0:00:03 > 0:00:10Service, for the most part, in this country is pretty bad. It is surly, it can be slapdash.
0:00:10 > 0:00:12Great restaurants need great front of house.
0:00:12 > 0:00:17Michel Roux is renowned for his passion for great food.
0:00:17 > 0:00:19Eight here. Table eight here.
0:00:19 > 0:00:22But now he's on another mission.
0:00:22 > 0:00:26I have a team of 25 front of house, and only one British maitre d.
0:00:26 > 0:00:28We need to find more British waiters.
0:00:28 > 0:00:32Michel's challenge is to take a group of young people who have never thought
0:00:32 > 0:00:38of a career in front of house and prove to them that it's an industry that can change all of their lives.
0:00:40 > 0:00:42It's not just about delivering food.
0:00:42 > 0:00:46I want people to come into our industry and take pride in serving.
0:00:46 > 0:00:52Five weeks in, and the trainees are on a fast track from the high street to haute cuisine.
0:00:52 > 0:00:54If we can do this, we can do anything.
0:00:54 > 0:00:58At the end of their training, Michel wants them to take over service
0:00:58 > 0:01:03at his own two Michelin-starred restaurant, where he will award the candidates with the most potential
0:01:03 > 0:01:07life-changing scholarships, launching their careers in the business.
0:01:07 > 0:01:12If you can give your all as a young waiter, what you get back is immense.
0:01:12 > 0:01:19Last time, at a five-star hotel, service was around the clock, and there was nowhere to hide.
0:01:21 > 0:01:24I can't deal with it. I can't deal with the people.
0:01:24 > 0:01:28Now Michel wants them to put their mistakes behind them and take centre stage...
0:01:28 > 0:01:31I mean, I'm going to take this on for life.
0:01:31 > 0:01:34..learning to perform skills in front of their guests...
0:01:34 > 0:01:38This is hot and sharp, so if you listen to me, you won't burn yourself, you won't cut yourself.
0:01:38 > 0:01:43..silver service dining in some of London's finest restaurants...
0:01:43 > 0:01:46Did you have a job finding a lamb that size?!
0:01:55 > 0:01:59With over 50 Michelin stars, London ranks alongside Paris,
0:01:59 > 0:02:05New York and Tokyo as a world centre of gastronomy.
0:02:05 > 0:02:10Combining fine dining institutions over 200 years old and destination restaurants
0:02:10 > 0:02:17run by the latest superstar chefs, it's the perfect city for Michel's trainees to take a major step up.
0:02:17 > 0:02:23In fine dining restaurants, the waiter is on display carving,
0:02:23 > 0:02:25presenting
0:02:25 > 0:02:27and even cooking food at table.
0:02:27 > 0:02:30That is what Michel wants his trainees to learn.
0:02:30 > 0:02:34I'm going to be taking my trainees to some of the most glorious restaurants
0:02:34 > 0:02:35in the world, and they're here in London.
0:02:35 > 0:02:40They're going to be training and seeing how service has to be done.
0:02:40 > 0:02:43It's a performance, it's an art form at the table.
0:02:49 > 0:02:54Michel has asked for the trainees to join him at a restaurant that sits in its own gardens
0:02:54 > 0:02:59on the rooftops above west London, to announce their next challenge.
0:03:01 > 0:03:02Right...
0:03:02 > 0:03:05What a place, hey?
0:03:05 > 0:03:08I mean, we're in the centre of London, and there's a garden on a rooftop!
0:03:08 > 0:03:11- With ducks in it.- With ducks in it!
0:03:11 > 0:03:13- And flamingos!- And flamingos!
0:03:13 > 0:03:16- I didn't even know flamingos existed in England.- Well, they do.
0:03:16 > 0:03:22Anyway, this place, it's an exclusive location, and very famous people use it.
0:03:22 > 0:03:25It's also used as a pop-up restaurant -
0:03:25 > 0:03:28"pop-up" meaning...anybody can hire it and use it as a restaurant.
0:03:28 > 0:03:34This place here, in two days' time, is going to be your restaurant.
0:03:34 > 0:03:37You are going to be running it.
0:03:37 > 0:03:42Now, I know that the five-star luxury hotel
0:03:42 > 0:03:46in the countryside wasn't the best of times for all of you.
0:03:46 > 0:03:50But you guys have got skills, you have got great personalities,
0:03:50 > 0:03:54so in two days' time, you are going to have to put all of this together,
0:03:54 > 0:03:56along with...
0:03:56 > 0:03:58hardcore, proper,
0:03:58 > 0:04:01professional...
0:04:01 > 0:04:05waitressing and sommelier skills.
0:04:05 > 0:04:11In two days' time, the trainees will be back at the rooftop restaurant to serve lunch to 60 invited guests,
0:04:11 > 0:04:16and Michel has designed a menu that will push them to learn new skills.
0:04:16 > 0:04:21Beef and lamb will be carved at table.
0:04:21 > 0:04:23Dover sole needs to be filleted.
0:04:23 > 0:04:28And crepe Suzette must be prepared in front of each customer.
0:04:28 > 0:04:33To prepare his trainees for the challenges ahead, Michel is taking them to masters of the trade
0:04:33 > 0:04:38at some of London's finest dining institutions.
0:04:38 > 0:04:41- It's a step up from...- The service at the first Michelin-star restaurant
0:04:41 > 0:04:45we went to was...seamless, like, there was no...
0:04:45 > 0:04:49We didn't notice the waiters, did we - they just crept in and out, everything ran smoothly.
0:04:49 > 0:04:51Yeah, like ghosts, as Fred says. Exactly, ghosts.
0:04:51 > 0:04:56And we haven't been like ghosts - we've been more like bulls in a china shop.
0:04:56 > 0:05:02Michel has brought them to the historic Simpson's-in-the-Strand.
0:05:02 > 0:05:07A fine dining institution for over 170 years, it has played host to such famous guests
0:05:07 > 0:05:14as Vincent van Gogh, Charles Dickens and Sir Arthur Conan Doyle.
0:05:14 > 0:05:16This is it - you can smell the tradition here.
0:05:16 > 0:05:19The skill we're about to teach you is about theatre -
0:05:19 > 0:05:21performing at the table.
0:05:21 > 0:05:24It's a real art. Are you ready for it?
0:05:24 > 0:05:26- Yeah.- Let's go.
0:05:28 > 0:05:31Service at this restaurant is a very British affair.
0:05:31 > 0:05:36It revolves around the traditional act of carving roast meat at the table.
0:05:36 > 0:05:41The performance directly involves the customer, allowing them to choose their own cut.
0:05:41 > 0:05:48With over 20 years of experience, the trainees will be taught by master carver Gerry Rae.
0:05:48 > 0:05:52- Morning, guys.- Hi.- I see you're all here to learn a bit of carving.
0:05:52 > 0:05:56- Yeah.- Today we're going to do lamb and we're going to do beef.
0:05:56 > 0:06:02The lamb is going to be a saddle of lamb that's on the bone, and we're going to do a four-rib of beef.
0:06:02 > 0:06:06- Wow!- So, here, we have a four-rib of beef and we use between
0:06:06 > 0:06:1010 and 12 a day, so we're probably eating about six whole cows a day.
0:06:10 > 0:06:14- Oh, my God!- That's obviously not a whole cow, though, is it?
0:06:14 > 0:06:16Obviously not.
0:06:16 > 0:06:19You're quick(!) Right...
0:06:19 > 0:06:22- We don't allow the oven to tell us what we're doing. - It's like a kebab.
0:06:22 > 0:06:25- What we're... It's not like a kebab. - Sorry.
0:06:25 > 0:06:27- Don't insult his meat! - Two things, right?
0:06:27 > 0:06:34This is hot and this is sharp, so if you listen to me, you won't burn yourself, you won't cut yourself.
0:06:34 > 0:06:40What I like to use is a flat-edged - usually a 10-inch - sharp knife. We use the whole edge of the knife.
0:06:40 > 0:06:43What they say, as well, they say the perfect slice is 3mm.
0:06:43 > 0:06:46So, as you can see,
0:06:46 > 0:06:51straight down. Right, lamb...
0:06:51 > 0:06:52Right, we've got a saddle of lamb.
0:06:52 > 0:06:54God, that really is a saddle, isn't it?
0:06:54 > 0:06:56Yeah, do you know where the saddle comes from?
0:06:56 > 0:06:58- The back.- Yeah, perfect.
0:06:58 > 0:07:01We've got your three different cuts - we've got the rump here,
0:07:01 > 0:07:05we've got the loin here, and if you flip it up underneath,
0:07:05 > 0:07:09we've got the fillet. So we're going to just take the fillet straight off.
0:07:09 > 0:07:13I'm going to flip it over... Whoa!
0:07:13 > 0:07:15See, I told you, you need to be careful.
0:07:15 > 0:07:19- How do you manage not to get juice all over the customer? - Cos I've done it before.
0:07:19 > 0:07:22This is why you're going to start doing it and get the practice.
0:07:22 > 0:07:24So when we're doing the saddle,
0:07:24 > 0:07:30we like to give everybody a couple of pieces of everything. There you go. Deep into the loin.
0:07:30 > 0:07:36Now we're going to come down the loin. Just come in at a slight angle, just make a wedge.
0:07:36 > 0:07:39Perfect, look at that. Beautiful.
0:07:39 > 0:07:43So now we're going to get a couple of slices of rump as well.
0:07:43 > 0:07:46- That's a lot of meat. - In the Grand Divan,
0:07:46 > 0:07:49people do like a lot of meat.
