2. Orientation Training
Today, you will:
• Paperwork
• About Us
• Table 31 Handbook and Review
• Tour of Restaurant
• Exterior
• Entryway/Host Stand
• Dining Room
• Expo
• Kitchen
• Receive Training Manual, Apron and Spec Pens
• Review Training Manual Layout and Testing Schedule
• Server Job Description
• Attire 100% Y/N
• Team Serving
• Principal Server Responsibilities
• Three C’s
• Pivot Points
• Wrap Up
3. Essential Duties and Responsibilities
• Adhere to Table 31 Code of Conduct
• Provide Friendly efficient service to all guest as detailed in the Server Training Manual
• Contribute to LKN Restaurant Group teamwork system
• Utilizes proper table etiquette
• Accurately take guest's food order
• Able to offer beverage service to include serving, up selling, presentation, clearing,
special requests, proper glassware, garnish and proper verbiage
• Knowledgeable in call and well brand liquors and able to serve using proper
presentation
• Knowledgeable in our selection of wines and bottled beer and able to serve using
proper presentation
4. • Relays order to kitchen and serves courses from kitchen utilizing proper carrying/lifting
techniques
• Observes guests to respond to any additional requests and coordinating when the meal has
been completed with the tables needs
• Uses proper manicuring procedures throughout the meal, replacing utensils when necessary
• Properly manicures table at conclusion offering dessert, liquor and coffee service
• Able to operate POS computer system. Able to enter a food order correctly, change order,
prepare the check, make change, bill to credit card and reconciles charge sales and cash
receipts with total sales to verify accuracy of transactions
• Accurately strong cash handling skills
• Execute assigned daily/nightly opening and closing duties to establish standards
Essential Duties and
Responsibilities cont...
6. Attire Guidelines
Black Long sleeve pull over, mixed blend with a
modest V or crew neck.
NO EXCEPTIONS!
Black Dress Slacks
**Worn at the waist and fully fitted. No skinny legs or
decoration on the back pockets**
7. Attire Guidelines Cont...
Thin black belt with a silver or gold buckle. Belts should
be smooth black with no decoration.
Black, leather shoes that can be polished
with a slip-resistant sole.
**Black Socks**
Hair must have a professional and
conservative look.
It needs to be worn away from your face and
off the shoulders
MEN: Short to moderate length. The only acceptable
facial hair is a well-manicured mustache or goatee.
LADIES: If hair is around the face it must be tied back with
a BLACK hair tie.
8. We provide the first apron. Additional aprons are available for
purchase at our cost. Aprons should be worn waist high (above
the belt). A crease should be ironed down the center.
Table 31 Logo Pen. This is the only pen you are allowed to give
to a guest to sign a credit receipt.
SMILE...The most important part of your attire!
Attire Guidelines Cont...
9. Wear make-up that represents you in a professional
and conservative manner. Wedding bands and
earrings (no larger than a nickel, non-dangling) are
the only jewelry accepted. Earrings on men are not
allowed.
Attire Guidelines Cont...
Refrain from wearing any type of perfume or
cologne. We do not want to offend our guests
or take away from the natural aroma of the
restaurant. Maintaining proper hygiene is an
essential part of your professional appearance.
10. Attire Guidelines Cont...
$20 Bank
A folded black napkin
tucked in the apron for
crumbing purposes and
hot plate carries
Wine Tool Lighter - a lit candle on
every table at dinner
time and is part of
your table spec.
11. Server Job Description
Job Summary
Provide courteous, genuinely friendly, and
efficient service to guests. Assist guests with
food and beverage selection.
13. TOP PRIORITIES
There is a balance that must be maintained between caring for
your station and contributing to the teamwork system as a
whole. Floor awareness is imperative for maintaining
productivity throughout your shift. Here are a few things to
consider as you begin your server training:
1. Guest Requests
2. Greet (anyone's table)
3. First Round Drinks
4. Running Food
5. Manicuring
6. Bus Tables
14. Guest Requests:
A guest request is something a guest has asked for and
needs immediately to continue their dining experience.
Must be completed immediately!
15. Greet - (Anyone's Table)
Table 31 has established a greet time standard of 1
minute.
To Achieve this standard, servers are to greet guests after they
have been seated regardless if they are in your section or not.
16. Greet
• Welcome guests to our restaurant. Be friendly yet professional but not too
formal.
• Offer them drinks, take their drink order. Do not automatically offer them
something from the bar; we do not want to offend anyone. If they would like an
alcoholic drink, then guide them to the correct side of the menu.
• Prior to fulfilling their first round, briefly describe the daily features. Paint a
picture with your words to entice them.
• Once the drink orders have been placed, leave the guest check face up on the
table with a line through the drinks.
17. • Do NOT introduce yourself if it is not your table.
• DO let the guest know who their principle server will be (when
possible)
• If the party is not complete, DO NOT feature the table, but DO
offer drinks and an appetizer for the guests that are there.
Greet
NON NEGOTIABLE: If you are not on a first round or guest request,
you should never walk past a table that has not been greeted!
18. First Round
• Drinks should be promptly delivered to the table. Ask for
follow drink hands when needed!
• It is the greeter's responsibility to run that first round order to
ensure proper delivery.
