What are the features of the profession of a waiter? Qualification characteristics of waiters

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Federal State Educational Institution

secondary vocational education

"Ural State College"

in the discipline: "Service Organization"

topic: “Qualification characteristics of waiters”

Completed:

student of group PO-406 Zasypkina E.

Checked:

teacher Akimzhanova A.B.

Chelyabinsk 2012

Waiter 3rd category
Characteristics of the work. Serving consumers in organizations with simple and medium complexity table setting and a simple assortment of dishes using prepaid vouchers, checks, coupons and cash without issuing and presenting bills to consumers or without registering money on a cash register: dietary canteens at sanatoriums , boarding houses, dispensaries, tourist centers and rest homes, restaurants on excursion ships, dining cars and tourist excursion trains, restaurants selling complete food rations, etc. Accepting pre-orders for hot dishes and serving passengers directly in the cars. Carry-out trade in the halls of restaurants, cafes, bars with confectionery, souvenirs, flowers and other goods; in passenger carriages - soups and hot main courses, lactic acid products, culinary and confectionery products, souvenirs, travel kits, soft drinks, bakery products. Setting and pre-setting tables. Replace tablecloths and napkins as they become dirty. Cleaning tables. Collection of used dishes, cutlery, table linen; delivery of cash, checks, coupons, unsold products and goods.
Must know: the rules of table setting and service when selling on prepaid vouchers, checks, coupons; a brief culinary description, order and serving temperature of drinks, dishes and requirements for their presentation; prices for sold culinary products, confectionery and traded goods; types, purpose and requirements for the tableware, cutlery, linen used, the procedure for receiving and returning them; operating rules for the equipment and inventory used; procedure for settlements with consumers, delivery of cash, checks, coupons.

Waiter 4 ranks
Characteristics of the work. Serving consumers in organizations with complex table settings: restaurants, cafes, bars, taking orders from consumers, processing and presenting invoices to them. Servicing celebrations in public catering establishments, organizations, at home, celebrations upon request (weddings, anniversaries, friendly meetings, family dinners, recreation evenings, themed evenings, balls, tastings of national cuisines, etc.). Assisting consumers in choosing food and drinks and serving them on tables or in their rooms. Payments to consumers according to the invoice.
Must know: types of customer service and table setting in restaurants, cafes and bars with the inclusion of signature dishes, drinks and confectionery; types and rules for setting tables and servicing various celebrations, events ordered by organizations, individuals or groups; assortment, yield standards, culinary characteristics, rules, methods of serving and prices for sold dishes, products and drinks; the procedure for issuing invoices and making payments to consumers; rules for operating cash registers.

THE WAITER MUST BE ABLE TO:

Table setting in accordance with established standards;

Control over the condition and completeness of cutlery, dishes, tablecloths and napkins on the tables assigned to the waiter;

Studying the menu, knowing the main and seasonal dishes and drinks offered to guests;

Be able to create menus for banquets, official and informal receptions;

Consulting restaurant guests about the characteristics of dishes and drinks, providing assistance in placing orders;

Receiving orders from restaurant customers;

Serving food and drinks in accordance with established service rules;

Taking measures within its competence to resolve problems encountered by the client;

Creating an atmosphere of hospitality in the establishment (attitude towards guests, behavior, appearance);

Supervising an assistant waiter;

Providing an invoice to the client;

Receiving payment on bills.

THE WAITER SHOULD KNOW:

Know and be able to put into practice the rules and techniques of customer service, the basic rules of etiquette, the rules of table setting;

Know the types and purposes of tableware, cutlery, table linen used in serving consumers;

Know the rules and order of serving dishes and drinks, requirements for their temperature and presentation, compliance of the range of wine and vodka products with the nature of the dishes served;

Know the rules of international etiquette, techniques and specifics of serving foreign consumers (for those working in a luxury and top category restaurant);

Know the peculiarities of preparing, decorating and serving national, signature and custom-made dishes, dishes of foreign cuisines (for those working in restaurants and bars of the luxury and highest categories);

Know the specifics of servicing receptions, banquets, celebrations and other special events, as well as individual consumer groups;

Know the characteristics of dishes and drinks, be able to offer them to the consumer and provide brief information about them during the service process;

Know within the conversational minimum foreign language and professional terminology;

Know the rules for operating cash registers, the procedure for issuing invoices and settling them with consumers;

Know the forms of settlements with consumers, including with foreign currency and credit cards;

Know the basics of psychology and observe the principles of professional ethics when servicing;

In order to ensure the safety of consumers during service, the waiter must be careful and attentive when setting the table, transporting trays with dishes around the room, and carrying dinnerware and dishes. Monitor the condition of the floor in the hall and around the distribution area.

