Watch our YouTube playlist for Airline Staff https://tinyurl.com/y9nns436
Onboarding helps new employees acquire the necessary knowledge, skills, and behaviors in order to become effective organizational members and insiders.
Get familiar with the etiquette of two-way radio communication.
A rule of thumb is a rule or principle that you follow which is not based on exact calculations, but rather on experience.
To scold, reprimand, lecture, or hold one accountable for some wrong or error they committed.
To face and tackle a difficulty without shirking
To give someone help with a problematic or dangerous situation,
The future of the company has been up in the air
If news or information passes by word of mouth, people tell it to each other rather than it being printed in written form.
If someone seems much more unpleasant or hostile than they really are.
When items or services are unavailable, you should apologise to guests and find alternatives before they order.
After guests have tried their food, check if everything is perfect before they eat too much in case you need to change anything.
When everybody at the table has finished, approach the table and offer to clear items in a timely manner.
When guests are choosing between menu items, it helps if you can explain the differences between two or more items.
Selling items in a restaurant requires that you know your menu inside out and all ingredients of all dishes as guests often don't know what items are.
Guests need to know general facts such as when the restaurant opens, what kind of food it serves and when buffets and set menus are available.
First impressions are the most important. How you welcome a guest sets the tone and leads to happy customers.
Always acknowledge politely when guests ask you for anything and make sure you bring the right item.
When guests arrive at the buffet or are shown the menu, they should have a short introduction to your products
It is important that the bill is always correct first time, and that you communicate to guests clearly which items are on the bill.
To sell items you must be able to suggest and recommend the best choices to your guests when you present the menu or when guests order.
Finding the right table matters both for the guest and the operation so that you can manage your service flow.
When you serve food, you must present the dish to the correct person and check if your guests need anything else
Taking orders is the main part of restaurant service and should be done efficiently and with the correct order