Training should be designed to get new hires excited about the job and the restaurant.
Restaurant owners, managers and other staff often view training as a necessary evil. A more productive approach is to consider it the linchpin to creating — and maintaining — a valued and loyal workforce. I have been subjected to some truly awful training over the years. I have also been a part of some good training programs that could have been great had they been managed better. Here's what I have learned: 1. Don’t allow orientation or the training process to be a ...
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