Cook's topics are professional ethics and psychology. Code of honor for a catering employee

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Ministry of Education and Science of the Russian Federation

State educational institution of secondary vocational education

“St. Petersburg Economic and Technological College of Public Catering”

Abstract on the topic:

“Professional behavior of the cook, bartender, waiter”

Completed by: Kapustin A.V.

Teacher: Nikitina M.V.

Grade:___________

The business behavior of employees of public catering enterprises can be manifested not only in the quality performance of the duties assigned to him, but also in a creative approach to solving the problems he faces. Such initiative behavior of the employee implies activity and high responsibility of the employee. The initiative behavior of an employee can both promote business cooperation and destroy it, creating unforeseen problems in relationships with the team and in the activities of the enterprise.

The speed of service seems to the consumer a natural factor in the professional activity of catering workers. So natural that it does not cause any particularly enthusiastic reaction in him, but only a neutral-positive assessment.

In the process of serving consumers, a wide variety of rules of human communication come into play. The confidence and calmness of catering employees are transmitted to the consumer, instilling confidence in the quality of dishes and the level of service. On the contrary, the nervousness of the attendants immediately negatively affects the mood of the consumer. Moreover, a negative service model can result in a lot of negative emotions on the part of consumers: distrust, disrespect, infringement of his dignity. If, under these conditions, a PES worker also shows inattention and arrogance towards consumers, then their behavior will be even more unpleasant for him. The employee who knows how to control his behavior and control his reactions can avoid conflict.

Self-control is the selection of permissible or necessary actions even before a person has begun to act, i.e. regulation of behavior in general.

All of the above fully applies to the profession of a waiter. The waiter (bartender, bartender) must take into account (what impression his behavior makes on those around him, weigh his actions and words. At the same time, he is guided by the norms of behavior accepted in our society, as well as professional requirements.

The communication process requires mutual respect. The waiter has the right to expect in relation to himself a cultural and polite attitude on the part of consumers, who are often the perpetrators of the conflict. However, in such cases, the waiter must remain polite - after all, he is in the service. No matter how difficult it is, but he must set an example of worthy behavior and endurance. This is the manifestation of the professional, as well as the emotional culture of an educated person.

When serving, it is impossible to do without well-defined principles and professional qualities that determine the ethics of the behavior of a waiter, cook, bartender, bartender, such as: constant friendliness, courtesy, tact, hospitality to all consumers; courtesy, readiness to provide services, fulfill the requests of consumers; benevolent and attentive attitude to the claims of consumers; acceptance of the consumer as he is, refusal to try to teach him, re-educate him.

Consider the basic professional qualities that an employee who is directly related to serving visitors to restaurants, cafes and other catering establishments should possess.

The consumer should meet a benevolent attitude towards himself from the moment he enters a restaurant, cafe or canteen. The attentive attitude of the doorman to the guests will help to increase their psychological tone. On the contrary, the rudeness with which the visitor will encounter at the threshold of the enterprise will not only humiliate his dignity, but also spoil his mood for a long time.

In dealing with consumers, courtesy is the norm of behavior for a waiter, bartender, bartender or cook. Politeness is perhaps the main professional quality of a waiter. In the process of communicating with people, it manifests itself in a variety of forms: in the willingness to fulfill a small request of the consumer, in an unobtrusive manner of providing services to older people, in an individual approach to each guest.

When serving even the most "capricious" consumers, such a high level of cultural behavior of the waiter is offered, when his actions are dictated not by duty, but by habit. So, a courteous waiter will in no case let the consumer feel that they have “forgotten” about him for some time, that “no one cares” about him, etc. He will constantly solve some issues related to service : listen to the opinion of consumers, fulfill their additional requests, etc. At the same time, the waiter must not only demonstrate his good knowledge of culinary arts, merchandising, serving methods, but also be able to maintain a conversation about the events of political and cultural life.

The job must be attractive to the employee. The high professional skill of the waiter is manifested primarily in his behavior - natural and relaxed, as well as in gestures and movements, which should be expressive and eloquent, but not pretentious. This is achieved by long-term training, a critical attitude to one's work.

The dialogue with the consumer should be professional. The quality of service largely depends on a well-constructed conversation between a waiter and a consumer. A relaxed and businesslike conversation will be an additional factor helping to find an individual approach to each consumer or group. During the conversation, it is easy to find out the wishes of the guests in holding the evening, tastes, favorite dishes and drinks.

A POS employee should develop a principle - to accept the consumer as he is, to attentively and tactfully serve all visitors, regardless of their appearance. Therefore, one should in every possible way demonstrate one's tolerance, gentleness, complaisance, respect for human individuality.

A professional approach to service means that all consumers, regardless of gender, age, ideological convictions and moral virtues, have the right to attention from catering workers. The ability to find an individual approach to the consumer is an important professional feature of an employee. Establishing contact with the visitor begins with the ability of the staff to guess the character by their appearance, manners, tone. No wonder they say: how many people - so many characters. By a person's face, hands, clothes and shoes, the way he sits, how he talks, how he makes an order, one can determine his profession, character, social affiliation, etc. This information will help you find the right tone with the guest and thereby satisfy his taste. With a lively, verbose person, it would be a mistake to talk at a slow pace, with a cheerful person - in a sad tone, with a sad person - cheerfully. You can't judge a person by their first impression. This is the commandment of every catering worker.

The assessment of the consumer should be approached differentially, depending not only on age and profession, but also on other factors:

 men are more resolute in choosing dishes and drinks than women, they are more sociable and trusting to the recommendations of the waiter;

 women pay more attention to the sanitary condition of the hall, the aesthetics of table setting, they are more critical than men in the choice of dishes;

 with elderly consumers it is necessary to be emphatically polite, to refrain from persistent recommendations when choosing dishes and drinks, as they, as a rule, are committed to their habits and tastes;

 young customers often hide their ignorance and therefore need tactful advice from the waiter.

No matter how different the characters and tastes of the guests of a restaurant or cafe are, they are all united by one desire - to receive an order in the shortest possible time, provided that the waiter is tactful, concise and polite. The following rules will help to avoid misunderstandings when serving a visitor with a "difficult" character:

 give him the opportunity to choose the place and dishes;

 accepting the order, immediately fulfill it;

 fulfill the order quickly and without fuss;

 reduce the dialogue with the consumer only to answers to the questions asked;

 give explanations of the features of certain dishes as short as possible, avoiding professional words and expressions;

 when talking with such a consumer, adhere to the principle "to respect the interlocutor, while maintaining his dignity."

