SOP Training – Waiter – Day 1

Day 1

Know your job environment

Objective
  • Relax and observe
  • Job shadowing
  • Follow your trainer
Observe
  • Environment
  • Know your job position
On Day 1 you will learn
  • Tour the restaurant, know every department and introduce yourself.
  • If you have questions, ask your trainer. If customer asks something you don’t know, tell them you are new here.
  • If you want to leave your post, for example, go to the bathroom, you must ask for permission from your supervisor.
  • Operating Time
  • Know all the table numbers and locations
  • Know how to set a table, where to put salt and pepper, etc.
  • Know Chefs special, Lunch special, soup of the day, etc,
Necessary documents

Prints: All promotion menus
Files: Restaurant Bräuhaus Presentation
Prints: Table plan, station plan

Our operating times

Opening hours

Daily – 10:00am – 02:00am

Hot kitchen
Daily – 10:30am – 23:00pm

Lunch specials
Daily – 11:00am – 14:00pm

Afternoon break 
Daily – 16:00pm – 18: 00pm

Cocktail hours
Daily – 22:00pm – 02: 00am

Night owl
Daily – 23:00pm – 01: 00am

The stations

VIP 1 – Raurakl – Mythical creature
VIP 2 – Wolpertinger – Mythical creature

Bar

1 – Klafter – Old Germ. measurement
2 – Alb – Mountain
3 – Schwemm – Beer selling place
5 – Joseph – First name of Mr. Pschorr
6 – Neuschwanstein – Castle
7 – Ludwig – German Emperor
8 – Theresia – First name of Mrs. Hacker
9 – Willhelm – German King

Tabel and Station Plan

Opening duties

Opening duties restaurant

Opening duties are to be carried out from the waiters in association with the runners. All duties are to be overlooked by the Supervisors and checked after completion.

  • Clean all tables with appropriate chemicals
  • Check / Brush chairs
  • Clean table tops to be placed on tables, along with full and clean cruets, and promotion materials
  • Ashtrays to be placed in smoking area only
  • Prepare and clean service trays
  • Set up workstations with appropriate miseen place (condiments, napkins, ketchup, mustard, pepper mill, oil and vinegar, tooth picks, cruets, saucers, coasters, . . .)
  • Prepare your sideboard with clean menus and bill presenters
  • Dust all displays
  • Ensure brass “STAMMTISCH” reserved signs are clean.
  • Check the till, switch on, check prices of daily specials
  • Polish cutlery and fill up all workstations
  • Ensure that there is enough butter for the day
  • If necessary date and store fresh products in the fridge
  • Check stock of napkins, sugar etc. and replace if stock is low
  • Prepare a small container with water and appropriate chemical for cleaning cloths

General set up

Fully laid table

A fully laid table at Restaurant Bräuhaus has a table mat in the middle of the table. On it sits the following:

Stone mug with cutlery and napkins, cruets, ashtray, promotion stand and the reserved sign if the table is booked.

Table Set Up

Chefs Special

We have a daily and weekly Chefs Special.

In the daily morning briefing the specials will be announced and you will get a description. This will include the ingredients and the way of preparation.

A promotion menu will be handed over to assist the waiters and runner to insert into the promotion stands on the tables.

You will write the daily special on the black board and place it outside the restaurant for passing guest to be seen.

Chefs Special

Lunch Special

We also have a Daily Lunch Special.

In the daily morning briefing the special will be announced and you will get a description. This will include the ingredients and the way of preparation.

A promotion menu will be handed over which you will put into the promotion stands on the tables.

You will write the daily special on the black board and position it on a prominent place outside the restaurant for passing guests to be seen.

Other promotions

After lunch the promotion menus have to be replaced with the relevant promotion according day time and weekday.

There are Afternoon Specials, Cocktail Specials, Happy Hour, Weekend and Family Specials.

 

Afternoon/Coffee Special

Days:                                       Mon to Fri

Time of the day:                14:00 until 18:00.

Espresso
Double Espresso
Americano
Cappuccino
Latte Macchiato
Hot Chocolat
Tea
Black-, green- milk, or herbal tea

Kids Menu

Days:                                        every day of the week

Time of the day:                  anytime

If our guests are younger than 12 years we offer them our Kids Menu. This menu is an artwork for children on which they can draw and paint. For this purpose we provide crayons for children with their menu.
You as a hostess have to ensure to bring a Kids Menu and crayons with you when ushering a family with children to a table.

Cocktail Menu

Days:                                        7 days a week

Time of the day:                  after 22:00pm

The cocktail hour starts after the dinner time. During dinner we serve our guests mainly our beer as this is more suitable to our menu items.

After dinner we want to extend our offer with cocktails, especially and understandably – beer cocktails.

These cocktails are created by our barmen. Our company is always open for new ideas, which means, if you have a recipe or suggestions of how to improve or extend our menu, please tell your supervisor.

Log Book

You will have to write a daily report into the Log Book

This report shall include the number of guest we served at that day. This information comes from the till system.

Any accidents or special incidents as there are: description of the running of the daily operation, lost items, complaints, sickness, issues with guests, events, etc.

Tips:These should go into a separated petty cash account. This money will be used for team building events in favour of the team.

The report shall be dated and signed by the reporter and the book will be given to the Restaurant Manger on the next morning.

Into a second book – the Beer Book you will have to write down the amount of beer consumed that day. The beer report shall state detailed figures of litres of Lager and Dark and the number of bottles sold in separated columns.

SOP Training – Waiter – Day 1
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