This book will cover all types of service, from formal to casual and everything in between. Dahmer and Kahl walk readers through each step of the dining experience and explain the proper service techniques and how to effectively troubleshoot problems. Restaurant Service Basics, 2nd Edition   is a concise guide that presents the responsibilities, qualifications and conduct of wait staff personnel. This new edition includes usage of POS systems and covers additional topics such as table side service, restaurant reservations, and upselling from the menu.