Waiter Development Program

4,5 (59 voting)
 Last update date 02/2025
 Türkçe

Lathe Operator Development Program check out our education.

Waiter training is designed to help individuals working in the restaurant and café industry develop customer service, proper food and beverage presentation, hygiene standards, and effective communication skills. This training enhances waiters' professional abilities, maximizing customer satisfaction and business efficiency.

 

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.
The training is open for corporate cooperation, and individual applications are not accepted. The training content can be restructured based on the corporate participant profile and your needs. Following mutual discussions, the scope and method of the training (In-person, Online) are determined, and the related processes are completed. If an agreement is reached, the suitable days and times for both the participants from your organization and our instructors are set, along with the location of the training.

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