Short description

Characteristics of the work. Serving consumers in organizations with simple and medium complexity table setting and a simple assortment of dishes using prepaid vouchers, checks, coupons and cash without issuing and presenting bills to consumers or without registering money on a cash register: dietary canteens at sanatoriums , boarding houses, dispensaries, tourist centers and rest homes, restaurants on excursion ships, dining cars and tourist excursion trains, restaurants selling complete food rations, etc. Accepting pre-orders for hot dishes and serving passengers directly in the cars.

Waiter(from Latin officium - position, favor) - profession in the field Catering. Public catering establishments are an important part of the infrastructure of any city or large settlement. Restaurants, snack bars, and cafes continue to operate even in times of crisis, and employers do not stop recruiting staff. The profession is suitable for those who have no interest in school subjects (see choosing a profession based on interest in school subjects).

In Russia, the profession of a waiter appeared in the 19th century, along with the opening of European-style restaurants. In taverns, the work of waiters was performed by the so-called “floor workers”. Coming from peasant families, they studied this craft for four years, starting with washing dishes and cleaning rooms. Tips were usually handed over to a common cash register, and at the end of the day they were divided among all workers.

In addition to standard service to visitors, serving dishes and cleaning tables, if necessary, the waiter changes napkins and tablecloths, monitors the cleanliness of the room, and can take part in decorating the room for festive events.

The waiter must be able to correctly answer guests’ questions and, if necessary, recommend some dishes and drinks. He forms the final order amount, calculates customers and bears financial liability for broken dishes or an escaped visitor whom he served.

The main task of every professional is to ensure that the client leaves the establishment with good mood and was pleased with the service.

Required professional skills and knowledge

• knowledge of serving rules;
• knowledge of recipe features of main dishes;
• you need to know the specifics of preparing and serving dishes (in your establishment);
• mastery of the subtleties of etiquette;
• knowledge of pricing;
• knowledge of food and drink combinations;
• knowledge in English(for luxury service).

Personal qualities

• patience;
• attentiveness;
• good memory;
• communication skills;
• friendliness, friendliness;
• stress resistance;
• physical endurance;
• accuracy;
• quickness;
• presentable appearance;
• wit, presence of a sense of humor;
• clear diction.

Pros and cons of the profession

Pros:

• fairly large tips (with proper service and good location work);
• most employers do not require special education;
• opportunity to combine work and study.

Minuses:

• conflict situations with clients;
• the need to work night shifts or on a rotating schedule;
• you have to spend a long time “on your feet”;
• situations when visitors try to escape without paying.

Place of work

• restaurants;
• coffee shops;
• bars;
• cafe;
• events requiring guest services.

Salary and career

The success of a waiter’s career depends on his determination and place of work. Executive and proactive employees can count on fairly rapid promotion career ladder. Over time, a waiter can become a head waiter, a floor manager, or a manager. IN network companies In five years you can become a director from a waiter. Of course, if available necessary qualities and experience.

Many catering establishments cannot do without such a specialist as a waiter - we will tell you in our article who he is, what his responsibilities are and what he should be able to do.

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Features of the profession

Today, one of the most popular professions is a waiter. Open vacancies show that specialists are needed not only in restaurants, but also in bars and cafes.

• Specialists differ by income level. For example, there are just beginners who receive small amounts when they start working in cafes and eateries. However, by improving their level and qualifications, they can eventually try to get a job in a fashionable restaurant, where the income reaches $1400-1500 per month. However, between a novice waiter and an elite professional lies a long path of continuous improvement.

What are the responsibilities of a waiter?

First of all, the specialist must know:

• basic rules of etiquette;
• be able to competently serve an adult and a child, a man and a woman so that they get pleasure from it;
• competently organize the table setting, arranging all the cutlery in the right sequence and, most importantly, quickly;
• must be able to take an order and bring exactly what was ordered;
• must be friendly and contribute to creating a cozy atmosphere in the establishment;
• menu and be able to offer the right dishes and drinks in the right sequence;
• must understand and know all the features of serving signature or national dishes;
• the wine list used in this restaurant;
• figure out what wine to offer with different types of products;
• the waiter must be neatly dressed;
• to be efficient;
• treat your client with respect.

Only a highly qualified waiter will not only serve visitors correctly, but also help create a favorable atmosphere and be the face of the restaurant. Often it depends on the person in this specialty whether a visitor will come to this restaurant again or not.

It often happens that in restaurant business, there is a high staff turnover. It is for this reason that many consider working as a waiter as a good part-time job, but nothing more.

