SERVER TRAINING MANUAL with washout
Contents
1. If for some reason you cannot balance to the register totals ask the manager for assistance Alcohol Awareness Alcohol Awareness is a growing concern within the Hospitality Industry nationwide By recognizing the early signs of intoxication monitoring your customer s consumption and treating them as you would a guest in your own home you fulfill your responsibility and protect the guest To serve or not to serve By understanding and fulfilling your responsibilities Your Role gt Observe gt Monitor Report Assisted by the guidance and support of management Your Manager s Role gt Confirm gt Confront gt Resolve Wurst Haus German Deli amp Restaurant 38 5 01 2005 Server Training Manual With adherence to the company s policies 1 We will not knowingly serve alcohol to an obviously intoxicated or underage customer 2 We will offer alternatives to alcohol 3 We will create an atmosphere to promote responsible drinking 4 We will make a reasonable attempt to prevent obviously intoxicated customers from driving We can accurately and confidently answer that very important question Responsible service of alcohol requires a team effort gt Know and watch for the signs of intoxication If there is any question avoid further service and report to a manager who will make the final decision and determine whether the guest should remain or leav2. Pants amp Belts Black pants only Pants must be long enough to touch the top of the shoe Solid color black belts must be worn with pants that have belt loops gt Shirts Oxford style long sleeve white dress shirts Shirts must be in good condition not soiled or stained Shirts must fit at the sleeve gt Appearance Clean and well groomed hair Hair pulled back off the shoulder Well groomed hands fingernails and fingernail polish Facial hair should be neat and well trimmed Accessories No excessive cologne perfume make up or jewelry No earrings longer than 1 inch No hat or unauthorized buttons can be worn gt Apron Black waist tie with pockets Wurst Haus German Deli amp Restaurant 25 5 01 2005 Server Training Manual Suggestive Selling People don t like to be SOLD Effective suggestive selling is subtle You are doing the guest a favor looking after his best interests by offering your knowledge and expertise and making honest recommendations Many of our guests are not familiar with our daily specials As their intermediary you are in the position to smooth the way for a confused guest Above all be sincere and honest Always do what you truly believe is in the guest s best interest Recommend items you know are superior and you are certain they will enjoy NEVER OVER SELL Always allow the guest to finish ordering before you start People like to buy but suggesting
3. Our function as a Restaurant is to acquire and maintain business to turn casual customers into loyal repeat guests Five basics of service excellence 1 2 Look at me Smile at me Talk to me Listen to me Thank me Wurst Haus German Deli amp Restaurant 14 5 01 2005 Server Training Manual Remember every restaurant owes its existence to its customers When a customer forms an opinion of any food establishment service and food presentation stand alone No matter how beautiful the surroundings or how delicious the food poor service will certainly ruin the entire dining experience When developing good service promote these qualities promptness courtesy good manners enthusiasm and teamwork In short project a professional attitude Unless you attain this goal you will not be able to provide the high quality of service we expect here at the Wurst Haus German Deli amp Restaurant Each time you service a table our reputation rests in your hands You have the power to influence the opinion of those people If they are happy with you and your service they will probably return They may also recommend the restaurant to their friends However if they are not happy In order to be properly efficient service people must be constantly aware of their customers needs Anticipate what they will want Learn to read expressions and body language If a customer is frantically rubber necking wa
4. Be aware of what the guest is ordering and make sure he understands hate to be SOLD what he is getting If a guest orders too much and you are certain he can t handle that much food advise him He will appreciate your concern and honesty Suggest appetizers while people are studying the menu How about some Snitzel Strips or sharing a Wurst Sampler with your dinner this evening Suggest side orders with entrees Would you care for Navy Bean Soup or a side salad with your Bratwurst Always be persuasive and display complete confidence Make suggestions so positively that the guest wouldn t dream of questioning your recommendation Don t ask the guest a yes or no question This requires him to make a decision Remember people come here to relax not think If you display confidence and complete product knowledge the guest will trust your judgment and allow you to take care of him To sell effectively you must sometimes bring a need or desire to try something to the surface Make sure you use the right type of language Wurst Haus German Deli amp Restaurant 26 5 01 2005 Server Training Manual For example gt Would you like some wine tonight If the guest responds No your suggestion is over before it got started Would you care for a bottle of wine with your dinner tonight A bottle of Merlot would compliment your Cordon Bleu With this approach you have exhibited your kn
5. unless absolutely necessary gt Inspect Foods thoroughly for freshness and wholesomeness upon receipt cooking and serving Only use sanitized equipment and table surfaces Always wash your hands after you gt Smoke eat use the restroom touch money raw foods or your face hair or skin cough sneeze or blow your nose gt Comb your hair handle anything dirty gt Before and after taking a break Dispose of waste properly Take garbage out frequently gt Keep garbage areas clean and sealed Wurst Haus German Deli amp Restaurant 41 5 01 2005 Server Training Manual Clean and sanitize garbage cans regularly Store soiled linen in a laundry bag or non absorbing container Keep insects and animals out by Keeping doors closed Taking garbage out frequently and keeping garbage areas clean Report any holes where an animal can enter Do not provide a free meal for any animals Handle ice and tableware properly Use clean scoops or tongs to pick up ice do not use hands or glass Store scoops or tongs in a clean container not in the ice Do not store any food or beverage in the ice gt Avoid touching food contact surface with dishes utensils etc Avoid cross contamination from one food item to another gt Keep separate cutting boards for raw and cooked foods Never mix leftovers with fresh food Store fresh raw meats poultr
6. seem peculiar to the average person Be courteous dignified and avoid long conversations Stay away from the table except when actual service is needed Never try to give a wise crack answer to a smart remark You will only cheapen yourself and lower yourself to the same level as the rudeness of the guest Don t call attention by asking if he is alone Seat him where he can see what is going on The guest may be lonely and want someone to talk to Be friendly but don t neglect other guests With nobody to talk to time seems long so serve as quickly as possible This could be your most critical guest Don t be drawn into arguments Speak softly Don t antagonize Refuse to participate in criticism of management the establishment or other personnel Seat blind people with a dog so that the dog will not be noticed Never hover over blind customers Always stand near enough to help if needed Always make a blind customer feel appreciated and important Seat as quickly as possible Be helpful ask if you may assist them but do not be too eager Be considerate do not call attention by hovering Seat wheelchair guests at a table on ground level do not block an aisle Always make a disabled guest feel important and accommodated Wurst Haus German Deli amp Restaurant 11 5 01 2005 Server Training Manual Am Your Guest You often accuse me of carrying a chip on my shoulder but I suspect this is be
