FSLM Practical Restaurant Prices
Dining rules & regulations
Important Dining Guidelines – FSLM Training Restaurants
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Please note that all dining services are conducted as part of practical training sessions within Taylor’s Faculty of Social Sciences & Leisure Management (FSLM). We kindly ask all guests to respect the following rules to support our students’ learning outcomes:
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Respect for Dining Rules
All guests must comply with the restaurant rules displayed at the entrance. These sessions serve as live practical classes. Failure to adhere may result in being asked to leave. -
Menu & Condiment Policy
Requests for condiments such as ketchup, chili sauce, mustard, or items not included in the menu of the day will not be entertained—unless they are part of the practical training menu. -
No Takeaway Policy
Removing food from the premises is strictly not allowed. -
Reservation Changes or Cancellations
Any changes or cancellations must be made at least 3 days in advance. Failure to do so will result in full charges being applied. -
Right to Refuse Reservations
The FSLM Restaurant reserves the right to reject or cancel reservations at any time. -
Group Size Limitation
To maintain the flow of teaching and learning, bookings for large groups are not permitted. Groups of more than 8 persons will be separated into smaller tables based on class arrangements. -
Punctuality Policy
Guests arriving later than the last order time (12:30 PM) may be refused service at the discretion of the supervising lecturer. -
Dining Duration
All guests are kindly requested to leave the restaurant by 1:30 PM to allow time for cleaning and class transitions. -
Authorized Internal Transfers
“Inter-Company/Inter-Department Transfers” are allowed only for authorized Taylor’s Education Group staff and must be communicated during booking. Charges will be billed to the respective School/Faculty/Unit. -
Academic Environment Awareness
As these restaurants are part of a live classroom setting, guests are expected to be mindful of noise levels, behavior, and interactions, so as not to disrupt the students' learning experience.