Thank for sharing, I been in this industry 25 years, executed more than 5k weddings, gala events and high profile events. Also been a restaurant manager for several restaurants. We all make mistakes. One way or another. Speacially if you work for a restaurant that gives you several tables and are focus on making money instead of service. I enjoyed your video. Great job. People don't understand that you miss out in life because of this job. Holidays, family events and you stay up late every night. So please support your brothers and sisters In this industry and keep the trash talk out. I would like to see how you use your POS. As there are 1000 ways to do it.
The friendly service is excellent ... the service is wrong from the right, the right service from the north is the food drop and the lift from the right ... lifting the dishes and accumulating them wrong ... pouring the wine and taking the flask behind the customer wrong and not using the napkin service under the bottle .. do not use the basket Dedicated to the wine bottle & flattened in front of the customer or her Ace Packet Good luck all bro & sister
Table setup and sequence of service Place silent cloth smooth side up Set the first half of the linen; pull the last half softly Check the creases, make sure that the tablecloth is centered Place smaller tablecloth to the middle Make sure vertical and horizontal creases overlap each other Open the last half gently Make sure that creases overlap each other Place the napkins at equal distance Set the cutlery Place the bread plates Place the glasses Place the decoration and the menages Put the linen on the gueridon You should prepare for the gueridon: 2x bottles of water, 1x butter place, 1x transport plate with a napkin, 4x menus, 1x wine menu, 1x order pad, 1x clean black tray, 1x empty transport plate, 1x full transport plate, 1x service towel, 1x polishing cloth Sequence of Service Greet the guests Guide the guests to their seats Explain the menu of the day Give the menus Serve water, bread and butter Take the order from the guests Give the order to the kitchen Original copy goes to the hot kitchen The blue copy goes to the cold kitchen The yellow copy stays with the server Give the wine menu Take the order and remove the glasses if necessary Present the wine and serve it Let the host taste and serve Do not forget to pour more wine for the host Change of remove the cutlery if needed Serve the appetizers When guests are finished, clear the appetizers plates Do not forget to refill the water, bread and butter If guest order different kind of wine, change the glasses Present the wine and serve it Serve the main course Clear the main course, bread and butter Clean the table with a crumble and set up the cutlery Remove the menages Serve the desserts Clear the desert plates Serve the hot beverages if needed When guests are leaving, follow them and thank for visiting Clean the table with tray in one roll When you finish, leave the table cloth on the table ( when the guest leaves, tale the linen away ) Clean the gueridon Polish glasses and cutleries and clean CIS4 area
Realistically, people don't let you do all this. They seat themselves, And they hand you their menus quicker than you can do anything. They don't even look at you to anticipate what you are trying to do, making things very awkwardat times. Furthermore pulling out chairs might work for a male server, but I can guarantee you as a young looking Female , many people especially middle aged men will look at me like I'm crazy if I try to do that.
Ave enjoyed this video am a learning n my greatest fear during service is that I shake a lot I don't know how to overcome that help please... Studying at MTTI
first serve is wrong. first u have to take beverage order n then only food. next wine should open in front of guest. n wine pouring style is absolutely wrong . when pouring wine u have to show the wine name tag of the bottle,,,,,,,,,,,,
This was perfect as a vanity desk for me. th-cam.com/users/postUgkxMAlHv7-BBWMrPRm5-uEoD6rtdT7SG2Qr Especially the glossy finish. Easy to cleanI was looking for something that wasn't the traditional white and with more of a modern feel. This fit the bill beautifully. I put it together with no problems, by myself in under an hour.Make sure you double check where you place the drawer tracks before screwing down. I had one track that needed to be aligned with different holes than the rest.
Good. this is guy have good skil. but not great. his forget something, he didn't unfolding guest napkin and not open wine in front of the guest. crumbing down should be unclock wise.
1. Unfolding the guests napkin is an asian thing. it's not common in the "old" european way of service; it is not nice (as a waiter) to touch the napkin of the guests with his/ her hands since the guests uses the napkin to clean his/ her mouth. 2. Wine was presented in front of guests and opened at the gueridon, then brought to the host of the table for trying. (no issue here) 3. normally you start with the oldest female guest (or honour guest), then you continue to crumble CLOCK wise. Please inform yourself before commenting. Thank you!
roelzi the wine should be open in front of the guess indicating new bottle of wine is open. If you open in the back you could be using the leftover wine from yesterday party
Devina Anindita Devina! I will explain it to you once again. Since you have a gueridon (a side table) the wine bottle gets presented to the guests, brought to the gueridon again (where it will be opened). after that you go back to the guests, present the wine, the cork and you give the host a try. The guests always have the chance to observe the waiter what he is doing with the bottle. It is traditionally correct to open the bottle at the gueridon, after presenting the bottle to the guest. That was always the case and will always be the case in high-class restaurants. By the way - it was always done like this in the Michelin star restaurants where I used to work. Thank you!
