Lesson 1Order-taking support: how to assist the head waiter—reading specials, noting preferences, allergy flags, portion/side confirmationsDetail how fi support di head waiter durin order takin, includin readin specials, confirm portions an sides, an recordin preferences. Stress allergy flags, upsellin widin standards, an 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 itemsFocus on first contact wid guests, from door greetin to seatin. Include sample scripts, escortin paths, chair pull timin, handlin coats an bags, an settin expectations fi menus, wait time, an 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 guestsOutline professional clearin an bussin, includin right sequence, approach side, an replaced cutlery. Stress quiet, efficient movements, glass an crumb handlin, an resetin widout disturbin 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 timingDescribe right service a bread, water, an starters, includin carryin techniques, approach side, an refill rules. Stress simultaneous service, silent communication wid team, an avoidin table crowdin 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 responsibilitiesCover presentin di check, handlin payments, an closin di table. Include timin di check drop, splittin bills basics, card an cash handlin, receipt presentation, farewell phrases, an 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 guestsExplain right service a main dishes an desserts, includin runnin order, tray or hand service, an announcin plates. Cover pacin between courses, handlin hot plates, an coordinatin dessert timin wid 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 cuesTeach how fi check on guests widout interruptin dem experience. Cover timin roun bites an conversations, suitable questions, readin body language, an respondin quick to issues or extra 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 bartenderCover how fi offer water an drinks wid right phrasin, timin, an product knowledge. Explain still vs sparklin protocol, glassware an garnish choices, an how fi mark an transmit accurate beverage orders to di 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 timelinesExplore communication wid bartender an head waiter usin verbal calls, written notes, an POS. Cover drink an food priorities, ticket timin, order modifications, an resolvin delays while keepin 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
