Table of Contents

Chapter 1

Chapter 2

Chapter 3 

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Chapter 13

Chapter 14

Chapter 15

Chapter 16

Chapter 17

Chapter 18

Chapter 19

Chapter 20

Who is David Rothschild ...
... and why did he write this book? 

Culinary legends: some of the chefs
and hosts who shaped the industry 

The culinary cast and crew:
front and back of "house"

Service as a career . . . and a lifestyle

Fourteen qualities of every good
server ~ and one all-important rule

The food looks great ~ do you?:
personal appearance and hygiene

Getting food from kitchen to guest:
types and methods of service

At the convenience of the customer:
basic techniques of table service

"Have you decided?":
taking, placing and
picking up the order 

Taking the "wait" out of waiting tables:
sequence and timing of service

"Where do I put the fish fork?":
preparing the side station
and setting the table

"May I take that for you?":
clearing the table

Greeting and seating:
how the host/hostess can set a
positive tone for the meal

"When do I serve the soup?":
courses of the meal
and menu construction

Don’t feed the guide dog . . .
and other helpful hints for
serving special needs guests

"So nice to see you again . . .":
why guests become regulars

Handling guest problems
and problem guests

Knowing your gin from your "zin":
alcoholic beverage service

Take care of your guests and
the money will follow:
 the server as salesperson

That extra "something" that
makes all the difference:
service above and beyond

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