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A Server’s responsibility is attending to diners before, during, and after their meals by helping them place, receive, and pay for their orders. They also ensure the timely delivery of food and beverages by checking on their tables periodically throughout the service time.

by Alex Rivkind

The purpose of a Server Training Manual is to orient new servers with the expectations of our Restaurant for Front of the House and Back of the House services. It should also be taken as resource providing daily guidance for current servers. Make it your mission to create an experience that will have Guests returning to Spain Wine Bar, time and time again.  


  • White wrinkle-free button-down shirt. 

  • Dark blue jeans. No rips or holes. 

  • All Black nonslip shoes, black socks, black belt. 

  • Apron, wine key, and pens.  

  • Cash bank of $100 

  • The uniform must look clean and presentable. 

  • Have pride in your appearance.  

  • Hair color is your choice; however, it must be in good taste.  

  • Hair must always be worn back and away from your face. 




1- Paño para pulir


3- bolígrafo y libreta


2- sacacorchos de camarero


4- linterna


  • 1. Greet & Drink Order
    Within 1 minute Introduction and welcome Take drink order Offer the guest VERO still or sparkling water Ring drink order and modify “FIRST ROUND” and modify “FIRST ROUND”
  • 2. Drink Delivery and Menu Explanation
    Deliver drinks Inquire about food allergies and dietary restrictions Review menu, additions to the menu, explain dishes and timing of food
  • 3. Take Order
    Repeat order back to guest Offer bread & olive oil Ring food order i. Course tapas appropriately (light to heavy) Add allergy modifiers as necessary
  • 4. Bread Service
    If applicable Bread delivery should be hot and crusty on the outside and hot on the inside For first time service, the number of bread slices should be equal to the number of guests plus 1 slice of bread, for example a party of 4 will receive 5 slices of bread any additional bread requests should match whatever guest needs are,
  • 5. 2-Bite Check Back
    Ensure all items are delivered Use visual and verbal cues to ensure guests are thrilled
  • 6. Mark the Table
    a. Change plates, reset silverware and crumb table as needed between courses
  • 7. Clear the Table
    Remove dirty plates, silverware and glassware Crumb the table Present dessert/sherry menus
  • 8. Dessert/Sherry/Coffee Orde
    Take dessert/sherry/coffee order Mark the table for dessert service
  • 9. Check Presentation
    Present check with comment card in a check presenter Ensure check is complete and accurate
  • 10. Process Transaction
    Present completed payment method (cash or credit card receipt) Genuinely thank the guest Present completed comment card to manager for tapas chip


  • Experience providing excellent customer service in a fast-paced environment.

  • A positive attitude and ability to work well under pressure with bussers, cooks, and other staff.

  • Able to perform high-quality work while unsupervised.

  • Able to handle money accurately and operate a point-of-sale system.

  • High school diploma.

  • Ability to work in a fast-paced work environment and deliver orders in a timely manner.


1- TEST 2024


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