I train restaurant staff, servers to cooks, on your rules
Tell me which role you hire most and when the next group starts. I turn your service steps, recipe cards and opening and closing routines into short lessons and one-page station cards, in English or Spanish, and set up a shift check before anyone works alone. Your managers decide who is ready.
I turn your service and kitchen rules into short lessons, in English or Spanish. Your managers decide who is ready.
Your service steps, recipe cards or a walk-through with your chef or floor manager.
You get
Short lessons and a station card for each role, in English or Spanish, and a shift check before anyone works alone.
Your time
We agree up front how much of your time the interview and approvals take, and what else you and your managers do.
Who helps
I prepare the materials. My team sets me up, supports your account and runs your demo. A person confirms every meeting and every payment.
Example · station card, server
Service steps, dining roomDraft for your approval
One page for the server station · from your service rules
Greet the table and pour water within the first minute
Walk through the menu notes and the day's specials
Repeat the order back, then enter it at the station
Check back after the first bite
Present the check when the table asks, never before
Stop and ask the manager if a guest mentions an allergy.
Source: Service steps, version 2 · Spanish version linkedEditApprove
Sample result on this page, not a client's work.
Roles I start with
Front of house, back of house and the people who run the shift
Every restaurant is different, so I check this list with you first and start with the role you hire most.
Server
Table steps from greeting to check drop, menu notes and what to do with a complaint.
Host
Greeting, the waitlist and seating rules, and the host stand script.
Bartender
Your recipes and pours, and your house rules for serving alcohol.
Line cook
Station setup, ticket flow and plating from your recipe cards.
Prep cook
Prep lists, recipe cards, and labeling and storage by your rules.
Dishwasher and cleaning
Your cleaning routine and closing tasks, in the language the crew reads.
Shift manager
Opening and closing checklists, the cash drawer and what to do when something goes wrong.
General manager
Your standards and weekly routine, written down so the next location can run on them.
How I take it on
Restaurant staff training, from your house rules to a check during service
1
Who starts, and for which service
The servers or cooks you hire next, how many, and the first service they work, often right before a menu change.
2
Your house rules
Your training binder, recipe cards and menu notes, or a walk-through with your chef and your floor manager.
3
Lessons and a card for the station
A short lesson for the phone and a laminated card for the pass, the bar or the host stand. You approve them.
4
English for the floor, Spanish for the line
I ask which language each station reads, then write the approved lessons in English, Spanish or both, tied to the same recipe or rule.
5
Before the first service
Each new person gets their station's lessons before the first shift, with reminders if you want them (planned, not available today).
6
A check during service
Your shift manager watches a real ticket, table or prep list and decides who works the station alone.
Example
Ten new servers before the summer menu
You said: "We hire ten servers for summer, and the menu changes in June." I start with their service steps. Example · 3 restaurants
May 4Service steps walked through with your floor manager
May 6Lessons, menu notes and a quiz drafted from your rules
May 7You approve. A Spanish version for the kitchen
May 11Assigned to ten new servers in three restaurants
May 18Reminders to three who have not started, as agreed (planned, not available today)
May 25Shift checks: your managers decide who works alone
Jun 1New menu: you send the revised menu, I draft the lesson for approval, and your manager shares it
In the language each station reads
I ask which language each station reads before I write a single lesson. Every version is drafted from the same recipe or rule. When the menu changes, send me the revision for new drafts and approval; updating every version on its own is planned, not available today.
English
Spanish
Both languages
What stays with you
Hiring, wages and tips stay with you and your general manager
Your chef owns recipes, allergens and food safety procedures
Your shift managers decide who works a station alone
Food handler certification stays with an accredited provider, and I don't build schedules
