Professional Table Service

Professional Table Service Sylvia Meyer, Edy Schmid, Christel Spühler Translated by Heing Holtmann In a plush dining room, beautifully dressed guests dine on a sumptuous meal. The food is superb; the ambience, elegant; and the prices, surprisingly reasonable. These guests will surely return to enjoy this restaurant again, won't they? Unfortunately, they will not. After waiting half an hour in the crowded lobby for their reserved table, they were seated without apology or explanation by a clearly harried maiître d'. After another half hour, their waiter quickly and silently passed out menus while on his way to serve another table. One of their table settings lacked forks; another, a napkin. One guest received the wrong appetizer, and when she complained, the waiter argued that she was mistaken. When the main courses arrived, two guests discovered their food was not what they had expected and violated their diets. The red wine was served, already poured, in white-wine glasses. When the waiter began to prepare their dessert tableside, he realized that he had forgotten to bring matches to flambé it, and it was ruined. On his second try, in his annoyance, he tilted the pan too far while flambéing and scorched the tablecloth, barely missing the guest of honor's arm. After another long wait for the check, which was illegible, the guests were happy to escape. Sound like a nightmare? It was, not only for the guests but for the service staff and the restaurant's management. But such nightmares occur all too often, and they can be easily avoided. The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, covering everything service personnel need to know, from setting a table to recommending a wine to accepting a credit card. Professional Table Service has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome in the industry. Much of what constitutes quality service is accomplished before a guest even crosses the threshold, and the opening chapters of this practical volume emphasize the importance of good preparation. Included are fully illustrated discussions of

Handling tools and equipment, including furnishings, plate warmers and gas burners, linens, silverware, glassware, china, and serving dishes
Setting up the waiters' pantry and dining room
Organizing work schedules
Establishing service stations
Understanding a menu's structure and design
Setting tables, including the basic setup, additional utensils, condiments, and decorations
Preparing for special meals, including breakfasts and banquets But preparation behind the scenes, essential as it is, is only the beginning. Once guests arrive, the service staff must convey genuine hospitality. Detailed discussions of the different types of guests, from regular customers to visiting tourists, from children to the disabled, enable service personnel to make every diner feel truly welcome. Creating a good first impression, both in taking reservations and in greeting the guests, is discussed, as are the proper ways to place kitchen orders, handle guest complaints, accept payment, and bid farewell. Anticipating guests' desires helps to promote sales, and excellent suggestions for encouraging sales without offending guests are provided. Finally, the impressive preparation and service of dishes tableside are examined, including detailed instructions accompanied by step-by-step photos on boning, carving, and flambéing. Because guests must rely on the service staff for their information about what an establishment has to offer, it is imperative that the staff understand and be able to explain what

List of contents

The Service Profession.
Equipment and Materials.
Preparatory Work in the Waiters' Pantry and Dining Room.
The Bar.
Service Organization.
The Menu.
Mise en Place.
Service Rules, Service Techniques, Service Styles.
Breakfast.
Banquets and Functions.
Our Guests.
Sales Techniques.
Cost Control.
Methods of Payment.
Working at the Guest Table.
The Study of Beverages.
The Art of Cooking.
Wine Lexicon.
Glossary of Culinary Terms.
Glossary of Service Terms.
Index.

Product details

• Authors: Sylvia Meyer, Edy Schmid, Christel Spuhler, Christel Spühler
• Publisher: Wiley & Sons
• Languages: English
• Product format: Hardback
• Released: 01.11.1990
• EAN: 9780471289265
• ISBN: 978-0-471-28926-5
• No. of pages: 464
• Dimensions: 221 mm x 249 mm x 30 mm
• Weight: 1559 g
• Subject: Guides > Food & drink > Miscellaneous