Duties of a waiter and rules for waiting at table
A waiter's duties follow the meal: prepare before guests arrive, greet and seat, take orders and serve, then bill, bid farewell and reset, always following the rules of waiting.
Duties of a waiter at each stage
| Stage | Duties |
|---|---|
| Before guests arrive | Report on time and well groomed; attend the briefing; clean the station; lay tables and covers; stock the sideboard with cutlery, crockery, linen, cruets, sauces, water and ice; check menus, specials, items not available and reservations |
| When guests arrive | Greet with a smile; check the reservation; lead guests to the table; help seat them (ladies first); unfold napkins; serve water; present the menu and mention specials |
| During the meal | Take the order on a KOT; re-lay cutlery to suit the order; serve each course correctly; refill water; clear each course when all have finished; crumb down before dessert; check that guests are satisfied; handle requests and complaints |
| When guests leave and after | Present the bill on request; collect payment; thank guests and invite them back; help with chairs; check for forgotten items; clear the table, change linen and reset it; at closing, clean the station and return equipment |
The service sequence
- back to Mise-en-place
The cycle repeats for every new party at the table.
Taking an order on a KOT
- 1Approach when guests close their menus; stand beside the host with the pad in hand.
- 2Write the table number, number of covers, date, time and your name.
- 3★Write each dish clearly and mark special requests (less spicy, no onion, Jain, allergy).
- 4Repeat the order to the guests to confirm it.
- 5Send the top copy to the kitchen and one to the cashier; keep one copy.
- 6Re-lay the covers to suit the dishes ordered.
★ one-way, controls the pace
Rules for waiting at table
- Serve silver-served food from the left; beverages from the right; clear from the right.
- Serve ladies and elderly guests first; the host last.
- Never reach across a guest or stretch over the table.
- Clear a course only when all guests at the table have finished.
- Never stack plates in front of guests; stack at the sideboard.
- Handle cutlery by the handle, glasses by the stem, plates by the rim.
- Replace dropped cutlery at once with a clean set.
- Walk, never run; move quietly; keep the sideboard tidy.
- Do not lean on furniture, chat in the service area or listen in on guests.
- Never argue with a guest; refer problems to the supervisor.
In hospital private-ward dining, the same duties apply with one more: confirm each patient's diet order and allergies before serving, and report meals left uneaten to the dietitian.
2 marks: “What is crumbing down?” Removing crumbs from the tablecloth with a service plate and folded napkin or a crumber, after the main course and before dessert.
5 marks: “State the rules for waiting at table.” Food from the left, beverages and clearing from the right; ladies first, host last; no reaching across; clear when all finish; no stacking at the table; handle tableware correctly; quiet, tidy, polite; refer problems to the supervisor.
10 marks: “Explain the duties of a waiter before guests arrive, when they arrive, during the meal and after they leave.” Draw the service cycle; explain each stage's duties in order; describe taking the order on a KOT; add the rules for waiting at table.
Prepare, Welcome, Serve, Farewell. Rules: left to serve, right to pour and clear, ladies first, host last, never reach across.