Reviewing a series of documents that I have kept as a heirloom since I was a professor of gastronomic services, one of them I share with you today. Although it is true that many countries adopt their own standards for this type of activity, it is also known that the base of the operations of a restaurant has been the same for a long time, so this article does not move away, from my humble opinion of the present.

Way of walking in the living room.
In the living room you will walk lightly, upright and in silence. Laziness or fatigue should not be denoted by leaning against walls and furniture.
How to stand upright in the living room:
The way to stand upright in the room is with your feet open about 12 inches apart, and in an upright position. This posture that allows balance will be complemented by putting your hands behind your back at waist height.
The voice
When talking with customers, the voice will be modulated, giving it a pleasant intonation, it will be spoken clearly, slowly and in a low voice.
The client is the reason that justifies the work of the brigade, therefore, the main task is to give it due attention in order to thus fulfill the fundamental objective of the assigned work. To achieve this fully, the worker must have a certain ability, appropriate character and be able to psychologically evaluate the client accordingly.
The reception should have a good effect on you, since as the first contact you will have it favorably. The cordial greeting of "good afternoon", "good morning", etc. must give you the    impression that your visit is received with satisfaction. From now on, it will be the task of the salon staff to duly correspond to the trust placed in them by the    client. When your last name is known, you will be called by him.
Courtesy phrases.
Some of the most common courtesy phrases are as follows:
-          Good morning Good afternoon Good night.

-          How can I help you?
-          Over here please.
-          Would you like to order?
-          May I take your order?  
-          Has the service been to your liking?
-          Have you been pleased?
-          Was it well attended?
-          Thanks for your visit….
-          Bye now
-          Excuse me, excuse me, excuse me, etc.
-          Allow me, thanks, etc.

Appearance, personal hygiene and correctness of dress.
Every gastronomic worker will have a pleasant appearance, will be free of physical defects such as visible stains and wounds and will maintain strict personal hygiene. To achieve a correct presence the following elementary rules will be practiced:
Neatness of dress

-          Short, well-groomed hair
-          Clean, ironed and buttoned uniform.
-          Bow and tie knotted correctly.
-          Aprons and caps properly placed.
-          Shined shoes and tied laces.
-          In case of wearing glasses, clear lenses and simple armor.
-          Bathed and shaved daily.
-          Clean and trimmed nails.
-          Daily cleaning of teeth and regular visits to the dentist.
-          Hand washing whenever necessary.
-          Deodorant use.
-          Medical check-up to know your state of health.
What service personnel should not do:

1-       Abandonment of the job.
It may interest you:  French Restaurant Service: Features

2-       Leave mustaches.
3-       Put on ostentatious or unauthorized clothing.
4-       Wear strong perfumes.
5-       Smoking during work.
6-       Comb her hair in the living room or kitchen.
7-       Lean.
8-       Drying sweat in the lounge in front of customers.
9-       Speaking out loud.
10   Point to the hand.
11   Getting too close to the customer.
12   Gesturing or contorting when speaking.
13   Frowning or gesturing in displeasure.
14   Make sudden and unnecessary movements.
15   Listen to conversations from diners or visitors.
16   Sit during working hours.
17   Form groups in areas that are not designated for it.
18   Eating during working hours outside the corresponding dining room.
19   Handling food intended for customers.
20   Hold long conversations with clients.
21   Use the scarf in the living room.
22   Running or shuffling.
23   Clapping to draw attention to classmates.
24   Make avoidable noises.
25   Nickname classmates.
26   Having long or dirty nails.
27   Spit on the ground.
28   Wear dirty or worn clothes.
29   Using objects that sound too loud, protruding or bulging in your pockets.
30   Pass your hands over any part of the body.
31   Having bad breath or strong odors.
32   Stay in the classroom when you are coughing.
33   Biting your nails or putting your fingers in your nose.
34   Finger snapping.

Service staff uniform.
The correct use of it. General characteristics. Exclusivity of some establishments. The uniform must be considered a work tool and each employee must take care of its maintenance, conservation and cleaning, so that when it is to be used it is in perfect presentation condition.
It is the Company's obligation to provide the personnel at its service with the necessary service uniforms and work clothes, but these may only be used within the   Company facilities and during working hours. The minimum number of service uniforms is two.
Before starting a service, the Maître usually reviews the correct presentation of the staff to remedy any deficiency or forgetfulness, both in personal hygiene and in the uniform.
Currently, it is common in four and five star hotels to establish different uniforms, depending on the service. This custom is beneficial, because it gives more time to staff to have their uniform ready between one service and the next, eg. (Between one breakfast service and the next, for example 24 hours elapse) and on the other hand, this variation of uniforms is synonymous with elegance and distinction for the establishment.
Referring to the personnel belonging to the brigade of a restaurantWe must remember that each category has different uniforms; this differentiation by categories gives more    colorful and at the same time, it serves for the client to distinguish the maitre d ', waiter, assistant, etc.
Next, we will give a list of the most suitable or frequent men's uniforms:
First and Second Maître
  • Frac
  • Black trousers with strip on the sides.
  • Black vest or girdle.
  • White shirt with collar, cuffs and starched bib (the use of the starched bib goes  losing more and more for being antiperspirant and in unsanitary definition.
  • Black bow or tie.
  • Black shoes and socks.
The Buffet manager must use:
-          Double-breasted or single-row smoking, which can be beige, cream, light blue, white, red, etc.

