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Servers and Staff

Knowledgeable and efficient waitstaff can mean the difference between a guest having a memorable experience or a negative experience. The waitstaff need to be professional, above average and well respected by the guests, rather than mere order-takers and plate-carriers. Their goal should be to maximize food and beverage sales. By achieving this goal, not only does income to the restaurant increase, but tip income to the staff increases, allowing the restaurant to attract and keep a high quality staff.

The International School of Protocol specializes in developing programs to meet the specific needs of restaurants. The goals of our programs are to help restaurants develop and maintain staff who are professional, good communicators, team workers, and knowledgeable of the rules of the table.

The International School of Protocol's training for waitstaff includes the following topics:
Attitude is #1
Dressing the Part of a Professional Waitron
Appropriate Greetings
Menu Insight and Knowledge
Rules for Serving
Silent Service Code
Teamwork
Upselling
Communication Skills
Customer Relations
Nonverbal Communication
Verbal Communication
Do's and Don'ts when Interacting with Guests

The International School of Protocol's professional training services for restaurants help to ensure managers that the servers and staff are representing the restaurant in the most professional manner possible.