Testimonials

- staff & management

“I can't believe how much I had to learn. And what a difference this program has made for me with my guest interaction and confidence. I truly feel like I've become the professional version of what I used to do.”

Jay P., server turned Food & Beverage Powerbroker

“Pro-Waitstaff was has been invaluable to our training program. Service level is up. Check average is up. It is a no-brainer!”

Steve O., general manager

“It's like I was always on the same path with the right goal in mind, but learning these professional tools improved my perception. The program has taught me to truly understand the guest's needs. I anticipate them before they ever need to ask. I say things better now. I do things with more care and detail. And I feel like I notice everything now!”

Nicola P., college student working nights

“As a bartender, I wasn't sure how pertinent this information was going to be for me. Wow. When you say and do things correctly and knowledgeably, the respect level goes way up. My regular base keeps growing and guests love to eat at my bar now.”

Brent D., bartender

“The progress in our staff development has been powerful. Being taught even more than may be necessary at our service level, the details really stand out now. The bar has been raised.”

David B., multi-store operator

4 Course Chapters

Each course chapter video presentation is about 1 hour and offers a different objective - teaching tools and techniques within each.

The program is structured to build progressively, including exams, to course certification.      

Waitstaff professional guiding a guest through a menu with grace and knowledge.

The orientation portion of this curriculum is some of the magic of its effectiveness, and a key part that is almost always missed in general restaurant training.  It is crucial in elevating the entire staff from a place of knowledge, and understanding.    

Understanding some historical significance, and tapping into social cues and  guest psychology effectively lays the fundamental foundation to build great service upon.

Advanced Waitstaff Training Systems - Est. 2008

Online Course Curriculum

4 Chapters · 8 Lessons

Introduction to the Service Industry

History Of Service
 - History Of Service Exam
Purpose Of Service
- Purpose Of Service Exam

Understanding Guest Dynamics

The Psychology Of Guests
- The Psychology Of Guests Exam
Building Trust With Guests
- Building Trust With Guests Exam

Enhancing the Dining Experience

Service With Attention To Detail
- Service With Attention To Detail Exam
Dealing With Disgruntled Guests & The Rebound
- Dealing With Disgruntled Guest & The Rebound Exam

Increasing Sales through Service

Identifying Incidental Sales Opportunities
- Identifying Incidental Sales Opportunities Exam
Techniques For Effective Upselling
- Techniques For Effective Upselling Exam & Course Completion Certification

What You'll Learn...

The greatest restaurants in the world start with a solid foundation.
Laying out expectations, and then forging a clear pathway to meet, and often exceed them, is essential.

  • Most Restaurants Miss The Crucial Step Of Orientation

    We Start With Our History

    You can't possibly know where you're going, until you know where you've been.
    QUESTION: Why do human beings wait on other human beings? And furthermore; Why do human beings want to be waited on by other human beings?

    Sort of barbaric, isn't it?

    We dive into the history of this and explore why, and how we got here, as well as the origins of the dining concept.

    When we explore some fundamental psychology of basic human commonality and history, we can learn to empathize differently, and even anticipate one's wants and needs.
    This goes for guests, as well as co-workers.

  • The Difference Between Truly Exceptional, Professional Service, & Everything Else...?

    Attention To Detail.


    Verbiage. Menu Knowledge. Non-Intrusion...
    These are just a few of the many details to hone, and attend to, throughout the best possible dining experience you are able to provide for each and every one of your guests.

    Did you know there are 17 signs you should watch for, prior to ever approaching a new table for the first time? Now, that's interesting...

    There is no cookie-cutter script for this.
    There is a much better way, and we examine it in depth.

  • Extinguishing Guest Anxiety At Every Interval, & Establishing Trust...

    Read Your Guests, Anticipate Their Needs, & Exceed Their Expectations

    Being polite and friendly does NOT equate to great service.

    Truly exceptional service involves diving in to guest psychology, and yields a seemingly 'magical' dining experience:

    You'll hear guests say things like:

    "I never had to ask for a thing" or "When did that happen?" or "How did that get there?"
    It is an art that is performed by a professional, with a honed skillset and a thirst for ongoing product knowledge and education.

    The byproducts that occur from this elevated service level include: substantially higher guest check averages, proactive issue mitigation, and fully & effectively rebounding from unavoidable mishaps.

    Additional, secondary byproducts include guest retention, rave reviews and referral.

Taking Service To The Next Level...

Amateur service is VERY weak,

...though unfortunately quite prevalent. 

It is obviously undesirable and very much not-appreciated, especially when the time comes for a guest to pay their check.

The difference between amateur & professional? ...Monetary compensation for an elevated skillset.  

Professionalizing your approach, learning essential tools & techniques, and applying your new skill set will lay the foundation for you to build great service upon.   

Do you, or your staff, feel less than professional in your work?   

If you're serious about fixing it, we've got you.   That's what we do.  

Enroll in this invaluable course, take your personal service goals to the next level, and enjoy the constant return on your high-powered, low-cost investment in yourself and your work.

Robert Barger

Career-long waiter, trainer, entrepreneur and founder of Pro-Waitstaff H.O.S.T. Systems who was featured in a San Diego Magazine article titled "Have You Been Served?" for his exceptional service work at Whisknladle in La Jolla.

The profile highlighted his extensive high-end restaurant experience and dedication to the craft of front-of-house hospitality.

Robert Barger

Founder | Curriculum Author

Hi, I'm Robert Barger, and I've spent over 30 years mastering the art of front of house service. I'm excited to author this curriculum and share my expertise, experience, and intensive training with you to help you elevate your team's skills. Join my team in this course to transform your service approach and achieve professional excellence!