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In this video, we walk you through the Steps of Service that every waiter should follow to ensure that your guests have consistently excellent experiences at your restaurant. From greeting a new table to dropping off the check, we explain in depth what habits and skills servers need to cultivate to take the fullest advantage of every step in the service process.

Restaurant Wings provides straightforward and engaging training to empower team members, streamline guest service, lift team morale and turn any employee into a seasoned service professional. Once we take them under our wing, you’ll see the difference. We are an invaluable resource for owners of restaurants and small restaurant chains, allowing you to compete with large national chains who use their own in-house training programs.
Does the salad fork go on the right or left? And what is a charger? Learn the terminology and techniques to set a traditional dinner table with proper placement of flatware, plates and glasses. From the Hospitality & Tourism Management curriculum by Paxton/Patterson College & Career Ready Labs.
This is a DIY Napkin folding tutorial for all. There are 6 easy ways to fold napkins and show off your awesome hosting skills. This is also suitable for any other events such as a DIY wedding, dinner parties, or really any time you want your table to look oh so fancy and BEAUTIFUL !
This video will give a brief explanation about the techniques used to take orders in a restaurant.
This video will give you a brief explanation and overview about Plated Service Procedures
This video will give you a brief explanation about the techniques used to greet and seat guests.
This video will give you a brief explanation about the techniques used during formal service.
This video will give you a brief explanation about the techniques used during filleting.
This video will give you a brief overview about the techniques used to polish wine glasses.
This video will give you a brief explanation about the techniques used to present the bill and take payments.