Fundamentals

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With warm, vivid descriptions engages Guests and highlights the unique aspects of dishes while maintaining a balance of detail and brevity.
Understanding Guests’ preferences, and ensuring personalized service from the outset, creates a memorable dining experience that emphasizes attention to detail.
In addition to delivering dish descriptors that delight, staff will also solidify their understanding of popular preparation techniques and other kitchen terminology.

Ensures that effective service teams become adept at asking the right questions, while also being aware of appropriate, industry-standard language and terminology.
Emphasizing the importance of active listening and engagement by staff to understand and cater to individual preferences—particularly with allergies/aversions—creates a personalized dining experience that builds trust and rapport.
By introducing a Guest Needs Hierarchy and outlining the fundamental expectations of attentive service, we present a formula of prioritization that spotlights the necessity of always promptly addressing immediate Guest requests.

Emphasizes the importance of organizing and stocking the wait-stations and other satellite storage with essential items before service, ensuring that servers, bartenders, and support staff can deliver efficient and expeditious service to Guests.
Additionally, discussing uniform expectations, including how to appropriately add style to required attire, instills the balance between maintaining professional uniform standards and allowing staff to express individuality through accessories, enhancing team engagement and creating a memorable experience for both employees and Guests.

Prioritizes writing and reading tickets properly and always confirming for accuracy, particularly regarding food safety and specific Guest’s allergies/aversions.
Understanding seat numbers and pivot points ensures timely, precise, and well-presented dish delivery—without auctioning—which elevates the dining experience.
Effective teamwork and clear communication regarding ticket writing standards and recook procedures are also essential to maintain service quality and Guests’ confidence.
When a staff can successfully execute food/beverage running in a coordinated or even synchronized delivery system, Guests will always notice!

Are crucial for a seamless dining experience, ensuring a clean and organized environment, which allows for more efficient service and better guest interaction.
Best practices in bussing and pre-bussing require specific techniques in the proper use of trays, clearing-plates, stacking-plates, and communication with other team members.
Staff should be able to maintain the appearance of command over their actions and uniform, so that diners feel confident that their environment will remain clean, clutter free, crumb-free and moisture-free.
By focusing on streamlining and reducing steps in the bussing process and by maintaining impeccable table cleanliness, club restaurants can create a welcoming atmosphere that prioritizes guest comfort and satisfaction.

Focuses on the importance of concluding a dining experience positively, while efficiently managing table turnovers in a club setting.
Staff are trained to express sincerity and gratitude during farewells, to encourage Guest feedback for continuous improvement, and to effectively coordinate table flips to maximize operational efficiency while ensuring Guests feel relaxed and unrushed.
There is an art to check presentation and finishing strong so that Guests feel respected and valued.

Is crucial for exceptional service, requiring servers and support staff to embody confidence, maintain a polished appearance, and most importantly, to employ and avoid certain words and phrases to create a positive dining experience.
This commitment to respectful communication and meticulous standards not only enhances Guest interactions but also serves as a foundation for transforming any challenges or oversights into opportunities, ensuring Guests feel valued and respected throughout their dining journey.
Mistakes are inevitable, but when staff members recover well from them, Guests can often feel warmer than they may have prior to the miscue.

PRICING

3 LESSONS: $795

5 LESSONS: $1195

10 LESSONS: $1995

20 LESSONS: $3795

e.g. Menu Tasting/Wine List; Charcuterie/Cheeses; Support: Host, Busser, Runner

(Custom Design, Delivery, Coaching And Revisions): MKT Price