The training is aimed at professional development, and the certificate obtained does not replace the MYK authorization certificate in training where it is mandatory.

1. Customer Service and Communication Skills

   • Understanding Customer Needs: Ability to respond quickly and accurately to customer requests.
   • Effective Communication: Enhancing the customer experience through polite, professional, and empathetic communication.
   • Dealing with Difficult Situations: Resolving customer complaints and professionally handling challenging situations.

2. Food and Beverage Presentation

   • Menu Knowledge: Being knowledgeable about the dishes and drinks on the menu.
   • Food Presentation: Properly serving dishes and beverages.
   • Dietary and Special Orders: Providing services that accommodate customers’ special dietary needs.

3. Table Setup and Service

   • Table Setup: Properly setting up tables and placing service utensils.
   • Food Service Techniques: Serving food while ensuring it is hot and fresh.
   • Guest Attention: Providing a warm welcome and arranging appropriate seating for guests.

4. Hygiene and Food Safety

   • Restaurant Hygiene Standards: Adhering to hygiene and cleanliness rules within the restaurant.
   • Personal Hygiene: Ensuring waitstaff maintain personal hygiene to create a trustworthy environment for customers.
   • Food Safety: Following health rules during food storage, preparation, and service.

5. Time Management and Organization

   • Multitasking: Managing multiple customers simultaneously and prioritizing tasks effectively.
   • Fast Service: Serving orders quickly and efficiently.
   • Stress Management: Handling stressful situations during peak hours with composure.

6. Sales Techniques and Upselling

   • Cross-Selling Techniques: Increasing sales by introducing and recommending items from the menu.
   • Food and Beverage Pairings: Ensuring customer satisfaction by offering perfect food and drink pairings.
   • Special Offers and Promotions: Promoting campaigns and encouraging customers to take advantage of them.

7. Business Policies and Teamwork

   • Business Rules: Understanding the restaurant’s service philosophy and business policies.
   • Teamwork: Collaborating effectively with other waitstaff, kitchen staff, and management to provide efficient service.
   • Effective Communication: Ensuring clear communication within the team and with customers.

8. Conflict Resolution and Crisis Management

   • Communication with Customers: Professionally resolving negative situations with customers.
   • Handling Crisis Situations: Managing service during busy hours or challenging circumstances without disruption.

9. Innovative Service Techniques

   • Use of Technology: Incorporating modern technologies such as ordering and payment systems, digital menus.
   • Modern Service Methods: Innovative techniques for transparent service and improving customer satisfaction.