How to Become a Food &

Beverage Ambassador
• Working in a restaurant environment is fast
paced and lucrative work if you approach it
correctly and develop the right skills. If you're
personable, reliable, and a good multi-tasker,
serving food in a restaurant can be a great
short- or long-term opportunity.
Be Charming
Be charming. People come out to eat at a restaurant for
more than the food. Eating out is an experience, and the
wait staff is the most visible part of that experience. Can
you chat up even the most dour and uncommunicative
people at parties? Do you empathize with people easily?
Are you quick with a joke and smile? If the answer is
yes, you've got one of the necessary traits at waiting
tables.[1]You don't have to be a stand-up comedian, but
you do need to be a good communicator. Quiet servers
are often just as good as talkative ones, they just need
to make sure they're communicating with body
language, doing their job efficiently, and listening as well
as they possibly can.
Be Quick
Be quick. Are you a good multitasker? Can
you remember lists of things easily? Can you
adapt quickly to changes and new situations?
A member of the wait staff needs to be able
to take orders, communicate with the back-
of-house workers, and act as the "face" of the
restaurant to the customers. It's a tall order,
but it must be done quickly and efficiently for
the restaurant to work properly.
Be Strong
Be strong. Carrying a tray of wobbly drinks
and hot plates full of buffalo wings is difficult
enough to do without spilling once, but after a
long shift of serving rowdy football fans? It
can be downright exhausting. If you're fit and
healthy, being a member of the wait staff will
be a much more comfortable transition. You
don't have to be a bodybuilder, but it helps to
be comfortable negotiating a crowded room
while holding heavy objects safely and
quickly.
Write Clearly & Use Computers Well
Write clearly and use computers well. If
the kitchen can't read your tickets, things
will get messed up quickly. Keeping track
of information and legibly recording your
orders is a critical part of the process of
the restaurant. The whole process starts
with you.At the restaurant, you'll get
specific details and learn how the system
works, but in general you want to be
familiar with the essentials.
Waiting Tables
Approach your table with a smile and a
greeting. Introduce yourself and say your name
clearly. "Hello, nice to see you. My name's ___. Here
is/are your menu(s). Would you like to start off with a
refreshing beverage from our bar?" Greet customers
with a smile as they enter.[6]Maintain balanced eye-
contact, but avoid staring too much. Some customers
are uncomfortable and will come to the restaurant in
a variety of moods. Respond appropriately. As you
seat them at their table, perhaps stir up small
conversation as you proceed to take their drink
orders. If they're not interested in chatting, leave it at
that.
Take drink orders clockwise starting at your left.
Take drink orders clockwise starting at your left. If
children are present, ask for their beverages first,
followed by ladies and then gentleman all following
the left to right order.This is also the time to discuss
the specials and any promotional deals the restaurant
is offering at this time.
When you have served their drinks, ask if they have
any questions about the menu. Don't rush them
unless they are late, and even then do it gently. If they
are ready to order, take their order clockwise starting
at the left and closest to you. If not, proceed to your
next table.
When the main course is served, always ask, "May I get you anything else?
When the main course is served, always ask, "May I get you
anything else?" and give them a second to think about it. Check
back again within five minutes with, "Are you enjoying
everything?" Ask specifically about the host's dish: "How is your
Steak?" Listen to their response and read their body language:
many people are shy to speak up about problems, and they may
blame that on you when it comes time to leave a tip.[7]Bring out
orders in their entirety. Never bring one guest's food without the
other's, unless specially instructed otherwise (this may happen if
one or more in the party plans to leave early). Normally, there
shouldn't be any circumstance causing one part of an order be
ready much later than another. If on occasion you foresee this
happening and causing a problem, briefly explain the situation
and ask how the customer would prefer handling this.
Clear any of the plates from the current course as soon as it is obvious the
customer wants them to be removed.
Clear any of the plates from the current course as
soon as it is obvious the customer wants them to
be removed. Always clear plates from the previous
course completely before bringing plates from the
next course to a table.[8]Before clearing plates, be
sure to ask politely if they are ready. Use a manner
and tone consistent with both the atmosphere and the
customer. Generally, "May I take this/these for you?"
is good. Don't ask if they're obviously still eating. If
someone is talking and has food on their plate, don't
interrupt their story to ask if they're finished. Wait and
come back.
When the main course is cleared, ask, "Would you like to see the dessert
menu?
Take their payment.
Take their payment. Inform your guest that you will
prepare the payment for them, making change if
they've paid in cash and processing the credit card if
they're using one. Never ask if they want change or
assume that the change is for your tip--just break the
bills and quickly return with the change/receipt.
When you return, thank them and say something
like, "It's been nice to see you" , "Hope to see you
again soon", OR if they seem to be lingering after
their meal, just say "thank you", as they may need
refills and such.
Making Good Tips
Make sure you are presentable before you
leave for work. Always arrive at least 15 minutes
before your scheduled shift, well-groomed and
with clean clothes on. Wear clean shoes and
socks. Your hair should be neat and washed, your
nails clean, your uniform/clothes clean and
modest. Apply limited quantities of makeup to
show a natural & fresh look.[9]
Watch for Signal
Watch for signals. If a table wants something they
will glance around to look for you. Learn to stay
alert as you walk the floor, without staring at your
tables. Most customers will make eye contact as a
signal that they need you. This can give them the
feeling like you're paying attention without hovering
over them. When their good food and conversation
is over, they will start looking around at other
diners or the walls. This can tell you when to clear
plates, offer desserts or drop the check.
Talk Less
Talk less. Avoid going into eagle-hawk mode and
badgering the customers. Customers hate to be ogled
at or constantly interrupted in their conversation and
meal, but will also need something every now and
then. It's a delicate balance. Learn to gauge your
customers quickly. If a couple seems tense and like
they might be in the middle of an argument, it's
probably not the time to ask "Celebrating something
tonight?" or other breaking-the-ice questions. If a table
seems like they're having a good time and are hesitant
to leave, suggest drinks or coffee. If they feel like
chatting, take a moment to chat. If not, leave them in
their conversation.
Don’t Assume the Man Will Pay
Don't assume the man will pay. If it becomes
directly known to you during their visit which guest
will be paying, you may leave the check at the end of
the table by him or her. Otherwise, leave the check
in the middle of the table. Check is always face
down. If it is inside a check envelope, lay it flat on
the table.
Stay Calm
Stay calm. When customers get nasty or rude,
listen and communicate with them openly.
Remember: it's a job, it isn't personal. If they're
openly belligerent, disturbing other customers, or
overtly drunk, grab the manager and let the boss
deal with it.
 Thank You

Kingsoft Office
Make Presentation much more fun