When it comes to operating a successful restaurant, offering great food is not enough to stay in business. Numerous industry surveys show that waitstaff service is often the primary factor in a customer's decision to return to a restaurant or go to a competitor. It is up to you to train, motivate, and supervise your staff to ensure that customers return and spread the world about your establishment. This newly revised and updated training handbook is designed for all types of food service staff members. It covers every aspect of restaurant service from hosts and head waiters to waitresses and wine stewards while, also exploring food safety and some of the industry's newest technology innovations. With step-by step instructions on subjects like hosting, serving, promoting specials, setting an elegant table, and getting customers to order quickly, this is a must-have guide for all food service managers looking to train their staff members and improve their restaurants. Book jacket.