A good waiter is like a psychologist

We want to break with the image of the profession, which reduces us to the role of the drive to the tray – said the participants of the waiter workshops in Brzeg.

If someone visited the Brest restaurant “15” that afternoon, he must have been looking towards the table where four men sat, dressed in black vests or white jackets, with bow ties under their necks.

– We want to show our best side, so we will wander from place to place to instill curiosity among people – explains Jacek Biechowiak, organizer of the first waiter workshops in the city.

Together with master waiter Jacek Najduch and enthusiasts of the profession: Paweł Maciąg from Oława and Daniel Adamowicz from Opole, they started a series of meetings during which they will raise and improve their skills.

– This is a project aimed primarily at improving the reputation of the waiter’s profession, which has deteriorated significantly over the years – emphasizes Biechowiak. – We want to show the potential of people working in this profession and prove that there are waiters who care for our profession to exist and develop.

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Today there are more and more eateries, but there are often situations when waiters are people without adequate skills, e.g. students for whom it is part-time work.

– And the waiter should not be the server who will throw a card on the table and disappear – adds Daniel Adamowicz. – It must be a person who can interest the guest, recommend a dish, choose the right wine.

– Sooner or later there will be a demand for highly qualified staff, because the owners of the premises will notice that it will pay off – says Biechowiak. – Guests often come back to the restaurant because of the service. Because you can talk to a good waiter, he has his head on his neck, he knows what to do and how to do it, and he can even sense the mood of the client.

Najduch and Biechowiak are on the board of the Association of Polish Waiters, which has set itself the goal of, inter alia, refer to the good traditions of the interwar period , at the same time taking into account the changing fashion and consumer needs.

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– We want our guests not to be afraid to follow our advice and ask questions – emphasizes Jacek Najduch. – That’s what we are here to translate, because it’s natural that someone may not know, for example, how to read the name of a dish. He points his finger at the card, and we should read the name so that the consumer remembers it and is not afraid to order the next time. It is similar with the pledge. Today, at home, hardly anyone uses four glasses for dinner or rich sets of cutlery. But just a little bit of willingness and we will surely help you.

Waiters will meet at workshops in various locations in Brzeg. And they encourage you to observe the classes. – Both sides can learn. And over time, we will expand our workshops to other places. And we hope the effects will be visible sooner or later.

Jarosław Staśkiewicz
[email protected]