Restaurant Organisation

Abstract

A restaurant should be run in an efficient and businesslike manner so that it gives satisfaction to customers and staff alike. An airtight control over the entire operation covering every detail, will result in a smooth, relaxed working atmosphere conducive to good staff relations, which in turn should ensure satisfaction on the part of the customers. A restaurant is only as good as its head waiter and it is essential that he commands the respect of the brigade by his competence, and the loyalty of customers by his integrity.