Restaurant Service Basics

"Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests." "A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students."--BOOK JACKET.

Sondra J. Dahmer has taught at numerous hospitality and foodservice programs.

Kurt W. Kahl,MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.

Preface
Acknowledgement
The Server
Objectives
Service and Hospitality
Advantages of Being a Server
Qualifications for the Job
Personal Appearance on the Job
The Uniform
Hygiene and Grooming
Your Role in the Restaurant Organization
Teamwork with Co-workers and Supervisors
Issues Regarding Restaurant Employment
Respecting the Diversity of All People
Preventing Harassment on the Job
Keeping Violence and Drugs Out of the Workplace
Safety and Preventing Accidents
Taking Sanitation Seriously
Key Terms
Review
Projects
Case Problem
Types of Establishments, Table Service and Table Settings
Objectives
Types of Establishments
Types of Table Service
French Service
Russian Service
English Service
American Service
Banquet Service
Family-Style Service
Buffets
Salad Bars, Oyster Bars, and Dessert Tables
Key Terms
Review
Projects
Case Problem
Before the Guests Arrive
Objectives
Station Assignments
Reservations
Dining Room Preparation
Preparing the Tables
Folding the Napkins
Preparing the Sidestand
Studying the Menu
What is a Menu?
Why Study the Menu?
Types of Menus
Content of the Menu
Methods of Food Preparation
Preparation Time
Meal Accompaniments
Closing the Dining Room
Key Terms
Review
Projects
Case Problem
Initiating the Service
Objectives
Seating Guests
Who Seats Guests
Where to Seat Guests
How to Seat Guests
Controlling Seating
Approaching the Guests
Taking Orders
Technique of Taking Orders
Methods of Taking Orders
Appropriate Topics of Conversation
Answering Questions
Making Suggestions and Increasing Sales
Timing the Meal
Placing Orders in the Kitchen
Picking Up Orders from the Kitchen
Key Terms
Review
Projects
Case Problem
Serving the Meal
Objectives
Serving Tables and Booths
Serving Each Course
Serving Beverages
Serving at Booths
Clearing Dishes from the Table
Efficiency When Serving
Minimizing Steps
Maintaining food Quality
Attending to Guests
Giving Special Amenities
Handling Unusual Circumstances
Your Behavior Toward All Guests
Handling Guests with Special Needs
Handling Complaints
The Guest Check and Payment
Receiving the Tip
Increasing the Tip
Reporting Tips
Key Terms
Review
Projects
Case Problem
Chapter 6
Objectives
Safety: Preventing Accidents
Food Safety and Sanitation Responsibilities
Emergency Procedures
Fire
Severe Weather
Electrical Blackouts
Injury or Serious Illness
Ke
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Restaurant Service Basics

Summary

Author Biography

Table of Contents

Supplemental Materials