Some examples of correct register use: (Wife to Husband) - Hi honey, how was your day? - Great.

We got a lot done. And yours? - Fine, but stressful. Pass me that magazine, please. - Here you go. (Friend to Friend) - Hi Charlie, can you give me a hand? - Sure Peter. What's up? - I can't get this to work. - Why don't you try to use a screwdriver? (Subordinate to Superior - for workplace communications) - Good Morning, Mr. Jones, may I ask you a question? - Certainly, how can I help you? (Superior to Subordinate - afor workplace communications) - Excuse me Peter, we seem to be having a problem with the Smith account. We'd better get together to discuss the situation. - That's a good idea Ms Amons, would 4 o'clock suit you? (Man Speaking to Stranger) - Pardon me. Do you think you could give me the time? - Certainly, it's twelve thirty. - Thank you. - Not at all.

Notice how the language used becomes more formal as the relationship becomes less personal. In the first relationship, a married couple, the wife uses the imperative form which would be inappropriate with a superior in for workplace communications. In the last conversation, the man asks using an indirect question as a means of making his question more polite

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(Wife to Husband) - Hello, how are you today? - I'm fine. Would you mind passing me the bread? - Certainly. Would you like some butter with your bread? - Yes, please. Thank you very much. (Friend to Friend) - Hello Mr. Jones. May I ask you a question? - Certainly. How many I help you? - Do you think you could help me with this? - I'd be happy to help you. (Subordinate to Superior - for workplace communications) - Good Morning, Frank. I need a raise. - Do you really? Well, forget about it! (Superior to Subordinate - for workplace communications) - Hey Jack, what are you doing?! Get to work! - Hey, I'll take as much time as I need. (Man Speaking to Stranger) - You! Tell me where supermarket is. - There.

In these examples, the formal language used for the married couple and friends is much too exaggerated for daily discourse. The examples of for workplace communications, and of the man speaking to a stranger, show that the direct language often used with friends or family, is too impolite for these types of for workplace communication. Of course, correct for workplace communication and register use also depends on the situation and the tone of voice you use. However, in order to communicate well in English, it is important to master the basics of correct for workplace communications and register use.

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Company director to employee

Hey, get over here. Ms. Brown, could you come here for a moment? Jane, I need to talk to you.

One colleague to another

Excuse me, do you think you could possibly give me a hand? Excuse me, could you give me a hand? Give me a hand.

Stranger to a man in the street

Could you tell me the time, please? The time, please. Hello there, how are you?

Waiter to customer

What do you want? What would you like today? Do you think you could possibly tell me what you would like to eat today?

Employee to department manager

Mr. Brown, could I have a word with you this afternoon? Frank, I need to talk to you. Mr. Brown, do you think it would be possible for me to speak with you this afternoon?

Husband to wife

How do you do? What's up? Excuse me dear, I was wondering how you were feeling.

Teacher to student

Do exercise 1, now! Please do exercise 1. Would you mind doing exercise 1?

Brother to sister

Hurry up! Pardon me, can you please get ready? Shall we go my dear?

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Company director to employee

Ms Smith, you look fantastic today! Jane, you are a knock out! How are you today Ms Smith?

Customer to receptionist

Give me my bill. The bill, please I was wondering if I could trouble you for the bill.

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However,you will need to learn your menu! Product knowledge is key, from "soup to nuts" as one saying goes. Omit nothing. If it's not on the menu, get it from the chef. Write down any unanswered questions you may have. Appetizers Soups Salads Entrees(definitely) Desserts Portions Garnishes Condiments If any of these items are unfamiliar, look them up! Once you finally get to see them presented it will all fall in place, so relax and enjoy the process. Sidework/Set-up In general these are examples of some of the essential behind the scenes tasks performed before opening,and after closing which vary from venue to venue. Back of the House: coffee/tea/cappucino creamers assorted underliner plates bread and butter prep flatware and stemware garnishes\condiments napkins service trays and trayjacks, service carts carryout containers etc. Front of the House: table setting and polishing salt and peppers candles tablecloths floor/seat/chair inspection general dusting side station set-up Specialties/Line-up One of the last things done before opening is when the chef will describe any specialty items, soup of the day etc., being featured for the evening. Listen closely for any unfamiliar ingredients, processes, preparations,etc, and get a clear understanding. With all that said, LET'S WAIT TABLES!

