Casual Waiting

Course Content

Module 1: History of waitressing.

A brief look at the evolution of table service, from early hospitality traditions to modern professional standards.

Module 2: Manual and Handling Food.

Core principles of safe, hygienic, and efficient food handling to ensure quality and customer well-being.

Module 3: Waiter General Job Description.

An overview of key responsibilities and the essential skills (communication, organisation, and service excellence) required for the role.

Module 4: Related subjects & Knowledge Areas.

Foundational topics that support professional service, including hygiene, nutrition, communication, and basic culinary understanding.

Module 5: Table setting & Tablecloth laying.

How to prepare elegant, functional table setups using correct cutlery, glassware, and service layouts.

Module 6: Food story telling.

Techniques for describing dishes with clarity and appeal, enhancing the guest’s experience through engaging a la carte narration.

Module 7: Wines (Cata, Pairing)

Introduction to wine characteristics, tasting methods, and pairing principles to elevate the dining experience.

Module 8: Customer Service (How to approach to the customers, welcoming, how to offer the culinary experience, sales skills)

Approaching guests with confidence and warmth welcoming, guiding, recommending, and selling with professionalism and charm.

Module 9: Dress code and conduct.

Standards of appearance, behaviour, and etiquette that reflect professionalism and brand identity.

Practice & evaluation

Hands on service exercises followed by constructive assessment to build confidence and competence.

Certificate of Completion

Recognition of successful participation and achievement in the training programme.