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+---
+title: 'Steps of Service'
+---
+
+##First Approach
+1.	Greet guests with a smile within 1 minute of table being seated.
+a.	"Good afternoon/evening, "Hello", How are you?'
+b.	Place a Cocktail napkins on the table as a sign that someone has greeted them and is attending to their needs
+2.	Suggest a specific beverage/s.
+a.	Specialty drinks (ice tea), featured wines by the glass.
+b.	If there are no specials, recommend and describe 1 or 2 items from the menu.
+c.	If the kitchen is out of anything, inform guests.
+## Second Approach
+1.	Serve beverages from the right side, with the right hand.
+a.	If it is not possible to serve from the right, serve in whatever manner is least disruptive to guest.
+b.	Using positions numbers, ladies are served first.
+c.	Use cocktail napkins
+2.	After serving beverages, offer to take food order.
+a.	Ladies first.
+b.	Use position numbers.
+c.	Use suggestive selling techniques for first courses and side orders. Direct guest's attention to wine list or offer a specific bottle of wine.
+3.	Bread and butter service. (After Order before Appetizer)
+##Third Approach 
+1.	Appetizers are served within 2-4 minutes from time ordered.
+a.	Using position numbers, ladies are served first.
+b.	Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest.
+2.	Immediately after appetizers are served, check for additional cocktails and water refills, and cap ashtrays.
+##Fourth Approach
+1.	Clear appetizers after all guests have finished.
+a.	Remove from the right, with right hand, or in whatever manner is least disruptive to guest,
+b.	Remove and replace used silverware.
+##Fifth Approach
+1.	Entrees are served within 8-10 minutes from time ordered.
+a.	Using position numbers, ladies are served first.
+b.	Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest
+2.	After entrees are served, offer additional beverages or bottle of wine and water refills
+## Sixth Approach
+1.	2 minutes or 2 bites after the food has been served, approach the table and check for water refills and additional beverages, pour additional wine from bottle if it was ordered, and cap ashtrays.
+##Seventh Approach
+1.	Clear entrees after all guests have finished.
+a.	Remove from the right, with the right hand, or in whatever manner is least disruptive to guest.
+b.	Crumb the table, and remove and replace used silverware.
+2.	Suggest specialty coffee and dessert.
+3.	Recommend an after-dinner drink (at dinner), present dessert menu to guests, and recommend and describe desserts along with specialty coffee