Lesson 1Order-taking support: how to assist the head waiter—reading specials, noting preferences, allergy flags, portion/side confirmationsDetails how to support the head waiter during order taking, including reading specials, confirming portions and sides, and recording preferences. Emphasises allergy flags, upselling within standards, and accurate, legible order entry.
Pre-shift briefing and menu knowledgeReading and explaining daily specialsConfirming portions, sides, and donenessCapturing preferences and allergy flagsTranslating orders into clear POS notesLesson 2Welcoming and seating: verbal script examples, escorting technique, chair pull and timing, placement of personal itemsFocuses on the first contact with guests, from door greeting to seating. Includes sample scripts, escorting paths, chair pull timing, handling coats and bags, and setting expectations for menus, wait time, and service style.
Door greeting standards and first linesEscorting route, pace, and body positionChair pull timing and guest assistanceHandling coats, bags, and personal itemsPresenting menus and setting expectationsLesson 3Clearing and bussing technique: sequence for clearing plates and replaced cutlery etiquette, bussing table without disrupting guestsOutlines professional clearing and bussing, including correct sequence, approach side, and replaced cutlery. Emphasises quiet, efficient movements, glass and crumb handling, and resetting without disturbing guests.
Identifying the right time to clearClearing sequence for plates and glasswareService side and stacking disciplineReplacing cutlery and resetting coversSilent crumb and spill managementLesson 4Serving bread, water, and starters: correct carrying, approach side (service from right/clear from left), simultaneous service timingDescribes correct service of bread, water, and starters, including carrying techniques, approach side, and refilling rules. Emphasises simultaneous service, silent communication with team, and avoiding table crowding or crumbs.
Carrying bread baskets and starter traysService from right, clear from left rulesWater refills and bread replenishmentCoordinating simultaneous starter dropsCrumb control and table neatnessLesson 5Presenting the check and farewell: check delivery etiquette, payment handling basics, parting phrases and closing table responsibilitiesCovers presenting the check, handling payments, and closing the table. Includes timing the check drop, splitting bills basics, card and cash handling, receipt presentation, farewell phrases, and final table inspection.
Choosing the right moment for the checkDiscreet check presentation etiquetteCash, card, and split-bill handlingReturning change and final receiptsFarewell phrases and last table checkLesson 6Serving main dishes and desserts: plating order, pacing between courses, how to present dishes and announce them to guestsExplains correct service of main dishes and desserts, including running order, tray or hand service, and announcing plates. Covers pacing between courses, handling hot plates, and coordinating dessert timing with guest cues.
Coordinating fire times with kitchenPlating order by seat and priorityAnnouncing dishes and handling mistakesPacing between savory and dessertServing hot plates and special itemsLesson 7Guest comfort checks: unobtrusive timing for checks, appropriate questions, reading guest cuesTeaches how to check on guests without interrupting their experience. Covers timing around bites and conversations, suitable questions, reading body language, and responding quickly to issues or additional requests.
Choosing the right moment to approachDiscreet comfort-check phrasingReading body language and toneHandling complaints on the spotOffering extras without pressureLesson 8Offering water and drinks: phrasing, timing, still vs sparkling protocol, marking water orders for bartenderCovers how to offer water and drinks with correct phrasing, timing, and product knowledge. Explains still versus sparkling protocol, glassware and garnish choices, and how to mark and transmit accurate beverage orders to the bartender.
Standard greeting and drink opening linesTiming water and first drink approachStill vs sparkling and tap water standardsMarking beverage orders for the bartenderGlassware, garnishes, and refills rulesLesson 9Coordinating with the bartender and head waiter: communication methods (verbal, paper pad, POS), priorities, and typical timelinesExplores communication with bartender and head waiter using verbal calls, written notes, and POS. Covers drink and food priorities, ticket timing, order modifications, and resolving delays while keeping guests informed.
Standard verbal call-outs and hand signalsWriting clear beverage and food ticketsUsing POS to flag priorities and modsFollowing typical bar and kitchen timelinesEscalating delays and updating guests
