504 Restaurant Service

Coordinator Mari Rantanen and deputy coordinator Nina Särkikanta from Sasky.

During the competition, waiters work in various customers service tasks in restaurants with different business ideas. They are able to maintain customer facilities and know how to present, sell and serve products and services in various ways. They are able to cater for individual customers and customer groups, and co-operate with the kitchen staff and other waiting staff.

Waiters are able to serve both Finnish and foreign customers, act in a responsible way and actively pay attention to the needs of different customers. They observe licensing and hygiene regulations and the principles of sustainable development.

Skill requirements

The competition tasks are based on the requirements for the grade Excellent (K3) of the vocational qualification in Hotel and Restaurant Services, study programme Restaurant Services, and the vocational qualification in Hotel, Restaurant and Catering Services, study programme Customer Service. The competition tasks have been designed in close co-operation with working life and are based on its requirements.

The competence areas of waiting staff in the vocational qualification in hotel, restaurant and catering services, study programme customer service, are:

  • customer service and sales
  • serving meals and beverages
  • serving à la carte meals
  • selling and serving beverages
  • catering and banquet service
  • café services
  • meeting services

Skill requirements for a successful competitor include:

  • providing good and friendly service
  • active and customer-oriented sales services
  • observing appropriate service etiquette
  • preparing the dining room (laying tables, different ways of setting tablecloths and folding napkins)
  • basic service skills (handling the tray, carrying plates)
  • knowing how different dishes are served
  • registering sales
  • beverage knowledge and serving
  • combining food and beverages, beverage recommendations
  • preparing and serving the most common drinks and special coffees
  • hygiene competence and keeping the working environment clean and tidy
  • catering for meetings
  • finishing dishes in the dining room (flambéing, cutting, portioning)
  • planning and organizing one’s own work
  • managing the service process and having situational sensitivity and promptness
  • social skills and communicating with different customers
  • working in co-operation with others
  • problem-solving skills
  • basic knowledge of Swedish and English
  • personal appearance, posture, movements and ergonomics
  • paying attention to entrepreneurship, sustainable development, well-being at work, and work safety.

 

Finals

The final competition tasks are performed in the Tampere Exhibition and Sports Centre, but the concept and setting of Restaurant Gösta has been brought to the competition venue. The restaurant is in Mänttä-Vilppula, in the Finnish Lakeland, at the heart of a magnificent art museum. Restaurant Gösta is part of Olo Group Oy. The art-filled environment provides inspiring stimuli, and the stylish sculpture park and lake view are very calming. The restaurant draws inspiration from this environment and offer high-quality experiences as the surrounding art and architecture. The restaurant is set up in the pavilion of the Serlachius Museum Gösta, awarded the Finnish Wood Award in 2014. The pure flavours of Restaurant Gösta come from Finnish ingredients. The restaurant is located in the countryside of Central Finland, in the middle of forests, lakes and fields. The taste experiences of Restaurant Gösta come from high-quality, seasonal ingredients. ”Local food internationally” is proprietor Henry Tikkanen’s motto. The basis for operations is to produce high-quality customer experiences and cherish dining as a form of social interaction. The Serlachius Museums are a popular cultural destination, receiving around 100,000 visitors annually. Customers’ needs, expectations and wishes vary widely. Restaurant Gösta’s menu included options for Finnish tourist families, cultured gastronomes, demanding corporate customers and foreign art tourists seeking Finnish flavours.

www.ravintolagosta.fi

www.serlachius.fi

 

Monday 14 May 2018

Familiarization with the competition area and venues

 

Tuesday 15 May 2018

Lunch serving at Restaurant Gösta

The competitor works at Restaurant Gösta. At the beginning of the day, the competitor places a tablecloth on the table and lays a four-person table with a simple setting. A group of four arrives at the competitor’s workstation for a relaxed lunch. The competitor walks the customers to the table. They order starters and main courses as well as drinks from the menu. Instead of a dessert, the customers order coffee and/or tea. The restaurant menu also has various coffee drinks. The competitor introduces the menus and beverages, tells the customers about the origin of the products and takes their order. The competitor changes/completes the table setting in accordance with the order. In customer service, the competitor must observe special diets and upselling. The competitor serves the products ordered and attends to the customers for the whole service event. The competitor must ensure customer satisfaction. The waiter’s competence also covers informing the customers about the restaurant’s operating environment and answering to any questions the customers may have (such as who has made the artwork on the restaurant wall (at the competition venue), what kind of and whose exhibitions there are currently at the museum, or which events is the museum hosting).

Menu

The menu is published on the morning of the competition day.

