Serving

All the cook’s attention to measurement and portion control goes for nothing if a server drops the plate on the way to the dining room. A well-trained serving staff is an important part of controlling food costs. Serving staff must be trained in serving techniques and in portion control for those items, such as desserts or salads, they are responsible for plating. Servers must understand the menu well so they can explain each item to customers and avoid returned dishes. The chef often may wish to sell more of some items than others as part of inventory and cost control, so serving staff must also be trained to be effective but pleasant salespeople. The demands made on the service personnel can best be met when the chef and the service manager cooperate in their training.