Experienced communication and system in handling restaurant.
Crew (Former Employee) – Malaysia – 31 July 2018
Staff must meet punctuality, profound knowledge of the menu, observant and attentive in every day at work. During lunch hour and dinner is a peak hour which staff must be ready to maximize speed and efficiency. Learn to prioritize work in peak hours (quickly post meal and beverage, clean up the table immediately so the customer will not line up waiting to be seated), analyzing people behavior and learn various culture (customers are from the different cultures). The basic rule of a waiter is greeting the customer in a good manner, taking the order, serve the order in a short time, and alert of the customer need. Every ingredient must follow the FIFO (first in, first out) system. The restaurant crew must work in a team so they can achieve sale targeted and reduce complaint. The hardest part of the job is dealing with customer complaint. However, if staff abide the rules and serve the customers well, there will be no complaint. The most enjoyable part of the job is achieving the sale targeted, because it feels worth it after being tired and busy the whole day.