For a memorable meal, the quality of the service is something that guests often remember as much as the food and drink served.
This means that restaurant servers must show extensive knowledge of all types of cuisine and dishes, especially the ingredients and cooking style of the dishes on an a la carte menu. They will need to know and understand the methods of preparation and serving, along with the tools used.
This competition focuses on the role of front of house staff in a range of food and beverage operations.
Competitors should have good practical skills and a sound understanding of different styles of food & beverage service; formal & casual dining, table, table theatre, gueridon & silver service, cocktail & mocktail preparation & service, as well as knowledge & appreciation of wines, liqueurs & spirits.
Competitors in Professional Restaurant Service must also be able to display good social skills, excellent personal presentation as well as safe and hygienic working practices.