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The Greeting/Introductiion This is the most crucial contact you will have is with the guest, for this is where the tone is set. You must attend the table as quickly as possible, and here is where the opportunity to "read" the table is made readily apparent.Introduce yourself along with a proper salutation, prior to taking the beverage order. Learn to listen and observe. Are they discussing business, is this a celebration, are they unwinding after a busy day, or do they just wish a pleasant dinner.Whatever the case you must glean the tenor of their needs. Even when busy, you must at least find the time to acknowledge their presence, and let them know you will be with them as soon as possible. Let me say this at the outset. YOUR DUTY AS A WAITER IS TO FACILLITATE THE GUESTS DINING EXPERIENCE. You are a non-entity, and they are GUESTS. They are ladies and gentlemen, not" folks", "you guys", or "you all. Remain polite and cordial,but not overly familiar. My rule of thumb is: If it's not a menu item, we shouldn't be discussing it. As time passes, you will have repeat guests that become "regulars/requests" and the above parameters will ease a bit. During this first contact with the guest, you will need to ascertain whether or not there are time constraints, if they want to relax awhile with their beverages,or move right on to appetizers or dinner. The specialties need to be described,recommendations made, if they wish, as well as a brief overview of the menu in terms of what comes with the entrees,and any other available options i.e., a la carte(unincluded) items like soups, sides etc. Mentally, you are a WAITER(you too ladies), a waiter attends the guest,and sells via product knowledge. You are not a SERVER (although for ease of reference you may be referred to as such), a server just takes orders! When describing "specialties/features", I visualize an empty plate and work my way up, with respect to its' contents. I include any preparation details given by the chef. The Process

Cocktails/apperitifs/beverages are the first items served after greeting the guest. This can change if the guest opts to peruse the menu,deciding on a complementary wine. Serving ladies first is preferred, especially during a formal dinner. In most cases, dinner is served in 5 courses, excluding cocktails, after dinner drinks and formal dinners with more than one entree. Appetizer, soup, salad, entree,and dessert. Guests having like courses should be served together. The exception will be if a guest wants soup or salad or some variable thereof with which to start their meal. When serving food, it should be to the guests left with the left hand,and the plate rotated in a way the protein(as opposed to the veggie or starch) is closest to the guest. Beverages are served from the right with the right hand, the rule being, whichever hand is the least intrusive,and makes your body most open to the guest is preferred, backhanded serving is hackish. Soiled plates are cleared from the right. Whether handling stemware,flatware,china etc. one should only touch the stems,handles or rims respectively. In the case of glassware with no handle, by the center of the glass or lower.Coffee/tea/espresso/cappucino service, handle loop should be between 3:00-5:00 o'clock with respect to the guest. In most fine dining venues, there is,or should be a reference point from which a guests position number is determined. It may be the seat closest to the kitchen, or when facing a specific direction 6|Page

in the dining room. Where ever it is, the order proceeds clockwise from that point,or the first seat to the left. All items consumed must be in the right seat number, thus, someone other than you may serve the table when the need arises.

Floor Courtesy

Courtesy should be extended foremost to the guest, but also to co-workers as well. When walking through the dining room, the guest always has the right of way. A simple "good evening" or pleasant expression upon eye contact can go a long way in making a guest feel at ease. Look for telltales signs of a patron looking around as if possibly in need of assisstance. FIND OUT WHAT IS NEEDED,rather than just telling the waiter they're wanted. In the instance of co-workers, and due to the inherent sense of urgency,courtesy must be maintained. When walking through the aisleways, always stay to the right as if driving a car. Yield the right of way to waiters carrying food. NEVER DUCK UNDER A FOOD TRAY. One should move with alacrity, but never look hurried; this tends to make diners uneasy. When passing a waiter whose back is toward you, the verbal caution of "behind you" should be spoken. A similar caution should be used when turning blind corners i.e. "corner" or "coming around". This completes my general synopsis, but is in no way exhaustive. There are still any number of subtle nuances to be explored. This is where the "artistic" aspect of waiting comes into play. A lot of the process is subjective, and depends on personal experience. Some approaches are regional, some may be international. But the basics remain the same, and the beauty is: these skills can go with you anywhere.

