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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners Paperback – January 5, 2001

3.5 out of 5 stars 6 customer reviews

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Editorial Reviews

From the Back Cover

Topics include:
  • Dining room and kitchen organization and personnel
  • Reservations, greeting, and seating
  • Classic and modern styles of table service
  • Beverage and wine service
  • Money handling
  • Service challenges––what to do when things go wrong
  • Front-of-the-house safety and sanitation

Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.

This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.

About the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
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Product Details

  • Paperback: 320 pages
  • Publisher: Wiley; 1 edition (January 5, 2001)
  • Language: English
  • ISBN-10: 0471380229
  • ISBN-13: 978-0471380221
  • Product Dimensions: 7.5 x 0.6 x 9.1 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,091,355 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Christopher W. Bailey on February 21, 2006
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.
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As someone that prides themself on customer satisfaction, I have to say this was not a bad little book. A lot is common sense, but some would learn from this. People like to be taken care of from start to finish in any industry and this is a good reminder in service.
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Verified Purchase
Remarkable Service book was excellent.
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