Here are the different tasks that a hotel server can perform:

• Prepare the room and the tables for the service.
• Offer a service of a quality.
• Help to present the menus, daily specials, drinks etc …
• Take orders from customers.
• Serve and serve the dishes. Clear the tables if necessary.
• Check and manage stocks of raw materials.
• Optimize the supply chain if necessary, in particular by signaling the products arriving out of stock.
• Respect the health and safety rules in force at the establishment.

Radisson Collection Hotel, Palazzo Nani Venice is perfectly located in a historical building by the Cannaregio canal, the hotel’s architecture and decoration represents an ancient Venetian family engaged with the political, social, and cultural life of the Republic of Venice. The hotel is situated close to the Venetian Ghetto, neighborhood shops, and small cafes, and is easily connected with the rest of the city and the popular islands of Murano and Burano. With 52 beautifully designed rooms and suites crafted with thoughtful touches and Venetian style, the hotel boasts original Frescos, a delightful garden, and a charming restaurant.

In a food and beverage internship you would also increase your language skills as you may be asked to use a foreign language while on duty.

To be a good waiter in the hotel industry, it is necessary to show some essential qualities.

First of all, you have to have a sense of service at any event and to be able to develop an excellent relationship with travelers. Patience, courtesy and discretion are the order of the day. It is important to know how to satisfy the demands of more or less demanding customers.

Then, the presentation of the server must be perfect. A sober outfit and a neat image are necessary. Indeed, this last must directly reflect the image of the hotel and the quality of its offer.

Finally, it is important to be organized and rigorous. During peak hours, the trainee may have to manage multiple clients and tables at the same time. It is therefore necessary to know how to memorize the orders and not to confuse them under pain of generating discontent at the customer.

In general, being dynamic will make things a lot easier. Indeed, one must assume a versatile position and sometimes subject to increased demand during meal times.

Here are the different tasks that a hotel server can perform:

• Prepare the room and the tables for the service.
• Offer a service of a quality.
• Help to present the menus, daily specials, drinks etc …
• Take orders from customers.
• Serve and serve the dishes. Clear the tables if necessary.
• Check and manage stocks of raw materials.
• Optimize the supply chain if necessary, in particular by signaling the products arriving out of stock.
• Respect the health and safety rules in force at the establishment.

Radisson Collection Hotel, Palazzo Nani Venice is perfectly located in a historical building by the Cannaregio canal, the hotel’s architecture and decoration represents an ancient Venetian family engaged with the political, social, and cultural life of the Republic of Venice. The hotel is situated close to the Venetian Ghetto, neighborhood shops, and small cafes, and is easily connected with the rest of the city and the popular islands of Murano and Burano. With 52 beautifully designed rooms and suites crafted with thoughtful touches and Venetian style, the hotel boasts original Frescos, a delightful garden, and a charming restaurant.

In a food and beverage internship you would also increase your language skills as you may be asked to use a foreign language while on duty.

To be a good waiter in the hotel industry, it is necessary to show some essential qualities.

First of all, you have to have a sense of service at any event and to be able to develop an excellent relationship with travelers. Patience, courtesy and discretion are the order of the day. It is important to know how to satisfy the demands of more or less demanding customers.

Then, the presentation of the server must be perfect. A sober outfit and a neat image are necessary. Indeed, this last must directly reflect the image of the hotel and the quality of its offer.

Finally, it is important to be organized and rigorous. During peak hours, the trainee may have to manage multiple clients and tables at the same time. It is therefore necessary to know how to memorize the orders and not to confuse them under pain of generating discontent at the customer.

In general, being dynamic will make things a lot easier. Indeed, one must assume a versatile position and sometimes subject to increased demand during meal times.