Dear Vi,

What are the nuances of serving gracefully in a casual fine dining atmosphere?

Beth Flanagan, Sugar Tree Inn, VA

Dear Beth,

It depends. First you need to decide what style of service is required for your restaurant. It starts with the selection of the servers, the uniform, what they say and don't say. Still there are basic nuances that work across the board. For example, refold the napkin if the guest leaves the table; bring or replace silverware before the course is served; remove unused items; refill water glasses; make sure the main course is at six o'clock; place drinks on right, b&b plates and sides on the left.

These are just a few basics. You can add nuances that work in your restaurant, such as serving dessert on an outside patio. The key is to communicate with your staff. Map out exactly each table. Tell them. Monitor their work. Conduct preshift meetings. Expose the servers to different ideas and interesting information about service. Hold training sessions in food & wine paring. Training is an ongoing process.