The companies provided in a restaurant are a mixture of two elements, a quantitative one, more simply to define, measure, evaluate and realize, with crucial components: technical equipment, decor, ambiance, meals, products, work strategies, daily tasks, number of employees, etc. and a qualitative element, which is manifested in staff habits and the relationships they develop with customers.

A proper behavior ensure besides the work methods and tasks, a high quality content in the relationships with the customer. Components that will form the qualitative element are: workers conduct, workers attitude relating to the consumer, the best way of appearing in entrance of clients.

Greetings and speaking Greetings will be accompanied by a slight bow, a smile and a form of politeness. The greeting should be repeated at the departure of shoppers, also. Using the words: “Sir, Madam,” “please”, “excuse me” and “thanks” is essential relationship with customers.
Look Personal hygiene is a requirement and an obligation for all of the staff. They should have a clean, nice, neat, look, and the arms and face should at all times be clean. Clothes must meet common requirements: to be well minimize, clean, neat, durable, easily maintained and the same for all employees.
Gestures and mimic Posture ought to facilitate making the necessary movements for serving prospects: straight back, the torso bent slightly forward, the head in normal place, watching the customer. Gesture is a manifestation of externalizing the wishes, emotions and intentions. They should not be sudden, violent or affected. Mimic have to be natural and the facial features has to mirror gentleness, joy, honesty and understanding.
Professional tact This should characterize every worker and requires a sense of measure, a very careful manner in behavior. For this reason, the employee should know to: listen to the customer, not reply to customers in inappropriate terms. Serving has the overall priorities: ladies are the first, so as of their age, males are also served after age, children are served last, if the client does not require otherwise.

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