Understanding Waiter / Waitress & Duty-duty

Understanding Waiter / Waitress & Duty-duty
     According to Ir. Endar Sugiarto, MM in his book Introduction to Accommodation and Restaurants in 1998 explained that the waiter / s are employees of the hotel restaurant which has the duty and responsibility to serve the needs of food and beverage for the hotel customers in a professional manner.
     While looking at the term then the waiter / s means the person on duty or working in the field of representation, in this case food and drinks or at least convey the dish on someone. Waiter / s is a position which is contained in various food and beverage outlets department such as restaurant, room service, bar and banquet.
Someone waiter / s serving guests who eat and drink direstoran, he should be able to provide satisfactory service to guests and can be done in various ways such as:

A. personal appearance
     Appearance oneself waiter / s will determine whether the service provided to guests a quality service and tagged or not.
Therefore, the overall hotel employees, especially those that provide services directly to guests, always charged with a neat and attractive appearance.
     Some provisions concerning the appearance, namely:

Cleanliness of the body (cleanlines of the body)
     Cleanliness of the body must get major ang peratian, bodies were dirty and not maintained clean would directly damage the service provided to guests. For that one waiter had to shower three times a day and be cultivated using warm water.

Leather (skin)
     Health and freshness of the skin should receive major attention. The skin also determines the value and quality of service provided to guests.
a. Have a lot to drink, eat fruits, get enough sleep and
     break to maintain a healthy body.
b. Implement a special diet for skin care
c. All sorts of skin diseases to be eradicated.

Hair (hair)
     Hair problems should also not be ignored. Hair is the crown for themselves and should be kept clean, health and straight.
a. Wash your hair with shampoo that matched in time
     certain to keep the hair.
b. Use of hair oil, comb neatly. hair that
     mencerminkana messy personal desultory
     too.
c. Exempt kutudan hair from dandruff, keep agara do
     until the scent or a bad odor.
d. Men are not allowed long hair.
e. Prohibited combing hair or scratching their heads in public places, especially near the kitchen, dining table and cutlery.
f. Holds barred hair or head when serving guests.
g. For women justified to lengthen the hair up on the shoulder. Teteapi if stretched over shoulder length hair with the personal reasons should be covered with hair nett.
Mustache and Beard (Beard and Moustachi)
How well the service provided to guests will be worth better if employees who gave no mustache and beard. Therefore, a mustache and beard banned altogether.

Hand and Nail (Hands and Nails)
a. Nails and hands must be clean to ensure the cleanliness of the service provided to guests.
b. Must wash hands after smoking or exit of refreshing room or toilet.
c. An administration worker food dishes should not preserve and lengthen the nail. The tip of the toenails should be cut neatly and not look dirty.
d. Maintain the health of skin of the palms, use lemon juice to wash your hands so that the skin becomes soft and smooth.
e. Fingers no impression nicotine for smoking.
f. Avoid using harsh nail polish.

Mouth and Teeth (Mouth and Teeth)
This part is the most important part and should not be underestimated. This is because every employee will be dealing with each guest, bosses and coworkers too.
a. Brush at least 3kali a day using toothpaste, toothbrush matching.
b. Frequent rinsing the mouth especially if long hours are not eating anything.
c. Eat regularly, stomach health will be in contact with the oral cavity.

