Sometimes "been there, done that" is a good thing . . . especially when it comes to teaching table service. David Rothschild uses his own experiences during his decades in the business to help beginning servers learn the proper techniques while getting a taste of what it's like to be a part of the restaurant industry. His entertaining anecdotes also give experienced servers tips and hints on becoming more efficient and polished in their craft.

If you're considering restaurant service as a career, a temporary job, or as a way to supplement your income (in the right place, you  may make more per shift than what you currently earn!) -- or if you're already waiting tables and want to freshen and broaden your skills -- this book is sure to become as indispensable a tool as your favorite order-taking pen or your five-turn corkscrew!

The Main Course on Table Service Instructor Manual

This 130-page guide includes training tools and activities to help servers build confidence, increase efficiency and promote professionalism. Available as a PC- and Mac-compatible PDF file. It includes:

• Chapter introduction with suggestions for ways trainers can use each chapter of The Main Course on Table Service to teach specific skills and general server behavior and attitudes
• Goal - Summary of what trainees should achieve by reading each chapter and participating in related activities
• Vocabulary - Definitions of words used, but not explained in detail in the book itself
• Activities - Verbal, written or role-playing (and even cooking!) exercises that relate to the content of each chapter
• Quiz with questions specifically geared toward assessing trainees' understanding of the materials in each chapter

Please note: The instructor's manual is written to be used in conjunction with The Main Course on Table Service, not as a stand-alone teaching tool

"...Your book is very well written and speaks to the reader on a real world level, in a way that is extremely understandable ... I am quite taken with your work. I am looking forward to more of your clear and concise discussion on job performance."    - Neil, Scottsdale, AZ

"I enjoyed its straightforward, commonsensical approach to service.  It reinvigorated me on waiting tables.  I can't wait to put the training into action."-Dana, Valencia, CA

"... found it to be fascinating and most useful.  I've been a food and beverage server for 25 years.  It's what I do.  I'd like to do it better." - Sam, Colorado

EATiQuette's The Main Course on Dining Etiquette

Tune up your table manners with this easy-to-read book filled with practical information on and the art -- and skills -- of dining.

More than 25,000 teens and adults are more confident in their dining skills after attending David's Rothschild's EATiQuette presentations. Now you, too, can improve your manners using the materials taught in his entertaining and educational workshops.

Instead of memorizing a list of dining "do's and don'ts," Rothschild walks you through a typical fine dining situation, from hors d'oeuvre party through sit-down meal, plus all of the appropriate etiquette involved -- responding to an invitation, through thanking your hosts.

This is no prissy, pinky-pointing guide to etiquette. Instead, it's a user-friendly lesson geared toward contemporary dining.

Rothschild's unique perspective is a result of his decades in the restaurant industry and his belief that, since etiquette is always evolving, what was appropriate at one time may not be practical for today's lifestyle. (We continue to take some lumps on this from more traditional etiquette trainers!)

Questions and answers from our "Ask Mr. EATiQuette" newspaper column address everyday dining dilemmas faced by real people.

The comic strip-style "info'toon" dining etiquette tips take a lighter approach to good manners.

"Unlike most etiquette mavens, Rothschild writes from the perspective of an industry insider and his advice - while not always conventional - strikes us as eminently practical and particularly well-suited to young adults just venturing into the world of serious dining. Are you listening, parents?..." - Elaine T. Cicora, Cleveland Scene

"...It is great. Lively, yet not smarmy (whatever that means) and just about hits all the points." - Marcel R. Escoffier, Associate Professor, School of Hospitality Management, Florida International University