This coordinator's guide for a module on dining room attendants, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the student assignment sheets and unit test, a job description and alternate titles, and a study guide objective. The second half of the guide consists of a series of information and assignment sheets dealing with the following topics: dining room attendant terms and definitions; work attitudes; safety; linen and table accessories; dishware, glassware, and silverware; setting a table; cleaning duties; and preparing drinks. A unit test concludes the guide. (MN)