504 Restaurant Service

Finalists

  • Natalie Hayashi, Stadin ammatti- ja aikuisopisto
  • Leila Karhunen, Turun ammatti-instituutti
  • Toni Keränen, Oulun seudun ammattiopisto
  • Melisa Lindén, Jyväskylän koulutuskuntayhtymä Gradia
  • Eeva Mäenpää, Etelä-Kymenlaakson ammattiopisto
  • Hymy Orava, Lapin koulutuskeskus REDU
  • Riikka Sajaniemi, Savon ammattiopisto
  • Maria Ushakova, Stadin ammatti- ja aikuisopisto

International competitor

  • Karl-Kevin Miinpuu (Estonia)

Competition task structure and central task module components

Module 1. A´la carte task (incl. Cafe part), Grill it!

The competitor works at restaurant Grill it!. At the beginning of the day, the competitor lays the table for lunch in accordance with the business idea. A group of four arrives at the competitor’s workstation for a lunch. The competitor leads the customers to the table. The customers order starters, main courses, desserts as well as drinks at the restaurant from the menu. The customers have also possibility to order coffee or tea.

The restaurant menu has various coffee drinks. The competitor introduces the menus and beverages. The competitor tells the customers about food/beverage combinations, makes recommendations about suitable combinations and receives the order. The competitor changes/completes the table setting in accordance with the order.

In customer service, the competitor must observe special diets and upselling. The competitor serves the products ordered and attends to the customers for the whole service event. The competitor charges for the products and ensures customer satisfaction.

The waiter’s competence also covers informing the customers about the restaurant’s operating environment and answering to any questions the customers may have. The competitor updates social media channels.

  • Lunch menu
    • The menu is published on the morning of the competition day.
  • Wines
    • from Kyrö Distillery Company’s product range (The exact drinks will be announced later, six weeks before the final competition)
  • Beers
    • From Panimo Honkavuori’s product range:
      • Äkäsen eukon fine Lager
      • IPA 347
      • Pesä Premium
  • Other beverages
    • Non-alcoholic beer
    • Mineral water
  • Hot drinks
    • Coffee
    • Brewed tea
    • Espresso
    • Cappuccino

 

Module 2. Fine dining task

A group of four people is coming to Teatteriravintola restaurant for an atmospheric supper. The table in the restaurant room has been reserved in advance, and the course of the event and the menu have been agreed upon beforehand. The customers order drinks at the restaurant. One of the guests speaks foreign language. The information needed is included in the order assignment that the competitor receives on the morning of the competition day. The competitor lays the table in accordance with the order assignment for a high-quality dinner and uses one of the napkins folding techniques announced in advance. The competitor sets the table in accordance with the menu and receives the customers. The competitor serves the dishes in the agreed serving manner. The competitor presents and serves products, which the confectioner competitor has prepared. As aperitifs, the competitor recommends to the customers drinks from the menu that suit the event. The competitor recommends wines from the restaurant wine menu and explains the recommendations to the customers. The basis for the drink selection is the compatibility of the food and drinks. The competitor makes the customer taste wine. At the end of the supper, the competitor recommends to the customers avec drinks for coffee. The wine menu will be announced latest six weeks before the final competition. The competitor updates the social media channels.

  • Napkin foldings
    • Pocket
    • The Envelope
    • The Wave
    • Asia
    • Feather
    • Elegant
    • Viola
    • Open Fan
    • Maple Leaf
  • Menu
    • The menu is published on the morning of the competition day.
  • Wines
    • from Kyrö Distillery Company’s product range (The exact drinks will be announced later, six weeks before the final competition)
  • Beers
    • From Panimo Honkavuori’s product range:
      • Äkäsen eukon fine Lager
      • IPA 347
      • Pesä Premium
  • Avec
    • from Kyrö Distillery Company’s product range (The exact drinks will be announced later, six weeks before the final competition)
  • Other beverages
    • Non-alcoholic beer
    • Mineral water
    • Ice water

 

Module 3. VIP Event, restaurant Kerubi

The restaurant Kerubi hosts the catering event at Joensuu Arena. The information needed can be found in the order assignment that the competitor receives on the morning of the competition day. A group of people arrives to the Joensuu Arena restaurant. VIP guests enjoy of food and drinks before the concert starts. The course of the event, menu and drinks have been agreed in advance. The competitor puts a tablecloth on the table and lays a buffet table. The competitor places the dishes on the buffet table but introduces and serves the products to the customers.  The buffet has sweet and savoury products. The competitor prepares the cocktails, which the customers have ordered. The competitor updates the social media channels.

