Service Arts WaiterTraining


So many people ask me “What does Service Arts Waiter Training Workshop look like? How does it benefit guest’s dining experiences while raising dining service standards?

What are your service challenges? Get your team all on the same service page!

Please find below a list of the basic fundamental Service Arts Waiter Training skills. Please check elements you would like to emphasize in the training workshop. Please return this document so I may establish agendas and timelines.

Here is a Short List of Service Arts Waiter Training Covered in Workshops

□ Soft skills like generational communication and managing complaints
□ Proper identification & cleaning: glassware, flatware & tableware
□ Proper handling: glassware, flatware and tableware
□ Flatware placement & linen & napkin handling rules
□ Pincers and pliers technique (English Service)
□ Tray handling; bar, waiter’s tray & jack stand
□ Perform quick and efficient plated service (American – The Wave)
□ Individual tureen and cassolette service (English Service)
□ French service (server serves platter, individual items, family style)
□ Side station and Gueridon (rolling cart) service (Russian Service)
□ Efficient banquet setting of the table (table setting competition)
□ Service clearing & crumbing
□ Opening branded patter, greeting and saying goodbye to guests
□ Posture while conversing with guests
□ Order taking and guest readiness to order
□ Product knowledge and explanation of menu items
□ Dealing with special needs and diets of guests
□ Bread and butter service
□ Performing beverage service; coffee, tea, mineral and tap water
□ Placing drinks for seated guests & pouring beer
□ Opening a bottle of red, white, and sparkling wine
□ Wine sequence of service
□ Wine pouring & renewing; common mistakes
□ Wine and food pairing
□ Buffet economics & Chafer University (Set up & Tear Down Competition)
□ Adherence to Common Sense Etiquette Rules

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