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Essentially the training consists of three
basic steps:
- Explaining the concept
- Define what red, off, green, amber mean
- Show how to change a tables status
Beyond the basics, the finer points are
usually conveyed by the more experienced staff and consist of some simple rules for use
that are dependant upon the level of activity and staffing in the restaurant.
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| As time goes by
and they, the staff, become proficient they also come to understand the dynamic
communication aspects of the system that directly reflects the uniqueness of each
restaurant and the subtle variations and complexities of human communication. In both
simple and complex applications TABLECHECK excels. This is a design feature that allows
for the system to truly become a tool for dynamic communication which appropriately leaves
the thinking and reacting to the staff.
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Training
hosts... New hosts will often be trained first on updating the panels just
after seating a customer/guest. While out on the floor after seating a guest the host will
check the correctness of the panel to the tables within view of the panel. As the host
person learns more duties they will be trained to manage the host display panel along with
the wait list and update tables when seating. Each restaurant is unique to some extent and
rules and procedures will vary.
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Training waiters...
New waiters will learn quickly that looking at their section on the panel can help them
keep up with the pace of table turnover in their section.Waiters, because of the nature of
their tip income will make sure that the hosts know when their tables turn. As long as the
hosts are using TABLECHECK to organize and manage the floor and wait the waiters will be
paying close attention.
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Training bussers...
New bussers will be told that red is dirty. When you see this red light go out on the
floor and bus the table(s). They will also check the panels when they unload and if the
table is still red they will update it to the available status. As long as the hosts are
using TABLECHECK to organize and manage the floor and wait the bussers will be paying
close attention.
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Training managers...
Usually managers are the most experienced members of the staff and within an few shifts
learn what information gleaned from the panels is helpful. The usual case is that managers
can spend their time keeping staff ahead of the rushes, avoiding the crisis of too many
tables to clean, seat, serve, feed. Each restaurant has a critical threshold in the each
part of the process to greet, seat, serve, feed, bus, and setup the tables. If this
threshold is exceeded then the staff falls behind and fails to deliver good service
and products. This is no good! Keeping the restaurant running inside the planned
thresholds is the managers primary job. Failure here results in lost revenues and poor
customer service. Additionally this usually occurs when the restaurant can make the most
money. When the restaurant is busiest, each dollar earned is highly profitable, as much as
75% profit. (This assumes a variable costs of 25%) Most managers when faced with a crisis
will temporarily become a host, bussers, waiter/helper, kitchen worker as needed and will
go from crisis to crisis trying desperately to keep the situation under control. When they
do this they stop leading the entire staff and running the whole restaurant. Remember the
manager was hired to organize and run a team of people. Give managers TABLECHECK, the
communications tool, so that they can manage 100% of the time. Back to the top |
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