FOH

Training Manual
 Introduction
Welcome to Summer House

We are excited to have you be a part of our team

During training, make sure you ask questions.

We want you to succeed!
Summer House Core Values

Menu
 Modern American
 Summertime favorites
 Summer House crafted seafood

Service
 Fast & Efficient
 Overly helpful
 Wholesome / Family friendly
 Team Service
 Gangbusters on water service

Atmosphere
Nautical
 Dock & Dine
 Relaxed
 Beachy
 Small Rustic Feel
 Chapter One: General Info & Policies

Personal Conduct Policy

The following employee actions are some of the Non-negotiable

 Consumption of alcohol on the job or reporting to work under the influence of alcohol.
 Use, possession, or dispensing of any drugs or narcotics, or being under the influence of
such on property.
 Dishonesty, fraud, and theft will not be tolerated and may result not only in termination,
but also in possible prosecution under the law.
 Fighting, causing disruption in the presence of guests.
 Insubordination to supervisors or managers, or discourtesy to guests.
 Intentional or negligent falsification of attendance, production, pay or other restaurant
records.
 Engaging in an illegal, sexual, or immoral activity while on the job.
 Unauthorized use or removal of restaurant property.
 Gross negligence toward or willful abuse and destruction of restaurant property.
 Possession of a weapon on restaurant premises.
 Gambling on premise.
 Unauthorized absence from the assigned work area.
 Engaging in sexual, ethnic, or racial harassment.
 Conflict-of-interest activities.
 Failure to report accidents on premises during work hours, resulting in liability to the
restaurant.
 No call, no show for scheduled work.
 Uniform: free of stains, dirt, food, and wrinkle free for every shift.
 Professionalism: Respect those around you and bring issues to management.
 Side jobs: all must be completed properly before the shift is over.
 Attendance: being on time for work is important and expected of everyone.
 Pull your weight! We are depending on you
Scheduling: Employees are required to know their schedule. Please do not call your
manager for your schedule, unless otherwise pre-arranged.

Requesting Off: An employee will be required to fill out a request off form in order to
avoid being scheduled. All time off is first come, first served. If an employee requests off and
the request is denied, it is the responsibility of the employee to either show up for his or her
shift or to get the shift covered with another employee and manager approval.
 For some holidays | weekends there are a limited amount of request offs that can be
approved.

Calling in Sick: Employees who are calling in sick must call the restaurant and speak
with the manager on duty at least two hours before the shift starts. Leaving a voicemail on a
manager’s phone or texting the manager on duty will not be accepted.

Calling in Late: An employee must call the restaurant and talk to the manager on duty
as soon as he or she is aware they will be late for their scheduled shift. A voicemail or text to
the manager’s phone will not be accepted. Continual tardiness, even when called in, may result
in the employee’s termination.

Smoking Policy: If an employee wishes to smoke during their shift, they first must get
permission from their manager to leave the floor, and second, must use the designated area,
wash their hands, and take care of any lingering smell that might be on them or their breath.

Phone Policy: While on the floor employees are not allowed to be on their phones. It
gives the wrong impression to our guests and you are getting paid to be at work!

Appearance: When employees arrive on property they are representing the staff as a
whole, therefore it is expected of employees to act and dress appropriately while on this
property or any within the company [Pizza Pub & B-Lux]

Uniforms: Wait staff should be in full uniform upon clocking in for their scheduled shift. If
an employee’s uniform is dirty, the manager reserves the right to send them home.

Dress Code: The following is required of employees while they are clocked in.
 All showing tattoos need to be in good taste and approved by management.
 No facial piercings (exception: small stud)
 Jewelry should be kept to a minimum.
 Men should have properly groomed facial hair.
 Hair that reaches the collar of any wait staff employee’s shirt should be pulled back into
a braid, ponytail, or bun.
 Uniform is to be clean and wrinkle-free for each shift.
Personal Hygiene: All employees should keep in mind that their personal hygiene
has an effect on the guests’ experience.
 Shower (clean hair and body)
 Deodorant
 Brushed teeth
 Trimmed nails free of polish
 No strong perfumes or cologne
 Covering up and strong smoke smells

