Answer to Question 1
Few guests actually enjoy the experience of being placed on a wait list of the restaurant. This is especially true when they are not kept updated on when they will be seated. This is because, in most cases, guests would like to be served as soon as they arrive at a restaurant.
When addressing this question the experiences individual students have encountered when they were placed on wait lists will no doubt be instructive to other students relative to how guests are often treated when they are placed on such lists. The actual methods that can be used to update guests about when their tables will be ready can and do vary and will continue to evolve in the future, especially with the continued development of advanced technology communication tools.
Answer to Question 2
In one hand a server will hold three plates; one will balance on the pointer finger and the second finger next to the pinky, the second on the thumb and pinky, and the last on the large middle finger below the other two plates. The server could also hold the fourth plate in the other hand (Figure 4.2). The way you choose to transport a plate to the guests table will be influenced by several key factors. If the plate is hot a server should use a service towel so they do not burn their hand. The plate should be carried so that it is placed down
in front of the guest as intended by the chef. Traditionally the protein or main item should
be in the 6 o'clock position when presented to the guest. A server may have to adjust how
they serve a guest if there is an obstacle in their way.
Principles of time management
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