Select your
industry category
for our
recommendations on
waitstaff training
programs
and training
materials.
Or contact us for a
free
phone consultation
about your staff
training!
(If you prefer, you can e-mail
us your
contact info and
we'll call you.)
Casinos
• Tribal
Enterprises
• Owner/Operator or
Management Company
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Clubs
• Private
& Public Country Clubs
• City & Business Clubs
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Hotels/Resorts
• Boutique
Hotel Restaurants
• Regional Corporate Franchises &
Independent Owner/Operators
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Providing
a comprehensive,
industry-standard training program for the front-of-house teams at all
of your property's foodservice outlets promotes consistency in service
and provides more flexibility for F&B management to move staff from
venue to venue to ensure quality service and ease staffing
inconsistencies. This training is appropriate for all restaurant
concepts, from buffets (heavy focus on beverage service, table
maintenance and bussing) to fine dining. Here are our suggestions for
the most effective programs for your training needs and goals. Please
use the links provided for more details on each training program or
product.
Casino
Training Recommendations
Existing Restaurants:
Three-phase Table
Service
Tune-Up Program - includes professional mystery diner evaluation,
consultation with F&B Department and restaurant management, The Main Course on Table Service
On-site, Certificate Basic Training Bootcamp (3 days, 3 hours per day)
Professional
Polish
Workshop - gives fine-dining service team members
additional personal and professional refinement skills (2 days, 3 hours
per day)
Super Server
Refresher
Course - Schedule three-to-six months after
Bootcamp training to reinforce front-of-house staff's
skills and knowledge and provide additional guest services training (2
days, 3 hours per day
Additional host/hostess and manager/supervisor workshops are
also
available. We can also schedule on-the-floor
job-shadowing to help
restaurant managers and supervisors become more adept at monitoring and
correcting service. |
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New Restaurant/ Remodel/ Expansion:
Make
the best use of your staff's time
during construction!
The
Main Course on Table Service On-Site, Certificate Basic
Training Bootcamp - This three-day (3 hours per day), intensive,
interactive course
equips trainees with the skills and knowledge to provide efficient,
professional, high-quality service. We encourage all restaurant staff
-- both front- and back-of-house -- to attend. This helps build team
camaraderie and equips kitchen personnel with additional skills.
Professional
Polish
Workshop - gives fine-dining service team members
additional personal and professional refinement skills (2 days, 3 hours
per day)
Even properties that operate only buffets and delis or other casual
dining concepts find it beneficial to schedule a full five-day program
during their down-time as a staff enrichment and development program.
Additional host/hostess and manager/supervisor workshops are
also
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Private
& Public Country Clubs
Business / City Clubs
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Hotel
&
Resort -
Independent Owner/Operators & Franchisees
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We realize that
your
staffing is often done on a seasonal basis and it's hard to justify (to
your board of directors) a staff training program. We also know that
club members can be some of the most demanding diners anywhere -- and
expect high level service. So we strongly suggest that you consider the
following waitstaff training for your own property, in conjunction with
a neighboring club or suggest that your club managers or operators
association sponsor group training as a pre-season development program.
When you hire
seasonal staff:
The
Main Course on Table Service On-Site,
Certificate Basic
Training Bootcamp - This three-day (3 hours per day), intensive,
interactive course
equips trainees with the skills and knowledge to provide efficient,
professional, high-quality service. We encourage all restaurant staff
-- both front- and back-of-house -- to attend. This helps build team
camaraderie and equips kitchen personnel with additional skills. PLUS .
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Professional
Polish
Workshop - gives fine-dining service team members
additional personal and professional refinement skills (2 days, 3
hours/day)
When you
operate
year-round:
Three-phase Table
Service
Tune-Up Program - includes professional mystery diner evaluation,
consultation with F&B Department and restaurant management, The Main Course on Table Service
On-site, Certificate Basic Training Bootcamp (3 days, 3 hours/day) and
Professional Polish Workshop (3 days, 3 hours/day) |
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If you own or
operate
several hotels with restaurants within one state or region, we
encourage you to consider a "train-the-trainer" program similar to one
we presented for an operator of five Best Western properties:
The owner contracted us to train the restaurant staff at one location
and, at our suggestion, invited the restaurant managers, supervisors
and lead servers from all of his other properties around the state to
participate in the training. We provided all managers with a copy of
our training manual, The Main Course
on Table Service, along with a CD of the accompanying
instructor's manual.
These representatives were then able to bring the skills and
information they learned back to their individual properties and
implement the program.
Here's additional information on the type of training we recommend --
The
Main Course on Table Service On-Site,
Certificate Basic
Training Bootcamp - This three-day (3 hours per day), intensive,
interactive course
equips trainees with the skills and knowledge to provide efficient,
professional, high-quality service. We encourage all restaurant staff
-- both front- and back-of-house -- to attend. This helps build team
camaraderie and equips kitchen personnel with additional skills.
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Independent
Restaurants/Catering
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Retirement
Communities
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Host a Main Course on Table Service
Bootcamp and/or Professional Polish Workshop at your property and
invite other restaurants or catering operations to send their staffs
and managers. This allows you to share the cost of our training fees
and travel expenses and make it even more affordable to provide a
training program for your staff. Contact us for more information or use
this link for
program details:
The Main Course on
Table
Service On-Site,
Certificate Basic Training Bootcamp - This three-day, intensive,
interactive course equips trainees with the skills and knowledge to
provide efficient, professional, high-quality service.
Five- or
10-book
sets of The Main Course on Table Service waitstaff
training manual come with a free Instructor's Manual CD and can be
kept
on-hand for new employee training. Our
clients won't let a server on the floor until they've read it! |
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For individual
properties or companies operating less than five communities:
Five-
or
10-book sets of The Main Course on
Table
Service waitstaff
training manual come with a free Instructor's Manual CD and can be
kept
on-hand for new employee training. Our
clients won't let a server on the floor until they've read it!
For
companies
operating five or more communities:
Have one
property
host a
train-the-trainer session of our basic training bootcamp and invite
F&B managers and dining room supervisors from all of your
properties to attend. They can then bring the skills they've learned
back to their waitstaffs.
The Main Course
on
Table Service On-Site,
Certificate Basic Training Bootcamp - This three-day, intensive,
interactive course equips trainees with the skills and knowledge to
provide efficient, professional, high-quality service. |
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