Staff Training Manual for Restaurant Owners

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Dealing
with
the
crisis
and
stress
 Alexzandria
Samonte.

 ©
2013
 
 Staff
 must
 always
 remember
 that
 they
 are
 working
 in
 a
 restaurant
 and
 it’s
 considered
 as
 the
 semi‐hospitality
 environment
 and
 people
 go
 there
 to
 fill
 up
 their
starvation
so
expect
them
to
be
real
hungry,
grumpy
and
whining.

 
 Most
of
the
customer’s
line
will
be
“can
you
make
it
quick?”
or
“which
food
can
 you
serve
in
five
minutes?”
 
 Through
 this
 questions,
 it’s
 important
 for
 the
 staff
 to
 be
 familiar
 with
 the
 food
 timeservings
 and
 they
 should
 aware
 the
 customers
 the
 longevity
 of
 waiting.
 Aside
from
that,
a
complimentary
soup
or
bread
should
be
served
while
they
are
 choosing
from
the
menu
so
that
they
won’t
feel
so
bad
and
bored
while
waiting.

 
 Offer
 them
 something
 hot
 to
 take
 or
 drink
 if
 there’s
 something
 else
 that
 they
 need
 to
 order
 before
 making
 the
 final
 decision
 of
 ordering
 the
 food
 that
 they
 want.

 
 Upon
the
opening,
the
manager
should
always
brief
and
roll
call
the
staff,
to
see
 who
is
physically
well
or
unwell.
Awareness
and
attitude
is
very
much
important
 and
 if
 there
 is
 any
 rift
 going
 on
 in
 between
 to
 any
 one
 of
 them,
 address
 it
 privately
inside
the
office
and
not
in
front
of
the
staff.

 
 Never
humiliate
anyone
and
treat
them
with
respect
accordingly.

 
 Before
hiring
the
overall
staff,
make
sure
that
nobody
is
mentally
challenged
or
 history
of
mental
illness.

 
 The
 executive
 chef
 should
 train
 and
 aware
 the
 serving
 staff
 of
 the
 food
 and
 timings
of
each
or
if
it’s
still
available
or
not.

 
 When
dealing
with
crisis
and
abusive
customers
here
are
the
ways
on
how
what
 do
effectively:
 
 1. Always
 greet
 the
 customers
 with
 a
 smile
 and
 before
 approaching,
 make
 sure
to
have
all
the
menus
in
hand
 2. Politely
excuse
yourself
from
the
customers
and
serve
the
complimentary
 soup
or
bread
 3. Leave
 the
 customers
 for
 the
 meanwhile
 while
 they
 are
 making
...
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