Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners »

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

The ultimate guide to service that keeps customers coming back

In today's competitive restaurant world, consistent, high-quality service is a prerequisite for success. Remarkable ServiceSM is the authoritative reference on service in all types of food service establishments, from casual eateries and outdoor cafés to upscale restaurants and catering operations. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Featuring inspiring and informative photography and illuminating sidebars throughout, the new edition of this indispensable guide includes updated industry standards for food, beverage, and wine service, as well as hygiene and food safety. It also provides enhanced coverage of topics such as tableside cookery and hiring new service staff.

Filled with invaluable real-life examples and important dos and don'ts, this book gives both new and experienced servers and their managers the skills, confidence, and flexibility to offer the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty—in other words, Remarkable Service.

Topics include:

• Casual dining



• Reservations, greeting, and seating



• Classic and modern styles of table service



• Wine service



• Money handling



• Service challenges––what to do when things go wrong



• Front-of-the-house safety and sanitation

CHAPTER 1 The Principles of Remarkable Service.

CHAPTER 2 The History and Traditions of Professional Table Service.

CHAPTER 3 Styles of Table Service.

CHAPTER 4 Reservations, Greeting, and Seating the Guest.

CHAPTER 5 Preparing and Setting Up for Service.

CHAPTER 6 Serving Guests.

CHAPTER 7 Beverage Service.

CHAPTER 8 Wine Service.

CHAPTER 9 Banquet Service for Special Functions.

CHAPTER 10 Tableside Service.

CHAPTER 11 A Clean and Safe Dining Room.

APPENDIX.