Sales and Service 101: Creating the Foundation

If servers attend ONLY one seminar, it must be this one. This session clearly defines the role of a server with examples that can be implemented upon returning to work. Servers will learn the importance of suggestive selling and how selling creates a relaxing dinning atmosphere that puts the server in charge of the table, check average and tip. The fundamentals of proper wine service for still wine are demonstrated and explained (i.e. Why do you use a waiter's pull, why do you pour the wine from the right...). Finally, servers will have their senses retrained and learn the basic components of wine by tasting and evaluating a series of six wines. This provides a proper foundation for evaluating wine and builds vocabulary so servers can better articulate wine to customers. Contact Matthew for more information or to request his training services.