![\"Waiter\"](\"https:\/\/www.neuropool.com\/wp-content\/uploads\/2012\/06\/Kellner.jpg\")
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Restaurants, bars or caf\u00e9s are among the businesses where etiquette, i.e. the correct behaviour of the staff, is fundamental to hospitality. The waiter or waitress is the person who deals directly with the guest, so the responsibility of hospitality rests on them.<\/p>\n
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Waiters are part of the whole team and translate the ambience of the shop into a service to the customer. A bad experience with waiters drives away guests and ruins reputations. There is more to etiquette than just decorum, namely dress, outward appearance, attentiveness, work ethic and interaction with guests.<\/p>\n
Clothing and appearance<\/strong><\/p>\n Clean and neat clothes reflect the inner attitude. How a waiter presents himself to the guest reflects their self-respect and respect for his work and his guests. Neat and clean clothing includes a well-groomed appearance, i.e. hairstyle and face should be presentable. Alongside this is a positive attitude expressed through friendliness and smiles. A positive aura improves the ambience and makes for more satisfied guests.<\/p>\n Work ethic<\/strong><\/p>\n Attention to the guest and their wishes and needs are the basic requirements for a good waiter. A waiter should keep a discreet eye on his guests and be close by if he is needed. At the same time, however, he must not appear intrusive. Guests do not want to have to wait too long, but they also do not want to feel observed or harassed. Serve<\/strong><\/p>\n When serving, the usual table manners should be observed. By default, ladies are served first, which also means that they get the menu first. Drinks are served from the right side of the guest, food from the left. Never pass your arm past the guest's face, this is extremely impolite. Interaction with the guests<\/strong><\/p>\n Guests should always be greeted with a friendly face and a smile. Eye contact during a conversation is in keeping with politeness. Of course, a waiter should not face his guests chewing gum. If guests need time to decide, the waiter should wait politely and patiently or offer to let guests choose for a few more minutes. Restaurants, bars or caf\u00e9s are among the businesses where etiquette, i.e. the correct behaviour of the staff, is fundamental to hospitality. The waiter or waitress is the person who deals directly with the guest, so the responsibility of hospitality rests on them.<\/p>","protected":false},"author":1,"featured_media":4462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["4462"],"_fgj2wp_old_id":["3334"],"rank_math_analytic_object_id":["925"],"rank_math_focus_keyword":["etiketten-grundlagen f\u00fcr kellner"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["label-basics-for-waiters"]},"categories":[4],"tags":[],"class_list":["post-4463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bildung-und-karriere","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/4463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=4463"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/4463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/4462"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=4463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=4463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=4463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
It is also important to maintain a good working relationship with the kitchen staff so that communication between the waiter and the kitchen is prompt.
A good waiter quickly gets to know his regulars and their preferences.<\/p>\n
Clearing the table is as important as serving food and drinks. First, while the waiter should appear promptly after finishing a meal or drink, it should not seem as if he or she has been waiting. Always ask the guest's permission before clearing away and do not simply take away empty or half-empty place settings. Traditionally, all plates and glasses are cleared at once, but the modern waiter can calmly clear them in the order in which the guests finish, according to the instructions of the establishment.<\/p>\n
It is often considered impolite for a waiter to give his or her opinion and recommendations on certain dishes or drinks without being asked.<\/p>\n<\/p>\n
When clearing the table, the polite waiter asks if it was tasty and if the guests have any other requests.
If a guest has a bad experience, a good waiter apologises for it, even if it is not his fault. If the waiter is unable to resolve the situation, he must find someone who can, namely the manager.
The bill should only be brought at the request of the guest. After paying the bill, the guest should be thanked politely so that he or she leaves the establishment with a good impression.<\/p>","protected":false},"excerpt":{"rendered":"