Every hotel, irrespective of size or volume of business, has two major revenue producing areas- rooms and restaurants (and bars). The latter offer food and beverages for sale. In common hotel terminology the services offered in restaurants and bars are referred to as “food and beverage service”. This course deals with the training of the food and beverage service personnel. The most important person, around whom food and beverage service pivots, is the waiter.
Who is a Waiter?
A waiter is one who serves food and beverage in a restaurant or bar. He is also popularly known as a steward or Commis-de-Rang. A good waiter should possess qualities like social confidence, good etiquette and manners, effective communication, a pleasing personality, salesmanship, a willingness to serve, and above all, a thorough knowledge of his job.
Why Take this Course?
Obtaining COTHM’s Professional Waitering certification can provide individuals with a range of benefits that can help them advance in their careers and provide excellent service to customers:
Increased employability: Employers in the hospitality industry often prefer to hire certified individuals because.
Improved earnings potential: Certified waiters can command higher salaries and tips, as they are seen as more qualified and capable than non-certified individuals.
Enhanced customer satisfaction: Certified waiters are better equipped to provide excellent customer service, which can result in increased customer satisfaction and repeat business.
Personal and professional development: The certification process provides opportunities for individuals to develop their skills and knowledge, which can help them advance in their careers.
Recognition of expertise: Certification is a recognized form of validation for an individual’s expertise in their field, which can lead to increased respect and recognition from colleagues and guests.