Devina Anindita besides that you don't open a bottle "free-handed" or on the table of the guests. 1. not free-handed because it looks shit and it is not very secure when you know what I mean. 2. Not on the guests table itself, because you could leave bottle marks (from the bottom) or you even could spill the wine. I don't know what they thought you at your university......
Thank for sharing, I been in this industry 25 years, executed more than 5k weddings, gala events and high profile events. Also been a restaurant manager for several restaurants. We all make mistakes. One way or another. Speacially if you work for a restaurant that gives you several tables and are focus on making money instead of service. I enjoyed your video. Great job. People don't understand that you miss out in life because of this job. Holidays, family events and you stay up late every night. So please support your brothers and sisters In this industry and keep the trash talk out. I would like to see how you use your POS. As there are 1000 ways to do it.
Thanks for sharing your experience 👍👍
I really appreciate sharing your experience with us as I'm thinking to keep working in this industry instead of searching for other options
The music is killing it, great choice!
I am a yacht stewardess and I have loved this video, congratulations
Thank you for sharing it's a professional way to teach the waiters, congratulations.
Best knowledgeable video I have ever watch thanks god bless you
The friendly service is excellent ... the service is wrong from the right, the right service from the north is the food drop and the lift from the right ... lifting the dishes and accumulating them wrong ... pouring the wine and taking the flask behind the customer wrong and not using the napkin service under the bottle .. do not use the basket Dedicated to the wine bottle & flattened in front of the customer or her Ace
Packet
Good luck all bro & sister
Thank you very for upload and sequence of service are more important to curry on daily duty of a waiter/ess. Thank you again
j'ai vraiment aimé le service de cet jeune homme. je suis souhaite beaucoup de bonne dans ce domaine ainsi qu'a moi-même, car je suis dans ce domaine.
How I learned it was serving from the left and then clean up from the right so is this how it's being done?
Good video! I'm liked and share 504 times :D
Good video! I'm liked and share 91 times :D
Great service. Every establishment are different.
Superb service 👍
Great service out there
Awesome 💯
A very good reference for us who want to be a waiter/ess, thx for the upload
Eth0pia eprier hail selase hot spekin
Ethiopia eperir hailselase hot speaking
Table setup and sequence of service
Place silent cloth smooth side up
Set the first half of the linen; pull the last half softly
Check the creases, make sure that the tablecloth is centered
Place smaller tablecloth to the middle
Make sure vertical and horizontal creases overlap each other
Open the last half gently
Make sure that creases overlap each other
Place the napkins at equal distance
Set the cutlery
Place the bread plates
Place the glasses
Place the decoration and the menages
Put the linen on the gueridon
You should prepare for the gueridon: 2x bottles of water, 1x butter place, 1x transport plate with a napkin, 4x menus, 1x wine menu, 1x order pad, 1x clean black tray, 1x empty transport plate, 1x full transport plate, 1x service towel, 1x polishing cloth
Sequence of Service
Greet the guests
Guide the guests to their seats
Explain the menu of the day
Give the menus
Serve water, bread and butter
Take the order from the guests
Give the order to the kitchen
Original copy goes to the hot kitchen
The blue copy goes to the cold kitchen
The yellow copy stays with the server
Give the wine menu
Take the order and remove the glasses if necessary
Present the wine and serve it
Let the host taste and serve
Do not forget to pour more wine for the host
Change of remove the cutlery if needed
Serve the appetizers
When guests are finished, clear the appetizers plates
Do not forget to refill the water, bread and butter
If guest order different kind of wine, change the glasses
Present the wine and serve it
Serve the main course
Clear the main course, bread and butter
Clean the table with a crumble and set up the cutlery
Remove the menages
Serve the desserts
Clear the desert plates
Serve the hot beverages if needed
When guests are leaving, follow them and thank for visiting
Clean the table with tray in one roll
When you finish, leave the table cloth on the table ( when the guest leaves, tale the linen away )
Clean the gueridon
Polish glasses and cutleries and clean CIS4 area
Realistically, people don't let you do all this. They seat themselves, And they hand you their menus quicker than you can do anything. They don't even look at you to anticipate what you are trying to do, making things very awkwardat times. Furthermore pulling out chairs might work for a male server, but I can guarantee you as a young looking Female , many people especially middle aged men will look at me like I'm crazy if I try to do that.
genug um ein wenig zu lernen,super:)
Nice sir sarvice table and chairs clearing
Very efficient waiter !
Good video, thanks.
Very gud5star
i luv d way d tables are set. bt his there an office in town"port- har- court"?
Did he pour water in a right glassware?
that,s good service .and i am very interested
That's helpful as I'm training as waiter
Ave enjoyed this video am a learning n my greatest fear during service is that I shake a lot I don't know how to overcome that help please... Studying at MTTI
Lesson is very good to learn more
He was serving and clearing from the right. Serve left and clear right.
Only for French service
@@Alli-LeeSmith and how about the general serving, share me please.
Nice skills
Name of the track ?
you forget the important part the billing where
missing some step like as asking reservation and unfolding napkins
after main course where is ur finger bowl ??? u go to the desert direct
What type of service is this ? Is this a french service which uses gueridon?
