My last article was kind of a tongue in cheek piece about what it takes to be a chef. Today we’ll take a look at the other side of the restaurant: the service side. At Flying Fish we have a set of rules to live by; we call them the Cardinal Rules Of Service. We have them posted in the kitchen and the front of house team is expected to know them. I’m quite sure there are quite a few of the rules on this list you will read and say “I hate when that happens to me!” and we agree with you. That’s why we try our best to live up to the rules. It makes everyone’s experience better and makes the restaurant run smoother by default.

1. Acknowledge guests with eye contact and a smile within 30 seconds. First impressions count!

2. Thank the guests as they leave. Last impression!

3. Remember the guests' likes and dislikes!

4. Open the front door for guests.

5. Never set silverware askew on the tables.

6. Tabletop picture perfect.

7. No forks with bent tines.

8. No unevenly folded napkins.

9. No chipped glassware.

10. Tables to be completely set when guests are being seated.

11. All tables leveled.

12. No carelessly placed items on the tables.

13. No table linen with small holes, rips or burns.

14. No clutter or junk. Watch the trays, gueridons [small tables], etc.

15. Pictures on walls leveled.

16. Tables properly cleared.

17. No burned-out light bulbs.

18. No clattering dishes. Be quiet!

19. No dropping china, silverware or glassware.

20. No wobbly tables or chairs.

21. No broken chairs.

22. You don’t need to be center of attention. Give the ego a break!

23. No "I'm doing you a favor" attitudes.

24. No socializing with certain guests while ignoring others!!!!!!!!!!!!!!!!!!!!

25. Don’t be too familiar or excessively chatty.

26. Never have a visible reaction to the amount of the tip.

27. Don’t ignore obvious attempts to get attention.

28. Never make light of a guest's complaint.

29. Always have sense of humor.

30. Make sure orders arrive to kitchen or bar complete.

31. Acknowledge guests as soon as they're seated.

32. Provide service to tables in order of their arrival.

33. Watch your pacing: don’t allow meal service to be too fast or too slow.

34. Provide a place for meal debris -- e.g., shells!

35. Necessary condiments should arrive with food.

36. Make eye contact.

37. Don’t talk to your order pad.

38. Repeat each item as the guest orders.

39. Name each item as you serve it.

40. Do not address the woman as "the lady." (Times are changing!)

41. No thumbs on the plate during service.

42. No stacking or scraping dishes right in front of guests.

43. Never approach a table with another table's dirty dishes.

44. Do not enter the guests' conversation without invitation.

45. Do not interrupt or ask questions while a guest's mouth is full.

46. Try not to handle silverware by the eating surfaces.

47. Do not hold glasses by the bowl or rim.

48. Ask men for their orders after asking women.

49. Have total focus when at the table.

50. Never give guests the feeling of being "processed."

51. Really listen when spoken to.

52. Don’t be too hurried to be attentive.

53. Establish a rapport with the guests.

54. Do not appear stressed or out of control.

55. Bring whatever the guest requests.

56. Always provide consistent service. (Dig down, you can do it.)

57. Remove extra place settings.

58. Be able to answer basic menu questions.

59. Know what brands are carried at the bar.

60. Never place a cocktail napkin askew or upside down.

61. Always warn about hot plates or beverages.

62. “Present” plates instead of dropping them.

