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  A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambéing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it. | Preface |
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ix | |
| PART ONE Food Service |
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1 | (30) |
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1 | (4) |
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1 | (2) |
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3 | (2) |
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5 | (6) |
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Plate Service (American Service) |
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6 | (2) |
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Cart Service (French Service) |
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8 | (2) |
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Platter Service (Russian Service) |
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10 | (1) |
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11 | (11) |
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The Psychology of Service |
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16 | (1) |
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16 | (1) |
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17 | (1) |
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17 | (2) |
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19 | (2) |
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21 | (1) |
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22 | (1) |
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Accidents in the Dining Room |
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22 | (1) |
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22 | (4) |
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23 | (1) |
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24 | (2) |
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26 | (2) |
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26 | (1) |
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27 | (1) |
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27 | (1) |
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27 | (1) |
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27 | (1) |
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28 | (3) |
| PART TWO Wine Service |
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31 | (18) |
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31 | (2) |
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32 | (1) |
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32 | (1) |
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32 | (1) |
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32 | (1) |
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33 | (1) |
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33 | (1) |
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33 | (5) |
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34 | (1) |
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34 | (4) |
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38 | (3) |
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38 | (1) |
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38 | (2) |
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40 | (1) |
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Which Wine with Which Food? |
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41 | (1) |
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42 | (7) |
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43 | (2) |
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45 | (1) |
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46 | (1) |
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47 | (2) |
| PART THREE Cuisine |
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49 | (36) |
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49 | (1) |
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50 | (1) |
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50 | (1) |
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51 | (1) |
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Butters, Thickeners, Flavorings, and Sauces |
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51 | (4) |
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55 | (26) |
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56 | (1) |
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57 | (1) |
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58 | (1) |
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58 | (1) |
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59 | (4) |
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63 | (2) |
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65 | (2) |
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Pasta, Dumplings, and Rice |
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67 | (1) |
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68 | (7) |
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75 | (3) |
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78 | (3) |
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81 | (4) |
| PART FOUR Bar Service |
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85 | (20) |
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85 | (1) |
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Serving Alcohol and the Law |
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86 | (1) |
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86 | (1) |
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Types of Alcoholic Beverages |
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86 | (14) |
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88 | (1) |
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89 | (1) |
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89 | (1) |
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90 | (2) |
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92 | (1) |
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93 | (1) |
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94 | (1) |
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95 | (5) |
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100 | (5) |
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100 | (1) |
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How to Prepare a Drink in a Blender |
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101 | (1) |
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How to Prepare a Highball |
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102 | (1) |
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How to Prepare a Two-Liquor Drink on the Rocks |
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103 | (1) |
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How to Prepare a Pousse-Cafe |
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104 | (1) |
| English-French-Spanish Vocabulary |
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105 | |
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