0:07:49 > 0:07:50Tuck in, try that.
0:07:50 > 0:07:53You need to know what you're carving, you need to taste it.
0:07:53 > 0:07:57There's no use just going... and not tasting what you're carving or you're cooking.
0:07:57 > 0:07:59It has to be tasted.
0:07:59 > 0:08:01That's your fillet, that'll be the most tender part,
0:08:01 > 0:08:05cos it's a muscle that doesn't actually do any work.
0:08:05 > 0:08:08- Don't be afraid.- That's gorgeous. - Try some of this one...
0:08:08 > 0:08:13- Got juices all over it.- Right, guys, if you want to gather around here, we've got our Dover sole.
0:08:13 > 0:08:17This is how you're going to fillet the fish - we've got a fork and a spoon.
0:08:17 > 0:08:21Nothing more, no knife, nothing. Right?
0:08:21 > 0:08:27'Dover sole is another one of the dishes that the trainees will be serving at table in two days' time.'
0:08:27 > 0:08:29So, first of all...
0:08:29 > 0:08:34let's get rid of any bones round the edge.
0:08:34 > 0:08:37You don't want your granny choking on these, do you?
0:08:37 > 0:08:42As you can see, the Dover sole comes in basically four fillets, on one big bone.
0:08:42 > 0:08:45That's why it makes it nice and easy for us to fillet.
0:08:45 > 0:08:49We're going to separate the fillets, the top two fillets first.
0:08:49 > 0:08:51And now, if it's cooked right...
0:08:52 > 0:08:54- Oh, my God!- ..straight off.
0:08:56 > 0:09:00- There we go.- Do you have to do that in front of the customer?- Yes.
0:09:00 > 0:09:03- Oh, no!- You need to be quick,
0:09:03 > 0:09:07- cos if you're not quick, what happens?- It goes cold.- Perfect.
0:09:07 > 0:09:09Somebody with a bit of intelligence.
0:09:09 > 0:09:14Now, over the course of the next 45 minutes, you're going to be carving,
0:09:14 > 0:09:17you're going to be practising, and I'm going to be overseeing yous.
0:09:17 > 0:09:21- So get yourselves some knives and forks again.- How thick do I need to cut it?- 3mm.- 3mm.
0:09:21 > 0:09:25- Can I cut it yet?- Of course you can.
0:09:25 > 0:09:27- You just need to practise. - Go for it.
0:09:27 > 0:09:30You're here to enhance the skills that you've already got.
0:09:30 > 0:09:33The man's a bit scary - he looks like a psycho nutter killer,
0:09:33 > 0:09:36with his big sharp knife and his sharpening blade.
0:09:36 > 0:09:39And what if, Gerry, somebody asks for well done?
0:09:39 > 0:09:42We show them the front door!
0:09:42 > 0:09:45MICHEL AND GERRY LAUGH
0:09:46 > 0:09:47Whoops!
0:09:47 > 0:09:51A portion like that?! Our food costs would go right out the window.
0:09:51 > 0:09:53Well done, that is a great slice!
0:09:53 > 0:09:56Oh, I'm good at this meat thing.
0:09:59 > 0:10:02It is a bit nerve-racking thinking, I've got to do it in front of somebody,
0:10:02 > 0:10:04because you don't really want to be flicking meat juices at them
0:10:04 > 0:10:07and cutting a piece of meat that's too thick or too thin,
0:10:07 > 0:10:10cos they're just going to be like, "What are you doing?"
0:10:10 > 0:10:12Perfect!
0:10:12 > 0:10:14- Very good, well done.- Very good.
0:10:14 > 0:10:16I'm a professional meat slicer.
0:10:16 > 0:10:18When you're serving someone and you get the order wrong or something
0:10:18 > 0:10:21like that, you can get over it and you can sort the problem out.
0:10:21 > 0:10:24But if it's carving the beef wrong, and you carve the beef in some stupid way,
0:10:24 > 0:10:28then there's not really much you can do about it.
0:10:28 > 0:10:30You can't go, "Oh, well, let me just go and get another cow."
0:10:30 > 0:10:36Five weeks ago, 18-year-old Brooke was living with her mum and working
0:10:36 > 0:10:38part-time as a school dinner lady.
0:10:38 > 0:10:40Would you like any Parmesan cheese?
0:10:40 > 0:10:44Under Michel and Fred's guidance, she was soon successfully meeting and greeting
0:10:44 > 0:10:46guests in a top-notch curry house.
0:10:46 > 0:10:48- Hello. Downstairs? Seven of you, yeah?- Yeah.
0:10:48 > 0:10:50Brilliant, would you like to follow me?
0:10:50 > 0:10:54- But moving into the world of fine dining was more of a challenge. - They haven't got their drinks.
0:10:54 > 0:10:58They haven't got their drinks yet. They've been in there waiting to be ordered for about 10-15 minutes.
0:10:58 > 0:11:01Now she's out to prove herself.
0:11:01 > 0:11:04- You've got a little bit of ambition, then?- Oh, yeah, a little bit!
0:11:04 > 0:11:07I'm all ambition, me, Michel.
0:11:08 > 0:11:10That's too thin, isn't it?
0:11:10 > 0:11:14No, you angled the knife out - don't angle the knife out, keep the knife straight.
0:11:14 > 0:11:19- So what do you think, Gerry, how have they been going? - I think they've been doing OK.
0:11:19 > 0:11:23The biggest challenge they'll have is actually doing it at a table to the public.
0:11:23 > 0:11:27It's all about entertaining your guest.
0:11:27 > 0:11:30- And there has to be a certain elegance when you do it.- Of course.
0:11:30 > 0:11:32Because you can look very awkward if you're not confident.
0:11:32 > 0:11:35Oh, dear. Oh, dear.
0:11:35 > 0:11:40After a morning focused on the delivery of main courses, this afternoon,
0:11:40 > 0:11:45the trainees are going to learn how to prepare an iconic dessert.
0:11:45 > 0:11:50Michel has brought them to another fine dining institution to learn from one of the best in the business.
0:11:50 > 0:11:55For me, service in places like here is all about performance,
0:11:55 > 0:11:58not hiding everything behind doors in the kitchen,
0:11:58 > 0:12:03and for the chef to take the glory, this is about artistry at the table.
0:12:03 > 0:12:05Whoa!
0:12:05 > 0:12:06No, we're not...!
0:12:06 > 0:12:11- The Ritz!- Guys...- No! - Have any of you ever been in there before? You've heard of it.
0:12:11 > 0:12:14- Seen it on telly. - This place is iconic.
0:12:14 > 0:12:20It's where service is at its finest, it's where service is at its best.
0:12:20 > 0:12:25Take a deep breath when we go in there, because it is quite unbelievable.
0:12:25 > 0:12:29- People go for tea there and spend hundreds of pounds.- On tea?
0:12:29 > 0:12:32- Tea, all right?- What in the world can you put in tea?
0:12:32 > 0:12:36Hundreds of pounds on tea is unbelievable!
0:12:38 > 0:12:43First opened in 1906, the Ritz in London is one of the most famous hotels in the world.
0:12:43 > 0:12:45- Oh, what?- What?
0:12:45 > 0:12:50It's built its reputation on its stellar guest list and on the detail,
0:12:50 > 0:12:53showmanship and ritual to be found in service.
0:12:56 > 0:13:01Michel has brought the trainees to meet restaurant manager Simon Girling
0:13:01 > 0:13:04to learn a skill that will call on all their powers of showmanship.
0:13:07 > 0:13:09What we're going to do this afternoon is crepe Suzette,
0:13:09 > 0:13:15which is probably the most popular dish in the restaurant, it's an absolute classic.
0:13:15 > 0:13:18And you serve one, and everyone in the restaurant wants one.
0:13:18 > 0:13:21I want you guys to watch this, watch it very carefully, ask questions,
0:13:21 > 0:13:27because in two days' time, we will be asking you guys to cook this particular dessert.
0:13:27 > 0:13:32- Oh, yes.- OK.- Before we start, a couple of little things - you may be cooking for two,
0:13:32 > 0:13:39three, four people, but it's very important that you remember, you are representing the whole restaurant.
0:13:39 > 0:13:44Very important that you stand up straight, you keep your feet together, you are part
0:13:44 > 0:13:46of the ambience of the room.
0:13:46 > 0:13:51You are not just on show to the people that you're cooking for.
0:13:51 > 0:13:54So, so let's get started. First of all, sugar.
0:13:54 > 0:13:57I recommend probably just one spoonful will be enough.
0:13:57 > 0:14:01As soon as you start to see the sugar turning into caramel, we'll add the butter.
0:14:01 > 0:14:04This can take a bit of time.
0:14:04 > 0:14:07So this is maybe a good opportunity to have a little chat with your guests.
0:14:07 > 0:14:09Because once the butter goes in, everything starts to happen
0:14:09 > 0:14:12quite quickly, so this is a nice slot to have a talk.
0:14:12 > 0:14:14OK, that's just starting to go...
0:14:14 > 0:14:17It's the waiter's job to prepare the sauce, adding orange zest,
0:14:17 > 0:14:25orange juice, Grand Marnier, lemon juice and then the pancake, before building to a theatrical flourish.
0:14:25 > 0:14:28..brandy. Stand back.
0:14:28 > 0:14:30Oh, this is the flame bit!
0:14:31 > 0:14:33- Hey!- There we are.
0:14:33 > 0:14:36It's very important to keep the pan moving at this stage, cos we want to burn off all the alcohol.
