The Silent Codes of Fine Dining
Fine-dining service training for international guests
For Michelin-starred restaurants, Michelin-aspiring restaurants, private members’ clubs and luxury hotel restaurants.
Programme content
Eight modules for front-of-house teams
The programme aligns service with the restaurant’s concept and the expectations of an international clientele.
Our trainers cover service principles, table etiquette and floor situations. The emphasis is on timing, cultural awareness and judgement rather than memorised phrases.
Define service standards that match the restaurant’s concept, position and guest experience.
Use discretion, restraint and presence without relying on scripts or rigid rules.
Read different cultural expectations and adapt service without making assumptions.
Work on tone, timing, body language and when to engage or step back.
Cover the service flow from arrival and coat service through to the guest’s departure.
Use cutlery, glassware and tableware correctly and coordinate movement in the dining room.
Apply the same service standards across teams and different service situations.
Practise realistic cases and apply the training to live restaurant operations.
