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So You Want to Work in Fine Dining?

Server Training

12-WEEK COURSE

We will meet once per week for 12 weeks via Online Video Chat

All content will be recorded and distributed to participants

At the end of the 12 weeks there will be a 2-day hands-on training workshop

Attendees will receive a comprehensive guide with all material covered during the course

Participants will receive a Certificate of Completion after finishing the Course

Each Graduate will receive 2 job interview opportunities

Graduates will be able to use Alvin Brantley Jr. as one of their personal references

Participants will get access to a Private Facebook Group

GUEST SPEAKERS

NETWORKING OPPORTUNITIES

INSIDER INDUSTRY INFORMATION

Click the button below to Register:

Curriculum

Professional Development

Fine Dining Etiquette

Menu Knowledge

Presentations

Cocktail & Beer Knowledge

Basic Wine Knowledge & Service

Fine Dining Bartender & Etiquette

Next Level Service

Private Dining/ Banquet 
Service

Internal Customers

Management/ Co-workers

Salesmanship

 “Always render more and better service than is expected of you, no matter what your task may be.”

-Og Mandino

Module 1

Professional Development

  • Appearance & Personal Grooming

  • Uniform Standards

  • Professional & Respectful Communication

  • The Handshake

  • Body Language & Posture

  • Eye Contact

  • Quality of Character

  • Promptness

  • Being Prepared for Work

  • Demonstrating a Positive Attitude 

Module 2

Fine Dining Etiquette

  • How to serve food

  • How and when to clear dishes

  • Table Maintenance

  • Table Setting

  • Teamwork

  • Reading the Guest

  • Running Food

  • Running Drinks

  • Water Service

  • Crumbing the Table

  • Multi-courses

  • Language of the Silverware

Module 3

Menu Knowledge

  • Learning the Recipes

  • How to Study

  • Maximizing Knowledge

  • Knowing your Allergens

  • Cooking Techniques

  • Different Meats (Cuts & Grades)

  • Familiarity with Seafood

  • Studying Outside of Work

  • Dessert Menu

  • Establishing Rapport with Chef

  • Available Spirit Brands

  • Cocktail Recipes

  • Wine List: BTG vs Bottle

  • Menu Change

Module 4

Presentations

  • The Art of the Presentation

  • My Formula for Presenting Selections

  • Eye Contact

  • Upselling Seamlessly

  • Projecting Your Voice

  • Enthusiasm & Genuineneess

  • Gaining a Guest's Trust

  • How and When to Practice

  • Using Descriptive Words

  • Multiple Unscripted Presentations

  • Handling Hecklers

Module 5

Cocktail & Beer Knowledge

  • Handcrafted Creations

  • Knowing Your Recipes

  • Describing Flavor Profiles

  • Guiding Guests to the Perfect Beverage

  • Upselling to Premium Spirits

  • Lager vs. Ale

  • Familiar with Craft Beers

  • How to Pour Beers

  • How to Garnish Cocktails

  • Service Related Questions on Cocktails

Module 6

Basic Wine Knowledge & Service

  • Knowing Your Grape Varietals

  • Guiding Your Guests Through the Wine List

  • Recommending Specific Wines

  • Wine Retrieval

  • Presenting the Wine

  • Opening the Wine

  • Pouring the Wine

  • Proper Glassware

  • How to use a Serviette

  • Presenting Champagne

  • Opening Champagne

  • Decanting Wine

  • Proper Pouring Sequence

  • Guests Brining in their own Wine

  • Carrying Bottles throughout the Restaurant

  • Food & Wine Pairing

Module 7

Fine Dining Bartending & Etiquette

  • Greeting Bar Patrons

  • Learn & Memorize your Recipes

  • Learning & Using Guest Names

  • Learning Guests Preferences

  • Perfect Your Pours

  • Showmanship

  • Know your Wines

  • Being a Conversationalist

  • Mixologist Certified

  • ABCs of Bartending

  • Making Recipe Batches

  • Cutting Fresh Garnishes

  • In-Depth Knowledge

Module 8

Private Dining/Banquette Service

  • Mis En Place

  • Symmetrical Settings

  • Spotless Room

  • Proper Lighting

  • Proper Table and Seat Spacing

  • Greeting the Party

  • Serving Hors d'oeuvres

  • Taking Cocktail Orders

  • Presenting the Menu

  • Serving Courses

  • Clearing Courses

  • Coffee or Tea Service

  • Communicating with the Host

  • Silent Service

Module 9

Internal Customers

  • Working with your Team

  • Communication with Chef

  • Working with your Service Assistant

  • Working with the Sommelier

  • Working with the Host/Hostess

  • Working with the Dishwasher

  • Working with the Prep Team

  • Communicating Effectively & Respectfully

  • How to Deal with Grievances

  • Recognizing the Ultimate Goal

  • Movement Throughout the Restaurant (Chatter)

Module 10

Management/Co-workers

  • Knowing the Chain of Command

  • Accepting Constructive Criticism

  • Taking Ownership

  • Dealing with Confrontation Graciously

  • When to Ask for Help

  • Helping Others Automatically

  • When to get a Manager

  • How to get out of the Weeds

  • Teaching Others vs. Correcting Others

  • Golden Rule

Module 11

Salesmanship

  • Recommendations vs. Gouging

  • How to Create Regulars

  • How to Obtain Call Parties

  • Guest Compliments

  • Contests

  • Comment Cards/Surveys/Emails

  • Suggesting Multi-Courses

  • Upselling Seamlessly

  • Maintaining Full Control of your Table

Module 12

Next Level

  • Controlling Your Attitude

  • Creating Satisfaction from Dissatisfaction

  • Turning an Unhappy Customer into a Call Party

  • Utilizing All of your Resources

  • Providing More Service Than You Get Paid For

  • Creating Memorable Experiences

  • Learning & Using Guest Names

  • Awareness of Non-Verbal Communication

  • Attention to Detail

  • Anticipating Guest Needs Before They Ask

  • Staying Ready so that you don't have to Get Ready

  • Consolidating Tasks

  • Ability to Delegate Quickly & Effectively

  • Working Well Under Pressure

  • Being the First to Volunteer (Job No One Wants)

Click the button below to Register:

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