Set chairs at the tables so that the seat is completely under the table.

Side stands are used for:

The key to achieving long-term success is acquiring enough exposure to assure a constant stream of new  guests coming to your restaurant.

Chipped or cracked china does not need to be replaced if the defect is not noticeable.

When a guest asks for directions to the restroom, it is both rude and insufficient to point.

A professional sever’s most important characteristics are physical (professional appearance and good personal hygiene.

A degustation menu is a good choice for a restaurant that needs to turn tables frequently.

Hard skills are more important than soft skills for professional servers.

Guests often look to guests as a source for information about the restaurant itself as well as special attractions or other points of interest in the surrounding area.

Typical bistro staff does not include: