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Restaurant Service staff play a vital role in the overall experience of a restaurant customer. From laying tables correctly to having extensive knowledge of each item on the menu; the quality of the service is something that guests often remember as much as the food and drink served.
In this competition, competitors will be assessed on the following:
Good practical skills and a sound understanding of different styles of food & beverage service; formal & casual dining, table theatre, gueridon/silver service, Prosecco preparation and service and knowledge and appreciation of the wine. Competitors will also be judged on their social skills and will be expected to have excellent personal presentation as well as safe and hygienic working practices.
On this page you will be able to download further details on this years competition activity. These can be found in the competition brief.
