Burnaby Restaurants Downtown - When hiring for wait staff openings, it is advantageous to request from every applicant what their strengths are. If the restaurant atmosphere is tranquil and relaxed, like with fine-dining, having someone who's relaxed and resourceful in a slow-paced atmosphere is important. If expecting a high-paced atmosphere with a fast turnover rate every day, than choosing somebody who can move fast makes sense. A good server, regardless of the environment, should be acquainted with wine and mixed drinks and be totally knowledgeable of the kind of meals on the menu.
The restaurant host is required to greet, meet and seat customers. The host must be courteous and pleasant. Handling rushes during peak times and waiting lines comes with the territory. A host must be a highly organized individual who's comfortable multi-tasking. This is a wonderful entry level job for somebody without a lot of restaurant experience.
An exceptional bartender should have a wide knowledge of mixed drinks, and be friendly to both workers and customers. Sincerity is one other essential necessity as this individual handles a lot of cash during each shift. Great bartenders are often good listeners who can present attentive service to their clients while having the ability to multi-task and get the workers their drinks.
Dishwashing is probably not probably the most fascinating duties in the restaurant, but it's undoubtedly one of the most important. This is usually an entry level rank. Nothing will build up character the way dishwashing will. So if a worker can work a number of months in the dish pit then they are worth promoting up through the ranks. It's helpful to incorporate tips or free foods to the dishwashers as they toil with a lot of steam, usually get drenched during their shift and have numerous large pots and pans to deal with, often making them one of the last employees to leave.
The busboy is kind of a restaurant gopher. The rank is often the first a dishwasher will get. The main job is to bus the dining room tables. The busboy may be asked to help the wait staff prepare salads or desserts. Sometimes the cooks will ask them to fetch ingredients that are running low. If in case the bartender does not have a bar-back, he or she might depend on the busboy to replenish coolers and glassware. Bussing positions provide an important passage to either a front of the house or back of the house status as they allow exposure to all parts of the restaurant business.
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