Today, the lesson focused on the basic sequences of service in a restaurant, emphasizing the preparation needed before clients arrive. Important topics included setting up a waiter station, maintaining cleanliness, and ensuring that all necessary items are stocked and ready for service. Students learned about the different types of items needed at the waiter station, such as napkins, menus, and electronic order pads for inputting client orders. By the end of the lesson, students were equipped with the knowledge to efficiently manage their stations and enhance the dining experience for clients.