• Once their first round has been delivered, offer and appetizer
for the guests that are there. Be specific! "Can I start you off
with our Prime Rib Stuffed Mushrooms or Tuna Poke this
evening?"
19. Running Food
One of the top priorities of team-serving is running food. We
want hot food to go out at its hottest temperature and cold
food to go out at its coldest temperature. Running food is an
ongoing duty of the staff.
Running food is a priority, running your own food is not!
"Full hands In, Full Hands Out"
20. Manicuring and Table Maintenance
The Principle Server is responsible for manicuring their tables.
However, you can provide support to your teammates by
using your floor awareness. Remove plates from a teammates
hands if you notice they need to continue removing items or
offer coffee and dessert. We can manicure someone else's tale
if we can clearly see it is appropriate at that time.
21. Manicuring should be done with very little, if any dialog. You
should be able to discern if a guest is finished with an item
and remove it without saying a word. When in doubt, use
nonverbal cues, such as making eye contact or by pausing
after you have reached for a plate to allow the guest the
opportunity to keep the item. At this time, we should also be
removing any items not being used, as well as any garbage
such as used lemon, sugar packets, etc.
Manicuring and Table Maintenance
Remember: Everything they need and nothing they don't"
22. Pre-Bussing and Bussing
We all must be aggressive when it comes to bussing tables. We want our
dining room and patio to look clean and inviting throughout the entire shift. It
is everyone's responsibility to ensure quick table turns in all sections.
By the time the check is dropped, your table should be clear of all plates,
utensils, and glass wear not in use. Team bussing is necessary at all times.
When a table needs to be bussed, we first move all the items on the table to
the front end, so that anyone passing by can quickly grab an item from the
table.
FULL HANDS IN, FULL HANDS OUT!!
23. PRINCIPAL SERVER RESPONSIBILITIES
(PSR's)
• Introduce yourself to your own tables with your first name. This gives
your guests someone to connect with. Make your impression!
• Take the guest's order, ladies first! While taking their order, you will be able to
establish the appropriate pace for their meal. Anticipate any needs the guest may have. Be Proactive!
• Perform all quality checks after each course. Only the principle server should
inquire how a guest's appetizer, salad, etc. tastes. Refrain from asking too many times if your guests
need anything else. Be confident in yourself and in your service!
• Manicure your tables throughout the meal. The principal server is responsible
for maintaining their tables. Anything that is not needed for their meal should be removed. Limit your
interruptions. It is not necessary to ask the guest if they are finished with an item before you remove
it. Make visual checks and use good judgement to determine when it is time to remove an item. Make
sure you are crumbing after removing plates from your table.
24. • Make drink refills. Only you know where your guest is during their dining experience. It is obtrusive to have
more than one server in quire if your guest wants a refill on their coffee or tea. Beverages with free reflls that fall below the
half way mark should be automatically refilled unless the guest looks like they are about to leave.
• Offer coffee and desserts.By now, you have built a relationship with your guests and know how to
properly offer dessert and coffee. Do not forget or assume your guests are too full for this final course. But always be ready to
drop the check if they decline.
• Drop your check with a sincere thank you. The Principle server should drop the guest's
check. This enables you to truly thank them. This is a part of building relationships and repeat customers. If you are unable to
deliver the check in a timely manner, utilize a team member to do so. The guest should never wait for their check and please
do not write any special notes on the check before delivery.
• Deliver change/credit card and thank the guest by name (if paying
with a credit card).This is your final opportunity to "WOW" the guests. Thank them by name if they pay with a
credit card and do not be afraid to "try" to pronounce their name! Do not ask if a guest needs change back if they pay in cash.
Bring their change automatically. Help your team out. If you notice a guest check with a credit card waiting to be run, pick it
up and run it. Then pass it back off to the principle server so they can drop it off and thank guests personally.
PRINCIPAL SERVER RESPONSIBILITIES
(PSR's)
25. The Three C's To Success
1. CIRCULATION: Circulate through the entire dining room, bar, patio
(when open) and kitchen and provide support to your teammates when they
need it. You should always have a presence in your station!
2. COMMUNICATION: Communicate with your neighbors. Let someone
know when you have a hand out to offer, or if you need follow hands, etc. It's OK
to ask for help. Use your teammates! Call Backs to your Expeditor are expected
also.
3. CONSOLIDATION: Consolidate your trips. Never take just on e thing
out to the dining room or into the kitchen. "Full hands in, Full hands out"
26. PIVOT POINTS
Pivot points are the positions of the guests at the table. They are
very important for taking orders, ringing in food and when
running food. It is imperative that the food is delivered to the
correct guest for every course.
We do not "auction" food off to our guests, EVER!
27. PIVOT POINTS
Position one is the first person to the left of the head, then work
clockwise around the table. Round tables and tables that seat large
parties may be a bit tricky as guests may shift their chairs (refer to
center candle placement). It may be necessary to let the expeditor
know who position one is if it may be questionable to a server
running the food.
REMEMBER: Take the ladies orders first! Be sure to record
their order in the proper position on the check. If there is
no one sitting in the "Seat 1" position, the next person
closest clockwise then becomes seat one and move on
from there.
