Welcome to our complete training overview for restaurant teams.
Our training covers a full range of topics designed to empower your staff with confidence, professionalism, and guest-focused excellence.
Whether you’re running a casual bistro or a fine dining venue, these modules are tailored to boost performance, guest satisfaction, and overall team success.
MEAT KNOWLEDGE
Understand preparation styles, cuts, and guest preferences for the following:
Steak / Wagyu / Beef – Cuts, doneness levels, and guest expectations
Venison – Types of game meat, flavours, pairing tips
Pork – Cuts, cooking styles, and cultural considerations
Chicken – Popular dishes and safe handling practices
Fish / Seafood – Wild vs farmed, sustainability, SASSI lists
Sushi – Types, service etiquette, common myths
HEALTH, SAFETY & GUEST CARE
Crucial topics every waiter must know to protect guests and the restaurant:
Dietary Concerns – Allergies, intolerances, lifestyle diets
Food Poisoning – Symptoms, causes, and preventing outbreaks
Workplace Safety – Slips, burns, equipment handling, and team awareness
COOKING & MENU TERMS
Know your kitchen lingo! Impress guests and communicate confidently:
Cooking Terms Part 1 – Grilling, sautéing, searing, etc.
Cooking Terms Part 2 – Braising, emulsifying, deglazing, etc.
Menu Terms – Classic terms seen on menus, French & Italian origins explained
WINE & SPARKLING WINE
From table wine to celebratory bubbles, become the go-to wine recommender:
Wine styles, grape varieties, pairing principles
Sparkling wine categories – Champagne, MCC, Prosecco
SPIRITS
Become confident in recommending and upselling premium spirits:
Whiskey – Scotch, Bourbon, Irish – flavour profiles, neat vs mixed
Brandy – South African Cape Brandy, international names
Gin – Botanicals, tonic pairings, signature serves
Vodka – Origins, neutral vs flavoured
Rum – White, dark, spiced – uses in cocktails
Tequila – Blanco, Reposado, Añejo – how to serve it properly
SHOOTERS, LIQUEURS, APERITIFS & DIGESTIFS
Deepen your drink knowledge for after-dinner sales:
Shooters – Fun, fast and high-margin – how to describe & serve
Liqueurs – Creamy, citrus, nutty, and herbal – great for dessert menus
Aperitifs – Before-meal drinks to boost appetite (e.g. Campari, vermouths)
Digestifs – After-meal sips that aid digestion (e.g. Amaro, Port, Cognac)
Coffees & Speciality Coffees – Espresso, cappuccino, affogato, Irish coffee
SERVICE & OPERATIONS
Professional service is more than carrying plates:
Service Skills – Greeting, order-taking, timing & table management
Hygiene – Personal, bar, floor, restroom, and food handling standards
Discipline – Restaurant rules, offences, and professionalism
Telephone Etiquette – Bookings, tone, upselling, handling complaints
Handling Large Bookings – Planning, timing, service sequence
Common Guest Questions – Menu, allergens, dish suggestions
UPSELLING
Your section is your business. Learn to sell with purpose:
Understanding the menu as a sales tool
Suggestive selling by course: starters, mains, desserts, drinks
Increasing spend per head without being pushy
FOOD HISTORY
Engage guests with the stories behind the dishes:
Caesar salad, Cape Malay curry, sushi, braai, Caprese, and more
Local and global origin stories – cultural value adds to service
CULTURAL TRAINING FOR HOSPITALITY
Essential for serving a global customer base with respect and care:
Understanding Cultures – Religion, etiquette, dietary awareness
Tipping in Other Parts of the World – What’s expected where
Tourist Guest Knowledge – Greetings, goodbyes, service style preferences for UK, US, China, India, Europe, and Japan
WELLNESS FOR HOSPITALITY STAFF
Strong teams start with strong individuals. We support your staff’s wellbeing:
Mental Health – Coping with stress, burnout and shift pressure
Financial Health – Budgeting, saving, earning through tips
Physical Health – Stretching, staying hydrated, avoiding injuries
Emotional Intelligence – Reading guests, teamwork, conflict management