Training Document

Front Desk / Reservations / Guest Relations

• Apology Letter Example

• Arrivals and Departures

• Facts and Information

• Reservation Checklist

• Seating a Guest

• Selling a Table

• Telephone Etiquette

• Thank You Cards

• The Front Desk

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Employee Topics

• Arriving at Work

• Going Concern

• Grooming

• Petty Cash

• Pre-shift Meetings

• Theft

• Introductory Period Policy

• Expense Reimbursement Form

• Conducting an Investigation HR

• Communication

 

Food Topics

• Mother Sauces

• Steak Exam

• Menu Item Recipe and Costing Template

• Menu Item Descriptions

• Steak Knowledge Exam II

• Seasonal Food

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Beverage Topics

• Bar Policy

• Beverage Notes

• Water Service

• Wine Order

• Wine service

 

Dining Room Service Topics

• Clearing and Crumbing a Table

• Dessert, Tea, and Coffee Service

• Dinner Steps of Service

• Flatware

• Food orders

• Glassware

• Greeting and Cocktail order

• Handling Linen

• Marking the Table

• Plate-ware

• Presenting Specials

• Presenting Guest Checks

• Service No Nos

• Service Trays

• Service Tray Exam

• Table Maintenance

• Table Management Chart

 

Financial Topics

• Purchase Cost vs. Cost of Goods Sold

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General Topics

• Customer Satisfaction

• Designing a Restaurant

• Email Policy

• Ordering/Receiving Policy

• Ordering/Receiving Template

• WOW Factors

• Hospitality

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Kitchen Topics

• America's Most Commonly Used Condiments

• Being a Great Chef

• Classic Steakhouse Sauces

• Cooking Techniques

• Food Definitions

• Kitchen Slang

• Knife Safety Tips

• Mother Sauces

• Spanish for Restaurants

• SNHD Cooling Chart

• SNHD Food Cooling Protocol

• SNHD Food Handler Training Book

• Financial Role of a Chef