Wines (https://www.bpf-finland.fi/)

  • Hunawihr Pinot Gris Reserve, Cave Vinicole Hunawihr
  • Albert Bichot Bourgogne Vieilles Vignes de Chardonnay Organic
  • Louis M. Martini Cabernet Sauvignon
  • Jaboulet Cotes-du-Rhône Parallele 45 Organic

Other beverages:

  • KOFF Karhu III
  • Budejovicky Budvar Premium
  • Brooklyn American Ale
  • Non-alcoholic beer
  • Mineral water

Hot drinks:

  • Coffee
  • Brewed tea
  • Espresso
  • Cappuccino

 

Wednesday 16 May 2018

Fine dining task

A group of four people is coming to Restaurant Gösta for an atmospheric dinner. The customers have reserved a table in advance, and the course of the event and the menu have been agreed upon beforehand. The customers order drinks at the restaurant. One of the guests speaks English. The information needed is included in the order assignment that the competitor receives on the morning of the competition day. The competitor lays the table in accordance with the order for a high-quality dinner and uses one of the six napkin folding techniques announced in advance. The competitor sets the table in accordance with the menu and receives the customers. The competitor serves the dishes in the agreed serving manner. As aperitifs, the competitor recommends to the customers cocktails from the menu that suit the event. The competitor recommends wines from the restaurant wine menu and explains the recommendations to the customers. The basis for the drink selection is the compatibility of the food and drinks. At the end of the dinner, the competitor recommends to the customers dessert cocktails or alcoholic coffee drinks. The judges assess the drinks before serving.

Napkin folding techniques (www.duni.fi):

  • The Wave
  • Asia
  • Feather
  • Swirl
  • Elegant
  • Viola

Menu

The menu is published on the morning of the competition day.

Wines (https://www.bpf-finland.fi/):

  • Albert Bichot Bourgogne Vieilles Vignes de Chardonnay Organic
  • Undurraga Gewurztraminer, Viña Undurraga
  • Hunawihr Riesling Lieu-Dit Muehlforst, cave Vinicole Hunawihr
  • Aliwen Reserva Pinot Noir, Viña Undurraga
  • Piccini Organic Chianti, Tenute Piccini, DOCG Chianti
  • Louis M. Martini Cabernet Sauvignon

Fortified wines (https://www.bpf-finland.fi/):

  • Osborne LBV Porto
  • Osborne Fino Quinta

Liqueurs (https://www.bpf-finland.fi/):

  • Remy Martin VSOP
  • Remy Martin XO
  • Pere Magloir VSOP

Table water:

  • Ice water or mineral water

 

Before dinner

Old Fashioned
4cl                   Bourbon whiskey
dash                Angostura
1.5cl                Sugar syrup
Method:          Stirred + strained
Glass:              On the rocks
Decoration:     Orange peel twist

Gin Fizz
4cl                   Gin
3cl                   Lemon juice
1cl                   Sugar syrup
Diluent:           Soda water ca. 4cl
Method:          Shaken
Glass:              Highball or small white wine glass
Decoration:     Lemon slice

Americano
3cl                   Red bitter
3cl                   Red vermouth
Method:          Stirred
Glass:              On the rocks / old fashioned / cocktail
Decoration:     Orange slice

Dry Martini
4cl                   Gin
dash                Dry vermouth
Method:          Stirred
Glass:              Cocktail glass
Decoration:     Olive or a piece of lemon zest

Negroni Spagliato
3cl                   Red bitter
3cl                   Red vermouth
6cl                   Prosecco
Method:          Constructed
Glass:              Wine glass
Decoration:     Orange slice

Cucumber
1cl                   Mirin
1cl                   White vinegar
0.5cl                Sugar syrup
2cl                   Dill vodka
4cl                   Cucumber juice
1.5cl                Egg white
Dill
Cucumber

  • Chill the cocktail glass with ice
  • Chill the metal part of the shaker
  • Measure the ingredients into the glass part of the shaker
  • Crush the ingredients
  • Dry the ice in the metal part of the shaker
  • Shake (long and hard because of the egg white)
  • Strain into the cold cocktail glass

Carrot
3.5cl                Mandarine Napoleon
0.5cl                Red bitter
6cl                   Carrot juice
Dash                Lemon juice
Dash                Sugar syrup
Method:           Shaken
Glass:              On the rocks
Decoration:

After dinner

Espresso Martini
4cl                   Myrsky cut brandy
3cl                   Cols espresso
0.5cl                Sugar cyrup
1/4tsp             Cardamom
Method:          Shaken (ice strained off)
Glass:             Cocktail glass
Decoration:

Beetroot
4cl                   Red port wine
2cl                   Beetroot juice
1cl                   Lemon juice
dash                Sugar syrup
0.5cl                White wine vinegar
Method:          Shaken (ice strained off)
Glass:              Cocktail glass
Decoration:

Spanish Coffee                       
2cl                   Licor 43
2cl                   Brandy
Hot coffee
Whipped cream
Method:           Constructed
Glass:              Irish Coffee
Decoration:

Sources for the drinks recipes: F.B.S.K. and Paula Lundell of Olo Garden & Bar

 

Thursday 17 May 2017

Art exhibition closing gala – cocktail event

Restaurant Gösta hosts the closing gala for an art exhibition. A group of four people arrives at the cocktail event. The course of the event, menu and drinks have been agreed in advance. The information needed can be found in the order assignment that the competitor receives on the morning of the competition day. The competitor puts a tablecloth on the table and lays a buffet table in accordance with the theme. The competitor places the dishes on the buffet table but introduces and serves the food to the customers. The buffet has trendy sweet and savoury products. The task also includes a surprise part with a competitor from a different skill competition. This is revealed in detail on the morning of the competition day.

Menu

The menu is published on the morning of the competition day.

Drink (https://www.bpf-finland.fi/):

  • Bottega Gold Prosecco DOCG

 

Structure of the assessment

The assessment consists of subject and objective assessment points. The assessment emphasizes:

  • Organizational skills and workflow
  • Co-operation and problem-solving skills
  • Customer service and communication skills
  • Workstation preparations
  • Food and drink serving skills
  • Preparing and serving alcoholic and non-alcoholic drinks and cocktails
  • Knowledge of the operational environment and business idea
  • The general themes of the Taitaja competition: entrepreneurship, sustainable development, work wellbeing and work safety.

Modules:

  • Lunch serving
  • Fine dining (incl. cocktails)
  • Cocktail event

Competitor-provided supplies brought to the competition venue

The competitor brings to the competition venue a waiter’s personal tools: a corkscrew, a notepad, a pen, matches, serving cloths, serving gloves and a bottle opener.

Competition schedule

Assembly at the competition venue on Monday 14 May 2018 (exact time to be announced later), which is when the competitors receive general guidelines for the competition and may familiarize themselves with the competition venue. Exact day-do-day schedule provided at the competition venue.

Monday 14 May 2018
Familiarization with the competition venue

Tuesday 15 May 2018
Lunch serving task
On the competition day, the finals tasks are performed in a staggered fashion.

Wednesday 16 May 2018
Fine dining task
On the competition day, the finals tasks are performed in a staggered fashion.

Thursday 17 May 2018
Cocktail event
On the competition day, the finals tasks are performed in a staggered fashion.

 

General description of the competition

During the competition the customers works in a restaurant performing customer service tasks. The waiter knows how to maintain customer facilities and how to present, sell and serve products and services in different ways. The waiter is able to pay attention to individual customers and customer groups, and co-operate with the kitchen staff and other waiting staff.

The waiter is able to serve both Finnish and foreign customers and act in a responsible way, paying active attention to the various needs of the customers. The waiter observes licensing and hygiene regulations as well as the principles of sustainable development.

 

Form of competition

The form of competition is individual.

 

Competence requirements

The competition tasks are based on the requirements for grade “Excellent” (K3) of the vocational qualification in hotel and restaurant services, of the restaurant services study programme, and the vocational qualification in hotel, restaurant and catering services, of the customer services study programme. The competition tasks have been designed in close, valuable co-operation with employers and are based on their requirements.

The competence areas of a waiter with a vocational qualification in hotel, restaurant and catering services, of the customer services study programme, are:

  • customer service and sales
  • serving meals and beverages
  • serving à la carte meals
  • selling and serving beverages
  • catering and banquet service
  • cafeteria services

The skills required of a successful competitor include:

  • providing good and friendly service
  • carrying out active and customer-oriented sales
  • observing the appropriate etiquette
  • knowing how to prepare the dining room (tablecloths, laying tables, folding napkins)
  • basic service skills (handling the tray, carrying plates)
  • knowing how different dishes are served
  • knowing beverages and how they are served
  • knowing suitable food/beverage combinations and being able to make recommendations
  • mixing the most common drinks in accordance with the restaurants business idea and preparing coffee drinks, and serving them
  • keeping the working environment clean and tidy and observing hygiene
  • finishing dishes in the dining room (flambéing, cutting, portioning)
  • organizing and planning one’s work
  • managing the service process and having situational sensitivity and fluency
  • communicating with the customers and having social skills
  • working in co-operation with others
  • problem-solving skills
  • basic knowledge of Swedish and English
  • paying attention to personal appearance, posture, movements and ergonomics
  • observing entrepreneurship, sustainable development, wellbeing at work and work safety