Server

Guide
FOH Training Server Guide

Server Job Description

Your job is to create an Excellent Guest Experience for our Guests. Everything you do in the restaurant is
built upon one of the Core Values below. By performing each of these elements, you will guarantee
Excellence for every one of your Guests.
Your Trainer will share his/her personal job description on your first day of training. We call this the “Cover
Values Speech”. We look forward to hearing your Core Values Speech every day during training!
Here are the basics of your job. You will personalize this description as you learn more about your Server
duties.

What to Expect:
Prepare for Shift 1
Your Training Shifts will look like this:
• Study for FOH Basics Test
• Pre-Shift Work
• Review Job Description
• General Discussion
• Study for Restaurant Layout/Table
• Tests Numbers Test
• Touch Points Discussion
• Rock the Guest Element/Culture Focus
• Shift Work
• Post Shift Work
• Review (Trainer and Manager)
• Prepare for Next Shift

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FOH Training Server Guide

GM Init. Task GM Init. Task

OPENING DUTIES (Transparent) Clean Each Table And Surrounding Area:
On time, in uniform, ready to work a) Windex table tops
Station assignment b) Wipe down chair seats and legs; dust backs
Tables/chairs/ surrounding area are clean,
sanitized, and “Guest ready”
c) Sweep floor and surrounding area
Put the patio chairs down. d) Set table to standard:
e) Place mat, forks on the left (far left lower), B&B plate on
the left, folded napkin in the middle, and knife on the
Set the soda machine, arm the spreaders put right with the cutting side facing inside
it back in to the soda machine
If soda syrup box is less than ½ full, (coke,
ice tea or pink lemonade) stock back-up
before the shift. f) Chairs aligned to the table
Marking plate is stocked and Guest ready g) Tables balanced (not wobbly)
h) Silverware spotless/salt/pepper shakers

Fill the soup warmer with hot water and plug

it in with the correct lids. Sequence of Service (SUPERLATIVE)
Greet Guests at the Table
Restock soup wares Suggestively “Sell” Menu Items
Check and restock sugar caddies; make sure Take the order
they’re properly placed
Deliver the order
Check and restock salt and pepper Present Guest check on request
Check all sauces – make sure lids are clean Warmly thank the Guest for dining with us
and all bottles are free of residue
Reset the table
Stock Service Stations: Team Work
• Lemons (cut enough for the entire day) Bartender
• 2 bottles each olive oil, balsamic vinegar Dessert Person
• 2 pepper mills; red crusted pepper Food Runners
• 1 pitcher water; 1 pitcher tea Expo
• Paper napkins Host/Hostess
• Straws Special Occasions
• Printer paper Catering events
• Staples Large groups
• Stock all glass/cutlery from previous shift Guest celebrations
Wipe down wood dividers
Restock Coffee and To Go area
Fold Napkins
Advise Managers of anything out of place
Attend Pre-Shift Meeting (Line Up)

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FOH Training Server Guide

RUNNING DUTIES (MEANINGFUL)

SPLIT/DOUBLES
Restock ice, water pitchers Repeat opening duties as needed
Restock glasses
Help keep all workstations clean
Change tea/water pitchers as needed
CLOSING DUTIES
Expo and run food Tables/chairs/ surrounding area are clean, sanitized, and
“Guest ready”
Pay attention to dining room atmosphere
(lighting, temperature, etc.) Clean all table tops with Windex
Check and replace soup as needed Go through Closing Duties Checklist
Get signatures from checkers (FOH/BOH)
Change garbage as needed
Cut lemons as needed Check schedule for next shift to work
Keep service stations stocked and clean Cash out with Closing MOD
Keep To Go station organized (take out Clock out
containers, pizza boxes, to-go bags, etc.)
Keep Service Bar clean and organized (return
glassware, re-stock napkins, straws espresso
saucers, cups and demitasse spoons)
Keep fridge neat and clean; stock to par
Take pasta spoons and steak knives to expo
Take dessert spoons to dessert station
Return menus to host stand
Return cocktail trays to each station
Follow Server Running Duties Checklist

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FOH Training Server Guide

Shift 1
Shift Goals During the Shift
After today, you should be able to: 3-Table Station: You shadow Trainer
⎯ Write a ticket OBSERVE and PRACTICE:
⎯ Take orders using Pivot Point Seating
⎯ Ring, Add-on, Split, and Close a check ⎯ Writing tickets using Pivot Point Seating
⎯ Use Dish Decoy System ⎯ Ringing Checks
⎯ Setup and restock tables ⎯ Checking orders for accuracy
⎯ Carry a tray ⎯ Delivering orders to Guests
⎯ “Sell” menu items ⎯ Completing shift duties
⎯ Process payments (technology and etiquette) ⎯ Completing Side duties
⎯ Discuss Server Financial and checkout procedures ⎯ Completing Checkout

