Waiter

Knowledge, skills and competences from CCC

 Knowledge

• Identify the elements of the work plan
• Differentiate systems and ways of organizing work
• Explain the content of the daily offer
• Explain reservation procedures
• Identify special orders
• Explain the concept and function of preparatory works in catering facilities
• Explain how to use the means to work
• Differentiate sets of inventories (equipment, devices and service tools)
• Specify the contents and order of service at both the service stand, the auxiliary stack and / or the service trolley
• Explain how the inventory is maintained
• Differentiate ways of preparing flower decorations
• Explain the procedures for receiving, accepting and accommodating guests
• List the rules of business bonton in the catering industry
• Explain the types and content of catering facilities
• Differentiate types of guests with regard to the characteristics and characteristics of behavior, culture and tradition
• Explain the daily offer
• Specify the mode of receiving / ordering
• Recognize the fundamentals of gastronomy
• Recognize standards, protocols, methods of downloading and preserving food and drinks
• Select the presentation mode of drinks / beverages
• Explain the process of preparing drinks / beverages
• Differentiate ways and types of decoration of drinks / beverages
• Select the mode of service
• Differentiate types of drinks and beverages
• Specify the characteristics (origin) of drinks / beverages
• Explain how to drink / drink (measures, temperatures, etc.)
• Classify beverages by groups (drink map, wine ticket, bar chart and beverage price list)
• Recognize the normative of drinks / beverages
• Explain the order of serving drinks / beverages by bonton and protocol
• Explain the techniques and ways of serving meals (Viennese, French I and II, English I and II, Russian)
• Classify food and treats by groups in supply instruments
• Specify the type and composition of the breakfast
• Briefly describe the meals and desserts regulations and the way food is prepared
• Explain how to set up the equipment
• Explain the order of serving meals by bonton and protocol
• Explain the techniques of arranging dishes in front of the guest (chasing, filing and flaming)
• Explain the procedure for recording the performed service, issuing and billing of the account
• List prices and ways to pay for your account
• Explain the correct manner of guest payment in accordance with the rules of business bonton
• Explain the term and function of the final work
• Differentiate ways to maintain food and drink accessories
• Differentiate software tools and word processing applications
• Describe the mode of operation and the procedure for shifting the shifts
• Explain the procedures of keeping the books of the bar, the need, the records of the traffic and the book of the bazaar
• List an example of making daily offers
• Briefly describe the ways of proper communication with associates
• Recognize how to solve a problem in the collective
• Point to the importance of teamwork
• Identify organizational structure in the enterprise / collective
• Explain to the guests the offer
• Explain to guests the offer in local and / or foreign languages
• Briefly describe ways of responding to appeals and complaints of guests
• Explain how to use inventories and materials
• Explain the importance of rational use of time and energy
• Recognize the importance of control and assessment of its own work
• Briefly describe quality assurance standards
• Recognize sanitary protection measures
• List health and sanitary-hygiene regulations
• Briefly describe the method of proper sorting of waste during the process
• Briefly describe the importance of conservation and environmental protection

Skills

• Prepare a work plan
• Provide efficient division of work tasks to assistive staff
• Adjust own activities according to the work plan
• Analyze the daily offer – menu, menu map, beverage price list and wine ticket
• Prepare tools, tools and accessories for work
• Apply rules for restaurant restaurant preparation
• Align and set tables
• Decorate the salon and tables
• Prepare a waitress workstation
• Prepare a small table inventory
• Apply rules for preparing the ward office
• Prepare for self-service
• Apply different techniques of carrying and inventorying
• Apply procedures for reviewing inventories of goods, beverages, and beverages in the beverage compartment
• Perform control of the flow of preparatory works
• Organize reception, reception and guest accommodation
• Apply the rules of business bontona when welcoming and welcoming the guest
• Make the guest a free or reserved room,
• Apply techniques of successful communication in dealing with conflict situations
• Use professional terminology in catering in local and two foreign languages
• Offer a range of dishes and drinks
• Suggest the guest to receive the order
• First order
• Handle the order for submission to the production department
• Apply the ordering process
• Prepare the need and take over food, drink, and resources
• Perform presentation of drinks and beverages
• Use resources and demonstrates techniques for preparing drinks / drinks for serving
• Prepare decorations for drinks and beverages
• Apply the guest service rules for the bar
• Obtain the affairs of drinks / beverages by order
• Apply rules for keeping drinks and beverages
• Apply beverage and drink handling and serving techniques
• Demonstrate techniques of presentation, frapping, shaping, opening and decanting of wine
• Apply beverage / beverage preparation techniques in front of the guest
• Serve aperitifs and desserts
• Use the techniques and ways of serving meals (Viennese, French I and II, English I and II, Russian)
• Combine different ways of serving
• Serve appetizers (cold and warm), soup / chicken, main course (ready-made / on request, specialties), salads / cheeses, treats
• Serve breakfast
• Serve a guest in the room (room service)
• Prepare and arrange meals in front of guests (transies, filiers and flambers)
• Use modern technology (equipment and software)
• Record performed services (bonira)
• Create and bill an account
• Assess the customer’s satisfaction with the service provided
• Apply the proper way of visiting / welcoming the guest
• Carry out a market offering
• Use table counting techniques
• Provide proper maintenance (polishing) and disposal of food and drink supplies
• Perform acknowledgment or surrender
• Apply valid ways of keeping a book of wardrobe and need
• Create a daily offer
• Calculate the daily turnover and keeps the book of the bazaar
• Create a record of damage and / or found objects and keep the write-off
• Establish a proper relationship with superiors, associates and auxiliary staff in accordance with the organizational structure
• Select a way to overcome misunderstandings in communication
• Suggest / present daily offer
• Apply bonton rules and good communication with guests in local and / or foreign languages
• Apply ways of responding properly to appeals and complaints of guests
• Apply the proper handling techniques to the inventory
• Use rational material, time and energy in accordance with applicable standards
• Perform service delivery in accordance with standards and valid quality system
• Apply prescribed procedures for evaluating, controlling, and evaluating your own work
• Apply sanitary-hygiene regulations for space and inventory maintenance
• Apply sanitation, occupational safety and personal hygiene measures
• Sort and dispose of waste according to the principles of conservation and protection of the environment

Competences

• Effectively utilize working time
• Take responsibility for your work
• Maximize courtesy and flexibility
• Highlight the ability to team work
• Insure a positive attitude towards the application of sanitary and health measures
• Be Inspired by a positive attitude towards the importance of preserving and protecting life environment
• Insure a positive attitude towards the importance of the technical and functional correctness of the equipment and the means of work
• Show willingness to apply and acquire new knowledge, learn foreign languages and apply modern technologies
• Be inspired by a positive attitude towards professional ethical norms and values