Chintham Bhupathi

• Attend briefings prior to the restaurant opening, well-groomed and equipped with the basic aids of operations such as bottle openers, pens, pads, and matches.
• Learn the du jour items, not-available items, menu preparations, and their presentation.
• Complete mise en scène and mise-en-place before the restaurant opens.
• Check all the equipment and furniture at the station for their serviceability and maintenance requirements.
• Clean and polish allotted silverware, cutlery, glassware, and chinaware.
• Stock the sideboard with proprietary sauces, jams, salt and pepper shakers, butter dishes, linen, and other service ware.
• Lay table covers as per standards set.
• Fold napkins as per prescribed attractive styles.
• Requisition fresh linen and flowers from housekeeping.
• Air the restaurant and ensure that the station is clean.
• Receive, greet, and seat guests.
• Present wine-lists and menu cards and take orders.
• Serve food and beverage by the standards of the restaurant.
• Upsell food and beverages.
• Present the bills and receive payment correctly.

• Assisted guests with check-in and check-out processes efficiently.
• Maintained cleanliness and organization in guest areas and dining facilities.
• Provided excellent customer service by addressing guest inquiries promptly.
• Collaborated with kitchen staff to ensure timely meal service for patrons.
• Monitored inventory levels of supplies and reported shortages as needed.
• Communicated with management regarding special requests to meet guests' needs.
• Remained up to date on emergency practices and procedures to guide patrons to safety if necessary.
• Received comments and complaints and worked to deliver solutions to achieve member and guest satisfaction.

Lessons: Types of service, Table settings and table service, beverage service, team work, sanitation and food safety.