To Evaluate Each Contestant S Preparation For s1
SERVICE
PURPOSE
To evaluate each contestant’s preparation for
employment and to recognize outstanding
students for excellence and professionalism in
food and beverage hospitality service. This
service will range from bistro and banquet
service to fine dining.
First, refer to General Regulations, Page 9.
CLOTHING REQUIREMENT
Official SkillsUSA white long-sleeved dress
shirt, or long-sleeved plain white collared shirt,
black dress slacks with belt or knee-length
skirt, plain black tie with no pattern or
SkillsUSA black tie, shined black leather work
shoes for men, shined black flat heels for
women, black socks or hose. Bistro aprons are
the official apron for Restaurant Service and are
not optional. Waiter’s jackets, bow ties, vests,
cummerbunds or half aprons are not permitted.
These regulations refer to clothing items that
are pictured and described at:
www.skillsusastore.org. If you have questions
about clothing or other logo items, call
800-401-1560 or 703-956-3723.
Note: Contestants must wear their official
contest clothing to the contest orientation
meeting.
ELIGIBILITY
Open to active SkillsUSA members enrolled in
programs that include food and beverage
service as a part of their instruction and
occupational objective.
EQUIPMENT AND MATERIALS
1. Supplied by the technical committee:
a. All equipment, “food,” beverages,
chairs, tables, flatware, trays, table
settings, cloths and napkins. Guest
checks, check presentation folders,
contest materials, menus and
description of the daily chef’s featured
dishes will be provided.
2. Supplied by the contestant:
a. One ink pen (blue or black)
b. No. 2 pencil for written test
c. Calculator for taxing at the rate of 7
percent
d. Table crumbers, lighters and wine keys
are not optional and are part of a
waiters uniform.
e. All competitors must create a one-page
résumé and submit a hard copy to the
technical committee chair at
orientation. Failure to do so will result
in a 10-point penalty.
Note: Your contest may also require a hard
copy of your résumé as part of the actual
contest. Check the Contest Guidelines and/or
the updates page on the SkillsUSA website:
www.skillsusa.org/compete/updates.shtml
Check the website for further instructions and
updates, also for the projects of the coming
year.
SCOPE OF THE CONTEST
Knowledge Performance
The contest includes a written knowledge test
of approximately 30 true/false and multiplechoice
questions assessing food and beverage
operations, service styles, techniques, dining
room equipment, limited wine knowledge,
sanitation, an understanding of hospitality and
guest relation principles, and an understanding
of culinary terminology.
Skill Performance
The contest will focus on guest service and
guest relations in the dining room and “front of
the house” skills of guest hospitality and food
and beverage services.
Contest Guidelines
1. Contestants should be prepared to perform
the duties of a dining room server as well
as seating host.
2. Actual food from a kitchen may or may not
be used, depending on the facility. Mock
plates will be used. Beverages will be
served.
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3. Contestants will be judged on personal
appearance, tableside manner,
professionalism, ease with guests, courtesy,
general knowledge, and technical and
verbal skills.
4. Presentations will be made to actual
“guests” who may or may not also rate
contestants, as well as the judges also
present.
5. A table-side service will be demonstrated
which could include any of the following in
front of customer or judge:
a. carving
b. assembly
c. flambé
d. filleting
6. Judging will be in separate increments:
grooming/uniform, table setup and sanitary
practices, hostessing, waitress greeting,
table service, tableside presentation from
flambé to Caesar (judged separately from
service). For college/postsecondary,
tableside wine service will be judged. For
high school, eight different napkin folds
will be judged. Also check for new projects
for the following year’s competition.
Standards and Competencies
RS 1.0 — Uniform/Grooming
1.1 Clean uniform according to above
standards
1.2 Grooming and personal appearance
according to standards
RS 2.0 — Set up various table arrangements per standards
outlined by the technical committee
2.1 Set up various tablecloth arrangements.
Selection of style will be decided prior to
competition and could include bistro,
banquet or fine dining with sanitary
practices.
2.2 Tray usage for setup, sanitary practices
(wiping tables and chairs)
2.3 Properly handle and set silverware, china
and glassware for table settings (should
be spot-free) that have been decided
during orientation. This will include but
be limited to banquet style table, bistro
setting and fine dining.
