Arcoroc EquipHotel table service competition

  • Arcoroc EquipHotel table service competition

    Although they often receive very little attention, jobs in table service play a vital role in the life of a restaurant. Tasked with projecting the image of an establishment, they necessarily reflect a blend of know-how and personal skills to introduce a high quality relationship with the clientele, and are vectors for loyalty and perceived value.


    EquipHotel and the Arcoroc brand have teamed up to create the first edition of the Table Service contest, a joust format in which 5 pairs comprising a professional and a student from the Ferrandi college who battle in 7 different events.

  • What’s in store

    EquipHotel and Arcoroc are proud to encourage professionals to illustrate the quality of their work alongside students from the Ecole française de Gastronomie Ferrandi, a partner of the competition.

    Seven timed events, high in intensity, depicted a customer’s experience in a restaurant. Contestants had to display the perfect control of their job throughout the morning competition.


    / 1st qualification phase: 5 events
    1/ Table setting and decoration: your selection of Arcoroc products to illustrate your artistic flair and practical skills.
    2/ Welcome and installation: a demonstration of your attitude, behaviour and choice of words on the arrival of your guests.
    3/ Service at table: the service of Champagne with an appetiser is at the centre of this test.
    4/ Explaining a menu: a test to demonstrate how you sell your menu to your customers.
    5/ Leaving: the finishing touch where your own personality will make the difference.


    / 2nd phase: the final
    6/ Simulations and role plays: a difficult situation: a dispute with a customer which will require you to display self-control and a professional attitude.
    7/ Practical workshop: the presentation of a cheese and bread tray, including questions in English.


    Each stage was an opportunity to demonstrate the know-how, the personal skills and the expertise of the table service professional.


    Laurent Chignon, Marketing Director for Food Service at Arcoroc and also Chef & Sommelier, was one of the professional judges.
    Chaired by Denis Courtiade, the renowned French Maître d’Hôtel, Dining Room Director of the Alain Ducasse restaurant at the Plaza Athénée and Chairman of the association O’Service, the panel was thus particularly attentive to the value contributed by the table service.



    Winners 2016 of Arcoroc - EquipHotel table service competition


    Diane Blanch
    Hôtel Le Bristol, « Epicure » Restaurant gastronomique 3* au guide Michelin.

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