Restaurant Service Basics – Study Notes
Customer Service Fundamentals
Greet guests within 30–45 seconds of seating.
Maintain eye contact and a friendly tone.
Check back after food is delivered to ensure satisfaction.
Offer refills before drinks are empty.
Restaurant Terminology
86 – Item that is no longer available.
Pre-bussing – Clearing plates and trash during the meal.
Upselling – Suggesting premium or additional items.
Pivot Point – The seat used to start numbering guests.
Food Safety Basics
Wash hands frequently and follow hygiene standards.
Do not serve food that has been dropped or contaminated.
Report allergies to the kitchen immediately.
Alcohol Service Guidelines
Always check ID if a guest appears under 30.
Watch for signs of intoxication such as slurred speech or imbalance.
Politely refuse service if a guest is intoxicated.
Teamwork in Restaurants
Help other servers when possible.
Communicate clearly with kitchen and hosts.
Follow the 'full hands in, full hands out' rule.
