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Restaurant Service: Prostart Chapter 4

The document discusses different styles of table service including American/plate, English/family style, French/cart, and Russian/platter service. It also covers various aspects of quality customer service including service sequences, tableware, and items servers should carry versus what should be at the service station.

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6 views14 pages

Restaurant Service: Prostart Chapter 4

The document discusses different styles of table service including American/plate, English/family style, French/cart, and Russian/platter service. It also covers various aspects of quality customer service including service sequences, tableware, and items servers should carry versus what should be at the service station.

Uploaded by

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Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

Restaurant

Service
ProStart Chapter 4
THE TWO DIMENSIONS OF QUALITY
SERVICE

Room for

Improvement
PROCEDURAL

THE ARENA
OF
QUALITY
SERVICE

PERSONAL
William [Link]
THE FREEZER

Procedural

Personal
William B. Martin
THE FACTORY

Procedural

Personal

William B. Martin
THE FRIENDLY ZOO

Procedural

Personal
William [Link]
QUALITY CUSTOMER SERVICE

Procedural

Personal
William B. Martin
Table Service
American/German
Plate Service
English
Family Style
French
Cart Service
Russian
Platter Service
Service Styles
American/Plate English/Family French/Cart Russian/Platter
Final Prep Kitchen Kitchen Table Side Kitchen

Menu Price Average $$ Average $$ Highest $$ Second Highest $$

Table Turn Average Quickest Most time Average

Space 15 sq feet per guest 18 sq feet per guest Small table, large aisle Larger Table

Quality/Portion Control Most Average, can give too Least Average, can give too
much much
Labor Cost Front Average Front Average Front Highest Front High
Back High Back High Back Lowest Back High/Average
Training Cost Low Lowest Back low Lower than cart, but extra
Front high skill = extra $$

Table Cover Primary course, salad, Primary course Minimal 1st course only Set ahead for entire
(table setting) entre 4 max Salad, entre menu

Serve/Clean Serve left Guest serve Serve and clear right Serve and clear right
Clear right
Tableware
Spoons
Tableware
Forks
Tableware
Knives
Server or Station
Which of the following items should be
carried by the server and which should be
found at the service station?
Matches Corkscrew
Menus Pen
Water glasses Silverware
Condiments Napkins
Service Sequence
Welcome guest
Place napkin in lap
Pour water
Present menu
Inspire-Entice-Inform
Take beverage/appetizer order
Serve beverage/appetizer
Take food order
Service Sequence Continued
Remove appetizer dishes
Serve breads
Serve salads
Remove salad dishes
Serve entre & accompaniments
Check with guests
Clear tables/crumbs
Take dessert order
Present guest check

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