A real shift
Brief, check the station and allocate tasks to the commis. Service brings ordering, wine coordination with the sommelier, tableside carving or finishing, and keeping a calm rhythm on every table.
Skills that matter
- Station leadership
- Guéridon and tableside service
- Menu and wine pairing knowledge
- Guest reading
- Coaching a commis
Qualifications
- Level 2 or 3 Hospitality apprenticeship
- WSET Level 2 Award in Wines
- Level 2 Food Safety and Hygiene
Where it leads
What we'd ask on the show
- Tableside theatre is back: flambé, carving and crêpes Suzette
- The station as a small business
- Old-school French service in a small-plates world