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The Waiter, Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food and Beverage Employees by Lora Arduser, Douglas Robert Brown (Paperback, 2004)

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 flambe 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!

Place of Publication
Ocala
Content Note
B/w Photos & Illus
Author Biography
Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.
Date of Publication
01/09/2004
Imprint
Atlantic Publishing Co
Country of Publication
United States

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