Attendance:
Employees are expected to be clocked in, in full uniform, and ready to work by the stated time
on the schedule. Every employee should have a reliable from of transportation for each shift.
Late clock-ins can and will result in a write-up to be put in their personnel file (at the managers
discretion). After a total of three write-ups for being late the employee will be terminated.
 Chapter Two: Sanitation Standards
Appearance: As a member of the food service industry you are
expected to keep a neat and clean appearance. This includes:
 Trimmed nails  Jewelry kept to a minimum
 Clean clothing  Groomed facial hair
 No fake nails  Loose or long hair pulled back
 No nail polish  Clean hair
 Brushed teeth  Clean body

Hand Washing: Every day, people’s hands touch surfaces covered with disease-causing
microscopic organisms. Because all people can spread pathogens – including those who are
healthy – good hand washing is key. When done properly, hand washing is one of the most
effective things food handlers must do to prevent foodborne illnesses.
To make sure washing is effective, follow this procedure:
1. Wet hands and arms: Use running warm water as hot as you can comfortably
handle.
2. Apply soap: Apply enough to build up a good lather.
3. Scrub hands and arms vigorously: Scrub them for 10 to 15 seconds. Clean under
fingernails and between fingers.
4. Rinse hand and arms thoroughly: Use running warm water.
5. Dry hands and arms: Use a single-use paper towel to turn off the faucet and to open
the door.
Hand washing should occur frequently, and should be done before the following instances:
 Work  Putting on gloves  Food preparation
And after the following instances:
 Using the bathroom  Touching clothing or apron
 Touching the hair, face or body  Handling money
 Sneezing, coughing, or using a tissue  Leaving and returning to
 Eating, drinking or smoking kitchen/prep areas
 Handling chemicals  Clearing tables or bussing dirty
 Taking out garbage dishes
Hand Antiseptics: Hand antiseptics are not substitutes for handwashing. Hand
antiseptics should be used only after proper handwashing has been completed. Handwashing
with soap and water is the single most effective way to prevent the spread of bacteria and
viruses, the major cause of foodborne illness. If hand antiseptics are used incorrectly they can
become another source of food contamination.

Food Safety:
No Bare Hand Contact with Ready-to-Eat Foods: Cross contamination between ready-to-eat
food and unwashed or poorly washed hands causes foodborne illnesses. Avoid contaminating
food by providing a barrier between your hands and the food.
What are ready-to-eat foods?
 Prepared fresh fruits  Bread, toast, rolls and  Fruit or vegetables for
and vegetables baked goods mixed drinks
 Salads and salad  Garnishes such as  Ice
ingredients lettuce, parsley, lemon  Any food that will not be
 Butter  Pickles, LTO thoroughly cooked or
 Shredded cheese reheated after it is
prepared
The use of gloves, deli paper, tongs, spatulas and other utensils can provide a barrier to prevent
contamination.
Don’t forget proper handwashing. Hands must still be washed in addition to using gloves, deli
paper or utensils. Hand sanitizers are not intended to replace handwashing.

Gloves: Any employee handling ready-to-eat food is required to wear gloves. Make sure
the gloves fit properly and comfortably. Gloves should be changed frequently, and also in the
following instances:
 Before beginning a new task
 Before handling ready-to-eat food
 After handling any type of raw food
 Whenever the gloves are dirty or damaged
Food Allergies
Food allergies affect over 15 million Americans and cause
hundreds of thousands of hospitalizations every year. It is
important that everyone working in the food service industry be
familiar with food allergies and the special accommodations that
should be made for guests with food allergies.

Common food Allergy Symptoms Allergy Rules

allergies  Itching or tingling  Get a manager
 Peanuts  Shortness of involved
 Milk/dairy breath/wheezing  Take extra care
 Wheat/gluten  Hives or rash ringing in order
 Shellfish  Swelling of the hands or face  Take extra care in
 Eggs  Abdominal pain or cramps delivering the order
 Fish  Vomiting and diarrhea  Communicate
 Soy  Loss of consciousness allergy both verbally
 Tree nuts and on kitchen
ticket

Accommodation: When accommodating guests with allergies communication is the

most important. Guests are responsible to clearly communicate what they are allergic to. Servers
are responsible for knowing what ingredients are in each dish and accurately communicating
guest allergies with the chef and kitchen staff.

