Beverage Service Chapter 1 Hospitality- the act or practice of being hospitable/ the reception and entertainment of guests, visitors

, or strangers, with liberality and goodwill. House style determined by type of establishment, owner's personality, and intended clientele. caterina de' medici is credited with bringing the fork into widespread use as a dining utensils. also brought fine dining to the French. Types of service- chosen by demeanor of the dining room and the demands of the situation American- Efficient, casual, high volume, but can be used in formal resaurants. Food is cooked and plated in the kitchen, waiter delivers one plate at a time, ladies first. Right side with right hand. Some serve left with left, clear right with right, just train consistently. If right move clockwise, left counterclockwise. Waiters- interacts directly with the guests and manages his station, runners- bring food from kitchen to dining room, bussers- clear and reset tables, pour water, refill bread, assist runner. French- originally 3 courses with entree already set on table. subsequent courses brought on silver platters and served from gueridons. Between courses guests would get up and table would be cleared. Captain- almost never leaves dining room. Always in sight of guests. Takes orders, prepares table side items, runs station assisted by team. Must have a profound knolwedge of food and wine, must articulate this knowledge. Most influential person to quality of guests dining experience. Front waiter- Captain's lieutenant. Regular table maintenance (h2o, clearing, table side cooking, tending to guest when kcaptain is occupied). sometimes takes drink or dessert orders. Helps coordinate the deliver of food to the table with back waiter and does most of clearing together. Back Waiter- also called runner but not same as american runner. brings food from kitchen. part of team responsible for specific set of tables. assist front waiter as needed. Busser or Guard- basic table maintenance (bread and water) clearing, resetting. Good busier can lightne the burden of the rest of the service team. Russian or platter service- platters of food being prepared in the kitchen and brought to the table with the sever placing the food on the guest's plate from the left side with the right hand. Sauce and garnish are served either by that waiter or by another on e following right behind. Quick and personal service of hot food to large number of guests. Shows off ability . Severs have to learn service spoon and fork in combination as a tongs and by last guest platter can be pretty empty. style often used for bread service, and splitting entrees at the table.

Butler service- similar to russian but guests serve themselves from the platter. Waither walks counterclockwise serving on the guest's left starting with first lady to the left of host. English service- like thanksgiving at a restaurant. food cooked and put on platters, host carves and plate main course. Plates passed around table. Side dishes get passed around. Home-style setting while still getting waited on. Family Service- Large platters of food brought to table, guests serve themselves. Easier to take order, easier to run food. Takes less time to prepare than individual dishes. House style is a marketing tool and entices people who were comfortable there to come back. To be successful you must be consistent. Training and practice make consistency. chapter 3 having a website is essential now, people will check you out online before they walk in reservations style of restaurant number of seats- more seats don't require reservation, less seat or fancier meals do projected number of covers per night- more covers less likely to need reservations how popular is yor restaurant? other factors such as location next to convention center or theater when making reservation make sure yu get first and last name, date of reservation, time of reservation, number of guests, date reservation was taken, phone number, who took the reservation, room for comments such as bday, window request, food likes, dislikes, etc Chapter 3 Key Terms: The Door- physically keep the entrance area of your establishment clean and shiny. No trash, working door and handles, clean glass etc. Make sure there is always someone at the front to greet the guests as they enter. Never leave front unmanned. Walk-in Waitlist Reservation No-Show Front Desk Phone Etiquette “Slamming”

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