1. Initiating Service

2. Seating Guests
Guests are greeted & seated by the maitre d, host, or head server, who keeps track of open tables, assigns waiter, and rotates servers.
Seat guests according to their needs
How many in their party? Smoking/Non Disabilities
Avoid over seating one section

3. Approaching the Guests
Approach with a greeting and name
Inform guest of unlisted specials, recommendations and additional ordering information
If busy with another table when a new table is seated, greet the new table and tell them you will be with them shortly

4. Taking Orders Always hold order pad in hand
Make a note of the first person to order: seat numbers and work clockwise
Ask questions while taking the order-how meat should be cooked, dressing on the side.
Use common abbreviations when possible

5. Methods of Taking Orders
Checklist-server checks the item from a preprinted menu and indicates quantities
Guest-Check-order is written on the guest check, which then goes to the chef, then to the guest for payment.
Notepad-server writes down each coarse then puts the order into the computer
Handheld Computer-server takes order directly on a hand held device, which sends order to the kitchen

6. Appropriate Topics of Conversation
Keep comments positive
Small talk may include food suggestions, menu items, weather
Avoid negative comments about the kitchen, coworkers or the restaurant
Do not discuss your personal life or that of the guests and keep conversations short and do not interrupt guests conversations

7. Answering Questions
Familiarize yourself with the restaurant and it’s history.
Know the menu and each dishes ingredients
Upcoming events or attractions
If you are asked a question you do not know, find the answer
Make a list of questions for staff meetings

8. Suggestive Selling
Recommend food, beverages and services to increase the guest’s experience
Suggest drinks or side orders that compliment their choice of entrée
Use personal tastes to suggest between two choices, but do not degrade any menu item
Do not be too vague, however, try not to be pushy

9. Timing the Meal
Servers have the responsibility to time every coarse so the pace of the meal is smooth, not pushed or delayed
Order the entrée just before serving the appetizer
Know how long items take to make so you can submit tickets accordingly

10. Placing orders in the Kitchen
Spoken-orally - communicate your order to the kitchen who may write the order down
Written-orders - written on a check and given to the chef
Entered-orders - are keyed or punched into a computer then sent electronically to the chef

11. Picking up Orders from the Kitchen
The chef verbally notifies the server
Before taking the food to guests, verify the prepared food with what was submitted and make sure the food is attractively arranged and garnished