In Case of Emergency: If a guest is displaying symptoms of an allergic reaction,

you must take action. A staff member should stay with the guest while another staff member
dials 911. As symptoms can progress quickly, it is imperative that medical intervention is sought
as early as possible. If the guest is having trouble breathing, you may be asked by the EMT if the
guest has an epi pen.

Cleaning and Sanitation

Cleaning and sanitizing the food preparation area is critical in keeping
food safe for consumption. While the equipment and products used to
sanitize dishes and food surfaces may vary by facility, the general
principles of sanitation are always the same. Any surface that touches
food must be cleaned after each use, after 4 hours of use, before a
different type of food is used, or any time it becomes dirty or soiled.
These surfaces include shelves, and kitchen floors should also be cleaned frequently to help
prevent bacterial growth.
Just because something looks clean doesn’t mean it is. To properly sanitize, you must:
 Clean the surface
 Rinse the surface
 Sanitize the surface
 Allow the surface to air-dry
High-touch Items: Objects intended for repeat use that are sometimes overlooked when
cleaning. These items include:
 Laminated or reusable menus
 Condiment bottles
 Salt and pepper shakers
 High chairs and booster seats
 Chairs
 Check holders
 Candy or mint dishes
 Door handle
When cleaning these items remember that different materials may require different
treatments. Have cleaning supplies on hand and know where to get more if necessary. Always
use a clean cloth when beginning a cleaning task. Once the high-touch items are on a regular
cleaning schedule, the risk of foodborne illness goes down.

General Sanitation Rules

 Never touch the rim of the glass when picking it up or with the water pitcher while
refilling it.
 Always keep a sanitation bucket ready with sanitizer water and a clean rag
 Wash your hands regularly during your shift
 Do not chew gum while clocked in.
 A food employee can have a drink as long as it has a lid and straw and is handled to
prevent contamination.
 Hand sanitizers are not substitutes for handwashing.

Chapter Three: Service Beliefs

Attitude: The hospitality industry is built on the idea of service. In order to be really good
in this industry and also actually enjoy what you are doing for work, you’ll need to love being in
the service of others. You can learn so many transferrable skills in this industry. Take
advantage of the opportunity and learn as much as you can.

Guests: EVERY guest is YOUR guest. They are our livelihood! Our first priority is making
sure the guests have everything they need. More water? Need another round? Plates that can
be bused? Keep your head on a swivel and be proactive. Treat guests how you like to be
treated!

Guests’ Special Requests: We want to handle guest requests with ease and no
judgement. It is sometimes hard to understand why a guest wants a certain table over another
or why they like to order an item and then proceed to omit everything and add their own items,
but they are the only reason we have jobs. We need to remember how important they are to
us and treat their special requests like someone who pays our salary.

Something For Nothing: What can you do for a guest that has little or no cost?
There are endless opportunities for each of us to go above and beyond all in the name of
genuine hospitality! Some examples: servers who carry a tide pen, server who carry around
kid’s stickers for the kids when they visit Summer House, offering to take a picture for people
[they all want a picture and many don’t ask….let’s be the place to offer], personalizing the guest
check with a written note and the list goes on and on. Challenge yourself to find ways to go
above and beyond in ways beyond the regular restaurant experience.

Pride: You work at an amazing restaurant with a wonderful family business. This restaurant
is new and provides us a great place to work….now, please take care of it! Pride = HOW YOU
DO ANYTHING IS HOW YOU DO EVERYTHING. Now, think about how many things you can take
a little more pride in. Please take ownership over your shift, section maintenance, and the
restaurant itself.

