Kind Dining is comprised of 9 dining services training modules divided into 3 sections. Each module runs approximately 60 minutes. Typically we teach one section (3 modules) in a half-day or 4 hour time block. Class size works best with at least 10 participants per session, with a maximum of 16 to stay within time frames.
Kind Dining® Overall Objectives
- Take a look at just how important the experience of dining is in the lives of your residents.
- Discover how important you (the servers) are to them.
- Learn new ways to make their dining experience even better.
- Work on building a winning team.
- Explore what the company needs to do.
Section 1: Foundation of Service
Module 1. Making a House a Home – Creating community.
- Describe your relationship to residents and how that affects their dining experience.
- Translate the company’s mission statement into something you can get behind.
- Explore the Science and Psychology of dining.
Module 2. Feel the Change a Comin’ – Respecting the aging process.
- Describe how our aging population has changed and its impact on you.
- Discuss the states of aging and how these affect the lives of residents.
- Explore methods of caring for residents that protects their freedom and dignity.
Module 3. What You Bring to the Table – How to be successful as a server.
- Identify with a new communication model, called L.E.A.R.N.
- Explore 10 important characteristics and which ones you’re strongest in.
- Review critical teamwork skills.
Section 2: Nuts and Bolts of Service
Module 4. Setting the Meal – Knowing how to be ready to serve.
- Examine how to set up the dining room according to a detailed checklist.
- Check–and adjust if necessary–your own appearance and attitude against a list of personal readiness items.
- Identify set-up requirements based on the menu.
Module 5. The Symphony of Service – Applying what you know correctly.
- Practice taking food and beverage orders in a way that ensures you meet expectations.
- Handle and carry glassware and utensils hygienically and efficiently.
- Anticipate the needs of diners and accommodate their needs before a request is made.
Module 6. If I only had a heart – Caring to become better servers.
- Demonstrate courtesy and friendliness to residents throughout their meal.
- Acquire the chit chat skills required to start conversation.
- Become skilled in recognizing–and responding to–residents emotional state and needs.
Section 3: Maintaining Service:
Module 7. Emotion Control – Dealing with the hard parts of serving.
- Discover that you are responsible for customer service.
- Review and practice the L.E.A.R.N. model of communication.
- Practice dealing with emotional situations with residents.
Module 8. Don’t Touch That – Preventing food borne illness.
- Examine common foodborne illnesses and the key to preventing their spread.
- Take a test on what foods are most at risk.
- Maintain personal health and hygiene to ensure food safety.
Module 9. Polishing Service – Respecting the company that hired us.
- Notice opportunities around you for improving the dining experience.
- Take initiative to make improvements by personally changing things you can control.
- Solve issues and implement changes as a team.