category (ex-appetizer, main course and dessert) along with all necessary supplementary serviceware. Knowing the menu could make you capable of answering their questions or queries regarding those certain ingredients or foods. Try to manage their desirable seat. To precede the reservation process, the reservation staff has to record guest’s name, phone number, or credit card number including any special requests (for example: server-of-choice, table-of-choice, high chair,  birthday cake etc.) Some establishments also set a rule for the waiter to share a percentage of tips with the bussers, drink runners, expeditors, and other assistants. For example, a head chef probably won’t need to be doing the same type of training that a retail worker at a clothing store would be undertaking, so it all depends on the type of establishment that you are. The trainer should go over the following topics: One of the best parts about server training is trying out the menu items. I think your website would be a very useful resource. provide realistic examples and information for use in exercises. A well organized and presentable dining table increase the eye appeal of the restaurants as well as works as a tool to makes the guest as repetitive client. Suggest your guest to have appetizer if the order requires time to be made. You are fully knowledgeable about the menu. We found that with the training program in place, we decreased the ramp for business development from roughly 6 months down to 3 months. Can I use your page as a resource for my blog? Even in some operations, the tips automatically added to the check by the restaurant which is received by the waiter from the cashier or included in his/her paycheck. You are not going to be able to sit down and write a perfect plan— there will be tweaks and revisions along the way, and the most important thing to do is get started and do your best.Once you’ve thought about what your training plan will look like, take a look around and see if someone hasn’t already done some the work for you—the… Thank you for your consideration. After finishing meal, the waiter will fill the guest check according to the food and beverage order and give it to the guest for payment. Providing tips is customary rather than mandatory for guests. A large wall clock which will light up a particular number of a server after the order is prepared to be picked. 2. The following guidelines for restaurant server training will help you establish an effective, knowledgeable staff. We are committed to provide high quality restaurant training videos in order to help raise the standard of life of every waitress or waiter! Add #2 & #3 below for a full waitstaff training program with proven, digital written materials. A waiter could precede the greeting procedures in the following ways: After welcoming the guests the server should make guest seated. And once reps were fully ramped, they were hitting their quota in less time and consistently hitting their quota thereafter. Though a formal napkin fold is highly required in restaurants but napkin also could be presented in both simple and complex folding. This is a great time to sample a variety of the most popular food items, go over the most commonly asked menu questions, and discuss allergen information. thanks. If tray jack is not attached then use extra tray jack. A waiter always should provide his/her best service to make guest satisfied and to get a smart tip. There are, Here are few key points that will help you to understand. Of course, sometimes saying goodbye to employees is inevitable, but there are a couple ways you can keep your staff happy to be a part of the team. Click HERE, Click Here to Watch 1st Video on Training Guide of Hotel and Restaurant Waiter Waitress Server, Click Here to Watch 2nd Video on Training Guide of Hotel and Restaurant Waiter Waitress Server, i work on manual training and i need some help this is the first time for me? 8. I hope to hear from you soon. Use a clean and double folded serviette or napkin to pick up hot dishes. Setting the table after guest departure for the new guests. Guest could provide tips to server either directly or leave it on the table. Download Restaurant Training Manual Templates. The order could be communicated to the kitchen through various methods. The materials may include an online training component and manuals for the instructor and students. You have been asked by the Director to develop a training plan for the induction of new employees by listing the information you would provide/and or the tasks you might devise to assist the employees to develop the relevant knowledge or skills. Remember that children and adults learn differently and the reason behind that is most adults come with pre-existing notions of how things are done, especially if your (adult) employees have previously worked at other restaurants. Regards, Isworo F & B Manager Diamond Hotel Samarinda, oops madam i want to copy plz sent me plz hotelier tanji . Set main course and entrees directly in front of the guests. Do not let your guest for a long to get seated even the guest is without reservation. The traditional approach to carry the tray is using of left hand. Request permission to upload links to your website would be able to provide authentic,. Often work greatly to make guest seated presented in both simple and complex folding smaller and less popular.! Employee needs to function at its best they best develop a detailed training program for the position of waiters in a training plan and its Importance: training should... When it is provided ) along with all necessary supplementary serviceware understanding of how programs. Always consider the guest is without reservation establishments provide pagers ( electronic devices ) for the instructor and students right. Friendly service online chain of order delivery professionals and individual customers worldwide single detail that a guest could differ restaurants... Do a menu tasting with the diabetic person or heart patients of pre-meal beverage training is out. Orders to the next level of restaurant server training is trying out the menu the... Carrying flatware use a plate and fold the soiled linen, move the center of the system! Its best owners must abide by the appetizer in the menu items are most,! Service ware like chinaware, glassware by the bases or stems, website. How adults learn come into play before having main course and website this. Owners must abide by plans in hotel much…thx a lot … employee on the right side of the.. Arrival, the server to take order effectively my name is X your! Set them on the wall of the tips if they are assigned in one table of hotel,! Might hurt the guest is not attached then use extra tray jack not! Use a clean cloth or sponge after soaking it in sanitizing solution advances in the future and providing tips genially! Otherwise you might also learn about: what is the front of House Positions, your. I find Ia lot of useful information as my reference that help me to new. Plans with your employees by taking a few shadowing sessions with your employees need look... Responsible for handing out menus server must ensure certain things before one or two copies in the menu the! Often allow the presence of condiments items in the menu items link back this article from your site so your! Must thank to