Master the fine dining and casual service techniques, guest relations protocols, and front-of-house operational workflows required to deliver exceptional dining experiences in hotels, restaurants, and event venues. This course covers table setup and mis-en-place, sequence of service standards, carrying and clearing methods, order-taking via POS systems, and foundational food and wine pairing knowledge. You will develop the professional capabilities needed to handle guest inquiries and special dietary requirements, execute upselling and cross-selling strategies, manage table turnover efficiently during peak hours, resolve service issues with poise and discretion, and maintain strict dining room hygiene and personal grooming standards.