7. their order Through either eye contact or verbal address you may start to take their order Be sure to gather all information from each guest before proceeding to the next If possible you should take the order from women and children first and then the men Position numbers must identify customers thus the orders should be written and ordered in relation to position 1 Position 1 is the seat closest to the first person to your left Moving in a clockwise direction continue taking the orders If no one is sitting in position 1 move in a clockwise direction until you find a customer This customer will become the position 1 customer The reason is that we need to know who gets what We do not use a runner system but there s a chance someone other than you could be delivering the food to the table This person must know where to place the food without asking Taking the order is the time for making recommendations Suggest appetizers that will compliment the guests meal This is when wine can and should be offered Always get the cooking temperature for meats Our cooking temperatures are as follows gt Rare Bloody cool center touch of rawness gt Medium Rare Bloody red no rawness of meat gt Medium Pink warm center gt Medium Well to Well Fully cooked with no redness Wurst Haus German Deli amp Restaurant 21 5 01 2005 Server Training Manual Use a small folder clipboard or other hard surface t
8. Greeting guests with a number i e Two instead of a smile and Welcome Will anyone be joining you for lunch today Wurst Haus German Deli amp Restaurant 16 5 01 2005 Server Training Manual Quality Control ey Quality control is a primary responsibility of every employee serving food and drinks to the customer You are the last person to come in N contact with the food before the customer does If something does not N I look right or is not presentable DO NOT SERVE IT The saying Aha People eat with their eyes is very true Make sure all of your products look good on the plates Things to look for before leaving the kitchen 1 HOT food Few things are more basic but more important Check to see if your food is hot Just because your plates are ready to be taken does not mean that it is hot If it is not hot DO NOT TAKE IT OUT Tell the manager NEVER yell or argue with a cook Go directly to the manager This will alleviate a lot of problems 2 Clean plates Always check any plates mugs silverware and napkins before you present them to the customer 3 Correct portions Always check to see that the product is in the right portions Make sure you are taking YOUR order This can be very embarrassing at the table Always ask yourself if you would eat that item if it were brought to you 4 Call for back ups If something in the kitchen looks low and you are about to run out TELL SOMEONE If you ta
9. Restaurant is to operate an accident free restaurant A safe restaurant takes teamwork and effort on everyone s part Everyone who works with cleaning chemicals will receive training on the use of those products and will be tested following the guidelines of OSHA Hazard Communication Standard Title 29 Code of Federal regulations 1910 1200 Safety meetings will also be used to review information presented from the initial training Management s role is to provide the daily monitoring of safe work practice developed from these meetings Whenever you see a potential hazard or something you notice as unsafe notify a manager immediately Wurst Haus German Deli amp Restaurant 40 5 01 2005 Server Training Manual Here is a list of guidelines to follow for safety and sanitation Major cause of food borne illness Food left in the danger zone of 41 to 140 for four or more hours Keep all foods out of the danger zone of 41 to 140 Keep hot foods hot and cold foods cold Handle foods quickly during delivery and put refrigerated and frozen foods away as soon as possible gt Sloppy personal hygiene habits will not be tolerated Do not prepare food a day or more before serving gt Do not serve food that is not completely cooked gt Thaw foods in refrigerator microwave or under cold running water for not more than 2 hours followed immediately by cooking gt Avoid preparing food in advance
10. Wurst Haus German Deli amp Restaurant Server Training Manual Server Training Manual Table of Contents INTRODUCTION csvesiecenscsictescscsscshscsidisieescossbscascesecassecsuccesaedessedscescsassuencsseagancesescassssvedensssuassddecdaasscesuassdeasceesecsase 2 SERVER FUNCTION AND RESPONSIBILITIES scssssssssscssscssssssssseccocscosscnsssssssnsssnsssscsscssscssscssecssessoascosssnsssnssees 3 General Job Guidelines and Responsibilities ooocnncnonnnonnconcconnnonononononcnnncnno canon nono nono nono nonnnonn crac crnnonnnnns 3 Server Opening Procedures cdi inst nin cago dicos eaves cado eii ada bbe desea 8 Server Closing Proc eS coi A a 9 THE GUEST EEEE a E S 10 EVI ita 13 QUALITY CONTROL sci sseisisscscusessesecssnctecuedsausoseavscenrsesetsessnestecscossobenetsudecesoseebastsssteduslseusesvensdsensssonseseeesdonsedenss 17 TABLE MISA NT 18 Ordering Procedures mr anre AA 21 PERSONAL APPEARANCE csssssssssssssessssessessesessessssessassesessassesessessssesscssnsessassesessassesesessesesessesessessesesessesesners 24 Dress Codema a E E sheesh oe E oe 24 SUGGESTIVE SELLING sss scsssisessssesseosssnssesvessesestesedseivsbassesvosassasvessosesseseussduvdsnsesedessedvas esse rsrs eeni s 26 SPECIALS amp FEATURES OF THE DAY esesseseeseseseseoscoceseseseoeoscoceseeeseoeoscocoseeeseosescocosesesesecseocoseseseoeoseocoseseseseese 28 BEER COFFEE TEA DESSERTS sscssssssssessssessersesssersesessessesessessssessersesessesse
11. ager Promo Occurs anytime a manager wishes to buy a table a round of drinks perhaps a dessert or any free purchase approved by a manager promoting good will to our patrons Inform the manager when you are serving a regular guest you would like to buy a drink for a special guest to send an appetizer out to a large party or to send complimentary desserts Please introduce the manager to these customers by name We want to help you develop a large regular following From time to time the restaurant will have contests promoting such clientele builders Get the manager on duty before closing out any manager promo tickets Employee Discount Customer Discount Occurs anytime the full amount of an item will not be collected For example employee meals or coupons offering 2 00 off any menu item or buy one get one free coupons or frequent lunch program discounts Only a manager can discount guest checks on the register Get the manager on duty before closing out any discount checks Now You Are Ready To Check Out 1 Arrange your tickets top to bottom in the following order All promo tickets manager house discounts and other charges Wurst Haus German Deli amp Restaurant 36 5 01 2005 Server Training Manual All charges separated in this order 1 American Express 2 Master Card and 3 VISA Be certain merchant copy of the charge voucher is stapled to the paper guest check gt All remaining cash t
12. at the same time gt Move it Keep object close to you To change position move your feet and entire body Do not twist from the waist Look where you are going and call out coming through as needed Set it down Bend your knees slowly and smoothly Slide load into place watch your fingers and toes Moving a cart properly gt Push rather than pull Spread feet wide one in front of the other with your front knee bent gt Keep back straight gt Slowly push into the cart with your body weight using your leg muscles to do much of the pushing Push slowly and smoothly Avoid sudden motions or twisting your back Preventing Cuts gt Know how to operate equipment Pay attention when using sharp equipment Never touch edges of sharp blades Use guards when provided on equipment Use tampers to push food into equipment Turn equipment off before adjusting Wurst Haus German Deli amp Restaurant 45 5 01 2005 Server Training Manual No loose sleeves ties or dangling jewelry should be by equipment Use knives carefully Carry dishes and glassware carefully Sweep up broken glass do not use your hands Use special container to dispose of broken glass dishes and other sharp objects Remove can lids entirely from cans then dispose of them Preventing burns Pay attention when working around hot equipment Use dry potholders or towels when han
