Sales, Service and Wine: The Building Blocks of Professional Service

This seminar was first developed in 1993 and is continually updated. It is designed to elevate the standards of service by motivating servers to achieve a higher degree of professionalism. This will result in better server attitude, lower turnover, higher check averages, happier customers and smoother operations for the restaurateur.

It was created using professional experience acquired while pursuing the Court of Master Sommelier Diploma, as well as, training on the floor of some of the country's top restaurants. This training program is motivational, educational and brings honor back to art of service.

It is highly recommended that managers, chefs and owners attend these seminars so they can adapt and apply the philosophies of service set forth in the training. The reinforcement of professional service fundamentals everyday by the management team will instill good habits in new servers and break bad habits of the veteran staff.

The training program is broken into five two-hour seminars, and each seminar builds on the previous. Because of this, it is very difficult for servers to attend a seminar in the series randomly. Servers should attend the previous class to get the most out of the existing seminar, limit distractions to the other students, and keep the training session on time.

Sales and Service 101: Creating the Foundation
Sales and Service 201: Understanding Grape Varieties
Sales and Service 301: The Complete Sense of Service
Sales and Service 401: The Add on Sale: Champagne and Port
Sales and Service 501: The Chemistry of Food and Wine

Contact Matthew for more information or to request his training services.