Unformatted text preview: • Take orders from patrons for food or beverages. • Serve food or beverages to patrons. • Prepare checks that itemize and total meal costs and sales taxes. • Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. • Present menus to patrons and answer questions about menu items, making recommendations upon request. • Inform customers of daily specials. • Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. • Serve wine, and bottled or draft beer....
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This note was uploaded on 04/30/2008 for the course MGMT 4020 taught by Professor Rosse,jg during the Spring '08 term at Colorado.
- Spring '08