Restaurant training isn’t there to teach you how to serve. It’s to get you functional in their system fast: where things are, how the place operates, what the side work is, a menu test, etc.
It’s not about how to interact with guests, manage your workflow, operate more efficiently, any of that.
Why Most Restaurants Don’t Invest in Training
Most restaurant staff are young, in transition, or working weekends until something else clicks. There’s drama, burnout, drug use...people come and go. It's high turnover.
And then there’s money. Margins in restaurants are tight. Training programs take time and money and don't always make sense given the turnover...
So most training is assigned to other servers that may get a free meal in exchange.
This makes sense — these are the people actually running the operation.
But it's not like they're dedicated trainers. Honestly it's usually just whoever’s on that night and seems decent enough.
What it looks like
You follow that person around, watch them talk to their tables, they'll explain where to find things, how to work the POS, what the table numbers are, hopefully cover service standards, etc.
Once it get's busier into the shift, you'll likely start acting more as a server assistant - helping grab plates, get forks, run plates, etc.
And after a few nights, you should have a pretty good idea how to operate. Or not if you're new to serving.
What You Need to Understand
Restaurants train you to work in the restaurant — not to be good at serving.
This is why Real Server Training was created: to offer practical instruction in an industry where it is often lacking. It's clear, pragmatic instruction on how to perform so that you may earn more and have a better time in the process.
Covering all aspects of serving in both semi-casual and more upscale restaurants - from guiding guests to structuring your workflow and knocking out sidework. Included in subscription is access to all training material and private forums for additional tips.
Charged annually - cancel anytime.