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

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. WHO are you serving? – 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 do YOU bring to the Table – How to be Successful

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 Great Service

Module 4. Making it Personal- 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 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 diners’ needs and accommodate them before a request is made.

Module 6. If I Only Had a Heart – Caring to Become Better

Objectives:

• 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

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 & Spread of Infection

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 the initiative to make improvements by personally changing things you can control.
• Solve issues and implement changes as a team.