Five-Star Restaurant Service
The sequence of service, reading the table and the pace of a full room.
- Price
- From €275 per person
- Duration
- Agreed with the hotel
In a hotel restaurant, the guest judges dinner on three things: how they are welcomed, how long they wait and how well the server reads the table. The programme works on all three, during service, one person at a time. It starts with the mise en place and the welcome in the first two minutes, moves through order taking, plate service and table maintenance, and ends with the bill and the farewell. Pace sits at the centre: the sequence stays the same whether the room is empty or full.
The outcome
Restaurant staff take each table from welcome to farewell with the same sequence and the same pace, even with a full room: the guest receives attentive service that never intrudes, and average spend rises with the quality of service.
Targeted Groups
This programme is designed for:
- Chefs de rang and restaurant commis
- Maîtres d' and assistant maîtres d'
- Restaurant hosts and hostesses
- Newly hired restaurant staff
- Seasonal restaurant staff
- Staff of à la carte and fine-dining restaurants
Course Objectives
By the end of the programme, participants will be able to:
- Prepare the mise en place to the hotel's standard
- Welcome the guest and seat them within the first two minutes
- Read the table: the occasion, the timing and the attention it calls for
- Take the order with a recommendation, noting allergies and preferences
- Serve and clear following the sequence of service
- Manage the timing between courses with the kitchen
- Keep the table in order throughout the meal
- Present the bill and bid the guest farewell by name
Targeted Competencies
Participants will develop the following competencies:
- Mise en place and table setting
- Welcoming and seating guests
- Reading the table
- Order taking and allergy management
- Sequence and pace of service
- Coordination with the kitchen and the pass
- Table maintenance
- Bill and farewell
Unit 01
The restaurant before opening
- Mise en place of the table and the room
- The pre-service briefing: reservations, VIP guests, allergies
- Knowing the menu and the dishes of the day
- Posture, uniform and presence on the floor
Unit 02
The welcome and the first two minutes
- The greeting, the guest's name and seating
- Water, bread and the first suggestion
- Recognising the occasion: a business dinner, an anniversary, a family
- The guest dining alone
Unit 03
Taking the order and recommending
- Presenting the menu and recommending a dish
- Allergies and intolerances: asking, noting, informing the kitchen
- The order of courses and the timing of the table
- Suggesting wine together with the sommelier
Unit 04
Plate service and the pace of the room
- English, French and plated service
- Clearing and preparing for the next course
- Keeping pace with the kitchen when the room is full
- What to do when a dish is late or does not satisfy
Unit 05
The bill and the farewell
- Dessert, coffee and digestif
- Presenting the bill with discretion
- The farewell and the invitation to return
- Recording preferences and observations for the next visit
Every DolceVita programme is individual and tailored: one participant at a time, online or at your property, in live service. Content, pace and case material are calibrated to the competencies and the role of whoever is being trained.
From €275 per person
This is the starting price. The final one depends on how many people we train, the time it takes and what your hotel needs.