Course Curriculum
Sample curriculum for 4-day, 4-hours per day restaurant serving skills training course.
Upon course completion, students will be provided with a certificate indicating their level in our certification system, helping applicants and restaurants alike to understand where skills, experience, and team needs are aligned.
Day 1: Introduction and Basics
1. Introduction of Students (30 min.)
Icebreakers and getting to know each other.
Brief overview of the course objectives and expectations.
2. Passion and Work Ethic (1 hour)
Importance of giving your best in any job.
Accepting job conditions and maintaining a positive attitude.
Emphasis on taking pride in a job well done and the "right way" to work.
3. Professionalism and Appearance (1 hour)
Dressing for the job and personal grooming.
Importance of cleanliness and hygiene in a restaurant setting.
Tips on maintaining a professional appearance.
4. Applying for Jobs and Interviews (30 min.)
How to apply for work and follow up on applications.
Preparing resumes and covering letters.
Conducting successful interviews and follow-ups.
5. Table Setting and Preparation (1 hour)
Hands-on training on setting tables.
Ensuring the dining area is clean and well-prepared.
Importance of attention to detail in table settings.
Day 2: Hosting, Bussing, & Wine Service
1. Greeting and Seating Guests (1 hour)
Role play on hosting and first impressions.
Managing reservations and seating arrangements.
Handling special requests and seating plans.
2. Bussing and Support Roles (1 hour)
Role of bussers and server assistants.
Techniques for polishing cutlery and glassware.
Speed and efficiency in supporting roles.
3. Wine Service and Etiquette (1 hour)
Ordering and serving wine.
Handling wine bottles and serving techniques.
Importance of correct wine presentation.
4. Tray Handling and Safety (1 hour)
How to load, carry, and unload a serving tray.
Practice and safety tips for carrying trays.
Role play on serving beverages and food.
Cocktail ordering and serving.
Day 3: Service and Role Play
1. Service Techniques (4 hours)
Role play on upselling and interacting with guests.
How to take an order, avoid common mistakes, and guide the guest.
Managing customer expectations and special occasions.
How to carry plates, clear a table efficiently.
Day 4: Advanced Skills and Evaluation
1. Advanced Serving Techniques (2 hours)
Role play on handling multiple tables and large parties.
Upselling techniques and menu knowledge.
Handling difficult situations and customer complaints.
Practice off all skills learned.
2. Review and Q&A (1 hour)
Recap of key points from the course.
Open floor for questions and clarifications.
Group discussion on experiences and challenges.
3. Evaluation and Feedback (1 hour)
Practical assessment of skills learned.
Feedback from peers and instructors.
Certificate distribution and course completion.
This curriculum ensures that participants receive a comprehensive training experience covering all essential aspects of restaurant serving skills, from basic setup and professional appearance to advanced serving techniques and handling customer interactions.