The courses will empower you with the skills and knowledge that will be needed during your working in restaurants as a waiter.

Service is an art form made up of a myriad of tasks.

Being a waiter is not simple, to be a good waiter you must have some serving skills, good time management and a sales ability. Being a waiter will teach you how to be organized, use your time correctly and achieve your goal.
This course will equip you with the skills to become a good waiter and you will be able to use this wherever you go. The course will teach anyone to achieve success by using your surroundings and skills. This course will cover all aspects of basic to intermediate waitering.

The course content features international waitering standards and procedures geared towards the local expectations from restaurants to customers. This course will equip you with the knowledge that will give you an advantage. You will learn how to serve, look after people and earn money. You will inherit many situations or tasks that require your knowledge of the information contained in this course allowing you to become the best and grow in the exciting restaurant industry.
If you have any questions regarding the contents, please do not hesitate to contact a member of the Service Academy team.

Module 1:

  • 1.1. Restaurant History
  • 1.2. The Restaurant Menu
  • 1.3. Hierarchy
  • 1.4. Front of House
  • 1.5. The Kitchen
  • 1.6. Reservations
  • 1.6.1 Waiting List
  • 1.7. Restaurant Types
  • 1.8. Daily Restaurant Operations
  • 1.8.1. Duties
  • 1.8.2. Wait Stations
  • 1.8.3. Waiter Organization
  • 1.8.4. Teamwork
  • 1.8.5. Equipment
  • 1.8.6. Glassware
  • 1.8.7. Cutlery
  • 1.8.8. Crockery
  • 1.8.9. Table Settings
  • 1.8.10 Storage
  • 1.9. Restaurant Language
  • 1.10. POS
  • 1.11. The Job
  • 1.11.1. Shifts
  • 1.11.2. Dress Codes
  • 1.11.3. Policies

Module 2:

  • 2.0. Food
  • 2.1. Meal Periods
    2.1.1. Breakfast
    2.1.2. Lunch
    2.1.3. Dinner
  • 2.2. Cooking Methods
  • 2.3. Cuts
  • 2.4. Temperatures
  • 2.5. Seafood
  • 2.6. Pasta
  • 2.7. Vegetarianism
  • 2.8. Sauces
  • 2.9. Condiments
  • 2.10. Sides
  • 2.11. Dietary Concerns
  • 2.12. Beverages
    2.12.1. Soft Drinks
  • 2.13 Alcohol
    2.13.1. Beer
    2.13.2. Wine
    2.13.3. Spirits
  • 2.14. Coffee
    2.14.1. Milk Types
    2.14.2. Flavoured Syrups
    2.14.3. Sugars and Sweeteners
  • 2.15. Tea
    2.16. Frozen Beverages

Module 3:

  • 3.0. Service
  • 3.1. Customer Service Principles
  • 3.2. Customer Needs
  • 3.3. Customer Complaints
  • 3.4. Service Steps
  • 3.5. Modifications
  • 3.6. Using a Table Plan
  • 3.7. Refire Slips
  • 3.8. Handling Requests
  • 3.9. Allergies
  • 3.10. Wine Service
  • 3.11. Merchant Terminals
  • 3.12 Service Standards
  • 3.13 Do’s and Don’ts
  • 3.14 Scenarios

Module 4:

  • 4.0. Sales
  • 4.1. Sales Tools
  • 4.1.1 Extras
  • 4.2. Upselling
  • 4.3. Customer Averages
  • 4.4. Wording
  • 4.5. Product Knowledge
  • 4.6. Menu Layout
  • 4.7. Menu Graphics
  • 4.8. Loyalty Programmes
  • 4.9. Vouchers
  • 4.10. Turning Tables

Module 5:

  • 5.1. Hygiene
  • 5.2. Hygiene Purpose
  • 5.3. Personal Hygiene
  • 5.4. Restroom Facilities
  • 5.5. Restaurant Cleanliness
  • 5.5.1. Caution Sign
  • 5.5.2. Dishware
  • 5.5.3. Front of House
  • 5.5.4. Mopping
  • 5.5.5. Chemicals
  • 5.5.6. Pest Control
  • 5.6 Safety
  • 5.6.1. First Aid
  • 5.6.2. Fire Safety
  • 5.6.3. CPR
  • 5.6.4. Robbery