0:14:36 > 0:14:41So we now turn the heat off, and there we are, crepe Suzette.
0:14:41 > 0:14:44- Mmm.- Well done.- Lovely.
0:14:44 > 0:14:45There you are.
0:14:45 > 0:14:48How long did that take you to make?
0:14:48 > 0:14:50Er, I reckon about five minutes.
0:14:50 > 0:14:56In a real restaurant situation, you can get orders for these coming through every 5, 10 minutes,
0:14:56 > 0:14:58so you need to be turning them over quite quickly.
0:14:58 > 0:15:04- Five minutes tops, yeah? Reckon you can do it?- Definitely.- No!
0:15:04 > 0:15:10It's very important that you don't start plating until that sauce is right.
0:15:10 > 0:15:13Make no mistake, crepe Suzette is actually quite a difficult dish.
0:15:15 > 0:15:18- The temperature control is crucial. - That's it, well done.
0:15:18 > 0:15:23It's very important that you don't put too much of the ingredients in the pan.
0:15:27 > 0:15:29And the length of time that the sauce is cooking for
0:15:29 > 0:15:32is all absolutely key to getting that perfect taste.
0:15:32 > 0:15:35- Oh, no!- Argh!
0:15:35 > 0:15:39- Hooray!- That's it. Good, well done. Well done, you're doing really well.
0:15:39 > 0:15:43- Oh, this is my time to talk, isn't it?- Yes.- To the customer.
0:15:43 > 0:15:45- Hi, how are you doing? What's going on?- That's it.
0:15:48 > 0:15:49Shake, shake.
0:15:49 > 0:15:54Presentation could have been a little better on one or two of them.
0:15:54 > 0:16:00But what you've actually produced for a dessert has been very good indeed, I have to say.
0:16:00 > 0:16:02Pour the lot in. Brilliant, well done, very good.
0:16:02 > 0:16:05Turn the heat down a bit.
0:16:05 > 0:16:08Michel will be choosing the two with the most promise at both crepe
0:16:08 > 0:16:13and carving to carry out the service at the table in two days' time.
0:16:13 > 0:16:15Oh, we're off.
0:16:15 > 0:16:18Oh, I don't want to burn the Ritz!
0:16:18 > 0:16:20I had this for pudding at one of the restaurants,
0:16:20 > 0:16:24and she did it in front of me, and it makes all the difference, seeing it cooked in front of you.
0:16:24 > 0:16:27Like Michel was saying, it's the fear at the table.
0:16:27 > 0:16:32It does actually scare me, the thought of trying to flambe something in front of someone.
0:16:32 > 0:16:37I did jump back when I just put the brandy in there, so if I had to do it in front of somebody,
0:16:37 > 0:16:39I think I'd be very, very scared.
0:16:40 > 0:16:45Before meeting Michel, Nikkita was a full-time mum to her two-year-old daughter.
0:16:45 > 0:16:49Performing to the exacting standards of front of house hasn't been easy.
0:16:49 > 0:16:52This is not right. I'd like you to go and change your shoes now, Nikkita.
0:16:52 > 0:16:56- I haven't got any other shoes here. - You get some. Off you go.
0:16:56 > 0:16:59I'm going shopping.
0:16:59 > 0:17:03With so much going for her, her temper may be the only thing holding
0:17:03 > 0:17:07her back from a successful career in the service industry.
0:17:07 > 0:17:10I can't deal with the people. The people are too...
0:17:10 > 0:17:13- They're very nice! - They're not, they're not nice.
0:17:13 > 0:17:19But when she puts her mind to it, her infectious smile is winning her fans.
0:17:19 > 0:17:25Nikkita's opened up, that big smile is there, and look at the customers, they're laughing with her.
0:17:26 > 0:17:28Really enjoying it, I like it.
0:17:29 > 0:17:32- I reckon that's good. - Yeah, that's done, bruv.
0:17:36 > 0:17:39When they started five weeks ago, none of Michel's trainees
0:17:39 > 0:17:42had ever considered a career in front of house.
0:17:42 > 0:17:47Now, over halfway through their training, they can assess how they're doing.
0:17:47 > 0:17:55- I think there's been one or two mess-ups.- Yeah.- I think we work better now, obviously.
0:17:55 > 0:18:00I mean, if we were going to conduct a service, yeah, now,
0:18:00 > 0:18:02like, we'd know where each other would have to go, I reckon.
0:18:02 > 0:18:05- Yeah, definitely. - Play to our strengths.
0:18:05 > 0:18:07How do you lot think you've changed in yourself?
0:18:07 > 0:18:11I know I've changed a hell of a lot.
0:18:11 > 0:18:14I think Ashley's changed the most, in terms of work ethic.
0:18:14 > 0:18:18You're still the same person, but how you are when you work, you've transformed.
0:18:18 > 0:18:21You're still the same personality-wise.
0:18:21 > 0:18:24See, I've changed personality-wise,
0:18:24 > 0:18:29my outlook to life, the way that my life is going to be, the way
0:18:29 > 0:18:33my life is, how I am, how I deal with things, everything's changed.
0:18:33 > 0:18:35I don't think your personality's changed.
0:18:35 > 0:18:39You don't know what I was like before. I'm not...
0:18:39 > 0:18:42In this situation, the first few weeks,
0:18:42 > 0:18:46I wasn't as comfortable as I would be if I was back home with all my mates.
0:18:46 > 0:18:50Thing is with me, I've seen the places where we've been and I've seen the places where you can go
0:18:50 > 0:18:54in this industry, and that's why I think my work ethic has just changed like that.
0:18:57 > 0:19:04Despite applying for over 150 different jobs, Ashley was unemployed before he met Michel.
0:19:04 > 0:19:07His introduction to the restaurant world was fraught.
0:19:07 > 0:19:10I don't think Ashley has ever been to a restaurant like this before.
0:19:10 > 0:19:13Jesus Christ, this is stressful, man.
0:19:13 > 0:19:17But soon he saw Michel's training scheme as his big opportunity,
0:19:17 > 0:19:22not only to secure a job, but to launch himself in a career, and he's begun to excel.
0:19:22 > 0:19:25The mint mojito is lovely, I had one yesterday.
0:19:25 > 0:19:27- That's my boy.- Enjoy 'em.
0:19:27 > 0:19:29A lad like me doesn't get an opportunity like I've got,
0:19:29 > 0:19:36and a lad like me doesn't come from my estate back in Leeds to something like this, it doesn't happen.
0:19:36 > 0:19:39So I'm going to work my hardest.
0:19:42 > 0:19:47In 24 hours' time, the trainees will be running a specially organised
0:19:47 > 0:19:50lunch service in the Roof Gardens' private dining room.
0:19:52 > 0:19:55Michel has taken over the restaurant and the menu.
0:19:55 > 0:20:01Beef, lamb, Dover sole and crepe Suzette will all be on offer, so his trainees can exercise their
0:20:03 > 0:20:05newly learned carving and flambeing skills.
0:20:05 > 0:20:10To help them prepare for their first silver service, their mentor, the Michelin-starred restaurant manager
0:20:10 > 0:20:15Fred Sirieix, wants to tell them how their service should run.
0:20:15 > 0:20:18Very important, you're going to have to work in teams.
0:20:18 > 0:20:23What I want also from you is to keep your emotion in check, OK?
0:20:23 > 0:20:27We don't want any panic, it's very important that when you feel that the emotions are getting too much,
0:20:27 > 0:20:31breathe in, breathe out, and let the negative out.
0:20:31 > 0:20:35So, what I'd like to do now, I'd like to do little bit of shadow restaurant work.
0:20:35 > 0:20:37This is what sportsmen do.
0:20:37 > 0:20:42For example, when you run the 100 metres, the night before, he's running it in his mind.
0:20:42 > 0:20:47He's closing his eyes and he's running, and he has run and won the race in his bed.
0:20:47 > 0:20:49I want you to do that now.
0:20:49 > 0:20:54Do the service and serve the people in your head, and when they come, you've already done it.
0:20:54 > 0:20:56It's like a re-run.
0:20:56 > 0:21:02With the addition of carving and preparing desserts at table, time management will be imperative.
0:21:02 > 0:21:05So he reminds the trainees of the concept of staggering.
0:21:05 > 0:21:08Good afternoon, how are you? Please, sit down, take a seat.
0:21:08 > 0:21:10Thank you.
0:21:10 > 0:21:15- Thank you very much. - Essentially, how a waiter ensures order during a service.
0:21:15 > 0:21:18Glass of champagne, maybe? Perfect, lovely.
0:21:18 > 0:21:21I write my order, I go and give it to the girl over there. Boom.
0:21:21 > 0:21:24I'm looking towards the door if somebody's coming.
0:21:24 > 0:21:26Keeping eye-contact with James and Nikkita over there.
0:21:26 > 0:21:30Smiling to Michel. Lovely, everything OK, Michel, don't worry.
0:21:30 > 0:21:32Erm...
0:21:32 > 0:21:36Seven minutes have gone, and they look ready. Normally it's ten minutes, but it's seven.
0:21:36 > 0:21:38Oh, another table is coming in.
0:21:38 > 0:21:42There has been a mistake and they are coming straight to my station.
0:21:42 > 0:21:43So... Good afternoon, how are you?
0:21:43 > 0:21:47Sure. So, James is coming to help me, to magic touch everyone.
0:21:47 > 0:21:49How are you, good afternoon.
0:21:51 > 0:21:55Good afternoon. Great, what can I get you to drink?
