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 to seating guests to taking/filling order;
• loading/unloading trays to table side service to setting an elegant table to folding napkins to centerpieces to promoting specials;
• promoting side orders to handling problems to difficult customers
• managing tips and taxes to getting customers to order quickly
• handling questions to handling the check and money