A real shift
Mise en place for the room: polishing glass and cutlery, laying tables, filling stations. During service they clear and reset, pour water and bread, and watch how seniors handle guests.
Skills that matter
- Silver service basics
- Laying and resetting
- Polishing and presentation
- Taking direction
- Anticipation
Qualifications
- Level 2 Hospitality Team Member apprenticeship
- Level 2 Food Safety and Hygiene
- Hotel school diplomas internationally, e.g. Swiss or French hospitality schools
Where it leads
- Commis waiter
- Chef de rang
- Server
- Head waiter
What we'd ask on the show
- Fine dining's invisible apprentices
- What polishing four hundred glasses teaches you
- Is the classic brigade dining room dying?