Waxler Hospitality




Organization of Restaurant – Front and Back:

  • Prevent Defects
  • Reduce Cycle Time
  • Improve Customer Satisfaction/Retention
  • Improve Employee Satisfaction/Retention
  • Ambiance
  • Mystery Shop
  • Improve Market Penetration
  • Increased Revenue
  • Improve Market Development
  • Improve Profit
  • Implementation of mise en place
  • Menu Development

Job Description

  • Server
  • Hostess
  • Bartender Satisfaction/Retention
  • Culinary Team


Short History of Restaurant Service

  • The origin of the restaurant

Restaurant Service Staff and Their Work

  • Organization of the restaurant service

Preliminary Arrangements for Welcoming Guests

  • Make Your Guest Feel Welcome

Service in the Dining Room

  • Serving Techniques

Customer Service Training

Wine Service

  • Serving Wine in Dining Room

Dessert Service

  • Dessert & Coffee Service

Concepts of Guest Satisfaction

  • How to increase and maintain.
  • How to create a “seamless” restaurant.

Goals of Restaurant

  • Increase covers/customers
  • Increase market penetration
  • Attain highest rating for food and service


Teach AAA Four Diamond Customer Service for Numerous Industries.