-          Black pants.
-          Black vest, or to match the jacket.
-          White shirt.
-          Bow, bow tie or black tie.
-          Black shoes and socks.

Rank Chief - Waiter
-Smoking crossed or not of different colors (black, white, beige ...)

-Black pants.
-White or black tie or bow tie or matching the jacket.
-White shirt.
-Black shoes and socks.
-White French jacket.

Assistant or Commissioner.
-          White or other color French jacket.

-          Black pants.
-          White vest.
-          Bow tie.
-          White shirt.
-          Black shoes and socks.

-          Typical costume of the region or colored French jacket (red for example).

-          Black pants.
-          Black vest.
-          A badge in the form of an emblem or shield.
-          A wine tasting hanging from the neck with a chain.
-          Short leather or thick fabric apron with pockets.
-          Black tie or bow or bow tie.
-          Black shoes and socks.

Female uniforms.
The uniform of the female staff is usually simple and sober, generally black, with a white apron, and a cap or headdress to collect hair. Other colors are also used in addition to this combination of black and white, but they are always soft and elegant colors, using fabrics of quality and wrinkle resistant. The shoes are usually low-heeled and black in color. In most upscale establishments, wearing stockings is required even in the summer.
In some places, although it is not very  common, female staff dressed in regional costumes. In most establishments it is forbidden to wear jewelry or jewelry for both female and male staff, they must only wear the wedding ring and the wristwatch. In any case, discreet earrings, chokers or bracelets will be allowed, but we believe that it is preferable to avoid any decoration.
Work uniform.
This uniform is the one that is customary to use while mounting the restaurant, review of the material, etc. It is usually made up of a white jacket buttoned up to the neck with black buttons and black pants. Previously, protective aprons were used quite frequently during service, because the service uniform was paid for by staff and only one was available.
Uniform care.
The change of the uniform is verified just before starting the service, before the opening of the restaurant to the clients.
Shirts must be clean and impeccable and collars, cuffs and bibs must be starched, if required by the category of the establishment and internal regulations.
The suit must always be clean and ironed. The care of conservation of the suit is the professional's obligation and the company must only replace it with a new one if the minimum period of duration stipulated by its internal regulations has elapsed.
Shoes and socks must always be black. Footwear must be comfortable and soft before beautiful, so as not to cause damage to the feet as a result of the hours that you have to stand or move. After each service it is advisable to sprinkle them internally with talc. It is preferable that the heel is of good quality rubber, to avoid noise and fingerprints or signs on the floor. We recommend having shoes exclusively for work, which must always be scrupulously clean and    bright. The socks must always be black and made of thread, since the synthetic fiber ones do not favor perspiration, they soften the feet and produce a bad odor, which can cause damage to the feet.
The cap or headdress and the apron of the female uniform must always be clean, ironed and starched if necessary. Regarding the ornaments or accessories of the suit (buttons, laces, shoulder pads, etc.), they must be checked each time before starting the service, since a buttonhole without a button or a shoulder pad produces a very bad effect, if the Maître d ' perceives of  Something similar will immediately require the deficiency to be fixed, so it is much better to monitor these details in advance.
One last precaution that all the components of the brigade of a restaurant:
Avoid staining uniforms during service, when serving or transporting delicacies, when carving meat or when uncorking a bottle, you must take special care in this regard, otherwise, when the service ends, the uniform will offer a regrettable appearance.
The utensils of the salon staff.
There are a number of objects used by salon staff, which will be essential in quality service. These specific objects of use are the following:
TALONARIO TO TAKE ORDERS: Adequate size to fit in your pocket without sticking out of it.
PENCIL OR PENCIL: They will be short, so they don't stick out in the pockets. The tip will be sharp to clearly write orders and checks.
OPENER - CORKSCREW: This utensil has multiple applications, as it will serve to remove a crown cap as well as to extract corks.
MATCH BOX OR MATCH: Since it is part of the courtesy of salon staff to light cigarettes and cigars for customers in the dining room, it is very important that staff always have matches in their coat pocket or where they can be quickly removed.
COMB AND SCARF: These two objects are for personal use. The comb for the need to keep the hair groomed during work, and the  handkerchief for normal use; dry the sweat, cover our  mouth when sneezing etc.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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