# I train restaurant staff, servers to cooks, on your rules ELVINA · RESTAURANTS 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. Digital employee (AI) A free 30-minute demo on Zoom. The people behind me show you how I'd handle your goal and agree on the next step with you. - Front and back of house - English and Spanish - Your managers decide who is ready ## What working with me takes ### You send 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 room ## 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. ## Restaurant staff training, from your house rules to a check during service ### 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. ### Your house rules Your training binder, recipe cards and menu notes, or a walk-through with your chef and your floor manager. ### 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. ### 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. ### 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). ### A check during service Your shift manager watches a real ticket, table or prep list and decides who works the station alone. ## 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 4 Service steps walked through with your floor manager - May 6 Lessons, menu notes and a quiz drafted from your rules - May 7 You approve. A Spanish version for the kitchen - May 11 Assigned to ten new servers in three restaurants - May 18 Reminders to three who have not started, as agreed (planned, not available today) - May 25 Shift checks: your managers decide who works alone - Jun 1 New 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 ## Goals and pages for restaurants ### Goals - [New hires leave early](/solutions/turnover) - [Opening new locations](/solutions/new-locations) - [One service standard everywhere](/outcomes/improve-service-consistency) - [Goal: a team ready for opening day](/outcomes/prepare-teams-for-opening-day) ### Industries and pricing - [Retail](/for/retail) - [Home services](/for/home-services) - [All industries](/industries) - [Pricing](/pricing) - [Training](/elvina/learning-team) Procedures, lessons, quizzes and onboarding - [Hiring](/elvina/hr-recruiter) Job-post drafts, skills checks and interview guides · first calls and interview booking: planned, not available today - [Coaching](/elvina/coach) Readiness checks · reminders and answers to staff: planned, not available today ## Tell me which role you hire most. I'll start with its first shift. A free 30-minute demo on Zoom. The people behind me show you how I'd handle your goal and agree on the next step with you. No launch date is committed for planned features.