Table of Contents

BUSSER.

Job Description: Busser.

Getting Ready to Serve.

Preparing for the Guests' Arrival.

Preparing Garnishes and Food.

Beverages.

Once Customers Arrive: Basic Responsibilities During Service.

SERVER.

Job Description: Server.

Basic Service Skills and Equipment.

Tray Handling.

Service Basics: Serving a Whole Table.

Service: Step by Step.

Styles of Foodservice.

CAPTAIN.

Job Description: Captain.

Group Sales.

Beverage Drama.

Special Dining Room Personnel.

Advanced Techniques.

Carving in the Dining Room.

Flambeing.

Tableside Preparation of Cold Items.

Tableside Cooking.

Appendices.

Glossary of Tableservice Terms and Phrases.

Index.

About the Author

About the authors BRUCE H. AXLER is the author of 23 culinary and hospitality books. Most recently, he was managing director of Tavern on the Green, New York City. CAROL A. LITRIDES is the author of several books on food service/food preparation. She has developed and run hundreds of training programs for restaurants and hotels and is currently the general manager of a landmark restaurant.