Back to Basics

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Back to Basics
Service A to Z

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We've talked about subtle and not-so-subtle service techniques in the past. Some work best for fine dining, and some in a casual operation. But the basics work in every foodservice setting.

In honor of the back to school season, here's are some service ABCs:

Announce the menu item when you set it on the table. Think about it. Just ten minutes ago you're telling the customer your name, that you'll be their waiter, that you're practically their new best friend. Now you set a dish in front of them without so much as a hello? This is the one time that guests typically stop talking, anticipating the meal being placed before them. Take adavantage of this pause in the conversation. Reconnect with the guest by and show that you're delivering their order... as promised.

Be genuine. Great the guest with a warm smile, make a sincere eye-to-eye connection and give the customer the real thing. It doesn't matter what you say next, whether you bow or get down on your knees next to the table. If you're good at this, a genuine greeting will earn you straight A's.

Check back in a timely manner. Remember our 2 Bites, 2 Sips, 2 Minutes rule. If it takes longer than that, don't bother. It's will be a moot point that the french fries are cold or the steak is overcooked. And once the meals are underway, think of another reason to visit the table... and it better be good!

For Trade Secrets members we've listed the service basics A through Z on the next page, and turned them into a study sheet for your service team. Review it at a pre-shift briefing, stuff them in employee mailboxes or put them with a paycheck.