Personal hygiene and grooming
Personal Hygiene:
1. Never chew gum in public.
2. Never pick your eyes, nose and ears in public.
3. Never comb your hair in front of your guest.
4. Never cough sneeze in front of the guest.
5. Wash your hand with soap and water after using the toilet.
6. Be sure hands are clean and dry before mixing drinks.
7. Avoid using dripping hands (wet) when mixing cocktail.
Grooming
1. Should wear proper uniform.
2. Take a bath every day.
3. Apply deodorant.
4. Wear appropriate black shoes.
5. Brush teeth regularly after meal.
6. Never wear same underwear and socks in two days.
7. Possess a handkerchief.
8. Keep nails short and clean.
9. Hair is trimmed as often as necessary.
10. Never wear sideburns or mustache.
11. Use light cologne.
12. Never wear jewelry while on duty.
13. Never drink or eat behind the bar.
*Classification of restaurant
Fast food -restaurants emphasize speed of service and low cost
usually food is expected to eat directly from disposable containers.
Fast Casual -is a type of restaurant that does not offer full table
service but promises a higher quality of food and atmosphere than a fast
food restaurant.
Family Style -restaurant that have fix menu and fix price or dinner
sited communal table and bench sit. Family style restaurants is a type of
casual dining restaurants where food is traditionally served on platters and
the diners serve themselves.
Casual dining -This restaurant serve moderately-priced foods in a
casual atmosphere with table service and comprises market segment it will
fast food and dining restaurant.
Fine dining restaurant - full service restaurants with specific
dedicated meal courses. Décor of such restaurants feature higher quality
materials with an eye towards the "atmosphere" desired by the
restaurateur. The wait staff is usually highly trained and often wears more
formal attire.
Café / coffee shop - informal restaurants offering a range of hot
meals and made-to-order sandwiches. It offer table service for breakfast and
sometimes offer outdoor sitting.
Cafeterias – served mostly ready cooked food, arranged behind a
food service counter.
Coffee house -are casual restaurants without table service that
emphasize coffee and other beverages; typically a limited selection of cold
foods such as pastries and perhaps sandwiches are offered as well. Their
distinguishing feature is that they allow patrons to relax and socialize on
their premises for long period of time without pressure to leave promptly
after eating.
Pub House –mainly in UK and other countries influence by British
culture in a bar that serve simple foods.
Brasserie/Bistro – in France a brasserie is a café doubling is a
restaurant serving a single dishes and other meals in a relax setting; a
bistro is a familiar name or café serving moderate price.
Menu
Is a list in specific order of foods or dishes to be served at a given
meal.
*Types of menu
Table d’ hote - This is the set menu forming a complete meal at a set
price, the choice and number of dishes will usually be limited.
A La carte – this menu with all the dishes individually priced. The
customer can therefore compile his own menu, a true A La carte dish should
be cooked to order and the customer should prepared to wait for this
service.
Special Party menu – these menus for banquets and parties of all
kinds like birthday, wedding receptions, anniversaries, conventions, etc.
Cycle menu – a set of menus rotated to a definite pattern.
Selective menu – a complete meal that provides choices or selections
of courses.
*Types of service
American service– also known as plated service. A type of service
that food is served on the plate, prepared from the kitchen and brought by
the waiters on a tray and place in front of the guest table.
Buffet service – also known as “eat all you can”. The foods are all
cooked and prepared on the buffet table and the guest could easily and
quickly get their own food.
Russian service – also known as “silver service”. The food is served
from the platter to the plate of the guest by using serving spoon and serving
fork.
French service – also known as “gueridon service”. The food is
mostly prepared and cooked in front of the guest table by using trolley. It is
also similar to Russian service by serving the food from the platter to the
plate of the guest.
