Explain the duties of a waiter before guests arrive, when they arrive, during the meal and after they leave. Add the rules for waiting at table.

1. 1 · Open in two lines. A waiter's duties follow the guest's meal from preparation to farewell. Good service depends on doing each stage correctly and courteously.
2. 2 · Draw the service cycle. [Cycle: mise-en-place → greet and seat → menu and order → serve → clear and crumb down → bill and farewell → reset]
3. 3 · Before guests arrive. Grooming and briefing; clean station; lay tables; stock sideboard; check menu, specials and reservations.
4. 4 · When guests arrive and during the meal. Greet, seat, water, menu; KOT with special requests; re-lay covers; serve each course; refill; clear; crumb down; check satisfaction.
5. 5 · After guests leave. Bill, payment, thanks and farewell; check for forgotten items; clear, change linen, reset; closing duties.
6. 6 · Rules for waiting at table.
   • Food from the left; beverages and clearing from the right.
   • Ladies first, host last; never reach across.
   • Clear when all finish; no stacking at the table; quiet and polite.
7. 7 · In food service. In hospital private wards, the waiter also confirms each patient's diet order and allergies before serving.
8. 8 · Close in one line. A well-drilled waiter makes service smooth, safe and pleasant.

Scoring tip: Use the four stages as sub-headings exactly as asked, then add the rules as a numbered list.