RESTAURANT SERVICE STANDARD TRAINING PLAN

April May June

No. REVIEW TOPIC
W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
1 Posture and Front of the House Etiquette x
2 Meeting Grooming Standards (review) x
3 Folding Napkin x
4 Checking Drink List/Menu/Check Folders x
5 Setting Up a Table x
6 Waiter Station x
7 Identifying Restaurant Lay-Out x
8 Cleaning Service/Side Station x
9 Hygiene inspection x
10 Telephone Etiquette x
11 Answering Phones x
12 Taking Reservations x
13 Equipment Knowledge x
14 Menu/Beverage Knowledge x
15 Greeting Guests x
16 Escorting Guests x
17 Seating Guests x
18 Serving the Single Diner x
19 Wait List Procedures x
20 Table Approach x
21 Placing Napkin on Guest’s Lap x
22 Offering Beverage x
23 Offering Cold Scented Towel x
24 Presenting the Menu x
25 Giving Menu Explanation x
26 Wine Suggestions and Descriptions x
27 Explanations of Specials x
28 Cold Beverage Service x
29 Hot Beverage Service x
30 Bottled Wine Service x
31 Champagne Service x
32 Taking Food Orders x
33 Up-selling techniques x
34 Repeating guest’s order x
35 Proper Set Up Prior to Food Service x
36 Picking Up Food from Kitchen x
37 Carrying Plates x
38 Serving the Food Order x
39 Informing Guests What You are Serving x
40 Carrying Service Tray x
41 Offering a Second/Next Round of Drink x
42 Inquiring about Guest Satisfaction x
43 Handling Peak Business Times x
44 Handling Table Side Problems or Guest Complaints x
45 Clearing the Table x
46 Offering Dessert, Coffee or Tea Service x
47 Presenting the Check x
48 Closing a Check x
49 Bidding Guest’s Farewell x
50 Bussing a Table after Departure x
51 Setting/Resetting a Table x
52 Handling Emergencies x
53 Setting Up Condiment x
54 Folding Cold Scented Towel x
55 Captain Order Process x
ROLE PLAY PRACTICE
Welcome guest
Seating of guest
Unfolding Napkin
Present drink list
Taking beverage order
Pouring ice water.
Presenting menu
Taking food order
Taking bread and butter
Present wine list
Resetting Cutlery
Serving food
Check extra drink order
Clearing plate
Recommending dessert menu
Check guest satisfaction
Service coffee / tea and offer to guest
Checking on guest's bill / presenting of bill
Pulling out the chair
Bid farewell
 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
No. TOPIC 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60'
L P L P L P L P L P L P L P L P L P L P L P L P L P L P L
1 Posture and Front of the House Etiquette
2 Meeting Grooming Standards
3 Folding Napkin
4 Checking Drink List/Menu/Check Folders
5 Setting Up a Table
6 Waiter Station
7 Identifying Restaurant Lay-Out
8 Cleaning Service/Side Station
9 Hygiene inspection
10 Telephone Etiquette
11 Answering Phones
12 Taking Reservations
13 Equipment Knowledge
14 Menu/Beverage Knowledge
15 Greeting Guests
16 Escorting Guests
17 Seating Guests
18 Serving the Single Diner
19 Wait List Procedures
20 Table Approach
* L: Lecture
P: Practice
15 16 17 18 19 20
60' 60' 60' 60' 60' 60'
P L P L P L P L P L P
 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
No. TOPIC 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60'
L P L P L P L P L P L P L P L P L P L P L P L P L P L P L
1 Placing Napkin on Guest’s Lap
2 Offering Beverage
3 Offering Cold Scented Towel
4 Presenting the Menu
5 Giving Menu Explanation
6 Wine Suggestions and Descriptions
7 Explanations of Specials
8 Cold Beverage Service
9 Hot Beverage Service
10 Bottled Wine Service
11 Champagne Service
12 Taking Food Orders
13 Up-selling techniques
14 Repeating guest’s order
15 Proper Set Up Prior to Food Service
16 Picking Up Food from Kitchen
17 Carrying Plates
18 Serving the Food Order
19 Informing Guests What You are Serving
20 Carrying Service Tray
15 16 17 18 19 20
60' 60' 60' 60' 60' 60'
P L P L P L P L P L P
 1 2 3 4 5 6 7 8 9 10 11 12 13
No. TOPIC 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60' 60'
L P L P L P L P L P L P L P L P L P L P L P L P L
1 Offering a Second/Next Round of Drink
2 Inquiring about Guest Satisfaction
3 Handling Peak Business Times
4 Handling Table Side Problems or Guest Complaints
5 Clearing the Table
6 Offering Dessert, Coffee or Tea Service
7 Presenting the Check
8 Closing a Check
9 Bidding Guest’s Farewell
10 Bussing a Table after Departure
11 Setting/Resetting a Table
12 Handling Emergencies
13 Setting Up Condiment
14 Folding Cold Scented Towel
15 Captain Order Process
13 14 15 16 17 18 19 20
60' 60' 60' 60' 60' 60' 60' 60'
P L P L P L P L P L P L P L P