Restaurant Service Basics
RESTAURANT SERVICE BASICS
Serving means to be useful. The working life is full of market segments, products and service providers. Service providers are people who every day make use of their ability to relate to people, proper handling of vocabulary and perseverance.
Service providers do not handle a physical product; they are people selling experiences and creating memorable moments for the client. This is the case of the servers who, despite being the intermediaries between the kitchen and the guest, are the front of the restaurant where they work, they are the image that represents the company, who make the customer experience become enjoyable. While it is true that a restaurant is renowned for the quality of its dishes, it is also true that if the servers do not provide good service, the restaurant will sell exquisite food, but poor service.
Among other skills that a server should have are: the allocation of the tables, how to prepare the presentation of the tables and courtesies with guests like REMOVING the chair of the guests to sit, remembering the order to perfection, ensuring that nothing is missing while the guest IS waiting for his dish and of course, thank them for their visit and hope they come back soon.
Servers are responsible to reflect a positive image, hygienic, reliable, and helpful. The servers fulfill tasks from loading trays and taking them to their respective tables, to ensure that the guest does not lack anything. In order to provide quality service, the servers must be trained and aware of the right way to serve the guest. In the world of restaurants there are seven forms of service. According to Sondra J. Dahmer author of "Restaurant Service Basics" in collaboration with Kurt W. Kahl, types that are serving in a restaurant are: French, American, English, Russian, Family-style, Banquet, and Buffet.
Each of these services will depend on the rotation of the restaurant as well as the type of restaurant that they service in
Serving means to be useful. The working life is full of market segments, products and service providers. Service providers are people who every day make use of their ability to relate to people, proper handling of vocabulary and perseverance.
Service providers do not handle a physical product; they are people selling experiences and creating memorable moments for the client. This is the case of the servers who, despite being the intermediaries between the kitchen and the guest, are the front of the restaurant where they work, they are the image that represents the company, who make the customer experience become enjoyable. While it is true that a restaurant is renowned for the quality of its dishes, it is also true that if the servers do not provide good service, the restaurant will sell exquisite food, but poor service.
Among other skills that a server should have are: the allocation of the tables, how to prepare the presentation of the tables and courtesies with guests like REMOVING the chair of the guests to sit, remembering the order to perfection, ensuring that nothing is missing while the guest IS waiting for his dish and of course, thank them for their visit and hope they come back soon.
Servers are responsible to reflect a positive image, hygienic, reliable, and helpful. The servers fulfill tasks from loading trays and taking them to their respective tables, to ensure that the guest does not lack anything. In order to provide quality service, the servers must be trained and aware of the right way to serve the guest. In the world of restaurants there are seven forms of service. According to Sondra J. Dahmer author of "Restaurant Service Basics" in collaboration with Kurt W. Kahl, types that are serving in a restaurant are: French, American, English, Russian, Family-style, Banquet, and Buffet.
Each of these services will depend on the rotation of the restaurant as well as the type of restaurant that they service in