RESTAURANT SERVICE basics

Restaurant Service Basics, 2nd edition, is a practical guide for those who want
to learn the core skills of professional table service in restaurants. Actual and
prospective servers, as well as managers, supervisors, and teachers who train servers,
will find this an invaluable resource for classroom use, restaurant training, or selftraining.
This book discusses the server’s job, types of establishments, and different
types of service, including French, Russian, English, American, banquet, familystyle, buffets, and more. Current issues such as embracing diversity, preventing
harassment, and maintaining a drug-free workplace are also discussed. The text
walks the reader through the dining experience from taking reservations, preparing
the dining room, and greeting and serving guests to presentation of the check, and
instructs the server on how to troubleshoot potential problems that may occur
along the way. Safety, sanitation, and medical emergencies are addressed. Current
information on ever-changing restaurant technology has a chapter of its own. The
final chapter covers alcoholic beverage service, with all of its ramifications to the
restaurant business.
Restaurant Service Basics, 2nd edition, will enable readers to develop the
consummate service skills required to handle all phases of providing quality service,
increasing their tips, and capturing repeat business for the restaurant. This is a great
training tool for new servers and a reference tool for veteran servers. Servers can
learn the techniques of serving that will perfect their job performance and guarantee
success