“A well-trained staff has a clear vision of
service expectations and delivers professional
and friendly service consistently.”
While he’s quick to point out that the
quality of the service should not be
determined by the amount of an average
guest check, how long the training should
take depends on the establishment and
its complexity. But it should be longer
than most restaurants are willing to
devote to it.
“I’m often lucky to get an owner to train
newcomers for a week,” Ross says. And
although she recognizes that some
small restaurants don’t want to spend
the money, she believes training by a
professional is the best way to go. The
goal of the training always is to provide
good service and consistency in the
dining room. But that doesn’t mean
servers should be cookie-cutter copies of
each other. “There is room for individual
personalities to come through.”
The training of staff requires an
investment in time and money, but the
rewards—a devoted customer base and a
stellar reputation—are worth the time and
the investment.
Suzanne Hall has been writing about
chefs, restaurants, food and wine from her
home in Soddy Daisy, Tenn., for more than
25 years.
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