Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables

Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables by Abrams covers all the classic techniques and practices of service personnel in fine dining restaurants. It is a comprehensive book listing all of the essential dining room service techniques. It shows how to set the table, how to serve and pour drinks and other forms of table service including slicing and flambeing. Each service technique is detailed and illustrated step by step with photos and each task is reproduced with precision and accuracy.