The Waiter

Contents: Preface. 1. Introduction. 2. Duties and Responsibilities of a waiters and waitresses. 3. Instructions to Waiters and Waitresses. 4. Role of Waiter in Food and Beverage Service. 5. Different Types of Waiters or Waitresses. 6. Job Descriptions and Training of Waiter or Waitress. 7. Tipping of Waitresses and Waiters. 8. Menu Planning. 9. Dining Table Services. 10. How to Be a great Host or Hostess in a Restaurant. 11. Use of Napkins. 12. Roles of Workers. 13. The waiters Glossary of Terms. Bibliography. Index.

Effective waiter service is vital to the success of every food service operation. Many operations fail not because the food or atmospheres are inadequate, but because the service fails to please guests. Excellent waiter service depends on excellent, professional servers who not only know their jobs and perform them well, but understand their guests and how to best meet and exceed their needs. This includes the ability to work with others as a team to deliver great service, and the attitude to approach the job as a professional. Waiting tables is not an easy job. It requires hard work, time to learn to do it well, and a commitment to serving people.

The present book is a highly informative guide to the art and science of waiting tables, in today’s competitive dining environment, having a skilled wait staff can mean the difference between a restaurant’s success or failure, and this book is a clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this book covers all the essentials of waiting, including waiter etiquette, styles of food service, and the dos and don’ts of dealing with guests. Whether you’re a first-time waiter, an experienced server hoping to move to a more prestigious establishment, or a manager seeking an accessible training guide, the book has it all.