Star Waiter
Official name: Table Attendant (Waiter)
Learn to run a table from welcome to bill, serve drinks and wine, and look after guests with confidence. Then prove it on real shifts in a real restaurant.
FormatClassroom + workplace practical
Where7 towns, or at your venue
You receiveInjongo certificate
100%of our CATHSSETA Table Attendant graduates were employed permanently
CATHSSETA-accredited provider 613/P/00381/2022 · Practical training in real restaurants · Jeffreys Bay to Oudtshoorn · Job placement support
Why this course
The fastest way into hospitality
Every restaurant, lodge and hotel needs waiters who know what they are doing. This course makes you one of them.
Get hired
Employers choose trained staff first
You arrive knowing how to set a table, take an order and look after a guest, so a manager can put you on the floor from day one.
Earn on the floor
Good service earns better tips
Reading a table, recommending a wine and handling a complaint calmly are the skills guests reward.
Grow
A first step, not a last one
Waiters move on to bar, barista, supervisor and Food & Beverage learnerships. We show you the next step.
The outcome
What you will be able to do
By the end of the course you can do each of these on a real shift, and your facilitator and workplace supervisor have seen you do it.
Welcome, seat and look after a table from arrival to goodbye
Take orders by seat position and pass allergies clearly to the kitchen
Set up, prepare and reset a restaurant section to standard
Serve food and clear plates safely and in the right order
Serve drinks responsibly, check age and refuse service politely
Present, open and pour still and sparkling wine
Run buffet and carvery service at safe food temperatures
Present the bill, take payment and give correct change
Turn a complaint around with the CARE method
Work hygienically and safely, and act fast in a fire or emergency
The job, step by step
Follow a guest through dinner
By the end of the course, you run all eight on your own.
1 · Welcome
The welcome
Greet guests warmly at the door, seat them and make them feel expected. You learn the "powerful welcome" and how to read what a table needs before they ask.
Floor tipEye contact and a smile come before any words.
2 · Menu
The menu
Present the menu, talk about dishes and specials with confidence, and answer questions about ingredients and allergens.
Floor tipTaste the specials before service so you can describe them honestly.
3 · Order
Taking the order
Write orders by seat position so every plate reaches the right guest without asking, and note allergies clearly for the kitchen.
Floor tipNumber the seats from one fixed point, so anyone on the team can serve the table.
4 · Drinks
Drinks
Follow the five-step drink sequence, suggest drinks that suit the meal, and check age politely before serving alcohol.
Floor tipSuggest, never push. Guests come back to waiters they trust.
5 · Serve
Serving the food
Carry plates safely, serve each guest in the right order, and name each dish as you place it.
Floor tipPlates go down with the main item facing the guest.
6 · Check back
Checking back
Check on the table after the first bites, watch for empty glasses, and use the CARE model if something is wrong.
Floor tipFix a problem at the table and the guest often leaves happier than before.
7 · Bill
Clearing and the bill
Clear when everyone has finished, offer dessert and coffee, then present the bill and handle cash or card accurately.
Floor tipAlways count change back to the guest.
8 · Reset
Resetting the table
Reset the table to standard for the next guests: linen, cutlery, glasses and condiments, quickly and quietly.
Floor tipA fast reset is a full restaurant. Managers notice it.
The honest picture
What the job is really like
We want you to start with open eyes. Waiters who know what to expect stay in the job and get promoted.
Evenings, weekends and holidays
Restaurants are busiest when other people are off. Expect shifts at those times.
On your feet all shift
You walk, carry and stand for hours. Good shoes and good posture are part of the job.
Busy seasons, more work
Venues from Jeffreys Bay to Mossel Bay fill up in holiday season. That means more shifts and more tips.
Service is noticed
Guests remember a good waiter. Many waiters earn part of their income from tips, and good service shows in them.
What you learn
15 modules, four parts
Open any module to see what it covers. Each part ends with practice on the floor, checked by your facilitator.
15 modules
67 practice activities
1 practical service test
1 workplace logbook
Part 1
The guest comes first
Customer service and the welcome
The powerful welcome, anticipating needs, guest confidentiality, and handling complaints with the CARE model.
Talking and listening to guests
The communication cycle, barriers, body language, active listening and cultural awareness.
Working well in a team
Reporting lines, teamwork, shift handovers and a five-step way to sort out conflict.
Answering and transferring calls
Answer, hold, transfer, take a message and close the call, including difficult and emergency calls.
Part 2
Table service
Preparing and clearing the restaurant
Mise en place, quality checks, and the full sequence from opening to closing.
The guest journey, from welcome to bill
Welcome, menu, order by seat position with allergens, serve, check back, clear, bill and reset.
Buffet and carvery service
Buffet flow, labels, food temperatures, allergens and topping up in small batches.
Calculations for bills and change
Everyday maths for service: fractions, percentages, conversions and a four-step accuracy check.
Part 3
Drinks & wine
Drink service, upselling and proof of age
Glassware and trays, suggesting drinks honestly, checking age, refusing service politely, and the five-step drink sequence.
Serving still and sparkling wine
Presenting the bottle, opening still and sparkling wine, the host's tasting, and what to do with a faulty bottle.
Part 4
Safe & professional
Hygiene and professional appearance
Grooming, uniform, reporting illness and the four-step handwash.
