This is the first updated and totally revised edition of the industry classic, Restaurant Basics, the only book on customer service written entirely from the guest's point of view (the only perspective that really counts!) It summarizes over 1000 pet peeves -- little lapses in service that, while minor in themselves, add up to cause your guests to become disenchanted and take their business elsewhere. In today's competitive marketplace, unless you consistently have more business than you can handle, you can't afford to let anyone get away! Details, details, details ... "monumentally magnificent trivialities" as famed hotelier James Nassikas calls them, on which the success of your business hinges. Is there a spot on the table cloth? Is it to dark to read the menu? Is there confusion over which guest ordered which dish? Is the butter so hard it tears the bread? Are hot dishes lukewarm by the time they reach the table? Minor inconveniences such as these can ruin a guest's evening -- and your business. Restaurant Basics Revisited is the ultimate handbook for the restaurateur who believes in attending to the seemingly trivial details that can loom large in the minds of dissatisfied diners. It asks you to take a look at your restaurant from your guest's point of view, from the most obvious outward appearances through every step of the dining experience. And while Bill Marvin writes with a very light and witty touch, he can be at least as picky as your most demanding patron. Unlike picky guests, though, Restaurant Basics Revisited offers common sense solutions that will help you avoid disaster and keep your customers coming back again and again. As the author reminds us, satisfied customers tip better and are friendlier ... and the positive word-of-mouth advertising they provide, free of charge, can help guarantee the success of your business. Restaurant Basics Revisited is important reading for owners, managers, trainers and staff members. The material is sensibly organized so that every member of your team can easily identify which are the items most relevant to what they do.