The thing is that on average a restaurant employee must walk at least 10-25 km a day, while delivering about 10 kg of food at a time, then physical fitness and excellent health are not in last place.

The most hardworking and ambitious strive to become administrators, since here you can make a career by becoming a restaurant manager.

What preparation should there be?

If you decide to become a professional waiter, you will need to undergo mandatory practice. Here, more experienced specialists teach how to properly serve clients, passing on the most basic of their practical work experience.

Each newcomer is assigned an experienced waiter, whose task is to help them get used to it quickly and in a timely manner. probationary period explain the main subtleties and nuances of the profession.

Speaking about the characteristics of a waiter, it is tedious to consider the main pros and cons.

So the advantages include:

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• you have to work in comfortable conditions;
• you can receive tips, the size of which depends entirely on the cost of the order, the level of service, as well as the status of the establishment itself;
• a large number of available vacancies, which allows you to choose the most preferable conditions;
• There may be a convenient work schedule.

Among the disadvantages it is worth highlighting:

• waiters very often face stressful situations;
• must withstand high physical and emotional stress;
• very often it is the waiter who takes the hit for a mistake.

Now you know what profession a waiter is, who he is, what duties he should perform, what he should be able to do.

You might be interested in the article: .

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Waiter at the beginning qualification level must:

1. Preparing the hall for service:

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

· Use different ways to arrange tables

· Prepare workplace

· Use detergents and disinfectants

· Clean various types of 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 supplying 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 bakery products

· Serve pastries and desserts

· Master the technology of making tea and coffee

· Serve tea and coffee

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

· 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 pleasant impression 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

·Speak clearly and concisely

· Develop good memory and observation

· 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:

· Initial professional education

Secondary (complete) general education

· Basic general education

· Professional education

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

The job responsibilities of a waiter at the first qualification level include:

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:

Target: familiarize yourself with the job descriptions of POP personnel. Acquire compilation skills 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 responsibilities.

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 determined by the labor legislation of the Russian Federation. Behind gross violation labor responsibilities Dismissal may be applied as disciplinary action.

For violation of fire safety, 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 infliction of damage to the enterprise or participants in the production process in connection with the performance (non-performance) of their official duties, they bear financial responsibility 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)

	Greeting guests, offering menus, assisting in choosing dishes and drinks; taking orders, serving various dishes and drinks, serving festive evenings, receptions, banquets, foreign guests; security high level sales and service quality; maximum satisfaction of guests' requests
	At least six months at entry level qualification
Specific health requirements
Job titles	Senior waiter Waiter
Required level of vocational education and training	Secondary vocational education Primary vocational education Secondary (complete) general education Vocational training