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SKILLS Confidence Good communication skills Organized thinking Mannerable Affable, efficient Enjoy working with the public Thick skinned Be a team player Available for any shifts Basic math skills Stamina Here's a few more tips. Keep your uniform in excellent condition - ironed, stain-free and neat, creased pants,polished shoes. Leave personal problems at home, or at least not at work. Never sit around. If you have nothing to do, stand on your station, there's nothing worse than a hostess or manager having to find you when you've been seated. Tools of the trade: Pens and notepad Wine key Cigarette lighter Crumber(if applicable) Any other items not listed particular to the unit. 8|Page

So what else makes a waiter great. In my experience, that depends on who you ask. After all is said and done, it boils down to two categories. Guests and co-workers. Although, in the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll deal with them first. On your first day, you'll probably be assigned to a "trainer" whom you will follow in order to see how things are done. You should be given some kind of tour or overview of the restaurant, with respect to info you need to be familiar with. This is your training period, and varies from unit to unit depending on the service level to be performed. You may be given materials comprised of menu items, wine list--by the glass and by the bottle. There may also be a basic liquor and beer list, after dinner liqueurs, dessert etc. Depending on your experience, you may be familiar with a lot of this, but if not don't worry, ask questions, and the rest will come in time. While training, be aware of details as you follow your trainer. Observe the food presentation, and develop within yourself how you would best describe it. Listen for exceptions, and write them down for follow up when time permits. A lot of items/preparations may be available just not listed. Try to anticipate what your trainer may need without being intrusive. Display an eagerness to learn and be helpful. You may even want to use the tactic of asking if he/she minds if you perform certain tasks when the need arises,i.e. greeting a new table, taking a drink order, delivering food and so forth. Table maintenance is another often overlooked aspect of a great waiter that is crucial. Empty glasses,soiled plates and flatware should be cleared per course, and replaced with mis-enplace(settings) for the next course. In upscale dining rooms, one should wait until all diners are done, as opposed to clearing piecemeal, unless of course at the guest's request. Be aware of mis-en-place, in this case tools for performing various aspects of service. Examples would be wine carts, decanters, coasters etc. for wine service, or items needed for french/tableside service. From bosses to dishwashers, always be courteous. As the new kid on the block, keep your opinions and non restaurant related conversations to a minimum. Let your trainer or manager be your problem solver if the need arises. This is a prudent approach for your own benefit, as it will help prevent the impression of you being a bad fit.

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ANSWERS ANSWER: Ms. Brown, could you come here for a moment? ANSWER: Excuse me, could you give me a hand? ANSWER: Could you tell me the time, please? ANSWER: What would you like today? ANSWER: Mr. Brown, could I have a word with you this afternoon? ANSWER: What's up? ANSWER: Please do exercise 1. ANSWER: Hurry up! ANSWER: How are you today Ms Smith? ANSWER: The bill, please

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Jane Doe 10 Wallace Place Smithville NSW 2222 Mobile: 0903 222 343 Home: 02 9299 0709 Email: jdoe@hmail.com
Objective

Enthusiastic, ambitious and highly organised hospitality professional looking to use industry knowledge and experience in a management position.
Education

TAFE NSW

Sydne y, NSW AU

Certificate IV in Hospitality (Supervision) Enrolled TAFE NSW

Sydne y, NSW AU

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Certificate III in Hospitality (Operations) Graduated: November 2007

Employment History

Mar 07 Present: Shift Supervisor Smithville Bites Cafe

Responsibilities

Smithville, NSW AU

Roster staff Train and supervise team Assist General Manager with ordering, stock control and stocktake Work with cash register and cash up Serve customers Ensure cleanliness of cafe and quality of customer service
Skills demonstrated

