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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
|Service and Hospitality|
|Advantages of Being a Server|
|Qualifications for the Job|
|Personal Appearance on the Job|
|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|
|Types of Establishments, Table Service and Table Settings|
|Types of Establishments|
|Types of Table Service|
|Salad Bars, Oyster Bars, and Dessert Tables|
|Before the Guests Arrive|
|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|
|Closing the Dining Room|
|Initiating the Service|
|Who Seats Guests|
|Where to Seat Guests|
|How to Seat Guests|
|Approaching the Guests|
|Technique of Taking Orders|
|Methods of Taking Orders|
|Appropriate Topics of Conversation|
|Making Suggestions and Increasing Sales|
|Timing the Meal|
|Placing Orders in the Kitchen|
|Picking Up Orders from the Kitchen|
|Serving the Meal|
|Serving Tables and Booths|
|Serving Each Course|
|Serving at Booths|
|Clearing Dishes from the Table|
|Efficiency When Serving|
|Maintaining food Quality|
|Attending to Guests|
|Giving Special Amenities|
|Handling Unusual Circumstances|
|Your Behavior Toward All Guests|
|Handling Guests with Special Needs|
|The Guest Check and Payment|
|Receiving the Tip|
|Increasing the Tip|
|Safety: Preventing Accidents|
|Food Safety and Sanitation Responsibilities|
|Injury or Serious Illness|
|Table of Contents provided by Publisher. All Rights Reserved.|