Activities

1	Serving ordered wines and spirits
2	Serving ordered beer, water and juices
3	Serving ordered dishes
4	Ending guest service
5	Preparing an invoice and accepting payment
6	Control of table cleaning
7	Festive party catering
8	Catering for informal banquets
9	Catering for receptions and official banquets
10	Top notch guest service
11	Serving foreign guests
12	Providing on-the-job training
13	Self-development
Job responsibilities	Basic skills required to perform job duties	Basic knowledge required to perform job duties
1. Control and preparation of the hall for service	Follow the rules and sequence of preparing the room for service. Control the placement of tables different ways depending on the type of service. Use artificial lighting: table lamps and candles. Master flower arranging techniques. Prepare the workplace. Monitor the use of detergents and disinfectants. Monitor compliance with cleaning rules various types furniture. Monitor compliance sanitary requirements to retail and utility premises. Maintain personal hygiene. Comply with fire safety and labor protection requirements. Comply with established standards of dress and neat appearance	Structure and layout of the enterprise. Interior and light in the interior of the hall. Color in the interior of the hall. Ventilation and temperature conditions in the hall. Equipment and furniture of the hall. Types and methods of maintenance. Special forms of catering. Ways to arrange tables. Rules for preparing the hall for service. Features of preparing the hall for serving festive evenings, banquets, buffets, etc. Techniques for arranging flowers, candles, etc. Workplace preparation rules. Range and characteristics of basic detergents and disinfectants. Rules for cleaning various types of furniture. List of services offered at the enterprise. Sanitary rules and regulations. Fire safety rules. Labor safety instructions. Internal dress standards (uniforms)
2. Control and table setting	Master serving techniques. Supervise the setting of tables with tablecloths. Monitor compliance with table setting depending on the type of service. Control the folding of linen napkins. Monitor compliance with serving deadlines. Perform executive serving during the service process. Follow the rules for special serving	Special forms of catering. Types and methods of maintenance. Menu, wine and drink list. Assortment and purpose of restaurant linen. Assortment and purpose of restaurant tableware. Assortment and purpose of cutlery. Techniques for folding linen napkins. Serving rules (preliminary, executive, special). Serving technique. Features of serving festive evenings, banquets, buffets, etc.
3. Greeting guests, offering a menu	Possess communication skills. Possess professional speech culture. Possess a basic vocabulary of one foreign language for the service sector. Know professional terminology. Use interpersonal communication techniques. Establish and maintain visual contact with the guest. Speak clearly and concisely. Introduce the guest to programs and discounts that are valid on certain days and times. Create comfortable conditions for the guest. Maintain a positive image of the restaurant	Fundamentals of the theory of interpersonal communication. Professional speech culture. Basic vocabulary of one foreign language for the service sector. Professional terminology. Menu, wine and drink list. Type of service. Programs and discounts valid on certain days and times. Rules for accepting orders for table reservations
4. Assistance in choosing dishes and drinks, taking orders	Establish contact with the guest. Possess the necessary information about wines and other drinks. Have a brief description of the dishes. Advise the guest regarding the choice of food and drinks. Offer special and specialty foods and drinks. Follow the rules for accepting and clarifying orders. Possess communication skills. Possess professional speech culture. Possess a basic vocabulary of one foreign language for the service sector. Follow the rules of etiquette. Use interpersonal communication techniques. Satisfy guests' needs as fully as possible. Ensure a high level of sales	Types and methods of maintenance. Psychology of sales. Menu, wine and drink list. The order of recording dishes and drinks in the menu and wine and drink list. Order acceptance rules. Classification of alcoholic beverages. Brief characteristics alcoholic drinks. Assortment of aperitifs and digestifs. Culinary characteristics of dishes. Classic combination of food and drinks. Rules and features of serving food and drinks. Basic vocabulary of one foreign language for the service sector. Professional speech culture. Professional terminology. Fundamentals of the theory of interpersonal communication. Etiquette. Age limits for alcohol consumption
5. Serving ordered wines and spirits	Know the methods of serving guests in the hall, office, at home, outdoors. Use professional techniques when servicing. Serve aperitifs and digestifs. Serve wine. Serve alcohol	Style, types and methods of service. Assortment and purpose of wine glassware. Rules and features of serving aperitifs and digestifs. Rules and features of serving wines. Rules and features of serving alcohol
	beverages. Serve mixed drinks. Maintain temperature conditions for serving wines and spirits. Use restaurant accessories. Follow the rules of protocol and etiquette	drinks. Rules and features of serving mixed drinks (cocktails, punches, etc.). Temperature for serving wines and spirits. Restaurant accessories. Service Features individual categories guests (teenagers, families with children, disabled people, elderly people). Protocol and etiquette
6. Serving ordered beer, water and juices	Know the methods of serving guests in the hall, office, at home, outdoors. Use professional techniques when servicing. Serve beer. Serve mineral and fruit waters. Serve soft drinks and juices. Maintain the temperature conditions for serving beer, water and juices. Use restaurant accessories. Use technical devices for pouring beer. Follow the rules of protocol and etiquette	Style, types and methods of service. Assortment and purpose of glassware for beer and water. Rules and features of serving beer. Rules and features of serving mineral and fruit waters. Rules and features of serving soft drinks and juices. Technical devices for dispensing beer from a barrel. Restaurant accessories. Peculiarities of servicing certain categories of guests (teenagers, families with children, disabled elderly people). Psyutokol and etiquette.
