Commis Waiter. A competent Commis Waiter is expected to:

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1 Commis Waiter A competent Commis Waiter is expected to: 1. Possess a basic knowledge and understanding of good and drink service theory and practical in catering and hospitality. 2. Possess the ability to provide a quality food and drink service to customers. 3. Possess the knowledge about the appropriate personal and social skills required to be put to use in a modern quality restaurant environment.

2 The candidate applying to be trade tested for the Certificate of Competence should be in possession of the majority of the following knowledge, competencies & skills: Health & Safety Complying with any legal requirements in relation to Health & Safety at all times Operating large and small equipment in a safe manner with regard to self and others Operating equipment safely involving the use of gas and/or electricity, and detect remedy or report any faults Handling and storing dangerous substances safely such as cleaning chemicals Hygiene at Work Maintaining personal cleanliness Wearing the appropriate uniform Maintaining clean work areas and equipment Ensuring all foods are protected from all contamination Security at Work Carrying out dealings with customers in a confident manner as appropriate Personal Skills Dealing positively with customers and colleagues at all times Communicating effectively and professionally with customers and colleagues Handling customer requirements promptly and politely Menu Knowledge Understanding the different types of menus in use Understanding the appropriate sequence of courses, from menus for different meals Understanding the availability of fresh foods, taking into account relevant seasonal factors Explaining simple cookery terms Understanding special diet and cultural needs

3 General Billing Procedures Applying appropriate methods for food orders Applying appropriate methods for beverage orders Applying appropriate techniques for food and drink orders together Pre-Service Procedures Preparing the dining room and the ancillary service areas according to establishment requirements Organising all routine and special requirements related to the menu Selecting the appropriate equipment for the service of the meal Performing procedures relating to portion control efficiently Clearing and storing equipment after service according to establishment procedures Performing all service preparation with appropriate speed and quality Table Service Greeting and seating customers promptly, politely and according to establishment procedures Taking customer orders, without delay, in the appropriate manner Serving customer orders according to the appropriate style Complying with appropriate health and safety standards Portioning and serving food and drinks in the appropriate manner Operating all equipment and utensils appropriately at all stages of the service Ensuring all clear down and storing procedures are appropriately carried out

4 ASSESSMENT CRITERIA Commis Waiter 1. Introduction The following is a detailed description of the assessment criteria to be adopted by the Trade Testing Board (TTB) to reach a final decision on the award of the Certificate of Competence. 2. Trade Test The trade test is to be made up of the following components: 1. The Written 2. The Practical 3. The Interview

5 The Board has agreed on the sequence of the test and the markings allocated to each specific component as indicated below: Component Mark Pass Mark Written % Interview % Practical %

6 The Written Component The candidate will sit for a written exam covering the following topics: 1. Hygiene at work 2. Safety at Work 3. Security at work 4. Personal Skills 5. general Billing Procedures 6. Menu Knowledge 7. General Pre-Service Procedures 8. Provide a Table Service 9. After Service Procedures 10. Service of non-alcoholic Beverages

7 The Interview Component All candidates will be called to an interview so that the Board will be able to assess the proficiency of the candidate in this particular field. The duration of the interview will be from 20 to 30 minutes during which the Board will have the opportunity to put forward questions related to the various skill requirements and work elements. The interview questions will cover the following topics: 1. How to present self during service 2. Explain the role of the waiter 3. How to comply with appropriate safe and healthy standards 4. How to greet and seat a guest 5. How to lay up a cover for Table d hote and a la carte 6. Describe a fish cover 7. Define a station and explain how you would lay it for service 8. Give a description of an order form 9. Explain how food order is taken 10. Explain the way a bottle of wine is served 11. Describe how to present and open a bottle of wine to a customer 12. How to serve Plate Service to the customer 13. What is Silver Service and from which side is the customer served 14. From which side are drinks served 15. From which side are plates cleared 16. Explain the service of coffee 17. Presentation of a bill The Board believes that the candidate should answer questions on the above topics with confidence while portraying technical skills and knowledge of the subject.

8 The Practical Component Candidates will be given a particular exercise which will have duration of around 3 hours. This session will involve the following: 1. The preparation of a table for two 2. Prepare mis en place, polish cutlery and prepare china 3. Prepare station 4. Lay up table for two table d hote covers to include the service of water and wine 5. Greet and seat guests 6. Take drinks and food order 7. Serve water 8. Present and serve wine 9. Sere meal starting with first course (plated) 10. Clear first course 11. Serve main course, potatoes and vegetables (silver service) 12. Clear main course 13. Clear side plates and clean table cloth 14. Take desert orders 15. serve dessert (plated) 16. take coffee order and serve 17. clear dessert 18. serve Bill when appropriate 19. Thank guests 20. Clear and put everything back in its proper place