The Manner’s Post

Not a bad day at our bar! Been told during an interview not too long ago: You can't have your own rock laid back bar without many standards and run a high end F&B operation in a hotel. Is totally different. *It is and I did not get the job* The understanding of the markets and their differences and how to approach them is the key of success not only in Food and Beverage but in hospitality. Every market is different.. every market has potential. #FoodAndBeverage #Hospitality #Concepts

Are We Losing the Heritage of Fine Dining Terminology and Traditions? We see it on cruise ships but not land based hotels and restaurants. When I began my career in hospitality, there was a structured and disciplined path to progression in the dining room. You started as a Commis de Rang, mastering the basics of service and observing the higher levels of expertise around you. From there, you could advance to Demi Chef de Rang, then Chef de Rang, and eventually to Head Waiter. Each role was clearly defined, and every step required honing specific skills and earning your place. Even terms like Débarrasseur, or devoroza as it was often called, had meaning. Clearing tables wasn’t just a task; it was an essential part of the guest experience, ensuring smooth and polished service. These roles and terms carried a sense of pride, professionalism, and progression. Today, much of this language and structure seems to be fading away. In many establishments, job titles have been simplified to generic terms like server, runner, or team member. The structured brigade system, which once emphasized teamwork and excellence, has been replaced by a focus on speed and efficiency. While operational flexibility is important, I can’t help but wonder if we’re losing something invaluable along the way. What’s more concerning is that many Food and Beverage Managers today don’t even know these terms. The foundational knowledge that used to define leadership in the industry is being lost. How can we expect future generations of hospitality professionals to learn and grow when those in leadership positions aren’t equipped with this knowledge themselves? These changes reflect larger shifts in the industry. The meticulous Gueridon service and dramatic Flambé service, once hallmarks of fine dining, are now rarely seen. Formal training, which encouraged young professionals to work their way through the ranks, has been replaced by a hire-and-train-on-the-job approach that often overlooks foundational skills. Even the language of fine dining—rooted in the French traditions that shaped the industry—is being left behind in favor of generic terminology. Why does this matter? Because these traditions and terms represented more than just a job—they symbolized a career, a craft, and a deep commitment to excellence. They provided a clear pathway for staff to grow, learn, and take pride in their work. The guest experience was elevated by a team that understood and respected the finer details of service. If we lose these traditions, we risk losing the essence of what makes fine dining special. Hospitality isn’t just about delivering food quickly or turning tables efficiently; it’s about creating an experience, an art form that demands skill, knowledge, and passion. So I ask, are we truly better off without these traditions? Or is it time to reintroduce these roles, this language, and the structured training that made hospitality ?. Trevor Walford

Let's interact, Do you feel that waiting tables is the easiest job to do? I once heard someone saying that waiting tables and hostessing are easiest jobs to do without having the skills "all you have to do is just smile". I was so shocked and asked myself, do this people really know the challenges waitresses and waiters go through to deliver those services? Do they really know what it takes to deal with demanding guests, managing multiple tables and orders in a fast-paced environment, coordinating with the kitchen staff to avoid delays, navigating diverse guest expectations, long hours on your feet, and maintaining a positive attitude and wearing a smile even when facing difficult situations :, all this while ensuring high standards of service in a setting where guests may be looking for more refined dining experience compared to a typical restaurant. As a person who had a chance to do crosstraining in various departments in the hospitality industry, I can boldly assure you that there is no job without challenges, all of us go through challenges all that matters is how we deal with them. #customerservice #guestexperiences #hospitality #laventor

The Essential Skills Every Waiter Needs to Succeed. Being a waiter is more than just taking orders and delivering food—it's about creating a memorable dining experience for every guest. As a waiter, you are the face of the restaurant, responsible for ensuring that each patron leaves with a smile. Key skills such as exceptional customer service, keen attention to detail, and the ability to multitask under pressure are essential. A good waiter is also knowledgeable about the menu, can recommend dishes, and pair wines effectively. Additionally, being able to handle difficult situations with grace and professionalism can turn a potentially negative experience into a positive one. Continuous learning and improvement in these areas will not only enhance your skills but also open up opportunities for career advancement in the hospitality industry. #WaiterSkills #HospitalityHeroes #ServiceExcellence #CareerGrowth #DiningExperience #WaiterLife #CustomerService #RestaurantPro #HospitalityIndustry #WaitstaffTips

Has anyone been out for dinner before with someone who always says 'It's their job to clear up' or 'Why are you helping the waiter clear the plates.. its their job'. Everyone is equal. Don't talk down to people just because they are serving you in a restaurant! Your the one that will look like a fool! Let's appreciate the Hospitality Staff who go above and beyond every day to create unforgettable experiences for everyone, even when customers aren't pleasant to staff, they still go above and beyond! 👏 Your passion for hospitality shines through in everything you do, making a positive impact on our team and guests alike. 💼 Your professionalism and commitment to excellence set the standard for outstanding service - thank you for your unwavering effort. 🤝 Your teamwork and collaboration are the backbone of our success, creating a supportive and positive environment for all. 😊 Your warm and welcoming attitude makes every guest feel special—thank you for consistently delivering exceptional hospitality. 👨🍳 Let's celebrate the chefs and waiting staff who make these moments unforgettable. ✨ By embracing innovation, dining becomes an unforgettable journey for every guest. #appreciation #hospitality #recruitment #customerexperince

Good opportunity

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Being a food and beverage director requires intelligence, sharpness, and the ability to handle big responsibilities. The larger the hotel, the greater the responsibility. It can be challenging to maintain balance during difficult times, but it's important to stay cool, execute, and remember our own humanity. #FoodAndBeverageDirector #HospitalityIndustry #LeadershipSkills #BigResponsibilities #StayCool #Balance

No need for second chances. Gecko Hospitality ensures the perfect fit with every executive and management placement in the hospitality and restaurant industry. Count on our proven expertise. #GeckoHospitality #PerfectPlacement #HospitalityLeadership # #ExecutiveSearch #RestaurantIndustry

Complaints During Peak Times - A Challenge in the Restaurant Industry One of the worst situations that can arise in the restaurant sector, across all categories, is complaints related to the dishes served, especially when they occur during peak hours when the kitchen is at its busiest. In such cases, the responsibility initially falls on the person who directly interacts with the customer, whether it is the restaurant manager or the waiter/waitress. After that, the pressure shifts to the kitchen, where the chef deals with the issue. These complaints represent a significant psychological challenge, particularly if the team is not trained to handle them professionally. An excellent waiter is one who can manage the situation with a smile, calm the customer, and offer a suitable solution, such as replacing the dish or fixing the mistake in a satisfactory manner. The chef, on the other hand, needs to have patience and flexibility to handle these situations and ensure that they do not affect the team's performance or the quality of the work. Therefore, proper training and the ability to manage stress are among the most important factors for success in the restaurant industry to ensure a positive customer experience, even in the most difficult circumstances. Written by: Chef Hussein Al-Saffar Professional with diploma certifications from the United States, with extensive experience in the five-star restaurant and hotel industry. #HospitalityIndustry #RestaurantManagement #CustomerServiceExcellence #GulfCuisine #ChefLife #StressManagement #HotelIndustry #FineDining #HospitalityTraining #LuxuryHotels #ServiceIndustry #RestaurantChallenge #Bahrain #SaudiArabia #UAE #Kuwait #Oman #Qatar