Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed.
Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days
Quality control is a primary responsibility of every employee serving food and drinks to the customer. You are the last person to come in contact with the food before the customer does. If something does not look right or is not presentable, DO NOT SERVE IT! The saying "People eat with their eyes" is very true. Make sure all of your products look good on the plates.
Hostesses should always ensure that the table selected is to the guest’s satisfaction before beginning to seat them.
It is far too common that we are escorted to our tables by hostesses who, once at the table, set our menus on the table, invite us to enjoy our dinner and then simply turn and walk away – often before we are even seated. Hostesses need to devote time to each guest they seat in providing a very welcoming and service-oriented introduction to the restaurant which they serve.
• When a lime garnish is to be used for a drink on the rocks, we will present two overlapping lime wheels on the top of the ice.
• When a lime garnish is to be used for an “up” drink, we will present two lime wheels in the cocktail.
• When a lime twist is to be used, we will cut the twist fresh from a lime, release the oils around the entire rim of the glass, release the oils over the cocktail, and drop it in the cocktail. We can save all limes for juicing.