The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees

Front Cover
Atlantic Publishing Group, 2005 - Business & Economics - 284 pages
2 Reviews

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 flambé 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 alot. Food service managers will find this book to be an excellent foundation for your organizations training program.

What people are saying - Write a review

Waitstaff training

User Review  - iowawoman -

What a great, down to earth and informative book should be on every successful food service manager's list of must read material! Easy to read and so vey full of common sense! ... Read full review

Bibliographic information