Waiter Training – Teach Your Waitstaff Basic Food Knowledge & Preparation Methods
As owner/operator of a restaurant, if you asked one of your waiters: “what is the difference between broiled chicken and roasted chicken?’ or “what is a ragout sauce?’ Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant’s dining room.
Most chefs work extremely hard and long hours to design and implement a food menu. But, if your waiters cannot follow through with proper dining room service that includes being able to explain, in detail, everything on that menu, then a lot of the chef’s valuable time and effort work is being wasted.
Restaurant customers always have questions about the menu whether it is a definition of a spring vegetable, a fruit that is not familiar … Read more
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