Article: “Service Timetable – A practical guide to efficient service”

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excerpt:
“Restaurants are no longer patronized by individuals who are in need of nourishment alone. People dine out for a variety of reasons and choose locations based on quality of food, atmosphere and service.

While most restaurateurs spend an extraordinary amount of time and money creating an interesting and comfortable setting for carefully prepared foods, very few spend the effort needed in training staff to perform their duties efficiently and effectively…”

source: “Service Timetable – A practical guide to efficient service” by Doug Fisher (FHGI.com)

also available from FHGI.com: “Restaurant Staff Service Tips” – a free 31 page reference guide for restaurant waitstaff that was sponsored by Visa.

More information resources for your waitstaff are available at the Tips WaiterBell blog, click here.

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