food and beverage fine dining restaurant training BODY LANGUAGE THE BASICS 1) Your posture. Good posture – Standing up straight, with your shoulders back and
chin up. Bad posture – slouching, with your shoulders drooping, back curved and
head down. free song [ Ссылка ]
2) Eye contact. You should always look Guests in the eye when you speak to them.
3) Your expression. Smiling makes the Guest feel welcome, comfortable, and at ease.
Frowning, or looking annoyed or bored, tells the Guest you don’t want to be there.
4) Your hands. Use an open palm when gesturing. Pointing is considered very rude
and aggressive.
5) Movement. Never run in the dining area. Also don’t walk too slowly. Always stand
aside for Guests.
1.1 Understanding the Dining
Experience
1.1.1 The Ten Phases of Service
1.1.2 Extended Menu Sequence
1.1.3 Service Styles
1.1.4 The Five Senses in Guest Areas
1.1.5 Five Senses – Interactive Analysis
1.5 Cutlery
1.5.1 Introducing Cutlery
1.5.2 The Starter Knife and Fork
1.5.3 The Main Course Knife and Fork
1.5.4 The Fish Knife and Fork
1.5.5 The Steak Knife
1.5.6 The Butter Knife
1.5.7 The Cheese Knife
1.5.8 The Oyster Fork
1.5.9 The Teaspoon and Demitasse Spoon
1.5.10 The Soup Spoon
1.5.11 The Dessert Spoon and Dessert Fork
1.5.12 Polishing Cutlery
1.5.13 The Rules of Cutlery
1.8 Linen and Table Décor
1.8.1 The Fundamentals of Linen
1.8.2 Rules of Linen
1.8.3 The Simple Square Napkin Fold
1.8.4 The Simple French Napkin Fold
1.8.5 The Pyramid Napkin Fold
1.8.6 The Cutlery Napkin Fold
1.8.7 The Bread Pouch Napkin Fold
1.8.8 The Lily Napkin Fold
1.8.9 The Bird of Paradise Napkin Fold
1.8.10 The Bishop’s Hat Napkin Fold
1.8.11 The Diamond Napkin Fold
1.8.12 The Rosebud Napkin Fold
1.8.13 Linen During Service
1.8.14 Table Décor
1.2 Roles and Responsibilties
1.2.1 Who’s Who in Service
1.2.2 Who’s Who in the Kitchen
1.2.3 Teamwork
1.2.4 Duties and Checklists
1.2.5 Sections and Position numbers
1.6 Crockery
1.6.1 Introducing Crockery
1.6.2 Polishing Crockery
1.6.3 The Rules of Crockery
1.3 Apperance, Hygiene and
Uniform
1.3.1 Hygiene and Appearance
1.3.2 Uniform
1.3.3 The Waiter’s Toolkit
1.3.4 Hygiene in a Food Service
Environment
1.7 Glassware
1.7.1 Polishing Glassware
1.7.2 The Rules of Glassware
1.7.3 Tumbler Glasses
1.7.4 Stemware
1.4 Basic Communication
1.4.1 Body Language – The Basics
1.4.2 Common Mistakes and Bad
Habits
1.4.3 Communicating with
Colleagues – Before Service
1.4.4 Communicating with
Colleagues – During Service
1.4.5 Communicating with
Colleagues – After Service
1.9 Setting Up a Dining Room
1.9.1 Getting the Guest Information
1.9.2 Cleaning the Dining Area
1.4.3 Tables and Chairs
1.9.4 Setting a Table
1.9.5 A Focus On – Setting a Big
Round Table
1.9.6 A Focus On – White Gloves
1.9.7 The Waiter’s Station
1.9.8 Resetting the Table During
Service

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