OPEN THE WINE IN FRONT OF THE HOST, SET UP NAPKINS ON GUEST LAP, OFFER COFFEE, TEA, ETC...... WITH DESSERT.
Fantastic
Good service ,food must of been terrible though nobody touched it.
Excellent
don't forget to settle the bill😊
minchen09 Park next time I don't want to pay and run away from restaurant
good sequence of service
thank you for your sharing
For which country are these tips?
Good video thanks
Good services
oh thats good!!
Super
first serve is wrong. first u have to take beverage order n then only food. next wine should open in front of guest. n wine pouring style is absolutely wrong . when pouring wine u have to show the wine name tag of the bottle,,,,,,,,,,,,
Thanks ❤
Exelent
Nice sarvis
thank you
i like
interesting to share to the collage
family hotal
you can also check in hotel room
+I NYOMAN SWASTIKA sawstiastu bli man, nu megae di carnival?
nice one
nice one
tQ
kishishishi :D
Wtf ???
Something wrong?
Fariz Imadi why i see u in everywhere lol
Aph 1 Like
Up🗿🗿
Song👍👌😂🎉🎊
vvvv good
v.good
nice
good nice
❤❤❤❤❤❤❤❤
unfolding napkin ?
why you open wine bottle behind the guest.and
i lk
And did thay are will witing you to open the chairs one bay one to sitting them
How about the bill?
This was perfect as a vanity desk for me. th-cam.com/users/postUgkxMAlHv7-BBWMrPRm5-uEoD6rtdT7SG2Qr Especially the glossy finish. Easy to cleanI was looking for something that wasn't the traditional white and with more of a modern feel. This fit the bill beautifully. I put it together with no problems, by myself in under an hour.Make sure you double check where you place the drawer tracks before screwing down. I had one track that needed to be aligned with different holes than the rest.
that's good service,
Good
afternoon if posible show me how you can set buffet station in restaurant. thank you.
Guys your have served and removed the plates from same side.
Isn't it suposed to use right side and left side ???
Very much
U also forget to unfold the napkin
Service always as for confertable
WhT about bill
And payments
Must reply
bun filmuletul , iar calitatea servisului este de 80%, tinund cont ca sunt elevi de liceu este destul de ok. bravo
oke Pak martin
TO REMOVE THE CRUMBS FOR THE TABLE I RECOMEND YOU TO USE A NAPKIN. PLEASE DO NOT USE YOUR HAND.
Use a decrumbing scrapper.
I agree. It’s disgusting if I was the customer.
He apparently used a bread crumber (the black stick-like thing). Look carefully at his hand at 7.24.
Panu Pattanapoonpol true. But you wipe it with a cloth and you used a empty plate to clear the food scraps from the table.
Is it just me or does the background music sorta slap?
i am very intersted
can any tell right method of giving menu and from which side ,left or right totally confused,,, please please
Vai follow hospitality management channel
The video was too fast and closeups are needed. Thanks
The video too shallow
Song?
Copyright
Good stuff but too fast. Thanks
Pense em garçom rapido
i"am interested
i am interested
Who will drink the left over wine ☺
il faut etre une grande balace pour exercer ce metier,,,avec le stresse et la fatigue,,,,metier mesireux
How much food u people wasting only for demo? why no one is eating??
Is he chewing gum?
Good. this is guy have good skil. but not great. his forget something, he didn't unfolding guest napkin and not open wine in front of the guest. crumbing down should be unclock wise.
1. Unfolding the guests napkin is an asian thing. it's not common in the "old" european way of service; it is not nice (as a waiter) to touch the napkin of the guests with his/ her hands since the guests uses the napkin to clean his/ her mouth.
2. Wine was presented in front of guests and opened at the gueridon, then brought to the host of the table for trying. (no issue here)
3. normally you start with the oldest female guest (or honour guest), then you continue to crumble CLOCK wise.
Please inform yourself before commenting.
Thank you!
roelzi the wine should be open in front of the guess indicating new bottle of wine is open. If you open in the back you could be using the leftover wine from yesterday party
Devina Anindita
Devina! I will explain it to you once again. Since you have a gueridon (a side table) the wine bottle gets presented to the guests, brought to the gueridon again (where it will be opened). after that you go back to the guests, present the wine, the cork and you give the host a try.
The guests always have the chance to observe the waiter what he is doing with the bottle.
It is traditionally correct to open the bottle at the gueridon, after presenting the bottle to the guest.
That was always the case and will always be the case in high-class restaurants. By the way - it was always done like this in the Michelin star restaurants where I used to work.
Thank you!
Devina Anindita
besides that you don't open a bottle "free-handed" or on the table of the guests.
1. not free-handed because it looks shit and it is not very secure when you know what I mean.
2. Not on the guests table itself, because you could leave bottle marks (from the bottom) or you even could spill the wine.
I don't know what they thought you at your university......
*taught
🤣🤣🤣🤣
Iron the bloody table cloths
Table settings
One rong thing he do he didn't open a napkin for them
bhai mere jaisa kam he kya
Hinf
waiter not unfold the napkin.not good