Dining Team Roles and Responsibilities

High-Level Integration of Roles & Responsibilities

• Each partner of the dining team plays a vital role in delivering exceptional service to guests.
• Collaboration and support among the team ensure seamless service delivery.

Roles and Responsibilities

• Dining Manager/Supervisor:
  • Assures exceptional experience for guests
  • Handles resident conflicts
  • Provides feedback to partners
• Host:
  • Welcomes guests to the restaurant
  • Creates floor plans for servers
  • Communicates visit notes
  • Assists as needed
• Bartender:
  • Makes accurate drink orders
  • Stocks bus bins neatly
  • Enters accurate orders
  • Keeps the restaurant stocked
• Lead Server/Captain:
  • Acts as guest liaison
  • Role-models elevated service
  • Communicates specialty items to the chef
  • Enters accurate orders
• Server:
  • Enters accurate orders
  • Communicates specialty items to the chef
  • Assists with seating tables
  • Keeps the restaurant stocked
• Food Runner/Expo:
  • Assembles and bags to-go orders
  • Accurately delivers food to tables
  • Keeps the restaurant stocked
  • Liaisons between the chef and FOH team
• Busser:
  • Greets and waters tables
  • Provides bread for tables
  • Pre-busses tables
  • Resets tables

Advanced Dining Room Etiquette

• Great service hinges on the perception of being well-treated.
• Fine dining service focuses on creating moments that elevate guests to a state of culinary bliss and unmatched hospitality.
• Key principles:
  • The guest is always right.
  • Embrace positivity and personability.
  • Treat guests as you would in your own home.
  • Maintain eye contact and smile.
  • Aim beyond mere satisfaction.
  • Value all feedback.
  • Prioritize accommodation.
  • Keep personal issues away from guests.

Sequence of Service: Detailed & Explained

• Preparation:
  • Confirm with the host: party's name, size, and special considerations.
  • Gather details if guests are away from the podium.
• Approach:
  • Greet the party with a pleasant greeting.
  • Convey readiness to guide them to their table.
• Bar Coordination:
  • Offer to carry drinks or follow up with guests.
  • Confirm if they wish to transfer the bar tab.
• Journey to the Table:
  • Lead the party to their table at a considerate pace.
  • Assist with seating by managing booth tables and chairs.
• Greeting the Table:
  • Promptly acknowledge new guests within two minutes of seating.
  • Engage with a warm greeting, maintaining eye contact.

Fine Tuning the Details

• Pre-setting Glassware:
  • Ensure correct glassware and wine coasters are pre-set at the table.
• Marking Silverware:
  • Use the correct silverware for each course.
  • Never compromise the integrity of a set table by borrowing silverware.
• Checking Back with the Table:
  • Within 2-minutes or two bites from serving any course, discreetly return to the table.
  • Frame your inquiry to prompt specific requests.

Maintaining Table Elegance

• Clearing the Table:
  • Wait until all guests have finished before beginning to clear.
  • Clear from the guest's right side, using your right hand when feasible.
• Clearing the Entrée:
  • Remove all dinnerware, including side plates and placemats (if applicable).
  • Collect all silverware and any empty glassware to de-clutter the table.
• Wiping the Table:
  • Once the table is cleared, wipe from the right side with the crumber.
  • Collect crumbs efficiently by sweeping them outward, depositing them into a clean plate.

Finishing Touches

• Presenting the Dessert and Dessert Wine Menus:
  • After the main course has been cleared and the table refreshed, present the dessert and spirits menus.
  • Place the dessert menu at the center of each setting.
• Clearing Dessert:
  • Follow the established clearing procedures, removing dessert plates only after all guests have concluded their dessert course.
• Presenting the Check:
  • At dinner, the check presentation is prompted solely by the guest's request, barring specific direction from management.
  • Ensure accuracy in all charges, including bar transfers, promotional deletions, and corkage as per management's directives.

Personalized Experiences

• Hospitality:
  • Aim to make guests feel at home with every interaction.
• Personalization:
  • Customize experiences to individual guest preferences for memorable moments.
• Communication:
  • Employ effective, empathetic communication to build trust.
• Staff Development:
  • Focus on training and motivating staff in hospitality and personalization.
• Technology:
  • Use technology to anticipate and meet guest needs.
• Feedback:
  • Continuously improve through feedback, enhancing service and satisfaction.### Personalized Experiences
• Giving feedback should never involve insulting or belittling the recipient, and a positive approach should be adopted to ensure the recipient remains receptive.