  • Sparkling wines
    • from Kyrö Distillery Company’s product range (The exact drinks will be announced later, six weeks before the final competition)

Cocktail drinks
Drink cocktails, of which the competition organizer assignes four to be made:

  • Caipiroska
    • 4 cl vodka
    • 3 – 4 lime wedges
    • 1-2 tsp fine sugar
    • Method: crushed and constructed
    • Glass: old fashioned
  • Daiquiri
    • 4 cl light rum
    • 3 cl pressed lemon juice
    • 1 cl sugar syrup
    • Method: shaken
    • Glass: cocktail glass
    • Decoration: a slice or wedge of lime
  • Harvey Wallbanger
    • 3 cl vodka
    • 1 cl Galliano
    • 8 cl orange juice. Method: Stir the vodka and orange juice. Pour Galliano floated on.
    • Glass: Collins
  • Margarita
    • 2 cl Tequila
    • 2 cl Cointreau/Triple Sec
    • 2 cl pressed citron juice
    • Method: shaken
    • Glass: cocktail glass
    • Decoration: ½ salt rim and a wedge of lime
  • Sweet Martini
    • 3 cl Gin
    • 2 cl Vermouth rosso
    • Method: stirred
    • Glass: cocktail glass
    • Decoration: a red cherry
  • Medium Martini
    • 3 cl Gin
    • 1 cl Vermouth secco
    • 1cl Vermouth rosso
    • Method: stirred
    • Glass: cocktail glass
    • Decoration: olive or a piece of lemon zest
  • White Lady
    • 2 cl Gin
    • 2 cl Cointreau
    • 2 cl pressed lemon juice.
    • Method: shaken
    • Glass: cocktail glass
    • Decoration: ½ sugar rim and a red cherry
  • French Coffee / Coffee Royal
    • 4 cl cognac
    • sugar syrup
    • hot coffee
    • whipped cream
    • Method: constructed
    • Glass: Irish Coffee
  • Finlandia Coffee
    • 2 cl vodka Finlandia
    • 2 cl cloudberry liqueur
    • hot coffee
    • whipped cream
    • Method: constructed
    • Glass: footed wine glass
  • Alexander
    • 2 cl brandy
    • 2 cl brown cacao liqueur
    • 2 cl cream
    • Method: shaken
    • Glass: cocktail glass
    • Decoration: grated nutmeg

 

Non-alcoholic cocktails

  • Lingonberry/Cranberry
    • 1-2 cl sugar syrup/lingonberry syrup
    • 2-3 tsp lingonberries
    • 1-2 cl lemon juice
    • 4 cl cranberry juice
    • /Russchian water
    • Crush the lingonberries with sugar in shaker. Add juices and shake with the ice, double-strain into the chilled cocktail glass. You can make the drink into a grog glass filled with ice, and in the end add Russchian.
  • Cinnamon Mam
    • 2-3 apple wedges
    • juice from one wedge of lime
    • cinnamon
    • 4 cl apple juice
    • Schweppes Ginger ale/ non-alcoholic ginger beer
    • Decoration: a cinnamon stick and an apple wedge
    • Crush the apple wedges in the glass part of the shaker. Add other ingredients.  Shake with ice and double-strain the drink into a grog glass filled with ice, and after all add Schweppes Ginger ale. Stir gently with a spoon. Decorate with the apple and cinnamon stick.

 

Description of assessment

The assessment consists of subjective and objective assessment. The maximum total score is 100 points per competition.

The assessment emphasizes:

  • Organizational skills and workflow
  • Co-operation and problem-solving skills
  • Customer service and communication skills
  • Work station preparations
  • Food and drink serving skills
  • Preparing and serving alcoholic and non-alcoholic drinks and cocktails
  • Knowledge of the operational environment and business idea
  • The general themes of the Taitaja competition: entrepreneurship, sustainable development, work wellbeing and work safety.

 

Modules

  • A´ la carte task (incl. special coffees)
  • Fine dining task
  • VIP event task (incl. cocktails)

 

Materials, equipment and work phases used and the competition area

  • Espresso machine
  • Tablet

 

What the competitor brings to the competition venue

The competitor brings to the competition venue a waiter’s personal tools: a corkscrew, a notepad, a pen, matches, serving cloths, serving gloves and a bottle opener.

 

A sample task and assessment as a whole

The task is based on previous Taitaja tasks. Previous final tasks and assessment can be examined at the Skills Finland website.

 

Competition schedule

Come to the competition venue on Monday 20 May 2019. Exact time will be announced later.

 

Judges

  • Main judge Pekka Lumatjärvi
  • Suvi Ficzu, Houkutus
  • Minna Kovalainen, PKO
  • Mika Kuusisto, Roihu
  • Sanna Könönen, Utran Uittotupa
  • Yngve Lostedt, Riveria
  • Heikki Tuovinen, Omnia
  • Jussi Viljala, Kyrö Distillery
  • Tuomas Wasenius, Omnia
  • x, Kerubi
  • x, PKO

Taitaja Competition enables the develompent of competence and competence demonstration for the competitors. The judges of the skill categories will give feedback to the competitors during the competition and they will also evaluate the competition tasks. The presentations and ideas created during the competition are in the public domain and can be used by an individual or an enterprise. The presentations and ideas can be used as they are or further developed. The Taitaja2019 event is mainly publicly funded from the semifinals to the finals. The materials produced during the event are openly availabe without any usage fees.