Verbiage: We always use positive verbiage with our guests and co-workers. Some
verbiage we want to GET OUT of your vocabulary….. [for the guests] “No problem” “You still
working on that?” “We can’t do that” [for our co-workers] “That’s your guest” “I don’t have to
do that {insert any job} job anymore” “I’m not helping”
 Chapter Four: Suggestive Sales
Suggestive Sales: There is a difference between being an order taker and being a
sales person. When you become good at suggestive sales you can (as they say) sell ice cubes to
Eskimos. Selling should not feel like selling. Hard selling comes across pushy and is terrible in
hospitality. We are trying to suggest items that will enhance the guest’s experience…..Summer
House favorites that would be a shame if they missed!
These opportunities are:
1. A welcome beverage
2. An appetizer for the table
3. A starter salad or salads for the table to share / a starter cup of soup
4. A beverage with dinner
5. A dessert for the table
6. An after dinner drink / coffee
It takes a few skills to become good at sales and they are:
1. Knowledge of the menu
2. Desire to connect
3. Ability to read people
4. Good timing
5. Using descriptive words
Knowledge of the menu – To talk passionately about food and beverage options, you’ll need to
know the menu inside and out. If you don’t know you spirit options, it is pretty hard to suggest
a premium spirit when you don’t know what they are.
Desire to connect – Being a good salesperson requires you have the ability to read people and
provide individual service. You have to actually like people to be great at a sales job. 
Ability to read people – Knowing if a guest wants you to pour on the attention or give them
some privacy is of utmost importance. Guests all come to eat and drink but they don’t all come
for the same experience. Some guests want you to be part of the experience and others want
you to be on the side of “silent service”
Good timing – In order to sell to your tables you need to be on top of your steps of service. If
you take too long to get to the table and suggest an appetizer your chances will decrease. This
is also true when offering dessert. It is imperative that you return immediately after the final
clear to suggest dessert / more drinks. The best servers have a knack for always being at the
table at the right times.
Using descriptive words – Using descriptors brings food to life. Crispy, Juicy, Creamy, Light,
Refreshing, Spicy, Seared, Grilled, Shareable, House-made, Fresh, Sautéed, Drizzled….the list
goes on and on. Challenge yourself to come up with a descriptor for every menu item.

 Chicken Wings – crispy, jumbo

 Cheese Curds – local, gooey, lightly battered, crave-able
 Walleye and Corn Fritters – crispy, flavorful, unique
 Onion Rings – thick cut, beer battered, sharable
 Coconut Shrimp – tropical
 Hummus – signature, cool & crisp for Summer, healthy / lighter option
 Tuna Tartar – cool & crisp for Summer, healthy / lighter option, unique
 Fish Tacos – crispy,
 Peel & Eat Shrimp – light, messy but worth it!
 Chowder – soothing, creamy
 Salads – healthy / lighter option
 Burgers – ½ Lb. juicy, char-grilled
 Chicken Sandwich – roasted, healthy
 Fish Sandwich – crispy,
 Crab & Shrimp Roll –
 Hot Beef –
 Half Chicken – bbq glazed, juicy, Summer BBQ in a bite,
 Walleye – crispy [pan fried] light [sautéed]
 Sirloin – char-grilled,
 Pasta – bounty of freshness,
 Mac & Cheese – gooey, cheesy,
 Chapter Five: The Bar

Beverages and Garnishes: When taking a drink order, make sure to ask the guest
their preferred garnish for the drink [when necessary] as well as the preferred alcohol. Below
are some of the most common garnishes:

Tonic – lime Manhattan – cherry or olive

Soda – lime/lemon Martini – twist or olives Gimlet - lime
Long Island – lemon Collins – flag Gibson – cocktail onion
Margarita – lime Press - lime Old Fashioned - flag

Terminology: Learning bar terminology and nuances can take a life time. Here are a few
of the most common terms that come up when guests order drinks. Make yourself familiar
enough that when somebody asks for it, you remember to write it down and ring it in to the
bartender that way 
Neat – the spirit is served warm and with nothing else. No ice, no mix.
Up – shaken over ice, strained, and served up.
Chilled – shaken over ice, strained.
Shaken – shaken over ice.
Dry or extra dry – no vermouth.
Press – soda + seven up.
Stirred – not shaken over ice, but stirred.
On the rocks – the spirit is served with ice cubes.
Double – double the amount of the spirit.
Dirty – olive juice added; usually in a martini.
Filthy – a lot of olive juice added.

