In this course students will learn the principles of table and beverage service in a traditional restaurant environment. Students will be exposed to the front of the house operation as it pertains to upscale food service, tableside cookery, salesmanship, professionalism, and beverage service. Legal and ethical responsibilities of alcohol beverage service are explored. Beer, wine, the art of mixing drinks and effective service methods are discussed. Upon completion the student will be able to set, service, and break down a dining room; interact with the production staff to order and receive meals from the kitchen; meet and greet customers; handle complaints and problems efficiently.