Curriculum

RED. WHITE. BLUE.

Three levels. One standard. The server is the Point of Contact who creates the experience.

Level I — Red

Foundation of Service. Character, work ethic, communication, first impressions, professional appearance, and emotional intelligence. Students learn that service is leadership, not order-taking.

The spoon is simple. In the right hands, simple tools build success.

Level II — White

Leadership and Entrepreneurship. Floor leadership, developing others, ownership thinking, and the pathway from server to manager, trainer, or owner in Louisiana.

Level III — Blue

Lifesaving and Basic Spanish. First aid, CPR, the Heimlich maneuver, and basic Spanish so a guest can be served — and protected — with dignity.

Classroom

We start with presence.

First class uses the INTRO method. Students introduce themselves through a one-minute description of their favorite food — then write, from memory, whose description stood out. No clapping. Full attention. That is how a professional listens at the table.