Course Description

Mastering the Art of Table Service: An In-Depth Guide to Thriving as a Waiter

For many, the restaurant industry serves as a gateway to financial independence, be it a part-time gig, a summer job, a way to fund their college education, or a rewarding career. Within this sector, the role of a waiter is both challenging and rewarding, demanding an amalgamation of soft skills, technical knowledge, and a deep understanding of human nature.

Historically, table service traces its origins to Europe, particularly England, where serving the elite was an esteemed profession. Over the years, the profession made its way to America, adapting, evolving, and thriving. Today, the perception of waiting tables has undergone a paradigm shift. Gone are the days when it was seen as a menial job. Modern waitstaff in high-end establishments can earn upwards of two thousand dollars a week, making it a lucrative career option for many.

This course seeks to offer a comprehensive overview of the waiter's role. Drawing from in-depth interviews with experienced waitstaff, hiring managers, and restaurateurs, we provide invaluable insights into what employers seek in an ideal candidate. Whether you aspire to work in a cozy family diner or an upscale restaurant, the knowledge imparted here will serve as your compass.

Key highlights of the curriculum include:

  • Lesson 1: The Waiter's Role: Dive deep into the intricacies of the waiter's role, evaluating if it aligns with your personality and career aspirations.

  • Lesson 2: Navigating Restaurant Hierarchies: Understand the dynamics of the restaurant staff, fostering synergy and seamless operations.

  • Lesson 3: Grasping Service Types & Table Etiquettes: Learn about diverse serving methods rooted in different cultures, and master the art of table settings.

  • Lesson 4: Excellence in Table Service: Equip yourself with skills to offer impeccable service, enhancing the dining experience for patrons.

  • Lesson 5: Order Management: Techniques for accurate order-taking, ensuring minimal errors and heightened customer satisfaction.

  • Lesson 6: The Power of Suggestion: Harness the art of suggestive selling, boosting restaurant sales while catering to patrons' preferences.

  • Lesson 7: Navigating Complex Scenarios: Address unique challenges that might arise, ensuring a seamless dining experience.

  • Lesson 8: Beyond the Table – Additional Responsibilities: Familiarize yourself with other key responsibilities, ensuring holistic growth in the industry.

  • Lesson 9: Mastery in Beverage Service: Dive deep into the nuances of serving beverages, from cocktails to coffees, ensuring patrons' desires are met.

  • Lesson 10: The Essence of Teamwork: Cultivate teamwork and collaborative skills, pivotal for the smooth functioning of any restaurant.

  • Lesson 11: Prioritizing Health - Sanitation & Food Safety: Recognize the paramount importance of hygiene and food safety, safeguarding both the patrons and the establishment's reputation.

As a waiter, you'll find yourself playing multiple roles - a communicator, a salesperson, an ambassador for the restaurant, and at times, a conflict resolver. This profession will not only equip you with skills pertinent to the industry but will also offer a deep dive into understanding diverse human behaviors and preferences.

By the culmination of this course, equipped with newfound skills and insights, you'll be poised to approach even the most prestigious restaurants with confidence, ready to carve a niche for yourself in the world of table service.

  • Completely Online
  • Self-Paced
  • Printable Lessons
  • Full HD Video  
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • Describe what the job role of the wait staff is and whether or not this is a job prospect for you.
  • Summarize the serving staff.
  • Describe types of service and table settings.
  • Describe table service.
  • Summarize taking orders.
  • Demonstrate suggestions and suggestive selling.
  • Recognize special situations.
  • Describe beverage service.
  • Describe team work.
  • Demonstrate sanitation and food safety.
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 
 

Assessment Guide

Assessment Points
An Introduction 1 points
Lesson 1: So, You Want to be a Waitress? 10 points
Lesson 2: Duties of a Server 5 points
Lesson 2: The Serving Staff 11 points
Lesson 3: Types of Service and Table Settings 12 points
Lesson 4 : Table Service 11 points
Lesson 5: Giving and Collecting Orders in a Restaurant 5 points
Lesson 5: Taking Orders 11 points
Lesson 6: Suggestions and Suggestive Selling 11 points
Lesson 7: Dealing with Unhappy Customers 10 points
Lesson 7: Special Situations 12 points
Lesson 8: Side Work Duties of a Server 5 points
Lesson 8: Other Duties 10 points
Lesson 9: Beverage Service 10 points
Lesson 10: Team Work 12 points
Lesson 11: Sanitation and Food Safety 11 points
The Final Exam 47 points
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