Waiter / Waitress

This program was created for people who want to work in places requiring the highest standards of service: five-star hotels, fine dining restaurants, banquets, weddings and VIP events.

This is a course that does not only teach how to serve at the table.

It prepares students for comprehensive guest service – from taking reservations, through serving food and alcohol, to resolving difficult situations, collaborating with the kitchen, and maintaining protocol. Participants learn how to work under pressure, organize the service area, communicate, move gracefully around the room, and maintain a premium work ethic.

Every day is a practice: serving techniques, plates, glassware, wine, coffee, rules of etiquette, working with guests from abroad, handling high-profile events and receptions.

After completing the course, the participant is ready to enter the waiter's position, with competencies valued in the best establishments.

Get to know the details

5/5

Piotr Sówiński

Professional bartender

12 years of experience

What makes this course?

  • 80 hours of classes –
  • Comprehensive preparation from scratch for professional event service and fine dining.
  • Strong emphasis on practice
  • Working with plates, cutlery, glassware, alcohol service, station preparation and communication with guests.
  • Service techniques not covered in regular courses
  • Silver service, correct service sequence, working in the "front-back" system, hotel standards.
  • VIP service and diplomatic protocol
  • Rules expected at embassies, five-star hotels and high-profile events.
  • Resolving difficult situations
  • Complaints, unusual orders, time pressure, conflict in the room – procedures and practical methods of operation.
  • Real preparation for work
  • Simulations of banquets, weddings, conferences, and work "under the pressure of a full room."
  • Practical exam and PL/EN certificate
  • A document confirming skills that increases the candidate's credibility during recruitment.

