1. PROBLEMS & COMPLAINS
1.1. NEVER IGNORE AN ANGRY, HUNGRY CUSTOMER
1.2. MISUNDERSTANDING= APOLOGISE, CORRECT THE ORDER AS SOON AS POSSIBLE
1.3. OFFER A COMPLIMENTARY DRINKS
1.4. NEVER ARGUE
2. HOW TO SERVE
2.1. WELCOME&ACKNOWLEDGE COSTUMERS
2.2. LADIES & OLDER CUSTOMERS
2.3. SERVE CLOCKWISE
2.4. PLACE AND REMOVE FOOD FROM THE LEFT
2.5. PLACE & REMOVE BEVERAGES FROM CUSTOMER'S RIGHT SIDE
3. BUFFET SERVICE & FINGER FOOD
3.1. DIFFERENT VENUS
3.2. FOOD READY-PREPARED AND BEAUTIFULLY DISPLAYES ON SERVING TABLE
3.3. ON THESE OCCASIONS FINGER FOOD IS POPULAE
4. PREPARING TO SERVICE
4.1. TABLECLOTH, NAPKIN
4.2. FORKS, KNIVES, SPOONS
4.3. THE REST OF SILVERWARE
4.4. THE BREAD&BUTTER
4.5. WATER , WINE SPIRITS, BEER GLASSES
4.6. SUGAR BOWLS, SALT&PEPPER
5. DIFFERENT TYPES OF SERVICE
5.1. ENGLISH SERVICE OR SILVER SERVICE
5.1.1. QUITE, FORMAL, ELEGANT
5.1.2. GUEST RECEIVE PERSONAL ATTENTION
5.1.3. USING LARGE SPOON, FORKS OR TONGS SERVES EACH GUEST
5.1.4. IT REQUIRES A LOT OF SILVERWARE & PLATTERS
5.2. ITALIAN SERVICE
5.2.1. IS LESS FORMAL THAN ENGLISH
5.2.2. THE MOST USING AT THE RESTAURANT TODAY
5.2.3. THE FOOD IS PLATED IN THE KITCHEN AND SERVED TO THE TABLE
5.2.4. IS VERY FAST, ECONOMICAL, EFFICIENT
5.3. FAMILY SERVICE
5.3.1. STAFF TAKING THE FOOD ON BIG PLATTERS
5.3.2. GUEST TO SERVE THEMSELVES THE PORTIONS THEY WANT
5.3.3. EFFICIENT, EASY TO TAKE, CHEAPER
5.3.4. IT REQUIRES LESS STAFF AND INGREDIENTS
5.3.5. TOO INFORMAL, AND LIKE TO EATING AT HOME
5.4. GUERIDON SERVICE
5.4.1. IS FORMAL AND ELEGANT, TAKE A LOT OF TIME
5.4.2. SKILLS AND RESTAURANT SPACE AND CAN REQUIRE TWO SERVES
5.4.3. FOOD BRINGS ON THE GUERIDON
5.5. HOST SERVICE
5.5.1. HOST APPROVAL THE FOOD
5.5.2. USING IN THE PRIVATE DINING ROOM
5.5.3. IT TAKES A LONG TIME, VERY BUSY