FRONT OF HOUSE TRAINING: YOUR QUESTIONS ANSWERED
How long are the courses at the AFWS?
Academy of Food and Wine Service courses can be planned around your work schedule and availability, but range in length from a 90-minute masterclass through to a 5-day foundation course in food and beverage service, and everything in between. Some training packages, such as the Service Training packs, can be purchased by employers on-line for them to conduct their own training.
Do you do both food and wine courses?
Yes, you can choose which courses you want to undertake from wide selection covering food and beverage service. For example our Professional Connoisseur Series offers practical training programmes for people wishing to learn more about the industry and includes ‘Senses, Service & Skills – an introduction to sommellerie’.
Will I receive an NVQ or similar qualification?
A number of our training products and programmes are mapped against NVQs and so if you get your work assessed then the credits will count towards an NVQ, apprenticeship or degree.
Are your courses flexible?
Courses can be run on demand, so can be totally flexible.
Where do AFWS courses take place?
AFWS courses can be held anywhere, according to demand.
How do I get in touch with the candidates from the show?
In the first instance please contact the Academy Office with your request and we will help if we can.
Where is the AFWS based?
The Academy’s address is: Trinity Court, 34 West Street, Sutton, Surrey SM1 1SH. Tel: +44 (0) 20 8661 4646. Details of Academy events, training, competitions, sponsors and how to join can be found at www.afws.co.uk. Follow the Academy on Twitter at twitter.com/afws and on Facebook.
Can anyone train in front-of-house skills?
Yes, anyone can. Ideal candidates are those with good interpersonal skills, good communication skills and a willingness to learn. Front-of-house can be an extremely rewarding career and successful candidates can progress up the career ladder to become, for example, a restaurant manager – responsible for overseeing a large team of staff, a purchasing budget as well as staff training and recruitment.
Do you need prior qualifications?
No. There is no minimum educational requirement, we only ask that you are able to understand English and want to start a new and exciting career.
What qualities suit this job?
Ideal qualities are good communication skills, a willingness to learn, empathy with people, dedication and commitment. A knowledge, or interest in, food and drink is a bonus, but not essential.
What are the various roles in front-of-house?
Positions range from restaurant manager and assistant manager, waiters, barman, sommelier and assistant sommelier, and receptionist. Front of house duties include customer liaison, taking bookings, taking orders, seating customers, serving wine and drinks, liaising with the kitchen team, taking payment, laying tables, clearing tables. A restaurant manager is responsible for the smooth running of the entire restaurant, for ensuring the team is working efficiently and that customers are being looked after. A sommelier focuses on the wine and drink, developing an extensive knowledge of wines, overseeing a restaurant’s wine list, maintaining the cellar, liaising with suppliers and ensuring stock levels are maintained. A sommelier will also work with the chef by choosing wines that compliment particular dishes, so the sommelier needs a knowledge of food and cooking techniques as well.
What are the salaries like in front-of-house?
According to a recent report from HVS Executive Search the London salary for a restaurant manager ranges from £26,000 to £42,000, although this will be lower outside the capital. Average bonuses for a restaurant manager range from 5-24% in London.
How do tips work?
Recent changes in the law have banned employers from topping up the minimum wage with tips. Cash tips, ie cash handed to a member of staff or any money left in a tip box do not belong to the owner of the restaurant or the business they belong to the member of staff, or if it’s put in a joint pool or box (a tronc), it belongs to the employees as a group.
Discretionary service charges, whether paid in cash or by credit card, technically belong to the business or owner of the restaurant, although many businesses do share these amongst the staff, albeit with a deduction for card processing.
All restaurants should display their tipping policy and staff should be made aware of the policy. All tips received, in whatever form, are taxable and must be declared to the HMRC.