Feet, socks and shoes (Feet, Stocking and Shoes)
Cleanliness and freshness of the foot should be observed carefully. Socks should not be used as a long-causing foul smell of sewage.
a. Wear Talcum powder on the soles of the feet in order to remain fresh even though a lot of walking or standing.
b. At night time, ganjalah calf and heel with a pillow so that its height exceeds the head, thereby blood circulation will run smoothly and will reduce fatigue and toes are not easily damaged.
c. Avoid using the tip of his pointy shoes so as not to cause fatigue.
d. Materials shoe should be made of dark-colored skin, always polished so clean and shiny.
e. Always pay attention to the soles of shoes, is there a shoe that stands out.
f. Women Dilarang wearing high-heeled shoes while on duty. It is advisable to wear stockings that same skin color. Gold and Jewellery (Gold and Jewerly) a. Menyolok.b are forbidden to wear jewelry. Employees are prohibited from cursing lady ear ring when bertugas.c. Avoid any form of striking appearance when on duty. Uniform (Uniform) A good company will always pay attention to the uniform that will be given to employees in a given period, because the uniform is considered a mirror of the reliability of the company. Through the uniform will be seen how the management style of the company. Therefore, employees should observe the provisions of the uniform: a. The uniforms are supplied should only be used in kerja.b. Should be proud of the uniform tersebut.c. Uniform must always treated well to keep it neat, clean and resistant lama.d. Uniforms must be worn properly and benar.e. Waiter had to wear a bow tie kupu.f. Should always observe the neatness of appearance dicermin contained in locker.B space. Attitude and Behavior attitude, demeanor and behavior as hotel employees, especially for the waiter should be preserved and maintained. Employees should always be more skilled and nimble and constantly in a state ready to provide services. Should always be neat. Employees need to intermittently control penanmpilannya dikaca provided by the hotel. Every employee should always bersikapsiap willing and friendly to hotel guests. His performances are always smiling in any case it will bring meaning very much for the employees themselves, for hotel guests, hotel relations, for leaders and coworkers. A hotel employee is required to have a tolerant attitude, that is able to think and consider all sides and the interests of others, instead of the interests of private individuals. He must also have a great sense of responsibility towards pekerjaannya.Gaya talk ie to cause the appeal to the listener, the waiter should have a speaking style. For example, with limbs, from the expression on the face or a mixture of hand gestures and body suara.Sikap that posture while speaking can attract the conversation is done. Posture can turn the atmosphere so that the speaker and opponents are buzzing atmosphere keakraban.Sopan manners are something very essential in dealing with guests is the personal discipline of the employee or waiter / s.Tugas and Responsibilities Waiter / Waitress: It was explained that the main task of a waiter / s is to serve guests who will eat and drink direstoran. Besides these basic tasks must carry out associated with the main task, namely: a. Preparing service equipment.b. Implement table set-up and clear upc. Swapping dirty to lena lena room.d. Taking goods kegudang.e. Taking orders tamu.f. Presenting the order to the guest. It also must be responsible for the cleanliness and safety of himself and his work, and work safety. Other responsibilities such as: a. Responsible to the head waiter.b. Responsible for the cleanliness and tidiness of the work area and bar.c. Responsible for the inventory of equipment and supplies pelayanan.Fungsi Waiter / Waitress: One function waiter / s is as presenters of those dishes where guests will be assisted by a waiter / s in selecting from the menu and explained the menus provided by the hotel. So that guests find it easier to order a menu that will dipesan.Formulasi Attitude Services Waiter / Waitress: There are three basic rules of service are very basic in which between one another belonging and interconnectedness, namely: Preparation Preparation Services disisni service is not in the strict sense is to prepare a dish to be served, but preparation in a broad sense, the mental preparation and physical renderer and a variety of work tools that support the creation smooth service. Thus the preparation of wide-scale services can be grouped into three kinds: a. Physical preparation is important FisikPersiapan waiter / s before executing tugas.waiter will not be able to provide services without physically ready. Among the physical preparation are: - Dressed, inappropriate, and benar.- Showing lineament clear and show keceriaan.- bending posture and luwes.- Polite and friendly face appeared through the water and the attitude tubuh.- Indicates healthy physical condition. - attitude ready to bekerja.Sehubungan with this health care degustation need to keep insoluble in the job, adjust the tempo of the emotional as well as avoiding foods that contain too much fat. Waiter / s should also seek to avoid stress. The trick is to always enjoy the job and count blessingsobtained from the correct physical tersebut.Persiapan work will lead to the waiter / s can provide excellent service to its guests. b. Preparation MentalDalam order to prepare mentally to be able to do a good job, waiter had to maintain concentration, always confident and proud with his duties. He must also keep the complaint as well as personal issues when going bekerja.Waiter / s need to maintain the concentration of his thought that attention leads to the work to be done. In order for convergence of thinking to do to perfect some things need to be guidelines, among others: - Assuming the job is as hobby- All owned derived from work done tersebut.- job it is worship. c. Preparation tool bantuYang meant by aids of all kinds of equipment used in works such as: - Stationery write Utensils drink- tools penyajian- And sebagainya.Interaksi interaction process begins with the arrival of guests to the sales outlets. At the same time the service process also begins with a reception. The process of continuing interaction with the onset of communication, through which this communication process both parties expect obtain the understanding of each. Parties waiter attempted to understand what is unwanted guests, while the party guests who come will understand the information given with regard to the need. Matches in communicating will produce positive things for both sides. Especially for waiter / s, questions guests must be recognized as something to requests for information and is not an interrogation. Guests want an explanation on something or is not something to be desired. The guests also want a complete and detailed information regarding their needs with respect to the requirements set by the company. Nevertheless, whatever the type of questions asked at the waiter should be prepared to answer in a polite way, clear and friendly. Moreover, regarding the production are sold as ingredients used, portions, price, and other sebagainya.Tindak Advanced Services Follow-up care after the interaction is the implementation of services to meet the needs of guests, upon request. In the implementation of this service the whole deal with the guests should be realized based on the provisions and service standards set earlier.