WHO IS THIS FOR?
Anyone interested in developing a better understanding of serving - new servers, servers that want to work in nicer restaurants, even restaurant managers and owners that want to better understand front of house operations.
DOES THIS WORK FOR SOMEONE WITH ZERO EXPERIENCE?
Absolutely. All training assumes nothing of learner's existing knowledge and starts at zero.
WHAT IF I HAVE SOME EXPERIENCE AND WANT TO UP MY SKILLS?
This is perfect. All training starts at zero as there's no way of knowing what you already know, but this will give you an understanding of serving that takes most servers YEARS to grasp.
WHAT STYLE OF DINING IS THIS TRAINING FOR?
We focus on teaching principles (conceptual frameworks) over specifics (where to set glasses, etc) and thus will work for any server in any restaurant but is best for higher-volume, semi-casual and somewhat upscale American restaurants.
HOW ABOUT FINE DINING?
This is not fine-dining training that covers specifics on setting tables and other formalities. We focus on teaching principles over specifics which may be applied to any restaurant environment.
WHAT'S THE DIFFERENCE BETWEEN REAL SERVER TRAINING AND THE DINING EXPERIENCE?
Both are focused on serving in higher-volume restaurants.
RST is more to the point, has more personality, and designed to get you up to speed fast on serving.
DE is more thorough, nuanced, and designed for servers working in nicer restaurants although much can be applied anywhere.
DO YOU TEACH SERVERS HOW TO SELL?
To a degree, but the real focus is on teaching servers how to be more efficient. Serving is a game of output, and the more a server can handle and execute, the more a server can earn.
WILL I REALLY LEARN TO EARN MORE?
Absolutely. Serving is a performance-based job, and your income will reflect your performance. This program will teach you how to perform at a high level.
BUT THIS IS JUST A PART-TIME JOB UNTIL I FINISH SCHOOL....
Even more reason to go through it. You don't need to waste your time learning this over time. And so what if it's temporary? Don't you want to make good money until you start the next thing?.