Restaurant Service Basics

by Dahmer, Sondra J.; Kahl, Kurt W.

• ISBN13: 9780470107850
• ISBN10: 0470107855
• Edition: 2nd
• Format: Paperback
• Copyright: 2008-10-06
• Publisher: Wiley

Summary

"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

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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