The Restaurant Hospitality and Dining Course will start soon!
Being a good waiter is art. The negative meaning of “service” has unfortunately obscured the importance of the waiter’s role in a restaurant. The waiter is not a servant, he is the intermediary between the customer and the kitchen, he is the ambassador of both parties, and he needs to observe an actual code of conduct.
During our Restaurant Hospitality and Dining Course you will discover the importance of the roles in the dining room, how the hierarchy is composed, what are the duties assigned to each one, and you will be trained to interface with the client, up to being able to cover any role, starting from the Commis de Rang to the Maître.
Ask for more info here.