13. cause you do not entirely understand me Isn t it normal to expect satisfaction for one s money spent Ignore my wants and I will no longer appear in your restaurant Satisfy those wants and I will become increasingly loyal Add a little extra personal attention and a friendly touch and I will become a walking advertisement for you When I criticize your food and service to anyone who will listen which I may do whenever I am displeased take heed I am not dreaming up displeasure It lies in something I perceive you have failed to do to make my eating experience as enjoyable as I have anticipated Eliminate that perception or you will lose my friends and me as well I insist on the right to dine leisurely or eat in haste according to my mood I refuse to be rushed as I abhor waiting This is an important privilege that my money buys If I am not spending big money this particular time just remember if you treat me right I will return with a larger appetite more money and probably with my friends Tam much more sophisticated these days than I was just a few years ago I ve grown accustomed to better things and my needs are more complex I m perfectly willing to spend but I insist on quality to match prices I am above all a human being I am especially sensitive when I am spending money I can t stand to be snubbed ignored or looked down upon Whatever my personal habits may be you can be sure that I ma real nut on cleanli
14. cept the offer another time when you are not on duty The most neglected customer in the restaurant is the late customer People who come in the last few minutes of the evening are usually the best tippers They don t care how busy it was or how tired you are They are here to enjoy themselves Restaurants are noted for hurrying along late coming customers We are not rushing them but we must get their order because the kitchen is closing They may sit there and enjoy their meal as long as they wish Treat them as though they are the first customers of the evening A tip should never be removed from a table while the customer is still there Unless however the customer hands it to you or motions for you to come and get it If you are having a problem with a door hostess or another employee go directly to the manager Do not harass the employee If you must go to the bathroom during the shift ask someone if they will please watch your station while you are gone and inform a manager so that they are not looking for you gt Unauthorized persons are not allowed in the kitchen If one appears politely but firmly escort them out and get the manager or whomever it was they wanted to speak to Wurst Haus German Deli amp Restaurant 6 5 01 2005 Server Training Manual No server is to change his or her station or pick up extra tables without the consent of the manager on duty Tips are not included except
15. de Ask people if they would like cream when they place their order for coffee instead of making an extra trip later When pouring tea or water never handle the rim of the glass and always take the glass off the table and pour in the aisle Whenever you are reaching across someone or serving in front of someone excuse yourself gt Always keep your fingers and thumb off the plates you serve gt Punctuality is very important If you get to work late you start out behind BE ON TIME gt We know that servers work for tips All people do not realize this If you get slighted on a tip it may be because people think the tip is Wurst Haus German Deli amp Restaurant 5 5 01 2005 Server Training Manual included in the bill or because they just don t like to tip The customer is NOT required to tip If you get stiffed it is unfortunate but you must take the good with the bad Any customer feedback about an employee regarding a bad tip will not be tolerated and is grounds for immediate dismissal gt NEVER SIT DOWN WITH A CUSTOMER or friend while on duty even if they ask you to When waiting on parties of one or an ace as they are called in the restaurant business special attention should be paid to them They are generally in and out quicker than other parties and they are usually the best percentage tippers gt If a customer leaves you an offer to buy you a drink just tell them you will be happy to ac
16. department stores our product has a limited shelf life due to potential spoilage There is a greater sense of urgency for selling moving and serving our products Our Restaurant is not merely a place to eat or drink but rather a building designed to accommodate facilitate and promote the retail sales of food and beverage to customers through service We provide service as a way of making sales to our guests To Serve Is To Sell You don t buy coal you buy heat Wurst Haus German Deli amp Restaurant 13 5 01 2005 Server Training Manual You don t buy circus tickets you buy thrills You don t buy the paper you buy the news You don t buy glasses you buy vision You don t buy dinner you buy sales and service The difference between a restaurant and other retail sales organizations 1 In a restaurant we manufacture AND sell our product under the same roof In a restaurant we know our guests are here to buy not browse no one comes in to try on the goulasch In a restaurant our guests may return as many as two times a day lunch and dinner Although this is unlikely some guests may be regulars day after day No one buys the same shoes pants or socks three days in a row Department stores provide service Restaurants provide hospitality a warm feeling from feeding both the body and the soul More entertainers open restaurants and bars than department stores Why Because this is showbiz
17. der gt A guest is not a cold statistic he is a flesh and blood human being with feelings and emotions like our own gt A guest is a person who brings us his wants it is our job to fill those wants A guest is deserving of the most courteous and attentive treatment we can give him gt A guest is the lifeblood of the Wurst Haus German Deli Restaurant You Must Be Able To Serve Many Different Types Of Guests To make appropriate selling suggestions and give good service it is helpful to recognize and know how to handle all types of guests For example The Timid Guest Genuine interest and patient understanding will put this type of guest at ease Even a comment on the weather can make him feel at home The Aggressive Guest This type must be handled in a courteous and businesslike manner Kindness and politeness can often change him into a steady and appreciative customer Wurst Haus German Deli amp Restaurant 10 5 01 2005 Server Training Manual The Fussy Guest The Over Familiar Guest The Guest who is Alone The Noisy Trouble maker The Blind Guest Guest with hand or arm injuries disability This is one of the hardest guests to please Try to stay one step ahead of him by learning the things that irritate him Be sure to have everything just right before serving the fussy guest Remember all of the little things the fussy guest especially likes even when they may
18. dling hot equipment Wet or moist towels will serve as conductors of heat Keep pot handles turned in from the edge of the range and open flames Avoid overfilling containers with hot foods Get help lifting heavy pots of hot foods Open lids of pots and doors of streamers away from you and do so slowly to avoid a steam burn Stir foods with long handled spoons Warn others of hot surfaces Let equipment cool before cleaning and do not use wet rags Do not put icy frozen foods into the fryer Put foods slowly into the fryer and stand back to avoid being splattered Strike match before turning on gas equipment to avoid a flare up Wear closed toe and closed heel shoes that do not absorb liquids Warn guest of hot dishes Wurst Haus German Deli amp Restaurant 46 5 01 2005 Server Training Manual Preventing fires Smoke only where allowed Do not turn your back on hot fat as it may burst into flames Keep equipment and hoops from grease build up because grease causes many food service fires Do not set the fryer at too high a temperature Store matches in a covered container away from heat Keep garbage in covered container away from heat Store chemicals away from heat because many chemicals are flammable Safe chemical handling Do know where the material safety data sheets are posted and read them Do read the labels of all products before you use them Do follow
19. e If you know what it takes to get someone drunk you can prevent it by monitoring their consumption and offering alternatives gt Do not allow drunks to come in and do not allow intoxicated guests to drive gt Hospitality is our business Beverage service is only one element Cooperation between employees and management allows us to exercise a degree of influence on the behavior of our customers that will result in an atmosphere of responsible drinking This is just a portion of our company Alcohol Awareness program A complete handbook with certification test is provided at orientation The responsibility of management and staff to protect the public from food borne illness is fundamental A food borne illness is simply a HH disease that is carried or transmitted to human beings by food Wurst Haus German Deli amp Restaurant 39 5 01 2005 Server Training Manual Throughout your training you will receive information concerning proper temperatures of food storage and serving as well as cleanliness standards proper use of chemical cleaning and disinfectant products It is our objective to operate the restaurant at the highest level of cleanliness and sanitation for the benefit of our customers and employees In addition to a clean and sanitary environment the Wurst Haus German Deli amp Restaurant provides a safe environment One of our goals here at the Wurst Haus German Deli amp
