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Published : October 12, 2012 | Author : Santosh
Category : Restaurant Training | Total Views : 1833 | Unrated

  
Santosh
International Hotelier and Trainer.

This is simply an observation shift for the trainee, no hands on just yet.   Make sure the trainee stays close by your side at all times so you can explain everything your doing and why we do it that way.

       Uniform review

       Punching in on Micros

       Tour of facility

       Review of company policies

       The steps of service

       Review floor chart & table #’s

       Putting together a take out order

       Check station and why

       Max # of guests per station, why

       Busser responsibilities

       Hostess responsibilities

       Review 86’d items list

       Review featured sales items

       Review server stations, what’s there

       Hand washing, why, where, when

       Soups, garnish and consistency

       Breadsticks policies

       Explain “The Greet”

       Serve from the right, clear left

       When to order what

       Carrying a tray properly

       Dishwasher pit maintenance

       Glassware & silverware placement

       Review types of pastas

       Review garnishing plates

       Utensils that go with dishes

    Evaluation form completed by trainee
 

   
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