Visual Design Solutions The Challenges

Restaurant Operations: Table Service Online Training for New Servers This module presents training on waiter service so customers have a pleasant and consistent experience. Challenge #2a: Working with Shapes

Challenge #2b: Working with Images

Seating: Greet GUESTS as they are seated. If you are busy, tell them you will be right with them. Smile and be polite. Taking Orders: Learn the MENU inside and out. Always say, “I’ll find out” if you don’t know the answer to a question. Stand to the left of the person who is ordering. Serving: Bring each course at the same time so everyone can eat together. Warn guests when a plate is hot. Refill water when needed, but not after each sip. Clearing: Remove used silverware and replace it with new. If a plate of food is untouched, ask the guest if he/she had a problem. If others are still eating the same course, do not remove the plate of one guest. Bringing the CHECK: Only bring the check to the table when it is requested. If several people signal to take the check, place in a neutral zone in the center of the table. If there is a group service charge, inform customers when they are seated. Challenge #3: Typography

Ensure the customer feels cared for. Avoid making customers wait too long for anything. Maintain eye contact when speaking with people. It shows them that they have your undivided attention. It also shows that you are confident in what you are doing. Source: tips.php#introducing-yourself SOCIAL SKILLS Always introduce yourself promptly when customers are seated in your section. Look at the people that are sitting at the table, in the eyes. If you hand the menus out, hand the child’s menu out first. Make sure your customers have enough silverware and napkins. Challenge #4: Graphic Space

Drink Orders Action: Pay attention to parents when children are ordering. Reason: Sometimes children will order drinks with milk, sugar or caffeine that their parents do not want them to have. Wait for the parent to confirm a child’s drink order. Action: If adults order alcoholic beverages, ask them if they would like some water as well. Reason: Many adults who drink alcoholic beverages also like to have some water on hand to help balance the effects of alcohol. Action: Serve beverages to the right of the guest Reason: This allows you to easily place the drink to the right of the person Challenge #4 Extra: Graphic Space

As part of your prep responsibilities, check that: Tables are clean and well balanced (not wobbly) Rolled silver is neatly placed on the table Chairs seats are clean Chairs are placed neatly under the tables Salt & pepper shakers are full and clean Area around the table is swept Note: You may be able to create images out of shapes Challenge #5: Transforming Bullet Points

Challenge #5 Extra: Transforming Bullet Points Handling Special Circumstances: Customers with babies appreciate quick service People with special diets appreciate being attentive to their needs If customers fight over who pays, place the check in the center of the table If the kitchen is very busy, update customers with the status of their food Note: You may be able to create images out of shapes

Base Color Accent Colors Neutral Colors Challenge #6: Color Palette

Some Ways to Increase Your Tips Smile and be friendly Guests appreciate a server who is approachable. Know the menu Be prepared to answer questions about how a specific dish tastes or what you recommend. Bring out drinks and starters Bring drinks early and give guests time to look over the menu. If there is leftover food on someone’s plate, offer a box. Some guests are hesitant to ask for a leftover box, but will accept if you offer. Challenge #7: Visual Hierarchy

Challenge #9: Grouping for Meaning Customer Food Trends at Peppers #1 Sandwiches #2 Lite Menu #3 Craft Beers #4 Specialty Coffees #5 Take Out #6 Desserts

Percent of people 18 to 24 who land a more lucrative job in the restaurant business after their first job, by position Restaurant Manager 97% Business Operations 90% Chef or Cook 88% Bartender 84% 97% Wait Staff 71% Host/Hostess 55% Challenge #9 Extra: Grouping for Meaning

BONUS CHALLENGE: Information Graphics. Use this brochure or the one at the end of the slide deck to make a Hand Washing information graphic with the text on the next slide.

Employee Hand Washing Procedure 1.Pre-rinse hands in running water to prepare for soap application. 2.Using soap from a soap dispenser, lather for 20 seconds. 3.Lather soap between fingers. 4.Use only hand sinks designated for that purpose. Do not wash hands in sinks in the production area. 5.Dry hands with single use towels or hot dryer. 6.Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are not available. BONUS CHALLENGE: Information Graphics (Goes with previous slide)

Extra graphics on the next several slides …

Server Photos (they can all be enlarged using Shift-drag from corner)

Server Cut-Out People Male (transparent backgrounds)

Server Cut-Out People Female (transparent backgrounds)

Cartoon Servers

Customer Photos

Colored Illustrations and Icons

Black Illustrations and Icons

Hand Washing