Food and Beverage in Hospitality
Food and Beverage
1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so.
I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol, Co.Fi did not allow that.
I was also not allowed to serve alcoholic drinks to any customer who is under the influence, I was required to inform the manager immediately when someone who is under the influence is present. The South African Liquor Act also states that it will be an offence for the owner of the license to allow drunkenness on the premises and the owner may not sell alcoholic drinks to a person who is under the influence.
I was also not allowed to serve customer after 2h00, because that would be against the type of liquor license Co.Fi was holding. According to the type of liquor license Co.Fi was holding (A Restaurant liquor license) the restaurant was only allow to serve alcohol between the hours of 10h00 and 2h00.
I was not allowed to serve triple shots of alcohol to any customer, only single and double shots was allowed to be served, for the reason that it is against the South African Liquor Act to serve anything more than a double shot.
2. Unexpected Situations: Decisions made and reasons for the action taken.
While working as a waiter at Murray Street Guest House which is situated in Brooklyn I had a few unexpected situations, which could be solved and luckily the customers were satisfied. One situation was when a guests’ room was still dirty and she complained about it.
This was during a very busy week of the Guest House, all the rooms within the Guest House was occupied and needed to be cleaned. This one particular guest hanged her “Do-not-disturb” sign outside on the
1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so.
I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol, Co.Fi did not allow that.
I was also not allowed to serve alcoholic drinks to any customer who is under the influence, I was required to inform the manager immediately when someone who is under the influence is present. The South African Liquor Act also states that it will be an offence for the owner of the license to allow drunkenness on the premises and the owner may not sell alcoholic drinks to a person who is under the influence.
I was also not allowed to serve customer after 2h00, because that would be against the type of liquor license Co.Fi was holding. According to the type of liquor license Co.Fi was holding (A Restaurant liquor license) the restaurant was only allow to serve alcohol between the hours of 10h00 and 2h00.
I was not allowed to serve triple shots of alcohol to any customer, only single and double shots was allowed to be served, for the reason that it is against the South African Liquor Act to serve anything more than a double shot.
2. Unexpected Situations: Decisions made and reasons for the action taken.
While working as a waiter at Murray Street Guest House which is situated in Brooklyn I had a few unexpected situations, which could be solved and luckily the customers were satisfied. One situation was when a guests’ room was still dirty and she complained about it.
This was during a very busy week of the Guest House, all the rooms within the Guest House was occupied and needed to be cleaned. This one particular guest hanged her “Do-not-disturb” sign outside on the