Abstract: The most important aspects of dining room service are defined, documented, and explained in this comprehensive text designed to encourage students and professionals to develop new and innovative techniques to further professional growth. The history and evolution of the foodservice industry is reviewed from ancient Egypt and Greece through the present. Dining room organization is discussed, responsibilities and duties of management staff, kitchen staff, and dining room staff (maitre d'Hotel, captain, waiter, service attendant, wine butler, carver) are outlined. Personal characteristics of the professional host include attentiveness, courteousness, dependability, economy, efficiency, honesty, knowledge, loyalty, preparedness, productivity, quietness, sensitivity, skill, tact, and persuasiveness. The operation and menus of different styles of foodservice (classic gourmet, grand luxe, personality, reliability, filling station) are outlined. The following components of dining room "mise en place" are described: linens, serviceware, table setting, flowers, and lighting. Additional chapter topics include 1) safety and sanitation, 2) menu composition and design, 3) rules for restaurant patron service, 4) beverage service (wine, beer, distilled spirits, sake, tea, coffee), 5) guest check writing and money handling, 6) reservations, 7) banquets, 8) sales and controls, and 9) management. Effective methods of merchandising in the dining room, such as gueridon service and tableside cookery are described. Features include 1) descriptions and illustrations of standard covers for restaurant foodservice, 2) photographs of proper procedures for selected guest services, and 3) illustrated preparations of tableside dishes. A glossary, bibliography, and subject index are included. (aje).