Magazine article
THE TRICKS TO TRAINING
Restaurant Business, Vol.114(3)
01 Mar 2015
Abstract
Questions on how to teach new employees without overtaxing managers' day-to-day responsibilities are answered. It can be a challenge for a manager to both do her job and train the new person. It's ideal if the trainee can focus on learning and the trainer can focus on training without the added pressures of trying to maintain business as usual. Meanwhile, the range for many restaurants' tip-outs tends to be 5% to 10% of alcohol sales, or 1% to 2% of total sales, so you're close to the middle. In addition to tracking the actual take-home pay for both servers and bartenders, keep in mind the additional skillset required for bartending.
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Details
- Title
- THE TRICKS TO TRAINING
- Creators
- Jonathan Deutsch
- Publication Details
- Restaurant Business, Vol.114(3)
- Publisher
- Ideal Media LLC; Chicago
- Resource Type
- Magazine article
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Identifiers
- 991019173688604721