Preparing the table and dining room
This one-hour course focuses on the physical preparation of a dining space. It covers casual, informal and formal place settings, then the positioning of cutlery, crockery and glassware. Napkin folding, table linen, centrepieces and pre-service room checks complete the syllabus.
Restaurant servers, hotel dining teams, banqueting staff and hospitality students are the stated audience. The course is most closely aligned with learning how different table arrangements and presentation details fit together before service.
From setting a table to serving it
Dining Basics is a separate 30-minute course that also covers greeting, seating, serving and clearing. Choose that syllabus for a broader introduction to the guest-service sequence.
Wine service basics covers glassware selection as part of wine knowledge and pouring, making it a relevant next topic for staff who serve wine at the table.