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Steps of service

1
2
3
4
5
6
7
8
9
10
Across
1
Must be noted in micros
3
Use naturally and whenever appropriate
4
Needs to be ordered through the server
7
Check back on your table after 2 bites/ 1 minute to ensure this
10
Can be provided to guests, as well as helpful menu knowledge
Down
2
How often you should visually check on your tables
5
How we greet our guests
6
Orders must be written down on this
8
May require a chef's attention
9
Offered if a guest does not seem interested in the buffet