Lajivastaava	Varavastaava
Petra Savolainen This e-mail address is being protected from spambots. You need JavaScript enabled to view it 0447854813	Marja Hemmi This e-mail address is being protected from spambots. You need JavaScript enabled to view it 0447854824

Restaurant Service

Participation is open to young people studying for a qualification in vocational education who have been born in 1991 or after. The vocational basic degree training refers to an education that will lead to a basic degree, or that is a preliminary training in an institute or as an apprentice.

General Description of the Category

The restaurant server performs customer service tasks in different types of restaurants. The server can prepare the dining area, and present, sell and deliver products and services, using different methods of serving. The server takes into account the individual customer, customer groups, and works cooperatively with the kitchen personnel and other serving staff. The server waits on Finnish customers, as well as customers from other countries, acts responsibly and actively takes into account the needs of different customers. He/she observes portioning and hygiene rules and regulations, and well as taking into account the principles of sustainable development.

The Basic Degree

The competition tasks of this category are based on the curriculum-based training of a basic vocational degree in Hotel and Restaurant and the study programme of Restaurant Service, and on the requirements of level 3 (on a scale of 1-3). The making up of the tasks is done with close and valuable cooperation with representatives from working life, and the tasks are also based on the requirements of working life.

Areas of Expertise for the Server:

-Hotel, restaurant, and meeting services
-Restaurant banquet rooms
-Special occasions services
-Restaurant special food operations (in the Finals)
Skill requirements for the successful competitor:
-mastery of friendly and good service
-active customer-oriented selling
-acting in accordance with service ethics
-preparing the dining room (setting table, linens, and folding napkins)
-basic serving skills (use of trays, carrying of dishes)
-serving techniques for different dishes
-registration of sales
-knowledge of types of beverages and beverage service
-combining food and beverage, drink recommendations
-common mixed drinks and specialty coffee beverages, and their service
-designing and preparing menus
-finishing dishes at tableside (flaming, cutting, portioning)
-planning and organising their own work
-the mastery of the service process, while being sensitive to the situation and flexible
-social and communication skills with customers
-ability to work cooperatively with others
-problem-solving ability
-basic language skills in Swedish and English
-mastery of a friendly personality, good posture, movement, and ergonomic work practices

Semi-Finals:

Updated information on the Semi-Finals can be found on the Semi-Finals web page

In co-operation with: