Kind Dining has 9 training modules, divided into 3 sections. Each module varies in length and takes approximately 8 hours to complete the course.
Kind Dining® Overall Objectives
- Take a look at just how important the dining experience is in your residents’ lives.
- 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 Great Service
Module 1. Can we make 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. WHO are you serving? – 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 do YOU bring to the Table – How to be Successful
- 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 Great Service
Module 4. Making it Personal- 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 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 diners’ needs and accommodate them before a request is made.
Module 6. If I Only Had a Heart – Caring to Become Better
- Demonstrate courtesy and friendliness to residents throughout their meal.
- Acquire the chit-chat skills required to start a conversation.
- Become skilled in recognizing–and responding to–residents’ emotional states and needs.
Section 3: Maintaining Great 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 & Spread of Infection
- 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 the initiative to make improvements by personally changing things you can control.
- Solve issues and implement changes as a team.