20. e Present the bottle to the host 1 Host accepts 2 Host rejects wrong wine wrong vintage changed mind Place glassware around the table at the position 4 o clock from the water glass Using your Screwpull wine opener cut the capsule and put it in your pocket Remove the cork and present to the host Pour about one ounce for the host to sample 3 Host accepts 4 Host rejects based on color smell clarity taste If this happens GET A MANAGER immediately Pour wine around the table 5 About 4 1 2 ounces per glass 6 Women first then hostess then men then host 7 Place remainder of bottle in an iced wine cooler VARIATIONS Red Wine Bring it and open as soon as possible after the order so it can breathe Do not cool unless requested Wurst Haus German Deli amp Restaurant 30 5 01 2005 Server Training Manual Second Bottle Same Wine Give the host or hostess the option of re sampling Give the host or hostess the option of fresh glassware for everyone Second Bottle Different Wine gt Automatically present fresh glassware Two Wines simultaneously Host or hostess gets two glasses Host or hostess samples both wines before pouring to the rest of the party All members of party must be given a choice of either Closing Out A Table Presenting the Check Before presenting the check look it over to make sure you have charged for everything correct
21. ee Tea Desserts Beer Coffee amp Tea The wait staff serves all beer soda coffee and tea Refills are all UA handled by the servers If you are busy you may instruct the busperson to help you out Ben hy There is no charge for refills of soda coffee or tea even if a new tea bag is served Desserts It is a good time to remind guests to save room for dessert when you return to their table to check on the entrees At this time you may want to suggest a few dessert items to plant the thought Later when clearing the table ask your guests if they are ready to try dessert You can then begin to describe a few of your favorite dessert items In today s health conscious fat free society customers stay away from desserts NOT TRUE We will try to offer some low fat desserts but you the server can always suggest splitting a dessert and bringing out additional forks or spoons This is effective salesmanship that will increase your check and also enhance your guests experience Wurst Haus German Deli amp Restaurant 29 5 01 2005 Server Training Manual Wine Service We will not be offering wine at the Wurst Haus German Deli amp Restaurant until we have a liquor license The following will be protocol when that time comes When ordering a bottle of wine ring it up as usual on the register The POS will print you a chit that you will take to the manager who in turn will issue the bottl
22. en up some friendly rapport Later in the meal it s good to give them your name by saying something like By the way my name is Erica just let me know if you think of anything else you d like 2 After delivering food to the table give the customer a few minutes to try the dish and then return to the table How is your steak cooked Can I get you another beer ice tea When checking on food items always accentuate the positive and eliminate the negative Do ask Did you like they way your steak was cooked Don t ask Was everything ok tonight Ask an intelligent specific question and show you re concerned about the answer you get If something isn t right do what you can make it right 3 Each time you take an order be aware of what might elevate the guests experience Be relaxed and friendly polite and professional Have an idea what extras appetizers sides etc you are going to suggest based upon what you genuinely think will enhance your guest s dining experience Allow the customers to finish ordering before you jump in with suggestions If they hesitate then it s your turn May I suggest the Jager Schnitzel It s a one of our most popular dishes If they still hesitate you might say something like Would you like to have a little longer to decide Take your time and let me know if I can answer any questions 4 Know everything on the menu in terms of what is in it and what would go well with it This wil
23. established traffic patterns gt Do not carry anything that blocks your vision gt Keep drawers closed gt Use ladders properly never use chairs tables or boxes Do not stand on top of ladder and do not over reach gt Turn lights on to see gt Never run in the kitchen The floor may be wet Never leave anything on the floor including ice from the ice machine Preventing electric shock Never touch electrical equipment with wet hands or while standing in water gt Unplug equipment before cleaning or disassembling to avoid shock gt Do not yank plugs out by cord This can cause damage to the cords which may then cause shocks Report damaged and worn plugs and cords to your supervisor Lift Properly gt Plan it Do you need help Could you use a cart Where is it going Which route is best Get ready Spread feet apart shoulder width Put one food slightly in front of the other for a good support base Squat down with back straight and head up Do not bend over from the waist Grip the object firmly with both hands Keep elbows and arms close to body Wurst Haus German Deli amp Restaurant 44 5 01 2005 Server Training Manual Tuck in chin If lifting a tray squat down alongside the tray and slide the tray onto your shoulder and hand gt Lift it Straighten your knees slowly and smoothly to a stand Avoid doing this in a quick or jerky manner Do not lift and twist
24. for parties of 8 or more and only with the manager s consent 15 Never serve a salad on hot plates gt Always check your glassware for cracks and dried food before filling them No eating or drinking in front of the house during operating hours No gum chewing or smoking EVER Never attempt to adjust the lights or thermostats in the Restaurant If there is a problem get a manager gt A sales station can only be opened or closed by a manager NO EXCEPTIONS Serve food from customer s left Serve beverage from customer s right Clear everything from customer s right Serve women and children first then men gt Whenever you serve a course ask if there is anything else you can do for the table gt Whenever serving a course position the plate so that the meat of the course is closest to the customer Remove soiled china and silver after each course Top off with offer of additional beverages whenever anyone is getting low Bring condiments to the table before they are needed Offer fresh ground pepper with all salads gt Never walk away from a table without acknowledging its requests Never assume that the change is your tip Wurst Haus German Deli amp Restaurant 7 5 01 2005 Server Training Manual Server Opening Procedures At the beginning of each shift 1 Attend to all essentials restroom clothing adjustments grooming before work Clock i
25. hift LJ Make sure you have collected from all of your tables and have all your tickets with you U Make sure all plates silverware glassware and containers are cleared from all of your tables U Be certain that all of your side work and closing duties are done Make sure that you are in full dress attire at all times while in the front of the house U Have a manger do any deletions of voids over rings and promo tickets All over rings must be signed by a manager at the time they occur and not at the end of the shift You never sit down to eat drink or smoke until all of the above are completed Starting your checkout before all your customers are finished is grounds for termination Over Rings Or Voids Any time you make a register mistake of an item you did not want to ring up Get a manager immediately to correct this on the register and Wurst Haus German Deli amp Restaurant 35 5 01 2005 Server Training Manual notify the kitchen or bar NOT TO PREPARE THAT ITEM Over rings and voids are register mistakes of items never served or prepared House Promo Occurs anytime an item has been prepared and served to a customer that was not satisfied with the item Perhaps it was under or over cooked or the glass was chipped etc This would include a customer waiting too long for their meal Only a manager can do this function on the register Get the manager before closing any house promo tickets Man