Tips To Make Like Easier:

 Write down your orders so you don’t have to go back and ask
 Knowledge is power…always be continually learning about the industry
 Know your menus, spirit upsells and garnishes
 Be nice to your bartender
 Be organized with your drink tickets
 Know the computer system so you can find what you are looking for

Cocktails That Come With Questions:

Martini –
Gin or Vodka?
Particular brand if they don’t say
Up or on the rocks?
Olive or a twist?
Manhattan –
Whiskey, Bourbon or Brandy
Particular brand if they don’t say
Sweet or Dry?
Cherry or olive? (typically sweet will receive a cherry and a dry Manhattan is an olive)
Margarita –
Frozen?
Rocks?
Salt?
Particular brand if they don’t say
Beer:

Cocktails:
 Chapter Six: The Shift
Arrival:
 Please be on time to your shift and park in the employee parking area. Please enter
through the employee entrance and keep all your personal items organized.

Pre-Shift | The White Board:

 Pre-shift is when the manager does a little rundown of the day with you at the beginning
of your shift
 The white board is where you will find any daily communication along with a floor chart
of where your section will be
 Always make sure to check in with your manager if there is no pre-shift

Guest Arrival:
 The server should approach the table [with water and within two minutes] to greet and
offer a beverage.
 A proper welcome would be something along these lines:
“Good evening, welcome.” “Welcome to Summer House, how is everyone?”
“Have you ever been to Summer House before? No, well welcome | Yes, well welcome
back.”
“The drink menu is on the back of the menu. We have a great Summer time lemonade
[alcoholic or not…wink wink].” “We have ice cold beer, refreshing cocktails, and Pepsi
products.”
This is a great time to introduce yourself to the table.
“My name is Sara, and I’ll be taking care of you tonight.”
 Always approach the table with a warm presence and positive body language [a big
smile, stand up straight, don’t fidget, don’t cross your arms in front of you or chill with
them in your pockets, maintain good eye contact, talk to the group to gauge interest]
**Guests have so many great dining options in The Dells**
WE ARE SO GRATEFUL TO HAVE THEM WALK IN OUR DOORS
NOW IT IS OUR TIME TO SHINE 
Guest Drink Order:
 Let the guests know you can take their order now or give them a few minutes to look
over the menu. If they need a few minutes make sure to suggest your favorite
appetizer.
“I’ll give you a few minutes to look over the drinks. Check out the appetizers on the
other side. The Summer House favorites are the peel & eat shrimp and the walleye &
corn fritters.”

Menu Tour:
 A server’s job is to be able to talk passionately about the menu using descriptive words.
You are a salesperson who gets to host a small party every shift!
 What does the menu tour consist of? Don’t get nervous…. You are just talking
passionately about items you love!
“May I walk you through the menu and share some of my favorites?”
“We focus on modern American cuisine with great options in every category.”
“Our kitchen is a scratch kitchen that takes basic comfort food and kicks it up a notch.”
Share –
“My favorite salad is the roasted chicken panzanella, I love all the sandwiches so it’s
hard to pick a favorite…but the hot beef or the crab & shrimp roll are the house
favorites. The beef is so juicy and the roll will make you feel like you are in a coastal city
it’s that good!”
“If you are thinking an appetizer, the Summer House hummus is a great light option.
It’s really interesting and great on a hot Summer day.”
“Some of the house favorites are: shrimp chopped salad, the roast chicken sandwich,
and the BBQ chicken.”
“I always get the Walleye pan fried. It’s so crispy and delicious. I’m also in love with the
big hippie burger right now.”
“Some of the lighter options that aren’t missing any of the flavor are: the Summer
vegetable pasta, sautéed walleye, roast chicken sandwich or the zucchini noodle salad.”
”
Taking The Order:
 When the table is ready to order [they will usually have their menus closed to signify
this but that is not always the case] you need to make it your priority to get over there.
Guests are hungry and we need to get their order to the kitchen as quickly as possible.
 Write down the entire order every time you take an order. Make sure to write in a way
that you can read so you don’t make silly mistakes at the computer.
 Talk to people individually as they are ordering. Give them great eye contact, nod in
agreement to their order, and give them your undivided attention.
 Make sure to ask the right questions [sandwich sides, burger & steak temp, size on
shrimp order, style of walleye cooking technique]