0:21:57 > 0:21:59Glass of champagne? I write my order.
0:21:59 > 0:22:01Take it to the girl. The things come.
0:22:01 > 0:22:03I serve it, boom, boom, boom.
0:22:03 > 0:22:09And now I'm thinking, I've got to take my order, OK?
0:22:09 > 0:22:13- Are you ready to order? - By getting to grips with staggering, waiters ensure that tables will
0:22:13 > 0:22:17not all be looking for the same thing at the same time.
0:22:17 > 0:22:20So now they are eating, another table will come.
0:22:20 > 0:22:22You greet them, you ask them for the drinks, right?
0:22:22 > 0:22:25So you've got a gap between each table.
0:22:25 > 0:22:27They're having starter, just taken the order,
0:22:27 > 0:22:30it's coming, and now these ones are having their champagne.
0:22:30 > 0:22:35But every time you've got to imagine this as one block, boom.
0:22:35 > 0:22:3810 minutes, another block, boom.
0:22:38 > 0:22:4010 minutes, another block, boom.
0:22:40 > 0:22:42If you do that,
0:22:42 > 0:22:43that's it, we're on a roll.
0:22:46 > 0:22:49Ahead of tomorrow's service, the trainees now need real experience
0:22:49 > 0:22:53in a fine dining restaurant, shadowing the professionals.
0:22:54 > 0:23:01As the Roof Gardens is a rented space that doesn't have a regular service, Michel has arranged for them to learn
0:23:01 > 0:23:06at two top London restaurants, the Greenhouse and Texture.
0:23:07 > 0:23:10At this level, wine is as important as food.
0:23:10 > 0:23:16With carving and flambeing under their belts, Michel wants this exercise to focus on wine.
0:23:18 > 0:23:25Nikki, Tom and Brooke will work at the one Michelin-starred Greenhouse, which serves modern European cuisine.
0:23:25 > 0:23:29The floor here is run by maitre d' Jean-Marie Miorada.
0:23:29 > 0:23:33A lot of people think that being a waiter is like being a servant.
0:23:33 > 0:23:35It's completely the opposite.
0:23:35 > 0:23:40It's a profession. I'm French, so in France you study to do this job.
0:23:40 > 0:23:43You study two years, three years, four years, and you never stop.
0:23:43 > 0:23:45At this level, you need to be on top.
0:23:45 > 0:23:51You have to be more than perfect. Perfect is good, but not good enough.
0:23:51 > 0:23:56I brought my trainees here really to experience quality service, service at its best.
0:23:56 > 0:23:58They do it with panache and flair and skill.
0:23:58 > 0:24:01And they've got to pick that up tonight, because tomorrow
0:24:01 > 0:24:03they are going to be running their own restaurant.
0:24:03 > 0:24:06Wine takes centre stage here.
0:24:06 > 0:24:11The cellar boasts 2,000 bottles and is managed by sommelier Alex.
0:24:11 > 0:24:18I've got an amazing and big list, big wine list, more than 3,000 different wines.
0:24:18 > 0:24:21You've got 3,000 wines here?
0:24:21 > 0:24:23Different wines. So this is the book, OK?
0:24:23 > 0:24:26- And all of the ones in there are here?- Yes.
0:24:26 > 0:24:29So this restaurant has the largest wine list throughout the UK?
0:24:29 > 0:24:33Yeah, exactly, and one of the biggest in Europe. It's massive.
0:24:33 > 0:24:39£6,000, £8,000, £13,500!
0:24:39 > 0:24:44Chateau Margaux 1982.
0:24:44 > 0:24:51I've got some very expensive bottles, more than £20,000 for a bottle.
0:24:51 > 0:24:55- So definitely...- Here?- Where is it, I want to find it...?- £20,000?
0:24:55 > 0:24:57Yeah, for a bottle of wine, yeah.
0:24:57 > 0:25:00It's a magnum of Chateau Petrus, 1961.
0:25:00 > 0:25:02I bet that would taste nice.
0:25:02 > 0:25:05The one wrapped up has got to be the £20,000.
0:25:05 > 0:25:07This one, yeah. Soi, £20,500.
0:25:07 > 0:25:09- Be gentle!- Let's have a look.
0:25:09 > 0:25:16So this is the one on the wine list, a Petrus, 1961, from Pomerol in Bordeaux.
0:25:16 > 0:25:19And we put some clingfilm around, just to protect the label.
0:25:19 > 0:25:21Has anyone ever had...?
0:25:21 > 0:25:24- Have you had other bottles? - No, I've got only one.
0:25:24 > 0:25:26Just one bottle?! Do not drop it!
0:25:26 > 0:25:28- Can I...?- You can, but definitely...
0:25:35 > 0:25:41The other trainees will work at the recently Michelin-starred Texture, managed by owner Xavier Rousset.
0:25:42 > 0:25:43Hi, Ashley.
0:25:43 > 0:25:46- Hello.- Nice to meet you...
0:25:46 > 0:25:51It also has a modern European menu.
0:25:51 > 0:25:55For the evening service, Ashley and Tom will be shadowing the food waiters.
0:25:55 > 0:25:58Quick, hurry up, we have to get ready.
0:26:01 > 0:26:05Nikkita and Danielle will work with head sommelier Erica Laler.
0:26:08 > 0:26:12Before she will let them handle the expensive wines, Erica wants to
0:26:12 > 0:26:15gauge their confidence by serving something more mundane.
0:26:15 > 0:26:18- Shall I go first, then?- Yep.
0:26:18 > 0:26:21Just in that? That's only diddy.
0:26:21 > 0:26:24125 mil.
0:26:24 > 0:26:26Still diddy.
0:26:27 > 0:26:30No, no, no, in the glasses.
0:26:30 > 0:26:32Oh! I was going to say!
0:26:32 > 0:26:34- No, not like that.- Oh, my God!
0:26:35 > 0:26:39- You go first.- Pour it in! - No, I don't want to do it any more.
0:26:39 > 0:26:43Oh, my days, you are backwards, I swear.
0:26:47 > 0:26:50It's 7pm, and service is beginning.
0:26:50 > 0:26:55Nikki and Tom are shadowing the floor waiters, each of whom is responsible for no more than four tables.
0:26:58 > 0:27:04Brooke will be working with head sommelier Alex, helping him to serve wine to the entire restaurant.
0:27:04 > 0:27:09If you can just check quickly your champagne trolley, if it's clean.
0:27:09 > 0:27:13He's keen to get her describing the wines to customers immediately.
0:27:13 > 0:27:15Chateau Angelus.
0:27:15 > 0:27:17- Chateau Angelus...- Angelus...
0:27:17 > 0:27:18Can you present it?
0:27:18 > 0:27:20It's quite easy, honestly. Would you like to...?
0:27:20 > 0:27:24- Not really, because I don't want to embarrass myself in front of a lot of people.- It's not...
0:27:24 > 0:27:26If it was two people, I'd consider it.
0:27:26 > 0:27:28People knows. I can be with you.
0:27:28 > 0:27:31You do it, and I'll listen.
0:27:32 > 0:27:35- I'm not French, I can't say it, it's not going to happen, ever.- OK.
0:27:38 > 0:27:39Smile!
0:27:42 > 0:27:46At Texture, the sommelier works in the centre of the restaurant,
0:27:46 > 0:27:52so that with each bottle opened, all the diners have a ringside seat to appreciate their skill and training.
0:27:52 > 0:27:56Sommelier Erica gives Nikkita a lesson in decanting.
0:27:56 > 0:27:58You take the bottle,
0:27:58 > 0:28:00you take the decanter over the light.
0:28:00 > 0:28:02Why over the light?
0:28:02 > 0:28:05Yes, because you can look through the bottle, literally.
0:28:07 > 0:28:11What you don't want to have is the sediment to come into the decanter.
0:28:11 > 0:28:12So when do you see it?
0:28:12 > 0:28:20It usually comes in the end, because that's why it's so important to never shake a bottle, handle it so.
0:28:20 > 0:28:21There we go.
0:28:21 > 0:28:23- That smells really fruity.- Yeah.
0:28:23 > 0:28:27It does, it smells like strawberries.
0:28:29 > 0:28:32Knowing that tomorrow's silver service at the Roof Gardens is
0:28:32 > 0:28:37a real step up, Michel drops in to see how his trainees are performing.
0:28:37 > 0:28:40Tonight you've been serving wines, you've been doing sommelier,
0:28:40 > 0:28:43or shadowing and learning the sommelier position.
0:28:43 > 0:28:46But you've also been opening and pouring bottles, which is great, well done.
0:28:46 > 0:28:48No accidents, no problems?
0:28:48 > 0:28:50No, I can open bottles now.
0:28:50 > 0:28:53- You opened the bottles as well? - Perfectly.
0:28:53 > 0:28:55- Well done.- Actually perfectly.
0:28:58 > 0:29:04- So, Danielle, how's it going? You've been serving drinks tonight as well, haven't you?- I, erm...
0:29:04 > 0:29:10Explaining what wine it was to them, and like saying what it was like, stuff like that.
0:29:10 > 0:29:12And then I recommended some wine.
0:29:12 > 0:29:14- Pinot Noir.- Good.
0:29:14 > 0:29:17And then brought back three glasses of it. Excellent.
0:29:17 > 0:29:19You hate being idle.
0:29:19 > 0:29:23You like to be given a job and to be given responsibility.
0:29:23 > 0:29:25I do, it makes me happy.
0:29:30 > 0:29:33With service almost over, Michel travels the mile across London
0:29:33 > 0:29:37to see how the trainees are getting on at the other restaurant.