63. Always reset all the service ware needed for each new menu item.

64. Try not to serve with an elbow in the guest's face.

65. Refill water or coffee.

66. Move with the "speed of the room."

67. Check back within a few minutes of serving the course.

68. Visually check on each table regularly.

69. Always clear one course completely before serving the next

70. Remove plates only once all guests at that table are finished.

71. Do not clear plates without permission.

72. Don’t be a vanishing waiter.

73. Continue to service the table even after you have presented the check.

74. Never watch while the guest completes the credit card slip.

75. Do not dribble wine on the table while pouring.

76. Never rest the wine bottle on the rim of the glass.

77. Wet, stained, or incorrectly added checks are not acceptable.

78. Be aware of poor personal sanitation practices (touching, scratching, etc.).

79. There is no time to stand around doing nothing.

80. Using poor grammar when addressing a guest is not allowed.

81. Rattling pocket change is annoying.

82. Never walk past items dropped on the floor!!!!!!!!!!!!!!!

83. Soiled or ill-fitting uniforms are unacceptable.

84. Polish your footwear.

85. Be careful of slouching or poor posture.

86. No distracting accessories.

87. No obvious hangovers.

88. No excuses for anything -- anytime.

89. No personal conversations loud enough for guests to hear.

90. No whining or complaining.

91. No arguments or displayed anger.

92. No flirting with guests.

93. Always serve hot food hot.

94. Incomplete orders are unacceptable.

95. Always serve properly chilled wine or beer.

96. Drinks are served with a stirrer or straw.

97. Always use proper glassware.

98. No dried-out or slimy fruit garnish.

99. No overly strong or weak iced tea.

100. Always use a fresh glass with a fresh drink.

101. Always provide proper wine service.

102. Never pop a champagne cork.

103. Always serve regular coffee when asked for regular and vice versa for decaf.

104. Get the order right the first time and ask questions if needed.

105. Serve the right drink.

106. Serving wine promptly.

107. No dirty or spotted flatware.

108. No crumbs on chairs.

There are lots of details that are behind a great dining experience. Food is high on that list, but great, hospitable service is also of utmost importance. If you want to experience the difference the details make, come and join us anytime, we are waiting for you!

My last article was kind of a tongue in cheek piece about what it takes to be a chef. Today we’ll take a look at the other side of the restaurant: the service side. At Flying Fish we have a set of rules to live by; we call them the Cardinal Rules Of Service. We have them posted in the kitchen and the front of house team is expected to know them. I’m quite sure there are quite a few of the rules on this list you will read and say “I hate when that happens to me!” and we agree with you. That’s why we try our best to live up to the rules. It makes everyone’s experience better and makes the restaurant run smoother by default.

1. Acknowledge guests with eye contact and a smile within 30 seconds. First impressions count!

2. Thank the guests as they leave. Last impression!

3. Remember the guests' likes and dislikes!

4. Open the front door for guests.

5. Never set silverware askew on the tables.

6. Tabletop picture perfect.

7. No forks with bent tines.

8. No unevenly folded napkins.

9. No chipped glassware.

10. Tables to be completely set when guests are being seated.

11. All tables leveled.

12. No carelessly placed items on the tables.

13. No table linen with small holes, rips or burns.

14. No clutter or junk. Watch the trays, gueridons [small tables], etc.

15. Pictures on walls leveled.

16. Tables properly cleared.

17. No burned-out light bulbs.

18. No clattering dishes. Be quiet!

19. No dropping china, silverware or glassware.

20. No wobbly tables or chairs.

21. No broken chairs.

22. You don’t need to be center of attention. Give the ego a break!

23. No "I'm doing you a favor" attitudes.

24. No socializing with certain guests while ignoring others!!!!!!!!!!!!!!!!!!!!

25. Don’t be too familiar or excessively chatty.

26. Never have a visible reaction to the amount of the tip.

27. Don’t ignore obvious attempts to get attention.

28. Never make light of a guest's complaint.

29. Always have sense of humor.

30. Make sure orders arrive to kitchen or bar complete.

31. Acknowledge guests as soon as they're seated.

32. Provide service to tables in order of their arrival.

33. Watch your pacing: don’t allow meal service to be too fast or too slow.

34. Provide a place for meal debris -- e.g., shells!

35. Necessary condiments should arrive with food.

36. Make eye contact.

37. Don’t talk to your order pad.

38. Repeat each item as the guest orders.

39. Name each item as you serve it.

40. Do not address the woman as "the lady." (Times are changing!)

41. No thumbs on the plate during service.

42. No stacking or scraping dishes right in front of guests.

43. Never approach a table with another table's dirty dishes.

44. Do not enter the guests' conversation without invitation.

45. Do not interrupt or ask questions while a guest's mouth is full.

46. Try not to handle silverware by the eating surfaces.

47. Do not hold glasses by the bowl or rim.

48. Ask men for their orders after asking women.

49. Have total focus when at the table.

50. Never give guests the feeling of being "processed."

51. Really listen when spoken to.

52. Don’t be too hurried to be attentive.

53. Establish a rapport with the guests.

54. Do not appear stressed or out of control.

55. Bring whatever the guest requests.

56. Always provide consistent service. (Dig down, you can do it.)

57. Remove extra place settings.

58. Be able to answer basic menu questions.

59. Know what brands are carried at the bar.

60. Never place a cocktail napkin askew or upside down.

61. Always warn about hot plates or beverages.

62. “Present” plates instead of dropping them.

