Teaching Front of the House to Culinary students can be a very rewarding and enriching experience. Many Culinary students come to school to learn to cook, but they may not realize how important it is to also learn about the service aspect of the hospitality industry. We have some students who are hesitant or reluctant to step outside the kitchen. They may think that they only need to focus on their culinary skills and not worry about what happens in the dining room. They may also have some challenges with their communication and interpersonal skills, which are essential for providing excellent service.
Our job is to teach them not only the technical skills, but also the emotional and social skills that are required for working in the front of the house. We want them to understand that the dining experience is a holistic one, and that a good Chef needs to collaborate with the service staff and care about the customers’ satisfaction. But how do we convince them of this?
One of the best ways to start teaching Front of the House is by instilling in them the attitude of service. This is the mindset that guides all the other skills and behaviors that we teach. The attitude of service means that we are there to serve the customers and make them happy. We are not there to show off our ego or impose our preferences. We are there to listen, anticipate, and exceed their expectations. We are there to create a memorable and enjoyable dining experience for them. One of my favorite ways to demonstrate this attitude is by surprising a student in my class with a birthday cake and singing “Happy Birthday” to them, even though I know it is not their birthday! I treat this student like royalty for the whole class. I show them how much fun it can be to wow a guest and make them feel special!
To be a great server, you need to have passion, care, and perception. You need to love what you do and show enthusiasm and energy. You need to care about your guests and their needs and preferences. You need to be attentive and observant, and notice the subtle cues that indicate what kind of service they want. Are they dining for business, fun, or romance? Are they in a hurry or relaxed? Are they adventurous or conservative? You need to adapt your service style accordingly and personalize it for each guest.
As Front of the House professionals, we need to welcome, connect with, engage, and delight our guests. Passionate people create hospitality, and hospitality is what the restaurant business is all about: Making your guests feel welcome.
How do you teach your students about the Front of the House?
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