Restaurant service basics

Restaurant Service Basics, 2nd Edition......Page 4
Contents......Page 6
Preface......Page 12
Objectives......Page 16
Advantages of Being a Server......Page 17
Qualifications for the Job......Page 19
Personal Appearance on the Job......Page 21
Your Role in the Restaurant Organization......Page 23
Teamwork with Coworkers and Supervisors......Page 24
Issues Regarding Restaurant Employment......Page 26
Objectives......Page 32
Types of Table Service......Page 33
Objectives......Page 50
Reservations......Page 51
Dining Room Preparation......Page 53
Studying the Menu......Page 61
Closing the Dining Room......Page 71
Objectives......Page 76
Seating Guests......Page 77
Taking Orders......Page 80
Answering Questions......Page 85
Making Suggestions and Increasing Sales......Page 86
Placing Orders in the Kitchen......Page 88
Picking up Orders from the Kitchen......Page 90
Objectives......Page 94
Serving Tables and Booths......Page 95
Efficiency When Serving......Page 101
Handling Unusual Circumstances......Page 102
The Guest Check and Payment......Page 105
Receiving the Tip......Page 107
Objectives......Page 114
Safety: Preventing Accidents......Page 115
Food Safety and Sanitation Responsibilities......Page 118
Emergency Procedures......Page 122
Objectives......Page 130
Computers in Restaurants......Page 131
Components of a POS System......Page 133
Taking Orders Using a POS System......Page 137
Completing Each Transaction......Page 139
Closing at the End of the Day......Page 141
Advantages of a POS System......Page 143
Advantages and Disadvantages of Handheld Order Terminals......Page 144
Advantages of Restaurant Reservation and Table Management Software......Page 145
Guest Paging......Page 146
Advantages of Guest Paging......Page 147
Objectives......Page 152
Significance of Serving Wine, Beer, and Liquor......Page 153
The Concern about Serving Alcohol in Restaurants......Page 154
Wine Service......Page 156
Beer Service......Page 169
Liquor Service......Page 171
Nonalcoholic Drinks......Page 176
Resource A: Definitions of Key Terms from the Text......Page 182
Resource B: Definitions of Menu and Service Terms......Page 192
Resource C: Recommended Resources for Further Information......Page 204
Index......Page 206