Duration: 3'05''
The trainees learn about the differences when serving at a wedding.
Licence: ERA Licence required
UK only Staff and students of licensed education establishments only Cannot be adapted
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Difficult customers | Michel Roux's Service
The trainees get a test when they have to deal with some specific requests.
Reading customers | Michel Roux's Service
Fred gives some quick tips about reading customers and anticipating their needs.
Serving at a wedding | Michel Roux's Service
The trainees are in chucked into the deep end as they experience waiting at a 75-person wedding.
Serving high-end guests | Michel Roux's Service
Fred instructs a demonstration surrounding a proposal, as well as describing the subtleties of serving high-end guests.
Upselling and specials | Michel Roux's Service
The trainees are taught about the importance of specials and upselling, which can make significant returns for any restaurant.
''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 ...
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
Paul gives his short guide on how to make a plaited loaf.
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
Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.
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.
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
The trainees have a go at wine tasting and find out what it takes to be a sommelier.
Biscotti | The Great British Bake Off
Paul makes his special biscotti with orange and hazelnut.
Black forest gateau cake | The Great British Bake Off
Mary guides Paul on how to make her take on the black forest gateau cake.
Brigade de cuisine | The First Master Chef: Michel Roux on Escoffier
Michel explains the ''Brigade'' system, Auguste Escoffier's invention of a completely revolutionary way ...
Cafe basics | Michel Roux's Service
A renound café owner, explains how she serves a whole café singlehandidly.
Calissons | Patisserie with Michel Roux Jr
Michel Roux attends a masterclass on making Calissons, a small orange tart.
Carving and filleting | Michel Roux's Service
The trainees test their carving and filleting skills to practice serving meat and fish in front of guests.
Chocolate tart | MasterChef: The Professionals
Michel Roux cooks a perfect chocolate tart from start to finish, leaving the centre a little bit gooey.
Crêpes Suzette | Michel Roux's Service
The trainees get trained to make Crêpes Suzette, which is made at the table in front of the guests.
Croquembouche | Patisserie with Michel Roux Jr
Michel Roux Jr returns back to his own kitchen and creates a Croquembouche to celebrate a contemporary take on patisserie.
Cutting duck presentably | Michel Roux's Service
In France, the trainees try carving duck for silver service.
Duck with cherries | MasterChef: The Professionals
Michel Roux prepares an Escoffier classic from start to finish, providing endless tips and tricks to make the dish to perf...
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