BAZIL SERVER TRAINING SCHEDULE � This copy to be by dmpe

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									          BAZIL SERVER TRAINING SCHEDULE – This copy to be used by the trainer during training shift then placed back in trainee’s folder.


                                                   TRAINEE NAME: ____________________________________________________________

                  DAY 1 – 1st Follow                                        DAY 2 – 2nd Follow                                          DAY 3 – 1st lead                                       DAY 4 – Last lead

Date: ______________ Time: ________                       Date: ______________ Time: ________                        Date: ______________ Time: ________                    Date: ______________ Time: ________

Trainer: __________________________                       Trainer: __________________________                        Trainer: __________________________                    Trainer: __________________________

This is simply an observation shift for the trainee, no   On this shift, you will begin to let the trainee start     This is the first shift that the trainee will be the   This is the last training shift for the trainee. Be sure
hands on just yet. Make sure the trainee stays close      carrying trays, getting drinks and breadsticks and using   “server”. The trainer will follow them and make sure   the trainer watches and listens to everything and guides
by your side at all times so you can explain everything   the micros computer. Make sure the trainee stays close     they are following the instructions that have been     and corrects the trainee so that they will be successful
your doing and why we do it that way.                     by your side so you can explain everything your doing.     communicated to them up until now. Never leave their   on their own on their next shift. Stay close to the
                                                          Let the trainee know that on their next shift, they will   side because they will have many questions and still   trainee at all times !!!
    Uniform review                                       be doing everything on their own with a trainer            need to be guided.
    Punching in on Micros                                following them!                                                                                                   Watch closely at the following:
    Tour of facility                                                                                                Let the trainee do these on their own:
    Review of company policies                                Uniform review                                                                                                   Uniform review
    The steps of service                                      Review punching in and out                               Uniform review                                         Punch in on Micros
    Review floor chart & table #’s                            Finding and cleaning your station                        Punch in on Micros                                     Find your station, clean your station
    Putting together a take out order                         Review steps of service, again                           Find your station, clean your station                  Checking your station
    Check station and why                                     Carrying a tray properly, again                          Check your station                                     Checking in at hostess station
    Max # of guests per station, why                          Explain “The Greet” again                                Check in at hostess desk                               Checking 86’d items
    Busser responsibilities                                   Pre-bussing and why its important                        Review 86’d items                                      Greeting tables
    Hostess responsibilities                                  Buss a table and reset properly                          Greet tables                                           Up selling appetizers and drinks
    Review 86’d items list                                    Garnishing dishes                                        Sell orders and write tickets                          Opening & closing checks on Micros
    Review featured sales items                               Utensils that go with dishes, again                      Anticipating customer requests                         Understanding ticket times
    Review server stations, what’s there                      Tearing brown paper table tops                           Organize customer requests, combine                    Keeping a good pace with the orders
    Hand washing, why, where, when                            Proper use of take out/doggie containers                 Deliver items carrying a tray properly                 Carrying a tray properly
    Soups, garnish and consistency                            How to open and serve bottle of wine                     Garnish dishes properly                                Garnishing dishes properly
    Breadsticks policies                                      Opening a check on Micros                                Utensils that go with dishes                           Utensils that go with dishes
    Explain “The Greet”                                       Ordering items on Micros, check 2x!                      Close check on Micros                                  Anticipating customer requests
    Serve from the right, clear left                          Closing out a check on Micros                            Closing your station                                   Organizing customer requests
    When to order what                                        Rolling silverware correctly & neatly                    Rolling silverware correctly & neatly                  Ability of selling desserts
    Carrying a tray properly                                  Carpet sweeping                                          Dish pit maintenance, placements                       Closing your station
    Dishwasher pit maintenance                                Review “Dropping The Check”                              Cashing out                                            Cashing out
    Glassware & silverware placement                          Evaluation form completed by trainer                     Evaluation form completed by trainer                   Evaluation form completed by trainer
    Review types of pastas
    Review garnishing plates                             Take Server Policies and Menu Test:                        Second try, if necessary, of server test:              Last chance at the server test:
    Utensils that go with dishes                                Passed                                                     Passed                                                Passed
    Evaluation form completed by trainer                        Failed, try again on next shift                            Failed, do you want this job?                         Failed, no more opportunities.




Mngr Reviewing: ___________________                       Mngr Reviewing: ___________________                        Mngr Reviewing: ___________________                    Mngr Reviewing: ___________________

								
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