RS 3.0 — Perform the role of host to guests per standards
outlined by the technical committee
3.1 Greet and welcome guests to the
restaurant
3.2 Make small conversation during seating
3.3 Escort guests to tables; chair pulled for
female guest
3.4 Proper presentation of food menu
3.5 Proper presentation of wine menu
RS 4.0 — Server/waiter/waitress greeting
4.1 Introduction using first name only,
speaking clearly and concisely
4.2 Convey a warm and friendly tone with
appropriate volume
4.3 Smile
4.4 Mention and describe chef’s daily special
4.5 Extra settings removed (if necessary)
4.6 Take guests’ drink orders accurately and
efficiently
4.7 Upselling to include but not limited to
appetizers, wine and aperitifs
RS 5.0 — Table service
5.1 Drink order and upsell served
5.2 Meal order taken and repeated
5.3 Knowledge of wine pairings with entrée
5.4 Communication with kitchen
5.5 Legible written check and in proper
sequence
5.6 Delivery of food in proper order (soup,
salad and entrée)
5.7 Silver service of bread
5.8 Serve from the left, take from the right
5.9 Each course and accompaniments
removed before next course is served
5.10 Checked with customer (refill beverage)
5.11 Proper usage of crumber on table
5.12 Proper presentation of dessert menu
5.13 Up selling (coffee and aperitif)
5.14 Proper dessert delivery and
accompaniments
5.14 Present correct check promptly, thanking
the guest as returning paid bill
5.15 Finish clearing table
RS 6.0 — Tableside service: this could be from Caesar
salad to flambé
6.1 Mise-en-place (items on cart)
6.2 Explanation of ingredients and proper
steps
6.3 Showmanship and style of conversation
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6.4 Sanitary and safety practices
6.5 Taste
6.6 Waste factor (too much product on cart)
RS 7.0 — Tableside wine service (college/postsecondary
only)
7.1 Check ID on everyone
7.2 Clean foil cut debris removed, removal of
cork with no popping sound
7.3 Place cork to the right of host and pour
host sample
7.4 Fill guest glass one-half and leave bottle
on liner or chiller
RS 8.0 — Napkin folds (high school only)
8.1 Clean and crisp fold standing straight
8.2 Clean napkins, no smudges
8.3 Eight different folds and name of fold
RS 9.0 — Projects
These will be the projects that will be judged
but not scored for the following year’s
competitions. Projects will be posted on the
website by Jan. 1 of the year of competition.
Committee Identified Academic Skills
The technical committee has identified that the
following academic skills are embedded in this
contest.
Math Skills
• Solve practical problems involving percents
• Construct three-dimensional models
• Use basic addition, multiplication, division
and subtraction
Science Skills
None Identified
Language Arts Skills
• Provide information in conversations and in
group discussions
• Provide information in oral presentations
• Demonstrate use of such verbal
communication skills as word choice, pitch,
feeling, tone and voice
• Demonstrate use of such nonverbal
communication skills as eye contact,
posture and gestures using interviewing
techniques to gain information
• Use text structures to aid comprehension
Connections to National Standards
State-level academic curriculum specialists
identified the following connections to national
academic standards.
Math Standards
• Numbers and operations
• Geometry
• Measurement
• Problem solving
• Communication
• Connections
• Representation
Source: NCTM Principles and Standards for School
Mathematics. To view high school standards, visit:
standards.nctm.org/document/chapter7/index.htm.
Select “Standards” from menu.
Science Standards
• Understands the nature of scientific inquiry
Source: McREL compendium of national science standards. To
view and search the compendium, visit:
www.mcrel.org/standards-benchmarks.
Language Arts Standards
• Students adjust their use of spoken, written
and visual language (e.g., conventions,
style, vocabulary) to communicate
effectively with a variety of audiences and
for different purposes
• Students use spoken, written and visual
language to accomplish their own purposes
(e.g., for learning, enjoyment, persuasion
and the exchange of information)
Source: IRA/NCTE Standards for the English Language Arts.
To view the standards, visit: www.ncte.org/standards.
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