Page 93 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

6.4.5 Guests’ Departure

It is seen as a professional
service for the waiter/
service staff to see
the guests out of the
restaurant/dining
room after their meal.
The guests should
receive a farewell and
invitation to return to the
establishment. It is also
necessary to assist guests
with their chairs and
coats if applicable.

6.4.6 Shift Handing Over

The term "handing over" is
frequently used at the end of
the shift and this simply means
that the staff member is handing over the responsibility for his job function to another
member of staff. It marks the official end of the shift for that staff member. Usually, it also
marks the beginning of a shift for another staff member.
• Closing down at the end of a shift is equally as important as setting up and
preparing for work. It requires organisation and planning if this important activity
is to be carried out properly.
• Staffs have a professional responsibility to ensure a smooth handover at the end
of a shift.

Some restaurants may have a formal hand over, such as, a brief staff meeting where
staff from both shifts meet and pass on information, keys etc, thereby "handing over"
responsibility to someone else.

If the restaurant has been organised and cleaned and the equipment cleaned and
stored securely, then there are only a few tasks left to be completed, before the shift
can be closed.

6.4.7 Key Areas for Handover
The key areas for handover at the end of a restaurant shift include:

1. Linen issue/stock

It is common practice for all soiled linen to be collected, sorted and removed from the
service area at the close of business. Once all soiled linen has been removed to storage,
fresh linen stocks should then be checked to ensure that sufficient supplies are in place
for service. Fresh linen should be stored correctly and ready for use at the next service.

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