Front server clears Amuse and Maitre d or Captain presents the menu and explains the specials. Sonmuna or Captain takes the wine order, pours and explains each selection. Front waiter is to keep service copy slips on his person at all times. Brioche and butter service is done by the Back waiter will maintaining the clearing and replacing of napkins. First course and brioche refills are delivered by the Runner to the Front server on the floor, who then serves them.
Pepper is to be offered on all salad dishes.
First course are cleared by the back waiter, and mis en place is rechecked by front waiter. Runner is to correctly number the domes, and entrees are to be served with assistance of the Back waiter. Look to the head Ranked waiter to see that everyone is in position and the guests are ready to receive there entrees. One nod to drop, one nod to lift domes. Back waiter clears table after main course and crumbs the table.