A strong focus on customer service People management and communication skills Responsible handling of cash Jun 07 Dec 07: Waitress Smithville Bites Cafe
Responsibilities

Smithville, NSW AU

Served customers Prepared food Made coffee Cleaned Trained and supervise junior staff members
Skills demonstrated

Customer service and excellent people skills Safe food preparation Attractive food presentation Nov 06 Jun 07: Waitress Jenny's Cafe
Responsibilities

Smithville, NSW AU

Served customers Cleaned Prepared food Worked with the cash register
Skills demonstrated

Customer service Safe food preparation Attractive food presentation Responsible handling of cash Dec 05 Nov 06: Waitress
Responsibilities

Smithville, NSW AU

Served customers Carried out cashier duties Cleaned

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Skills demonstrated

Customer service Responsible handling of cash

References Joe Massa Manager Smithville Bites Cafe Email: Massa.j@bites.com Mobile: 0422 333 444

Elizabeth Nason

Director of Hospitality TAFE NSW Email: e.nason@example.com Phone: (02) 9555 6666

If you are seeking Cafe Attendant jobs, you need a professional and impressive Cafe Attendant resume to offer employers; and we have it shown below. MARIO GONZALEZ 2205 W Kenwood St Anthony, TX 79821 (888)-487-2350 m.gonzalez@emailaddress.com

Job Objective: To obtain a Cafe Attendant position with a company offering opportunities for position advancement. Summary of Qualifications: Great experience working as Caf Attendant in a high volume restaurant Thorough knowledge of following company recipes to cook all food items In-depth knowledge of sanitation techniques and requirements Uncommon ability to resolve practical issues Amazing ability to work independently Ability to communicate effectively with guests, management and co-workers Effective ability to communicate orally and in written Strong interpersonal and communication skills Amazing ability to prioritize and organize work Work Experience: Cafe Attendant, August 2005 to till date Big Sur Lodge, Anthony, TX Verified for all food items sold daily and provided exemplary customer service. Assisted in following checklist for other duties performed. Prepared all food items for dinner show and group events.

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Maintained and merchandised sales of products. Stored, cleaned, mopped and maintained store and utensils. Cafe Attendant, May 2000 to July 2005 ePrismHR, Anthony, TX Setup and maintain breakfast bar as attractive, organized and standardized presentation. Took inventory of food, beverages and supplies needed for each day. Assisted in setting up serving dishes or trays, utensils, cups and other paper products. Ordered and purchased food supplies. Prepared foods such as fresh fruit, coffee and juices from concentrates. Assisted in washing, served equipment and returned it to storage. Education: High School Diploma, Middletown High School, Middletown, RI

Personal Details Name: Christine Antoine Birth date: 12.12.1989 Nationality: American Marital Status: Married Driver's License: No Objective Looking for a Cafe attendant position. My objective is to do my job in the best way possible so as to ensure client satisfaction. Summary I am a communicative person, always eager to learn more. I am also very responsible and I can work under stress with absolutely no problem. I would be a great fit for this job, thanks to my past experience in the field. Qualities and Skills Positive attitude Communication skills Active person Open minded Ability to work individually Ability to work under stress

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Work Experience Cafe Attendant at Starbucks Cafe 2008-2010 Duties and responsibilities: Dealt with the clients' demands in a professional manner Cleaned the glasses and coffee cups Cleaned the tables Served the order to the clients Opened the place in the morning and closed it in the evening Operated the cash register Received payment for the coffee from the clients

Education Bachelor's Degree in Economics, University of Texas Cooking classes at the Cook Academy of Michigan Areas of interest Cafes / Restaurants Customer Service Sales References Jane Thomson, CEO Starbucks Cafe , Texas

Tom Crenshaw 1456 Middleton Place, Seattle WA 98101 tomcrenshaw44@mailprovider.., 613-734-8737 Experienced Coffee Shop Barista. Skilled in preparing exceptional brewed coffee, espresso, and espresso coffee drinks including Cappuccinos and Lattes. Skilled in espresso brewing techniques and also excel at customer service, friendly and outgoing, willing to go the extra mile to create a positive experience for each and every customer. Work well under pressure, and am able to multi-task. Also possess business skills, inventory maintenance, ordering, and light accounting. Familiar with QuickBooks and store inventory software programs. 15 | P a g e

