Restaurant Service Basics (Restaurant Basics)

Get restaurant managers and their staffs quickly up and running with the essentials of providing excellent service and enhancing the dining experience No matter how superb the cuisine or attractive the decor, nothing alienates customers quicker than poor service. That is why service is one of the major assessment criteria found in virtually every popular guide to eating out. Written for a market of 750,000 restaurant managers and their waitstaffs, this valuable guide schools readers in the basics of providing good food and beverage service and assisting in the creation of an excellent dining experience. In a concise, no-nonsense style, Restaurant Service Basics acquaints readers with the different service categories - including French, American, English, Russian, Family-Style, and Banquet. It provides step-by-step instructions on how to greet and seat guests, take orders, answer questions, serve food, time a meal, and handle the check. It also features a chapter devoted exclusively to wine and bar service techniques. It also includes helpful guidelines on safety, sanitation, risk management, and emergency procedures. Sondra J. Dahmer (Eden Prairie, MN) and Kurt W. Kahl (Madison, IN) are instructors of professional waitstaff training courses.