We build a recipe for the front of the house, called a Service Sequence, detailing who does what, when, and how. We implement standards of service, such as an HACCP plan for service. Standards include:

• 1-Minute Response Time 
• 2 Bites Check-In 
• Pre-Serving Checks 
• Proper Change Handling 
• On-the-Spot Issue Resolution 
• Service vs. Hospitality

The course covers why service matters, behaviors that engage guests, listening skills, recognizing guest turnoffs, emerging trends, feedback, recovering lost customers, value expectations, and motivating employees to give great service. It also includes the text, How to Become the Restaurant of Choice, from the Restaurant Doctor Bill Marvin.