{"id":199020,"date":"2019-02-12T00:10:33","date_gmt":"2019-02-11T22:10:33","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=199020"},"modified":"2019-02-12T00:10:33","modified_gmt":"2019-02-11T22:10:33","slug":"etiquette-5-star-modern-silver-service-training-service-launched-for-top-end-restaurant-industry","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/etiquette-5-star-modern-silver-service-training-service-launched-for-top-end-restaurant-industry\/","title":{"rendered":"Etiquette 5-star Modern Silver Service Training Service launched for top-end restaurant industry!"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-199033\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?resize=300%2C200&#038;ssl=1\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?resize=150%2C100&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/10218780-56B7-4F49-B853-1DE0D8892FE8.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>A new silver service training service has been launched by Rufus Scholtz, promising to turn front of house staff into 5-star fine dining staff within fourteen days. His Etiquette Modern Silver Service training service promises to train staff to create delighted loyal patrons when they leave the restaurant, to return for future eating experiences.&nbsp;<!--more--><\/p>\n<p>Rufus and I met when a friend and I were invited to try the 16-course G\u00e5te Restaurant Tasting Menu at Quoin Rock in November just after this top restaurant opened, recently identified as having two to three Michelin star potential by a visiting Michelin restaurant inspector, had the restaurant evaluation system operated in our country. As Head Waiter of the restaurant, and looking after our table, we were impressed with his service focus, from meeting us in the Tasting Room\/Restaurant foyer, showing us around the buildings on the property, getting us a superb Jameson whiskey, and bending over backwards in the serving of each dish, paired with a champagne or a local Quoin Rock wine.<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"kKmYzxtc4k\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/gate-restaurant-at-quoin-rock-takes-sa-restauranting-to-a-new-level-experiential-and-interactive-dining-and-wining-at-its-finest\/\">G\u00e5te Restaurant at Quoin Rock takes SA restauranting to a new level, experiential and interactive dining and wining at its finest!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/gate-restaurant-at-quoin-rock-takes-sa-restauranting-to-a-new-level-experiential-and-interactive-dining-and-wining-at-its-finest\/embed\/#?secret=kKmYzxtc4k\" data-secret=\"kKmYzxtc4k\" width=\"600\" height=\"338\" title=\"&#8220;G\u00e5te Restaurant at Quoin Rock takes SA restauranting to a new level, experiential and interactive dining and wining at its finest!&#8221; &#8212; \" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>Rufus has decided to leave the restaurant, to enhance his career as a Silver Service trainer. <img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-199024\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2019\/02\/49D1AB4A-F5E7-481E-8D4C-4C51F0025361.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>In addition to G\u00e5te, Rufus has worked at leading restaurants The Test Kitchen and La Colombe. &nbsp;<\/p>\n<p>The Etiquette Service Training Package includes the following:&nbsp;<\/p>\n<div class=\"s32\"><span class=\"s23\">&#8211; Setting Tables <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Guest Arrival <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Guest Approach and Greeting <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Seating Guests <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Water Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Bread Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Dietary and Allergy Requirements <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Menu Handling and Explanations <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Recommendations <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Order Taking <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Order Timing <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Cutlery Settings <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Napkin Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Food Placing and Plate Carrying <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Food Serving and Food Clearing <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Wine Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">White Wine Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Red Wine Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Champagne Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Cocktail Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Brandy Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Coffee Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Starter Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Main Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Dessert Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Wine Knowledge <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Food Knowledge <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Bill Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Body Language <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Guest Leaving Service <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Wine Test <\/span><\/div>\n<div class=\"s32\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Food Test <\/span><\/div>\n<div class=\"s33\"><span class=\"s31\">&#8211; <\/span><span class=\"s23\">Service Test<\/span><\/div>\n<p>Staff will be trained for one hour prior to service for seven days. During service Rufus will be on the floor, guiding individual staff members. After the one week training, staff will be tested on their food and wine knowledge, and graded for management purposes. Etiquette charges R800 per trained waiter.&nbsp;<\/p>\n<p>Rufus says that staff completing the Silver Service Training programme will result in better restaurant reviews, translating into more bookings as well as walk-ins for restaurants.&nbsp;<\/p>\n<p><b>Rufus Scholtz: Etiquette Modern Silver Service Training Service. Cell 071 438 4234.&nbsp;<\/b><\/p>\n<p><b>Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein<\/b><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A new silver service training service has been launched by Rufus Scholtz, promising to turn front of house staff into 5-star fine dining staff within fourteen days. His Etiquette Modern Silver Service training service promises to train staff to create delighted loyal patrons when they leave the restaurant, to return for future eating experiences.&nbsp;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,266,35255,20,248,37619,32565],"tags":[32378,37620,37328,23535,39,651,397,37190,7518,1528],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"A new silver service training service has been launched by Rufus Scholtz, promising to turn front of house staff into 5-star fine dining staff within fourteen days. 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