Applies basic principles of table service in the production dining room. Emphasizes effective serving procedures and techniques, including cordial and prompt attention to customers, proper dress and grooming practices, and in-depth knowledge of menu items.
Goals, Topics, and Objectives
- Dining Room Operation Practices
- Front of the House: Equipment Handling and Identification
- The Fifty-One-O-One Restaurant Menu
- Management's Role in the Service Industry
- Proper Service Etiquette and Ethics
- Table Setting, Service and Style
- Types of Service
- Essential Beverage Service: Wine, Beer and Cocktails
- Point of Sales System
- Demonstrate how to set up a dining room table and place setting prior to serving guests.
- Develop and refine the eight behaviors common to professional servers.
- Experience and demonstrate guest check procedures with 100% accuracy.
- List the menu ingredients and describe the menu ingredients on the 5101 restaurant menu.
- Describe the proper accounting procedures to balance a cash register.
- Identify and describe the servers report and clock-in and clock-out procedures.
- Describe American, English, French, and Russian service.
- Explain inter-relationships and work flow between dining room and kitchen operations.*
- Describe the types of service jobs in the industry and the skills needed to successfully perform the tasks for each job.
- Recognize and use safe and sanitary serving procedures.
- Identify the parts of a cover and set up a variety of covers.
- Describe the duties of a server and demonstrate the ability to perform them.
- Create a summary of side-work duties and demonstrate the ability to perform them.*
- Describe the ways to handle customers with complaints and special needs and demonstrate ways to handle them.
- Use suggestive selling techniques.
- Prepare and serve a variety of tableside dishes.
- Compare and contrast major "types of service".
- Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcoholized beverages including coffee and tea.
- Identify equipment and glassware used for beverage preparation and service.
- Discuss opening and closing procedures of a beverage operation.
- Become ServSafe certified in responsible alcohol service.
Assessment and Requirements
• Class participation - 11 weeks x 30 pts per session: 330 points
• Class quizzes (4 x 10 pts): 40 points
• Dining Room Associate Test: 50 points
• Binder: 20 points
• Paper: 50 points
• Events (8 hours): 60 points
• ServSafe Alcohol Exam: 50 points
• Practical Exam: 50 points
Total Possible Grade Points: 650
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E
ServSafe Alcohol, current edition (with certification exam answer sheet)
Federation of Dining Room Professionals online training and certification