Food Order:
 Once the tables’ order has been taken you should enter it into Aloha immediately. This
is your most important task! People are hungry and the longest time of the guests’
experience is the time between when they order and when they receive their food.
 Take your time to double check your order before you press send to the kitchen.
 Make sure the meal is prepared and served as quickly as possible. This requires a great
amount of communication with the kitchen. It is very important to be as instructive as
possible on the P.O.S ticket.
 The kitchen is the heart of the house and key to our success in the front. We always
treat our fellow co-workers by the golden rule. Saying please and thank you are
mandatory in order for us have a high level of respect for each other. If we make a
mistake, we need to own up to it and apologize. In the heat of the moment it can be
easy to get frustrated, to want to blame other co-workers, and to keep flaming the fire.
Take the high road and work together to solve the issue for the guest.

Food Delivery:
 Food will come out primarily on large food trays.
 Once the food is ready the women and children should be served first whenever
feasible. Announce the item as you are setting it in front of the person. Then ask if the
table needs anything by saying something like, “Is there anything I can get for anyone?”
Some items may require additional condiments from the wait station. [Burgers, Fish
Sandwich, etc.] In these cases you should proactively offer. “Do you like malt vinegar
with you fish?” Always say a nice pleasantry as you finish their food delivery like,
“Please enjoy.” Or “I hope you love the Hot Beef.”

Check Back:
 Stay close to your section once the food has been delivered. Within two minutes make
sure to check back to ensure everything has been prepared to their liking. This is a very
crucial step in service. Please ask specific questions so you can receive specific answers.
Example: “Are you enjoying the walleye this evening?” Or “Is the steak prepared to your
liking?” If a guest says “It’s OK, I guess” or something to that effect, please let your
 manager know. Being a great server means you are observant and can read your
guest’s body language and tone to know when there is a problem occurring.
 Be available to take care of any needs they may have during the meal. This could
include more water, another beer, or pouring their cocktail for them. When asking a
guest about another beverage use verbiage like, “Would you enjoy another Gin &
Tonic?” or “May I bring you another pitcher of sangria?”

Clearing:
 It is important to be ready to clear the plates as soon as they have finished their meal.
Try to clear the whole table at once. A sign that somebody is finished with their meal is
when the fork is turned upside down on top of the knife. If you are unsure, you will
need to ask. Please say, “Are you still enjoying your chicken?” or “May I remove
anything out of your way?” Proper etiquette says that we should not clear plates until
everybody at the table has finished. We are relaxed in environment here at Summer
House so just read your table.
 When the table is finished and you are ready for your final clear, think about the best
way to be efficient is before you start. You are allowed to move items by handling them
in a sanitary way, for the reason to stack plates easier. We will swarm clear whenever
we have a free moment. This means having servers team up to clear tables. This allows
us to get in and get out, letting the guests enjoy their experience. You will need to
communicate with each other and always have your eyes out for the next table that will
need to be cleared.

Dessert:
 Dessert should always be offered. Know what is available for dessert and be able to
describe them in mouth-watering terms. After dinner drinks could include: coffee,
Everybody wants dessert….they just don’t always know it! When running desserts from
the kitchen to the table, make sure to carry it low and show it off to the other tables as
you pass. We call this “Planting the Seed” and it works in sales.

Check Delivery:
 Once the table is completely finished, present the bill to the member. Thank the
member again for dining with us and wish them a nice evening. Do not retrieve the bill
until after the table has left. Never look at the member’s receipt on the floor in front of
them. (Unless closing out the check) Close out the chit with gratuity and keep the
receipts organized until the end of your shift when you will be required to turn them in.

