What does the bartender do in a western restaurant, and how is the waiter in a western restaurant?

Bar & Restaurant Waiter Job Responsibilities.

Specific responsibilities: 1. Responsible for cleaning and sanitation to meet the needs of guests for the dining environment.

2. Responsible for the preparation of meals, arranging restaurants and dining tables according to specifications and supplementing various items.

3. Treat guests politely and provide dining services for guests according to standard procedures.

4. Responsible for the cleaning and sanitation of the restaurant and the washing and maintenance of valuable tableware, and responsible for the collection, sorting and storage of tableware and glassware in the restaurant.

5. Be familiar with various service methods, pay close attention to the various needs of guests, and try to satisfy guests.

6. Check out according to the procedure and be responsible for the cleaning and finishing work after the end.

7. Abide by the rules and regulations of the hotel.

8. Complete other tasks assigned by superiors.

Qualifications: 1. Work conscientiously and responsibly, and serve actively, enthusiastically and politely. Have a strong sense of professionalism and responsibility.

2. Master the basic knowledge of restaurant service, and understand the knowledge of food, beverages, drinks and dishes.

3. Proficient in catering service operation skills, with B-level foreign language conversation ability.

4. Have a high degree of Chinese or equivalent.

5. Have more than two years of work experience in catering service.

6. Good health, energetic, dignified appearance and generous temperament.

The bartender of a regular western restaurant is to open a receipt according to the wine and cold drinks ordered by the waiter to the customer, and enter it into the computer. Grab drinks and cold drinks from the bar!

I personally think that Western food is similar to Chinese food, the difference may be that the dishes are simpler than Chinese food, and the work content is similar, I feel that Western restaurants are usually busier than Chinese food, especially on weekends and holidays, and the salary is not as high as that of Chinese restaurants.

When you are busy, you have doubts about life, you have to know which position, you have to do everything, make up for the clock when you are free, and work overtime rarely except for holidays. I didn't have enough hours of work in a month, I slept late and got up late, although the food was very poor, and I had to lose money if I broke the company's items, and it was the original price of red wine glasses, wine decanters, and fruit teapots were very expensive.

In fact, now the threshold for catering is low, there are not too many requirements, the general restaurant will do training a week before your post, and a week later will let you serve the guests, don't worry, someone will teach you.

First of all, it is necessary to understand Western food, which is served in the order of appetizers, bread, soup, and salad. , main course, dessert, drink. This is the standard of formal Western food. Guests may not all order, but the order should not be messed up.

Secondly, the tableware and utensils needed on the Western dining table: tablecloth, mouth cloth, display plate, bread plate, butter dish, butter knife, main kitchen knife, main dish fork, salad knife, salad fork, salad fork, soup spoon, dessert knife, dessert fork, dessert spoon, water glass, red wine glass, salt and pepper cup, ashtray, toothpick cup, and Taiwan card. This is also a standard Western food configuration, not necessarily so much, but you can learn about it.

There is also the placement of Western tableware: the middle of the plate, the left fork and the right knife, the tip of the fork is facing up, and the blade is facing the plate, from the inside to the outside. All kinds of cutlery are lined horizontally and vertically, and the distance is equal. The tableware is complete, the supporting facilities are distinct, neat and unified, beautiful and practical.

Finally, you need to know a little bit about coffee and wine, which you can find on the Internet. As long as you work hard, be diligent, responsible, have a good service attitude, and do a good job in the relationship between colleagues, you will soon be able to adapt to the new environment.

Western food servers include:

1.Counselor - responsible for greeting guests, answering ** and reservations, keeping menus, etc., is the façade of a restaurant.

2.Floor Attendant – responsible for ordering guests, table service, etc.

3.Buffet staff - responsible for the setting, sorting, cleaning of the buffet table, the replenishment of tableware, etc. (mainly boys).

4.Dish delivery staff - responsible for delivering the prepared dishes to the guests' tables, wiping the dishes, tidying up the pantry, and washing the linen every day.

5.The food delivery staff is responsible for the room delivery service, delivering the food or wine and fruit baskets ordered by the guests to the guests' rooms, and taking the tableware back to the dishwashing room after the guests finish eating, so as to assist in the daily operation of the restaurant. (usually male).

6.Lobby Bar Waiter - Lobby Bar Drinks Service.

7.Orderer - order for guests, assist in restaurant work, fold table towels, etc.

The western restaurant is more leisurely than the waiter in the hotel lobby bar, and the physical work is lighter.

The main job content of a hotel waiter:

1. Obey the work arrangement of the foreman of the lobby bar, and make preparations before the opening and the service of the business room and end the work after the business in accordance with the service procedures and quality requirements of the lobby bar.

2. Fill in the picking list every day to make up for the raw materials, wine, snacks and various utensils and utensils consumed.

3. Provide thoughtful service for guests, take the initiative to introduce and recommend various drinks, snacks, etc.

4. Keep the environment clean and tidy according to the requirements to ensure that the tableware and cloth are clean and intact.

5. Take care of property equipment and low-value consumables, do a good job of cleaning and maintenance, regularly count all kinds of wine, utensils, appliances and materials to ensure that the accounts are consistent.

6. In case of emergencies or drunken guests, they should report to the foreman or management personnel in time and do a good job of safety work.

7. Do a good job of empty and waste bottles and cans to reduce waste.

8. Keep the surrounding environment and warehouse clean and tidy, and pay attention to temperature and ventilation.

The main job content of a waiter in a western restaurant:

1) Obey the leader of the foreman and prepare before the meal;

2) Strictly implement work procedures, service procedures and health requirements, and strive to improve service quality;

3) According to the requirements of initiative, enthusiasm, patience, politeness and thoughtfulness, constantly improve the service attitude;

4) To be diligent in hand, foot, eye and mouth, and provide services to customers in a timely manner;

5) Be familiar with the menu and drinks, actively promote to the guests, and fill in the guests' menus and wine lists according to the specifications;

6) Do a good job of supplementing and replacing tableware, linen and miscellaneous items in the restaurant;

7) Actively participate in training and training, continuously improve service skills and skills, and improve service quality;

There is not much difference between the two positions! All belong to the Western food department, I personally recommend the lobby bar, I do a leisure resort hotel, I feel that the lobby bar will be relaxed.

There is not much difference between the two positions! All belong to the Western food department, I personally recommend the lobby bar, leisure resort hotel, I feel that the lobby bar will be relaxed.

Stop talking. Have you ever worked as a waiter in a western restaurant? Wipe Pu Fei every day, take a look at it every once in a while The dining car is full to push to the dishwashing room, if there are many people, you have to push 15 to 20 back and forth a day, and it is a buffet, there is no commission tip or anything, the waitress is responsible for the ** child, you go to the cart, wash it and push it back, at the end of each day, you are washing all the dining cars, the lobby bar is not dirty and not tired, so you don't understand at all, there is a commission for selling wine, it's disgusting that you don't know how to pretend to understand people like you!

It is recommended to go to the recruitment ** to see the job requirements!