Servers do not need to check the menu for specials or unavailable items before service.

Preparing the cutlery, glassware, and linens in advance is part of before-service duties.

Staff briefing before service is unnecessary if the restaurant is not busy.

Ensuring all service equipment is clean and ready is an essential part of preparation before service.

Clearing tables promptly and properly is one of the main after-service tasks.

After service, staff should ignore guest feedback since service is already done.

Checking and restocking supplies is part of after-service preparation for the next shift.

Cleaning and resetting tables are not necessary after closing, as this can be done the next day.

Properly recording sales and reporting to management is part of after-service procedures.