All that a waiter needs to say, unless he is asked a question

Originally Posted by kennethpollock 

entrée (appetizer)

Originally Posted by kwilkinson 

People do not put their forks into signalling positions in the US.

Originally Posted by ehkay 

This is optional, as many restaurant's in the U.S. do not have forks.

Originally Posted by foodguy 

small-timer. never touch the help.

Originally Posted by kennethpollock 

1. Good evening, do you care for an aperitif? (As he hands you the menu and wine list).
2. Have you made your [entrée (appetizer) and main course] selections?

3. Should I send over the sommelier? This is optional, as many restaurants in the U.S. do not have a sommelier.
4. Finished? (When he sees that everyone at the table has put their knife and fork in the 4:00 o’clock position, after completing their entrée [appetizer]).
5. Finished? (When he sees that everyone at the table has put their knife and fork in the 4:00 o’clock position, after completing their plat [main course]).
6. Would you like to see the cheese cart? (As he clears away the empty main course dishes). This is optional, as many restaurants in the U.S. do not have a cheese cart, or even a cheese tray.
7. Do you care for dessert? (As he is ready to hand you the dessert list).
8. Have you made your [dessert] selections?
9. Finished? (When he sees that everyone at the table has put their knife and fork in the 4:00 o’clock position, after completing their dessert).
10. Do you desire coffee?
11. Goodbye, sir and madam. As you leave, after paying the bill.