63. Always reset all the service ware needed for each new menu item.

64. Try not to serve with an elbow in the guest's face.

65. Refill water or coffee.

66. Move with the "speed of the room."

67. Check back within a few minutes of serving the course.

68. Visually check on each table regularly.

69. Always clear one course completely before serving the next

70. Remove plates only once all guests at that table are finished.

71. Do not clear plates without permission.

72. Don’t be a vanishing waiter.

73. Continue to service the table even after you have presented the check.

74. Never watch while the guest completes the credit card slip.

75. Do not dribble wine on the table while pouring.

76. Never rest the wine bottle on the rim of the glass.

77. Wet, stained, or incorrectly added checks are not acceptable.

78. Be aware of poor personal sanitation practices (touching, scratching, etc.).

79. There is no time to stand around doing nothing.

80. Using poor grammar when addressing a guest is not allowed.

81. Rattling pocket change is annoying.

82. Never walk past items dropped on the floor!!!!!!!!!!!!!!!

83. Soiled or ill-fitting uniforms are unacceptable.

84. Polish your footwear.

85. Be careful of slouching or poor posture.

86. No distracting accessories.

87. No obvious hangovers.

88. No excuses for anything -- anytime.

89. No personal conversations loud enough for guests to hear.

90. No whining or complaining.

91. No arguments or displayed anger.

92. No flirting with guests.

93. Always serve hot food hot.

94. Incomplete orders are unacceptable.

95. Always serve properly chilled wine or beer.

96. Drinks are served with a stirrer or straw.

97. Always use proper glassware.

98. No dried-out or slimy fruit garnish.

99. No overly strong or weak iced tea.

100. Always use a fresh glass with a fresh drink.

101. Always provide proper wine service.

102. Never pop a champagne cork.

103. Always serve regular coffee when asked for regular and vice versa for decaf.

104. Get the order right the first time and ask questions if needed.

105. Serve the right drink.

106. Serving wine promptly.

107. No dirty or spotted flatware.

108. No crumbs on chairs.

There are lots of details that are behind a great dining experience. Food is high on that list, but great, hospitable service is also of utmost importance. If you want to experience the difference the details make, come and join us anytime, we are waiting for you!

My last article was kind of a tongue in cheek piece about what it takes to be a chef. Today we’ll take a look at the other side of the restaurant: the service side. At Flying Fish we have a set of rules to live by; we call them the Cardinal Rules Of Service. We have them posted in the kitchen and the front of house team is expected to know them. I’m quite sure there are quite a few of the rules on this list you will read and say “I hate when that happens to me!” and we agree with you. That’s why we try our best to live up to the rules. It makes everyone’s experience better and makes the restaurant run smoother by default.

