Front Of House Dining Room Service

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

In this video, Escoffier Online’s Chef Mark Dowling and Ruth Chris Steak House‘s Michael Walton discuss fine dining room service, hospitality, and front of house key selling points in a fine dining restaurant. When serving in front of the house it is important to know how to describe and sell a dish to guests and know what the key selling points are. The dining service specialist should be prepared to up-sell and offer guests additional items that would be paired great with their existing order.

To provide the customer with the best fine dining experience it is important to discuss ingredients, ask about specific preparation and cooking methods, and giving the customer options by discussing potential dish customization’s options such as, alternate sauces, preparation/temperatures, garnishesand complements.

Thank you Mark and Michael! We look forward to sharing our next hospitality video series on wine pairing in our blog post next Wednesday, September 4th.