You wouldn’t use a steak knife to smear butter, right? And have you tried to cut a rump steak with a fish knife? Not possible. This food service professional course will give you the rundown of all cutlery used during the dining experience so you’ll know exactly which knife to match with which meal type. You’ll get an understanding of the appearance and purpose of each piece of cutlery, it’s placement and the correct replacement if the desired cutlery is not available.
"Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."M. Semer, CEO Kempinski
"Happy customer always comes back and if you deliver excellent service then definitely guests are back."M. Grebot, F&B Manager Sofitel NY
"Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."Kate Groch, CEO Good Work Foundation