Simplified Restaurant Training Checklist for New FOH Employees + Free Download!
In this article: Why a good training program is so important, and a day by day outline of a tested training checklist
Good training is an investment, not an expense. A well trained employee can increase restaurant sales, consistently elevate guest experience, and reduce personal stress. Making sure your new employee can start their new job with confidence is worth the effort, and a robust training schedule is the way to do that.
Related: Top 3 Benefits of Improved Training for Restaurant Staff
Below is an outline of a sample server training schedule, tried and tested in a real full service, casual fine dining restaurant. Of course, your version of this schedule will change depending on what kind of restaurant you run and which position you’re training for - a Quick Service Restaurant (QSR) has different steps of service than a full service restaurant, and a bartender will have different steps of service than support. However, there are a few tasks that are essential across roles and establishments. This simplified list has been condensed to five straightforward training days.
6-Day Example Training Schedule
Depending on your needs, this schedule can be condensed into fewer days.
DAY 0: SETUP
Nowadays, much of the paperwork and tax documents can be done by the new employee on their smartphone at home. If that isn’t true for your business, move these steps to day one.
- The business side: tax forms, I-9s, reviewing and signing company documents, training app sign up, any other app sign up
- Print important docs: employee handbook, menu matrices, floor plans, basic info, etc.
DAY 1: ORIENTATION / FOLLOW TRAINER
Make sure the trainee knows what is expected for uniform and equipment (notebook, pen, wine key, etc). This day covers introductions to the team and restaurant and sets expectations for the following days of training.
- Give trainee a tour of apps
- Review full training schedule
- Conduct a facility tour and introduce coworkers
- Have trainee follow trainer through opening tasks
- Discuss steps of service
- Go through the food and beverage menu, explain anything special about the menu. If you run a restaurant with dishes unfamiliar to local diners, thorough training on how to explain these dishes will be invaluable to the overall guest experience. Give descriptions of the menu items so the employee can have some point of reference for how to describe the dishes to guests.
- If you plan to do testing, go through what will be covered in each test so the trainee can study
- Have trainee shadow the trainer for the shift and enter most orders to familiarize them with the POS system
DAY 2: EXPO WITH CHEF / SERVER SHADOW
This day will look drastically different based on the type of restaurant you run. The point of this day is to further acquaint the trainee with the food, so give them some time wherever they will see the most food and direct them to a person who can answer any questions. This is a good time to let them try some of the food and sauces, and if your restaurant offers wine, tasting wine with the sauces can help build out the trainee’s knowledge. The rest of the shift will be spent following the trainer again.
- Review info from previous day
- Review opening / closing checklists
- Put the trainee at the food pass / expo with someone nearby to answer questions
- Have the trainee try some sauces / wine pairings, take notes
- Review menu descriptions
- Review the wine list
- Issue daily test
- Review what items will be tested on next
DAY 3: DRINK PASS / SERVER SHADOW / TAKE A TABLE
This day will familiarize the trainee with the cocktails, so station them at the bar for some time to watch the drinks. The bartender will be there to answer any questions.
- Review opening / closing checklists
- Put trainee at the bar pass, have them straw test some cocktails
- Return to the trainer. Let the trainee lead their first table interaction, if they’re ready. The trainee will be nearby to support
- Issue daily test
- Review what items will be tested on next
DAY 4: TRAINEE LEADS
At this point, the trainee should be much more comfortable. Finish discussions of whatever is left on the food and drink menus. Have the trainee lead and the trainer follow.
- Discuss beer / cider / seltzer / etc menu
- Let the trainee lead the trainer and head all guest interactions
- Issue daily test
- Review what items will be tested on next
DAY 5: HALF SECTION
This is the last official day of training. If the trainee or the trainer don’t think that the trainee is ready after this day, discuss adding another day of training or explore other options.
- Trainee takes a half section with no shadow (trainer will be nearby to support and answer any questions)
- Prep for final test and mock service
DAY 6: MOCK SERVICE / Welcome to the team!
Have the trainee come in early to take the final written test. The final true test will be observing how they handle a full section, and if you choose to do it, a mock service where a manager or employee pretends to be a guest and tests the trainee’s knowledge. If they finish this day and everyone is happy with the trainee’s performance, they have graduated!
- Issue final test
- Trainee takes a full section
- Mock service
Conclusion: Every restaurant has different needs, but one consistency between all establishments is the value of a well trained employee. Having a thorough training program and materials lets the employee know that you care about them, and in turn they will care more about the business.
LINK: Downloadable training checklist
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