RCL VS Carnival
Hi! I have 2 offered options: Restaurant attendant at Royal Caribbean with a salary of $934 USD VS bar server at carnival with a salary of $300 USD. I don't know if Restaurant attendant includes tips or it's like the similar salary
Which one should I choose?
Actually I'm sailing this coming June with RC, Carnival hasn't assigned me yet...
This will be my very first cruise. Which one should I choose?
Hi! So, I'm Mexican and I've worked at restaurants and hotels (banquets) I'm currently applying for cruises. I have a question for all of you: How do you serve in different countries? I have specific questions lime:
Do you also (in a table) serve firstly the woman and then the man, even if it's a large table like 20 people in restaurants/banquets?
In High-end dinners in Banquets usually you don't clear your table until the head-waiter indicates (to proceed with the next course). Do you apply the same think in restaurants? You, as a Waiter, do you wait for most of the people of a table (4, 10, 20 people) finish their meal to take off all of the dirty plates? Or do you take off when someone is done?
Do you introduce yourself in Banquets? (In front of the table)
What do you do: Offer something to drink, deliver the menu and offer the chef's specials or you offer the chef's specials and then offer something to drink?
I'd love to hear from you guys! Thanks in advance!
Hi! So I got assigned as a Restaurant attendant. I have almost everything done (Medical exam, VISA C1 D, etc) It's just missing my Seaman's book (In Mexico is Libreta de Mar) and I'm sailing on June 13th
I'm not really satisfied with my position assigned. I've been a Waiter at land most of the time, at restaurants and Banquets.
I'm aware I won't be a Waiter in my very first Contract on cruises, but at least as an assistant waiter.
Do you think it's a great idea to create a case with NAVI and ask for another position? Or is it too risky?
I've also been applying for others cruise lines due to this.
Hi! This will be my first time on cruises. This will be like my farewell to my very short hospitality career as a Waiter. I've worked for JW Marriott, High-end restaurants and served some important politicians as The Swedish Royalty (all in Mexico), though I've been reading that this ship I got assigned (The grandeur of the seas) is not the best. Also I'm going to start as a Restaurant attendant. I did accept my assignment and I already have all of my documents (VISA C1 D, seaman's book, health test, STCW certificate, etc) and I'm sailing this coming June... I don't know, what do you suggest me to do? Should I ask for a ship change and different position? (I'm really into The Ultimate World cruise, or the biggest ship) Or should I apply to another cruise line
I'll quit my job (JW MARRIOTT) this coming month, so I'm not sure if this could be so risky... Maybe, will it be faster if I have all of my documents already? Idk what to do!
Hi! I'm from Mexico and I've worked for restaurants and Banquets! I'm sailing on Royal Caribbean this coming June, that's the reason of my thread: Asking about service.
I want to start a conversation about how to improve your service, how different is in different countries, in different areas as Banquets and restaurants, so:
How do you serve in other countries? I have some doubts in fine-dining. Do you do the same? Can you give any advice?
Let me tell you my sequence in restaurants and Banquets at least in Mexico.
Restaurant (steps to follow) : Greet the guest (pull the chair), introduce yourself, offer something to drink, give the menu and offer chef's specials. Then you take the order, and introduce the order into the system. (You're assistant already place the something to pick, as bread, butter or any other thing) While waiting you place the rest of the silverware and then, you take off the empty plate to place the first course. Now, I have a question: Do you apply the same thing as Banquets? Specifically I mean: You wait for everyone or almost everyone to finish to tell the kitchen and you take off all of the dirty plates all at once or you take off the plate everyone who is done? I mean not all at the same time.
You continues with your main course and then you remove everything when they're done. Then you offer the dessert menu and offer something to drink and take order of the desserts. Then Deliver the coffee and the dessert and that's pretty much it. After that you continue with drinks.
Banquets: greet the guest (you ain't introduce yourself), and then, when the head waiter indicates you start offering wine (or something to drink), place butter and bread, right after you take off the empty plate and go to the kitchen. You wait for everyone (waiters) to arrive, and after the waiter who has assigned the VIP table (Like the Bride and the groom) you enter the Hall and everyone attends to their table. Deliver the first course. You cannot take off any dirty dish until the head waiter indicates so. Then you clear your tables and do the same process. In desserts, after clearing everything in your table (like salt, peppers, dirty dishes, etc) you deliver the dessert and right after you offer coffee/digestives. (In restaurants is the other way around. Firstly the coffee and then the dessert) (Obviously in Banquets exist coffee breaks, cocktails, buffets, etc. although I have doubts in fine-dining
What do you think? Should I change something? Is it different in your country? Perhaps It could be different due to American service, french service, Kosher, etc...
I'd love to hear from you, guys!