Manager/Supervisor

• The person giving feedback should remain calm and composed to avoid the recipient becoming defensive.
• Adopting a positive approach and being open-minded is crucial for effective feedback.

Receiving Feedback

• The recipient of feedback should demonstrate openness through active listening, eye contact, and collaborative idea generation.
• Shared responsibility is essential, as everyone contributes to the guest experience, regardless of their role in the team.

Going Above and Beyond

• Creating alternatives or offering suggestions can help effectively say "no" without explicitly doing so.
• Strive to offer alternative ideas that might please the guest when their exact request cannot be fulfilled.
• Empathize and show a willingness to provide a satisfactory alternative.

Essence of Exceptional Experience

• Delivering an exceptional experience requires identifying and authentically responding to individual needs.
• This principle applies universally across all organizational levels, from customers to employees, and from managers to executives.

Team Ethos

• Nurture a team ethos dedicated to creating exceptional experiences, driven by a commitment to make positive impacts.
• Encourage interactions that create bespoke and meaningful moments for each diner's enjoyment and satisfaction.

Appreciation Gestures

• Consider sending personalized thank you notes after a visit, including information about upcoming special events or responses to guest queries.
• This gesture can further personalize the experience and leave a lasting positive impression.

Host

• The host plays a crucial role in the restaurant, interacting with every guest and leaving both the first and last impressions.
• The host's responsibility is to put guests at ease, establishing a warm, friendly, engaged, and professional tone.
• The host acts as the command center for service, determining the pace of the evening and how and when to seat the dining room.

Host Responsibilities

• Greet guests with a genuine smile and warm welcome, addressing them by name if possible.
• Take note of guests' seating preferences and accommodate their requests whenever possible.
• Remember special occasions and acknowledge them with personalized greetings or small gestures.
• Provide personalized menu recommendations based on guests' preferences and dietary restrictions.
• Engage in friendly conversation with guests, showing genuine interest in their dining preferences and experiences.
• Be aware of guests' needs in the dining room, noticing when they may need something.

Host, Continued

• Be proactive in accommodating special requests from guests, whether it's adjusting the seasoning of a dish or preparing a custom cocktail.
• Follow up with guests after the meal to ensure they had a satisfactory experience.
• Bid farewell to guests with a personal touch, expressing gratitude for their visit and inviting them to return.

Captain/Lead Server

• As a captain, you act as the guest liaison, making a memorable impact on the guest experience.
• Your timing needs to be impeccable, your food and beverage knowledge second to none, and your hospitality constantly on display.
• Know regular guests by name, as well as their preferences, dietary restrictions, and any special occasions they may be celebrating.

Captain/Lead Server Responsibilities

• Offer personalized recommendations from the menu, based on guests' preferences and dietary restrictions.
• Observe the pace at which guests are enjoying their meal and adjust the timing of subsequent courses accordingly.
• Provide personalized touches to the table setting or presentation of dishes.
• Engage in genuine conversation with guests, taking the time to learn about their interests and preferences.
• Follow up with guests after the meal to ensure they had a satisfactory experience.

Captain/Lead Server, Continued

• Anticipate guests' needs before they arise, whether it's refilling drinks, providing additional utensils, or offering assistance with menu choices.
• Remember frequent visitors' preferences in the restaurant's database for future visits.
• Offer insights into the menu, such as the chef's specialties or the origins of certain ingredients.
• Send personalized thank you notes after their visit to leave a lasting impression.

Server

• This role and guest contact are similar to the captain role.
• Build rapport by greeting guests warmly and engaging in friendly conversation to establish a connection.
• Pay attention to cues about guests' preferences, interests, and dining habits.
• Learn guest preferences, taking note of dietary restrictions, favorite dishes, preferred drinks, and any special requests.
• Offer personalized recommendations based on guests' preferences and dietary restrictions.
• Provide insights into the menu, including chef's specialties, seasonal offerings, and wine pairings.
• Customize orders by accommodating special requests or modifications to dishes.
• Ensure attention to detail in every aspect of the dining experience, from table setting to presentation of dishes.
• Gauge the pace at which guests are dining and adjust the timing of courses accordingly.
• Personalized service can elevate the dining experience and leave a lasting impression.

