Hard Skills
Entry-levelTable Setting and Mise-en-placeThe ability to arrange cutlery, glassware, and linens according to specific service standards before guests arrive.
IntermediateFood and Beverage KnowledgeA comprehensive understanding of menu items, ingredients, preparation methods, and potential allergens.
Entry-levelPOS System ProficiencyThe technical ability to use Point of Sale software to accurately enter orders, process bills, and manage table status.
IntermediateFood Safety and Hygiene StandardsStrict adherence to health regulations regarding safe food handling, sanitation, and cross-contamination prevention.
Soft Skills
IntermediateCustomer Service ExcellenceThe practice of anticipating guest needs, providing polite interactions, and maintaining a positive hospitality atmosphere.
AdvancedUpselling and Suggestive SellingThe ability to persuasively suggest additional items, premium upgrades, or beverage pairings to guests.
IntermediateEffective Team CommunicationCoordinating with kitchen staff and other servers to ensure timing and flow of service are seamless.