This Training Handbook was designed for use by all food serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter and waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments and all types of service including French, American, English, Russian, Family-style, and Banquet. Plus, learn advanced serving techniques such as flambe and carving meats, fish, and fruits. Also chapter is devoted exclusively to food safety and sanitation.