Attend briefings prior to restaurant opening, well-groomed and equipped with the basic aids of operations such as bottle openers, pen, pads and matches.
Learn the special offers / buffet of the day / dujour items, not available items, menu preparation and their presentation.
Complete mis-en-place and mis-en-scene before the restaurant open.
Check all the equipment and furniture at the station for their serviceability and maintenance requirement.
Clean and polish allotted silverware cutlery, glass ware and china ware
Stock the sideboard with proprietary sauces, jams, salt and pepper shakers butter dishes linen and other service ware.
Lay table covers as per standard set.
Fold napkins as per prescribed attractive styles.
Air the restaurant and ensure that the station is clean.
Serve food and beverage by the standard of the restaurant.
Up-sell food and beverage.
Carry out any other task given by his superiors.