Posts tagged #onboarding
Hey Team! If you're hiring holiday temps right now, here's the honest answer: three focused days is enough to get them functional on the floor. Not p…
Hey Team! Sunday brunch. Counter is full. There's a 45-minute wait and your new server, three days in, is standing at table seven looking at a guest …
Hey Team! Pull out a napkin. Seriously. This is the one piece of math every restaurant owner should do once and never forget, and it takes about 90 s…
Hey Team! I've watched a lot of good people quit restaurants. More than I can count across thirty-plus years. And the story almost always starts the …
Hey Team! Most independent restaurants don't have a dedicated trainer. They've never had one. The "trainer" is the GM who's also covering the floor o…
Hey Team! Sunday brunch at a diner. Forty covers deep, two servers calling out, and a brand new hire just got cut loose on her own section after one …
Hey Team! Let's talk about the menu handoff. You know the one. New hire shows up, you're already short-staffed, so you hand them a printed menu, pair…
Hey Team! Thursday night, your chef drops a new prix fixe on you. Five courses. New proteins, new preparations, new flavor stories you've never told …
Hey Team! Promoting from within is one of the best moves you can make. I've done it dozens of times over thirty years. You take someone who already k…
Hey Team! Your GM walks out on a Friday. Maybe it was a better offer somewhere across town. Maybe it was burnout. Maybe it was just time. Doesn't mat…
Hey Team! You know that binder. The one sitting on the host stand, or maybe wedged between the POS terminal and the wall. It's got a cracked spine, a…
Hey Team! Friday at 9pm your bartenders are buried three deep. One bartender is pulling drafts, the other is shaking cocktails, and the ticket printe…
Hey Team! Let me tell you what I actually tell a new barback on their first day. Not the HR stuff. The real stuff. The stuff that, if they don't know…
Hey Team! Saturday night, 7pm, full rail, and your best server is standing next to a new hire explaining what's in the French onion soup. That's what…
Hey Team! Monday comes fast. You've got a new seasonal cocktail menu dropping, the printer delivered the menus this morning, and your bar staff is st…
