What I love most is the direct contact with our guests – knowing who is sitting at the table and doing exactly what is needed in service to create an unforgettable experience.
In service you welcome guests and make sure they feel comfortable. You help them choose food and drinks and serve what they ordered. Before that, you've already laid the table and arranged the decoration.
Want even more responsibility and tasks? Then you can train as a sommelier or barista or take on management positions.
Laying tables, greeting guests, taking orders and serving under guidance: you learn all the tasks of a service professional.
As a junior waiter you prepare the table and the dining room, take orders and support the service team
You welcome guests and keep track of everything. As the right hand of the chef de rang you serve food and drinks and are the link to the kitchen.
As head waiter you oversee the processes and look after guests personally. Demanding service tasks such as carving or flambéing dishes at the table come easily to you.
As restaurant manager you lead the entire service and make sure quality and atmosphere are right. You represent the business and look after guests personally.