0:29:37 > 0:29:40Yeah, I know the position - the lady's number one, circle... Yeah?
0:29:40 > 0:29:43- Yeah, fantastic. - How's it going, Tom?
0:29:43 > 0:29:45- Yeah, enjoying it. It's really fun. - Your eyes are...
0:29:45 > 0:29:47Yeah, I'm focused now, I'm really enjoying it.
0:29:47 > 0:29:50- Good, well done, keep going. - Got a nice team.
0:29:50 > 0:29:56I spoke to the chef, and instead of the green asparagus, he can offer a fresh broad bean salad, fresh peas,
0:29:56 > 0:30:01with a pink champagne jelly, er, pea shoot, fresh mint and fresh almonds.
0:30:01 > 0:30:03We're very happy. Please do apologise.
0:30:03 > 0:30:06- That's not a problem. - I know that it's difficult.
0:30:06 > 0:30:08- How's it going?- All right.
0:30:08 > 0:30:10You sure?
0:30:10 > 0:30:11I just don't like the napkin things.
0:30:11 > 0:30:14What napkin things?
0:30:14 > 0:30:17- I feel intrusive. - You mean unfurling the napkins?
0:30:17 > 0:30:22Oh, God, nightmare, and I feel like my fingers are like this.... something obscene.
0:30:22 > 0:30:25- I don't like it. - Is it as bad as carving beef?
0:30:25 > 0:30:27- No, give me the napkins.- Careful.
0:30:27 > 0:30:30- God, that looks beautiful, doesn't it?- Give me the napkins any day.
0:30:30 > 0:30:3524-year-old Nikki has found it hard to settle in any one job
0:30:35 > 0:30:39since a family tragedy three and a half years ago.
0:30:41 > 0:30:43The job I've just been doing was a temp, sort of admin job, and I did
0:30:43 > 0:30:46feel like I was just sort of rotting away.
0:30:46 > 0:30:52Since becoming one of Michel's trainees, she found her feet serving at big celebrations.
0:30:52 > 0:30:56This is what I'm all about. I love this. I could do this all the time, definitely.
0:30:56 > 0:31:01But five weeks in, she's still unsure if service is the right career for her.
0:31:01 > 0:31:05I don't know, I've kind of been struggling a bit recently, just because
0:31:05 > 0:31:07I just don't think I've improved.
0:31:07 > 0:31:12Excuse me, sir, can I interest you in some bread?
0:31:12 > 0:31:15Down in the wine cellar, Michel catches up with Brooke.
0:31:17 > 0:31:22Michel, we held a bottle, what was like worth 20 grand.
0:31:22 > 0:31:24Stay away from that bottle, all right?
0:31:28 > 0:31:30Their eyes have been opened to what great service is.
0:31:30 > 0:31:33Espresso? Yep.
0:31:33 > 0:31:35Lovely, thank you.
0:31:35 > 0:31:38And they seem to be really loving it.
0:31:38 > 0:31:40Be gentle with it. Yeah. Again.
0:31:40 > 0:31:42Very close. That's it. And it's done.
0:31:42 > 0:31:45- OK? Great.- Didn't go pop.- Well done.
0:31:45 > 0:31:47I love it.
0:31:47 > 0:31:52I hope that this will stand them in good stead because this is what it's all about, service.
0:31:52 > 0:31:55This isn't pompous, it isn't posh, as they say, these kids.
0:31:55 > 0:31:59OK, it's high end, it's fine dining,
0:31:59 > 0:32:03but it's reaching customers' expectations, and that's what it's all about.
0:32:03 > 0:32:05Wonderful.
0:32:05 > 0:32:09I think tonight has definitely boosted my confidence.
0:32:09 > 0:32:14Where we had to stand back, we were able to take everything in a lot more to a greater detail.
0:32:14 > 0:32:18This evening has definitely taught me that when you try, you will.
0:32:18 > 0:32:20You can moan about new things before it happens, and they're
0:32:20 > 0:32:24scary and intimidating, but when you get down to it,
0:32:24 > 0:32:27it can be real fun and open your eyes up.
0:32:30 > 0:32:35Now that the trainees have experienced restaurants where wine is specially selected to compliment
0:32:35 > 0:32:41the courses, Michel feels it's time for them to be getting to grips with tasting and recommending wines.
0:32:41 > 0:32:46So far they've learned how to open and pour, but Michel wants
0:32:46 > 0:32:49his protegees to be passionate and knowledgeable about wine.
0:32:51 > 0:32:54It can take five years to train as a sommelier.
0:32:54 > 0:32:59But a top restaurant would pay up to £50,000 for their services.
0:32:59 > 0:33:05Five weeks ago, few of Michel's trainees were even regular wine drinkers.
0:33:05 > 0:33:09So he's brought them to meet Laura Reese, who works at TerraVina,
0:33:09 > 0:33:12a hotel in the New Forest that specialises in wine.
0:33:12 > 0:33:18Despite being only 27, Laura is a winner of UK Sommelier of the Year.
0:33:21 > 0:33:24I started at the age of 22 as a commis sommelier, trained from
0:33:24 > 0:33:28the bottom to go towards assistant sommelier, and then head sommelier.
0:33:28 > 0:33:30And of course it takes you around the world.
0:33:30 > 0:33:32Oh, it does, yeah. I've been very lucky.
0:33:32 > 0:33:36I've been to California, to Chile, Europe, to visit all these places,
0:33:36 > 0:33:40and the vineyards are so beautiful, and the people that make the wine...
0:33:40 > 0:33:42It's just an amazing experience.
0:33:42 > 0:33:48Laura wants the trainees to understand that the sommelier is always on display at top restaurants.
0:33:48 > 0:33:52Even the way wine is poured demands skill and judgement.
0:33:52 > 0:33:55Every diner must get the same amount.
0:33:55 > 0:33:57- Oh, snap.- Wow, eh?
0:33:57 > 0:34:01I tried that last night. It didn't really work.
0:34:01 > 0:34:04It's practice, as well, for one thing.
0:34:04 > 0:34:06Not even a millimetre's difference.
0:34:06 > 0:34:10We're not talking a glass of wine in a pub or a wine bar,
0:34:10 > 0:34:13where it's being sold exactly by the measure.
0:34:13 > 0:34:18We're talking about enhanced pleasure in a fine dining establishment.
0:34:24 > 0:34:28It's a very simple test, isn't it? Very simple test.
0:34:28 > 0:34:30- But them two aren't that bad. - They're not that bad, actually.
0:34:38 > 0:34:40I think you could have been just a tiny bit more generous.
0:34:40 > 0:34:42If you try to aim for this sort of bit here.
0:34:42 > 0:34:47The widest part of the glass. Just before it starts to go in again.
0:34:47 > 0:34:49- Who's next?- Me.- Go.
0:34:49 > 0:34:55Only 25% of the sommeliers working in the UK are British, and Michel wants to change this.
0:34:55 > 0:35:00He will choose one of his trainees to receive an Academy of Food and Wine scholarship.
0:35:02 > 0:35:04That's really, really good.
0:35:04 > 0:35:05- So he can encourage a star of the future.- That's great.
0:35:05 > 0:35:08- Cool.- Superb.
0:35:08 > 0:35:10Very well done.
0:35:10 > 0:35:16When they run their own service tomorrow, Michel will need one of his trainees to be the sommelier.
0:35:16 > 0:35:20Another hugely important role of the sommelier is to sell the wine to the
0:35:20 > 0:35:26guest, to make them dream, to make them want to taste the wine, and to want to enjoy the wine.
0:35:26 > 0:35:27So you're going to go off into two groups.
0:35:27 > 0:35:29I'll give you a bottle of wine each.
0:35:29 > 0:35:33I want you to take this wine, discuss it as a group, but write
0:35:33 > 0:35:38down in your notepad how you would describe it to the customer, how you would sell it to the customer.
0:35:38 > 0:35:42If you think it sounds silly when you're writing it down,
0:35:42 > 0:35:45don't worry, we're not going to take the mick.
0:35:48 > 0:35:52The trainees are testing two of the wines that are on the menu at the Roof Gardens.
0:35:52 > 0:36:00A Spanish Tempranillo, a robust red, and Austrian Gruner Veltliner, a fresh, dry white.
0:36:00 > 0:36:03It's really vibrant, isn't it? It's lively.
0:36:03 > 0:36:05As well as describing their different characters,
0:36:05 > 0:36:09the trainees must decide what dishes they would best accompany.
0:36:09 > 0:36:12It's quite dry but smells sweet.
0:36:12 > 0:36:15It's a medium. It's not sweet wine and it's not really, really dry.
0:36:15 > 0:36:18This is amazing. Nikkita, five weeks ago, didn't
0:36:18 > 0:36:21want to know anything about wine,
0:36:21 > 0:36:26and now she's actually enjoying it and finding a passion for it.
0:36:26 > 0:36:29- It's great.- Do you know what you should eat with this?
0:36:29 > 0:36:31Seafood risotto.
0:36:31 > 0:36:35Let's get the feelings of the red wine table first.
0:36:35 > 0:36:40I had that there was lots of tannin, it was bitter and dry, but quite warm and rich.
0:36:40 > 0:36:48Deep, rich in colour, silky texture and would probably go with things like guinea fowl, possibly venison.
0:36:48 > 0:36:50Let's hear the thought of the expert, Laura.
0:36:50 > 0:36:53You're quite right. There's lots of dark fruit character, which does
0:36:53 > 0:36:58indeed work very well with some red meat and dark meat, venison, beef.