1. Acknowledge guests with eye contact and a smile within 30 seconds. First impressions count!

2. Thank the guests as they leave. Last impression!

3. Remember the guests' likes and dislikes!

4. Open the front door for guests.

5. Never set silverware askew on the tables.

6. Tabletop picture perfect.

7. No forks with bent tines.

8. No unevenly folded napkins.

9. No chipped glassware.

10. Tables to be completely set when guests are being seated.

11. All tables leveled.

12. No carelessly placed items on the tables.

13. No table linen with small holes, rips or burns.

14. No clutter or junk. Watch the trays, gueridons [small tables], etc.

15. Pictures on walls leveled.

16. Tables properly cleared.

17. No burned-out light bulbs.

18. No clattering dishes. Be quiet!

19. No dropping china, silverware or glassware.

20. No wobbly tables or chairs.

21. No broken chairs.

22. You don’t need to be center of attention. Give the ego a break!

23. No "I'm doing you a favor" attitudes.

24. No socializing with certain guests while ignoring others!!!!!!!!!!!!!!!!!!!!

25. Don’t be too familiar or excessively chatty.

26. Never have a visible reaction to the amount of the tip.

27. Don’t ignore obvious attempts to get attention.

28. Never make light of a guest's complaint.

29. Always have sense of humor.

30. Make sure orders arrive to kitchen or bar complete.

31. Acknowledge guests as soon as they're seated.

32. Provide service to tables in order of their arrival.

33. Watch your pacing: don’t allow meal service to be too fast or too slow.

34. Provide a place for meal debris -- e.g., shells!

35. Necessary condiments should arrive with food.

36. Make eye contact.

37. Don’t talk to your order pad.

38. Repeat each item as the guest orders.

39. Name each item as you serve it.

40. Do not address the woman as "the lady." (Times are changing!)

41. No thumbs on the plate during service.

42. No stacking or scraping dishes right in front of guests.

43. Never approach a table with another table's dirty dishes.

44. Do not enter the guests' conversation without invitation.

45. Do not interrupt or ask questions while a guest's mouth is full.

46. Try not to handle silverware by the eating surfaces.

47. Do not hold glasses by the bowl or rim.

48. Ask men for their orders after asking women.

49. Have total focus when at the table.

50. Never give guests the feeling of being "processed."

51. Really listen when spoken to.

52. Don’t be too hurried to be attentive.

53. Establish a rapport with the guests.

54. Do not appear stressed or out of control.

55. Bring whatever the guest requests.

56. Always provide consistent service. (Dig down, you can do it.)

57. Remove extra place settings.

58. Be able to answer basic menu questions.

59. Know what brands are carried at the bar.

60. Never place a cocktail napkin askew or upside down.

61. Always warn about hot plates or beverages.

62. “Present” plates instead of dropping them.

63. Always reset all the service ware needed for each new menu item.

64. Try not to serve with an elbow in the guest's face.

65. Refill water or coffee.

66. Move with the "speed of the room."

67. Check back within a few minutes of serving the course.

68. Visually check on each table regularly.

69. Always clear one course completely before serving the next

70. Remove plates only once all guests at that table are finished.

71. Do not clear plates without permission.

72. Don’t be a vanishing waiter.

73. Continue to service the table even after you have presented the check.

74. Never watch while the guest completes the credit card slip.

75. Do not dribble wine on the table while pouring.

76. Never rest the wine bottle on the rim of the glass.

77. Wet, stained, or incorrectly added checks are not acceptable.

78. Be aware of poor personal sanitation practices (touching, scratching, etc.).

79. There is no time to stand around doing nothing.

80. Using poor grammar when addressing a guest is not allowed.

81. Rattling pocket change is annoying.

82. Never walk past items dropped on the floor!!!!!!!!!!!!!!!

83. Soiled or ill-fitting uniforms are unacceptable.

84. Polish your footwear.

85. Be careful of slouching or poor posture.

86. No distracting accessories.

87. No obvious hangovers.

88. No excuses for anything -- anytime.

89. No personal conversations loud enough for guests to hear.

90. No whining or complaining.

91. No arguments or displayed anger.

92. No flirting with guests.

93. Always serve hot food hot.

94. Incomplete orders are unacceptable.

95. Always serve properly chilled wine or beer.

96. Drinks are served with a stirrer or straw.

97. Always use proper glassware.

98. No dried-out or slimy fruit garnish.

99. No overly strong or weak iced tea.

100. Always use a fresh glass with a fresh drink.

101. Always provide proper wine service.

102. Never pop a champagne cork.

103. Always serve regular coffee when asked for regular and vice versa for decaf.

104. Get the order right the first time and ask questions if needed.

105. Serve the right drink.

106. Serving wine promptly.

107. No dirty or spotted flatware.

108. No crumbs on chairs.

There are lots of details that are behind a great dining experience. Food is high on that list, but great, hospitable service is also of utmost importance. If you want to experience the difference the details make, come and join us anytime, we are waiting for you!

My last article was kind of a tongue in cheek piece about what it takes to be a chef. Today we’ll take a look at the other side of the restaurant: the service side. At Flying Fish we have a set of rules to live by; we call them the Cardinal Rules Of Service. We have them posted in the kitchen and the front of house team is expected to know them. I’m quite sure there are quite a few of the rules on this list you will read and say “I hate when that happens to me!” and we agree with you. That’s why we try our best to live up to the rules. It makes everyone’s experience better and makes the restaurant run smoother by default.

