" Key Terms " "Alcoholic" : An odourless liquid obtained from the Distillation "Ageing" : It is the period of storage in oak casks or other containers "Distillation" : The process of cooling heated liquid vapour to give a purified and concentrated liquid. "Dry" : It means No sugar or sweetness remaining; a fruity wine can be dry. "Fermentation" : It means conversion of sugar to alcohol and co2 by yeast. "Liqueurs" : A sweet end and flavored spirit "Malt" : It is a germinated cereal. "Molasses" : Mash of sugar juice and water "OP & UP" : Over proof and under proof "Sparkling wines" : Wines that are aerated "Toasting" : It is the process in which the inside of the barrel is roasted by heat source. "Yeast" : It is a living single-celled organism
" Summary " The members of the wait staff face different challenging situation during the course of routine work. Which they should be able to handle sensibly with confidence. Guest of various age groups visit the restaurant for their needs. Physically challenged guests need to be shown great care and concern and special attention should be given to them. There could be many situations other than the once discussed here-the management should device a policy to deal with such situations and empower the staff to handle them accordingly. The staff should be trained regularly to handle various situations so as to ensure good meal experience, strong relationship with guests, and safety on the people.