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| Category: Business:Training | |
| About the Book | |
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Get
Both - The Instructor's Manual to accompany The Main Course on Table
Service and a copy of shares The Main Course on Table Service ABOUT THE THE INSTRUCTOR'S MANUAL David Rothschild's time-tested methods of teaching professional restaurant service to even the most inexperienced staff. He has used these techniques for more than two decades to train servers ranging from entry-level high school students to seasoned professionals. The guide contains these elements relating to each chapter of The Main Course on Table Service: Training Methods and Goals -- Suggestions for how instructors can use the information in each chapter of the book to teach specific service techniques or to help develop appropriate service behavior and attitudes. The "goal" section summarizes what the trainee should learn from each chapter. Vocabulary -- Definitions of terms used in The Main Course on Table Service that may not have been explained in detail in the book itself. Also includes some historical information and details how certain terms relate to restaurant service. Activities -- Specially designed exercises to reinforce learning of the chapters' key elements. The variety of activities includes written, oral, role-playing -- and even cooking! They're meant to keep the trainees' attention and interest while driving home the important points. They also help build camaraderie among group members. David has used these exercises in his own classes and seminars with great success. Quizzes -- Each section of the Instructor's Manual contains a quiz relating the material in that chapter of The Main Course on Table Service. Quizzes range from multiple choice to essays to practicals in which students are asked to exhibit the skills they've learned. An answer key for each quiz appears at the end of the Instructor's Manual. Please note: This Instructor's Manual was written to be used in conjunction with The Main Course on Table Service and is not designed to be used as a stand-along training tool. ABOUT THE MAIN COURSE ON TABLE SERVICE EATiQuette's The Main Course on Table Service takes the emphasis off of "sell, sell, sell" and puts the focus back there 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 | |
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. 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. David Rothschild wrote the book on restaurant service. 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.
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| About the Author | |
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David Rothschild has been a server, maitre d', manager and service trainer for four decades and is currently a service instructor in a high school culinary arts program in Phoenix. He is co-owner of EATiQuette waitstaff training and dining etiquette seminars and author of The Main Course on Table Service. |