220 The Two-Day Stew

~ COURSE DESCRIPTION ~

503 Silver Service – Module 3

• Tray Service
• Russian, French & Plate service
• Proper table setting
• Table manners
• Formal & informal meal service
• Dessert & Coffee service
• Wine decanting & serving
• Buffet service
• Typical breakfast set-up

504 Interior – Fine Detailing, Guest Services & Laundry – Module 4

• Interior detailing (tips on cleaning i.e. marble, china, gold leaf, silver, delicate fabrics, drapes etc)
• Cleaning supplies to use; to avoid
• Scheduling: Chief Steward / ess vs. Steward / ess
• Guest prep / Cleaning after guests leave
• Valet services
• Linen & wardrobe care, laundry & dry cleaning
• Flower Tips