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Tasks: |
Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Collect payments from customers. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Take orders from patrons for food or beverages. Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. Present menus to patrons and answer questions about menu items, making recommendations upon request. Clean tables or counters after patrons have finished dining. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. Inform customers of daily specials. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Remove dishes and glasses from tables or counters, take them to kitchen for cleaning. Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. Bring wine selections to tables with appropriate glasses, and pour the wines for customers. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Escort customers to their tables. Garnish and decorate dishes in preparation for serving. Fill salt, pepper, sugar, cream, condiment, and napkin containers. Describe and recommend wines to customers.
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