The professional behavior of PEP workers is formed depending on the psychological qualities and taking into account the use of knowledge of psychology and the rules of etiquette.

The employee must have professional abilities, i.e. be professionally fit, must be a good psychologist, which will allow him to:

 understand consumer behavior and influence them purposefully to create optimal service conditions;

 to understand oneself well and consciously manage one's feelings and emotions;

 Know your co-workers well and maintain a relationship of camaraderie and mutual assistance.

Literature

1. Sukhorukov M.M., V.V. Isakov V.V. Psychological features of the work of catering enterprises. - St. Petersburg: Business and Law.

2. Novikov V.V., Zabrodin Yu.M. Psychological management of a production organization. – M.: Progress.

Knowledge of the basic psychological laws allows people to find psychologically correct solutions in various situations, helps not only to influence other people, to develop in themselves those qualities that are necessary in a particular field of activity.

Psychological phenomena arising from the interaction of people are studied by social psychology, one of the applied branches of which is the psychology of service, or the psychology of service. In the service sector, the general laws of psychology have a peculiar coloring. For example, the communication of service personnel with customers is characterized by features that are absent in the labor collective and in the family circle. Therefore, understanding the behavior of a person acting as a client, a service worker needs to know the psychology of the service process - in particular, the motives, reasons and goals that guide customers when visiting a restaurant; individual, age and other characteristics of demand, etc. Currently, much attention is paid to the study of the personality of the client, the personality of the employee of the catering enterprise and their relationship in the service process.

The food industry is a specific area where communication between people takes up more than 90% of the working time. The ability to establish psychological contact with a client is a professional quality of restaurant, cafe, bar and other catering workers. Knowledge of service psychology will help staff:

Understand customer behavior to select the best option for their service;

Know your inner world in order to consciously regulate your own behavior.

Each person is formed in society as a unique personality with its individual characteristics, properties, and characteristics. Psychology distinguishes people by temperament, which manifests itself as a set of individual psychological characteristics of a person characteristic of his behavior and activities, in particular, the pace, rhythm, intensity of mental processes and states, features of a person’s mental make-up, expressed in the degree of emotional excitability, mobility, vitality. activity.

There are four types of temperament: choleric, sanguine, phlegmatic, melancholic. Temperament is the most general characteristic of a person, which leaves an imprint on his activity.

Food service personnel must take into account the temperament of customers, since each of them requires completely different tactics in serving. For example, a choleric client reacts very quickly to the surrounding reality, is quick-tempered and harsh, often very indignant. Therefore, when serving him, the waiter must show maximum attention, endurance, quickly respond to his request. The waiter must always be ready to reduce the increased excitability of choleric people. The phlegmatic is characterized by slowness, and in the process of serving such people, you need to take the initiative in your own hands and be persistent in offering a choice of dishes and drinks.

In the management of service processes in food establishments, it is also very important for managers to know the type of temperament of the personnel of the contact zone. For example, a sanguine waiter successfully serves customers, but it is difficult for him to perform the monotonous, monotonous operations performed when serving a large group of customers. A choleric waiter is indispensable when serving a large number of customers, but he does not control himself well in tense, conflict situations. The phlegmatic waiter is restrained, balanced, but cannot work at a fast pace, which causes irritation among customers. The melancholic waiter is friendly, responsive, seeks to avoid conflicts, but is slow and touchy.

Among the mental properties of service personnel, which largely determine the culture of service, attention, memory, and speech are of particular importance.

Customer service operations (meeting a guest, taking an order, showing a bottle of wine, making a payment, etc.) require constant concentration of attention (you need to see everything, hear everything, say everything). The degree of concentration of attention is influenced by such an important factor as the number of objects of attention (serving several customers sitting at different tables at the same time). The work of a waiter often requires a quick switch of attention when it is necessary to move from one operation to another (take an order from one client, make a final payment with another, serve a dish to a third).

Developed memory allows the waiter to easily remember the names of dishes and drinks, ingredients, prices, service technology. The waiter must always be ready to quickly and correctly reproduce from memory all the information necessary to serve a particular client.

The client needs to be offered only what, in the opinion of the waiter, he may like. It should also be noted that you should not completely identify your taste with the taste of guests, as unforeseen complications may arise due to their mismatch.

Different customers make their own decision to purchase a service: some make the decision on their own, others resort to the advice of service personnel. You should not openly impose a service. In any case, the last word when making an order should belong to the client. It is only necessary to tactfully, with an understanding of the matter, bring him to a positive decision.

Finishing the service, you should thank the client for using the services of this particular company, and express the hope that in the future his visits will be regular.

From the point of view of psychology, the waiter must use special techniques during customer service, which are as follows:

1. Earn trust. Believe in what you say. Convince the guest that you are his sincere friend. Honestly say that this dish will be "too heavy" for him. Recommend something cheaper in a minute, prices will fade into the background for him, and advice will become important.

2. Be perfect. It is important that from the very first seconds the guest understands that he has come to an energetic and likeable person. To do this, you need to pay attention to speech (especially the first words), facial expression (easy smile), appearance (neat haircut, excellent suit, clean hands and nails, lack of jewelry, etc.).

3. Become the master of the situation. Gently take your place in the conversation. Turn into a person to whom the guest, as it were, delegates his right to place an order. Experienced waiters know this. Very often, in this way, orders are made for large companies.

4. Get the client's attention. In this case, it is appropriate to follow the chain: attention - interest - desire - order.

5. Know how to ask questions. For example: “Don't you want to?”, “Don't you want to?”, “Don't you think?”, “Don't you think?” etc. Such questions, as a rule, help to avoid controversial situations.

Talk to the guest. And listen carefully. The guest can feel at the same time at home. This technique is especially recommended for bartenders.

Business communication plays an important role in the life of restaurant service workers. It defines the relationship between people and is built on the basis of ethical norms and rules. From an ethical standpoint, the activities of managers and staff in the provision of catering services should be evaluated. This area is based on the direct contact of restaurant workers with consumers, which requires an increase in the level of organizational culture.

In modern conditions, much attention is paid to the concretization of corporate behavioral standards. Ethical requirements are reflected in the Internal Labor Regulations, job descriptions and contracts.

The practice of introducing behavioral standards in Russia and abroad shows that business behavior should be based on official, business and speech etiquette.

office etiquette in the field of restaurant business - a set of norms, rules, regulations that determine the relationship between restaurant employees in the process of joint activities.

