Articles
Guest service and serviceService · 8 minA review of service's phases guest types body language and how you professionally handle both the happy and the dissatisfied guest.Table setting and serving techniqueCatering technique · 7 minHow a table is set correctly, how you serve and clear professionally, and which techniques belong to smooth serving.Beverages — wine, beer and hot drinksBeverage knowledge · 8 minAn introduction to beverage categories, serving, pairing with food and responsible dispensing.Upselling and sales with professional weightSales · 8 minHow you recommend and suggest so the guest gets a better experience and the restaurant better turnover — based on professional knowledge rather than pressure.Wine and spirits in depthBeverage knowledge · 9 minA step deeper into wine's grapes and taste how to taste wine systematically and an overview of the main categories of spirits for professional guidance.Catering operations — what happens behind the serviceCatering operations · 8 minAn introduction to the operational aspects of the restaurant: cash handling and accounting, warehouse and ordering, shift planning and cooperation between front of house and kitchen.Alcohol license and responsible serviceLegislation · 9 minA review of the rules for alcohol licensing under the restaurant law who issues the license age limits and your personal responsibility for responsible service.Allergen information to the guestLegislation and guest safety · 8 minHow you as a waiter handle allergen information under EU 1169/2011, what the duty to inform entails in the dining room, and how you ensure the answer is always correct.Hygiene and working environment in servingHygiene and working environment · 8 minHow you keep hygiene in order in the dining room, protect your own body from wear and injury, and contribute to a healthy working environment in a busy restaurant.History of waitering — from court etiquette to modern serviceHistory · 10 minThe story of the waiter trade: from the Middle Ages' taverns and court service, through the great upheaval from service à la française to service à la russe, to the restaurant's emergence and the profession's path to formal education in Denmark.Menu and menu compositionSales · 8 minA review of how a menu is built what principles guide pricing and placement of dishes and how you as a server use the menu's logic to guide the guest better.Table reservations, table plan and bookingIf you plan to start a vocational training as a truck driver, the basic qualification training is typically combined with the actual driving licence training — that is the fastest way to start commercial driving from 18 years old. · 7 minA review of how table reservations and table plans connect with operations how you handle overbookings and no-shows and why turnaround time is one of the most important factors in a well-functioning dining room.Bar and cocktail technique — basic principlesBeverage knowledge · 8 minAn introduction to the basic bar equipment and the four classic preparation methods — shake, stir, build and muddle — and how to serve and talk about cocktails with professional confidence.Conference, corporate and banquet serviceCatering technique · 9 minLarge events place different demands on the waiter than ordinary à la carte service. This article covers buffet and presentation service, place setting on a large scale, team collaboration and the typical pitfalls at banquets and conferences.Quality control and food safety in the dining room.Legislation · 8 minAn introduction to self-monitoring and the smiley scheme, and why the requirements apply not only to the kitchen but also the dining area — temperature control, hygiene and what the Danish Food Agency's inspection visits check.The education path and the journeyman exam as a journeyman.Education · 8 minA review of the server apprenticeship's structure from basic course through main course to journeyman exam how school and practice alternate and what is expected of you at the final exam.Career paths after the journeyman certificateCareer · 7 minA journeyman's certificate as a waiter is the start not the end. This article looks at typical career paths within catering hotels and the experience economy and what further training can take you forward.Sustainability and food waste in cateringSustainability · 8 minPLACEHOLDER_36