Menu Knowledge:
We probably spend more time on this than anything else during service training. I believe it is imperative the server know as much about the menu as the chef or cooks creating the dishes. Aside from the need to make sincere recommendations based on guest desires, offer affirmation on an item ordered or explain the evening’ s soup or fresh sheet special with confidence and enthusiasm, fully knowing and sharing the menu, ingredients and cooking methods today can be a life or death responsibility.
Dietary restrictions are no longer simply a desire to eat healthier, or eliminate carbohydrates. There are more often life threatening allergies, reactions and consequences if certain ingredients are consumed. As chefs, we take this responsibility very seriously, and expect the service staff to share the same commitment. Beyond this enormous responsibility lies the back-story of the food. An excellent server will share their knowledge of the dish, the person who created it, where the ingredients came from or the history of the dish with the same amount of pride as its creator.
Sense of Urgency and Timeliness:
Sense of urgency does not equal speed, yet rather is defined as moving with purpose. If you have ever felt noticed and ignored at the same time, a sense of urgency was missing. All restaurant employees should be attuned to your needs and be prepared to meet them with purpose. An excellent server will perform his / her duties in a timely manner, never leaving you to ask for a refill, dessert menu or final check, even if they are unable to deliver it at that very moment. An excellent server will be organized and prepared enough to acknowledge your need, respect your time as if it were her own, and fulfill your guest needs efficiently when promised, yet never looking hurried or rushed.
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