(0) items

Restaurant Service Basics

by ;


Pub. Date:

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 2nd edition with a publication date of 10/6/2008.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.


"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.

Author Biography

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.

Table of Contents

The Server
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
Case Problem
Types of Establishments, Table Service and Table Settings
Types of Establishments
Types of Table Service
French Service
Russian Service
English Service
American Service
Banquet Service
Family-Style Service
Salad Bars, Oyster Bars, and Dessert Tables
Key Terms
Case Problem
Before the Guests Arrive
Station Assignments
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
Case Problem
Initiating the Service
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
Case Problem
Serving the Meal
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
Case Problem
Chapter 6
Safety: Preventing Accidents
Food Safety and Sanitation Responsibilities
Emergency Procedures
Severe Weather
Electrical Blackouts
Injury or Serious Illness
Table of Contents provided by Publisher. All Rights Reserved.

Please wait while the item is added to your cart...