Unlock the secrets of top servers. Enhance your restaurant skills, boost tips, and create unforgettable guest experiences with our expert training course.
This course is all about transforming you into a superstar server. You'll learn the secrets to success in the restaurant biz and how to create memorable experiences that keep guests coming back for more, plus those sweet tips! Just one hour, and you're on your way.
Why is it that some servers are more successful than their collegues? Learn the tricks and tips of the best!
Do you work in a restaurant? Would like to make be a more efficient server? Great then keep reading. Seriously stop kidding yourself, there's a reason why it's always the same servers and bartenders that have the best results!
They know and do stuff that you don't. This class will teach you how you can sell more and grow your results. It's not rocket science, it's about how you make your guest feel and what kind of experience you create for them.
Take an hour of your time and watch this course. I guarantee you (there's a guarantee on these courses anyway) that even if you take away 10% into your restaurant, you will pay up the cost of this course within a shift by not being an average server.
An hour of your time with 11 videos about how to be the top dog in your restaurant. A couple of cheat sheets to follow along (you can even print it and read it in the staff bathroom during your next shift to make sure you get it!).
In this sweet hotel management training course, we'll touch on Guests' expectations, Total guest satisfaction, Human personalities, Handling complaints, Business Acumen, Tips, and tricks, etc. "It sounds boring" I hear you cry, well that's the stuff that'll fill turn you into a superstar server.
You'll learn how to provide amazing service, build relationships with everyone you serve, and understand the restaurant biz a little better. It'll make you a better server for your guests and a better employee for your boss (you know better shifts and better sections).
I'll be here to answer any questions you got. Remember the only people complaining about tips and the restaurant being quiet are the ones not making money. I've always been a top earner and enjoyed the restaurant business. Learn how now, make an investment that can give you large returns. Be smart :)
Create a better experience will help you grow your tips
Be more engaging and build rapport easily with your guests
Be a efficient server. Don't be average and expects great tips
1 Lectures
9 Lectures
1 Lectures
Piecemeal CEO & co-founder, Christopher Wells, is an experienced restaurant operator, manager, and trainer.After 20 years of working for large chains and various independents, 10 years as a consultant to over 125 restaurants, he has built Piecemeal, a free online platform for restaurant management. Piecemeal helps manage inventory, menu engineering, scheduling, orders, and food preparation
Love the inclusion of the psychology of service; both understanding yourself and understanding your guests!
Simple and straightforward yet exceptionally useful information. Christophers course had a cohesive layout and was well thought out and explained. You can tell Christopher is passionate about what he is preaching and has a ton of practical and actionable steps and tools to put in your serving arsenal. This course exceeded my expectations and I would recommend to anyone looking to broaden their restaurant serving horizons.
Fantastic course, very straight forward learned most the restaurant dialogues
There is alot of tips to start with. I am glade I have this couse.
Awesome course, very real, down to earth, great tips!
I don’t like the course and the way the tutor teaches.o just need a refund to get credit to complet another purchase
Love the energy of the instructor and content can be applied by anyone in the industry, immediately!
it was really a nice learning.
I learned so much from Mr. Wells, and am happy to have invested in this Udemy course. Towards the end, Mr. Wells goes into detail about the importance of understanding the trials and tribulations of the restaurant owners. They have to incur immeasurable costs to maintain and run the store in an optimal way, and any slight offset (food being returned, drinks being made incorrectly, etc.) can completely offset their profit margins. I've been enlightened by his industry expertise and feel I can use these lessons to help improve my own service in the future.
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Kanchan
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