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Waiter/Waitress Course

Time: 10 days / 80 hours

  • 09:00 AM – 09:30 PM – Opening, course objectives, dress code, health and safety.
  • 09:30 AM – 10:30 PM – The history and prestige of the waiter profession.
  • 10:30 AM – 11:15 PM – Ergonomics and movement: carrying 3 plates, working with a tray.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Mise en place and open/close standards.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Service styles: American, French, English, banquet.
  • 14:30 AM – 15:30 PM – Etiquette and etiquette on the website.
  • 15:30 AM – 17:00 PM – Workshop: table setting (fine dining, banquet, a'la carte).
  • 09:00 AM – 09:30 PM – 7-step service algorithm.
  • 09:30 AM – 10:30 PM – Menu: reading and translating cards, allergens, diets.
  • 10:30 AM – 11:15 PM – POS and terminal: split bill, invoices, cashless tips.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Service language (PL/EN): order acceptance, recommendation.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:45 PM – Workshop: serving a table of 2–6 people (pacing, multitasking).
  • 14:45 AM – 15:45 PM – Service mathematics: bills, adjustments, discounts.
  • 15:45 AM – 17:00 PM – Full turn simulation – 2 table rotations (KPI: time + 0 errors).
  • 09:00 AM – 09:45 PM – Culinary technologies (sous-vide, confit, emulsions).
  • 09:45 AM – 10:30 PM – EU allergens, contamination, HACCP procedures.
  • 10:30 AM – 11:15 PM – Training menu tasting + sensory vocabulary.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Storytelling – how to talk about dishes.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Upselling & cross-selling – ethical selling.
  • 14:30 AM – 15:30 PM – Language training (EN/DE) – dish descriptions, suggestions.
  • 15:30 AM – 17:00 PM – Workshop: Sales funnel for 3 types of guests.
  • 09:00 AM – 09:45 PM – Water and software service.
  • 09:45 AM – 10:30 PM – Coffee: barista basics, cappuccino/espresso service.
  • 10:30 AM – 11:15 PM – Tea: types, brewing, service.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Beer: styles, glassware, pouring.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:15 PM – Serving non-alcoholic cocktails and mocktails.
  • 14:15 AM – 15:15 PM – Breakfast service: buffets, room service.
  • 15:15 AM – 17:00 PM – Workshop: full beverage sequence (table of 4).
  • 09:00 AM – 09:45 PM – Introduction to wine: varieties, regions.
  • 09:45 AM – 10:30 PM – Service: opening, presentation, tasting, refills.
  • 10:30 AM – 11:15 PM – Foodpairing – the basics of pairing wines and dishes.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Aperitif and digestif – rules of serving.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Alcohol service: whiskey, gin, rum – rules of serving.
  • 14:30 AM – 15:30 PM – Comparative wine tasting (3 styles).
  • 15:30 AM – 17:00 PM – Workshop: premium wine service (VIP).
  • 09:00 AM – 09:45 PM – Guest typologies and sales psychology.
  • 09:45 AM – 10:30 PM – Complaints: LEARN method, compensation.
  • 10:30 AM – 11:15 PM – De-escalation: intoxicated, difficult clients.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – English in difficult situations (refunds, complaints).
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Terminals and accounts: split, corrections, tips.
  • 14:30 AM – 15:30 PM – Feedback on the website – how to learn from mistakes.
  • 15:30 AM – 17:00 PM – Workshop: scenes with a difficult guest (KPI: reaction time ≤60s).
  • 09:00 AM – 09:45 PM – Banquet types and table settings.
  • 09:45 AM – 10:30 PM – Event schedule and logistics.
  • 10:30 AM – 11:15 PM – Fine dining service: sequences of 6–8 courses.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – VIP and diplomatic protocol.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:45 PM – Workshop: breakfast and banquet buffet.
  • 14:45 AM – 17:00 PM – Simulation of a banquet for 24 people – 3 courses + drinks.
  • 09:00 AM – 09:45 PM – 5★ restaurant standards.
  • 09:45 AM – 10:30 PM – Silver service – technique, sequences.
  • 10:30 AM – 11:15 PM – VIP service: details, language, discretion.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Protocol service: embassies, official receptions.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Fine dining simulation: 4-course dinner.
  • 14:30 AM – 15:30 PM – KPI analysis – time, errors, quality.
  • 15:30 AM – 17:00 PM – Workshop: full VIP service at the table.
  • 09:00 AM – 09:30 PM – Revision of material.
  • 09:30 AM – 10:30 PM – Scenes: a'la carte service.
  • 10:30 AM – 11:15 PM – Scenes: complaints and difficult guests.
  • 11:15 AM – 11:30 PM – ☕ Break
  • 11:30 AM – 12:30 PM – Scenes: banquet and event.
  • 12:30 AM – 13:15 PM – 🍽 Lunch
  • 13:15 AM – 14:30 PM – Scenes: fine dining VIP.
  • 14:30 AM – 15:30 PM – KPI test: time, bills, communication.
  • 15:30 AM – 17:00 PM – Individual feedback and development plan.
  • 09:00 AM – 10:30 PM – Theoretical exam (60 questions + case).
  • 10:30 AM – 10:45 PM – ☕ Break
  • 10:45 AM – 12:15 PM – Practical exam: full VIP table service.
  • 12:15 AM – 13:00 PM – 🍽 Lunch
  • 13:00 AM – 14:30 PM – Practical exam: complaint handling (EN).
  • 14:30 AM – 15:30 PM – Creating a portfolio: 
    • suggestion card,
    • SOP checklist,
    • allergen map,
    • sales scripts.
  • 15:30 AM – 16:30 PM – Portfolio presentation.
  • 16:30 AM – 17:00 PM – PL/EN certificates, networking, completion.

Why is this course
BEST

The longest and fullest

80h (one of the longest courses in Poland).

VIP simulations and diplomatic protocol

– unique in Poland.

70% practice

+ Assessment Center + portfolio.

Bilingual certificate

– opens the Polish and foreign markets.

The graduate leaves as a premium waiter, ready for 5★ hotels, embassies, ships.

Sign up
today!

+48 609 631 507

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