The tremendous growth of the food service industry has created a need for well-trained employees in the restaurant business. This manual provides material for waiter and waitress training in developing the overall required skills. The course is presented in four major sections: (1) relations-human and customer, (2) sanitation and food handling, (3) preparation and service, and (4) sequence of service and presenting the check. Each section consists of a three-hour session which can be expanded or shortened as required. Overhead masters, handouts, and sketches of needed materials are included at the end of each section. (VA)