Task for Zang T.D.

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Lesson 9

Safety

A waiter may not realise that he is exposed to a number of hazards that jeopardise not only him but his job as well. Accidents in the restaurant could tarnish the good image of the establishment. The guest will only view it as clumsy and unprofessional. He will not be sympathetic to a mistake.

                             The waiter should:

1. Carry equipment on trays only as much as the body can take.

2. Report faulty equipment to the proper authority, otherwise it could malfunction at a crucial time.

3. Discard chipped glassware and chinaware.

4. Look out for uneven carpet layout as a waiter could trip.

5. Ensure that shoe laces are well tied otherwise loose laces could result in tripping.

6. Normally the service entrance is a swing door. A waiter should always be cautious of the possibility of another waiter on the other side. In case the door has a window, care must be taken to look through it before using the door.

7.  Do not run in the restaurant as it could bustle another waiter.

8.  Be careful while lighting a match as it can lead to a fire.

9.  Push trolleys, never pull them.

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Training Methodology         Solicit ideas from trainees as to where hazards exist in a  

                                                                   restaurant. List their ideas on a blackboard and checklist

                                                    the points given above against their ideas.

Enforce learning by reinforcing the above points when they are in actual service.

Training Aid                             Blackboard, chalk and duster or overhead 

projector.

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Lesson 10

Sanitation and Hygiene

Sanitation and hygiene are a predominant criteria for a guest's choice of a restaurant. A guest is particular about hygienic food and the cleanliness of the environment. In order to ensure a good image the waiter must keep the following points in mind:

1. Remove soiled dishes and leftover food from the table imme­diately. Food items and crumbs that fall on the table must be crumbed or wiped out with a napkin on a side plate.

2. Keep sideboards, tables and other surroundings clean and meticulous as a   guest is very observant.

3. Keep all sauce bottles closed. When in use ensure that the mouth of the bottles are wiped clean before presenting them to a guest.

4.    Clean cutlery in fresh water and dry them before use.

5.    Wipe glasses with a clean waiter-cloth and hold up the glasses against a light to detect any stains and thumb impressions.

6.    Bar mirrors as well as plate glasses should be free of stains.