The restaurant waiter profession
The waiter’s job can vary from one establishment to another, depending on how it is organized. Generally speaking, however, once the tables have been set, the waiter’s role is to present the menu, take the order, serve the dishes and drinks, clear the table, present the bill, take leave of his customers and ensure that the service has gone smoothly, and finally set a new table for the continuation of the service.
The waiter ensures quality service by executing the service quickly and skilfully, respecting the rules in force but also, and above all, ensuring a quality relationship with the customer by being friendly and courteous and attentive to his requests.
France and appreciates our cuisine. Knowledge of oenology and practical English are increasingly necessary for quality service.
This waiter training course will help you revisit the key functions of a waiter and enhance your service with a single goal in mind: to enjoy your job, satisfy your customers and win their loyalty.
For further information, please do not hesitate to contact us.
TRAINING OBJECTIVE
Develop your skills as a restaurant waiter.
1500€ INCL. VAT
21 hours – 3 days
Our training courses are designed for a maximum of 8 participants.
Calendar
Contents
Module 1. setting up and organizing the service
- Checking crockery and cutlery
- Setting the tables
- Setting up service consoles
- Kitchen and service coordination (knowledge of daily menu, relationship between chef and service)
module 2 . welcoming and serving customers
- Customer welcome and support
- Quality reception criteria
- Presentation of the menu
- Suggestions for the day
- Tray service for aperitifs and amuse-bouches
- Service à la française, à l’anglaise
module 3. applying the essential know-how to customer relations
- Listening to customers and answering their questions
- Reactions to customer feedback (positive or negative)
- Providing each customer with attentive service and creating a special relationship
- The spirit of service
module 4. order taking and service
details
- Face-to-face
- Distance learning available (on request)
- Registration 1 week in advance
Target audience and prerequisites
Hotel, restaurant and events personnel.
- General public
NO PREREQUISITES
Teaching methods
Individualized training.
Active and participative teaching methods with course application:
- Setting the scene
- Indoor quiz
- Case studies
- Training support documents projected in the classroom
- Access to a digital space dedicated to training
Certification validation
- Assessment of skills by MCQ
- How to obtain the “Butler Academy” internal certificate: 70% of answers must be correct to validate the certificate.
- At the end of the training, a certificate will be given to the beneficiaries specifying the nature, skills acquired and duration of the training.
Our key figures
Trainees in 2022
Abandon
Successful completion of WSET
Hours of training in 2022
Up-to-date website
The trainers
Sarah Z. : Handicap Referent
Tel: 07 68 44 27 23 / 01 88 61 78 95
Mail: accueilPSH@butler-academy.com
Sarah welcomes and accompanies all people with disabilities.
For any request to adapt our training offer, she will be at the heart of the organization and the link with our partners and referents dealing with the subject of disability.
Samuel G. : President
Tel: 01 88 61 78 90
Mail: commercial@butler-academy.com
Samuel answers all questions relating to company organization, accounting and suppliers.
Aurélie R. : Training Manager
Tel : 01 88 61 78 95
Mail: contact@butler-academy.com
Aurélie and the training referent for trainees, manages, companies and trainers.
She listens to everyone’s feedback and problems, and makes every effort to propose appropriate content.
CONTACT US
BUTLER ACADEMY - HOTEL TRAINING
7-9 rue Paul Barruel 75015 PARIS
General contact
Email: contact@butler-academy.com
Telephone: 01 80 91 61 82
Fax: 01 80 91 60 75