Remarkable Service
3. Edition April 2014
304 Pages, Softcover
Wiley & Sons Ltd
Short Description
Remarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition , a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New "Scripts for Service Scenarios" throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
ACKNOWLEDGMENTS xiv
CHAPTER 1. The Principles of Remarkable Service 2
CHAPTER 2. Styles of Service 20
CHAPTER 3. A Clean and Safe Dining Room 48
CHAPTER 4. Preparing and Maintaining the Dining Room for Remarkable Service 72
CHAPTER 5. Reservations and Waiting Lists 110
CHAPTER 6. Serving Guests 136
CHAPTER 7. Beverage Service 176
CHAPTER 8. Wine Service 208
CHAPTER 9. Banquet Service in the Restaurant 230
CHAPTER 10. Remarkable Service Interactions 254
APPENDIX 268
BIBLIOGRAPHY 277
TRADE AND PROFESSIONAL GROUPS 2 79
INDEX 281