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EATiQuette's The Main Course on Table Service: Skills & Tips for Becoming a Confident Efficient Professional Server
by David Rothschild
216 pages
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Waiter, Waitress, Busser and Hostess Training Manual.
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Ebook
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$17.95
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Download Ebook instantly!
(PDF format)
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Paperback
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$25.95
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+ $8.59 shipping & handling (USA)
(add $2.20 S&H
per additional copy)
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Category: Business:Training
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(requires Adobe Reader)
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About the Book
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EATiQuette's
The Main Course on Table Service takes the emphasis off
of "sell, sell, sell" and puts the focus back where it belongs --
on personalized, professional service.
Beginning servers learn the "dos and don'ts" of proper table service
techniques and get a taste of what it's like to live the restaurant
lifestyle. Experienced servers will glean hints and tips for becoming
more efficient and polished in their craft. Both will enjoy -- and
benefit from -- the author's amusing anecdotes about his experiences
during decades in the food service industry.
This is NOT one of those dry textbooks on service. It's written
in a narrative, one-waiter-to-another style with entertaining sidebars,
plus photos, charts and tables to illustrate techniques.
The first few chapters introduce readers to some of the historic
chefs and hosts who helped shape the industry; duties of kitchen
and dining room personnel; restaurant service as both a career and
a lifestyle; the qualities of a good server; personal appearance
and hygiene.
Subsequent chapters give easy-to-understand, step-by-step instruction
in the techniques and duties of proper professional table service:
types and methods of service; basic table service techniques, taking,
placing and picking up the order; sequence and timing of service;
preparing the side station; setting and clearing the table.
Experienced servers will benefit from the chapters on courses of
the meal and menu construction; serving special needs guests; building
a regular clientele, handling guest problems and problem guests;
basic alcoholic beverage service (including wines); service sales
techniques and service above and beyond.
There's even a chapter completely dedicated to the important role
of host/hostess.
If you're considering restaurant service as a career, a temporary
job or as a way to supplement your income (in the right place, you
may make more per shift than what you're currently earning!) --
or if you're already waiting tables and want to freshen and broaden
your skills -- you'll find this book as valuable a tool as a favorite
order-taking pen or 5-turn corkscrew.
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Reviews
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I recently finished reading The Main Course on Table Service. I enjoyed its straightforward, 'commonsensical' approach to table service. It reinvigorated me on waiting tables. I can't wait to put the training into action.
- Dana, Server, Valencia, CA
The Main Course wouldn't be a bad investment for any restaurant looking to inject a bit of old-fashioned service sense into its staff...the book is a reminder of what suitable service used to be...maybe 2002 will finally be the year of the server.
- Kyle Wagner Restaurant Critic, Denver Westword
David Rothschild wrote the book on restaurant service.
- Elaine T. Cicora Restaurant Critic, Cleveland Scene
For the novice server and even for professionals wanting a refresher course, The Main Course serves up chapters on the politics of the kitchen hierarchy, the 'whys' of how meals are served, traditional food courses and cocktail and wine service.
- Barbara Yost Arizona Republic
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Related Titles
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About the Author |
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David Rothschild has worked as a server, maitre d', manager and service trainer at restaurants from New York to Arizona. He's currently a service instructor in a Phoenix high school culinary arts program. David's waitstaff training and dining etiquette seminars have been featured in national and international media. |
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