A New Look At Skills, 2015: 35 – Restaurant Service

A New Look At Skills, 2015: 35 – Restaurant Service


The Restaurant Service practitioner provides food and drink service to guests in a very broad variety of settings. Every day all over the world, many people enjoy the skills, knowledge, and welcoming attitude of the best from this field! The Restaurant Service Competition at WorldSkills São Paulo 2015 consists of four modules. The first module tests the bar skills of the Competitor. They must first perform a spirit identification exercise, followed by the preparation and service of cocktails. In module two, Competitors are tested in casual dining plated service skills. This starts with table set-up and napkin folding to suit a bistro style restaurant. Before commencing service, liqueur and wine identification are assessed. Competitors will serve up to three tables, with up to four guests on each, in the same service. Banquet dining plated service is another skill assessed during the Competition. Competitors must perform ‘mise-en-place’ (i.e. set-up) appropriate for the set menu provided, and then serve a banqueting lunch for between 6 to 8 guests. In the final module, they are tested on their skills in fine dining: ‘Gueridon’. Again, this requires mise-en-place appropriate for the four course menu provided. Skills assessed will include carving, assembling, flambé and silver service of dishes. Judges will also watch closely for opening, decanting, aeration and service of white and red wine during service.

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