1. Serving the Meal Serving means bringing the food and beverage order to the table and attending to the guests’ needs

2. Serving Tables and Booths Women and elderly are served first Women and elderly are served first If the table has a host you serve the guest to the host’s right and continue counterclockwise If the table has a host you serve the guest to the host’s right and continue counterclockwise Always serve from the left with the left hand Always serve from the left with the left hand Keep fingers under the plate and thumb on the rim Keep fingers under the plate and thumb on the rim

3. Courses Served Hot/Cold Appetizer- Hot/Cold Appetizer- Soup Soup Salad Salad Intermezzo Intermezzo Entrée Entrée Dessert Dessert

4. Serving Beverages Sparkling Water/Distilled Water Sparkling Water/Distilled Water Iced Tea Iced Tea Hot Tea-Chai, Blackberry and Pineapple Hot Tea-Chai, Blackberry and Pineapple Coffee- Decaf, Latte, Espresso and Cappuccino Coffee- Decaf, Latte, Espresso and Cappuccino

5. Clearing Tables Wait until all guests are finished Wait until all guests are finished Remove all soiled dishes and utensils, bring back clean utensils if needed for next coarse Remove all soiled dishes and utensils, bring back clean utensils if needed for next coarse Clear from right side with right hand Clear from right side with right hand Never scrap plates at the table Never scrap plates at the table Remove everything except sugar and glasses before serving dessert, bring out clean utensils before serving dessert Remove everything except sugar and glasses before serving dessert, bring out clean utensils before serving dessert

6. Efficiency When Serving Minimize Steps Minimize Steps Maintain Food Quality Maintain Food Quality Attending to Guests Attending to Guests Giving Special Amenities Giving Special Amenities

7. Handling Unusual Circumstances Your Behavior Toward All Guests Your Behavior Toward All Guests Handling Guests With Special Needs: Handling Guests With Special Needs: Very Young, Disabled, Foreign Very Young, Disabled, Foreign Handling Complaints Handling Complaints

8. Receiving Tips Guidelines- 10% Poor Service Guidelines- 10% Poor Service 15% Average 15% Average 20% Good 20% Good More than 20% Extraordinary More than 20% Extraordinary Increasing the Tip Increasing the Tip Reporting Tips Reporting Tips