The Lost Art of Service

There is something wonderful about walking into a venue or banquet room and seeing the signs of a skilled staff: beautifully set tables with everything lined up perfectly; the event staff looking professional, polished, and working seamlessly together as if every move was choreographed; and having confidence in knowing the proper and professional way to serve their guests through the entire meal and event.

Does this “dance” come naturally to your staff? 

According to a study by a global event and meeting planner organization, 46% of employees said that quality training programs to learn these types of professional enhancements are an incentive for them to stay with a company. They certainly benefit you as a business owner. Here’s why.

For most of your guests, it’s possible that the only impression they will have of your company is the interaction they have with your front-line ambassadors: your banquet staff, event managers and captains, and culinary staff.  

That’s why a dining training program is an essential part of your operations.

The staff in your organization is the best marketing and public relations you have. How they look, act, speak, and serve is a direct reflection of your brand. How your staff carries themselves when representing your company, and how they implement the “art of service” are vitally important in creating memorable events and loyal clients for your company.

What should a dining training program include?

Teaching service excellence  

These are the proper techniques and protocols when it comes to dining service, whether for formal or casual events and dinners. This includes, but is not limited to:

Teaching the finer points of hospitality. This is a combination of:

Teaching, implementing, and practicing both service excellence and hospitality is vital.

Today, more than ever, hospitality is a lost art, but you can turn it into a winning combination of engagement, loyalty, and retention for your company.