Regarding Hell's Kitchen - Season one?!
Regarding Hell's Kitchen - Season one?
1.what were the responsibilities of the Maitre'd and his wait staff?
2.what were the responsibilities of the kitchen staff?
3.what characteristics (at least 6) do you think are important in a person who chooses to work in food service operations?
Answers:
Actually Hell's Kitchen airing right now is not the first season.
I cant speak of that season since i have only seen this searies airing currently.
1. Responsibilities for the Matre'd vary from restaurant to restaurant. The Matre'd can be anything from the Front of the house Manager who is at the beckon call of every guest who also oversees the general flow of service and seating of the establishment. The waitstaff, otherwise known as servers in the politically correct world today, are responsible for maintaining filled beverages, offering food/ wine pairings and suggestions, upselling, and giving prompt accurate service in a clean environment.
2. The Kitchen staff is responcible for matching the order taken by the servers to the finest detail and oddest requests while producing such an order for the table in a timely manner so that the scallop pasta is not sitting 10 minutes ready to go while its waiting for a well done steak.
Kitchen staff is also responcible for maintaining proper food holding temperatures on items throughout the night and are to check and record them every 15 minutes to reduce food born illness.
3. A person who wishes to work in the hospitality industry must have:
a. a thick skin and take things with a grain of salt. There are some miserable people in the world and all they want to do is make you feel miserable as well. It's nothing personal thats just who they are.
b. you should be knowlegdeable of your menu. Not only by the ingrediants of each dish, but how it actually tastes and be able to descriptively relate it in your own words back to the guest.
c. You should be personable and accurate. We all make mistakes. Judge the situation sometimes people will give you even bigger tips if you mess up and own up to it apolligize and go to great lenghts to speedily resolve the conflict. In these cases your effort = your tip even if the experience for the guest was undersireable.
On a side note: I have given exceptional service to recieve horrible tips and on the other side I have also really messed up one thing after another only to recieve amaizing tips. These situations are not the norm but it goes to show you can turn things around by going the extra mile.
c. You should have the willingness to appease all people and make them feel welcome no matter what their personality is. Every guest every time. What ever it takes.
d. You should be able to mentally organize and proiritize the duties you need to accomplish and beable to reprioritize them at any given minute while meeting every such duty in a timely manner.
e. Don't lose your cool. Dont let them see you sweat. You are to be like a duck on the water. Everything looks in its place and is scerine yet under the water the legs are fluttering a million miles a minute.
f. You should not care about working long hours at a time. You shouldnt care about working holidays or hours when your friends and family are off. You should be open to a flexible schedual which is subject to change from week to week and even day to day. Days off can often be split as well so that you dont have them back to back. The good news is you can usaully change scheduals with your coworkers so each of you can have off on days you need off.
Hope this helps. I've been in the industry since the age of 15 when i was a dishwasher and with my degree for hospitality management I worked my way up dfrom dishwasher to eventually a Food and Beverage Manager for Marroitt. I also have been a server, food runner, expediter, bartender,bar back, busser, host, doorman, server assistant, shift captain, team leader, and trainer. I have been in the industry for 15 years.