Restaurant Service demands an extensive knowledge of international cuisine, of beverages and bar service. The waiter is the most important contact person in attending the customers. It is therefore necessary to have a complete command of serving rules and to know the preparation of special dishes and drinks at the guest's table. Basic requirements are skill and resourcefulness, good manners, aplomb and practical ability.

• Serving food and drinks
• Mixing international drinks and working behind the bar
• Preparing food in front of customers, e.g. carving or flambéing
• Serving wine
• Identifying alcoholic drinks
• Folding napkins

• Bistro - Plated service
• Cocktail Bar - Gueridon service
• À la carte restaurant - Cooking at the table
• Fine dining - Gueridon service