	Know the rules and features of offering digestifs. Serve digestifs. Know the rules and features of offering cheese. Serve the cheese plate. Follow the rules for cutting cheese. Serve cigars. Serve tea, coffee, chocolate. Follow the rules of protocol and etiquette. Maintain a positive image of the restaurant. Satisfy guests' needs as fully as possible
8. Completing guest service	Know the rules and features of offering digestifs. Serve digestifs. Know the rules and features of offering cheese. Serve the cheese plate. Follow the rules for cutting cheese. Serve cigars. Serve tea, coffee, chocolate. Follow the rules of protocol and etiquette. Maintain a positive image of the restaurant. Satisfy guests' needs as fully as possible	Style, types and methods of service. Rules and features of serving tea, coffee, chocolate. Rules and features of offering digestifs. The main distinguishing features of different digestive drinks. The assortment of the “cheese cart” and the taste differences between cheeses. Features of serving cheese. Cigar serving rules. Rules for combining chocolate, cigars, coffee and alcoholic beverages. Peculiarities of servicing certain categories of guests (teenagers, families with children, disabled people, elderly people). Protocol and etiquette
9. Preparation of invoice and acceptance of payment	Fill out invoices correctly. Follow the rules for working with credit and discount cards. Follow the rules of conduct in case of guest refusal to pay. Compile and submit a register. Possess professional speech culture. Possess a basic vocabulary of one foreign language for the service sector	Rules for preparing an invoice. Programs and discounts valid on certain days and times. Methods of accepting payment (cash, credit and discount cards). Kinds cash registers. Cash transactions. Rules of conduct in case of guest refusal to pay.
Rules for compiling and submitting the register. The procedure for saying goodbye to a guest. Professional speech culture. Basic vocabulary of one foreign language for the service sector.	10. Control of table cleaning	Monitor compliance with the rules for cleaning tables and replacing used plates, cutlery and tablecloths. Monitor compliance with deadlines, methods and sequence of table cleaning. Control the technique of transferring used dishes and cutlery (without a tray, on a tray). Monitor the use of special carts
Assortment of table linen, dishes and cutlery. Rules for cleaning and replacing used plates, cutlery and tablecloths. Table cleaning techniques. Types of trays and rules for carrying used dishes and cutlery on a tray. Types and functionality of trolleys	11. Catering for holiday parties	Know the methods of serving guests in the hall, office, at home, outdoors. Apply professional techniques when serving holiday parties. Serve wines and spirits. Serve dishes and products. Create a festive atmosphere for guests
Features of servicing holiday evenings (New Year, March 8, etc.). Holiday menu. Additional services and festive evening program. Peculiarities of serving wines and spirits when serving festive evenings. Features of serving dishes and products when serving festive evenings	12. Serving informal banquets	Types of informal banquets and buffets. Features of serving buffets. Features of servicing banquets in the office, at home, outdoors. Peculiarities of servicing individual guests: newlyweds, anniversaries and other guests. Banquet menu. Additional services and banquet program. Features of serving food and drinks when serving banquets and buffets. Etiquette
15. Serving foreign guests	Use professional service techniques. Know the specifics of serving foreign guests (group, individual). Be familiar with the nutritional habits of foreign guests. Serve food and drinks. Possess a basic vocabulary of one foreign language for the service sector. Follow the rules of protocol and etiquette	Peculiarities of servicing foreign guests (group, individual). Peculiarities of nutrition for foreign guests of individual countries. Menu, wine and drink list. Rules and features of serving food and drinks. Basic vocabulary of one foreign language for the service sector. Protocol and etiquette
16. On-the-job training	Master on-the-job training methods. Provide on-the-job training. Transfer knowledge and work experience. Use professional terminology. Provide training for newly hired employees. Help you adapt to work again accepted employees. Possess learner-centered communication techniques	Personnel training methodology. Methods and means of personnel training. Training methods for newly hired employees. Personnel training program. Rules of interpersonal communication. Professional terminology
17. Self-development	Rationally organize the current working day. Perform maintenance work accurately and efficiently. Continuously improve competence. Be responsible and restrained. Speak clearly and concisely. Train memory and observation skills. Attend professional training. Own telephone etiquette	Labor Code RF. Principles of organizing the work of a waiter. Psychology of sales. The theory of interpersonal communication. Modern views services and forms of service in the restaurant industry. Professional literature. Russian language and culture of speech. Conversational foreign language (one) for the service sector. Fundamentals of psychology and conflictology. Telephone etiquette

Bartender (first qualification level)

Direction of activity of employees by profession	Meeting with guests; receiving and fulfilling orders; service of alcoholic and other drinks, cigars; preparing and serving mixed drinks; settlement with the guest; ensuring a high level of sales and quality of service; livening up the atmosphere in the bar; keeping records and reporting in the bar
Requirements for practical work experience	At least six months at entry level qualification
Requirements for the need for certification	Subject to voluntary certification
Specific health requirements	Availability of a personal medical record
Job titles	Senior bartender Bartender
Required level of vocational education and training	Secondary vocational education Primary vocational education Secondary (complete) education Vocational training

List of job responsibilities

1	Control and preparation of the bar for service
2	Reception and storage of bar products
3	Control of preparation of dishes, alcoholic and other drinks, bar accessories
4	Welcoming guests and taking orders
5	Serving alcoholic and other drinks
6	Cigar service
7	Preparation and serving of mixed drinks
8	Payment and farewell to the guest
9	Livening up the atmosphere in the bar
10	Dealing with complaints and wishes of guests
11	Drawing up a bar map for a specific type of service
12	Providing on-the-job training
13	Bar cleaning control
14	Keeping records and reporting
15	Self-development