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The young adult's guide to being a great waiter or waitress : everything you need to know to earn better tips / by Atlantic Publishing Editoral Staff.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Table service--Vocational guidance.
- Table service.
- Waiters.
- Waitresses.
- Physical Description:
- 1 online resource (180 pages)
- Edition:
- 1st ed.
- Place of Publication:
- Ocala, Florida : Atlantic Publishing Group, Inc., [2017]
- Summary:
- Whether it is a summer job, weekend work, or a way to pay for college, the service industry is a great option for earning money. Learn how to become the best waiter/waitress possible with helpful tips about handling problem customers, getting a good turnover rate on your tables and upselling.
- Contents:
- Intro
- Table of Contents
- Introduction
- Chapter 1
- Why Should I Be a Server?
- What Makes A Good Server?
- Giving Awesome Service
- Types of Restaurants
- Staff Positions and Duties
- Chapter 2
- Your First Day
- Know Your Schedule
- Don't Show Up Late
- Pick Up the Pace
- Don't Be a Gossiper
- Get Ready For Side Work
- Don't Ask Lame Questions
- Chapter 3
- Hosting and Welcoming Guests
- Duties of the Restaurant Host/Hostess
- Inspecting the Dining Room
- Providing Excellent Service
- Making Arrangements for Special Parties
- Serving Special Parties
- Receiving Customers
- Chapter 4
- Giving Great Service
- Anticipate Your Guests' Needs
- Approaching the Table
- Give Great Table Service
- Breakfast Service
- Lunch Service
- Dinner Service
- Carrying Trays
- Taking Care of Children
- Chapter 5
- Taking Orders
- Giving and Collecting Orders
- Serving Multiple Tables
- General Tips for Serving Customers
- Chapter 6
- Suggestive Selling
- Suggesting Selections to the Customer
- Making Substitutions
- Purposes of Suggestive Selling
- Meeting the Needs of the Customer
- Upselling Items
- Promoting Specials
- Suggesting Higher-Priced Items
- Timing of Suggestions
- Value-Added Service
- Chapter 7
- Dealing with the Dark Side
- Handling Customer Complaints
- Dealing with Difficult Customers
- Handling Problems
- Chapter 8
- Understanding Alcohol
- How to Serve Alcohol
- Tequila
- Bar Terms
- Wine
- Chapter 9
- Restaurant Safety
- Preventing Accidents
- Strains
- Slipping and Falling
- Choking
- Avoid Bacterial Cross-Contamination
- Bacteria Primer
- Conclusion
- Appendix
- FAQs About Tips
- Glossary
- Bibliography.
- Notes:
- Includes bibliographical references (pages 173-175) and index.
- Description based on print version record.
- ISBN:
- 1-62023-002-X
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