TS 12667

TS 12667 is a vocational standard for service personnel employed in first-class and luxury restaurants. Its focus is the definition and classification of this staff group, the tools and equipment they use, and the characteristics expected at each level together with the criteria used to assess them. In practical terms, it provides a common framework for understanding restaurant service roles and the competence levels associated with them.

Where restaurant service personnel fit in operations

In a luxury or first-class restaurant, service personnel are the visible link between the kitchen, the dining room, and the guest experience. In general technical terms, the role combines hospitality behavior, communication, table service discipline, hygiene awareness, coordination, and attention to detail. Standards of this kind help employers and trainers interpret the job in a more consistent way, especially when different grades of staff are involved.

Scope boundaries and excluded roles

The scope of this standard is limited to restaurant service personnel. It explicitly excludes the wine waiter, the trancher, and service staff working in room service and bar service. That distinction matters because those functions often require different service techniques, product knowledge, and work routines. As a result, the document concentrates on a defined part of restaurant service rather than every hospitality role in the venue.

• Definition and classification of personnel
• Tools, utensils, and equipment to be used
• Required characteristics for each class
• Measurement criteria and evaluation of those characteristics