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Waiting staff learn the tricks of the trade at a new Belfast restaurant.

When launching a new restaurant there's a lot to get right. While decor, atmosphere, and the food itself are undoubtedly important, one of the key elements of a successful dining experience is the waiting staff.

Nico’s Menu Mission follows Scots chef Nico Simeone as he opens a new branch of his restaurant chain in Belfast. He has ambitious plans to build a restaurant empire - and he want to do it with young, vibrant staff.

Nico has invested profits from his other businesses into this new restaurant so it’s important that it's a success. But some of his new recruits have never waited on tables before.

As the restaurant gears up for opening, Nico’s general manager, Rachel, is on hand to share her golden rules of serving.

Chef Nico reveals a dish from the menu

Offer the extras

The restaurant offers a six course tasting menu as "an experience". Waiting staff must ensure diners are offered all the extras, such as matching wines and aperitifs, to accompany their meal. “It’s all been designed," Rachel reminds her staff. "If they’re not having one of those things they’re missing out."

Make it fun

"Have a laugh with your customers," advises Rachel. "Your section [of the restaurant floor] is your living room. You’re bringing people into your home, into your wee area, to make sure they’re well looked after. You’re making sure they’re enjoying themselves.

"It’s on your face if you’re enjoying it. If you’re walking round stressed out of your box and hating every second of it that will come across to your customer."

Catch problems early

Customer care is key, Rachel tells her team. "When you’re clearing your tables always ask how it was for them. This is so you can catch any problems before they become an issue.

"If someone didn’t really enjoy their first course ... and you haven’t spent the time to ask how everything was for them by the time they get to their second main they’re going to be looking for problems. Because they’re not happy, they haven’t enjoyed it and no one’s bothered to check."

Rachel's advice comes from her years of experience working in the restaurant business. Whether her new team choose to listen to her words of wisdom remains to be seen.