High-Level Integration of Roles & Responsibilities

• Each partner of the dining team plays a vital role in delivering exceptional service to guests.
• Collaboration and support among the team ensure seamless service delivery.

Roles and Responsibilities

• Dining Manager/Supervisor:
  • Assures exceptional experience for guests
  • Handles resident conflicts
  • Provides feedback to partners
• Host:
  • Welcomes guests to the restaurant
  • Creates floor plans for servers
  • Communicates visit notes
  • Assists as needed
• Bartender:
  • Makes accurate drink orders
  • Stocks bus bins neatly
  • Enters accurate orders
  • Keeps the restaurant stocked
• Lead Server/Captain:
  • Acts as guest liaison
  • Role-models elevated service
  • Communicates specialty items to the chef
  • Enters accurate orders
• Server:
  • Enters accurate orders
  • Communicates specialty items to the chef
  • Assists with seating tables
  • Keeps the restaurant stocked
• Food Runner/Expo:
  • Assembles and bags to-go orders
  • Accurately delivers food to tables
  • Keeps the restaurant stocked
  • Liaisons between the chef and FOH team
• Busser:
  • Greets and waters tables
  • Provides bread for tables
  • Pre-busses tables
  • Resets tables

Advanced Dining Room Etiquette

• Great service hinges on the perception of being well-treated.
• Fine dining service focuses on creating moments that elevate guests to a state of culinary bliss and unmatched hospitality.
• Key principles:
  • The guest is always right.
  • Embrace positivity and personability.
  • Treat guests as you would in your own home.
  • Maintain eye contact and smile.
  • Aim beyond mere satisfaction.
  • Value all feedback.
  • Prioritize accommodation.
  • Keep personal issues away from guests.

Sequence of Service: Detailed & Explained

• Preparation:
  • Confirm with the host: party's name, size, and special considerations.
  • Gather details if guests are away from the podium.
• Approach:
  • Greet the party with a pleasant greeting.
  • Convey readiness to guide them to their table.
• Bar Coordination:
  • Offer to carry drinks or follow up with guests.
  • Confirm if they wish to transfer the bar tab.
• Journey to the Table:
  • Lead the party to their table at a considerate pace.
  • Assist with seating by managing booth tables and chairs.
• Greeting the Table:
  • Promptly acknowledge new guests within two minutes of seating.
  • Engage with a warm greeting, maintaining eye contact.

Fine Tuning the Details

• Pre-setting Glassware:
  • Ensure correct glassware and wine coasters are pre-set at the table.
• Marking Silverware:
  • Use the correct silverware for each course.
  • Never compromise the integrity of a set table by borrowing silverware.
• Checking Back with the Table:
  • Within 2-minutes or two bites from serving any course, discreetly return to the table.
  • Frame your inquiry to prompt specific requests.

Maintaining Table Elegance

• Clearing the Table:
  • Wait until all guests have finished before beginning to clear.
  • Clear from the guest's right side, using your right hand when feasible.
• Clearing the Entrée:
  • Remove all dinnerware, including side plates and placemats (if applicable).
  • Collect all silverware and any empty glassware to de-clutter the table.
• Wiping the Table:
  • Once the table is cleared, wipe from the right side with the crumber.
  • Collect crumbs efficiently by sweeping them outward, depositing them into a clean plate.

Finishing Touches

• Presenting the Dessert and Dessert Wine Menus:
  • After the main course has been cleared and the table refreshed, present the dessert and spirits menus.
  • Place the dessert menu at the center of each setting.
• Clearing Dessert:
  • Follow the established clearing procedures, removing dessert plates only after all guests have concluded their dessert course.
• Presenting the Check:
  • At dinner, the check presentation is prompted solely by the guest's request, barring specific direction from management.
  • Ensure accuracy in all charges, including bar transfers, promotional deletions, and corkage as per management's directives.

Personalized Experiences

• Hospitality:
  • Aim to make guests feel at home with every interaction.
• Personalization:
  • Customize experiences to individual guest preferences for memorable moments.
• Communication:
  • Employ effective, empathetic communication to build trust.
• Staff Development:
  • Focus on training and motivating staff in hospitality and personalization.
• Technology:
  • Use technology to anticipate and meet guest needs.
• Feedback:
  • Continuously improve through feedback, enhancing service and satisfaction.### Personalized Experiences
• Giving feedback should never involve insulting or belittling the recipient, and a positive approach should be adopted to ensure the recipient remains receptive.

Manager/Supervisor

• The person giving feedback should remain calm and composed to avoid the recipient becoming defensive.
• Adopting a positive approach and being open-minded is crucial for effective feedback.

Receiving Feedback

• The recipient of feedback should demonstrate openness through active listening, eye contact, and collaborative idea generation.
• Shared responsibility is essential, as everyone contributes to the guest experience, regardless of their role in the team.

Going Above and Beyond

• Creating alternatives or offering suggestions can help effectively say "no" without explicitly doing so.
• Strive to offer alternative ideas that might please the guest when their exact request cannot be fulfilled.
• Empathize and show a willingness to provide a satisfactory alternative.

Essence of Exceptional Experience

• Delivering an exceptional experience requires identifying and authentically responding to individual needs.
• This principle applies universally across all organizational levels, from customers to employees, and from managers to executives.

Team Ethos

• Nurture a team ethos dedicated to creating exceptional experiences, driven by a commitment to make positive impacts.
• Encourage interactions that create bespoke and meaningful moments for each diner's enjoyment and satisfaction.

Appreciation Gestures

• Consider sending personalized thank you notes after a visit, including information about upcoming special events or responses to guest queries.
• This gesture can further personalize the experience and leave a lasting positive impression.

Host

• The host plays a crucial role in the restaurant, interacting with every guest and leaving both the first and last impressions.
• The host's responsibility is to put guests at ease, establishing a warm, friendly, engaged, and professional tone.
• The host acts as the command center for service, determining the pace of the evening and how and when to seat the dining room.

Host Responsibilities

• Greet guests with a genuine smile and warm welcome, addressing them by name if possible.
• Take note of guests' seating preferences and accommodate their requests whenever possible.
• Remember special occasions and acknowledge them with personalized greetings or small gestures.
• Provide personalized menu recommendations based on guests' preferences and dietary restrictions.
• Engage in friendly conversation with guests, showing genuine interest in their dining preferences and experiences.
• Be aware of guests' needs in the dining room, noticing when they may need something.

Host, Continued

• Be proactive in accommodating special requests from guests, whether it's adjusting the seasoning of a dish or preparing a custom cocktail.
• Follow up with guests after the meal to ensure they had a satisfactory experience.
• Bid farewell to guests with a personal touch, expressing gratitude for their visit and inviting them to return.

Captain/Lead Server

• As a captain, you act as the guest liaison, making a memorable impact on the guest experience.
• Your timing needs to be impeccable, your food and beverage knowledge second to none, and your hospitality constantly on display.
• Know regular guests by name, as well as their preferences, dietary restrictions, and any special occasions they may be celebrating.

Captain/Lead Server Responsibilities

• Offer personalized recommendations from the menu, based on guests' preferences and dietary restrictions.
• Observe the pace at which guests are enjoying their meal and adjust the timing of subsequent courses accordingly.
• Provide personalized touches to the table setting or presentation of dishes.
• Engage in genuine conversation with guests, taking the time to learn about their interests and preferences.
• Follow up with guests after the meal to ensure they had a satisfactory experience.

Captain/Lead Server, Continued

• Anticipate guests' needs before they arise, whether it's refilling drinks, providing additional utensils, or offering assistance with menu choices.
• Remember frequent visitors' preferences in the restaurant's database for future visits.
• Offer insights into the menu, such as the chef's specialties or the origins of certain ingredients.
• Send personalized thank you notes after their visit to leave a lasting impression.

Server

• This role and guest contact are similar to the captain role.
• Build rapport by greeting guests warmly and engaging in friendly conversation to establish a connection.
• Pay attention to cues about guests' preferences, interests, and dining habits.
• Learn guest preferences, taking note of dietary restrictions, favorite dishes, preferred drinks, and any special requests.
• Offer personalized recommendations based on guests' preferences and dietary restrictions.
• Provide insights into the menu, including chef's specialties, seasonal offerings, and wine pairings.
• Customize orders by accommodating special requests or modifications to dishes.
• Ensure attention to detail in every aspect of the dining experience, from table setting to presentation of dishes.
• Gauge the pace at which guests are dining and adjust the timing of courses accordingly.
• Personalized service can elevate the dining experience and leave a lasting impression.

