YC Waiter-MSC

- To understand and work within company Food Safety rules.

- Wash your hands before you start work, whenever you enter the galley or any time you contaminate your hands, and ensure your busboy does the same.

- To supervise a specific station at any food outlet and, when assigned, a duty at any buffet (breakfast, lunch, or evening).

- To attend training sessions when required by your supervisor.

- To report any problems and guest complaints to the Head Waiter immediately.

- To supervise your Assistant Waiter, ensuring he is performing his job correctly, and providing help and encouragement where required.

- To check your Assistant Waiter on arrival in the restaurant, ensuring he has showered, shaved, hair neat, no excessive jewelry, is wearing a clean and pressed uniform with name-tag, and wearing deodorant, and that he is not carrying cigarettes or a cellular telephone.

- To ensure the cleanliness and sanitation of your service station, all tables and chairs, carpet, and fixtures.

- To assist (if required) the Maitre d'Hotel in the operation of dining table reservations during embarkation of guests.

- To attend all restaurant meetings as required.

- To check your station and Assistant for cleanliness and correct mis-en-place before and after every meal.

- To be standing at your station when guests arrive, helping them by pulling out chairs.

- To always wear your name badge on and off duty while on board.

- To ensure guests are always served promptly, in a friendly manner, and with the correct food.

- To place the napkin, pull the chair rolls, and offer the menu after guests are seated.

- To ensure guests are never rushed or made to feel that they are being rushed.

- To ensure menus are clean before handing them to guests. Advise Head Waiters if they are not.

- To study and understand all menus in all languages.

- To see and understand the show plates placed on display in the galley before the start of every meal.

- To write the orders on an order pad – never on a menu.

- To explain to guests the composition of all dishes if required.

- To make sure that guests receive the wine list.

- To provide guests with basic wine suggestions, promote special offers, and upsell when possible. Serve the wine according to dining standard procedures.

- When taking orders, to describe and recommend to guests the suggested daily dishes.

- To coordinate the service with the assistant waiter to ensure guests are served promptly.

- To ensure all food is served hot and placed correctly on the plate.

- To ensure all food is carried from the galleys covered, on a tray, and at shoulder level.

- To ensure guests have the correct silverware before each course and that the correct condiments and sauces are offered with the appropriate food.

- To serve courses in the correct sequence - appetizer, soup, salad, pasta, main course, and dessert.

- To politely ask guests if they are satisfied with their food, and to immediately advise the Head Waiter if the guest is not happy with any aspect of the food or service.

- To be at your station when guests leave the restaurant and offer them a courteous farewell.

- To participate, if required, in a special food parade (baked Alaska, etc.). In this case, to be at the assembly point on time.

- To take part, if required, in a special end-of-cruise choir of all restaurant personnel in the restaurant.

- To treat guests with the same professional courtesy at open sittings and breakfasts as you do for your own guests during dinner.

- To write and give any orders for extra or special food to the Head Waiter for signing.

- If required by the Maitre d'Hotel, to prepare tableside flambé or special dishes for guests.

- To provide a professional wine service for guests as explained and trained by the Maitre d'Hotel.

- To attend daily meetings and specific training sessions.