What are the rules, etiquette, and procedures to fine dining service?
I work at an upscale Japanese Fusion restaurant in L.A. as a waitress and I was wondering if I could get some information on service and etiquette. I have been getting corrected so often that I feel I’m in way over my head.
Here are the things I have done wrong so far:
-Pouring beer holding the glass upright instead of tilted
-Setting the tray on the table because there were tons of drinks
-Setting dessert spoons directly onto the table
-Boxing to-go food at the table instead of bringing it to the back
-Holding the martini glass wrong when serving it
-Serving drinks in the wrong direction, not clockwise after women
-Holding the plates too high instead of waist level when delivering food
-Standing the bill book upwards instead of lying it flat
It seems to be a whole other realm of serving and I would love more insight, general tips & rules when it comes to an upscale restaurant. I know certain things will vary, but there seems to be an etiquette standard. Thank you!
Hotel en Résidence De Draak Hampshire Classic