The Waiter & Waitress and Waitstaff Training Handbook
Author: Lora Arduser
Publisher: Atlantic Publishing Company
Published: 2017-01-19
Total Pages: 282
ISBN-13: 1620230720
DOWNLOAD EBOOK →Author: Lora Arduser
Publisher: Atlantic Publishing Company
Published: 2017-01-19
Total Pages: 282
ISBN-13: 1620230720
DOWNLOAD EBOOK →Author: Lora Arduser
Publisher: Atlantic Publishing Group Incorporated
Published: 2016-11-15
Total Pages: 288
ISBN-13: 9781620233368
DOWNLOAD EBOOK →Packed with new information, the revised edition of this best-selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, difficult customers, tips and taxes, and handling the check and money.-- (3/19/2015 12:00:00 AM)
Author: Lora Arduser
Publisher:
Published: 2014
Total Pages: 307
ISBN-13:
DOWNLOAD EBOOK →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.
Author: Jeffery D. Schim
Publisher: Createspace Independent Publishing Platform
Published: 2017-06-13
Total Pages: 64
ISBN-13: 9781548092061
DOWNLOAD EBOOK →The restaurant Server Manual covers waitstaff training a greeter training. This is a valuable resource for your restaurant or bar. Waitstaff will learn how to create exceptional service for your guest. This restaurant server manual covers the following: -Orientation -Training your Team -Effective Training Techniques -Certified Trainers -Positive Plus / Correction Feedback -Teamwork -How to Prevent Guest Complaints -Guest Recovery -Food Safety & Allergens -Food Delivery Procedures -Restaurant Safety -Clean as you go -Server Job Description -Six Steps of Service -How to Roll Silverware -Silverware and Plate Placement -Point of Sale Training -Restaurant Greeter Training -Restaurant Greeter Job Description Return of Investment (ROI) Training your staff is an investment. Your customers will benefit and your bottom line will show an increase in restaurant revenue. The most important part of the restaurant server training manual is the six steps of service. Basically, your managers, servers and greeters will learn and memorize the six steps of service. Your employees will live the steps of service from shift to shift. The server steps of service begin when the customer arrives and walks through your restaurant front door and ends when they depart the restaurant. Your goal is to provide exceptional wow customer service by applying the steps of service all throughout the customer's visit.
Author: Sondra J. Dahmer
Publisher: Van Nostrand Reinhold Company
Published: 1996
Total Pages: 162
ISBN-13: 9780442021108
DOWNLOAD EBOOK →The demand for a skilled waitstaff has never been greater. The Waiter and Waitress Training Manual can help the reader to develop the consummate service skills required to capture repeat business and handle all phases of the job efficiently. This expanded edition reflects current customer preferences and restaurant practices.
Author: Lora Arduser
Publisher: Atlantic Publishing Company
Published: 2003
Total Pages: 72
ISBN-13: 0910627207
DOWNLOAD EBOOK →"These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information."
Author: Edward E. Sanders
Publisher:
Published: 2002
Total Pages: 0
ISBN-13: 9780130926265
DOWNLOAD EBOOK →For undergraduate Hospitality/Travel/Tourism courses that focus on waiter/waitress training and service of food. 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. It 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 from restaurant industry statistics to how tips are calculated, the importance of poise and posture, the use of place settings, menu knowledge, the presentation of wine, recognizing the nonverbal cues and prompts of guests, understanding guest paging systems and touch-screen terminals, handling complaints, and much more. Self-contained chapters flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills.