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Online Waitstaff
Training Program

Learn, Train, Serve

Waiter with Tray

Course Description

Jumpstart your hospitality career with our engaging online training program, featuring four 3-hour virtual sessions (total of 12 hours) designed to prepare you for success in the food service industry. Each session includes live interaction with a professional instructor to answer questions, demonstrate techniques, and provide real-time feedback. Completion of all sessions is required to graduate and receive your certificate.

Coming Soon

Session Times:

Virtual Training Format: 4 sessions
(3 hours each)
Total Hours to Graduate: 12 hours
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Session Times:
- Morning (AM):
10:00 AM – 1:00 PM (Monday & Tuesday)
- Evening (PM):   
6:00 PM – 9:00 PM (Monday & Tuesday)

Training Dates:

  • Introduction & Foundation -

  • Buffet Service - 

  • Table Service & Execution - 

  • Food Safety | Sanitation - 

Pricing Options:

- Basic Online Package $
- Pro Training Package $
-Advanced Training $
- Add-On: Resume Boost $30

Graduation Requirements:

- Complete 12 hours
- Certificate of Completion
- Access to Job Board
- Enroll into Advanced High-End Training
- Meet & Greet with Hiring Businesses
 

Participant Requirements:

  •  Reliable internet connection

  •  Webcam and microphone access

  •  Proper lighting and quiet space for participation

  •  Ability to attend all four scheduled sessions

ONLINE WAITSTAFF PROGRAM

🍽️ Waitstaff Training Program – Session 1: Introduction & Foundations
 

Duration: 3 Hours
Format: Online (Zoom, Google Meet, or LMS platform)
Objective: To introduce students to the world of Wait staffing, employment opportunities, and the core principles of professionalism and workplace readiness.
 

🕒 SESSION BREAKDOWN (3 HOURS)
 

✅ Welcome & Icebreaker

  • Quick welcome from host/trainer

  • Icebreaker activity: “What brings you here?” or “Share your best or worst dining experience”

  • Overview of training goals and what to expect today
     

✅  Introduction to Wait staffing Services

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  • What is a waitstaff and their role in hospitality?

  • Overview of service types:

    • Banquet Servers

    • Buffet Attendants

    • Plated Dinner Servers

    • Cocktail Servers

    • Bussers and Runners

  • Types of service: American, French, Russian, buffet, family-style
     

✅ 0:40 – 1:10 | Career Opportunities in the Hospitality Industry

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  • Where can you work as waitstaff?

    • Catered Events (weddings, galas, festivals)

    • Venues (event halls, convention centers, churches)

    • Restaurants (casual, fine dining, quick service)

    • Hotels and Resorts

    • Cruise Lines, Country Clubs, Private Homes

  • Gig economy platforms: Gigsalad, Thumbtack, Instawork

  • Opportunities for growth: captain, bartender, event manager, culinary, hospitality management


✅ 1:10 – 1:30 | Break (20 minutes)

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✅ 1:30 – 2:00 | Basic Employment Requirements & Advancement

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  • Required documents (ID, eligibility to work)

  • Certifications (food handlers, TIPS alcohol, safety training)

  • How to build a resume for event staffing

  • Gaining experience: volunteer, internships, part-time

  • Advancing: consistent work, positive attitude, skill-building
     

✅ 2:00 – 2:30 | Code of Conduct & Workplace Expectations

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  • Dress code and personal hygiene

  • Respect for clients and teammates

  • Following instructions and chain of command

  • Professionalism at all times – on/off the clock

  • Conflict resolution basics

  • Confidentiality and trustworthiness
     

✅ 2:30 – 3:00 | Communication, Punctuality & Q&A

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  • The importance of clear, respectful communication

  • Being a team player and active listener

  • Showing up early = being on time

  • How lateness affects the team and event

  • Q&A Session – open discussion to ask questions about the lesson and the industry

     

Online Waitstaff Training Program Banner.png

🍽️ Session 2: Buffet Service, Teamwork & Sanitation Basics
 

Duration: 3 Hours
Goal: Train participants on how to confidently operate buffet-style events, understand teamwork in hospitality, and implement proper sanitation practices.
 

🕒 SESSION BREAKDOWN (3 HOURS)
 

✅ 0:00 – 0:15 | Welcome & Session 1 Recap
 

  • Quick discussion: “What did you take away from Session 1?”

  • Icebreaker: “If you could work any type of event, what would it be and why?”

  • Overview of what will be covered today
     

✅ 0:15 – 0:45 | Buffet & Self-Serve Event Setup
 

  • How to set up a buffet line:

    • Table layout and flow

    • Chafing dish safety (Sterno use, water pans)

    • Serving utensils and signage

  • Role of a buffet attendant:

    • Replenishing food

    • Guiding guests through the line

    • Monitoring presentation

  • Beverage and dessert stations overview
     

✅ 0:45 – 1:15 | Teamwork in the Event Space
 

  • Understanding event roles: server, runner, busser, captain

  • How to communicate with teammates on-site

  • Helping others without overstepping

  • Building trust with clients, supervisors, and coworkers

  • Tips for maintaining a positive attitude during long shifts
     

✅ 1:15 – 1:35 | Break (20 minutes)

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✅ 1:35 – 2:15 | Sanitation, Safety & Cleanliness

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  • Personal hygiene before and during shifts

  • Handling food and beverages safely

  • Sanitation station setup:

    • Dirty plate and flatware drop-off

    • Wiping tables discreetly

    • Maintaining a clean appearance during service

  • Post-event responsibilities:

    • Trash removal and sweeping

    • Wiping down surfaces

    • Resetting the space for the venue or next-day use

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✅ 2:15 – 3:00 | Q&A + Live Walkthrough

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  • Open Q&A: students can ask real-world questions about buffets, teamwork, and hygiene

  • Discuss common mistakes to avoid

  • Interactive roleplay (or video demo):

    • “Replenish a buffet tray professionally”

    • “Team communication scenario during a busy event”

Online Waitstaff Training Program Banner.png

🍽️ Session 3: Table Service, Event Execution & Real-World Problem Solving

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Duration: 3 Hours
Objective: Build competence in formal and informal table service styles, understand full event flow responsibilities, and prepare trainees for challenges during live events.
 

🕒 SESSION BREAKDOWN (3 HOURS)

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✅ 0:00 – 0:15 | Welcome Back & Session 2 Recap

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  • Greet returning trainees

  • Recap Session 2 highlights:

    • Buffet service setup

    • Team collaboration

    • Sanitation station responsibilities

  • Icebreaker: “What would you do if you dropped a tray in front of guests?”

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✅ 0:15 – 0:45 | Overview: The Flow of a Full-Service Event

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  • From arrival to departure – what to expect:

    • Clock-in and meet the team

    • Pre-shift meeting with the captain

    • Setup checklist (tables, chairs, flatware, glassware, linen)

    • Guest arrival procedures

    • Meal service timeline (cocktail, first course, entrée, dessert)

    • Cleanup and breakdown

  • Understanding your role in the bigger picture of the event

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✅ 0:45 – 1:30 | Table Service Techniques & Etiquette

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  • Tray carrying basics (posture, balance, safety tips)

  • Serving rules:

    • Serve from the left, clear from the right

    • Ladies served first in formal settings

    • Avoid reaching across guests

  • Table maintenance:

    • Refilling beverages quietly

    • Clearing dishes between courses

    • Replacing silverware and napkins if dropped

  • Guest interaction etiquette:

    • How to approach the table

    • Answering questions without overstepping

    • Using respectful and professional language

💡 Pro Tip: Practice with a towel and tray at home to master balance and flow.

✅ 1:30 – 1:50 | Break (20 minutes)

✅ 1:50 – 2:30 | On-Site Problem Solving & Incident Management

  • Common event-day issues and how to handle them:

    • Short-staffed teams

    • Late vendors or food delivery

    • Equipment malfunctions (heat lamps, tray stands)

    • Disruptive or intoxicated guests

  • Staying calm under pressure:

    • Follow the chain of command (inform the captain)

    • Avoid confrontation

    • Think: safety, discretion, and professionalism

  • Roleplaying real-world scenarios:

    • A guest complains about the food

    • You spill water near the client table

    • The buffet runs out of an item mid-service

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✅ 2:30 – 3:00 | Live Q&A + Scenario Practice

🍽️ Session 4: Food Safety, Sanitation & VIP Readiness


Duration: 3 Hours
Objective: Reinforce safe food handling and sanitation procedures, introduce higher standards for VIP service, and evaluate student readiness to move into the advanced program through a practical assessment.

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🕒 SESSION BREAKDOWN (3 HOURS)

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✅ 0:00 – 0:15 | Welcome & Milestone Celebration

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  • Congratulate students for reaching the final session of basic training

  • Quick recap of Sessions 1–3

  • Icebreaker: “What was your favorite thing you learned so far?”

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✅ 0:15 – 0:50 | Food Handling & Sanitation Essentials

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  • Personal hygiene checklist:

    • Uniform cleanliness

    • Hair tied back, no perfume/cologne, no nail polish

    • When and how to wash hands properly

  • Food-safe zones & cross-contamination:

    • Hot vs. cold food holding

    • Sanitizing surfaces, utensils, trays

    • Using gloves correctly

  • Sterno & buffet safety:

    • How to light/replace safely

    • Keeping food above 140°F

    • Proper use of sneeze guards and covers

  • Cleaning during and after service:

    • Spot cleaning

    • Properly clearing and sanitizing guest areas

    • End-of-shift closing duties checklist

✅ 0:50 – 1:30 | Introduction to VIP Service Expectations

  • What makes VIP events different:

    • High-end clients, formal attire, media presence

    • Higher service standards, no margin for error

    • Exclusive venues, non-disclosure policies

  • Advanced conduct & discretion:

    • Silent service

    • Anticipating guest needs

    • Respecting celebrity and high-profile guests

  • Visual examples of high-end table settings and service flow

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✅ 1:30 – 1:50 | Break (20 minutes)

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✅ 1:50 – 2:15 |

Assessment Instructions + Submission Process

🎥 Practical Assessment – Video Examination

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Assignment: Submit a short video demonstrating the following:

  1. Proper uniform and hygiene prep (describe your checklist)

  2. How to properly carry and place a tray with dishes

  3. Simulated food handling (glove use, setting a sanitized table)

  4. Clearing a table while maintaining professionalism

  5. Answering a guest’s request using professional language

Guidelines:

  • Must be submitted within 3 days via link or email

  • Must be recorded in uniform or neat black attire

  • Duration: 3–5 minutes

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✅ 2:15 – 2:40 | What’s Next? Enroll in the Advanced Program

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  • Overview of the Advanced Waitstaff Training Program:

    • Topics: Wine service, VIP client care, fine dining, event management

    • Requirements: Completion of all 4 Basic Training sessions + video assessment

    • Certification: Digital certificate + eligibility for premium event bookings

  • Enrollment link or QR code

  • Incentive: Discount for early enrollment or referral bonus

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✅ 2:40 – 3:00 | Final Q&A + Certificate Prep

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  • Final Q&A

  • Remind students of:

    • Video deadline

    • How to access materials

    • How to apply for real jobs with your company or partners

  • Closing Message:

    • Congratulate students

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