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Waiter and Waitress Training 101

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Course Description

Whether you are looking for a part-time job, a summer job, work to help you through college, to supplement your family income, or a possible career, working in the restaurant industry as a waiter or waitress can be your answer. This course will discuss all the necessary information for you to learn what the job is about, how to prepare for it, what you need to know, and whether or not you have the personality to do the job well. 

Waiting tables is a time-honored tradition that started long ago in England and Europe, and came over to America and continues to this day. At one time, serving others for money used to be viewed as a lower-class line of work. Today there are people who make an excellent living waiting tables, pulling in nearly two thousand dollars a week. 

Interviews with waiters, waitresses, hiring managers, and restaurant owners provide the information that you need to supply what they are looking for in a good waitress. Whether you wish to work in a family-style restaurant, or you want to work in a fine dining establishment, this course will guide you through the information you need to have in order to make a good decision about your work, and possibly whether or not you can improve your situation by waiting tables. In this course you will learn who you work with and why, what your job is in different restaurant settings, the various serving methods that have their origin in other countries, etc. You will also get some insight into serving alcohol, learning the requirements of your patrons and how best to serve them and their desires. Lastly, the course will reveal the very great need for safety and proper sanitation in order to avoid contaminating food that you will be serving to your customers. Waiting tables will turn you into a student of human nature. By the end of this course you will be prepared to apply at even the highest end restaurant.
 
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  • 6 Months to Complete
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Universal Class is an IACET Accredited Provider
 
 
 

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Course Lessons

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Lesson 1: So, You Want to Be a Waiter?

Becoming a waitress or a waiter is often as much an accident as it is a choice. Because most positions are on-the-job training, usually all that is required is an opening and a person to fill that opening. 11 Total Points
  • Lesson 1 Video
  • Review 2 Articles: Waiting Staff; Rules for waiters
  • Complete Assignment: An Introduction
  • Complete Exam: Lesson 1: So, You Want to be a Waitress?

Lesson 2: The Serving Staff

As a waitress looking for a job, you have a fair idea about the questions that will be asked during your interview and how to respond to them. What we will do now is turn the tables on you. 16 Total Points
  • Lesson 2 Video
  • Review 2 Articles: Duties of Waiters; Experienced Waiters
  • Complete Assignment: Lesson 2: Duties of a Server
  • Complete Exam: Lesson 2: The Serving Staff

Lesson 3: Types of Service and Table Settings

Restaurants are categorized into three basic types: Fine, Bistro/Trattoria, and Family Style. 22 Total Points
  • Lesson 3 Video
  • Review 2 Articles: Types of Restaurants; Hierarchy of Restaurant Staff
  • Complete Assignment: Lesson 3: Staff Positioning in a Restaurant
  • Complete Exam: Lesson 3: Types of Service and Table Settings

Lesson 4: Table Service

Contrary to the average American's understanding, table service is much more than food being brought to your table for a "sit down" meal. 21 Total Points
  • Lesson 4 Video
  • Review 3 Articles: Types of Services in a Restaurant; Table Settings in a Restaurant; Buffet: An Outlook
  • Complete Assignment: Lesson 4: Types of Services in a Restaurant
  • Complete Exam: Lesson 4 : Table Service

Lesson 5: Taking Orders

Every establishment has a specific protocol for taking orders from the table and giving them to the kitchen and assembly areas. A new server needs to learn this protocol as quickly as possible in order to be an efficient team member. 16 Total Points
  • Lesson 5 Video
  • Review 2 Articles: Taking Orders; Tricks for carrying trays
  • Complete Assignment: Lesson 5: Giving and Collecting Orders in a Restaurant
  • Complete Exam: Lesson 5: Taking Orders

Lesson 6: Suggestions and Suggestive Selling

As mentioned earlier in the lessons, one of your jobs as a server is to be a salesperson. You are in the business of selling food and service, and the more you sell, the higher the check at the end of the night. 21 Total Points
  • Lesson 6 Video
  • Review Article: Suggestive Selling Training
  • Complete Assignment: Lesson 6: Purpose of Suggestive Selling
  • Complete Exam: Lesson 6: Suggestions and Suggestive Selling

Lesson 7: Special Situations

Servers who intend to make a good living become students of human nature. Learning to read people is a skill anyone can learn. 22 Total Points
  • Lesson 7 Video
  • Review 2 Articles: Dealing with Disgruntled Customers; Dealing the Unhappy Customer
  • Complete Assignment: Lesson 7: Dealing with Unhappy Customers
  • Complete Exam: Lesson 7: Special Situations

Lesson 8: Other Duties

Side work duties are time consuming, yet necessary, to the efficient and smooth running of any restaurant. Most people are assigned specific duties so that no one waitress is responsible for every side duty that is necessary. 15 Total Points
  • Lesson 8 Video
  • Review 3 Articles: New Cooking Terms; Preparation Methods of Cooking; Side work duties of a server
  • Complete Assignment: Lesson 8: Side Work Duties of a Server
  • Complete Exam: Lesson 8: Other Duties

Lesson 9: Beverage Service

For waiters and waitresses who work in such an establishment, your tip can easily be doubled when your party orders alcohol. 20 Total Points
  • Lesson 9 Video
  • Review 2 Articles: Food and Beverage Services; Training for Alcohol Training
  • Complete Assignment: Lesson 9: Alcohol Safety
  • Complete Exam: Lesson 9: Beverage Service

Lesson 10: Team Work

Part of an effective establishment is the development of true teamwork and team spirit. 17 Total Points
  • Lesson 10 Video
  • Review 2 Articles: Contests to Improve Service; Teamwork in a Restaurant
  • Complete Assignment: Lesson 10: Bussing Expediting and Tipping-Out
  • Complete Exam: Lesson 10: Team Work

Lesson 11: Sanitation and Food Safety

Accidents happen anywhere, anytime. Your job, when you work in a restaurant situation, is to try to make sure that accidents have less of a chance of actually happening. 68 Total Points
  • Lesson 11 Video
  • Review Article: HACCP: An Overview
  • Take Poll: Let us know what you think of this course
  • Take Survey: Program Evaluation Follow-up Survey (End of Course)
  • Complete Assignment: Lesson 11: Hazard Analysis of Critical Control Points
  • Complete Exam: Lesson 11: Sanitation and Food Safety
  • Complete: The Final Exam
249
Total Course Points

Additional Course Information

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Course Title: Waiter and Waitress Training 101
Course Number: 7550098
Languages: English - United States, Canada and other English speaking countries
Category:
UniversalClass.com > Arts, Crafts & Hobbies > Cooking and Baking
Course Type: How To
CEU Value: 0.7 IACET CEUs (Continuing Education Units)
CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).
Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned.
Assessment Method: Lesson assignments and review exams
Instructor: UniversalClass Staff Instructor
Syllabus: View Syllabus
Duration: Continuous: Enroll anytime!
Course Fee: $50.00 (no CEU Certification) || with CEU Certification: $75.00

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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.
  • Know the serving staff.
  • Describe types of service and table settings.
  • Describe table service.
  • Know taking orders.
  • Demonstrate suggestions and suggestive selling.
  • Recognize special situations.
  • Describe beverage service.
  • Describe team work.
  • Demonstrate sanitation and food safety, and
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 
 

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