Following the dining-service sequence
This 30-minute course covers the main stages of service for waiting staff and hospitality newcomers. Place settings lead into greeting and seating guests, serving food and drinks, then clearing and resetting tables. Special requests and dietary needs are also part of the syllabus.
It is a useful starting point when a role involves looking after guests throughout a meal. The emphasis extends beyond preparing a place setting to the service that follows it.
Choosing between the two table-service courses
Setting the Table is a separate one-hour course focused on cutlery, crockery, glassware, napkins, table linen and room preparation. Dining Basics gives more attention to greeting, serving and clearing. The different syllabuses help a learner choose the part of dining-room work they need to study.
For the ingredient-information side of dietary requests, Allergen Awareness covers allergen communication and labelling in more detail.
