A checklist of best practices for wait staffs
Bruce Buschel's new seafood restaurant in Bridgehampton, N.Y., means new rules for his wait staff. In the second half of the list of 100 do's and don'ts for his staff, Buschel highlights the importance of no surprises, such as alerting guests when there's a service charge or prix fixe menu, and tackles the difference between hovering and being attentive.
New York Times, The | 11/05
This story published in National Restaurant Association SmartBrief on 11/06/2009
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