Food & Beverage Service

Covered

• What guests are really buying
• Grooming and presentation
• Greeting, seating and first impressions
• Body language and tone
• Restaurant layout and section numbering
• Confidentiality

Practical: Shadow a full service; write up ten observations about guest reactions.

Covered

• Cover layouts: à la carte and table d'hôte
• Napkin folds
• The sequence from greeting to farewell
• Handling cutlery, glass and crockery hygienically
• Clearing correctly
• Crumbing down

Practical: Lay ten covers to standard, timed.

Covered

• Taking an order without writing everything twice
• Seat numbering so food goes to the right person
• Modifications and special requests
• Entering to the POS and why it happens immediately
• Course timing
• Communicating with the kitchen

Practical: Take and enter fifteen orders including modifications; assessed on accuracy.

Covered

• Tray technique and loading
• Carrying plates: three-plate carry
• Service and clearing sides
• Serving hot plates safely
• Clearing when some guests are still eating
• Working around guests

Practical: Carry and serve a full three-course service for eight covers.

Covered

• Learning the menu
• Describing dishes appetisingly and accurately
• The 14 allergens and cross-contamination
• When to say "let me check" — and always doing so
• Dietary requirements
• Wine and drink pairing basics

Practical: Blind menu test plus allergen scenarios.

Covered

• Wine service and temperature
• Opening and presenting at the table
• Beer and soft drink service
• Coffee and tea service
• Upselling that helps the guest
• Responsible service on the floor

Practical: Serve wine at table to standard, including presentation and tasting pour.

Covered

• Room service: trays, trolleys and timing
• Entering a guest room correctly
• Retrieving trays
• Event and banquet setup
• Buffet service and replenishment
• Working a function to a run sheet

Practical: Deliver six room service orders and set up one function room to a plan.

Covered

• Listen, acknowledge, act, follow up
• What you may and may not offer
• When to fetch a manager
• Intoxicated and aggressive guests
• Mistakes: owning them fast
• Recovering a table

Practical: Three assessed role-plays including a wrong dish and a guest refusing to pay.

Covered

• Presenting a bill
• Cash, card and transfer
• Splitting bills without errors
• Voids and comps — who authorises
• Tips and pooling policy
• Closing and declaring

Practical: Process thirty transactions including three split bills; reconcile at the end.

Covered

• Reading a section
• Prioritising when four tables need you
• Working with the kitchen pass
• Turning tables cleanly
• Helping without being asked
• Staying calm and visible

Practical: Run a five-table section through a full service.

Covered

• Food hygiene on the floor
• Allergen handling at service
• Spills, breakages and slips
• Fire and evacuation from a full restaurant
• Closing checklist
• Handover to the next shift

Practical: Close a restaurant fully and submit a handover.

Covered

• Allocating sections
• Briefing a team before service
• Training on the floor
• Reading your numbers: covers, spend per head, complaints
• Your record
• Interviews and the hire-ready register

Practical: Run a shift as section leader with a trainee.