10) Before each

Many Professionals criticize our level of vocational education. I am not an exception hairy mcleary somewhere I pointed out that teachers today are unable to inspire the student to the profession of waiter, cook, or bartender. Just do not practice them in good premise, which to date walked with quality culinary trends. Over time, as occasionally meet with professors realize in what is a difficult situation. Weak support from parents, lack of pupils, often lacking respect substantiated good upbringing. But I do not discuss this, the situation is not ideal either, on the one hand ...
Sometimes you find yourself at lunch in a restaurant where serve apprentices. We Nitra this is not unusual and is not even anything wrong, avoided costs in part offset low price paid by the guest to Lunch menu. I noticed that in their work they are doing a lot of basic errors apprentices. And to those who may not teach star in his field. These are the basic procedures and rules that are clearly defined hairy mcleary in the textbooks! hairy mcleary And it should be no difference whether I'm talking professor, who for twenty years has not worked a normal shift, or a recognized and respected hairy mcleary expert. The basics are the same everywhere. Teach them all those who are now at the top gastronomical. hairy mcleary Whether bartenders, sommeliers, and chefs. As I observe young, and in part already give teachers the truth that the vast majority of children are not interested in working hairy mcleary in any form. On the other hand, have gaps and training themselves masters who probably can not lead young people to make their work interesting ... vicious circle. So I decided that writing hairy mcleary your observations and post here on the blog, so if you fancy, read some advice for young waiters and their masters. I recall that the first part of scraps based on the real situation of direct experience ...
2) Greeting the basis of establishing communications. Try to tomorrow greet each guest as soon as it enters through the door. Doors are one of the most important parts of the restaurant, or bar. From tomorrow there Watch 3 times more often than you looked yesterday. Gradually, you will learn the guest not only see but also feel, that came in the door.
4) Communicating with guests being at the table / when talking about Hostel seated at the bar /. At guests do not scream from behind the bar, but go to him and ask him smile, as he can help. Did you notice the word HELP? Suggesting that he not going to bring anything, clog, take away - do not you serve him, but help him in what they need at the moment.
5) Respect the guest! When it comes, so nevykrikuj behind the bar that already have closed, hairy mcleary they're going to share! Check with your supervisor or the guest still can not come to meet. If not, let him do it, let it equips itself.
11) When guests arrive and you greet him already, so do not stand behind the counter and wait from when you call to any servant. Be proactive and go to the guest as soon as possible. Guest understands waiting hairy mcleary when you have a full pub and using other guests, but when you're standing behind the counter as a calf, and is irritated that unnecessarily waiting for no apparent reason.
12) Communicate with colleagues when you have to dash off to the bathroom. Inform him what was going on Rybnitsa that table waiting for you and what is ordered. Most embarrassing question is, if the soup guest asked what has not yet ordered. If you want to be professional, so that you know better than your host!
13) Your professors since you want to have in their heads recipe meals and drinks, which makes a presentation to your festive table. Why we simply do not know the practice in the business? Why you do not know what is with what is given if no menu. 2 Serve your salad? hairy mcleary
16) Watch your guests! Respond if something spilled, get a rag. If they dropped a knife on the ground, get clean without you so request. Visitors are surprised when they want to report a service hairy mcleary and you'll have to stand there with a clean knife as a magician ... How easy it is to impress the guests.
10) Before each "prime team of" apprentices sit down with you, explain to them the food served, and then be sure to ask how they are and whether they are cool
12) Do the same every "prime time". Ask them how they work, if they have a problem, explain to them why they should do so, as you want. If you want to have done to your liking, first of all need to know why they should do so.
I do not know if the word is correct apprentices :-/ Many people today's students union called catering apprentices, trainees hairy mcleary word yet ceased to trade school (called Vocational training) and today is popularly apprentice name the pupil who attends the training branch (or three - chef, pastry chef or landlord). However, if the student attends 4ročný degree course graduation - as chef, waiter / waitress or 5ročný Department Hotel Academy (as in my case) comes to me sometimes as an insult when someone would call an apprentice, since I'm working at school - in the field of study was completed 5ročnom vocational certificate and graduation
Samuel, as you serve guests when you care about