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← Waiter
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Articles
Articles
Articles
18
Guest service and service
Service · 8 min
A review of service's phases guest types body language and how you professionally handle both the happy and the dissatisfied guest.
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Table setting and serving technique
Catering technique · 7 min
How a table is set correctly, how you serve and clear professionally, and which techniques belong to smooth serving.
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Beverages — wine, beer and hot drinks
Beverage knowledge · 8 min
An introduction to beverage categories, serving, pairing with food and responsible dispensing.
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Upselling and sales with professional weight
Sales · 8 min
How you recommend and suggest so the guest gets a better experience and the restaurant better turnover — based on professional knowledge rather than pressure.
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Wine and spirits in depth
Beverage knowledge · 9 min
A 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.
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Catering operations — what happens behind the service
Catering operations · 8 min
An 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.
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Alcohol license and responsible service
Legislation · 9 min
A review of the rules for alcohol licensing under the restaurant law who issues the license age limits and your personal responsibility for responsible service.
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Allergen information to the guest
Legislation and guest safety · 8 min
How 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.
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Hygiene and working environment in serving
Hygiene and working environment · 8 min
How 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.
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History of waitering — from court etiquette to modern service
History · 10 min
The 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.
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Menu and menu composition
Sales · 8 min
A 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.
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Table reservations, table plan and booking
Planning · 7 min
A 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.
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Bar and cocktail technique — basic principles
Beverage knowledge · 8 min
An 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.
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Conference, corporate and banquet service
Catering technique · 9 min
Large 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.
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Quality control and food safety in the dining room.
Legislation · 8 min
An 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.
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The education path and the journeyman exam as a journeyman.
Education · 8 min
A 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.
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Career paths after the journeyman certificate
Career · 7 min
A 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.
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Sustainability and food waste in catering
Sustainability · 8 min
Food waste costs both climate and money. This article looks at figures for food waste in the catering industry, the EU's new targets for 2030, and how you as a waiter can contribute to less waste through portion sizes, doggy bags and good communication with the kitchen.
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