The rules of office etiquette provide:

– equal awareness of the state of affairs within the competence of officials along the vertical;

- the correct setting in the communication process: when formulating a message, you need to think over the course of its implementation, the possibility of implementation;

– observance of the rules of objectivity, as well as the principle, “nothing can be higher than business and business cooperation”;

- the basis of official etiquette is speech etiquette and compliance with the rules of behavior in society;

- encouragement of employees in the form of bonuses, rewards, gratitude and compliments;

- the punishment of the employee must be objective, correspond to the degree of responsibility, the degree of awareness; it is important to learn to condemn the offense, not the person;

- office etiquette should be directly related to the principles of team management.

The basic principles of team management include:

- setting clear (perspective and current) tasks for the team as a whole and for each employee;

– holding official consultations in order to achieve the required results in the work

- development of job descriptions that are maximally adapted to solve specific problems;

- delegation of authority by transferring tasks or areas of action of the head to a subordinate. At the same time, rights, competence and responsibility are delegated. However, full or partial delegation of authority does not remove responsibility from the head;

- the use of verbal instructions as the most important element of business communication; it acts in the form of a direct proposal to perform a certain action; given personally to the performer.

The basis of office etiquette is the style of the relationship between the manager and subordinates, which determines the level of the corporate culture of the restaurant (a system of values, moral and ethical standards, rules, and customs common to all its employees).

In a restaurant, where the head and managers treat their subordinates kindly, delegate authority to them and provide them with the opportunity to act in appropriate situations at their own discretion, employees feel more confident, convey a good mood to consumers.

Employee motivation is the willingness and desire of a person to perform their work in the best possible way to achieve their personal goals and the goals of the enterprise. In a system of motivation or incentives, it is essential to achieve the right balance between reward and punishment.

Collectivism, teamwork, corporate values, motivation system contribute to the successful work of the team, the creation of a team of like-minded people.

When developing rules or regulations for restaurant employees, it is necessary to describe the norms of behavior and communication in the team, to explain the existing traditions. This helps to accelerate the process of adaptation and the choice of the right position in communication with team members. The most common way to train junior and middle service personnel is to assign new employees to experienced ones who have work experience at the enterprise, to conduct trainings.

Business Etiquette- a set of characteristics (commandments) of the business world, which are based on respect for the personality of a person, recognition of his individuality. The business etiquette of an entrepreneur in the restaurant business includes the norms of professional conduct - professional ethics.

The modern entrepreneur in the restaurant business:

- is convinced of the usefulness of his work not only for himself, but also for society as a whole;

- proceeds from the fact that the people around him want and know how to work, strive to realize their potential with him;

- believes in the restaurant business, its attractiveness, treats it as an art;

- recognizes the need for competition, but also understands the need for partnership in business;

- respects himself as a person and appreciates the personality in each of the people around him;

- respects state power, any property, social order, laws;

– trusts not only himself, but also others, respects professionalism and competence;

- values ​​education, science and technology, culture, ecology; strives for technical progress, innovations;

- shows humanism (humanity, love for people).

Forming yourself as an entrepreneur, you must be polite, tactful, benevolent and be able to manage your emotions; it is important to form an image of a business person that will ensure success.

Business etiquette includes:

- rules of introduction and acquaintance;

- rules for conducting business conversations and negotiations;

- rules of business correspondence;

- the procedure for conducting telephone conversations;

- requirements for appearance, manners of behavior;

- mastery of speech etiquette.

Speech etiquette as a set of general cultural norms of communication includes:

- the ability to formulate one's thoughts;

- the use of the rules of greeting, introduction, farewell, expression of gratitude, wishes, apologies, requests, invitations, advice;

- the ability to make subtle compliments that create an atmosphere of goodwill and trust;

- the ability to exclude the following words and expressions from speech etiquette: “no”, “no”, “no vacancies”, production is overloaded, etc.

- the ability to use phrases: “let me suggest”, I can recommend”, “we have accepted”, etc.

Compliance with professional ethics by restaurant employees is the key to a high culture of service. The desire to prove oneself from the good side, the ability to restrain negative emotions is the main task of restaurant service workers.

The essence of the professional ethics of restaurant workers. As you know, the moral responsibility of restaurant workers is very high, since their activities are connected with people. At the same time, the well-being, mood and health of visitors communicating with them largely depend on their work. The work of restaurant workers cannot be strictly formalized. They are required not only high qualifications, but also a deep awareness of their moral duty to the guests. Here duty turns into a moral need. In other words, in professions of the “person-to-person” type, in addition to the general requirements of morality, there are specific requirements and norms of morality. These include, of course, the professions of a waiter, bartender, head waiter, etc.

The professional ethics of restaurant employees expresses the practically established morality of serving activities in a restaurant. What is its essence?

Professional ethics of a restaurant worker is a set of specific requirements and norms of morality that are implemented in the performance of professional duties in serving guests. It is based on the psychology of restaurant service. Professional ethics aims to form a professional duty and honor in a waiter (bartender), instilling the skills of a culture of communication, both with visitors and with their colleagues, etc. It serves as a guide for the waiter on the available samples (standards) of morality. So, cordiality, politeness, tact, friendliness are mandatory qualities of a restaurant worker. Each of them should strive for serving visitors to this exemplary set. In order to develop the habit of complying with the requirements of professional ethics, a restaurant worker, especially a beginner, must at first control his every step. Then it will not be required, because he will no longer be able to do otherwise.

The waiter (bartender) must be able to control his mood, not to succumb to a momentary impulse of irritation. A bad mood should not affect the attitude towards visitors and work colleagues. As experienced workers note, one should “leave” one’s bad mood before entering the restaurant.

Only a rude and dissolute person can fall into a state of passion over trifles, insult visitors, and take out anger on them. He does not respect himself or others and is professionally unsuitable for service activities. A restaurant worker must be able to correctly evaluate his own behavior, be self-critical. Only such a restaurant worker can maintain the prestige of his profession at a high level.

Violations of the norms of professional ethics, such as cheating, weighing and others, are immoral. Such acts are not only condemned by public opinion, but the people who committed them are subject to punishment. But, unfortunately, in the field of restaurant service there are still workers who see only such benefits in their activities. These are people with a tarnished reputation, lovers of easy money and a long ruble. Of course, such people are random in the restaurant service, unsuitable for work in a restaurant.

Code of Professional Ethics. The requirements of the professional ethics of restaurant workers are recorded in a special document (code).

