Professional Waiting Skills
Enrol in Course
When starting off in the hospitality industry as a waiter, there are a number of basic core skills and techniques that an employer will expect. By the end of this short 1 day course you will be able to step into most restaurant environments and have the skills required as a waiter that would take several weeks to gain on the job.
Class Schedule — 2020
| Course Code | Day | Start Date | End Date | Time | Location |
|---|---|---|---|---|---|
| 202WAITG | Wed | Nov 4th | Nov 4th | 5:30pm - 9:30pm | Sir John's Bar |
| 202WAITH | Thu | Nov 12th | Nov 12th | 5:30pm - 9:30pm | Sir John's Bar |
| 202WAITI | Sat | Nov 28th | Nov 28th | 9:00am - 1:00pm | Sir John's Bar |
| 202WAITJ | Mon | Dec 7th | Dec 7th | 5:30pm - 9:30pm | Sir John's Bar |
| 202WAITK | Tue | Dec 15th | Dec 15th | 5:30pm - 9:30pm | Sir John's Bar |
| 211WAITA | Thu | Feb 11th | Feb 11th | 5:30pm - 9:30pm | Sir John's Bar |
| 211WAITB | Thu | Feb 25th | Feb 25th | 5:30pm - 9:30pm | Sir John's Bar |
| 211WAITC | Tue | Mar 2nd | Mar 2nd | 5:30pm - 9:30pm | Sir John's Bar |
| 211WAITD | Thu | Mar 25th | Mar 25th | 5:30pm - 9:30pm | Sir John's Bar |
| 211WAITE | Mon | Apr 12th | Apr 12th | 5:30pm - 9:30pm | Sir John's Bar |
Course Fees
Fees are inclusive of all materials.
To view our Refund and Transfer Policy please click here.
1 x 4 hour session
Notebook and pen. Must wear enclosed shoes (No thongs or sandals).
Richard Hands
Richard currently manages the Sir John’s Bar at Monash University in Clayton and has over 20 years experience in hospitality ranging from cafes, pubs, clubs, 5* hotels, high end restaurants, cocktail bars and private members bars. He has been trained by master sommeliers/blenders, leading industry experts on spirits, beers and liqueurs, world renowned cocktail bartenders, Michelin starred chefs and has undertaken a number of courses and programs to develop his skills and knowledge within the industry. In London he was a trainer for Match Bar Group and Gaucho restaurants for a number of years where high expectations were placed on students and trainers. He has also opened venues and consulted for hospitality businesses here in Australia