Dining Etiquette & Service Excellence Training
- 1. SKILL TRAINING OGDCL Server Batch 2 By Umar Farooq
- 2. The importance of Training Engagement & Retention Productivity Boost Investing in training shows employees that the organization values their growth, boosting morale and retention. Well-trained employees work more efficiently, leading to increased productivity and better quality of work. Skill Development Training helps employees acquire new skills, stay up-to-date with industry trends, and improve job performance.
- 3. Greeting and Seating Politeness and Courtesy International Greeting Styles Speaking and behaving in a respectful and kind way with everyone. Greeting guests or top management politely in a way that suits their culture, like a handshake, bow, or friendly verbal welcome. Knowledge of Guest Profile Knowing basic information about the guest, such as their preferences, culture, and needs, so you can serve them better.
- 4. International Dining Etiquette Versions of DSTs Culture based Dos & Don’ts Different styles of Dining Skills Training for various cultures or events. • Manners you should follow and things you should avoid based on a guest’s culture.
- 5. Product Knowledge Menu Familiarity Knowing all the items on the menu, their ingredients, and how they are prepared so you can answer guest questions confidently.
- 6. Order Taking & Serving Types of Serving Different ways to serve food and drinks, like plated service, buffet, or tray service. Order Taking Art Taking orders politely and accurately while making the guest feel valued. Sequence in the meeting rooms The correct order of serving and clearing items during meetings. International service Standards Following globally accepted rules and practices for professional
- 8. Table Setting and Presentation Standards Formal table setting for meetings or dining
- 9. Table Setting and Presentation Standards Tray setup and dish alignment
- 10. Table Setting and Presentation Standards Napkin folding and placement
- 12. Service Styles and Techniques 1) Plated service vs. buffet vs. tray service Each guest gets their food already arranged on a plate and served directly to them. 2) Silent service techniques (minimal disruption) Serving or clearing items quietly, without talking much, so guests are not disturbed. 3) Replenishing items discreetly during meetings Adding more food, drinks, or supplies without interrupting or distracting the people in the meeting. Food is placed on tables, and guests serve themselves. Food and drinks are carried on a tray and served to guests, often in rooms or meeting spaces. 4) Clearing used dishes smoothly means removing empty plates, glasses, and cutlery quietly and efficiently without disturbing guests, keeping the table tidy while they continue eating or talking.
- 14. Service Styles and Techniques 2) Buffet Service
- 15. 3) Tray Service
- 16. Clearing used dishes smoothly
- 17. Basic Crockery for Fine dine setup
- 18. Basic Cutlery Dinner Knife L: 233mm Dinner Fork L: 232mm Dinner Spoon L: 218mm Dessert Forks L: 196mm Dessert Spoon L: 195mm Soup Spoon L: 208mm Tea Spoon L: 153mm Coffee Spoon L: 138mm Suger Spoon , L: 139mm Dessert Knife L: 210mm Ice Cream Spoon, L: 150mm Soda Spoon L: 191mm Butter Knife, L: 163mm Fish Forks L: 222mm Cake Fork L: 156mm Fruits Fork L: 160mm Steak Knife L: 233mm Serving Fork L: 232mm Serving Spoon , L: 220mm Fish Knife L: 235mm Salad Fork L: 212mm Salad Spoon , L: 212mm
- 19. Basic Glassware
- 20. THANK YOU