Server Pho Truong 516 West Arapaho Road, Richardson, TX 75080
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As a server, you truly care about providing a memorable and hospitable experience. You are welcoming and accommodating with the ability to educate our patrons and guide their experience to create lasting memories. You have a desire to expand your knowledge of our offerings and be creative with your recommendations, using suggestive selling where appropriate. You work quickly, love being part of a team and are capable of solving problems in stride.
Responsibilities
- Present menu and answer questions
- Take orders and make recommendations
- Manage tables paying attention to cleanliness and order
- Issue bills and accept payment
- Listen to complaints or problems with a positive attitude
About this location
About Pho Truong
Pho History – The Origins of Pho
Pho was born in Northern Vietnam during the mid-1800’s. The dish was heavily influenced by
both Chinese are French cooking. Rice noodle and spices were imported from China; The French
popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a
French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish
that in uniquely Vietnamese.
From North to South
The popularity of Pho spread southwards starting in 1954 when the country was divided into
North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients
until it evolved into the version that is commonly sold today.
Pho was born in Northern Vietnam during the mid-1800’s. The dish was heavily influenced by
both Chinese are French cooking. Rice noodle and spices were imported from China; The French
popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a
French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish
that in uniquely Vietnamese.
From North to South
The popularity of Pho spread southwards starting in 1954 when the country was divided into
North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients
until it evolved into the version that is commonly sold today.
