When owners compare training options, they usually compare the price on the invoice. That is the smallest part of the cost. The bigger numbers are hidden in wages, rosters and…
Ask any restaurant owner why their staff are not trained properly and you will hear the same answer: there is no time. Classroom training means closing a section, paying wages…
Most new waiters are trained by shadowing whoever happens to be on shift. Sometimes that works. More often it passes on shortcuts and bad habits, and leaves the new person…
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