food and beverage fine dining restaurant training BODY LANGUAGE THE BASICS

food and beverage fine dining restaurant training BODY LANGUAGE THE BASICS 1) Your posture. Good posture – Standing up straight, with your shoulders back and
chin up. Bad posture – slouching, with your shoulders drooping, back curved and
head down. free song https://lickd.co/r/UCWBGG7daxjktifPlTIBXdEg
2) Eye contact. You should always look Guests in the eye when you speak to them.
3) Your expression. Smiling makes the Guest feel welcome, comfortable, and at ease.
Frowning, or looking annoyed or bored, tells the Guest you don’t want to be there.
4) Your hands. Use an open palm when gesturing. Pointing is considered very rude
and aggressive.
5) Movement. Never run in the dining area. Also don’t walk too slowly. Always stand
aside for Guests.
1.1 Understanding the Dining
Experience
1.1.1 The Ten Phases of Service
1.1.2 Extended Menu Sequence
1.1.3 Service Styles
1.1.4 The Five Senses in Guest Areas
1.1.5 Five Senses – Interactive Analysis
1.5 Cutlery
1.5.1 Introducing Cutlery
1.5.2 The Starter Knife and Fork
1.5.3 The Main Course Knife and Fork
1.5.4 The Fish Knife and Fork
1.5.5 The Steak Knife
1.5.6 The Butter Knife
1.5.7 The Cheese Knife
1.5.8 The Oyster Fork
1.5.9 The Teaspoon and Demitasse Spoon
1.5.10 The Soup Spoon
1.5.11 The Dessert Spoon and Dessert Fork
1.5.12 Polishing Cutlery
1.5.13 The Rules of Cutlery
1.8 Linen and Table Décor
1.8.1 The Fundamentals of Linen
1.8.2 Rules of Linen
1.8.3 The Simple Square Napkin Fold
1.8.4 The Simple French Napkin Fold
1.8.5 The Pyramid Napkin Fold
1.8.6 The Cutlery Napkin Fold
1.8.7 The Bread Pouch Napkin Fold
1.8.8 The Lily Napkin Fold
1.8.9 The Bird of Paradise Napkin Fold
1.8.10 The Bishop’s Hat Napkin Fold
1.8.11 The Diamond Napkin Fold
1.8.12 The Rosebud Napkin Fold
1.8.13 Linen During Service
1.8.14 Table Décor
1.2 Roles and Responsibilties
1.2.1 Who’s Who in Service
1.2.2 Who’s Who in the Kitchen
1.2.3 Teamwork
1.2.4 Duties and Checklists
1.2.5 Sections and Position numbers
1.6 Crockery
1.6.1 Introducing Crockery
1.6.2 Polishing Crockery
1.6.3 The Rules of Crockery
1.3 Apperance, Hygiene and
Uniform
1.3.1 Hygiene and Appearance
1.3.2 Uniform
1.3.3 The Waiter’s Toolkit
1.3.4 Hygiene in a Food Service
Environment
1.7 Glassware
1.7.1 Polishing Glassware
1.7.2 The Rules of Glassware
1.7.3 Tumbler Glasses
1.7.4 Stemware
1.4 Basic Communication
1.4.1 Body Language – The Basics
1.4.2 Common Mistakes and Bad
Habits
1.4.3 Communicating with
Colleagues – Before Service
1.4.4 Communicating with
Colleagues – During Service
1.4.5 Communicating with
Colleagues – After Service
1.9 Setting Up a Dining Room
1.9.1 Getting the Guest Information
1.9.2 Cleaning the Dining Area
1.4.3 Tables and Chairs
1.9.4 Setting a Table
1.9.5 A Focus On – Setting a Big
Round Table
1.9.6 A Focus On – White Gloves
1.9.7 The Waiter’s Station
1.9.8 Resetting the Table During
Service

Body language the basics in this lesson we’re going to look at what you say to other people without even speaking body language body language is simply how we communicate to others with our body have a look at Matt here how do you think he’s feeling he’s obviously tired and he

Didn’t have to say a word you only needed to look at him on the other hand look at Matt now he’s upbeat and keen to help from this example it’s easy to believe the research 55% of what we communicate to others is through body language not our words but rather through posture

Gestures and movements only 7% is made up of the words you use what you say the other 38% is your tone of voice or how you say something we’ll be focusing on the following areas and at different ways in which we communicate your posture eye contact your expression your

Hands and movement let’s take a look at these in some more detail by starting with your posture Your posture refers to the way you carry yourself the position of your body when you’re standing or sitting good posture is to stand up straight shoulders back and chin up it shows that you are confident and proud to be representing your establishment when interacting with guests particularly if they are seated

Lean in slightly to show that you are listening carefully bad posture is when you slouch your shoulders are drooping your back is curved and your head is down this shows that you are not interested in the guests and you don’t care about them be aware of where your

Arms are stand up tall with your arms in front of you or at your sides this shows that you are alert and ready to help the guests but when you have your arms crossed in front of you which is closed body language or behind you like a soldier it makes you

Look unfriendly and unapproachable on the other hand open body language shows a readiness to face the world when serving a meal or presenting the guest with the menu always do so with open body language love the guests this means if you are serving the guests from the

Right side you should serve them with your right hand in the same way if you are serving from the left you should use your left hand look what happens when you serve the guests with closed body language your back has turned to them and they have to look at your back

Instead of your face now let’s talk about eye contact You should always look guests in the eye when you speak to them this shows the guests that they have your full attention and that you are confident if you look down or start looking everywhere accepted the guests they will think that you have somewhere more important to be or that you’re

Thinking about other things when you’re with the guests look at them to show that they are the only person on your mind iContact is incredibly valuable during service guests will often communicate through eye contact so be on the lookout for guests trying to catch your eye and respond immediately to show

That you saw them you’ll also use eye contact to communicate with your colleagues by using your eyes you can quickly and silently communicate that you need help or signal towards a table next is your expression A smile is possibly the simplest way to make your guests feel welcome comfortable and at ease immediately so the moment you spot a guest show them your warmest brightest smile sure there are days when you’re tired or stressed but it’s your responsibility to make the guests feel welcome and relaxed after

All the guest is paying to be there frowning looking annoyed or bored tells the guests that you don’t want to be there and may make them unwilling to ask you for assistance now let’s look at hands how you use your hands can signal many different messages to the guests

Have a look at the following sequence in the first example the way to greeted emcee to the guests with good body language and gestured towards the chair using an open palm in the second example the waiter used his finger to point to the chair pointing is considered very

Rude and aggressive and it makes look as though you were accusing the chair of doing something wrong you’ll also use your hands when communicating with the guests about menu items to help describe the dishes and show the guests that you are excited about the food this will

Help get the guests excited about the food – let’s move on to movement the way you move through the dining area also communicates to the guests there are two extremes we want to avoid here firstly don’t run this is obviously dangerous but it also creates a sense of

Panic and chaos secondly you don’t want to walk too slowly this can create the impression that you’re lazy or you’re not treating the guests requests as serious to get your movement just right don’t run but walk with purpose also move lightly stomping around the dining area looks in elegant and is noisy when

It comes to foot traffic an accepted rule and service is to pass moving members of staff by keeping to the right this keeps collisions to a minimum and avoids this type of situation always stand back for guests and acknowledge them the guests will feel very uncharacteristic then waiters accompanying guests next

Waiters with hot plates after that waiters with cold food followed by waiters with empty plates and finally empty handed waiters So to recap there are five main areas when thinking about your body language your posture eye contact your expression your hands and your movement good luck perfecting your body language remember it’s these types of details that make your establishment great