PROPER WORK ATTIRE,
We discuss first impressions on every level and the importance of how a guest perceives their experience will be. The students share in a discussion of their impressions and experiences and how it made them feel.
Welcoming guests properly and the importance of eye contact, manners, good communication are taught and rehearsed over and over. We prepare them for actual service where the students get to show what they've learned as they serve their families and school staff lunch the last class as their 'graduation' exercise.
We teach what we know.
TOUR AND DISCUSSION OF
The first of our 8-week training session begins with a tour of both the front and back of the house with an explanation of their differences and importance for a successful business.
And they get to meet the chefs for a Q and A session!
WHAT GOES INTO OPENING A RESTAURANT?
We discuss all the decisions involved in finding the right location, deciding what type of food/experience is desired, creating a name and identity-what a logo is and what it does for a business. Designing the look and feel of it, hiring staff, creating a menu, purchasing equipment, furniture, dinnerware, etc.
IMPORTANCE OF SETTING UP A CLEAN DINING ROOM
The students are given tasks of cleaning tables, banquettes, chairs, counters, windows, sweeping the front entrance and taught to notice what makes the proper presentation to the guest.
HOW TO SET UP FOR SERVICE
Using proper health guidelines, the students spend a lot of time learning the various skills of stocking the shelves, setting the tables, filling salt/pepper shakers, sugar caddies, etc.