Description
A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambeing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it.
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Outlines the basic principles of food and beverage service, service terminology, and meeting the expectations of guests in restaurants and bars. Covers table settings for various occasions, wines, what the different cooking methods mean, and mixing drinks. Includes much terminology but no pronunciation guides; perhaps the waiter is expected to write the words on napkins at tableside. No index or bibliography. Annotation copyright Book News, Inc. Portland, Or.
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