Course Description

Scott Joseph

Scott Joseph has been reviewing restaurants in Central Florida and beyond for more than 29 years. In that time he established himself as the most trusted, reliable and comprehensive source of restaurant information in the region. His advice was so closely followed that Orlando magazine named him one of the city’s “50 Most Powerful People” on multiple occasions.During his career, first as senior critic for the Orlando Sentinel and currently as publisher of Scott Joseph's Orlando Restaurant Guide, he has written thousands of reviews, columns and articles on the restaurant industry.He is a member of the Association of Food Journalists and a frequent judge for national restaurant awards.He is a contributor to National Public Radio affiliate WMFE-FM, which broadcasts a weekly review, and WFTV-Channel 9 in Orlando. He also serves as a consultant on fine service and food for new and established restaurants.Joseph has appeared as a dining expert on CNN International, Canada AM and The Daily Buzz, and has been featured in the pages of Wine Enthusiast, Food & Wine, Bon Appetit and numerous other journals and periodicals.

Course curriculum

  • 1

    Service is the Key to Success

    • Introduction

    • What You'll Get from This Course

    • What You'll Get from This Course (text)
  • 2

    What a Critic Looks for

    • What a Critic Looks For

    • What a Critic Looks For (text version)

    • What a Critic Looks For Quiz
  • 3

    The Diner's Bill of Rights

    • The Diner's Bill of Rights
  • 4

    Types of Restaurant Service

    • Types of Restaurant Service

    • Types of Restaurant Service (text version)

    • Types of Service Quiz
  • 5

    Types of Restaurants

    • The various types of restaurants and the levels of service they require

    • The various types of restaurants and the levels of service they require (text version)

    • Types of Restaurants Quiz
  • 6

    Types of Menus

    • Different types of Menus

    • À la Carte

    • Table d'Hote

    • Prix Fixe

    • Degustation

    • Types of Menus Quiz

    • Types of Menus Quiz -- Part 2
  • 7

    Waiting in America

    • The Role of the Server in the Restaurant System

    • Role of the Server in the Restaurant System (text version)

    • The Qualities of a Server

    • Advantages and Disadvantages of Being a Server

    • Advantages and Disadvantages to of Being a Restaurant Server (text version)

    • Terms and Jargon

    • Familiar Terms and Jargon
  • 8

    Proper Grooming

    • Proper Grooming

    • Proper Grooming (text version)
  • 9

    Setting the Table

    • Proper Placement and Handling of Flatware

    • Proper Placement and Handling of Flatware (text version)

    • Proper Placement of Glassware

    • Proper Placement of Glassware (text version)

    • The Scourge of the Rollup

    • The Scourge of the Rollup (text version)

    • The Use of Chargers and Show Plates

    • The Use of Chargers and Show Plates (text version)

    • Some Notes About Napkins

    • Some Notes about Napkins (text version)

    • Table Setting Quiz
  • 10

    The Basics of Proper Service

    • How to Serve, How to Clear

    • How to Serve, How to Clear (text version)

    • How to Pour Water

    • Step-saving Efficiencies

    • Moving Through the Restaurant

    • Moving Through the Restaurant (text version)

    • Handling a Complaint -- and a Compliment

    • Handling a Complaint (text version)

    • Pivot-point Order Taking

    • Pivot-Point Order Taking (text version)

    • Basics of Proper Service Quiz
  • 11

    Chronolgy of the Guest Experience

    • Chronology of the Guest Experience Part 1

    • Chronology of the Guest Experience Part 2

    • Chronology of the Guest Experience Part 3
  • 12

    Learning (and unlearning) How to Speak

    • Dont' Say That, Say This

    • Don't Say That, Say This (text version)

    • How to Speak (text version)

    • How to Speak
  • 13

    The Art of Upselling

    • The Art of Upselling or How Not to Be Evil

    • Upselling and Suggestive Selling for Fun and (Extra) Profit (text version)
  • 14

    Conclusion

    • Conclusion