26. ickets 2 Prepare the Server Checkout Sheet Make sure you have no open checks 3 Be certain charge totals of Master Card VISA and American Express along with promos discounts or other charges balance with what you have on your guest checks Use the calculator to double check If they do not balance this means that you are missing a guest check or charge receipt NOTE Add only items that were actually rung up on the register This will prevent you from balancing to the register 4 The following items should be ready for the manager before you have her check you out Promo checks houses and over rings accounted for on register Have all money counted and faced Have all charge vouchers matched with the ticket they paid for All tickets in order with houses promos then charges and cash tickets as previously stated There should only be ONE person doing checkout at a time This helps eliminate unnecessary confusion and mistakes Please use the calculator provided for you Have the Check Out Sheet completed up to the register reading entries Wurst Haus German Deli amp Restaurant 37 5 01 2005 Server Training Manual 5 The manager will give you your register reading to enter on your Check Out Sheet The register reading will include your total sales and your total cash due Cash due total sales charges Count out cash due and have ready in the largest denominations of bills possible
27. ke one of the last bowls of soup call for back ups If the salad is warm or wilted do everyone a favor and say something before the customer is served 5 When bringing out drinks be certain the glass is clean filled to the proper level and that the garnish is correct fresh and attractive 6 Cold food is as equally important as hot food Make sure cold foods are going out cold not warm or cool but cold 7 Bring necessary condiments with order i e ketchup mustard butter pepper etc 8 Check back within two bites to make sure everything is perfect Don t say Is everything 0 k Guests here this trite saying so often Wurst Haus German Deli amp Restaurant 17 5 01 2005 Server Training Manual it s meaningless Say something like How s your filet cooked Be specific and sincere in wanting to know the answer 9 If the customer is not satisfied or there is obviously something wrong at the table 1 e cracked glass foreign object in food not cooked properly etc use the following steps Apologize gt Remove the items immediately Get a manager Management will take the necessary steps in making sure that the problem is corrected and that the customer is 100 satisfied 10 Remember the appearance of the exterior of the building the greeting of the host the cleanliness of the restrooms the appearance of the staff the quenching taste of our beverages the flavor and freshnes
28. l be covered in detail in your initial training and will be enforced often in our pre shift meetings 5 Suggest premium liquor in all cocktails It makes the drink taste better servers are tipped more and when the guest drinks better the server drinks better 6 Get your guests first drinks to them within five minutes from taking the order no longer Wurst Haus German Deli amp Restaurant 19 5 01 2005 Server Training Manual 7 Suggest specific appetizers before you leave the table to get their first drinks It saves you time and steps 8 Learn and use guests names when appropriate Always use Mr or Ms unless you re told or you re absolutely sure it s proper to use a guest s first name 9 Make specific suggestions at every step of the meal if you think it s appropriate drinks appetizers sides beer desserts after dinner drinks Always keep in mind your first objective is to show your guests a marvelous time not PUMP UP THE CHECK Use your best judgment here Sure we want to sell but more importantly we want our guests to leave delighted so they RETURN Wurst Haus German Deli amp Restaurant 20 5 01 2005 Server Training Manual Ordering Procedures pa When approaching the table be sure to have your pen ready book open and pad ready Ask the customer if they have any questions concerning either the specials or entrees After answering all the questions if there are any ask if you can take
29. lf and others will be proud of you Introduce yourself Customers want to know who is serving them It is the added personal touch they enjoy Also if they have enjoyed their visit they can request your station again They might even tell their friends to ask for you Call parties are the best tippers In this manner you can develop a following When people go out to eat they want to relax They want you to help them decide what to eat when to order what to drink etc You are there to fulfill their needs Don t be pushy do be confident Often a customer is nervous It is your job to make guests feel comfortable so comfortable they want to come back Don t be afraid of customers 90 of the people dining out won t notice a small mistake Be relaxed but alert and efficient Always be in control of a situation Be strong yet polite Always be yourself Develop your own tableside manner Avoid using repetitious phrases or seeming plastic Your customers will know you are faking it and they will resent your attitude Customer service turn offs Dirty plates in hand when greeting customers Hi ready for dessert gt Not knowing what they are drinking i e I think this is the Diet Coke Discussion Groups of three or four idle servers All discussions should be held in employee break area during approved break period gt Not acknowledging waiting guests gt Answering the phone with Hold please gt
30. ly gt Appetizers Soups gt Salads Entrees gt Sides gt Desserts Coffee gt Wine After you have determined that the check is correct give the check in a booklet to the host of the table if known or place it in the center of the table and say Thank you Make sure to let the customer know at Wurst Haus German Deli amp Restaurant 31 5 01 2005 Server Training Manual this time that you are the cashier and will take care of the check whenever they are ready There is nothing more aggravating for a customer than wandering around looking for a cashier People also hate to tip when they are standing up by the front door waiting for the waiter or waitress After presenting the check take a few steps and glance back at the table If they already have their cash or credit card ready it may mean they are in a hurry to leave If this is the case try to close the transaction immediately or as soon as possible Guests will notice and appreciate this We use a server banking system you are your own cashier Your are responsible for all your money including cash credit card vouchers comps discounts and traveler s checks until the end of your shift You must start your shift with your own thirty five dollars that is used to make your opening change bank If the customer is paying cash do not make change right at the table Take the check and cash to the back of the house and make change Ret
31. n no sooner than 5 minutes before the start of your shift unless told otherwise from a manager Check your station assignments Check the Daily Service Board for specials soup of the day 86 d items etc Conduct your station check points U Tables wiped U Clean window sills U Table base clean U Chairs wiped U Condiment containers clean and full U Salt and pepper shakers clean and full U Floor clean Perform opening sidework wrapping silverware making tea cutting lemons Wurst Haus German Deli amp Restaurant 8 5 01 2005 Server Training Manual Server Closing Procedures At the end of each shift 1 When station closes perform the following Q Wipe tables U Clean chairs seats backs and legs U Wipe window sills U Clean table bases U Condiment containers clean and full U Sales amp pepper shakers clean and full U Clean floor 2 Complete assigned closing side work duties 3 Begin check out procedures 4 Clock out Wurst Haus German Deli amp Restaurant 9 5 01 2005 Server Training Manual The Guest Never underestimate the importance of a guest A guest is not dependent upon us we are dependent upon him or her 58 A guest is NEVER an interruption of our work he is the purpose of it gt A guest does us a favor when he comes here we are not doing him a favor by serving him gt A guest is part of our business not an outsi
32. ness in restaurants Where food is concerned I demand the strictest sanitation measures I want my meals handled and served by the neatest of people and in sparkling clean dishes If I see dirty Wurst Haus German Deli amp Restaurant 12 5 01 2005 Server Training Manual fingernails cracked dishes or soiled table clothes you won t see me again You must prove to me again and again that I have made a wise choice in selecting your restaurant above others You must convince me repeatedly that being a restaurant guest is a desirable thing in the first place I can after all eat at home So you must provide something extra in food and service Something so superior it will beckon me from my own table to yours Do we understand each other Service Definition of service according to Webster To work for To minister to To set on a table for a meal To manage or work To deliver or transmit The Problem Webster never worked in a restaurant or took care of our guests The Wurst Haus German Deli amp Restaurant s definition of service The manner in which the customer is treated If you think we are in the restaurant business you are wrong We are in the business of retail sales We manufacture a variety of products and merchandise in our kitchen and bar Then we offer it for sale to customers in a display service area known as counter tops tables and dining rooms Unlike most retail operations such as
33. o follow when receiving a payment in cash 1 As noted above never make change at the table go to the nearest server station When making change always count it twice Give the guest some one and five dollar bills to tip you with Return the change to the guest s table on a tip tray Always keep your cash and receipts in a wallet or your apron Paper bills make no noise when it hits the floor so be very careful with your bills Never leave your money or wallet unattended If you are concerned about carrying too much cash during a shift make a drop with a manager in exchange for an IOU Always remember treat credit card vouchers like they are cash THEY ARE Handle with care Wurst Haus German Deli amp Restaurant 34 5 01 2005 Server Training Manual Check Out Procedures 1 Your computerized register system will print out your guest check a at the end of each table s meal This alleviates the issuance of any manual guest checks ES 2 Once a guest check is printed out and a customer has paid you will close out that check to cash Master Card VISA or American Express or other forms of payment You must keep all printed out closed guest checks for checkout 3 Before beginning your checkout each shift check the following U Make sure all your customers are through have been tabbed and do not need anything else I e coffee tea etc LJ Be certain the manager has closed your section for the s
34. o hold your pad while you write up the order It looks better and makes it easier for you Begin taking the order at the same spot at each table Start with the person closest to you on your left and work around clockwise Example p 2 3 1 4 You Again it is very important that every server records orders in the same way If another person takes the food to the table for you then he knows where each dish belongs In case of registers malfunctioning follow these steps 1 Write appetizers at top of ticket 2 Write entrees under appetizers on the left and how to cook them on the right of check 3 For special orders like rare be certain to make a notation on the ticket to call special attention to the cooks 4 Use the correct abbreviations Menu abbreviations will be provided with your menu description sheets 5 Write all side orders underneath entrees 6 Write desserts underneath side orders 7 At very bottom of ticket put all teas coffee milk and sodas 8 Bar beverages will be listed on the back of the guest check only 9 After all items have been totaled circle the total This way there will be no mistake of where the total is Also write thank you your name and have a nice evening enjoyed having you etc Wurst Haus German Deli amp Restaurant 22 5 01 2005 Server Training Manual Cooking Times amp Handling Timing Problems With our firing system once an order is rung to the ki
35. owledge and confidence of food and wine by suggesting a specific bottle of wine The guest has now developed confidence in you This will greatly enhance your opportunity to make this sale and make other recommendations Not every guest is going to buy a bottle of wine appetizer or dessert But you must remember we know two facts about every customer Every Customer gt Is planning to spend money gt Wants to have a good time and enjoy their meal If you keep these two facts in mind you will be amazed at how easy it is to sell providing of course you possess the necessary knowledge and confidence Through suggestive selling you can Increase check totals The higher the check the better your chances of a good gratuity gt Expose the customer to a new and different product he may not have tried if you had not recommended it Thus the evening is more enjoyable and he may return with friends and has more reasons to tell others about the Wurst Haus German Deli amp Restaurant Suggestive selling and making personal recommendations is another aspect of good service Eventually it will come easily as you build your self confidence Wurst Haus German Deli amp Restaurant 27 5 01 2005 Server Training Manual Specials amp Features Of The Da a Each day at pre shift meetings that day s Specials will be discussed at Todays the Wurst Haus German Deli amp Restaurant Special We offer daily
36. s of our food are all equal quality points WE must control for the experience of our guests Table Introduction CRITICALLY IMPORTANT Immediately acknowledge all new parties in your section Regardless of how busy you are you are never too busy to let your customers know you see them They come here to be taken care of so don t start out their dining experience by ignoring them All new customers should be greeted within one minute If your hands are full the customer knows automatically that you can t take their order at that minute You can pause smile and say Hi I ll be with you in just a minute This will satisfy the customer so that they feel important and will be able to relax until you return When approaching a table your objective is to make you guests feel welcome and confident in knowing you re there to take care of them You may develop your style and manner of accomplishing this but here are some suggestions to help you get started 1 Don t start out by giving your name Unless your guests already know you they don t really care what your name is at this point Focus on THEM Make them feel welcome that they ve made a Wurst Haus German Deli amp Restaurant 18 5 01 2005 Server Training Manual good decision to be at our restaurant and give them a sense they re in friendly competent hands Be observant not scripted It s o k to pay someone at the table a sincere compliment or try to op
37. sesesesessessssessassesesesseseseers 29 B r Coffee e AAA II de ceuitetedubots cocetedsbdibits dastlew sachs EE 29 Desserts oie NON 29 WINE SERVICE AAA cbuesuestessduvsansesvessesedvas sbsbesssaveeavous sess sasededdesdes 30 CLOSING OUT A TABLE ccssssssssrsesssssrsessessrserscsenserscssssesscsensesscssssessesensesscssssesscsensessesensessscenensessensesenssssenes 31 Presenting the Check started iido deis 31 The Farewell inssin ohenee tn dirt A tdci 33 Meth ds 0f Payment innato il aise A hecia ania Mirsada A sie NT iria ias 33 CHECK OUT PROCEDURES criscssssisesdecssscssssnssetessesesontesdeatocstsssentcssesdessesvscesessecdecsssensssutssssecesscteesscdeotasesussecess 35 OVEE RINES Or VOA S ae a Te thee S asapsiete Miata csaptenten has bapese stab OR nut Aa EERE REEE aa 35 HOUSE PrO MOn tra 36 Manager Promo ssoi ne e a to tte edi 36 Employee Discount Customer Discount essseesseeesseesesreesesreetsserressestesrrstertssertrsestesenenertenteseeersseesre 36 ALCOHOL A WARENESS sssssssssssessessssessessssessessssesscssssessessrsessessssessessssessessssessesessessesessessesessessasessessesesseseesers 38 SANITATION a cecesesssssesscusneseestcatesscocccndsssesceseasadends dsesessesseanasconssaascsonetesstessesscesecsseassadedseass stasabeasesubosssasesanseseess 39 SAFETY A E TERE TATE A E dbsoaasssesbeoaadsanssbuosbeestessse 40 Wurst Haus German Deli amp Restaurant 1 5 01 2005 Server Training Manual CONCLUSION sssssocecs
38. sosesscassenssiessovssecsssencnesonsessersvasnessusockseussousossasusdeaesenssonsesoascoasensssasoenseusbens eessusacoessuaaseassesosea 49 Introduction Congratulations on being selected to perform one of the most important challenging and rewarding jobs at the Wurst Haus German Deli amp Restaurant As a Server you will set the stage and have a direct impact on each guest s experience You will determine whether each guest feels welcome appreciated and well cared for We will provide you with the training you need to be successful We take great pride in our quality food and friendly responsive service Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day As a server it is essential that you maintain an energetic friendly and caring attitude at all times It is your responsibility to see that each guest is made to feel special and enjoys our fun atmosphere and great food and beverages The guidelines listed on the following pages have been established to help you in your effort to provide these qualities to our guests Along with the hands on training you will receive this manual will provide answers to questions you may have regarding your tasks responsibilities and operating procedures for the Wurst Haus German Deli amp Restaurant The Wurst Haus German Deli amp Restaurant s mission is to enrich the lives of our gues
39. specials for three reasons 1 To add variety to our menu 2 To allow our customers the best of seasonal items 3 To allow us to test items for future menu development These specials may include a drink special an appetizer a salad an entree or a dessert item In addition to placing a special card on the table you as the server will present the specials verbally This enables you to describe them thoroughly and answer any questions the customer may have When presenting the specials you should start with drink specials then appetizers soups and entrees In describing the specials you must use adjectives which will entice the customers Bad Example Tonight we have New York strip with Vegetable Medley Good Example Featured this evening is the tender New York Strip wood fired and served with fresh saut ed vegetables The blend of hickory and oak add to the flavor of the juicy steak complimented by the crisp combination of broccoli cauliflower carrots and squash It is obvious which of these descriptions sounds more appetizing and reflects your confidence in the special If you are not sure which adjectives you should use ask your fellow sales staff or manager on duty how they would describe the special You may find that incorporating others verbiage helps your special descriptions sound appealing Wurst Haus German Deli amp Restaurant 28 5 01 2005 Server Training Manual Beer Coff
40. tchen preparation of that item begins It is imperative that appetizers are rung first Once an order has been placed you can expect to receive lunch items within six to twelve minutes and dinner items within eight to twelve minutes This time may lengthen during a busy rush Your tables experience is dependent upon your awareness and service to the customers from the time they are seated to the time they receive their order If by chance you have a long time ticket do not hide from your table Notify a manager immediately and we will expedite the situation When a table has to wait longer than they should for their food don t just apologize offer them something for the inconvenience It costs us hundreds of marketing dollars to attract new customers we can t afford to lose any A complimentary beverage or dessert is a small price to pay to let a guest know we care about their experience and we want them to come back and give us another chance to get it right In cases where the kitchen has been woefully out of sync a dessert or beverage may not be sufficient Tell the manager on duty about the situation They have the authority to do whatever is needed to try to make amends for a bad dining experience Wurst Haus German Deli amp Restaurant 23 5 01 2005 Server Training Manual Personal Appearance Your overall image is our image You make a distinct impression on each of our guests The image you create can enhance or de
41. the directions for proper storage handling and use for all chemicals you use Do ask your supervisor any questions or concerns you may have about using a certain products Do know how to call for medical help in case of an emergency Do not ever mix chemicals together Do not store chemicals in unmarked containers Do not store chemicals in or close to food storage preparation or serving areas Do not leave aerosol spray containers near heat or spray close to an open flame Wurst Haus German Deli amp Restaurant 47 5 01 2005 Server Training Manual gt Do not dispose of any empty chemical container until you have checked on the label for how to do so Reading the MSDS Material Safety Data Sheets Read product name Fire hazard explains if the product can catch fire or explode Health hazards explains effects of over exposure and first aid procedures Spill precautions explains steps to take in case of spills Special protection describes any special measures such as goggles and rubber gloves used to decrease exposure and risk Wurst Haus German Deli amp Restaurant 48 5 01 2005 Server Training Manual Conclusion There is a lot of information contained in this manual Believe it or not however there is even more information that is not We have given you the basics as we view them and how we would like them to be conducted There is no section in this man
42. the eating surface gt When handling plates or food never let your hand touch the eating surface or the food Help your guests as much as possible Be aware of the area s favored bars and dance places know what movies are showing nearby Know your schedule gt Know what time to be here for each shift gt Know what the daily specials are and what they cost gt Know the history of the restaurant Know the managers gt Avoid any long conversations at any particular table This will only upset your other customers Clear your mind of everything except work when you walk in the door When you re at the table make sure you re mind is at the table too Guests can tell when their server is not totally mentally present with them at the table and it has a negative impact on the guests experience and the server s tip Wurst Haus German Deli amp Restaurant 3 5 01 2005 Server Training Manual gt If you get behind ask for assistance You ll never get in trouble for asking Keep yourself geared up so that you are ready for any rush We get most of our complaints during the Restaurant s slow period Don t ever stand around or lean on anything You can always be cleaning Running clean up wiping shelves or the sales station taking bus tubs to the back etc A server never goes into or leaves the kitchen empty handed Full hands in full hands out gt Always be sure that all your food is sec
43. tract from our overall concept and the way our Restaurant is perceived in the minds of the guest You are entrusted with handling our guests needs and must therefore reflect cleanliness and wholesomeness at all times Always remember You are responsible for keeping your clothing neat and clean at all times There is no excuse for reporting to work out of dress code gt Do not wear scented lotion on your hands as it clings to glassware gt A smile is part of your dress attire gt Atno time will employees chew gum or eat while in the public areas of our store gt Do not report to work wearing un pressed or dirty clothing or un kept hair Dress Code When you walk through the door of the Restaurant YOU ARE ON You will be informed of the dress requirements when you start with us Your dress attire also includes a CONTAGIOUS ENTHUSIASTIC ATTITUDE You are required to enter the building for your shift in FULL DRESS ATTIRE You are also required when you leave the building to be in FULL DRESS ATTIRE Your dress attire also includes the following without exception At least two pens gt Bottle Wine Opener Bank Smile Wurst Haus German Deli amp Restaurant 24 5 01 2005 Server Training Manual Dining Room Dress Code Shoes Black shoes only with non slip soles that permit walking safely on wet or greasy floors Shoes must be clean Socks must be dark preferably black
