Welcome to Basic Service Foundations

Introduction to the First 6 Steps of Service

Introduction to the Final 6 Steps of Service

The 12 Steps of Service described

Introduction

Why it Matters

The Basics

Be Genuine

Introduction

Reading Your Guests Explained

What it is and being Proactive

Introduction

Effective Communication with Guests

Handling Difficult Guests

Common Complaints and Guest Questions

Handling High Maintenance Guests

Turning a Difficult Situation into a Positive Experience

What To Do When You Receive A Bad Tip

Introduction

Communication with fellow waiters and managers during a shift

Communication with Fellow Waiters

Effective Communication with Fellow Managers

Handling Conflict between Colleagues and Managers

What it is and how to handle it

Introduction

The Importance of Communication with the Kitchen

Understanding How the Kitchen Operates

Clear & Correct Communication

Handling Special Requests and Allergies

Managing Mistakes and Kitchen Relations

The Six Basic Rules of Service Etiquette

Assessment