0:36:58 > 0:37:01That sort of thing would work wonderfully with it. Good.
0:37:01 > 0:37:03Right, next one, the white wine.
0:37:03 > 0:37:05- Danielle.- Appley.
0:37:05 > 0:37:12- It tastes a bit appley. - The 2008 Austrian wine, I think it's a medium.
0:37:12 > 0:37:17Because when you smell it, you can smell the sugar in it, but
0:37:17 > 0:37:22then when you taste it, it's not as sweet as you think it's going to be.
0:37:22 > 0:37:25But I think it's got a bit of a citrus twang to it as well.
0:37:25 > 0:37:28And it would go well with pastas with a cream base.
0:37:28 > 0:37:31I thought that was great to recommend a creamy pasta dish
0:37:31 > 0:37:36because if it was just a tomato pasta dish or a dry pasta dish it wouldn't go well at all.
0:37:36 > 0:37:39With cream sauces, this is lovely, because it's got the richness,
0:37:39 > 0:37:42but it's also got the acidity to cut through that cream sauce.
0:37:42 > 0:37:45Descriptions, great, well done, all of you.
0:37:45 > 0:37:47But if I was a customer, I'd want to be
0:37:47 > 0:37:52sold the wine, because in real life, when you'd be a sommelier or a wine
0:37:52 > 0:37:56waiter selling that wine, you'd have to be a lot more passionate and a lot more real.
0:37:56 > 0:38:00You're not just reading a list. But well done on your descriptions.
0:38:01 > 0:38:03Wine tasting was good. I enjoyed it.
0:38:03 > 0:38:06I don't know if I could see myself being a sommelier.
0:38:06 > 0:38:10Like, I was asking Laura if you have to like wine to be a sommelier.
0:38:10 > 0:38:15She said that it's obviously an advantage if you do like it, as long
0:38:15 > 0:38:18as you can describe the taste of it, then it doesn't really matter.
0:38:18 > 0:38:21The customer doesn't need to know that you don't like wine yourself.
0:38:21 > 0:38:23I think, for me...
0:38:23 > 0:38:31I don't know. Although I would love the idea of having a wine bar at some point in my life,
0:38:31 > 0:38:33I'm not sure learning those specific skills...
0:38:33 > 0:38:35I think you have to be really passionate about it.
0:38:35 > 0:38:40I felt a little bit like I didn't know what I was doing, which was the case.
0:38:42 > 0:38:47The next day. And back at the roof gardens, it's time for the trainees
0:38:47 > 0:38:53to perform on their own a service fit for a fine-dining restaurant.
0:38:53 > 0:38:55They've got their work cut out for them today. I am worried.
0:38:55 > 0:39:01There's over 50 people booked and they've got to deliver great service. And the pressure is on.
0:39:01 > 0:39:07Today is a major step up from the services the trainees have performed before.
0:39:07 > 0:39:09The customers all know about fine dining.
0:39:09 > 0:39:13Most are regular restaurant-goers or members of dining societies.
0:39:13 > 0:39:18They understand and expect service that is theatrical, knowledgeable and attentive.
0:39:18 > 0:39:21I don't want my trainees to be embarrassed at the end of the day.
0:39:21 > 0:39:23I want them to show off all the skills that they've learned.
0:39:23 > 0:39:26And do it with elegance.
0:39:26 > 0:39:31I want them to have a big beaming smile at 3:00 this afternoon and say, "Yes, we've done it!"
0:39:35 > 0:39:43This is it, guys. In three hours' time, this restaurant is going to be teeming with customers.
0:39:43 > 0:39:44Customers that want the best.
0:39:44 > 0:39:46You're here to deliver that.
0:39:46 > 0:39:49This is one of the toughest challenges you have had yet.
0:39:49 > 0:39:52And I want you to rise to that challenge.
0:39:52 > 0:39:56In this service, the trainees will be solely dealing with the restaurant floor.
0:39:56 > 0:40:00A team of commis waiters will carry orders from the kitchen,
0:40:00 > 0:40:03allowing the trainees to serve directly to the table.
0:40:05 > 0:40:07Other trained staff will be running the kitchen and the bar,
0:40:07 > 0:40:12so the trainees can focus completely on serving the tables.
0:40:12 > 0:40:16Michel has limited the menu to one fixed starter...
0:40:16 > 0:40:20The starter today is a goat's cheese mousse.
0:40:20 > 0:40:23..a choice of three mains that they've been trained to serve...
0:40:23 > 0:40:25We have shoulder of lamb from the Lake District.
0:40:25 > 0:40:28We've got a fore-rib of beef, roasted.
0:40:28 > 0:40:32- Dover sole.- From Hastings? - From Hastings!
0:40:32 > 0:40:36..and finally a choice of cheese board or, of course, Crepes Suzette.
0:40:36 > 0:40:38The mains will need to be carved and filleted,
0:40:38 > 0:40:42the crepes prepared at table.
0:40:42 > 0:40:50- So where's the team, chef? - On the floor, I want Tom and Niki and Danielle.
0:40:50 > 0:40:52Next we need two carvers.
0:40:52 > 0:40:55Those two carvers are...
0:40:55 > 0:40:58Ashley and Brooke.
0:40:58 > 0:41:00Which leaves us the last two positions to fill.
0:41:00 > 0:41:03James and Nikkita.
0:41:03 > 0:41:06Nikkita, sommeliere.
0:41:09 > 0:41:15You're going to have to memorise these wines and explain to the customers exactly what they are.
0:41:15 > 0:41:20And you won't be able to fool them. It's a big challenge.
0:41:20 > 0:41:23Big challenge. The reason why I've chosen you is that I know that you are good at this stuff.
0:41:23 > 0:41:27James, you're our maitre d' for today.
0:41:27 > 0:41:28APPLAUSE
0:41:30 > 0:41:32I look forward to it.
0:41:32 > 0:41:37We need somebody with a calm head on their shoulders and somebody who can organise and muck in where needed.
0:41:37 > 0:41:41But I want you to concentrate on customer satisfaction.
0:41:41 > 0:41:44Cos that's what you're good at.
0:41:44 > 0:41:46OK? Right, let's go and do it. Come on.
0:41:50 > 0:41:52There will be 15 tables for lunch.
0:41:52 > 0:41:58Fred has divided the restaurant into three sections, assigning Tom, Niki and Danielle five tables each.
0:41:58 > 0:42:01I get to do my bloody pancakes! I'm so happy.
0:42:01 > 0:42:09Brooke and Ashley will have key roles carving the meat and flambeing the crepes for all three sections.
0:42:09 > 0:42:13Each course has had wine specifically selected by Laura to complement the food.
0:42:13 > 0:42:17Before service, she gives Nikkita a run-through,
0:42:17 > 0:42:20so with her help she can expertly serve the knowledgeable customers.
0:42:20 > 0:42:24So this is the Blanc de Noirs. This is the one that I said was made from...
0:42:24 > 0:42:26Red grapes, but it's white.
0:42:26 > 0:42:29- Yes. Do you see it? - There's a bit of pink in it.
0:42:29 > 0:42:35Exactly. So it's made from black grapes from an area called Nelson in New Zealand,
0:42:35 > 0:42:37which is in the South Island.
0:42:37 > 0:42:39It's a very warm, very sunny area.
0:42:39 > 0:42:42- OK?- OK.
0:42:42 > 0:42:45What wine are we serving with the lamb?
0:42:45 > 0:42:49The pinot noir.
0:42:49 > 0:42:522008 vintage.
0:42:52 > 0:42:54Just in case.
0:42:54 > 0:42:58- Covering all ends, that's all. - No worries. Go for it.
0:42:58 > 0:43:00After they're mainly finished, clear,
0:43:00 > 0:43:04crumbed, salt and pepper, menu. This is about being systematic. Tom, listen.
0:43:04 > 0:43:10It's about being systematic and if you are systematic, it will help you control and manage your station.
0:43:10 > 0:43:13If you don't do that, you will go in the wilderness
0:43:13 > 0:43:17and you will get lost because you're thinking about too many thing.
0:43:17 > 0:43:21You've got to concentrate one table at a time. Think about that. One table, one table, one table.
0:43:21 > 0:43:26And if you do that and you create the space between the table, there's no problem.
0:43:26 > 0:43:30With the floor staff drilled and Nikkita versed in the wine,
0:43:30 > 0:43:33the carving team get their mise-en-place together.
0:43:36 > 0:43:38I am excited. It's wicked.
0:43:38 > 0:43:42We've been given so much responsibility and we're going to smash it. We really are.
0:43:45 > 0:43:49Everyone's sort of a bit like, "What the hell is going on?"
0:43:49 > 0:43:51You know?
0:43:51 > 0:43:58It is slightly daunting what Michel's told us about the clientele that we'll be serving this lunchtime.
0:43:58 > 0:44:06I'm feeling like I'm torn between reality and bordering on panic and sort of a blind optimism.
0:44:06 > 0:44:08You come with me, you come with me.
0:44:10 > 0:44:15My trainees now, mine. I want mine.
0:44:15 > 0:44:16You feel that tingle at the back of your neck? You guys can do it.
0:44:16 > 0:44:20- If anyone can...- you can.
0:44:20 > 0:44:23- We can!- The first customers are here. Come on.
0:44:23 > 0:44:26First customers are here. Go.
0:44:26 > 0:44:28The trainees' first silver service has begun.
0:44:28 > 0:44:32Just like a real restaurant, today's guests have been booked in waves.