1. Acknowledge guests with eye contact and a smile within 30 seconds. First impressions count!

2. Thank the guests as they leave. Last impression!

3. Remember the guests' likes and dislikes!

4. Open the front door for guests.

5. Never set silverware askew on the tables.

6. Tabletop picture perfect.

7. No forks with bent tines.

8. No unevenly folded napkins.

9. No chipped glassware.

10. Tables to be completely set when guests are being seated.

11. All tables leveled.

12. No carelessly placed items on the tables.

13. No table linen with small holes, rips or burns.

14. No clutter or junk. Watch the trays, gueridons [small tables], etc.

15. Pictures on walls leveled.

16. Tables properly cleared.

17. No burned-out light bulbs.

18. No clattering dishes. Be quiet!

19. No dropping china, silverware or glassware.

20. No wobbly tables or chairs.

21. No broken chairs.

22. You don’t need to be center of attention. Give the ego a break!

23. No "I'm doing you a favor" attitudes.

24. No socializing with certain guests while ignoring others!!!!!!!!!!!!!!!!!!!!

25. Don’t be too familiar or excessively chatty.

26. Never have a visible reaction to the amount of the tip.

27. Don’t ignore obvious attempts to get attention.

28. Never make light of a guest's complaint.

29. Always have sense of humor.

30. Make sure orders arrive to kitchen or bar complete.

31. Acknowledge guests as soon as they're seated.

32. Provide service to tables in order of their arrival.

33. Watch your pacing: don’t allow meal service to be too fast or too slow.

34. Provide a place for meal debris -- e.g., shells!

35. Necessary condiments should arrive with food.

36. Make eye contact.

37. Don’t talk to your order pad.

38. Repeat each item as the guest orders.

39. Name each item as you serve it.

40. Do not address the woman as "the lady." (Times are changing!)

41. No thumbs on the plate during service.

42. No stacking or scraping dishes right in front of guests.

43. Never approach a table with another table's dirty dishes.

44. Do not enter the guests' conversation without invitation.

45. Do not interrupt or ask questions while a guest's mouth is full.

46. Try not to handle silverware by the eating surfaces.

47. Do not hold glasses by the bowl or rim.

48. Ask men for their orders after asking women.

49. Have total focus when at the table.

50. Never give guests the feeling of being "processed."

51. Really listen when spoken to.

52. Don’t be too hurried to be attentive.

53. Establish a rapport with the guests.

54. Do not appear stressed or out of control.

55. Bring whatever the guest requests.

56. Always provide consistent service. (Dig down, you can do it.)

57. Remove extra place settings.

58. Be able to answer basic menu questions.

59. Know what brands are carried at the bar.

60. Never place a cocktail napkin askew or upside down.

61. Always warn about hot plates or beverages.

62. “Present” plates instead of dropping them.

63. Always reset all the service ware needed for each new menu item.

64. Try not to serve with an elbow in the guest's face.

65. Refill water or coffee.

66. Move with the "speed of the room."

67. Check back within a few minutes of serving the course.

68. Visually check on each table regularly.

69. Always clear one course completely before serving the next

70. Remove plates only once all guests at that table are finished.

71. Do not clear plates without permission.

72. Don’t be a vanishing waiter.

73. Continue to service the table even after you have presented the check.

74. Never watch while the guest completes the credit card slip.

75. Do not dribble wine on the table while pouring.

76. Never rest the wine bottle on the rim of the glass.

77. Wet, stained, or incorrectly added checks are not acceptable.

78. Be aware of poor personal sanitation practices (touching, scratching, etc.).

79. There is no time to stand around doing nothing.

80. Using poor grammar when addressing a guest is not allowed.

81. Rattling pocket change is annoying.

82. Never walk past items dropped on the floor!!!!!!!!!!!!!!!

83. Soiled or ill-fitting uniforms are unacceptable.

84. Polish your footwear.

85. Be careful of slouching or poor posture.

86. No distracting accessories.

87. No obvious hangovers.

88. No excuses for anything -- anytime.

89. No personal conversations loud enough for guests to hear.

90. No whining or complaining.

91. No arguments or displayed anger.

92. No flirting with guests.

93. Always serve hot food hot.

94. Incomplete orders are unacceptable.

95. Always serve properly chilled wine or beer.

96. Drinks are served with a stirrer or straw.

97. Always use proper glassware.

98. No dried-out or slimy fruit garnish.

99. No overly strong or weak iced tea.

100. Always use a fresh glass with a fresh drink.

101. Always provide proper wine service.

102. Never pop a champagne cork.

103. Always serve regular coffee when asked for regular and vice versa for decaf.

104. Get the order right the first time and ask questions if needed.

105. Serve the right drink.

106. Serving wine promptly.

107. No dirty or spotted flatware.

108. No crumbs on chairs.

There are lots of details that are behind a great dining experience. Food is high on that list, but great, hospitable service is also of utmost importance. If you want to experience the difference the details make, come and join us anytime, we are waiting for you!