Overview
 2005 Douglas Brown Soft Cover
This new training handbook was designed for use by all foodservice serving staff members and is an excellent foundation for your organization's training program. This 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.
Plus, learn advanced serving techniques such as flambe' and carving meats, fish and fruits. Also, there is a chapter devoted exclusively to food safety and sanitation.
Step-by-Step Instructions Include:
- Hosting
- Loading/Unloading Trays
- Seating Guests
- Taking/Filling Orders
- Loading/Unloading Trays
- Table Side Service
- Setting and Elegant Table
- Folding Napkins
- Centerpieces
- Promoting Specials
- Promoting Side Orders
- Getting Customers to Order Quickly
- Handling Problems
- Difficult Customers
- Managing Tips and Taxes
- Handling the Check and Money
- Handling Questions
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