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
- 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
- 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.
