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EATiQuette's The Main Course on Table Service: Skills & Tips for Becoming a Confident Efficient Professional Server by David Rothschild

EATiQuette's The Main Course on Table Service: Skills & Tips for Becoming a Confident Efficient Professional Server

by David Rothschild

216 pages
Waiter, Waitress, Busser and Hostess Training Manual.

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Category: Business:Training
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About the Book

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.


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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About the Author
David Rothschild 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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