The importance of waiting staff in restaurant service
Abstract
This study seeks to examine one of the keys to a successful restaurant – the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers. This is compared to the training offered, so that recommendations can be made to the trade about the role of the waiter and waitress in the process of food enjoyment. A range of eating establishments are considered, and the views of the proprietors, their staff and customers taken, so as to offer the views of those involved.
Keywords
Citation
Pratten, J.D. (2003), "The importance of waiting staff in restaurant service", British Food Journal, Vol. 105 No. 11, pp. 826-834. https://doi.org/10.1108/00070700310511618
Publisher
:MCB UP Ltd
Copyright © 2003, MCB UP Limited