0:44:32 > 0:44:35Half are due to arrive at 12:30pm.
0:44:35 > 0:44:38The remainder, 30 minutes later.
0:44:38 > 0:44:40This should help the trainees stagger their service.
0:44:40 > 0:44:49Maitre d', James, distributes the first guests between his waiters, so no section becomes overloaded.
0:44:49 > 0:44:50This is Danielle.
0:44:50 > 0:44:52She'll look after you.
0:44:52 > 0:44:54I can take your coats for you.
0:44:54 > 0:44:56Can I get you any still or sparkling water?
0:44:56 > 0:44:59Niki. She'll be looking after you this afternoon. Have a lovely meal.
0:44:59 > 0:45:02Tom. You've got a table.
0:45:02 > 0:45:03This is Tom.
0:45:03 > 0:45:06- He'll be your waiter for this evening.- How are you? All right?
0:45:06 > 0:45:08Brooke, sharpen your knife to make it look as if you're doing something.
0:45:08 > 0:45:10- Do you know how to do it?- Yeah, I do.
0:45:14 > 0:45:17With water poured, it's Nikkita's turn to take centre stage.
0:45:18 > 0:45:21Nikkita, tell me how you are, where you are.
0:45:21 > 0:45:25I'm about to pour starter wines for that table in the middle.
0:45:25 > 0:45:29As sommelier, Nikkita must share everything she knows about the wine.
0:45:29 > 0:45:32Good. And smile. Don't panic. You're doing well.
0:45:32 > 0:45:35And explain why they've been selected to complement today's menu.
0:45:35 > 0:45:38I'd like to offer you a glass of our Blanc de Noirs.
0:45:38 > 0:45:40It's a white wine made from red grapes.
0:45:42 > 0:45:45From... New Zealand. It's 2008 vintage.
0:45:45 > 0:45:48Very fresh to cut through the goat's cheese very well.
0:45:48 > 0:45:51She also needs to remember her training and serve measures evenly.
0:45:51 > 0:45:53I think you've got more.
0:45:53 > 0:45:58- He's got more than me! - Sorry. I'll top you up a little bit. Don't tell them!
0:45:58 > 0:46:02When Nikkita focuses and really wants something, she can do it.
0:46:02 > 0:46:03She's proving that to me today.
0:46:03 > 0:46:06She's focused 100% on.
0:46:06 > 0:46:09She's memorised all those wines and delivering the goods.
0:46:09 > 0:46:11How are you? Are you OK?
0:46:11 > 0:46:1520 minutes into service and the main courses start to come out.
0:46:15 > 0:46:19This will be the trainees' first test of theatre at table.
0:46:19 > 0:46:22- With Ashley carving lamb... - That's delicious.
0:46:22 > 0:46:24..and Tom filleting Dover sole.
0:46:24 > 0:46:26Here's your sole. Do you want me to carve it for you?
0:46:31 > 0:46:35Not only must the trainees show off their new skills, they must work together
0:46:35 > 0:46:40to make sure both dishes are served hot and at the same time.
0:46:40 > 0:46:43- He's got his lamb. - Lovely. Cheers, mate.
0:46:45 > 0:46:46There we are, sir. Sole for you.
0:46:49 > 0:46:52And the lemon there as well. Fantastic.
0:46:52 > 0:46:56Mains have arrived for a table of four.
0:46:56 > 0:46:59It's time for Brooke and Ashley to do their carving.
0:46:59 > 0:47:02One on the lamb, one on the beef.
0:47:02 > 0:47:04Where would you like it?
0:47:04 > 0:47:06With the carvers working in tandem, cue the arrival
0:47:06 > 0:47:10of the sommelier with the suggested wine for the new course.
0:47:10 > 0:47:13Hi. I'd like to offer you a glass of our...
0:47:13 > 0:47:15Now, I'm going to be really awkward. I don't mean to be awkward.
0:47:15 > 0:47:18But I would rather have a glass of white wine. Is that all right?
0:47:18 > 0:47:21I'm really sorry, but it's a set menu.
0:47:21 > 0:47:25- No, that's fine.- OK.
0:47:27 > 0:47:29Thank you very much.
0:47:33 > 0:47:37- OK?- She asked me for a glass of the white one. I was like, "I'm sorry, it's a set menu."
0:47:37 > 0:47:39If she would prefer white wine, give her white wine.
0:47:44 > 0:47:48Hi. I've just been reinformed that we are allowed to give you white wine, so I'll take that away.
0:47:48 > 0:47:50I hate to be awkward.
0:47:50 > 0:47:53It's special for you.
0:47:53 > 0:47:56- Thank you very much.- It's all right.
0:47:56 > 0:47:59So far, the trainees are on top of their orders.
0:47:59 > 0:48:02But the restaurant is still only half full.
0:48:02 > 0:48:07Whilst the early diners enjoy their mains, the second wave of guests are arriving.
0:48:09 > 0:48:13- I'll leave you in the trusty hands of Tom.- Do you want me to get you some water to start with?
0:48:13 > 0:48:18- Is that one OK?- Thank you very much. - It is a more delicate flavour.
0:48:18 > 0:48:20Thank you!
0:48:20 > 0:48:25Brooke just carved the beef. She did it very well with confidence. Good slices.
0:48:25 > 0:48:28They managed to create the gaps between the table, which I was telling them about.
0:48:28 > 0:48:32But we haven't plateaued to the top of the service, where it's going to be difficult.
0:48:32 > 0:48:35So far so good. I'm smiling. I'm very happy.
0:48:35 > 0:48:38One hour in and the restaurant is now full.
0:48:38 > 0:48:41It's the point where all the guests need serving,
0:48:41 > 0:48:45and where bottlenecks can begin.
0:48:45 > 0:48:47Are you ready to order?
0:48:47 > 0:48:50The new guests are finishing starters and need their mains.
0:48:50 > 0:48:52Lamb, lamb, beef over here, yeah?
0:48:52 > 0:48:57Those who arrived earlier are finishing their mains and need desserts.
0:48:57 > 0:48:59Would you like orange segments?
0:48:59 > 0:49:06Responsibility for serving the first crepes has fallen to ex-dinner lady, Brooke.
0:49:06 > 0:49:08All of it?
0:49:08 > 0:49:10And the juice as well?
0:49:11 > 0:49:15You need to get it on full. Come on, you need to hurry now. Come on.
0:49:15 > 0:49:18Bit more, bit more. That's it. Now pull back, that's it. Well done.
0:49:18 > 0:49:22You've got it. You've got it.
0:49:22 > 0:49:26Sorry, I just don't want it to catch on his suit or something like that.
0:49:28 > 0:49:33- Just go for it. - Well, it has been a bit generous on that one with the sauce.
0:49:35 > 0:49:37You have to fight between you.
0:49:37 > 0:49:39- There you go.- Thank you very much.
0:49:41 > 0:49:45- The dessert is successfully served. - Excuse me, please, James.
0:49:45 > 0:49:48But it took Brooke ten minutes, twice as long as it should have.
0:49:48 > 0:49:52Not only is that too slow, but it's holding her up from
0:49:52 > 0:49:56carving main courses to the second wave of diners.
0:49:56 > 0:49:58Tough, very tough.
0:49:58 > 0:50:03The carvers have got to start making the Crepes Suzette and there's going to be a bit of a backlog.
0:50:03 > 0:50:05I can feel it.
0:50:05 > 0:50:10I know it's going to happen. But when that happens, I want to see them all
0:50:10 > 0:50:16coming as a team, I want to see James jumping in there and helping them out and all the others working together.
0:50:16 > 0:50:18Brooke, table 11.
0:50:18 > 0:50:19Table 11, two beef.
0:50:19 > 0:50:21- Is it there?- It's waiting, yeah.
0:50:23 > 0:50:27Just watch out for that, Brooke, because I don't want the plates to get hot.
0:50:27 > 0:50:28It's just this table here, love. And plates the other side, yeah?
0:50:28 > 0:50:31Do you work in London?
0:50:31 > 0:50:34I need two.
0:50:34 > 0:50:37- Stay here. I'll get one.- Thank you.
0:50:37 > 0:50:38- Do you work in London? - I teach cooking.
0:50:38 > 0:50:41You teach cooking?
0:50:41 > 0:50:45With the pressure on, Ashley's forgotten the basics of food hygiene.
0:50:48 > 0:50:50Sorry about the hands.
0:50:50 > 0:50:52Yeah, sorry.
0:50:52 > 0:50:54Let's finish it now. You flambe and let's go, it's finished.
0:50:54 > 0:50:57- Now the brandy, yeah? - Yes, let's go. Keep it clean.
0:50:57 > 0:50:59Keep this area clean, OK?
0:50:59 > 0:51:02Mind the flames.
0:51:04 > 0:51:07That's it, that's it, that's it, that's it.
0:51:07 > 0:51:10- How are you meant to get the flame up?- Move away.
0:51:10 > 0:51:12Tilt it, tilt it, tilt it.
0:51:12 > 0:51:14That's it.
0:51:14 > 0:51:22With so many diners ordering Crepes Suzette, Ashley and Brooke are stretched to the limit.
0:51:24 > 0:51:26They are waiting for Crepes Suzette over there, yeah?
0:51:26 > 0:51:30Then you're waiting for meat here, I think.
0:51:30 > 0:51:32- Maitre d' James steps in. - I'm not going to hide it from you.
0:51:36 > 0:51:38This is the lamb, madam.
0:51:38 > 0:51:39It's the lamb.