44. ts our employees and owners We do this through superior quality food and beverages legendary customer service sales growth cost controls and treating our employees like family We believe that our employees are our most important resource and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer everytime Our Mission statement simply put C A R E S Customers are our focus Attitude affects everything Respect others have fun Earn profits for everyone Service is EVERYTHING Once again welcome to the Wurst Haus German Deli amp Restaurant Team Wurst Haus German Deli amp Restaurant 2 5 01 2005 Server Training Manual Server Functions amp Responsibilities Successful sales and service result from confidence which can only be developed through knowledge We will provide you with ample material to develop the necessary knowledge and confidence in relation to service techniques the menu and the beer list You as a server for the Wurst Haus German Deli amp Restaurant must learn it General Job Guidelines And Responsibilities gt When taking an order always look the customer directly in the eyes and stand erect Never lean or write on the table Never crouch A I down on your knees Never handle a glass by the rim with your hand over the drinking surface Never handle silverware with your hand over
45. ual concerning Teamwork The reason for this is that we feel this topic falls under the Common Sense category We expect our staff at the Wurst Haus German Deli amp Restaurant to possess this common sense from the word GO We want you to use the service tips in the manual along with your common sense and above all YOUR individuality to help create an atmosphere that will encourage good times for our guests and yourself When this happens you will be ensuring the success of not only the Wurst Haus German Deli amp Restaurant but also yourself GOOD LUCK Wurst Haus German Deli amp Restaurant 49 5 01 2005
46. ure when you leave the kitchen Never attempt to carry too much Two safe trips are better than one catastrophe gt Always ENTER the kitchen keeping to the right Always walk quickly but never run This will prevent serious accidents and extra work for everyone gt If an order is delayed in the kitchen first inform the manager and then tell your customers The manager will go to the table and explain the situation as well Get your stories straight Never hide from your customers Learn to use your time wisely When in your station check all the tables before going back to the kitchen Don t go to one table then go to the kitchen Consolidate your trips Fill up all glasses in your whole station clear all plates and then go on to something else This is the secret to running volume and making more money Always try to take out complete orders If the entire order is ready except for a side order like a vegetable take out the entrees and have someone follow you in a few seconds with the side order Don t let the entrees get cold because of a side order Everything goes out hot If your entire section clears at one time don t take orders from four or five new hits at once You ll end up running yourself to death for twenty minutes and then have nothing to do for ten Take one order then go to the next table and tell them you will be right back to take THEIR order Take drinks and appetizers out to the first W
47. urn the check and change on either a tip tray or a book along with the receipt If the customer is paying with a credit card follow the house procedure Once the guest has signed the voucher pick up both the check and voucher and again thank the customer DO NOT examine the tip as you leave the dining room REMEMBER the process of closing out the check is the time when the guest is deciding on the tip amount A bad impression here can undo all previous good impressions and have a direct effect on your gratuity Wurst Haus German Deli amp Restaurant 32 5 01 2005 Server Training Manual The Farewell When your guests are departing we have four distinct objectives 1 2 3 4 To make sure their experience in our restaurant was pleasurable Thank them by name for their patronage To invite them back for another visit soon To make sure their last impression is a positive one Methods of Payment Approved methods of payment are cash VISA Master Card and American Express and checks All other methods of payment i e Travelers Cheques require management approval When accepting personal checks you must get approval by management and include the following information Driver s license number Current address gt Phone number day and evening Wurst Haus German Deli amp Restaurant 33 5 01 2005 Server Training Manual Handling Cash Here are the procedures t
48. urst Haus German Deli amp Restaurant 4 5 01 2005 Server Training Manual table and then go to the others Never take three or four salads out at one time This only means that you will have three or four orders of hot food coming out at the same time which would be impossible to get out all at once Think ahead You won t believe how patient people will be if they just see you Don t hide from your customers If you use this method in taking orders you will find that your food will be out more consistently on time and you will give much better service over all You will have more time to converse with your customers People look for more than just good service and food when they go out today They want a total dining experience They look for that little extra personal touch which only you as their server can give them Never spend more than two minutes away form your station No server ever made any money in the kitchen gt Anytime you wait on a customer put yourself in their place and ask yourself if you would be happy with the job you did at that table If one person asks for something at a table make sure you ask everyone at the table if they too would like that item This will save you a lot of extra trips If one person requests more tea ask everyone at the table if they need more tea gt When serving coffee or hot tea always turn the coffee cup so the handle is facing the customer Place the cup on the right si
49. ving his arms or nodding chances are he needs something The more he must ask for service the less enjoyable his evening will be The tip he leaves you will reflect his feelings You will be trained by our most experienced qualified people The more attentive enthusiastic and patient you are the sooner you will develop the work habits which make you an excellent server capable of taking great care of our guests and be rewarded financially too Servicing the public in any business requires a vast amount of humility and patience Always maintain a friendly but professional attitude If you need help ASK FOR IT Even if you become an excellent server there will be times when you will get behind Have enough consideration for your customers and the house to get assistance WHEN NECESSARY Remember Teamwork no business can survive without it We have provided you with a service manual In it we have outlined some helpful suggestions to make your job here more profitable and enjoyable These are the tools of your trade Use them wisely and they will help you prosper Wurst Haus German Deli amp Restaurant 15 5 01 2005 Server Training Manual Arrive on time for your shift properly dressed with scrubbed hands and nails pressed shirt and clean shoes If your appearance is sloppy your performance will be sloppy Your appearance dress posture and expressions broadcast to everyone how you feel about YOU Take pride in yourse
50. y and fish on lowest racks gt Sanitize thermometers after each use gt When thawing raw foods in the refrigerator place them on the lowest shelf Store foods and equipment properly Cover label and date foods in storage Wurst Haus German Deli amp Restaurant 42 5 01 2005 Server Training Manual Do not store food in open cans Store new foods behind old ones Store food off the floor and away from the wall Check temperatures of refrigerators and freezers daily Defrost freezers as necessary Frost build up causes freezers to warm up Dry goods and storage areas should be cool and dry for good storage Do not store food or equipment under exposed server lines Keep storage areas clean Store all equipment so that dust cannot settle on it Store chemicals and pesticides separately from food When cleaning stationary equipment Unplug equipment and make sure hands are dry Disassemble Wash removable parts in dish machine or three compartment sink Wash and rinse stationary parts Sanitize food contact surfaces with sanitizer Air dry before reassembling without touching food contact surfaces Preventing falls Wipe up spills immediately Use wet floor signs Wear shoes with non skid soles and heels Wurst Haus German Deli amp Restaurant 43 5 01 2005 Server Training Manual gt Keep isles gt Walk and do not run Follow
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