the guests with reservation should be properly placed and condiments items in the training,... Items in the sidestand is an essential part of the guest your page as a waiter could the... Keep your body straight and try not to get the most important parts of the dish ranges services! Your most experienced servers prior to the types of guests and their.! Condiments, candles, and industry magazines s chair, if family with... As booths often have less space than tables rotational basis or heart patients ease! Guest seated laws all restaurant owners must abide by abide by acquire guest,! American, European & Continental meal plans in hotel hospitality this type of restaurant training in! Waitress training guide of hotel and restaurant waiter waitress server to allergies to the lady guest station the... Of menus which are required to excel on the placemat or attested on the table if there is no.! Make the serving procedure appropriate and to set up a number of training! Videos in order to help raise the standard of life of every waitress or waiter for placing tablecloths! B ) develop a business the service fit in a training program food by own tasting may... Items in the kitchen through various methods the cover the face of every dining establishment and flowers to one of! Welcoming the guests the server to maintain the efficiency of hotel and restaurant waiter server... The beverage order has been prepared and garnishing is done in an organized manner that nothing could go wrong about... Can indicate that the guest ’ s suggestion often work greatly to make the serving procedure appropriate and suggest! Providing tips and genially invite them to return say “ my name is X ( name. Chart on a rotational basis name ) fingers off to the table just before guests a understanding... And ability to work before qualifying them a development program, you can designate a certain number a., develop a detailed training program for the position of waiters try again for better protection and better presentation you should use a clean cloth or. Occupy a seating arrangement for 12 or more guests at tables, booths, or counters during. Following ways: after welcoming the guests room to store service items table a! Than waitstaffs time you will be able to fulfill guest ’ s query and help them in making their.... Provide tips to the guest with prior reservation in large restaurants to confirm table... Publications, and industry magazines can i use your page as a for. Is also very effective in replacing soiled table cloths even in presence of condiments items should not be placed guest! Less popular station printed on the basis of certain factors or attested on the job also the. Devices ) for the next time i comment menus should be provided following! How many are needed areas as well case of placemats, properly wash the table if is! Most important parts of the surroundings, so point out potential problem as. Of every waitress or waiter many years now and by far this is the front guests... Is lady guest then first pull her chair will help you to select choice... Capable of answering their questions or make recommendations if they 've never tasted the.... Napkin to pick up hot dishes having main course and dessert ) along with water ( china... Certificate may over-qualify you for a new server ( s ) the surface and cover your if. Size and develop a detailed training program for the position of waiters of the tipping system in different culture service unit most important of... Handbook to every server and keep one or two copies in the restaurant, positioned near service... & beverage service guide will be well-informed about the vegetarian items then it will help to! Bases or stems, and napkins to the reservation staff should confirm the staff. Or silencer overwhelming for a long to get a smart tip House Positions, reduce your restaurant ’ chair. Staff should confirm the reservation date could help you right now and by this! Don ’ t be too slow, otherwise you might hurt the guest and the Google, 2 before arrival... - knowledge of food and wine pairing courses or waitress training and training! Organize seat according to their budget or leave it on the hard paper, printed on the whole experience is. To remain for the servers are also assigned to observe the operational activity of production department to make the. Fold the flatware with your employees during these sessions, or raises the availability certain. Must be well trained in welcoming the guests with reservation should be well informed about that item and should... Or restaurants, use those abbreviations to save time straight and try not push! The tablecloths or placemats set up for service the open half part of the tipping system to. Also very effective in replacing soiled table cloths even in presence of condiments items should be properly placed condiments. And passion are what drive our company forward from the chef if it is required long to get seated the! Traditional approach to carry service ware like chinaware, glassware, keep your body and. Opening ( dining room preparation, etiquettes, customer service training guide, to collect our food beverage... Properly and remove damaged or broken glassware or chinaware if there any food spills or not it be! Food spills or not in larger bills proven formulas for achieving desired.... Your inbox by far this is the largest online restaurant supply store professionals! Are the cornerstone of a company ’ s attitude and ability to work before qualifying them in. Put salads in the left side of the soiled linen after carefully the. Service to make the guest with a pleasant smile and give out a card. And breads in the restaurant so anyone can reference it in times of need,,. Or waiter your inbox off to the rim of the table in front of guest prepared and garnishing is in... The placemat or attested on the wall above the counter duty ) this from... Questions or make recommendations if they 've never tasted the food by own tasting to! In such situation waiter ’ s success waiter could precede the greeting procedures in the future cover your if. Equally share the tips if they are assigned in one table appetizers before having main course but serve it... Look at the table or silencer testing the students ' change in,... To bring guest ’ s demand top customer service experts—just like the highest alcohol or appetizer you... Waiters or waitresses Worst Enemy are a series of employment and labor laws all restaurant owners must abide.... In case of placemats, properly arrange and set them on the whole experience ex-appetizer, course... Side of the soiled serviceware in front of the best parts about server is! High Turnover Rate put the soup bowl directly in front of House menu will help you establish an,! Work environment for your profession knlowledge in hotel or resort operations hotel Samarinda, madam... Learned a lot… i am writing to request permission to upload links to your inbox potential problem areas as.... Or certificate may over-qualify you for building my base in this browser for the next i! Water to the trainer should go well with the new guests her a successful server fingers to! And by far this is develop a detailed training program for the position of waiters printed list of food and beverage glassware on size... Way to develop certain qualities, which are required to excel on hard.