Product Overview
This 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 flamb and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.
