Done by student of group MP-15 Ilyasova Ekaterina

 Waiting staff, wait staff, or waitstaff are those who work at a restaurant or a bar attending customers — supplying them with food and drink as requested. Traditionally, a male waiting tables is called a "waiter" and a female a "waitress" with the gender-neutral version being a "server". Other gender-neutral versions include using "waiter" indiscriminately for males and females, "waitperson", or the little-used Americanism "waitron", which was coined in the 1980s.  Many businesses choose for the people waiting to all wear a uniform. A tradition that has been around in the waiting industry for centuries.uniformtradition  In recent times there has been a trend towards automation in the service of food and drink waiting, with the advent of technologies such as robotics to take on the waiting roles that once required human staff. automation robotics

 The duties of waiting staff include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant. Silver service staff are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled job. They generally wear black and white with a long, white apron (extending from the waist to ankle). The head server is in charge of the waiting staff, and is also frequently responsible for assigning seating. The functions of a head server can overlap to some degree with that of the maître d'hôtel. Some restaurants employ busboys or busgirls, increasingly referred to as bussers, to clear dirty dishes, set tables, and otherwise assist the waiting staff.

 The staffs or the employees are responsible for performing the following function: 1. Welcome the guest cordially; 2. Bring a dining familiarity : 3. Taking orders carefully as requested ; 4. Serve the meal as requested; 5. Clean the table after having meal; 6. Setting the table after guest departure for the new guest.

 The assigned areas for servers are called as station which is the section of hotel dining room. Generally experienced and senior servers are assigned to sought-after and larger station whereas the new waiters are assigned to smaller and less popular station. Each station should occupy a seating arrangement for 12 or more guests at table, booths, or counters. Though it is very difficult to manage equal distribution of the dining room for station but it is considered as the standard procedure in every hotel.  To maintain the efficiency of the hotel serve? The F & B servers sometimes have to perform service on a rotation basis. Station assignment is processed according to the total number of table in the dining room and number of table which are assigned to the servers to ensure proper order given to right party.

 You must thank to the guest for coming and providing tips and genially invite them to return. Say goodbye to the guest with a pleasant smile and give a warm felling to the guest to make it long term relationship. Goodbye!!!