Phase 2: COORDINATE
Following your “mystery shop”, we’ll meet with your management team to review the report and make our recommendations. Any policy changes you decide to make can be incorporated into the training we provide in Phase 3. We’ve helped restaurants to become more time- and cost-efficient while improving their products and services by instituting a variety of practices and policies. Among them: using food runners, adopting team service, establishing seat designation systems and changing/upgrading smallwares, equipment and ingredients. You may be overlooking some very simple and easy-to-implement systems that can make your operation run more smoothly and effectively. We’ll help you identify these items and put them into practice.

Phase 3: EDUCATE
Our three-to-five day training programs are tailored to the experience levels and skills of your staff and can be structured as either a “train-the-trainer” for managers and supervisors, then separate staff training, or combined management/staff presentation. A topic list on the next page details areas of training that can be built into  your agenda. We suggest including a pre-training evaluation to determine subjects on which we should focus and a post-training test to determine retention levels. Each session is interactive, includes role-playing and hands-on learning as well as classroom-style teaching. And, because waiting tables isn’t rocket science, we include these fun-with-a-focus activities: Messy Molly’s Hygiene Hijinx, the What’s your ‘tude, dude? Card Game and the Time that Table! Board Game. Our presenter, David Rothschild, has more than 20 years of experience training restaurant staffs ranging from entry-level servers, bussers and hostesses to industry veterans at top resort restaurants.

Certificates are awarded to all participants that successfully complete the course.

Your package also includes five copies of our waitstaff training manual, The Main Course on Table Service, and one PDF file of the accompanying instructor’s manual.

Optional: Our Super Supervisor workshop helps restaurant managers and supervisors learn how to effectively observe, monitor and correct service and interrelate with staff and guests. As part of our manager/supervisor training, we can also include “on-the-floor” sessions during service shifts to enforce the methods taught in the workshop. This last step is key in ensuring adherence to industry standards and consistently excellent service.

Cost of EATiQuette's “Table Service Tune-Up”  Certificate Programs including • mystery shop evaluation • consultation with management team • 3-5 days of staff training (3 hrs. per day): from $3500.00 with 3 days training from $5500.00 with 5 days training (plus reimbursement for “mystery diner” meals and applicable travel expenses)   PLEASE NOTE: These prices are total presenter fees for the programs described -- they are not per person or per day rates. We also  make every effort to minimize expenses and invite you to share costs with other properties in your area that contract for our services.