The content of training for restaurant servers usually includes the following areas: product knowledge, service skills, communication and coordination skills, teamwork and customer relationship management.

First of all, trainers need to have an in-depth understanding of the food and beverage products offered, including menus, ingredients, and cooking methods.

They need to learn important information such as the characteristics of each dish, flavors, sources of ingredients, and potential allergens, so that they can provide guests with accurate product descriptions and recommendations.

Secondly, service skills are one of the key components in training.

This includes the development of skills such as polite hospitality, professional reception and effective communication. Trainers need to learn how to greet guests in a warm and friendly manner, how to listen and understand their needs, and be able to provide a quality service experience.

Communication and coordination skills are also a focus of training.

Food service workers need to learn to communicate effectively with coworkers and supervisors, as well as interact well with guests. They need to learn to adapt to different interpersonal styles, handle guest complaints and problems, and be able to coordinate workflow efficiently.

In addition, the training focuses on teamwork and customer relationship management.

Foodservice operations often require multiple people to work closely together, so trainers need to learn how to work effectively in teams, coordinate and solve problems. They also need to learn to build and maintain good relationships with customers, provide personalized service, and handle customer complaints and comments well.