# Training Program Development

In hospitality, your product IS your people. Training is not a cost — it is your primary competitive advantage.

New Hire Training Program

Create a 2-week training program for a new server:

Restaurant type: Full-service casual dining, 150 seats
Menu complexity: 45 items across appetizers, entrees, desserts
+ bar program with 15 cocktails
POS system: Toast
Average check: $38/person

Week 1 — Foundation:
Day 1-2: Orientation
- Restaurant history, culture, and standards
- Tour of all areas (including kitchen, storage, office)
- Uniform and grooming standards
- POS system basics (clocking in, table management)
- Menu overview (categories, key ingredients, allergens)
- Shadow experienced server (observe full shift)

Day 3-4: Active Training
- Take simple tables with trainer present
- Menu deep dive (taste every dish on the menu)
- Wine and cocktail basics (taste the by-the-glass program)
- Side work responsibilities
- Opening and closing procedures