Restaurant Server Training Checklist

In this task, the trainee will be introduced to the server training manual. The manual will provide an overview of the training process, expectations, and guidelines. It will serve as a valuable resource throughout the training period. The impact of this task is to ensure that the trainee understands the importance of the manual and knows how to access information when needed. The desired result is that the trainee can refer to the manual for guidance and support throughout the training process. Key points to cover in the description: 1. Importance of the manual 2. How to access the manual 3. Guidelines for using the manual Resources needed: Server training manual

In this task, the trainee will receive an explanation of the server's role and responsibilities. They will learn about the expectations, duties, and tasks they will be responsible for as a server. The impact of this task is to provide clarity on the server's role and ensure that the trainee understands their responsibilities. The desired result is that the trainee can confidently fulfill their duties as a server. Key points to cover in the description: 1. Overview of server's role 2. Explanation of responsibilities 3. Importance of fulfilling duties Resources needed: Server job description

In this task, the trainee will learn about the layout of the restaurant. They will be familiarized with the different areas of the restaurant, including the dining area, kitchen, bar, and other relevant sections. The impact of this task is to ensure that the trainee understands the layout of the restaurant and can navigate it efficiently. The desired result is that the trainee can easily find their way around the restaurant and locate different areas. Key points to cover in the description: 1. Overview of the restaurant layout 2. Explanation of different sections 3. Importance of knowing the layout Resources needed: Restaurant layout diagram

In this task, the trainee will familiarize themselves with the menu items and specials offered by the restaurant. They will learn about the different food and beverage options, including any daily or seasonal specials. The impact of this task is to ensure that the trainee can confidently explain and recommend menu items to customers. The desired result is that the trainee can provide accurate information about the menu and specials. Key points to cover in the description: 1. Overview of menu items 2. Explanation of specials 3. Importance of knowing the menu Resources needed: Menu and specials list

In this task, the trainee will receive training on the Point of Sale (POS) system used in the restaurant. They will learn how to operate the system, including entering orders, processing payments, and generating receipts. The impact of this task is to ensure that the trainee can effectively use the POS system to complete customer transactions. The desired result is that the trainee can confidently and accurately navigate the system. Key points to cover in the description: 1. Overview of the POS system 2. Explanation of different functions 3. Importance of accurate transactions Resources needed: POS system manual

In this task, the trainee will learn how to take customer orders accurately and efficiently. They will be trained on techniques for listening to customer requests, noting down orders, and clarifying any special requirements. The impact of this task is to ensure that the trainee can accurately record customer orders and minimize errors. The desired result is that the trainee can confidently and efficiently take orders from customers. Key points to cover in the description: 1. Importance of accurate orders 2. Techniques for recording orders 3. Handling special requests Resources needed: Order taking guidelines

In this task, the trainee will receive customer service training to handle different situations. They will learn techniques for greeting customers, addressing complaints, resolving issues, and providing exceptional service. The impact of this task is to ensure that the trainee can provide outstanding customer service in various situations. The desired result is that the trainee can handle different customer interactions professionally and effectively. Key points to cover in the description: 1. Importance of customer service 2. Techniques for greeting and interacting with customers 3. Handling complaints and resolving issues Resources needed: Customer service training materials

In this task, the trainee will learn about the due process for serving and clearing meals. They will be trained on the correct sequence for serving meals, clearing empty dishes, and resetting tables. The impact of this task is to ensure that the trainee can effectively serve and clear meals without causing any disruption. The desired result is that the trainee can seamlessly manage the dining experience for customers. Key points to cover in the description: 1. Sequence for serving meals 2. Timing for clearing empty dishes 3. Resetting tables for the next customers Resources needed: Serving and clearing guidelines

In this task, the trainee will receive training on how to deal with special requests or food allergies from customers. They will learn how to handle these requests professionally, communicate with the kitchen staff, and ensure the customer's needs are met. The impact of this task is to ensure that the trainee can accommodate special requests and food allergies without compromising customer satisfaction. The desired result is that the trainee can effectively manage customer requests for a personalized dining experience. Key points to cover in the description: 1. Importance of accommodating special requests 2. Communication with the kitchen staff 3. Ensuring customer satisfaction Resources needed: Special requests and food allergies guidelines

In this task, the trainee will learn about meal presentation and the proper way of serving dishes to customers. They will be trained on techniques for setting up plates, arranging food items, and presenting meals in an appealing manner. The impact of this task is to ensure that the trainee can deliver visually appealing meals to customers. The desired result is that the trainee can present dishes in an attractive and appetizing way. Key points to cover in the description: 1. Importance of meal presentation 2. Techniques for arranging food items 3. Appealing serving methods Resources needed: Meal presentation guidelines

In this task, the trainee will have the opportunity to shadow an experienced server for practice. They will observe and learn from the experienced server's actions, techniques, and interactions with customers. The impact of this task is to provide the trainee with hands-on experience and learning from real situations. The desired result is that the trainee can apply their observations and improve their server skills. Key points to cover in the description: 1. Importance of shadowing an experienced server 2. Observing actions and techniques 3. Learning from real situations Resources needed: Experienced server

In this task, the trainee will receive health and safety training. They will learn about the restaurant's policies and procedures regarding hygiene, sanitation, safe food handling, and emergency procedures. The impact of this task is to ensure that the trainee can maintain a safe and healthy environment for customers and themselves. The desired result is that the trainee can follow health and safety protocols to prevent any incidents. Key points to cover in the description: 1. Importance of health and safety 2. Policies and procedures for hygiene and sanitation 3. Emergency procedures Resources needed: Health and safety training materials

In this task, the trainee will participate in role-play scenarios to reinforce their training. They will practice various customer interactions, such as handling difficult customers, managing time-sensitive orders, and upselling techniques. The impact of this task is to provide the trainee with simulated situations for practical application of their training. The desired result is that the trainee can confidently and effectively handle real customer situations. Key points to cover in the description: 1. Importance of role-play scenarios 2. Practicing customer interactions 3. Building confidence and skills Resources needed: Role-play scenarios

In this task, the trainee will receive training on alcohol serving laws and policies. They will learn about age restrictions, responsible serving practices, identifying intoxication signs, and handling difficult situations involving alcohol. The impact of this task is to ensure that the trainee can legally and responsibly serve alcohol to customers. The desired result is that the trainee can confidently handle alcohol-related situations in compliance with the law. Key points to cover in the description: 1. Importance of alcohol serving laws 2. Responsible serving practices 3. Identifying signs of intoxication Resources needed: Alcohol serving laws guidelines

In this task, the trainee will practice upselling techniques. They will learn how to suggest additional food or beverage items to customers, enhance the dining experience, and increase sales. The impact of this task is to enable the trainee to effectively upsell menu items and maximize revenue. The desired result is that the trainee can confidently and persuasively offer upselling suggestions to customers. Key points to cover in the description: 1. Importance of upselling 2. Techniques for suggesting additional items 3. Enhancing the dining experience Resources needed: Upselling techniques guidelines

In this task, the trainee will undergo a final evaluation and feedback session. Their performance will be assessed based on their knowledge, skills, and ability to perform the server role effectively. The impact of this task is to provide the trainee with an opportunity for self-assessment and improvement. The desired result is that the trainee receives constructive feedback and can identify areas for further development. Key points to cover in the description: 1. Evaluation criteria 2. Feedback session 3. Areas for improvement Resources needed: Evaluation form