Remarkable Service

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.

Preface viii Acknowledgments xiv Chapter 1 The Principles of Remarkable Service 2 Chapter 2 Styles of Service 20 Chapter 3 A Clean and Safe Dining Room 48 Chapter 4 Preparing and Maintaining the Dining Room For Remarkable Service 72 Chapter 5 Reservations and Waiting Lists 110 Chapter 6 Serving Guests 136 Chapter 7 Beverage Service 176 Chapter 8 Wine Service 208 Chapter 9 Banquet Service in the Restaurant 230 Chapter 10 Remarkable Service Interactions 254 Appendix 268 Bibliography 277 Trade and Professional Groups 279 Index 281