Waiter and waitstaff training handbook : A Complete Guide to the Proper Steps in Service for Food & Beverage Employees / [electronic resource]
First edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers.
- Revised Second Edition
- Florida : Atlantic Publishing, 2017
- Electronic text (223 pages) illustrations ;
Includes bibliographical references and glossary.
Introduction -- Chapter 1. The Serving Staff -- Chapter 2. Types of Service and Table Settings -- Chapter 3. Hosting -- Chapter 4. Table Service -- Chapter 5. Taking Orders -- Chapter 6. Carrying Trays -- Chapter 7. Suggestions and Suggestive Selling -- Chapter 8. Take Care of the Kids -- Chapter 9. Server Side-Work Duties -- Chapter 10. Menu Knowledge -- Chapter 11. Restaurant Technology -- Chapter 12. Tipped Employees -- Chapter 13. Beverage Service --Chapter 14. Bussing -- Chapter 15. Sanitation and Safety -- Conclusion -- Glossary -- Bibliography.
Numerous industry surveys show that waitstaff service is often the primary factor in a customer’s decision to return to the restaurant or go to a competitor instead. This newly revised and updated training handbook was designed for all food service serving staff members. It covers every aspect of restaurant customer service from hosts and head waiters to waitresses and wine stewards.