Briefly describe the intended purpose and expectations for employees who have been trained for responsible beverage service. Outline and briefly explain all the phases of a well-planned employment hiring process. What is service? How does the level of expected service standards and the service style change, based on operational variables such as; type of operation, target customer, service style, meal periods, and menus offered? Use a specific restaurant type to explain your answer. Explain the need and function of a table top plan. What are the essential equipment needs and how does this relate to the operational function of service and service styles?