| One of the most important attributes a | | | | information is not passed on. The new employee |
| restaurant can have besides great food, | | | | is scared to ask questions so a stalemate can |
| atmosphere, wine and cocktail list , is a very | | | | result. |
| highly attentive trained staff. This goes without | | | | Quickly the new keen employee turns a little timid |
| saying so why is it so few restaurants get it right | | | | and is second guessing himself. What is so great |
| out there? With the exception of the grand | | | | about working here they may ask. |
| opening when all new staff are hired and there is | | | | My idea on how to train a new person in the |
| an outpouring of information on how the Food and | | | | restaurant or bar is very simple. As a manager I |
| Beverage Operation functions, relatively little | | | | will work closely with whomever I pair the new |
| thought is put into staff training afterwards. | | | | employee up with during the service and monitor |
| In fact , most employers would rather look for | | | | what is going on. I do this for two reasons. One is |
| someone who has all the experience necessary | | | | I check that the waiter I paired him up with is |
| upon hiring so very little time and expense is | | | | teaching correctly and the other is I am watching |
| needed. Yes that would be the most desirable | | | | the new one and see how he handles the |
| situation but the seasoned veteran can often | | | | pressure. If neither of them like that it is too bad. |
| bring their baggage and bad habits with them that | | | | After all who is going to get the stuff from the |
| could prove to be a detriment to the employer | | | | fan if the new employee doesn't work? I want |
| and co-workers. | | | | them to hit the ground running and be ready as |
| What in fact should happen is the employer take | | | | quick as possible. |
| on the enthusiastic person who is willing to learn | | | | As an owner or manager it is my responsibility |
| and fit in right away. This employee is more apt | | | | that it works out. After all it is probably I that |
| to stay on longer and show more dedication. | | | | hired them. Too often the owner and manager will |
| Now what I see going wrong at this time is the | | | | pass too much responsibility to the head waiter or |
| enthusiastic server is not given the proper | | | | bartender without so much as a follow-up until |
| attention in their first few shifts. Now I have | | | | after service when the head waiter has to give |
| worked in restaurants where the training took | | | | his or her rendition of the song, another one bites |
| place over a few weeks and others where the | | | | the dust. |
| training was here is your section let's see how | | | | There should always be training provided to |
| you do. | | | | everyone on a regular basis. Going over concerns |
| Usually what the employer will do is stick the new | | | | in the dining room from service , presentation , |
| person with one of the top waiters and have that | | | | interaction with guests , new drink or menu items |
| person shadow them. This works well in the big | | | | , special guests , reservation policy , and the list |
| restaurant chain where there is a number of | | | | goes on and on. A simple pre-shift meeting each |
| employees to choose from. If it is a small family | | | | night before service can handle most of these |
| run restaurant look out because nowadays usually | | | | concerns. Let me ask how many restaurants |
| they are working at bare minimum staff levels | | | | have you worked in where there was any |
| which makes it hard for any waiter to train due | | | | pre-shift meeting to keep everyone up-to-date on |
| to the fact they are running around themselves | | | | what is going on? |
| just trying to keep up. That's why very few | | | | In conclusion , training should never end but keep |
| waiters like to train simply because they do not | | | | on going. With most restaurants training ends |
| get anything extra for it and because of the | | | | after 2 days and never returns. The great |
| competitive nature of watering a lot of | | | | restaurants keep it going. |