Roy Porter

    Roy Porter
    A Southern California native and resident, Roy Porter is recognized internationally as a hands-on innovator in performance improvement and training off-premise catering staff for plating (Both FOH & BOH), table, bar service, and operations. A veteran of over 3,000+ Weddings, plus many mega-events such as The Golden Globes, The Oscars, and The Emmy’s. He consults with some of the most successful catering and hospitality staffing companies and writes for Catersource magazine and on the ICA Round Table Facebook Group. Roy’s unique educational and entertaining storytelling style helps the audience understand and retain complex and often contrarian ideas that work. He can be reached at tablewizard1@gmail.com.

    Recent Posts

    Instawork Basics of Serving & Clearing Plated Service

    Instawork Basics of Serving & Clearing Plated Service

    Basics of Tray Passing Hors d’oeuvres

    Basics of Tray Passing Hors d’oeuvres

    Tray passing hors d’oeuvre is hospitality at its best!

    Passing food and beverages seems simple enough. However, tray passing is more — It’s the welcome that sets the tone for the rest of the event.