ucm.agency Service Academy
We will explain you how the right service outfit is, how tray and bottle service go and what are the rules for dealing with guests.
ucm.agency service training – tutorials & personal training
We want to offer our customers the best service! We achieve this by optimally preparing our service personnel for our service jobs during our training courses and thus ensuring a high level of quality.
With our service video tutorials you will learn everything you need to know about tray service with food and drinks, bottle service and how to deal with guests and customers. We will also show you which dress code is required when you work for ucm.agency as a service employee.
Of course, there are regular free service training sessions in our office, where you will receive professional training from our training manager. There, you will learn the basics of simple service and identify your strengths and weaknesses. For example, you will learn everything you need to know about collecting dishes correctly and drink service as well as how to carry three plates. In addition, we train you to be perfectly prepared for the event venue, how to deal with guests and how to deal with complaints. Building on this training, we offer advanced training courses for upscale service as well as bar, cocktail bar and coffee training courses.
1. The customer’s expectations
– neat appearance
– no nail polish, no visible jewellery
– long hair tied to a pony tail, discreet make-up
– friendly & confident behaviour
– always on time
– carrying a waiter’s knife, lighter, ballpoint pen
– health certificate (“red card”) is mandatory
2. The right outfit
– black suit trousers over the ankles
– black high buttoned blouse/shirt
– flat black shoes in smooth leather optics
– black socks / stockings
– if necessary, correctly tied tie (simple Windsor knot)
– if necessary, correctly bound apron
– crease-free, complete & clean clothing
3. Serving technique – plates
– guests’ conversations are not to be disturbed
– entire palm centered under the tray
– tray is located on the side of you when serving
– only touch the outer edge of the plate
– always serve from the guest’s right side
– full & empty plates not on the same tray
– food & drinks not on the same tray
– do not overload the tray
4. Tray technique – drinks
– the heaviest bottles or glasses placed in the middle
– tray is located on the side of you when serving
– always serve from the guest’s right side
– grasp the glass at the lower stem or handle
– full & empty glasses not on the same tray
– when pouring, do not pick up the glass
– do not place the bottle on the edge of the glass
– secure accident sites and remove broken glass
5. Pouring technique – bottles
– serve drinks from the guest’s right side
– when pouring, whole palm at the bottom of the bottle, thumb in the middle of the bottle bottom
– bottle must not touch glass, label up
– napkin around the neck of the bottle, so that nothing drips
– pour with one hand, other hand behind your back
– pay attention to the correct fill levels for each type of glass
– hold wine glasses by the stem only
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