Messed up and this will cause the guests to be angry

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messed up and this will cause the guests to be angry or upset about the presentation or the taste of the meal. I will also have eight others who will help prep and get the food ready to serve to the guests. These people will be called the line. I will have four dishwashers so they can alternate enough and not have to work everyday washing dishes. As the name states, they will be called dishwashers. I know I wouldn’t want to wash dishes all day every day and neither would them. I will have twenty servers because my restaurant isn’t huge, but I would rather have too many employees than to run short handed with not enough. They will be called servers, not waitresses or waiters. It sounds more professional when being called server. A full floor will consist of ten servers on at a time. Depending on the day/night of the week will depend on how many servers will be on the floor. I will need hosts to properly seat the guests and also take the names of the guest when they are waiting in the lobby for a table. They will be called hosts because seaters doesn’t sound as professional as host. Finally, I will have four managers who also work as servers or hosts so I can have managers in the restaurant doing something productive at all times. Also, I don’t want the managers thinking they are better than anyone working in my restaurant. All these people will help run my restaurant and help it go smoothly. Selection and Training of Key Personnel When getting all the right employees hired, it takes the correct training to get them to perform to the expectations of the restaurant. The dishwashers can teach one another how to wash dishes; of course it has to come from someone who has done it before, and correctly at that. I will have been taught how to do this so I can properly train them to help them train the new employees. As for the head chefs, they have to take a class to get
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properly trained. I will let them skip the class if they have a culinary degree. I will have taken this class so I can also have the knowledge of the kitchen. These head chefs will help train the cooks. The cooks will have to be sat down and book trained, and walked through how to use all the items in the kitchen. The book will help them know mentally how to do it while the walk through will help them physically know how to do it. The servers will all be trained by one of the managers. They will have to do the bookwork so once again it is mentally in their head, but paper isn’t good enough. They will have to follow a manager around for five days and work their way into the manager following them to see if they are capable. The hosts will also have to go through the bookwork and also following a fellow coworker who has been through the training and passed the test on how to train a host. Training employees to do things the right way will save time and could also save us during the busiest time of the day if they weren’t trained right and was doing something wrong. Training is the most important thing you can do to employees.
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