October 2, 2008
The importance of GOOD waiting staff
The importance of GOOD waiting staff
The reasons restaurants lose customers are:
Contributed by JD at 7:54 am under Hospitality business.
September 14, 2007
Table setting guide
Basic dinner to formal dinner
by Annaliese Whipple
For breakfast or lunch
Start with a dinner plate, soup or cereal bowl (always optional), bread & butter plate (for toast, bagels, etc.), and a cup & saucer for coffee or tea. For the flatware, use a 3-piece place setting: dinner fork, dinner knife and teaspoon. The napkin should be placed on the left side of the fork. Complete each place setting with either a juice or beverage glass.
Contributed by JD at 7:07 am under Hospitality business.
