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The Professional Server: A Training Manual (2nd Edition), by Edward E. Sanders, Marcella Giannasio, Paul C. Paz, Ronald C. Wilkinson
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Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies. Restaurant Reality stories, charts and photos give students an insider’s look into the realities of the profession.
- Sales Rank: #709354 in Books
- Published on: 2012-01-13
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x .30" w x 8.50" l, 1.00 pounds
- Binding: Paperback
- 204 pages
Review
"I'm a chef first and foremost and all I think about is food, food, food! That said---SERVICE IS INFINITELY MORE IMPORTANT THAN CUISINE. This extraordinary book delivers that message superbly!"
Chef & Owner Charlie Trotter
Charlie Trotter's
Most helpful customer reviews
0 of 0 people found the following review helpful.
There are far too many typos in the text, ...
By Jack B.
There are far too many typos in the text, mostly in the chapter on beer and wine. Since it is a second edition, you would think they would have corrected them by now! I emailed the professor responsible for comments about the text two months ago: no response.
0 of 0 people found the following review helpful.
Five Stars
By Alison Mendes
Not bad at all
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