1 1

CRS®: Certified Restaurant Server Training And Exam

CRS®: Certified Restaurant Server Training And Exam

5,345.00 SAR
5,345.00 SAR
Sale Sold out
VAT included.

CRS® (Certified Restaurant Server) is a hospitality service program designed to build the essential professional skills required for restaurant service staff. The training focuses on service standards, guest interaction, order taking, menu knowledge, upselling, service sequencing, hygiene and safety, complaint handling, teamwork, and cashiering basics—equipping participants to deliver consistent, high-quality dining experiences that improve guest satisfaction and support restaurant revenue.

Select the training option to display the coach information.

View full details

Who Should Attend?

  • Restaurant servers and waiters/waitresses in hotels and restaurants
  • New service staff needing structured service standards training
  • Banquet or outlet service team members moving into restaurant service roles
  • Hospitality trainees preparing for food service positions
  • Service staff needing refresher training to improve consistency and guest handling

Key Takeaways

  • Deliver professional, consistent table service using standard service sequences
  • Improve guest communication, confidence, and service etiquette
  • Take accurate orders and coordinate effectively with kitchen and bar
  • Strengthen menu knowledge and apply practical upselling techniques
  • Handle guest complaints using service recovery steps
  • Maintain hygiene, safety, and professional appearance standards
  • Work efficiently as a team while managing time and multiple tables

Accredited by

Accredited by

American Hotel & Lodging Institute

AHLEI is a globally recognized leader in hospitality education and professional certification. As the credentialing and training arm of the American Hotel & Lodging Association (AHLA), AHLEI provides industry-relevant learning resources, certifications, and professional development tools that support individuals and organizations across the hospitality sector. With a strong international presence, AHLEI certifications—such as CHS®, CHSP®, CRDE®, CHA®, and others—are widely respected by employers and professionals seeking to enhance their careers and raise service standards in the global hospitality industry.

Cours Outline

Day 1
  • Role of a restaurant server and service mindset
  • Professional appearance, grooming, and etiquette
  • Restaurant setup basics (stations, sections, side stations)
  • Table setting standards and mise en place for service
  • Guest greeting standards and first impression control
  • Understanding guest needs and service personalization basics
  • Basic dining terminology and service language
  • Hygiene basics for service staff (hands, surfaces, contamination prevention)
  • Service flow overview: from seating to farewell
  • Exercise: greeting practice + table setup checklist
Day 2
  • Menu knowledge framework (ingredients, preparation, allergens awareness)
  • Explaining menu items clearly and confidently
  • Suggestive selling and upselling (ethical, guest-focused)
  • Order-taking accuracy standards (repeat-back discipline)
  • POS / order transmission basics (concept level)
  • Coordination with kitchen and bar (timing and communication)
  • Handling special requests and substitutions properly
  • Managing delays and setting guest expectations
  • Beverage service basics (non-alcoholic focus if needed)
  • Exercise: order-taking role-play + upselling scenarios
Day 3
  • Full service sequence standards (steps of service)
  • Managing multiple tables and prioritization
  • Service timing: pacing the meal and controlling guest flow
  • Delivering food and beverage professionally (temperature, presentation awareness)
  • Checking back and service recovery at the table
  • Handling complaints and difficult guests (de-escalation basics)
  • Teamwork: runners, bussers, hosts, and kitchen coordination
  • Clearing, resetting, and table turn basics
  • Exercise: full service simulation (arrival to payment)
Day 4
  • Food safety awareness for servers (cross-contamination, allergens, hot items)
  • Safety basics (slips/trips, carrying, glassware handling)
  • Handling guest incidents and escalation rules
  • Cash handling basics and billing accuracy
  • Check presentation standards and closing the experience
  • Managing guest feedback and encouraging return visits
  • KPI awareness for servers (guest feedback, accuracy, speed, upselling, table turns)
  • Professional discipline: punctuality, reliability, teamwork
  • Practical assessment: service scenario + checklist evaluation
  • Wrap-up: review + readiness checklist
No matching topics found.