When diners come into our restaurants, they're paying for more than just the food. With the prevalence of higher end fast food and ready-to-cook grocery store fare, all available for a fraction of a sit-down restaurant's prices, the food itself you serve doesn't represent the real value. The value is in the service,…

It is sometimes inevitable.  Everyone's running around like crazy trying to get themselves out of the weeds, while more and more people come in to the restaurant.  There's so much to do that one of the most important parts of your job is put at the bottom of the list...cleaning.  Bar glasses pile up, dishes get…

It's no mystery to any of us who have worked in the service industry that it's not always so easy to come to work and provide service with a smile.  Like those who work office or manual labor jobs, there are going to be those days when going to work is a real drag.  The difference between us and them, however, is that our…

In the state of Indiana, laws governing the sale of alcohol have gone through some crazy changes in the past year. It's been a little confusing, to say the least.  One minute we have to card EVERYONE regardless of…

Check with your guests for any final needs while they are eating dessert.

Review the check for accuracy before you give it to your guests.…

Every employee in the restaurant is responsible for pre-bussing and table maintenance.However,waitresses and waiters are held primarily responsible for maintenance of each table in their section.

Remove empty…

Once all guests have finished the course,clear used plates and utensils.

At times,guests will push their plates away while others are still eating.Go ahead and clear their place.Use your best judgment in their…

When ever food has arrived,wait until guests have start eating,then check back to see if they are happy with preparation of their food.

Never ask if everything is "okay",instead,inquire about specific items in…

Within 10-20 minutes of placing the order for the first course,the food should arrive at the table.It is the waiter's responsibility to determine how the current business volume is affecting the kitchen.

If…

When taking order, try to take the entire dinner order (exept for dessert) to maximize the control that you have over the peace of the dining experience.

Write neatly and utilize table and position numbers,so there will be no questions when you ring the order in.…

The Waiter Pitch is incredibly important.  It is the introduction of the restaurant's food and culture to the guests, with a simple guide through the menu.

Every pitch is as different as the waiter who is delivering it. Your own style and nuances should shine through…

It is up to you as a waitress or waiter professional to read your guests.You should tailor your service style to their mood; are they in a hurry,are they having a serious meeting,is it a birthday celebration? Take time to ask questions to gauge their mood and the type of…

Upon delivery of the drink order,waiter or waitress will ask:

"Have you dined with us at the "the name of the restaurant" before"

If no, then begin your waiter or waitress pitch.

If they have dined at your restaurant before,pitch them…

Pick up your drinks from the service bar as soon as possible to maintain quality beverage.

Garnish drinks appropriately.

A tray must be used if serving more then two items.

Always handle glassware by the stem,or if no stem,grasp by the…

Take the initial beverage order.

Make suggestions for beverages when appropriate,ask questions regarding the preparation of their beverage (e.g. on the rocks or up,with twist or olives?), if they don't offer that information when ordering.

Ask for specific brand names and try…

Wait staff is to welcome their dinner guests with one minute of their seating.

Even if you are busy at time of the seating,acknowledge your guest briefly but cordially and let them know that a wait assistant will be by momentarily with water and that you will return shortly.…

Front of house management and staff will promptly and cordially greet guest, paying particular attention to recognizing regular…

(Bivalve Mollusk.lat) All oysters begin their lives as “spat”, miniscule creatures that emerge by the millions from the parent oyster and then look for something to which they can attach themselves.…

     I would like to give a shout out to Arthur Black for his presentations at The Oceanaire Seafood Room Indianapolis over the years. The knowledge he has shared has been extremely helpful and has inspired me to further expand my own knowledge.

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I. INTRODUCTION

        Many people suffer some level of anxiety when pairing wine with food. You, good reader, can say goodbye to that forever. While there are some finer…