| A | B |
|---|
| 3 types of elements to taking care of guests in a restaurant | 1) Type of establishment 2) Restaurant Owner's Personality 3) Intended Clientele |
| 4 types of service | 1) American 2) French 3) Russian 4) Mongolian |
| Who does the server always serve first | Ladies |
| Plates should be served on what side of the guest | Right |
| What hand, left or right, should the server use to serve and remove | Right |
| 3 jobs involved in serving food | 1) Servers 2) Runners 3) Bussers |
| what does the server do | interacts the most with the customer |
| what does the runner do | runs food and assists the server |
| what does the busser do | clears plates and assists the runner |
| what is crucially important to maintain for the front of the house | a constant procedure as change is not good when done often |
| hospitality is based on what | the experience provided to the customer |
| Service is a ______ to be able to provide an experience | skill |
| what is the difference between service and hospitality | Service you can teach. Hospitality is in you, a born and bred thing rather than train someone. |
| Who said "Service you can teach. Hospitality is in you, and it's a born, bred thing more than it's a situation where you can actually train someone to do it." | Anthony Scotto, Jr. |
| 8 feelings you want your guests to have | 1) Satiated 2) Comfortable 3) Relaxed 4) Important 5) Pampered 6) Welcomed 7) Entertained 8) Appreciated |
| acronym for 8 feelings | SCRIP WEA |
