Waiter course

The waiter is responsible for collecting orders and serving customers at the table or counter. His duties may also include preparing and tidying up the table, managing the cash desk, cleaning the premises. 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. When the restaurant opens, he takes care of welcoming customers and accompanying them to the tables. The waiter then presents the gastronomic offer, the menu and the wine list of the structure: he knows the dishes prepared by the chefs, the ingredients used and any allergens contained, the drinks he can serve (soft drinks, wine, beer, coffee etc. ). Then he inquires about the tastes and preferences of customers in order to recommend the most suitable course. He then takes the orders: depending on the type of place and the level of service, orders can be taken by hand, with pen and paper, and taken to the cook or the counter, or entered via electronic terminals in a management system that makes them. get directly to the kitchen staff. When the food is ready in the kitchen, the waiter then brings the ordered dishes and drinks to the table and serves them to the customers, according to the rules of etiquette for serving and serving: how to hand out and remove the dishes, how to divide up the food, how to open the bottles and pour the drinks into the glasses. When closed to the public, it is up to the waiters to rearrange and clean the tables and the room,