1. Bed Tea or Coffee: This service is served from room service if guest needs tea or coffee early in the morning. This service is normally accompanied with cookies.

2. Breakfast: It may include Continental, Indian breakfast. This may be from A-la-Carte menu, Table'd Hote menu or Buffet breakfast. This service is available in morning.


3. Brunch: This is served between breakfast and lunch time. It includes service of breakfast and some selected  light items.


4. Lunch: It is served as main food in early afternoon 11:30 am to 2:30 pm.


5. Afternoon Tea: In this service, tea or coffee with some light snacks are served around 4:00 pm.

6. High Tea: This is served usually around 6:00 pm and involves the service of some snacks along with tea or coffee.

7. Supper: This is an early dinner.

8. Dinner: This service is served between 7:00 pm to Midnight.

9. Midnight Snacks: Coffee shop and room service outlets provide some selected items throughout the night.

S - Smile for everyone
E - Eye contact that show we care
R - Reaching out to every guests with hospitality
V - Viewing every guest a special
I - Inviting guest to return
C - Creating a warm atmosphere
E - Excellent in everything we do

1. Forgetting to say" Thank you" and "Excuse me" to the guest.
2. Asking directly tips to the guest.
3. Sneezing or coughing carelessly around the guest.
4. Shouting in a loud voice around the guests.
5.Staff fighting with each other around guest.
6. Itching carelessly anywhere in the body part around guest.
7. Standing in front of guests for a long time and giving eye contact to the guests.
8. Chewing guest or eating food around the guests during service periods.

1. Wine / Bottle Opener
2. Match Box / Lighter
3. Dot Pen
4. Diary
5. Waiter Cloth

- Hair should be clean and well trimmed.
- The uniform should be spotlessly clean & well ironed.
- Nails should be well manicured & hands absolutely clean.
- Shoes should be always polished.
- Shaving must be necessary while entering the restaurant by waiter.
- Avoid excessive jewelry.
- Keep teeth clean.
- Bath as often as possible.
- Change socks daily.
-Use deodorant daily.
-Sneezing, Coughing or Blowing the nose near food or customer should be avoided.
- Shoes must be comfortable and clean.
- Avoid excessive perfume or aftershave.

The main purpose of hygiene is to reduce the responsibility of infection to a minimum. It is necessary to stop food poisoning and any thing that causes infection or guest getting sick. Hygiene creates attractive environment of hotel & restaurant. It prevents the spread of diseases and finally increases repeat business. we must consider different aspects of hygiene and sanitation. The first aspect is related to staff working in hotel, second aspect is related to equipment's we use in hotel and third aspect is the operation or work process.

Job Description:

1. Attend briefing before restaurant service starts.
2. Mise-en-scene
3. Mise-en-place
4. Requisition of restaurant items for service that are linen, glassware, cutlery, condiments, crockery, napkins, toothpicks and flowers etc.
5. Washing, cleaning & polishing of cutlery, silverware, chinaware and glassware.
6. Exchange soiled linen for fresh ones.
7. Prepare each table for service.
8. Receive and seat  the guests.
9. Pour water in glass.
10. Take beverage order and service.
11. Present bill & receive payment.
12. Clearance of table.
13. Ensure cost control.
14. Salesmanship
15. Ensure hygiene & sanitation.
16. Safety

Waiter: One who serves food and beverage in food & beverage service outlet is a waiter. He is also popularly known as a steward or Commis-de-Rang. Good etiquette and manners, effective communication, salesmanship, social confidence, willingness to serve, a pleasing personality and through knowledge of his job are some essential qualities in a good waiter.

Full-form of Waiter:

W     Willingness to Serve
A      Always Smile
I       Intelligent
T      Talented/Tricky
E      Educated
R      Responsible for Duty