A safe workplace and fire response
Spotting hazards, reporting accidents, health and safety rules, and a five-step fire response.
Security: keys, cash and stock
Looking after keys, cash and stock, noticing suspicious behaviour, and what to do in an emergency.
Knowing your venue and its services
Departments, menus, reservations, and how to find information for a guest quickly.
Your personal development plan
Set clear goals for your first year at work, and the skills to grow into your next role.
A taste of the course
Handle a complaint with CARE
This is how our waiters turn an unhappy guest around.
C
Calm
Stay calm and keep your voice low, even if the guest is loud.
A
Acknowledge
Listen to the end, then say you understand and are sorry it happened.
R
Resolve
Offer a fix you are allowed to give, or fetch your manager straight away.
E
Ensure closure
Check back later that the guest is happy, and report what happened.
Want more? Our free Professional Communication course teaches speaking, listening and difficult conversations online.
Talk like a waiter
Words you will use every shift
The words you will hear on the job.
Mise en place
French for "everything in its place". All the setting up you do before guests arrive.
Cover
One guest's place setting. Also a guest count: "we did 80 covers tonight".
Section
The group of tables you are responsible for during a shift.
Upselling
Suggesting something extra the guest will enjoy, like a starter or a wine that suits the meal.
Allergen
An ingredient that can make a guest ill. Always write it down and tell the kitchen.
FIFO
First in, first out. Use older stock before newer stock so nothing goes to waste.
Ready to start? Leave your number and we call you back.
Quick check
Is this course for you?
Ask yourself these three questions.
Do you enjoy meeting new people?
Can you stay calm when it gets busy?
Do you want to work in a restaurant, lodge or hotel?
Three yeses? This course is for you.
How it works
From first call to first shift
EnquireLeave your number. We call you back and answer your questions.
Work readinessWe start with attitude, grooming, time and teamwork.
TrainingClassroom lessons and hands-on service practice with your facilitator.
Workplace practicalYou serve real guests at a partner venue, with a logbook.
Certificate & job supportYou receive your certificate, and we help you find work.
How you are assessed
Practical service test
You serve a table from welcome to reset while your facilitator observes with a checklist.
Written knowledge check
Questions on service, drinks, hygiene and safety, with practice activities first.
Workplace logbook
Your supervisor at the practical venue signs off the tasks you complete on real shifts.
Included in the course
Everything you need
Learner guide and workbook
Practice activities for every module
Hands-on service practice with your facilitator
Work readiness: attitude, grooming, time and teamwork
A workplace practical at a partner venue
A facilitator who checks your work and gives feedback
What you leave with
Proof you can do the job
Injongo certificateShows you completed the Table Attendant course.
Signed logbookReal shifts, signed off by your workplace supervisor. Employers can see exactly what you have done.
Practical test resultYour full table service, observed and checked.
A CV and interview practiceSo you are ready when an employer calls.
Where it can take you
Your career ladder
Table service is where many hospitality careers start. These are the usual next steps, and we offer training for them.
Table attendantLodges, hotels, restaurants, golf estates, wine farms, cafés and conference venues.
Bar attendant or baristaAdd drinks skills with Behind the Bar or Barista Craft.
Head waiterRun a section, train new staff and take charge of a busy service.
Restaurant supervisorOur Food & Beverage Services learnership (NQF 4) is the qualification for this step.
Questions
Before you enrol
Still unsure? Call or WhatsApp +27 62 495 8450.
What is a table attendant?
Another name for a waiter or waitron. You look after guests at their tables: taking orders, serving food and drinks, and making sure they enjoy their visit.
Do I need experience?
No. We start with the basics and build up to full table and drink service.
What does the course include?
Classroom training, practice activities for every module, and a workplace practical at a partner venue.
What certificate do I get?
Participants who meet Injongo's attendance and course-completion requirements receive an Injongo certificate of completion. This course does not award SAQA credits or a registered qualification.
How am I assessed?
With a practical service test, a written knowledge check and a workplace logbook signed by your supervisor. You practise with activities before each one.
Where is the training?
In Jeffreys Bay, Knysna, George, Plettenberg Bay, Oudtshoorn, Cape St Francis and Mossel Bay, or on site at your workplace for employer groups.
Is funding available?
Some groups are sponsored by employers or funders. When you enquire, we tell you about any funded places that fit you.
Can I do the course while I work?
If your employer books a group, we train your team on site. Otherwise, tell us your working hours when you enquire and we will look for a group that fits.
Will you help me find a job?
We help graduates with CVs, interviews and introductions to employers. We can't promise a job, but we work to connect every graduate with employers.
Keep exploring
Courses that go well with this one
Restaurant, bar & coffee
Restaurant Service Pro
Restaurant, bar & coffee
Behind the Bar
Restaurant, bar & coffee
Barista Craft
Reserve my place
We call you back to talk through the course, the next group and any funding.
Training with a purpose.
Contact
+27 62 495 8450
WhatsApp us
[email protected]
29 Da Gama Road, Jeffreys Bay
Injongo College is the trading name of Injongo FET College (Pty) Ltd, reg. 2017/439489/07. CATHSSETA-accredited skills development provider 613/P/00381/2022. DHET-registered private college 2023/FE07/012 for NC(V) programmes. Training in Jeffreys Bay, Knysna, George, Plettenberg Bay, Oudtshoorn, Cape St Francis and Mossel Bay.