Consider the main provisions of the code in the memo “Rules for the culture of service in a restaurant”:

• Each guest should feel that he is welcome in the restaurant.
• Every visitor is a potential guest.
• A friendly look, a kind smile, combined with a businesslike behavior help to establish contact with the guest and facilitate his service.
• Accept the guest as he is. Do not try to change him in a few minutes of communication with him. Be tactful, polite and cordial, but politeness should not turn into obsequiousness. Politeness is the most reliable tool in dealing with people of different ages, character and temperament.
• The attentiveness of the waiter is one of the main conditions for a favorable moral and psychological climate in the restaurant service room. Inattention is the greatest evil in the relationship with the visitor.
• Nothing traumatizes mentally, depresses and embitters the visitor like indifference, a dismissive attitude towards him.
• Know how to control yourself, show restraint and patience. Take care of yourself, don't let yourself get overly annoyed.
• Respond to rudeness with restraint and courtesy.
• Never ignore the claims and objections of guests.
• A sincere and timely apology is not a humiliation, but a worthy recognition of a certain guilt and a sign of culture.
• Each act of a restaurant worker must be motivated and not cause the guest to doubt his fairness.
• Keep your head straight and do not lower your head when you are in sight or talking to a guest.
• Try to evenly distribute your physical and mental stress, do not forget about the hours of the main flow of visitors.
• Stick to the arrival time agreed with the guest.
• Take care of the honor of the restaurant and your work colleagues.

It is not enough for a restaurant employee just to learn the provisions of this memo. These provisions must pass into his convictions, become his “second nature”.

However, some restaurant employees, unfortunately, do not comply with the requirements of professional ethics. Visitors still have to deal with callousness, callousness, an arrogant attitude towards themselves, cheating, failure to return change, etc. Of course, all these deviations should be fought with both administrative and educational methods.

Topic 4.3 Etiquette in the professional activities of a catering worker

The student must know:

Rules of office etiquette for service workers: greetings, introductions, behavior in the process of communicating with management, with colleagues, with clients, in a team of professionals;

Be able to apply the rules of business etiquette in professional activities.

Ethics of the food service worker. Ethical and aesthetic component of the professional ethics of a catering worker. The problem of professional deformation and moral ʼʼcostsʼʼ of the profession.

Norms and rules of official etiquette. Behaviors. appearance requirements. Speech etiquette. Table setting. Reception service. Table etiquette. Daytime and evening appointments

KEYWORDS:

PROFESSIONAL ETIQUETTE	SHAPED STYLE
AESTHETICS	TYPES OF RECEPTIONS
MANNERS	SPEECH ETIQUETTE

Etiquette is a word of French origin, literally translated into Russian means ʼʼa set of rules of conduct in societyʼʼ. Etiquette and ethics are closely related concepts.

In etiquette, two sides are distinguished: moral and ethical (norms of behavior) and aesthetic external forms of manifestation of these norms, ᴛ.ᴇ. grace and beauty of manners.
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These two sides are relatively independent. You can be, for example, a good, kind person, but to show your spiritual qualities is ugly, ugly, rude. And, on the contrary, it happens that a person who is evil by nature behaves outwardly beautifully, quite attractively. Meanwhile, the ethical and aesthetic aspects of human behavior constitute a single whole. It is no coincidence that in ancient Greece the social ideal was the harmony of the internal qualities of a person - nobility, beauty, kindness, honesty - and the external manifestation of these qualities - elegance of manners, ease of movement.

Τᴀᴋᴎᴍ ᴏϬᴩᴀᴈᴏᴍ, ethics is combined with aesthetics in etiquette. We can say that etiquette is a beautiful, ʼʼaestheticʼʼ ethics. Manners are elements of etiquette, manifested in certain types of human communication and behavior. In everyday life, both sides of human behavior - ethical and aesthetic are inseparable, united.

The aesthetic side of behavior - the beauty of manners, skills and abilities in communication, that is, external forms of behavior, has become a subject of public concern since ancient times.

Much attention was paid to this in ancient Egypt, Persia, Assyria, Babylon.

Manners. This tin comes from the French ʼʼmaniereʼʼ, which means ʼʼreceptionʼʼ, ʼʼmode of actionʼʼ, that is, a way to behave. As downloaded above, manners are an external form of behavior, treatment of others. Manners are both gait, and gestures, and facial expressions of a person, as well as the properties of his speech (used expressions, top, intonation).

In the work of service personnel, manners play a paramount role, they are an indicator of the external and internal culture of the employee. The beauty of hand movements, gait, the ability to stay in front of visitors, to behave in a conflict situation, this is a manifestation of good manners.
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Common manners, incl. in the service sector, appear involuntarily. Good manners do not arise in a person by themselves, they need to be educated. The success of this education depends on the inner plasticity of a person, his gift to adapt to the most unexpected changes in the situation, to new conditions. Here, the characteristics of the human psyche, his character, temperament, inclinations and dislikes also play an important role. Thanks to his flexibility, a person can develop in himself such qualities as discipline, diligence, will, patience, observation, which form the foundation of human behavior.

The manner of the staff is built on the principle of caring for others. His behavior should indicate attention to the consumer, his requests. The waiter (head waiter, bartender, bartender, cook) must show, above all, hospitality. Experience shows that a waiter with bad manners, as it were, pushes away, extinguishes people's sense of festivity when visiting a restaurant or cafe. Cannot arouse the sympathy of the guests and the excessive obsequiousness of the waiter.

Meeting visitors at the entrance to the hall, the head waiter or waiter, first of all, greets them. At the same time, he does not give his hand, but if the visitor himself wishes, then this should be done. The waiter accompanies the greeting of the guest with a slight tilt of the head and a smile. All behavior of the waiter should express friendliness, correctness and restraint.

A smile in this case plays a strictly defined role. The waiter or bartender should not forget that, perhaps, a person came to visit them after a hard day, was tired, and a smile will help in this case create an atmosphere of hospitality and sincerity, cheer up.

The next requirement is a beautiful posture and gait. A beautiful posture is light and graceful movements, without sharp turns, waving arms, protrusion of the chest and abdomen. Even the gait of the waiter attracts the attention of the guests. You should move around the hall quickly, but measuredly enough, not running, with light steps.

Of course, the general appearance of a catering worker largely depends on well-tailored uniforms and shoes. High or curved heels can unrecognizably change the gait, giving it an unnatural, mannerism.

The correct posture of the waiter is an indispensable condition for good manners.
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He should stand straight, not leaning on a sideboard or table.

An unpleasant impression is made by a waiter or bartender who, in the process of explaining, waves his arms or listens indifferently to the visitor. You need to look the interlocutor in the eye, carefully listen to his wishes.

