The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees

Cover image for The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees

Title:

Author:

Arduser, Lora.

ISBN:

9780910627474

Personal Author:

Arduser, Lora.

Publication Information:

Physical Description:

284 pages : illustrations ; 23 cm

General Note:

Includes index.

Contents:

The serving staff -- Types of service and table settings -- Hosting -- Table service -- Taking orders -- Carrying trays -- Suggestions and suggestive selling -- Take care of the kids -- Server side-work duties -- Menu knowledge -- Electronic ordering system -- Tipped employees -- Beverage service -- Bussing -- Sanitation and safety.

Abstract:

This new 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 flambé and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation.

Subject Term:

Table service -- Handbooks, manuals, etc.

Waiters -- In-service training -- Handbooks, manuals, etc.

Waitresses -- In-service training -- Handbooks, manuals, etc.

Added Author:

Brown, Douglas Robert, 1960-

Electronic Access:

Table of contents http://catdir.loc.gov/catdir/toc/ecip0421/2004018329.html

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCDBN	1:GEN-BOOK	000023387	642.6 ARD	1	Searching... Unknown
Searching... 1:VCPE	1:GEN-BOOK	000041846	642.6 ARD	1	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000050801	642.6 ARD	1	Searching... Unknown

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Summary

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; centrepieces; promoting specials; promoting side orders; handling problems; difficult customers; managing tips and taxes; getting customers to order quickly; handling questions; handling the bill and money. Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation. An excellent foundation for your organisation's training program!