Room waiter course

The waiter is the person in charge of serving customers in a restaurant. The duties of a waiter include: preparing the room and tables, arranging the rooms, welcoming customers, table service, mise en place, presentation of the bill, etc. The waiter's working hours are usually organized in shifts, which can last until late at night if the public establishment operates day and evening service. Often the waiter assists the chef in preparing the appetizer and takes care of the composition of the fruit. He can also be helped by the sommelier in serving water and wine. In certain structures, the waiters are divided according to a hierarchy, called the "room brigade", divided as follows: Maître d'hotel, Maître de salle, Maître de rang, Chef de rang, Commis de rang and Sommelier. The fundamental objective of the dining room committee is, therefore, the care of contact with the customer, aimed at representing the image of the restaurant and, consequently, at orienting and retaining customers. Like all professionals, the waiter must combine some technical skills with other more personal characteristics or skills. First of all, he must have learned the basic notions of nutrition, know the legislation that regulates hygiene and safety in the premises, as well as possess knowledge of food and wine, with particular reference to the different international or regional cuisines. He should also know the main eating habits of the different types of customers, Italian and foreign. Finally, depending on its partly commercial role,