You should not keep your hands in your pockets in the presence of a visitor, this is regarded as a manifestation of complete disregard and indifference. Etiquette requirements prohibit the waiter, bartender or bartender from slobbering fingers when counting bills, crunching fingers. In general, the waiter should keep his hands ʼʼunder controlʼʼ.

Of great importance are facial expressions and facial expressions, on which there should be only cordiality and friendliness. The specifics of the work of a service worker requires that his face is always attractive, and his facial expressions are free, uninhibited. You should not strain your face when reacting to the actions of the consumer, on the contrary, the facial muscles should be relaxed. It is unpleasant for the consumer to see a waiter with a tense expression, raised eyebrows in astonishment, an underlined expression of bewilderment. When they say about a person that ʼʼ everything is written on his faceʼʼ, then in this case ʼʼ it is writtenʼʼ should be goodwill, but not indifference, not contempt for others, or, on the contrary, servility.

The modern style of behavior of a waiter is characterized by restraint and at the same time naturalness, ease.

Aesthetics of work clothes. The work of a waiter, bartender, bartender always takes place in public. Constant communication with consumers makes special demands on his appearance. Dozens of eyes are fixed on him, as on an actor in a theater, he is surveyed from all sides. By the appearance of a waiter, a public opinion is often created about all workers in the industry. For this reason, the aesthetics of clothing is ranked among the categories of professional ethics.

ʼʼManners make a manʼʼ says an old proverb. This means that the inner content of a person is also judged by manners. A sloppy waiter makes an unpleasant impression, he can even spoil the overall impression of visiting a restaurant or cafe. Noli uniforms are not in order, this is regarded not just as negligence, but disrespect for others. Untidy dress is incompatible with professional functions. A high culture of service and aesthetic appearance are inseparable.

Waiter clothes. In any cafe and restaurant where visitors are served by waiters, appropriate work clothes must be installed - the so-called form of a certain style, emphasizing the employee's belonging to the enterprise. It facilitates the maintenance procedure, disciplines the staff. As a service uniform for the administration, we can recommend a strict, business suit, in color in harmony with the color design of the hall. The logo of the enterprise is possible on the suit.

In international practice, a certain uniform for waiters has long been adopted, which meets both aesthetic and utilitarian requirements. In luxury and high-end restaurants, the uniform for evening work is a black three-piece suit with cuffless trousers and piping made of shiny material, a vest made of black dense material, black dress shoes, a white shirt with cuffs, a black bow tie. For daytime service, white jackets made of dense, well-lying material are used. In the summer, the same form is used, but somewhat lighter. Instead of a jacket and vest, a light jacket of light ruts made of linen or linen fabrics is more comfortable.

Service staff - women are advised to wear formal dresses with short sleeves and white collars and cuffs. Sometimes the waitresses wear a suit. The shoes are plain black patent leather low-heeled shoes. On the lapels of suits, you can wear the emblem of the company in the form of a badge, embroidery, etc. In each restaurant, the waitresses should have their own color of clothing - which depends on the color scheme of the interior of the enterprise. But in all cases, the uniform and footwear for all service personnel should be the same. Poisonous colors in the suit of the attendants are unacceptable.

The uniform of the head waiter and the administrator is somewhat different than that of the waiters. But this difference should be only in the color of the suit, the presence of a tie and the corresponding badge.

In many countries of the world, restaurants and catering establishments that have national motifs in their design, as well as thematic color, use vests, stylized trousers, shoes, elements of national clothing, etc. as uniforms. For out-of-class restaurants, variety shows and casinos as forms, a tailcoat is used.

At official receptions, banquets and various types of special services, when it is possible for guests to appear in tuxedos with white butterflies, the waiter dresses in a tailcoat with a black bow tie. It is also recommended in such cases to serve guests in white gloves. A waiter's clothing set must include a white handbrake used when serving and cleaning the table.

Musicians. Singers must also have a uniform, although there are no strict requirements for color and style. The uniform for the cloakroom staff and the porter may consist of traditional black linen jackets and trousers with gold piping, caps with the restaurant emblem.

Comfortable and well-fitting clothing has a positive effect on a person's mood, increases his performance. At the same time, a baggy, colorless suit irritates and interferes, which negatively affects labor productivity.

Chefs clothes. The color and character of work clothes, in addition to their functional purpose, stimulates the desire for cleanliness and order. For this reason, in those rooms where special cleanliness is required, white coats should be the main form of clothing. In large enterprises, it is recommended to have clothes of different colors for workers in different workshops.

A person spends about a third of his life in production. Therefore, his work clothes should be comfortable, beautiful, since psychologists have found that they affect well-being.

In production conditions, the white color of clothing is regulated by sanitary requirements, however, it must be attractive, comfortable and beautiful, adjusted to the height and figure of the cook. In some cases, for the production manager and foremen, it is possible to sew workwear of a different cut on an individual order.

Women, as you know, tend to desire to decorate their clothes, which is unacceptable in production conditions. On the lapel of overalls there should be only the corporate badge of the enterprise, which, along with other permanent branded elements, serves as a subject of professional pride for employees of a cafe or restaurant.

The nature of the cook's sanitary clothing depends on the specifics of the work. Most often, this is a set of a jacket (or robe), an apron and a headdress.

The headgear included in the set of sanitary clothing is used to remove hair. The form of a high chef's hat has been developed by centuries of practice and is the most rational. This is the traditional headdress of a male cook in all countries of the world. In addition to a good aesthetic appearance, the chef's hat also creates an air gap above the head, which protects it from overheating in the conditions of high temperatures in hot shops. For women, of course, a starched scarf is more acceptable.

The aesthetics of overalls presupposes, first of all, all cleanliness. A dirty apron or jacket sharply lowers the mood of the worker, and is also regarded as a violation of the sanitary regime. Putting on a neat uniform, a person internally pulls himself up, as it were. A neatly dressed chef always inspires respect and respectful attitude of consumers.

appearance requirements. Appearance is not only an attractive face and neat clothes. These are components such as hair, cosmetics, personal hygiene.

The head waiter, waiter, bartender, bartender are always in the mind of consumers, and therefore they should look elegant. Elegant does not mean only fashionably dressed. This concept is much broader. V. Dahl in the ʼʼExplanatory Dictionaryʼʼ defines the concept as follows: ʼʼElegant, graceful - means beautiful, beautiful, artistic, consistent with art, generally tastefulʼʼ.