Pre-Shift Post Shift

⎯ Uniform inspection Role Plays
⎯ Q&A time ⎯ Beverage “Sell” – Drinks 1–3 of Top 15
⎯ Job Description ⎯ Food “Sell” (see Food Training Checklist)
⎯ Training process
⎯ Validation
Review Shift with Trainer
⎯ MICROS drills ⎯ Complete Gut Check
⎯ Carrying a tray ⎯ Discuss both perspectives
⎯ Service Areas tour ⎯ Review to make sure you met shift goals
⎯ Bar tour ⎯ Q&A
⎯ Liquor, Beer, Wine (LBW) Job Aid Review Shift With Manager
General Discussion – FOH Basics ⎯ Trainer reviews shift with MOD
⎯ FOH Basics ⎯ You review shift with MOD
⎯ Taking the Guest Experience Order First ⎯ Clock Out
⎯ Who’s Who
⎯ What’s What
⎯ Answering the telephone
⎯ Emergency procedures
⎯ Spills that can’t be cleaned immediately
⎯ Sense of Urgency
⎯ Teamwork – Building Relationships
⎯ Full Hands in Full Hands Out
⎯ Guest Loyalty Program
⎯ Pivot Point Seating
Complete Tests
⎯ FOH Basics Test (open book)
⎯ Restaurant Layout/Table Numbers Test
Prepare for Shift 2
⎯ Practice Core Values Speech
Touch Points ⎯ Recite Dressings, Side Items, Refillable Beverages
⎯ Always practice Guest right-of-way ⎯ Alcohol Awareness Test
⎯ Escort Guests to restrooms and phone ⎯ “Sell” Beverage– Drinks 4–6 of Top 15
⎯ Never interrupt a Guest’s conversation ⎯ “Sell” Food (see Food Training Checklist)
⎯ Take women and children’s orders first
⎯ Offer to serve children’s meals first

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FOH Training Server Guide

“Sell” This!

• Taste the menu item(s) you have been given.

• Write your answers to the four questions.
• Be honest –it’s important for you to TRY our menu items; you don’t have to LIKE them.
• Our goal is for you to be the menu expert, so when a Guest asks about a menu item, you can say,
“You really should try this!” or, “A lot of people like this item, it’s just not MY favorite.”
• Keep this page in your check presenter for reference. Happy Dining!

What is the name of the How would you describe If you do not like this item, how Would you recommend this
menu item you just this item to a Guest? would you describe or item to your friends or family?
tasted? recommend it to a Guest?

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FOH Training Server Guide

Gut Check

Attitude Skills Knowledge

Using the scale below, circle the number you think reflects your performance for this shift. Be ready to
discuss your self-evaluation with your Trainer
1 - Needs improvement 2 - Making progress 3 - Ready to validate

Performance
A.S.K. Rating
Attitude (“can-do” attitude; willingness to learn and help; teachable; building relationships) 1 2 3

Skills (ability to perform tasks related to position). Refer to Training Checklist. 1 2 3

®
Knowledge (demonstrate knowledge of Bruschetta standards and expectations) Refer to Training 1 2 3
Checklist.

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FOH Training Server Guide

Our Spirits (Liquor)

We feature six main spirits at Bruschetta®. These spirits cover our well and premium brands and are
bases for many of our cocktails:
• Vodka • Gin
• Tequila • Bourbon/Whiskey
• Scotch • Rum

• Prepare for the Shift 4 Liquor Quiz by:

 Memorizing the definitions of the spirits we serve.
 Listing the spirits we serve in each of the tables on the following pages.

Spirit Description Flavor

Vodka The most popular Vodka is the perfect form of alcohol; if it was invented
vodkas are made from today, it would be called the perfect marketing idea
grain, but are also because it simply has no taste. Its pure uncomplicated
made from potatoes, alcohol, which makes it a great base for flavors and
grapes and sugarcane. mixers.

Call Well Premium Flavored

Spirit Description Flavor

Gin From the Dutch term Juniper berries contribute to Gin’s distinctive taste.
for juniper – Geneve Distillers of Gin have precise recipes that include other
ingredients such as angelica, liquorices, orris root,
lemon rind, and caraway seeds.

Call Well Premium Flavored

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FOH Training Server Guide

Our Spirits (Liquor)

Spirit Description Flavor
Tequila A distillate of the Three distinctive types of tequila:
“agave” plant. Blanco – rougher taste with their more distinct agave
flavor
Reposado – sharper, almost peppery flavor
Añejo – smooth, woody aroma

Call Well Premium Flavored

Spirit Description Flavor

Bourbon or Whiskey Grain, malted barley or These brown spirits offer a wide variety of mellow and
rye is malted, subtle smoky and woody flavors.
fermented, distilled
and aged.

Call Well Premium Flavored

Spirit Description Flavor

Scotch Blended whiskeys from The smoky flavor comes from drying malted barley over
native barley grain and peat fires. Produced only in Scotland. Exported Scotch
Scottish pot stills. is at least four years old and is usually 80 to 86 proof.

Call Well Premium Flavored

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FOH Training Server Guide

Our Spirits (Liquor)

Spirit Description Flavor
Rum From “rumbullion” – Molasses (the after-product of pressed sugar cane).
any hard liquor. Spiced rums feature vanilla and other spices for a more
zestful flavor.

Call Well Premium Flavored

Our Beers
We feature several Beer selections for our Guests. With the help of your Trainer, fill in the names of the
beers we carry and indicate if it is a Domestic or Import.

Draft Beers Domestic/Import Bottled Beers Domestic/Import

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FOH Training Server Guide

Our Wines
To serve our Guests’ differing tastes, we offer a wide selection of wines. With the help of your Trainer, fill
in our wines below.
The trick to remembering food and wine pairing is: Full-bodied wines go well with heavier foods, and light,
crisp wines compliment lighter fare.

RED WINES
Go well with: Pasta with red sauce, Steaks
Premium House

WHITE WINES
Go well with: Pasta with white sauce, Seafood with cream sauce, Chicken
Premium House

BLUSH WINES
Go well with: Pasta with red sauce, Spicy food
Premium House

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