The Waiter & Waitress and Waitstaff Training Handbook

The Waiter & Waitress and Waitstaff Training Handbook

A Complete Guide to the Proper Steps in Service for Food & Beverage Employees

eBook - 2005
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This new 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 flambé and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation.
Publisher: Ocala, Fla. : Atlantic Pub. Group, [2005]
Copyright Date: ©2005
ISBN: 9781601380906
Branch Call Number: 642.6 Ar
Description: 1 online resource (284 pages) : illustrations


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filmguy86 Jul 25, 2012

I read this book and finally sensed my problems as a waiter. It goes over basics for TRAINING WAITERS, in effect, keeping you ahead of today's competition. Arduser breaks down the environment simply, and although she could've included some extra details and illustrations, I appreciated the lists and applied techniques in this handbook. For many years I thought I was incompetent: That's not the case, and in this book, you'll understand the prevelent ignorance of management and restaurant owners. Don't rely on them for your survival: Train yourself! Also see: "Waiter and Waitress Training: How to Develop Your Staff for Maximum Service & Profit."


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