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Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit

Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.

• Provides practical tips, tricks, and techniques on wait staff training
• Learn how to give consistently excellent service that bring guests back
• Distinguish your restaurant from the rest with great service techniques

Table of Contents

1. The Restaurant Team
   • Who's Who? Your Serving Staff and Their Coworkers
   • Mission Statement
   • Goal Setting
   • You as the Leader
   • Teamwork
   • Scheduling
   • Train Management First
   • Role of Communication in Managing Your Staff
   • Building Trust and Team Spirit
   • Low- and No-Cost Employee Motivational Programs
2. Elements of Service
   • Pet Peeves
   • Service Delivery Systems
   • Left or Right?
   • Knowing What Your Customers Want
   • What Makes a Good Server?
   • Before the Customers Arrive
   • How to Provide Great Service
   • Service - What Not to Do!
   • Value Added Service
   • Complimentary Items
   • Take Care of the Kids
3. Hiring and Terminating
   • Hiring - Essential Information
   • The Application
   • Job Descriptions
   • Interviewing
   • Employee Orientations
   • Recruiting Sources
4. Retaining Your Service Staff
   • Turnover
   • Updating Your Compensation System
   • Benefits
   • Incentives
   • Firing
5. Training Your Service Staff
   • When to Train
   • What Makes a Successful Trainer?
   • New Hires
   • Training Methods
   • Training Manual
   • Effective Staff Meetings
   • Pre-Shift Meetings
   • Documenting Personnel and Company Policies
6. Training Topics
   • Carrying Trays
   • Taking Orders
   • Electronic Ordering Systems
   • Reducing Waste
   • How to Handle Complaints
   • Restaurant Policies
   • Safety
   • Tips-Reporting Policies
   • Alcohol Sales Policies
   • How to Serve Alcohol
   • Wine
   • Food Safety
   • "Are Your Hands Really Clean?"
   • Basic Terminology
   • Sauces
   • Computerized Guest Checks
   • Getting Orders to the Kitchen
7. Motivating
   • Working Environment
   • Unconventional Motivations
   • Contests
   • Feedback
   • Performance Reviews
   • Give Them the Tools to Do Their Job
   • Focus on Making Your Guests Happy