As a restaurant owner / operator, he asked one of his waitresses, "What's the difference between grilled chicken and fried chicken?" or "what about ragout sauce?" Is Kapna the right answer? If not, then we suggest that basic food knowledge and food preparation methods be started in waiter training programs. Otherwise, the restaurant's restaurant unnecessarily loses valuable revenue and service reputation.
Most cooks work extremely hard and work long hours in planning and implementing a range of foods. But if the waiters fail to follow the proper restaurant service, which means that they can explain everything in the menu in detail, they waste valuable time and effort in many cooks.
Restaurant customers always have to know whether this is a spring vegetable, a fruit that does not know them, or a certain way to cook a meal such as steamed, roasted, grilled, etc. If the waiter can not provide a quick and well-informed answer he asked, customer confidence was lost and thus sales – not to mention the restaurant service reputation. The waiter's actions and abilities reflect the restaurant as a whole.
For example, if a customer gives an excellent answer to the men's question, he immediately realizes that the waiter has the ability and experience. Then you have a better chance of delivering the right restaurant services. Logically, a customer who knew this fact would probably have more items (and more expensive items) from this menu. No one wants to risk spending a lot of money in a restaurant if it is likely to be a bad service.
There is a very simple solution to ensure that you always have the knowledgeable administrator when it comes to food knowledge and food preparation methods. For proper waiter training, restaurant owners / operators and managers must always have:
# 1) menu descriptions that are waiting for extras available for every new tenant. (Every ingredient in each food must be explained in detail.)  Food knowledge and food preparation methods are written and distributed to all waiters – extras available for new tenants. (The simple definitions of flaked, roasted, grilled, etc. should be included on this publication.) These 2 brochures should always be added to each waiter course.
It's also a good idea, too. During the day I worked in a restaurant that used this type of dictionary in the office. I've always been in my spare time, which has greatly increased my food knowledge and food preparation methods. That way, customers could be impressed when asking any questions about the menu. Therefore, offering is fairly easy to begin.
The concept outlined above has been handed over by many restaurant owners / operators in waiter training programs for 3 reasons. The first reason is because it requires more time and effort to print the menu description and basic food knowledge / preparation methods. The second reason is the false assumption that every waiter has a lot of experience and knows these menu items. The third reason is that only the tasting of the menu is held; we assume that every employee gets all the elements on the menu. Well, that's a big mistake, because not all staff are often involved in these meetings. And when staff turnover (almost every restaurant), the newly recruited staff did not attend the previous food tasting.
So, please, take my advice, after many years of restaurant advice. In waiter training programs you need to include menu descriptions and basic food knowledge / preparation methods. Ask your cook and the managers if you need them. This will reduce the number of headaches in the cook head, as there will not be so many Pest waiters in the middle of the busiest shift in the week. More importantly, it immediately improves restaurant restaurant service, which in turn increases the reputation and the baseline.
Source by sbobet