In this chapter the authors attempt to problematise the ideas of service and hospitality in the dining room craft with an emphasis on the use of the materiality of the restaurant. The authors also suggest that it is possible to use theoretical concepts in practical education to strengthen knowledge development among culinary students and among practitioners in the restaurant industry. By exemplifying different dining room situations and the materiality involved, the contributions of time-geography and practice theory to help understand and analyse how a waiter can promote or impede service and hospitality are discussed. The authors argue that theoretical perspectives can be especially useful in craft professions within the restaurant industry as their concepts are directly transferable in the everyday work of practitioners.