Features:

• How tips are calculated
• The importance of poise and posture
• Use of place settings
• Menu knowledge
• Presentation of wine
• Recognizing nonverbal cues and prompts of guests
• Understanding guest paging systems and touch-screen terminals
• Handling complaints
• and much more!

Ideal as a competency-based training guide or simply as a reference manual for specific service questions, this all-inclusive book explains the key aspects and responsibilities of today's food servers.

Service at Its Best contains broad and in-depth coverage on everything a good waiter or waitress will need to know to be successful in this very competitive and dynamic profession.

Self-contained chapters flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills.

Service at Its Best is a concise, practical text on professional dining room techniques that sets the standard for anyone looking to display genuine hospitality.

Contents

1. The Professional Waiter-Waitress
2. Professional Appearance
3. Table Settings, Napkin Presentations, and Table Service
4. Serving Food and Beverages
5. Service Preparedness
6. Wine and Beverage Service
7. Guest Communications
8. The Technology of Service
9. The Host/Hostess
10. Waiter-Waitress Profiles

Appendix A: Common Menu Terms
Appendix B: Wine Terminology: General, Sight, Smell, and Taste
Appendix C: Spirit Brands and Related Cocktails
Appendix D: Ales, Lagers, and Non-Alcoholic Beers

Index

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