Answer to Question 1
The server should always include those descriptions to help develop a mental image
when describing menu items. Words such as fresh, tasty, mouthwatering, and scrumptious generate interest and build enthusiasm for the item.
Answer to Question 2
Team service is an American plate service that is used in fine-dining restaurants. When applying this type of service, servers have specifically defined jobs to give broad coverage to the dining room. A service team can consist of three or more servers. There is commonly a front and back server and a server's assistant; there may even be a Sommelier who would be responsible for wine or a Barista responsible for specialty coffees, espresso, and spirited coffee drinks. Simply stated, the front sever is assigned all the tasks that require full guest contact; taking an order, making suggestions, and interacting with the guest so that all their expectations are met. The back server will pick
up drinks from the bar, deliver food from the kitchen, and place any flatware that is necessary prior to each course being served. The server's assistant, often referred to as the SA, pours water, brings or serves bread, and removes soiled plates from the table. The advantage of this type of service includes constant attention to guests in the dining room. There is always at least one service person in the dining room that assists the guest and upholds all service standards. It is also the most sanitary way to serve guestsone service person handles clean plates and one handles soiled plates. When service teams are used, tips are usually divided among the team.
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