High-Level Integration of Roles & Responsibilities

• Each partner of the dining team plays a vital role in delivering exceptional service to guests.
• Collaboration and support among the team ensure seamless service delivery.

Roles and Responsibilities

• Dining Manager/Supervisor:
  • Assures exceptional experience for guests
  • Handles resident conflicts
  • Provides feedback to partners
• Host:
  • Welcomes guests to the restaurant
  • Creates floor plans for servers
  • Communicates visit notes
  • Assists as needed
• Bartender:
  • Makes accurate drink orders
  • Stocks bus bins neatly
  • Enters accurate orders
  • Keeps the restaurant stocked
• Lead Server/Captain:
  • Acts as guest liaison
  • Role-models elevated service
  • Communicates specialty items to the chef
  • Enters accurate orders
• Server:
  • Enters accurate orders
  • Communicates specialty items to the chef
  • Assists with seating tables
  • Keeps the restaurant stocked
• Food Runner/Expo:
  • Assembles and bags to-go orders
  • Accurately delivers food to tables
  • Keeps the restaurant stocked
  • Liaisons between the chef and FOH team
• Busser:
  • Greets and waters tables
  • Provides bread for tables
  • Pre-busses tables
  • Resets tables

Advanced Dining Room Etiquette

• Great service hinges on the perception of being well-treated.
• Fine dining service focuses on creating moments that elevate guests to a state of culinary bliss and unmatched hospitality.
• Key principles:
  • The guest is always right.
  • Embrace positivity and personability.
  • Treat guests as you would in your own home.
  • Maintain eye contact and smile.
  • Aim beyond mere satisfaction.
  • Value all feedback.
  • Prioritize accommodation.
  • Keep personal issues away from guests.

Sequence of Service: Detailed & Explained

• Preparation:
  • Confirm with the host: party's name, size, and special considerations.
  • Gather details if guests are away from the podium.
• Approach:
  • Greet the party with a pleasant greeting.
  • Convey readiness to guide them to their table.
• Bar Coordination:
  • Offer to carry drinks or follow up with guests.
  • Confirm if they wish to transfer the bar tab.
• Journey to the Table:
  • Lead the party to their table at a considerate pace.
  • Assist with seating by managing booth tables and chairs.
• Greeting the Table:
  • Promptly acknowledge new guests within two minutes of seating.
  • Engage with a warm greeting, maintaining eye contact.

Fine Tuning the Details

• Pre-setting Glassware:
  • Ensure correct glassware and wine coasters are pre-set at the table.
• Marking Silverware:
  • Use the correct silverware for each course.
  • Never compromise the integrity of a set table by borrowing silverware.
• Checking Back with the Table:
  • Within 2-minutes or two bites from serving any course, discreetly return to the table.
  • Frame your inquiry to prompt specific requests.

Maintaining Table Elegance

• Clearing the Table:
  • Wait until all guests have finished before beginning to clear.
  • Clear from the guest's right side, using your right hand when feasible.
• Clearing the Entrée:
  • Remove all dinnerware, including side plates and placemats (if applicable).
  • Collect all silverware and any empty glassware to de-clutter the table.
• Wiping the Table:
  • Once the table is cleared, wipe from the right side with the crumber.
  • Collect crumbs efficiently by sweeping them outward, depositing them into a clean plate.

Finishing Touches

• Presenting the Dessert and Dessert Wine Menus:
  • After the main course has been cleared and the table refreshed, present the dessert and spirits menus.
  • Place the dessert menu at the center of each setting.
• Clearing Dessert:
  • Follow the established clearing procedures, removing dessert plates only after all guests have concluded their dessert course.
• Presenting the Check:
  • At dinner, the check presentation is prompted solely by the guest's request, barring specific direction from management.
  • Ensure accuracy in all charges, including bar transfers, promotional deletions, and corkage as per management's directives.

Personalized Experiences

• Hospitality:
  • Aim to make guests feel at home with every interaction.
• Personalization:
  • Customize experiences to individual guest preferences for memorable moments.
• Communication:
  • Employ effective, empathetic communication to build trust.
• Staff Development:
  • Focus on training and motivating staff in hospitality and personalization.
• Technology:
  • Use technology to anticipate and meet guest needs.
• Feedback:
  • Continuously improve through feedback, enhancing service and satisfaction.### Personalized Experiences
• Giving feedback should never involve insulting or belittling the recipient, and a positive approach should be adopted to ensure the recipient remains receptive.

