Discussion in 'Vrabotuvanja and work' started by filoksenos, February 19, 2014.
Hello. like, I have great experience corian keukenblad in hospitality, kitchen, bar, waiter ... the turn to offer me a job as manager of the restaurant for a good salary. It is now in the building where I work, the time, accepted to be promoted, but I do not know whether I will deal with all toa.malku'm scared ... I would like to share views with some of you they do it, and one Council would not be someone bad to say. Thanks in advance
filoksenos, February 19, 2014
Hello. like, I have great experience in hospitality, kitchen, bar, waiter ... the turn to offer me a job as manager of the restaurant for a good salary. It is now in the building where I work, the time, accepted to be promoted, but I do not know whether I will deal with all toa.malku'm scared ... I would like to share views with some of you they do it, and one Council would not be someone bad to say. Thanks in advance
Click for more ... Lets greeting cards first. corian keukenblad Second - without fear. As written above, once promoted his means having confidence in you. Third, for the job. I have some knowledge of the subject. Beverages, food, guests, namestenost the hall, music ... is it belongs in your portfolio. Maybe marketing (like "I know people, to fetch me to dinner," a friendly base). Maybe mentioned, that everything is under your control and responsibility, they fear, but we have experience in hospitality corian keukenblad should give the basis for what should the other side of the counter. Now, when a Party to conduct, exploit knowledge. Do not trumpet more than it should, but the following would you recommend (maybe some of the things and already corian keukenblad have): - I do not know which is which restaurant is the location, but you need a good team of people to each position (obvious, but somewhere to start) - waiters / waitresses should you tiptop skockani every day in neupadliva scented corian keukenblad aroma and tidy (and this is obviously would put O despite all obviously) - buy them small parfemchinja to work - be paid learning how to be waiters najljubezni with guests and how to have removed money from his pocket, the positive atmosphere always helps. You were a waiter, at least you know. (O) - work with them, not sitting all the time by - in terms of drinks - I do not know at what level is the restaurant, but you should know that you najtrosheni drinks. Butkaj the waiters selling expensive drinks in terms of "this dish goes best this and that wine (and look good to some)." People who know what they want to drink immediately ordered, those who see the menu is super target for selling fog. - Try not to tense them aligned with your stupid changed. And look to have free coffee for them while at work. Will be infinitely grateful for that, and our coffee is not expensive. - Fabricate some tips in terms of packaged food and drink, not necessarily price of the package corian keukenblad is the determining factor, the photo sells more - in terms of drinks again - will need to keep records regarding any drinks corian keukenblad to have an optimal success. My suggestion is to focus on some drinks and not have to be from something because usually go in expenditure. corian keukenblad Of liquor - you can have many kinds, mostly long shelf life have. Given their speed dial a liquor store nearby. - In terms of food - I can say that I do not know what kind of restaurant it is, but the optimal type and choice of dishes is OK combination. You will need to kuvarite good and respectable debate to have about how much and how to put things in a bowl. Make them to invest in themselves (perhaps by you) in the art of food decoration - will bring many conveniences and higher profits, corian keukenblad not to speak of tips for waiters. - In terms of space where the restaurant - because no one restaurant where I was in Macedonia corian keukenblad smelled nice, here's your chance - determine a smell / aroma which neither under miscellaneous will not let the same menu and sprayed throughout the restaurant (like those Airwick yl etc.) - constantly - from another corian keukenblad management aspect - or the work or centraliziraj decentraliziraj January, meaning if you feel that reservations can make one or all waiters, arranging for smaller or larger events and the like. It seems a long post, but I have not began to razglabuvam nice. There are many smaller tips to managing a restaurant, but guests are most important - they have somewhere to come. Devote yourself, all owners see it first. Welcome.
First, accept the work without fear for a short time you will see how much had been misplaced fear. If you're a good waiter, 80% of them have qualifications. Fasting before me have explained nicely. I would supplement: -malku experience with managing people in terms relationship with employees (solving interpersonal problems will always have conflict corian keukenblad between kitchen-waiters or bar-waiters) -malku experience with procurement corian keukenblad of the Arctic