Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Waiter

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WAITER

Waiting staff/wait staff, are those who work at a restaurant or a bar attending customers supplying them with food and beverages as requested promptly and pleasantly.

The waiter is popularly known as a Steward or Commis-de- Rang. A female who "waits" on tables is often called a waitress. The gender-neutral server and collective waitstaff can also be used.

The duties of waiting staff include preparing tables (table setting) for a meal, taking customers' orders, serving drinks and food, and cleaning up before, during and after servings in a restaurant. He must have knowledge of proper rules and etiquette in order to furnish working service in either a formal or informal sitting. Other task of a waiter includes:
  1. Reports to Senior Captain / Captain to receive necessary instruction for the shift and for any menu changes.
  2. Has to attend briefings conducted by Senior Captain.
  3. Sets the assigned tables and ensures that the services area too is well-stocked with linen, silver, glassware, china etc. Sets up any special displays that be used for the meal period.
  4. Greets guests and sometimes assists the host/ hostess in seating guest. Fills water glasses, serves butter, cocktails, answers questions about menu items and makes suggestions about dishes and wine if the customer requests or desires.
  5. Takes orders on check, turns or gives over with specification the order to the cooks with consideration to the timing of the preceding courses. Picks up all food and all other required items from various stations.
  6. May carve meats, bone fish and prepare flaming dishes or desserts at guest's table. He may assist Senior Captain for the same.
  7. May serve guests from plates to the guest's table.
  8. Other tasks to be performed as determined by establishment from time to time.
  9. Replenishes wine, water, butter, and bread as and when required.
  10. Observes the guests in order to anticipate any additional request and to perceive when the meal has been completed.
  11. After all the guests have finished each course and before the next one is served, the waiter/ waitress should remove all soiled dishes or ensure that the assistant seaward does it.
  12. When guests have finished the meal, the table is cleared and reset and ready for the next customer.
  13. Performs other tasks as directed by the supervisor.
Depending on the restaurant, other less common duties may be required, such as singing birthday songs to customers who are celebrating a birthday. A theme restaurant may even require staff to dance (e.g. Joe's Crab Shack). There are now event caterers that outsource waiting staff to events and specific functions. Silver service staffs are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled / specialized job.
Location: India

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