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A complete guide to the
proper steps in service for
food & beverage employees.
This new training handbook
was designed for use by all
food service serving staff
members. The guide covers
every aspect of restaurant
customer service for the
positions of host, waiter or
waitress, head waiter,
captain, and bus person. The
detailed performance of each
position is described for
different types of
establishments, and all types
of service including French,
American, English, Russian,
Family-Style and Banquet. It
provides step-by-step
instructions on: Hosting and
seating guests,
taking/filling orders,
loading/unloading trays,
table side service, setting
an elegant table, folding
napkins, centerpieces,
promoting specials, promoting
side orders, handling
problems, difficult
customers, managing tips and
taxes, getting customers to
order quickly, handling
questions and handling the
check and money. Plus, learn
advanced serving techniques
such as flambé and carving
meats, fish, and fruits.
Also, a chapter is devoted
exclusively to food safety
and sanitation. An excellent
foundation for your
organization's training
program! 144 pgs.
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