Waiters

WAITERS

WAITRESSES

"The best number for a dinner party is two: myself and a damn good head waiter"
Nubar Gulbekian
(British industrialist, diplomat and philantropist)

Decide what you need to:

- plan the room
- number the tables
- organize service and everyone's timetables
- lay the tables (cutlery, tableware, wineglasses...)
- serve the meals/wine.

WINE MASTER
(SOMMELIER)

"By insisting on having your bottle pointing to the north when the cork is being drawn,
and calling the waiter Max
you may induce an impression on your guests
which hours of laboured boasting might be powerless to achieve.
For this purpose, however, the guests must be chosen as carefully as the wine."
"The Chaplet" by Saki
(Burmese-born British journalist, novelist and writer ofhumorous and macabre short stories)

You must get acquainted with how a waiter must go about (laying the table, serving techniques, etc)
You must make a list of all you will need and submit it to the purchase dept. explaining why you need it.
Waiters and winemaster also have to know the menu well so as to be ready to answer customer questions on the food, deserts, salad dressings, the kind of wine to be served with each dish.
Keep in close contact with the cooks for the menu, the dieteticians with the alternative light dishes and number of calories, the international consultants to find out more about the origin of the dishes.

Etiquette at Table

A Waiter's Guide

Tips for waiters

Language activity : Wine and the Elizabethans (reading comprehension, vocabulary and task)

Link Wine with Food

WAITERS

WAITRESSES

WINE MASTER (SOMMELIER)

WINE MASTER
(SOMMELIER)