Synopsis
Confusion about table numbers mounts as the amount of walk-ins increases and people are told to leave their table.
- Programme: Michel Roux's Service
- Episode: 1
- Channel: BBC Two
- Broadcast year: 2011
- Hospitality & Catering | Providing Customer Service in Hospitality
Licence: ERA Licence required
UK only
Staff and students of licensed education establishments only
Cannot be adapted
Add Notes
More clips from Michel Roux's Service
Fine Dining Essentials | Michel Roux's Service
Fine Dining Essentials | Michel Roux's Service
Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good service.
Fundamentals of waiting | Michel Roux's Service
Fundamentals of waiting | Michel Roux's Service
The trainees get a crash course in the basics of waiting.
Ordering problems | Michel Roux's Service
Ordering problems | Michel Roux's Service
One of the trainees has brought the wrong-sized beer and another table has been waiting 20 minutes for their drinks.
Shadowing waiters in Zizzi's | Michel Roux's Service
Shadowing waiters in Zizzi's | Michel Roux's Service
The trainees get a chance to soak up waiting tricks and tips as they shadow waiters at a chain of Zizzi's.
Waiter gets upset whilst training | Michel Roux's Service
Waiter gets upset whilst training | Michel Roux's Service
One of the trainees gets upset when the others are rude and demand a lot from his service.
More resources about Hospitality and Catering
The French Revolution | The Supersizers
The French Revolution | The Supersizers
Giles Coren and Sue Perkins experience the food culture of years gone by. They don wigs and corsets to go back to Revolutionary Franc...
Teamwork in a kitchen | The Learning Zone
Teamwork in a kitchen | The Learning Zone
The different roles in the kitchen describe what they do to ensure each part of the meal is ready for the customer.
Fine Dining Essentials | Michel Roux's Service
Fine Dining Essentials | Michel Roux's Service
Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good service.
Fundamentals of waiting | Michel Roux's Service
Fundamentals of waiting | Michel Roux's Service
The trainees get a crash course in the basics of waiting.
Medieval | The Supersizers
Medieval | The Supersizers
Giles Coren and Sue Perkins experience the food culture of years gone by. This time, they go back to medieval England to live the life of a Lord a...
Bar management | The Learning Zone
Bar management | The Learning Zone
A bar manager gives a short explanation of how his job works and what you need to make it in the industry.
Food Service Management | The Learning Zone
Food Service Management | The Learning Zone
A quick run-down of how a catering business works.
Head of hotel reception | The Learning Zone
Head of hotel reception | The Learning Zone
Head of reception details how she got into the job and what skills are needed.
Speaking to customers poorly | Michel Roux's Service
Speaking to customers poorly | Michel Roux's Service
A trainee's attitude is getting in the way of serving customers politely.
The Fifties | The Supersizers
The Fifties | The Supersizers
Giles Coren and Sue Perkins experience the food culture of years gone by. They go back to the 1950s, an era that began on rations. Cookery writ...
Victorian | The Supersizers
Victorian | The Supersizers
Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.
''Shadow restaurant-ing'' | Michel Roux's Service
''Shadow restaurant-ing'' | Michel Roux's Service
Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mistakes ahead of ...
01: 7 Bone | The Restaurant Man
01: 7 Bone | The Restaurant Man
Restaurateur Russell Norman helps newcomers to the trade. Rich and Matt start up an edgy burger restaurant in Southampton. London restaurateu...
A bain-marie | The Great British Bake Off
A bain-marie | The Great British Bake Off
Mary gives her top tips on cooking using a bain-marie.
A plaited loaf | The Great British Bake Off
A plaited loaf | The Great British Bake Off
Paul gives his short guide on how to make a plaited loaf.
Arlettes | The Great British Bake Off
Arlettes | The Great British Bake Off
Paul takes us through his guide to making arlettes, a crispy cinnamon biscuit.
Bad attitude to training | Michel Roux's Service
Bad attitude to training | Michel Roux's Service
Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.
Being a greeter | Michel Roux's Service
Being a greeter | Michel Roux's Service
One of the trainees finds it difficult to consistently greet people on the hotel doorstep.
Being a sommelier | Michel Roux's Service
Being a sommelier | Michel Roux's Service
The trainees have a go at wine tasting and find out what it takes to be a sommelier.
Biscotti | The Great British Bake Off
Biscotti | The Great British Bake Off
Paul makes his special biscotti with orange and hazelnut.