Each person must comprehend the secret of elegance himself, while showing taste and taking into account the originality of his appearance and character. Taste is, first of all, a sense of proportion (K. G. Paustovsky), I am elegance, strict correspondence and proportionality of the proportions and colors of clothes, in general, all toilet items.

All personnel of the catering establishment should look outwardly attractive. Employees, by their very appearance, have an emotional and psychological impact on consumers, and in this regard, they must monitor their appearance.

Appearance, as a rule, reflects the character traits of a person, his attitude towards others. A person who is careless in his dealings with people almost always bears this stamp of carelessness on his appearance. A cultured person always takes care of his appearance, both at home and at work. First of all, it refers to the hairstyle.

Each profession has its own speech specifics. The emotionally expressive characteristic of the speech of the waiter and the bartender is determined by the peculiarity of their work activity. The need for constant contact with consumers requires the ability to properly plan your speech, choose the right words that provide feedback to consumers.

The first thing a person who chooses the profession of a waiter or bartender should think about is whether he knows how to communicate with people, whether he has the gift of words. The ability of a person to speak briefly but clearly has long been valued. ʼʼ What the word says, then it will give a ruble ʼʼ - says a Russian proverb.

The culture of speech includes many psychological components. Let's dwell on some of them.

Accuracy and clarity. The accuracy of the language is the ability to clearly, briefly, unambiguously express one's thoughts, one or another position. Accuracy in a broader sense is an essential requirement of a culture of human relationships. The attitude of visitors to this catering establishment depends on how the waiter knows how to value his word, keep his promise (for example, the request of guests to speed up the serving of dishes).

The clarity of the waiter's speech in a conversation with the consumer consists essentially in giving a short and comprehensive description of the dishes (for example: ʼʼ Langet is two pieces of meat fried on both sides and poured with meat juice or sauce. Boiled or fried potatoes ʼʼ garnished ). At the same time, it is very important to be able to highlight the main thing, the main thing, without going into details of explaining the taste characteristics of the dish. If the waiter expresses his thoughts unclearly, confusingly, piling up one sentence on another, returning to what was said several times, then it is difficult to listen to him and understand the meaning of his words.

The accuracy of the waiter's speech largely depends on his knowledge of the characteristics of dishes and drinks. Offering (recommending) this or that dish, he can indicate in a brief culinary description the main products included in its composition, the methods of primary and thermal processing of products, the selection of sauces and side dishes, as well as the design of the dish. For example: ʼʼDish ʼʼpike-perch colbertʼʼ is a fillet of pikeperch cut into narrow strips, rolled up in the shape of a figure-eight and deep-fried. This dish is served with green butter, ĸᴏᴛᴏᴩᴏᴇ is prepared from butter mixed with chopped parsleyʼʼ.

When offering a dish, the waiter must correctly name it, i.e., as it is named on the menu. Obsolete names should not be used: Parisienne salad, Olivier salad, Debef salad, Rosotto broth, Angleise potatoes, etc.

Simplicity and laconicism. To the consumer's question: ʼʼIn what form is roast beef served in your restaurant?ʼʼ - the waiter can give the following answer: ʼʼOur roast beef is prepared from tenderloin, loin or edge. Roast the meat whole. According to your desire, it should be fried until fully cooked or left in the middle half-baked (ʼʼ in English ʼʼ). On vacation, the roast beef is cut into thin pieces at the rate of two pieces per serving, poured over with meat juice. Vegetables seasoned with butter and planed horseradishʼʼ are put on the side dish. At the same time, this characteristic could be limited to a few words: ʼʼServe 2-3 pieces per serving with a complex vegetable side dish, planed horseradishʼʼ.

Politeness. It is a form of relationship with other people. It manifests itself in speech in address to ʼʼyouʼʼ, in a friendly, calm, balanced tone in an effort to sincerely serve the consumer. ʼʼMagicʼʼ words: ʼʼpleaseʼʼ, ʼʼbe kindʼʼ, ʼʼallow meʼʼ, ʼʼI will do it with pleasureʼʼ, ʼʼI will pass on our wishes to the cookʼʼ - always contribute to establishing friendly relations with consumers. Moreover, the waiter, like a bartender and a bartender, must be polite with the consumer, regardless of the volume of culinary products ordered by him. Even if only one coffee is ordered, this should not affect the tone in which they speak to the visitor.

Bernard Shaw claimed that the word ʼʼ yesʼʼ can be given fifty tones and shades. Turnovers of the waiter's speech addressed to the consumer, the strength of one hundred voices, timbre, intonation play a big role in establishing good relationships, proper contact. The culture of speech consists essentially in not answering in monosyllables, but expressing one's thoughts in full, common sentences. If the consumer notices that the waiter doubts the assessment of a particular dish or the taste of the drink, then he himself begins to be distrustful of the waiter. For this reason, it is extremely important to monitor the intonation of your speech. You need to speak calmly, convincingly, making the right semantic acceptances.

Tact. This sense of proportion, ĸᴏᴛᴏᴩᴏᴇ must be observed in personal and official relationships, incl. in conversations. A tactful waiter (bartender, bartender) subtly understands the uniqueness of the personality of the consumer with whom he is dealing, the reactions of the interlocutor. He sensitively captures the boundary beyond which, as a result of his words and actions, the interlocutor may experience undeserved resentment.

The professional tact of a catering worker is outwardly manifested in the expression of a feeling of benevolent disposition towards the consumer. Calmness, endurance, external attractiveness, courtesy are all forms of tact.

Of course, one should not allow the expression of readiness for a service to turn into servility and servility to the consumer. Features of manners, posture, facial expressions are complemented in speech etiquette with a polite tone.

Dialogic character of speech. The speech of the waiter with the consumer should be in the form of a dialogue, and not a monologue of one of the parties. You need to ask the consumer only about what cannot be seen or what cannot be guessed. An example of such a dialogue: The consumer, having studied the menu, asks the waiter:

I don't know which dish to choose... What would you recommend?

Order a schnitzel. We prepare it from the kidney part of the pork loin.

And what is this dish?

Schnitzel is prepared in the form of a chop breaded in breadcrumbs, but without a bone.

And what garnish?

Serve with fried potatoes. Top the schnitzel with butter, heated with lemon zest. They also put capers, a circle of lemon, greens.

The first phrase spoken by the waiter largely determines the course of the subsequent conversation. The consumer, as a rule, listens to the first offer more attentively than all subsequent ones. Most unconsciously listen, as if wanting to know from the first phrase how the waiter treats them: he wants to get rid of them as soon as possible or help in choosing dishes and drinks, etc.

