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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.

Objectives:

• 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.