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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 flambe 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 a lot. Food service managers will find this book to be an excellent foundation for your organizations training program.
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This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Publisher: Atlantic Publishing Group