It is tactless to confuse consumers with questions: ʼʼWhat will you order?ʼʼ, ʼʼHave you chosen the right dish?ʼʼ. It must be remembered that there are always among the visitors of a restaurant or cafe inexperienced in the intricacies of gastronomy and culinary arts. And the waiter’s remarks are considered completely unacceptable: ʼʼ You don’t understand this ʼʼ, ʼʼ I know better than you what this dish is ʼʼ. Οʜᴎ will offend the consumer, and he is unlikely to want to visit this catering establishment again.

Delicacy. This is the ability in a conversation with consumers to show their merits so that they bring the interlocutor as much good and pleasure as possible. II. It was no coincidence that A. Dobrolyubov considered delicacy to be the highest dignity of a person.

Ability to express your thoughts grammatically correctly. For a waiter, this requirement is of great importance. It is important to be able to choose such words and expressions that would most fully, accurately and competently convey what is extremely important to say to the visitor. Stylistically incorrect expressions are not allowed: ʼʼpunch the checkʼʼ instead of ʼʼpay the checkʼʼ, ʼʼterribly tasty drinkʼʼ, ʼʼterribly long queueʼʼ, ʼʼpay 20 rubles of moneyʼʼ instead of ʼʼpay 20 rublesʼʼ.

The most common mistakes of this professional sphere can be attributed to such as''Drushlak'''s instead of''durshlag''''''sza Tomato''''''s instead of 'Sorf tomato''''''Neski's orange'''''s instead of''ness about the oranges''''zen for Colombian coffee, instead of''zen's Colombian coffee,''Plotit''' instead.

The profession of a waiter requires the ability to properly behave in society, a solid knowledge of the norms and rules of behavior at the table. The essence of these rules is reduced to the following requirements.

Posture. At the table, they usually sit straight, but not tense, slightly leaning on the back of the chair. The chair should not be moved close to the table, but it should not be too far away from it.

As a rule, hands are kept on their knees while waiting for the dish to be served. It is not recommended to straighten their hair with them, rub their forehead, prop up their chin, fiddle with the tablecloth, check the availability of appliances. In the process of eating, you can lean the fledgling with your forearms on the table, but do not put your elbows on it.

The napkin is immediately unfolded and placed on your knees, it protects the clothes from accidentally falling into the niche. As a rule, the mouth is not wiped with a napkin, it is only applied to the lips. Best of all, special hygienic (paper) napkins are suitable for this purpose. At the end of the meal, a napkin is placed to the right of the plate, and if the plate is removed, then in its place. In this case, the napkin can not be folded.

Unaesthetic eating habits irritate others. You can eat with appetite, but not in a hurry. If you really like the dish, you can eat it to the end, but it is completely unacceptable when a piece of bread is pierced at the end of the file and then they clean the plate from the remnants of the dish.

As a rule, a fork, spoon, spatula or tongs are used while eating, but some foods can be taken with your hands: bread, cookies, cake, fruits and citrus fruits, sugar (if tongs are not put for it). This order is explained by the fact that these products do not need to be divided with a knife or fork, they do not get their fingers dirty, the hand touches only one piece, which is then put on a plate or in a cup.

For reasons of aesthetics, it is considered ugly if a person bites off a large piece of bread or a whole roll. It is customary to break off small pieces from a large piece with your fingers as needed. Sometimes the bread is pre-cut into small pieces.

For sandwiches with caviar, spatulas are used, which are placed on a plate. They spread caviar on small pieces of bread. The second piece is spread only after the first is eaten. In the same way, they eat pates, butter, using special knives. They adhere to certain rules when using cutlery. So, it is customary to eat cold snacks with snack forks and a knife; hot - from a kokotnitsa or a kokotnitsa with a kokotny fork or a teaspoon; hot fish - with a fish knife and fork; hot meat dishes - with a table knife and fork; dessert dishes (pudding, ice cream) - with a spoon; fruits with fruit knives and forks.

A knife is necessary in cases where you have to cut fish gastronomy, meat (beef, pork, lamb, poultry, game). Do not cut several pieces at once, the meat will cool down and become tasteless; an exception is made when there are children at the table who are not yet accustomed to the network on their own or can only use a fork.

Dumplings, dumplings, boiled vegetables should not be cut with a knife, and if you need to divide them into pieces, this can be done with a fork. If cutlets, zrazy, meatballs, cabbage rolls or other chopped dishes are served, then the use of a knife will be redundant. They are usually eaten with a fork held in the right hand. As an exception, with a crust of bread with your right hand, you can put a piece of the dish from the plate on the fork. Dishes such as omelettes, vegetables, casseroles are eaten only with a fork.

If the knife was used to cut meat, then if it is no longer taken from the salt shaker with it.

It is not customary to crumble bread into a sauce or other dish. It is better if the sauce served with the main product meat, poultry, fish remains on the plate.

Sometimes during lunch you have to interrupt eating, for example, in order to drink water or take a slice of bread, put a piece of meat. In this case, the knife and fork are placed on the plate as they were held while eating, i.e. knife handle to the right, and fork to the left. After finishing the meal, the knife and fork are placed next to each other on the plate. For the waiter, this means that you can remove the plate.

If any of the consumers asks to transfer the device, then knives, forks, spoons are handed over with the handle forward, taking them by the neutral middle (for example, in the place where the knife is connected to the handle) so as not to touch the blade of the device fingers.

There are a number of dishes that are eaten only with the help of hands: tobacco chicken, crayfish. After the meal, the waiter serves a bowl of warm water for washing hands, into which he dips a piece of lemon. Finger wipes are provided at the same time. Then everything is removed.

Crayfish, lobsters, lobsters are also served with a special device, which consists of a short fork and spatula. From the torso of cancer, only the meat in the claw is suitable for food. Next, the crayfish is turned over on its back, the neck is separated from the body and the meat is selected with a fork.

Often in restaurants, for convenience when eating and in order not to get your hands dirty, paper papilots are put on a lamb bone or back of a chop. Holding the chop by the papilot, it is easy to cut the meat from the bone. Sometimes on the table on the left side he specially puts small plates for bones (meat and fish).

It is customary to eat hot fish (perch, bream, carp) using a special device - a knife with a blunt spatula-shaped blade and a fork with four prongs. If there are no such devices in the restaurant, two forks are served for fish. You can, of course, eat fish with one fork, holding it in your right hand and helping yourself with a piece of bread in your left hand. The bones are piled with a file on the edge of a small table plate or on a saucer or plate intended for this purpose. When using fish gastronomy - the sides of the beluga, sturgeon, salmon, it is cut with a sharp snack knife. Sturgeon, beluga, boiled and hot smoked sturgeon are eaten only with a fork.

