Training Plans

PLEASE NOTE: Because each establishment's needs are very different, we cannot quote prices until we meet with you to discuss the size of your staff, the details of your services, and the goals that you have set. Our plans and prices are very flexible, and customized for your restaurant. The initial consultation is always free of charge.

. Hospitality & Service - Basic Principals: Quality of Service is as important as the food - sometimes more Important. The Nine Basic Principals of Food Service will be discussed.

. Personnel/Professional Server: If a server is not clean and well groomed, guests will choose to dine elsewhere in the future. We will discuss Personal Hygiene, Behavior and Grooming.

. Front Door/Telephone Reservations: Those all-important first impressions: Telephone Etiquette, Scheduling, Attitude.

. Table-Side Manners A friendly demeanor, a welcoming attitude, good posture, polite responses and careful attention to guests' needs will make a fine impression.

. Serving Guests: The "R"s and "T"'s - From Beginning to End.

. Beverage & Wine Service: Opening Wine, Pouring & Serving; Timing: Food & Alcohol; Verifying ID's.

. Finishing Touches/Going the Extra Mile: Desserts, After-Dinner Drinks & Beverages; Check Presentation.

. Safety/Sanitation: The Ten Rules of Restaurant Safety; Loading, Lifting, Carrying Trays Safely.

. Challenges (The Unforeseen & The Unexpected): Observing Your Guests' Behavior and Reactions; Accidents!

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