1. 30381 Sigalo Street
Daveyton Ext. 2
Benoni, 1520
South Africa
082 765 9238
samhospitality@yahoo.co.za
www.samhospitality.wozaonline.co.za
Waitrons Short Programmes for Hotels, Restaurants, Lodges, etc
We are pleased to present our waitrons training programmes as follows:
PREPARE AND CLEAR AREAS FOR TABLE SERVICE - 2 DAY PROGRAMME –
R1 500
This 2 day programme includes the following:
Preparing and Clearing Areas for Table Service
 Ensuring that linen and service items are ready for service
 Linen
 Service items and equipment
 Common Napkin Folds
 Preparing and storing condiments and accompaniments
 Salt and Pepper
 Butter
 Sauces and dressings
 Sugar and sweeteners
Making sure that refuse and waste containers are clean
Make sure that dining furniture is ready for food service
 Restaurant layout
 Chairs and tables
Types of service
 Restaurant service
 Functions and banquets

2. Laying table settings correctly for food service
 Type of table setting
 Setting the table d'hôte
 Setting the banquet cover
 Setting the á la carte cover
Making sure that menus are ready for customer use
Working in an organised and efficient manner
Clearing, cleaning and storing service items and equipment
 Clearing service equipment
 Turning off equipment
Preparing linen for dispatch to laundry or storage
Storing food items, condiments and accompaniments
Disposing of rubbish and waste food
Cleaning and storing service items and equipment
 China
 Cutlery
 Glassware
Leaving dining and service areas clean and tidy
 Dining area
 Service areas
 Cleaning dining and service areas
LAYOUT, SERVICES AND FACILITIES - 1 DAY PROGRAMME - R750
This programme consists of the following:
 Organisational Layout
 Facilities and Services
 Departments
 New Staff
 Product knowledge and Customer Service
 Product Knowledge
 Professional Conduct
 Customer Service
 Selling Services

3. PREPARE, SERVICE AND CLEAR FUNCTION ROOMS - 4 DAY PROGRAMME –
R3 000
This programme consists of the following:
Setting Up a Function Room
 Function Sheet
 Set Up Rooms
Replenishing Function Rooms
 Inspect Rooms
 Equipment Inspections
 Range of Equipment
 Table Settings
Types of Room and Venue Set Ups
 Venues
 Cinema Style
 Classroom
 Boardroom
 Hollow Square
 U-Shaped
Clearing UP
 Checking and Storing Equipment
 Transporting Equipment
Customer Service
 Dealing with Customers in a Polite Manner
 Time Limits
 Working in an Organised Manner
Security and General Housekeeping
 Securing and Locking Rooms
 Cleaning and Preparing Rooms
 Environmental Control Systems
Unexpected Situations
 Unexpected Situations

4. RESTAURANT SKILLS PART 1 - 2 DAY PROGRAMME - R1 500
This course is designed to give you a basic understanding of what is required of you, as a
waitron. Also we will examine the different equipment that is used for food service. This course
is linked to Restaurant Skills – Part 2, where the main focus is service skills and procedures.
The course includes the following:
 Essential Requirements
 Dress and Appearance
 Compliments and Complaints
 Knowledge of Your Work
 Ten Golden Rules
 Service In General
 Preparing For Service
 The Waitron’s Approach
 Explanation of a “Cover”
 Selling
 Basic Restaurant Equipment
RESTAURANT SKILLS PART 2 - 2 DAY PROGRAMME - R1 500
During the second part of the Restaurant Skills course, we examine the procedures and standards
required for the successful running of a food service operation.
This course contains the following:
 Laying Tables and Covers
 Carrying
 The Sideboard
 Basic Rules
 Serving the Courses
 Different Types of Restaurant Service
 Crumbing Down
 Changing an Ashtray
 A to Z Tea & Coffee Service Procedure
 Relaying Tables
 Restaurant Station Clearing Procedures
 Menu’s