If smoked fish is served on the table, it is extremely important to first remove the skin, then separate the meat from the bones. After the upper part is eaten, the fish is turned over to the other side. Fish, like meat, is cut into small pieces. It goes without saying that when eating fish, fish bones should not be removed from the mouth in front of those present.

I love soft writing, incl. potatoes and vegetables are not cut with a knife, but only cut into pieces with a fork in the left hand, holding them with a knife. Only the fried skin of the potato is cut, as it is too hard for a fork. Potatoes paired ʼʼ in uniform ʼʼ, holding with a fork, are peeled with a knife, holding it in the right hand. Peeled potatoes are placed on a separate plate intended for this purpose.

Sauce should not be poured over potatoes or vegetables - it is intended for meat or fish, and the side dish under the sauce becomes unappetizing.

There are rules for eating salads. Those salads that are intended as an addition to the roast and are served on the floor on small plates for each visitor separately, you can eat directly from them, without shifting to a large plate. The liquid remaining from the salads is left in a plate. In order not to have to cut green salad when eating, it is served already cut. Salads served in a vase are placed on a plate with a spoon and fork specially designed for this purpose. Separately served sliced ​​\u200b\u200b"roses" radish with greens, as well as celery, are taken by hand and, dipped in salt on their plate, bite off. The rest is placed on the edge of your plate or in a small plate designed for this.

Sandwiches are not always eaten with your hands, you can use a knife and fork. Sometimes sandwiches are taken with special hairpins (for example, at a banquet a la buffet). At the table, sandwiches are usually eaten with a knife and fork. Sandwiches are prepared as follows: the consumer puts a slice of bread, butter on his plate, then spreads this slice, holding it on the plate with two fingers. In no case should you hold the bread in the palm of your hand - this is unhygienic. Sausage, meat slices, etc. put on a sandwich with a fork.

When they eat bread with honey, jam or marmalade, they first cut it into strips, put honey, jam or jam on a pie plate and spread them on small pieces of bread, then bite off. A strip of bread is held on a plate with the fingers of the left hand.

Pieces of kulebyaki, pie are eaten with a knife and fork, small pies are held with fingers. Beli pies are very greasy, they can also be eaten with a knife and fork.

Sausage, ham (slices) are transferred to a plate with a fork, and eaten with a knife and fork.

Fish, meat, vegetable salads are eaten using a knife and fork (snack bars).

According to etiquette, the soup is eaten with the thumb on top of the handle of the spoon, and the spoon is scooped away from oneself so as not to splatter the suit. You need to scoop up liquids as much as you can bring to your mouth without spilling. Soup should not drip from the spoon back into the bowl. As a rule, a spoon is brought to the mouth with the left wide edge. It is not customary to cool the soup by stirring it with a spoon, it is better to wait until it cools down a bit. In the same way, it is not customary to blow into a plate, cup or spoon, cooling them down. Soup is eaten silently. So that there are no leftovers of soup in the plate, it is not forbidden to slightly lift the edge of the plate with your left hand away from you. After finishing eating the soup, the spoon should be left in the bowl. The same is done if the soup is not eaten to the end. Dumplings, meatballs, dumplings, pieces of vegetables are divided into parts not with a knife, but carefully with a spoon. Soup meat, served separately on a dish or in a bowl, is cut into pieces with a knife and fork. Only after that it is put in a bowl of soup.

It is generally accepted to eat the thick at the same time as the liquid. When the soup is poured into the bowl, the spoon is left in it. The broth and puree soup are poured into a bowl of everything in a cup, they usually eat it with a dessert spoon, supporting the handle of the cup with their left hand. You can drink the rest of the broth in the cup.

Hot meat dishes are eaten with cutlery. In the process of eating, the fork should be held in the left hand, the knife in the right hand. It is not recommended to cut the whole piece of meat into pieces at once, and then use only a fork. Those meat dishes that can be easily divided with a fork (meatballs, meatballs, etc.) are not customary to cut with a knife.

When eating with a knife and fork, they are constantly held in the hands, even at the moment when only the fork is used. With a knife they correct what they are going to take with a fork (but do not put food on the fork). When eating only with a fork, it is taken in the right hand. Do not take a fork, knife or spoon too close to basis. It is not customary to take go with a spoon that you can take with a fork.

The cutlet in Kiev is first pierced at the bone, then, holding it with a fork, is cut from the opposite end. Fat does not splatter and flows out gradually.

It is customary to eat plate and game with a knife and fork. The sliminess of handling these dishes is that, when cutting the meat into pieces, you should not make too much effort, since the cut piece can easily slip out of the plate onto the tablecloth.

Poultry and game are eaten with a knife and fork until the meat of the served portion is almost completely cut off the bones. In the future, it is permissible to take a bird (game) by hand. After eating, fingers are rinsed in a bowl of warm acidified water.

If the dish turned out to be very hot, you should not fill your mouth with a large amount of food.

The fork and knife are placed crosswise on the plate: the fork with the convex part up, the knife with the tip to the left. They do this in cases where, for example, you need to take a glass, a glass. You can put the cutlery on the plate so that their handles rest on the table. But at the same time, you should be careful, since in this position the cutlery can easily slip off the plates and stain the tablecloth or clothes.

No matter how many knives and forks are used in the table setting, starting the network, take the appliances farthest from the plate.

If the consumer dropped the device, he should not pick it up, and also apologize, so as not to attract the attention of others, the waiter is obliged to replace it.

After finishing the meal, you should not move the plate away from you, you just need to put the cutlery on it parallel to each other with the handles to the right. The fork should be tines up.

Apples, pears are cut into slices on a dessert plate with the help of a dessert or fruit knife, the core is removed, peeled and eaten, taking it from the plate with your hands.

Plums, apricots are slightly cut with a fruit knife, and then carefully broken with fingers and, removing the pits, eat with your hands.

Bones of cherries, cherries, seeds and hard skin of grapes are removed from the mouth on a spoon, and then placed on a plate.

Watermelons and melons are eaten with dessert utensils (knife, fork). With a knife, the bones are removed from the watermelon and the flesh is cut, and with a fork they punish it and bring it to the mouth.

The orange is taken in the left hand, the skin is cut with a knife from top to bottom, and then

Topic 4.3 Etiquette in the professional activities of a catering worker - the concept and types. Classification and features of the category "Theme 4.3 Etiquette in the professional activity of a catering worker" 2017, 2018.