0:51:39 > 0:51:42You'd have a job finding a lamb that size.
0:51:48 > 0:51:55Ashley is trying to carve the last of the main courses but the pressure is beginning to show.
0:51:55 > 0:51:56Danielle, who's this lamb for?
0:51:56 > 0:51:59There's only one lamb.
0:51:59 > 0:52:01Well, James has just told me to cut it. Is there any more lambs in your station?
0:52:01 > 0:52:04No, there's two soles,
0:52:04 > 0:52:06- one lamb and a beef. - And he's already got his lamb?
0:52:06 > 0:52:08- Has he?- Well, I don't know. - Go and ask him yourself.
0:52:08 > 0:52:11I've not cut it. It looks like beef, what he's got, Danielle.
0:52:11 > 0:52:14- You need to keep on top of it. - Who does?- You.- How can I?
0:52:14 > 0:52:16- I've just been cooking Crepes Suzette.- I'm not the carver!
0:52:16 > 0:52:19Where's the beef for table one?
0:52:19 > 0:52:23He's carving. It's there. But he's also got this table to carve as well.
0:52:23 > 0:52:27- Oh, it's tough now, tough.- It's tough, yeah. But James is pulling in
0:52:27 > 0:52:32- really good.- He needs to.- And he's in the middle of it and he's really helping, really supportive.
0:52:32 > 0:52:35Thing is, he's got that big table, he's got this table
0:52:35 > 0:52:37here, and now they're going to need the beef to carve over there as well.
0:52:37 > 0:52:41- This is where James' leadership is coming in.- Yes.
0:52:41 > 0:52:44- He has to decide what's happening. - Bring the plate back and then put vegetables on it, yeah?
0:52:44 > 0:52:48I cant. I've put the thing on and everything... I'm just going to have to...
0:52:48 > 0:52:50OK, no, no. Don't do that.
0:52:50 > 0:52:52Listen to me, stop getting stressed.
0:52:52 > 0:52:56All you need to do is get a little plate, a little plate, put the vegetables onto the plate
0:52:56 > 0:53:00and just serve it like that, rather than just carrying them over to the customer, yeah?
0:53:00 > 0:53:04- And where do you want me to get that? - Get a little plate from the kitchen.
0:53:04 > 0:53:06CLATTER Oh, Ashley, oh!
0:53:06 > 0:53:10Once again, standards begin to slip.
0:53:10 > 0:53:13Oh! Fingers on the pork!
0:53:15 > 0:53:18Fingers on a knife. Fingers on a knife. Oh, my God.
0:53:22 > 0:53:24- Don't put your finger on there. - Thanks.
0:53:28 > 0:53:32- But as the later diners' mains are delivered... - I do apologise for the wait.
0:53:32 > 0:53:36..the bottleneck begins to clear.
0:53:36 > 0:53:40- Beef wine's got a lot more tannin in it than this one has.- Exactly.
0:53:40 > 0:53:42That's just it, it was tanniny.
0:53:42 > 0:53:44You're quite right. Well done.
0:53:44 > 0:53:47You don't like it when you're like... when you're drinking it.
0:53:47 > 0:53:50This is a massive step up for them, massive.
0:53:50 > 0:53:53But they're working really well as a team. They are working well.
0:53:53 > 0:53:58And what's great is that they are communicating between each other, so they're working really well.
0:53:58 > 0:54:01So the guy with the blue stripey tie is having beef, everyone else is fish.
0:54:01 > 0:54:07Five weeks ago, 21 year-old Ashley was unemployed and had never thought of service as a career.
0:54:07 > 0:54:12Today, he's preparing Crepes Suzette for the restaurant manager of the Ritz.
0:54:12 > 0:54:15He's doing great. I mean, you take your hat off to these kids.
0:54:15 > 0:54:18They've only been doing this for how many weeks?
0:54:18 > 0:54:20I mean, the skills involved here,
0:54:20 > 0:54:26you know, there would be less involved in a final of a national young waiters' competition, so no,
0:54:26 > 0:54:28I think they're doing absolutely great.
0:54:30 > 0:54:32Well done. Very good.
0:54:36 > 0:54:39Very good. Silky, shiny sauce, fantastic.
0:54:39 > 0:54:40He's done a great job.
0:54:43 > 0:54:44I love it!
0:54:44 > 0:54:49Considering, like, I got taught this yesterday,
0:54:49 > 0:54:52I mean, I'm going to take this on for life.
0:54:52 > 0:54:54I love this, this is wicked.
0:54:56 > 0:54:59After two-and-a-half hours, the service is drawing to a close.
0:54:59 > 0:55:03Michel canvasses opinion about the trainees' performance.
0:55:03 > 0:55:06- Crepes Suzette good? - Beautiful, amazing.
0:55:06 > 0:55:08- Who cooked that one for you? - Brooke, she's very good.
0:55:08 > 0:55:10I think we need to commend Brooke.
0:55:10 > 0:55:12She's done an absolutely brilliant job today.
0:55:12 > 0:55:15I thought the wine was good as well. She's lovely.
0:55:15 > 0:55:18Actually, one of my favourites. She was brilliant, she knew about the wine,
0:55:18 > 0:55:19absolutely brilliant.
0:55:19 > 0:55:23You know what, that's making my hair tingle at the back of my neck.
0:55:23 > 0:55:24I'll tell you why.
0:55:24 > 0:55:27- She actually doesn't like wine. - Oh, really?
0:55:27 > 0:55:29She doesn't drink wine.
0:55:29 > 0:55:31She absolutely nailed that. Absolutely spot on.
0:55:31 > 0:55:35As the guests begin to leave, they seemed satisfied.
0:55:35 > 0:55:41But the final assessment of how the trainees have performed is down to Fred and Michel.
0:55:41 > 0:55:46Little black book, let's just go through very quickly a few of the customer comments.
0:55:46 > 0:55:52Overall, very willing, keen, yet obviously in training. That's fair enough.
0:55:52 > 0:55:57Diners enjoyed the service, impressed with carving and Suzettes.
0:55:57 > 0:56:00Nikkita, very knowledgeable.
0:56:00 > 0:56:03They thought you were the proper sommelier.
0:56:03 > 0:56:05Fantastic. Well done, you.
0:56:05 > 0:56:08Yeah, I think that deserves a round of applause.
0:56:08 > 0:56:09Very clever.
0:56:09 > 0:56:13And when you set your mind to it, you can do it. You've proved it today.
0:56:13 > 0:56:15Very, very happy.
0:56:15 > 0:56:19I want to single out James for his impeccable performance.
0:56:19 > 0:56:22I thought, James, you were there when you were needed.
0:56:22 > 0:56:24Team effort.
0:56:24 > 0:56:27You did it great, but also it was a great team effort, so well done.
0:56:27 > 0:56:29Very, very happy for you guys, well done.
0:56:29 > 0:56:31Guys, I'm impressed.
0:56:31 > 0:56:34Today you delivered the goods. OK?
0:56:34 > 0:56:37One or two little glitches but look,
0:56:37 > 0:56:42I'm really pleased. You have taken a very big step up the ladder.
0:56:42 > 0:56:47Use that. Use that good feeling for the next challenge ahead.
0:56:47 > 0:56:51- Well done, my trainees. - Yeah, your trainees. - Isn't that sweet?
0:56:54 > 0:56:59After last week, we needed a massive boost. We needed a confidence boost.
0:56:59 > 0:57:01And we got that today. We massively got it.
0:57:01 > 0:57:04- And everyone's buzzing. - I feel myself changing...
0:57:04 > 0:57:08in what I'm doing, the work, and I feel like more passionate about it than when I first turned up.
0:57:08 > 0:57:09Cos I didn't know what to expect and all that.
0:57:09 > 0:57:13But I have grew a lot in confidence over the past few weeks
0:57:13 > 0:57:16and stuff, so, yeah, it's good. I'm really enjoying myself now.
0:57:17 > 0:57:19I was very worried before service.
0:57:19 > 0:57:21In fact, I even dreamt about the service last night.
0:57:21 > 0:57:24And I woke up at 3 o'clock in the morning thinking "What are
0:57:24 > 0:57:27they going to do and are they going to pull this off?"
0:57:27 > 0:57:29But they pulled it through. I can't believe it.
0:57:29 > 0:57:31I mean, it was a great job. It was, I think, the best service they'd done.
0:57:31 > 0:57:36I feel relieved, and I feel a great buzz of pleasure because my trainees
0:57:36 > 0:57:42have done a great job, and they've learnt so much from this experience.
0:57:42 > 0:57:47Well, the aim was to give them their confidence back and, really clearly, they got it back, which is great.
0:57:47 > 0:57:50And it's very important because next week is going to be tough, tough, tough.
0:57:54 > 0:57:58Next time, the trainees face their tallest order yet
0:57:58 > 0:58:04as Michel takes them to the spiritual home of fine dining, Paris.
0:58:04 > 0:58:05You can't afford any more mistakes.
0:58:05 > 0:58:07- No, we can't. I've just told everyone.- Perfect, well done.
0:58:07 > 0:58:10Taking over service in a two- Michelin-starred iconic restaurant,
0:58:10 > 0:58:14their new skills will be tested to the limit.
0:58:14 > 0:58:16It's going to be cold by the time they get this fish carved.
0:58:16 > 0:58:18I hate this place. I can't stand it.
0:58:18 > 0:58:21You are good enough to do this.
0:58:31 > 0:58:34Subtitles by Red Bee Media Ltd
0:58:34 > 0:58:36E-mail subtitling@bbc.co.uk