Guest Departure:
 It is very important that the guests get a fond farewell from anybody and everybody
who is in their path as they exit. A giant, “Thank you very much.” Is the minimum. We
want to make sure they know how much we appreciate them dining with us.
Please stay near your section when you know your guests are about to leave. The final
thank you
 Chapter Seven: Your Training Program

Server | Bartender Training

DAY 1
o Receive all training information
o Policy handbook
o Service manual
o Copy of menu
o Spirit cheat sheet
o Menu Specs
o Training schedule
o Uniform requirements
o P.O.S card programmed
o Read through training materials
o Read and sign policy handbook
o FAQs for employees
o Parking
o Expectations of training
o Restaurant’s number / what to do if there is an issue
o Tour Restaurant
o Restaurant layout
o Bathrooms / cleaning supplies
o All entrances / exits
o Bulletin boards / schedules
o Chemical room & dish room
 Server | Bartender Training
DAY 1

Trainer Covers:
Food Specs

 Grill Room Snacks

 Small Plates
 Shareable
 Soups
 Salads

Service Manual

 Read over service standards

Food Tasting

 Ramekin of:

After Classroom:
Train in kitchen on expo for 30 minutes
Train with host / manager for 30 minutes
Train with server for 1 hour (review bussing & food running)

Goals:
Kitchen – time with Doug / comfort of where things are in the kitchen
Host – learn table numbers / 10/5 ft. rule / learn position points
Busser – learn where sanitizer is kept / which areas are built for parties / the dish room
Food Runner – kitchen comfortability / menu knowledge / table numbers / position points
 Server | Bartender Training
DAY 2

Trainer Covers:
Food Specs

 Steaks

Drink Specs

 S

Food Tasting

 Ramekin of each sauce & enhancement for steak section

Facilitate P.O.S Training

 Tour system
 Tips & tricks
 Problematic orders

After Classroom:
Cross train 1 – 2 hours (server side of service bar for beverage program details)
Goals:
Bar – comfort level , spirit options, tray standards, standard cocktails, garnishes
 Server | Bartender Training
DAY 3
Trainer Covers:
Pitching workshop – how to talk about the menu / descriptive words for items
Review timing standards & service sequence
Cover the “tip talk”
What was learned previous day in bar training
Review quick pick up items from kitchen
Review long pick up items from kitchen
Aloha
During Shift:
Trainee follows trainer 100%
Trainer reviews:
Proof section
Show where side work is posted
Perform opening side work
Welcome
Beverage suggestion
Menu tour
Steps of service
Review coffee service
Review N/A beverage options
Guest interactions
Trainee should write out cocktail orders at comfort level
Summer House service culture
Trainer does rec – out with trainee
 Server | Bartender Training
DAY 4
During Shift:
Trainee should be stepping out on their own (will be in charge of tables in
trainer’s section)
Trainee proofs tables on their own / trainer to check out work
Trainee performs side work / trainer to check out work
Trainee will take the lead on pitching today for their assigned tables
Welcome
Beverage suggestion
Menu tour

Trainee will ring orders into P.O.S

Trainer needs to step back during service and ask trainee:
If trainee gets distracted – trainer should continually ask…what could we be doing right now?
If trainee is getting off sequence – trainer should ask….what should we be doing for table __?
Trainer needs to evaluate the trainee’s performance on:
Does the trainee think proactively?
Is the trainee using their resources?
Is the trainee taking ownership?
Is the trainee confident when talking about the food and beverage programs?
Is the trainee a good team player?
Can the trainee preset and pre bus without reminders?
Is the trainee’s knowledge level up to Summer House expectations?
 Server | Bartender Training
DAY 5

During Shift:
Trainee fully on own (will be in charge of tables in trainer’s section)
Trainee proofs tables on their own / trainer to check out work
Trainee performs side work / trainer to check out work
Trainee will take the lead on pitching today for their assigned tables
Welcome
Beverage suggestion
Menu tour
Trainee will ring orders into
Trainer needs to step back during service and ask trainee:
If trainee gets distracted – trainer should continually ask…what could we be doing right now?
If trainee is getting off sequence – trainer should ask….what should we be doing for table __?
Trainer needs to evaluate the trainee’s performance on:
Does the trainee think proactively?
Is the trainee using their resources?
Is the trainee taking ownership?
Is the trainee confident when talking about the food and beverage programs?
Is the trainee a good team player?
Can the trainee preset and pre bus without reminders?
Is the trainee’s knowledge level up to Summer House expectations?
Would I feel comfortable having the trainee wait on Elvis & Miza alone?
Trainee performs all closing side work / trainer to check out work
Trainee does the rec out perfectly