5. BEVERAGE PRODUCT KNOWLEDGE COURSE - 3 DAY PROGRAMME - R2 250
It is very important for staff to have knowledge of the products available in a beverage outlet.
Good Product Knowledge is the key to correct service in a beverage outlet. To help you
remember the many products for beverage service, it is best to divide different products into
separate groups. Obviously it is impossible to list every single brand available, so only a few
examples are given for each group. If you are unsure about a certain item, ask the Food &
Beverage Management as they are there to help you.
The course includes the following:
 Basic Spirits
 Pouring Brands
 Other Spirits
 Vermouth
 Aperitifs
 Digestives
 Sherry/ Port
 Local/ Imported Liqueurs
 Beer/ Cider
 Alcohpops
 Minerals/ Other Minerals/ Mixers
 Juices
 Cordials
 Mineral Water
 Syrup & Bitters
 Energy Drinks
SOUTH AFRICAN WINES & SERVICE - 3 DAY PROGRAMME - R2 250
The subject of Wines is very interesting, and this course is designed to give you a basic
understanding of Wines and Service. It is also possible to study for many years to get a Diploma
in Wines, or become a Wine Master.
The Wines & Service course contains the following:
 Wine – How is it made
 Blending and Maturation
 Shelf-life for Wines
 Cultivars
 SA Wine Styles
 Sugar or Sweetness In SA Wines
 South African Wine Producers and Champagne
 Wine Legislation
 SA Wine Competitions, Challenges & Awards
 Storage and Glasses
 Serving Temperatures
 Wine Tasting Terms
 Climate
 The Vine and Its Environment
 Wine Service Procedure
 Wines and Food Pairing

6.  Wines and Cheese
PREPARE AND CLEAR AREAS FOR ROOM SERVICE - 1 DAY PROGRAMME - R750
This 1 Day programme consists of:
 Clean and maintain service areas and equipment
 Service Equipment
 Cleaning Service Areas And Equipment
 Maintaining Service Equipment
 Care Of Cleaning Equipment
 Clean and maintain dining and service items
 Prepare and store condiments and accompaniments
 Clean and prepare refuse and waste food containers
 Correctly dispose of refuse and food
 Prepare and dispose of used and dirty table and service linen
 Clean and prepare service areas and equipment for the next shift
 Reporting unexpected situations
 Working in an efficient and organised way
 Working in an efficient and organised way
 Time management routines
PROVIDE A SILVER SERVICE - 1 DAY PROGRAMME - R750
This 1 Day programme consists of the following:
 Develop efficient and organised work habits
Getting Ready for service
Service items and equipment
 Service cloths and other linen
 Meeting customer requirements
Food service
 Types of food
 Using service cutlery
 Service procedure
 Placing the plates
 Portioning
 Presenting the food
 Serving the food
 Serving the soup
 Surplus food and used equipment
 Clearing finished courses
 Clearing side plates
 Clearing soup bowls and underplates
 Clearing the table

7. WAITRON TRAINING - 5 DAY TRAINING PROGRAMME - R3 750
DAY 1 & 2
Customer Service & Restaurant Skills Part One
Includes:
 What is Customer Service?
 Why is the customer important?
 What are the customer expectations?
 Essential Requirements
 Dress and Appearance
 Communicating with customers
 Compliments and Complaints
 Knowledge of your work
 Ten Golden Rules
 Service in General
 Preparing for Service
 The Waiton’s Approach
 Explaination of the cover
 Selling
 Basic Restaurant Equipment
DAY 3
Beverage Product Knowledge
Includes:
 Basic Spirits
 Pouring Brands
 Other Spirits
 Vermouth
 Aperitifs
 Digestives
 Sherry/ Port
 Local/ Imported Liqueurs
 Beer/ Cider
 Alcohpops
 Minerals/ Other Minerals/ Mixers
 Juices
 Cordials
 Mineral Water
 Syrup & Bitters
 Energy Drinks

8. DAY 4
Restaurant Skills
Includes:
 Laying Tables and Covers
 Carrying
 The Sideboard
 Basic Rules
 Serving the Course
 Different Types Of Restaurant Service
 Crumbing Down
 Changing an Ashtray
 A to Z Tea and Coffee Service Procedure
 Relaying Tables
 Restaurant Station Clearing Procedure
 Menu’s
DAY 5
South African Wines & Service
Includes:
 Wine – How is it made
 Blending and Maturation
 Shelf-life for Wines
 Cultivars
 SA Wine Styles
 Sugar or Sweetness In SA Wines
 South African Wine Producers and Champagne
 Wine Legislation
 SA Wine Competitions, Challenges & Awards
 Storage and Glasses
 Serving Temperatures
 Wine Tasting Terms
 Climate
 The Vine and Its Environment
 Wine Service Procedure
 Wines and Food Pairing
 Wines and Cheese