Codes of luxury: etiquette, protocol & art of the table

US$5,000.00

Master the codes and rules contributing to excellence in service in the high-end professional and international universe.

 

Master the codes and rules contributing to excellence in service in the high-end professional and international universe.

 

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LANGUAGE
English
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FREQUENCY
5 Sessions
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MODE OF LEARNING
In Person
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DURATION
5 Days
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FACULTY
Anne Debard
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TUITION FEE
5000 $
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START DATE
Spring 2026

Becoming a professional in the luxury universe, whether in hospitality, gastronomy, private household or in retail requires mastering the rules and codes which contribute to excellence in service when welcoming a VIP international clientele. This all includes knowledge to acquire in etiquette codes, protocol to respect, art of the table to master and feeling at ease when dealing with foreign clients.

There is no first-class professionalism without the knowledge and the right application of those codes, as they are the guarantee of enchanting a (U)HNWI international clientele with seamless, discreet and quality service.

Syllabus

  • Introduction to behavioural economics in luxury 

  • Signals, status, and identity in brand communication

    1. Diverse ways of greeting guests

    2. Emotions & self-control at the same time

    3. Self-presentation to guests

    1. Introducing people / guest / team members following protocol rules

    2. General precedence rules

    3. Exceptions in precedence rules

    1. Verbal language: words, expressions, tone

    2. Nonverbal language: grooming, gestures, attitudes, pose

    1. Steps, lift

    2. Flags & cars

    3. Colors

    1. Topics to avoid

    2. Thank the clients

    3. Gifts, Amenities

    4. Taking leave

    1. Discovering components of the table

    2. Rules of laying the table

    3. Possible table disposals


    1. The official existing types of service 

    2. The adequate service protocol

    3. Specificities 

    1. Different types of official placement

    2. Precedence of guests

    3. Placement of guests

    4. Exceptions 

    1. Difference makes difference

    2. Etiquette errors to be avoided at the table


    1. What is interculturality about?

    2. The main values which create cultural differences

    1. Expectations & attitudes of foreign clients in hospitality, gastronomy, retail

    2. Examples of clients from: USA, Japan, China, Russia, Middle East, Europe


    1. Major complaints of foreigners

    2. Ways of complaining

    3. Solving complaints with diplomacy

    4. Errors to avoid with foreign clients

    Questions / Answers / Feedback