[Your Name] [Street Address], [City, ST ZIP Code] [phone] [e-mail]

OBJECTIVE
A position as a general office clerk for a major corporation

SKILLS PROFILE
Ability to operate Model 5000 copy/collating machine Knowledge of and experience with corporate mailroom procedures Good filing and organizational skills Experience in handling confidential paperwork Ability to take accurate phone messages and deliver messages promptly Good customer-relations background

EMPLOYMENT HISTORY
Copy-Machine Attendant 1998-current

Contoso, Ltd.,

Milton, NY

Copy and collate all projects (including confidential papers) for 25 -lawyer firm. Successfully complete all jobs by time requested . Coordinate delivery of large projects with mailroom clerk. Initiated rush procedure, which guarantees rush copy projects of 1,000 pages or fewer will be completed within 30 minutes of submission; met all guarant eed deadlines and enhanced copy room operations. Won the quarterly Employee Suggestion Award for rush procedure. 1994-1998

Mailroom Clerk

Contoso, Ltd.,

Milton, NY

Accurately filed and delivered mail to all company departments . Suggested new mail code system, which reduced filing errors and increased timely delivery . Computed amount of postage required for outgoing mail, depending on weight and classification . Covered phones for word -processing clerk during clerks lunch break . 1992-1994

Waitress/Cashier

Coho Winery , Harris, NY

Took orders, served restaurant patrons , and assisted at the cash register. Created Tuesday Casino Night theme, including food and games, which doubled the number of customers on a typically slow night.

EDUCATION
Diploma 1992

Elm High School,

Harris, NY

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Dejoie L Poellnitz
139 Santa Clara Dr, Vista, CA 92083 (760) 940-6968, cell (760) 917-4443 Cafedejoie@yahoo@sbcglobal.net

Food Service, Director Caterer, Event Planner Dynamic, Results-Oriented, and Team-Spirited, Self Starter and Motivator

Overview

More than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism. Extensive background in customer-oriented service operations and business development, including sales, marketing, promotions, and cost control. Excellent communication skills; maintain positive relations with staff and customers in high-volume, fast-paced operations. Proven ability to handle currency and financial transactions accurately; resolve discrepancies promptly. Familiar with Microsoft Word, Microsoft Excel, e-mail, the specialized systems and My Invoices & Estimates Deluxe Program

Areas of Expertise

Management, Supervision Training and development Successful catering experience (300+ people) Maximizing kitchen productivity and staff performance . Customer Service

Professional Experience

Dejoie Creole Catering & Southern Cuisine

OWNER/OPERATOR

1993 Present

Self Made-Chef, serving Creole, Southern, Italian, French, Jewish, Continental cuisine. Motto: You Name It, Ill Fix It Hire, train, and direct Kitchen Staff & Servers Customer Service & Relation Office Managing Marketing Plan menu, assure quality control, and minimize waste. Deliver Service 2001 Present

Caf Dejoie Products

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Designer/Product Development

Test Kitchen Managed test operations. Performed purchasing function. 1999 2007

San Diego Hospice

Certify Home Health Assistant/CNA

Patient/Client Care Ministered Care to the terminally ill CPR

VA Hospital, Cincinnati, Ohio (Vine St) Office manager/Cashier for Restaurant & Store . Account Payable & Receivable . Cost Analysis . Bookkeeping . Payroll . Purchasing, Pricing . Customer Service

1974 - 1979

Education & Qualifications

Louisiana State University, Merchandising 1974 - 1975 Undergraduate: Merchandising University of Cincinnati 1976 Business/Education Palomar College 1976 Nutrition/Business Management Certify Food Service Management Mira Costa Culinary Science, Catering Management

Baton Rouge, La

Cincinnati, Oh

1974 -

San Marcos, Ca

1994 -

Oceanside, Ca

2006

References & Supporting Documentation Furnished Upon Request

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