Table of Contents

The Serving Staff; Types of Service and Table Settings; Hosting; Table Service; Taking Orders; Carrying Trays; Suggestions and Suggestive Selling; Take Care of the Kids; Server Side-Work Duties; Menu Knowledge; Electronic Ordering System; Tipped Employees; Beverage Service; Bussing; Sanitation and Safety; Workplace Forms.

About the Author

Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.