Many operator, especially those using expensive __________, instruct their staff to remove it before serving the appetizer to avoid having scratched by the underside of the appetizer plate.

The menu may be presented by the __________.

Many service problems can be avoided if the manager or captain rarely leaves the dining room.

It is generally better to reset each table as it is vacated than to reset all of the tables for the next shift at one time.

In Europe, __________  are served after the main course.

__________, the ability to put yourself in another’s situation and feel what that person is feeling, allows you to anticipate the guest’s needs.

The __________ is the high point of the meal.

There are no single way to served a meal. Actually, there are three ways: the correct way, the wrong way, and the best way.

Guests should be greeted by the __________ within thirty seconds of their arrival with a warm smile and good eye contact.

__________ with the guest is a two-way street. When speaking to guests, it is important to sound sincere and avoid repeating a few stock phrases and responses.