Manager/Supervisor

• The person giving feedback should remain calm and composed to avoid the recipient becoming defensive.
• Adopting a positive approach and being open-minded is crucial for effective feedback.

Receiving Feedback

• The recipient of feedback should demonstrate openness through active listening, eye contact, and collaborative idea generation.
• Shared responsibility is essential, as everyone contributes to the guest experience, regardless of their role in the team.

Going Above and Beyond

• Creating alternatives or offering suggestions can help effectively say "no" without explicitly doing so.
• Strive to offer alternative ideas that might please the guest when their exact request cannot be fulfilled.
• Empathize and show a willingness to provide a satisfactory alternative.

Essence of Exceptional Experience

• Delivering an exceptional experience requires identifying and authentically responding to individual needs.
• This principle applies universally across all organizational levels, from customers to employees, and from managers to executives.

Team Ethos

• Nurture a team ethos dedicated to creating exceptional experiences, driven by a commitment to make positive impacts.
• Encourage interactions that create bespoke and meaningful moments for each diner's enjoyment and satisfaction.

Appreciation Gestures

• Consider sending personalized thank you notes after a visit, including information about upcoming special events or responses to guest queries.
• This gesture can further personalize the experience and leave a lasting positive impression.

Host

• The host plays a crucial role in the restaurant, interacting with every guest and leaving both the first and last impressions.
• The host's responsibility is to put guests at ease, establishing a warm, friendly, engaged, and professional tone.
• The host acts as the command center for service, determining the pace of the evening and how and when to seat the dining room.

Host Responsibilities

• Greet guests with a genuine smile and warm welcome, addressing them by name if possible.
• Take note of guests' seating preferences and accommodate their requests whenever possible.
• Remember special occasions and acknowledge them with personalized greetings or small gestures.
• Provide personalized menu recommendations based on guests' preferences and dietary restrictions.
• Engage in friendly conversation with guests, showing genuine interest in their dining preferences and experiences.
• Be aware of guests' needs in the dining room, noticing when they may need something.

Host, Continued

• Be proactive in accommodating special requests from guests, whether it's adjusting the seasoning of a dish or preparing a custom cocktail.
• Follow up with guests after the meal to ensure they had a satisfactory experience.
• Bid farewell to guests with a personal touch, expressing gratitude for their visit and inviting them to return.

Captain/Lead Server

• As a captain, you act as the guest liaison, making a memorable impact on the guest experience.
• Your timing needs to be impeccable, your food and beverage knowledge second to none, and your hospitality constantly on display.
• Know regular guests by name, as well as their preferences, dietary restrictions, and any special occasions they may be celebrating.

Captain/Lead Server Responsibilities

• Offer personalized recommendations from the menu, based on guests' preferences and dietary restrictions.
• Observe the pace at which guests are enjoying their meal and adjust the timing of subsequent courses accordingly.
• Provide personalized touches to the table setting or presentation of dishes.
• Engage in genuine conversation with guests, taking the time to learn about their interests and preferences.
• Follow up with guests after the meal to ensure they had a satisfactory experience.

Captain/Lead Server, Continued

• Anticipate guests' needs before they arise, whether it's refilling drinks, providing additional utensils, or offering assistance with menu choices.
• Remember frequent visitors' preferences in the restaurant's database for future visits.
• Offer insights into the menu, such as the chef's specialties or the origins of certain ingredients.
• Send personalized thank you notes after their visit to leave a lasting impression.

Server

• This role and guest contact are similar to the captain role.
• Build rapport by greeting guests warmly and engaging in friendly conversation to establish a connection.
• Pay attention to cues about guests' preferences, interests, and dining habits.
• Learn guest preferences, taking note of dietary restrictions, favorite dishes, preferred drinks, and any special requests.
• Offer personalized recommendations based on guests' preferences and dietary restrictions.
• Provide insights into the menu, including chef's specialties, seasonal offerings, and wine pairings.
• Customize orders by accommodating special requests or modifications to dishes.
• Ensure attention to detail in every aspect of the dining experience, from table setting to presentation of dishes.
• Gauge the pace at which guests are dining and adjust the timing of courses accordingly.
• Personalized service can elevate the dining experience and leave a lasting impression.