Table Service
Table Service refers to a style of restaurant operation where guests are seated at tables and served by waitstaff who take orders, deliver food and beverages, and provide attentive care throughout the meal. This is different from quick-service or counter-service restaurants where customers order at a counter. In theme parks, table service restaurants are typically higher-end dining experiences that often feature character dining, themed environments, or special occasion dining. These venues require staff with strong customer service skills, attention to detail, and the ability to handle multiple tables simultaneously.
Examples in Resumes
Managed Table Service restaurant operations serving 500+ guests daily at Magic Kingdom
Trained 20+ new hires in Table Service and fine dining protocols
Achieved 95% guest satisfaction rating as Table Service Team Lead
Typical job title: "Table Service Servers"
Also try searching for:
Where to Find Table Service Servers
Professional Networks
Job Boards
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where multiple large parties arrive at the same time during peak hours?
Expected Answer: A senior server should discuss staff coordination, communicating with kitchen, managing guest expectations, and implementing efficient seating and service strategies while maintaining service standards.
Q: What strategies have you implemented to increase per-guest check averages while maintaining guest satisfaction?
Expected Answer: Should explain positive selling techniques, menu knowledge, suggesting appetizers/desserts, wine pairing recommendations, and reading guest preferences while providing authentic service.
Mid Level Questions
Q: How do you handle food allergies and special dietary requirements?
Expected Answer: Should demonstrate knowledge of allergen protocols, communication with kitchen staff, double-checking orders, and ensuring guest safety while providing confident service.
Q: Describe how you manage multiple tables in different stages of their dining experience.
Expected Answer: Should explain prioritization skills, time management, multitasking abilities, and systems for tracking different tables' needs throughout service.
Junior Level Questions
Q: What are the basic steps of service from guest greeting to farewell?
Expected Answer: Should cover greeting, seating, drink orders, menu presentation, order taking, food delivery, check-ins, payment processing, and thanking guests.
Q: How would you handle a guest complaint about slow service?
Expected Answer: Should demonstrate understanding of service recovery: listening, apologizing, taking action, following up, and involving management when necessary.
Experience Level Indicators
Junior (0-1 years)
- Basic food service procedures
- Menu knowledge
- Point of sale system operation
- Basic guest service skills
Mid (1-3 years)
- Advanced service techniques
- Wine and beverage knowledge
- Conflict resolution
- Training new team members
Senior (3+ years)
- Staff supervision
- Service standards development
- Financial performance management
- Special event coordination
Red Flags to Watch For
- Poor interpersonal communication skills
- Inability to handle high-pressure situations
- Lack of basic math skills for calculating bills and tips
- No experience with computerized point of sale systems
- History of frequent job changes in short periods
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