06/02/2025 09:00
English
6 hours ( 1 day)
Adrian Dumitriu
Training Objectives:
1. Reinforce professional service standards for key tasks: changing glasses, laying tables, and serving.
2. Provide hands-on practice to apply learned techniques.
3. Emphasize precision, consistency, and customer satisfaction.
Participants’ Profile:
Intermediate restaurant staff familiar with basic service standards, aiming to refine techniques and ensure consistency in service delivery.
Key Session Components:
1. Changing Glasses
o Discussion on identifying glasses to be changed and proper handling.
o Demonstration and participant practice on mock table setups.
2. Laying the Table
o Principles of hygiene, uniformity, and proper placement.
o Step-by-step demonstration and hands-on practice with feedback.
3. Serving: Left and Right Service
o Discussion on correct serving approaches for plates and drinks.
o Practical demonstration and paired practice.
4. Silver Service Techniques
o Introduction to silver service techniques, including posture and portioning.
o Demonstration and hands-on practice in pairs.
5. Role Play and Feedback
o Teams role-play a full dining scenario integrating all learned skills.
o Feedback from trainers and peers for improvement.
6. Standards Checklist Review
o Reinforce service standards.
o Development of personal improvement plans.
DETAILED SEMINAR COST
SEMINAR PROGRAMME
