This new training handbook was designed for use by all food service serving staff members. The training guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described, step-by-step, for different types of establishments, and all types of service including French, American, English, Russian, Family-Style, and Banquet. It provides step-by-step instructions on hosting, seating guests, taking and filling orders, procedures for loading and unloading trays, advanced serving techniques: flambé; carving meats, fish, and fruits; table side service, advice on setting an elegant table, folding napkins, centerpieces, how to merchandise and sell the menu, promote specials and side orders, practical advice to get customers to order quickly, how to handle customer questions, handling the check and money, how to manage tips and taxs, and what to do when things - well just go wrong, and how to handle dealing with difficult customers. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.