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| The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees | 
 enlarge | Authors: Lora Arduser, Douglas R. Brown
Publisher: Atlantic Publishing Company (FL)
Category: Book
List Price: $29.95
Buy New: $16.08
You Save: $13.87 (46%)
New (19) Used (9) from $12.47
Avg. Customer Rating:  3 reviews
Sales Rank: 194139
Media: Paperback
Number Of Items: 1
Pages: 284
Shipping Weight (lbs): 1
Dimensions (in): 8.9 x 6 x 0.8
ISBN: 0910627479
Dewey Decimal Number: 642.6
EAN: 9780910627474
ASIN: 0910627479
Publication Date: September 2004
Availability: Usually ships in 1-2 business days
Condition: Brand new from the publisher!
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Product Description
This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on:
hosting
seating guests
taking/filling orders
loading/unloading trays
table side service
setting an elegant table
folding napkins
centerpieces
promoting specials
promoting side orders
handling problems
difficult customers
managing tips and taxes
getting customers to order quickly
handling questions
handling the check and money
Plus, learn advanced serving techniques such as flambe and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.
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| Customer Reviews:
Valuable Traing Tool July 21, 2007
4 out of 5 found this review helpful
This book covers all of the details that are so often left out while training waitstaff and associated restaurant employees. We use it extensively for initial training and reference.
Easy to Use June 15, 2006
8 out of 10 found this review helpful
Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.
The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.
There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.
An excellent guide! October 26, 2004
5 out of 10 found this review helpful
This is an excellent book. It's very thorough and the section on alcohol service was especially good. Highly recommend!
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