Restaurant Service Basics (Wiley restaurant basics series) [Paperback]

"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)

"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)

The essential guide to service skills and techniques that guarantee success

Preferences in cuisine may vary, but the demand for great service–the keystone of any restaurant′s success–never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first–rate food and beverage service to every customer and create an excellent dining experience.

Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family–style, banquet, and more. With clear, step–by–step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to:
∗ Greet and seat guests
∗ Take orders and answer questions
∗ Serve food and beverages, and time the meal
∗ Present the check and accept payment
∗ Respond to emergency situations, such as power outages and guest injury
∗ Use the computer system to support service
∗ Serve alcoholic beverages


Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.

The essential guide to service skills and techniques that guarantee success

Preferences in cuisine may vary, but the demand for great service–the keystone of any restaurant’s success–never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first–rate food and beverage service to every customer and create an excellent dining experience.

Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family–style, banquet, and more. With clear, step–by–step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to:

• Greet and seat guests
• Take orders and answer questions
• Serve food and beverages, and time the meal
• Present the check and accept payment
• Respond to emergency situations, such as power outages and guest injury
• Use the computer system to support service
• Serve alcoholic beverages

Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.

The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy–to–use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.
SONDRA J. DAHMER and KURT W. KAHL are coauthors of The Waiter and Waitress Training Manual, which has helped tens of thousands of restaurant servers achieve excellence and success in the field.