NAPKIN : DIAMOND

The Diamond Napkin Fold

1. Lay the napkin face-down in front of you

2.Fold the napkin in half and orient the open end toward you.

3.Fold the napkin into quarters.

4. Fold the top-most layer of the napkin in half diagonally - up and to the left.

5. Fold the next layer of napkin diagonally up and to the left, stopping slightly before the last fold to create an even, staggered effect.

6. Repeat by folding up the next layer of napkin to a point just before the last one

7. And one last time with one last layer. Keep them as uniform as you can

8. Now fold both sides of the napkin under and in to create an even, staggered diamond effect on the napkin. Press it down as flat as possible

NAPKIN : ROSEBUD

The Rosebud Napkin Fold 

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half diagonally.

3. Fold the far-right corner up diagonally so that the point rests on top of the far corner. The edge of this new flap should lay right on the center line.

4. Repeat step four on the other side, bringing the left-most corner up to meet the far corner, creating a diamond shape

5. Flip the napkin over while keeping the open end pointing away from you.

6. Fold the bottom of the napkin up about 3/4's of the way as shown and press the fold down well.

7. Flip the napkin over

8. Curl both sites up so they meet in the middle and tuck one into the other

 9. Stand it up and straighten it out. If you have trouble keeping the points even, break out the iron and back track to the folds that mess up your alignment.

NAPKIN : BISHOP'S HAT

The Bishop's Hat Napkin Fold

1.       Lay the napkin face down in front of you.

2. Fold the dinner napkin in half so that the open end is towards you

3.  Fold the far-right corner diagonally towards you, resting the point in the center of the side closest to you.

4. Fold the near-left corner diagonally away from you, resting it so that it lays right next to the previous fold

5. Flip the napkin over and orient it so it points to the far-left and to the near-right

   6.  Fold the bottom half of the napkin up and away from you, laying it so the far edges run on top of one other.

 7. Reach underneath of the napkin and pull out the flap on the right, making the near-side come to two points as seen in the picture.

8. Gently roll the left half of the left triangle over and tuck it's end underneath the right triangle

9. Fold the right-triangle to the left, tucking it's end into the other triangle

Open up the hat and press the material inside down to fill it out so that it becomes circular, this may take a little fidgeting.

NAPKIN : CANDLE

The Candle Napkin Fold

 

1. Lay the napkin face down in front of you.

2 .Fold the napkin in half diagonally.Orient the napkin so the open ends point away from you.  Fold the long side up just about an inch. Press this fold down well or it will interfere with the next step.  

3. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight so it will stand solidly.

4. Insert the end of the last corner on the cylinder roll

5. the end of the roll into the base on the backside and stand it up. Put those matches down. 

NAPKIN : STANDING FAN

The Standing Fan Fold

Elegant and decorative, this is a classic napkin folding technique. As usual, and iron helps but is not necessary.

1. Lay the napkin face-down in front of you

     

 2. Fold the napkin in half and orient the open end towards you.

3. Fold the napkin like an accordion starting at either narrow end. Leave one end with 2-3 inches of unfolded napkin to support the standing fan

4. Fold the napkin in half with the accordion folds on the outside

 5. Grasp the unfolded corners where they meet on the open end and fold them in diagonally, tucking them under the accordion folds.

6. Open it and stand it up. A beautiful fan for a beautiful dinner

Job Specification

Restaurant Manager
Job Purpose

To manage and oversee the efficient running of shifts in the Restaurant and Bar. To act as a part o the Senior Management team and undertake Duty Management as requested

Duties and Responsibilities

• To ensure that all guests are welcome at the door and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title and tend to guests’ requirements promptly
• Be efficiently manage the operation of all shifts
• To understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables, splitting tables, database build and management of back of house applications
• To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
• To communicate with Head Chef on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Safety of the working environment in the department is maintained
• A briefing is held on a daily basis and important events are communicated to all employees
• To be actively involved in all staff related issues and to handle them in a professional manner
• Responsible for all departmental induction training and on the job training of new members of staff and also newly promoted staff

Waiter

Job purpose

• Responsible for serving food and beverages in restaurant efficiently and in a most courteous manner.
•  Carry out all duties in accordance with tasks and descriptions with reference to established rules and policies.

Duties and responsible:

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Collect payments from customers.
• Write customers  food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
• Check customer identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
• Serve food or beverages to customers  and prepare or serve specialty dishes at tables as required.
• Present menus to customers  and answer questions about menu items, making recommendations upon request.
• Clean tables or counters after customers have finished dining.
• Inform customers of daily specials.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
• Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
• Escort customers to their tables.
• Describe and recommend wines to customers.

Bartender
Job Purpose
Restaurant Bartenders are responsible for positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner

Duties and Responsible:

• Greet guests, take beverage orders from the restaurant servers or directly from guests
• Mix drinks, cocktails and other bar beverages as ordered and in compliance with company standards
• Check identification of guests to verify age requirements for purchase of alcohol
• Handle an assigned house bank and follow all cash handling procedures
• Collect payment for drinks served and balance all receipts
• Ensure that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests, prepare inventory or purchase requisitions as needed to replenish supplies
• Serve snacks or food items to guests seated at the bar where appropriate
• Demonstrate a thorough knowledge of food and beverage products, menus and promotions
• Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. as needed.
• Provide guidance to guests on resort activities, dining options and general resort and regional information

Runner
Job purpose
Food runners are an important part of a restaurant staff and serve as assistants to the waitstaff. Their main duties are to deliver, or "run" food to tables once a food order has been prepared by the cooks. The food runner may also assist in many other duties when other members of the staff are busy.

Duties and responsible:

• to deliver food to restaurant customers
• the last of the staff to see the meal before it reaches the customer, so it's important for them to know what each dish is supposed to look like so nothing is missed. It's also important that the plates are handled carefully and brought out in a timely manner, to ensure optimal food temperature
• Food runners also assist other restaurant staff members with duties such as clearing and cleaning tables, filling water glasses and refilling drinks, maintaining cleanliness in the kitchen and customer areas and returning plates to the kitchen. 
• They also might have to deal with customer complaints 

Steward
Job purpose
A restaurant steward is instrumental in all kitchen operations. At the discretion of the head chef or head cook, he maintains all areas of the preparation stations as well as food storage areas. This maintenance involves routine and heavy cleaning, organization of food and non-food items and garbage, trash and waste control.

Duties and responsible:

• expected to wash dishes, pots and pans, utensils and food preparation machines as well as clean floors, counters and work tables
•  Less frequently, they required to perform in-depth cleaning of walk-in freezers and refrigerators, ovens, stoves and pantries
•  Occasionally, they may be required to assist in unloading deliveries of food or supplies.

Hostess
Job purpose
Supervises and coordinates activities of dining room personnel to provide fast and courteous service to customers. Schedules dining reservations and arranges parties or special services for diners

Duties and responsible:

• Greets guests, escorts them to tables, and provides menus
• Adjusts complaints of patrons.
• Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons.
•  Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations
•  May interview, hire, and discharge dining room personnel.
•  May schedule work hours and keep time records of dining room workers. 
• May prepare beverages and expedite food orders.
• May total receipts, at end of shift, to verify sales and clear cash register
• May collect payment from customers.