What is briefing in hospitality industry??? How to do it

 Briefing

What is briefing in hospitality industry??? How to do it

The head waiter's work day starts with inspection of the covers laid, sideboards, and briefing to the service staff

Briefing is very important before the service of every meal. Each wait staff is required to attend briefing sessions on time and should be properly groomed.

The head waiter maintains the following procedure:

• Checks personal appearance of the wait staff.

During the briefing session, all wait staff are made to stand appearance is checked. The head waiter checks that the wait staff has short and well-combed hair - his/her nails are manicured and kept clean the male staff has close shave (because of religious faith, some people may be exempted from shaving, but the beard should be properly covered or trimmed)

-female staff has clean stockings

female staff does not have excess jewellery or make-up

- his/her shoes are well-polished - hisher uniform is clean and well-laundered

- he/she has pinned up his/her name plates, which are well-polished - the wait staff is not suffering from cough or cold, or fever (if he/she has severe cold, cough

he/she may be advised to go on leave)

- he/she has the waiter's kit (ball point pen, bottle opener, matches, scribbling pad)

- he she has clean waiter's cloth

 • Allocates tables for station waiters and waiters

• Briefs the speciality dishes or gourmets of the day Informs reservation positions and arrival of any VIPS

• Briefs service procedures, accompanying sauces, time taken for preparation of dishes, etc. 

• Updates non-availability of dishes to waiters and order takers so that they can suggest dishes to the guests

• Briefs details about where to pick up the dishes from 

• Briefs portion size and garnishes for the dish

• Highlights the importance of suggestive selling 

• Informs the sales target for the day

· Elaborates on the safety points

• Discusses dealing with emergency situations

• Discusses mistakes committed by staff during the previous meal

 • Appreciates good work done by staff during the previous meal

• Discusses guest complaints and guest expectations 

• Deals with tips

• Introduces any new recruits or trainees to the brigade.

Objectives

Objectives of the briefing session is to check the personal grooming of the wait staff, allot tables: brief the staff about the food service, new dishes, and non-availability of dishes deal with guest complaints and sales promotion. Briefings enable the staff know what he/she has to do and how to react to various situations. It gives him/her the right confidence to carry out his her work effectively