server-training-guide

name

server-training-guide

description

Build an onboarding and training guide for restaurant front-of-house staff (servers, hosts, bartenders). Use when asked to train a new server, create FOH onboarding, write service standards, or build a restaurant training program. Produces a phased training plan (shadow → hands-on → solo with support), the service-sequence standards, menu and allergen knowledge checks, POS and side-work basics, and a sign-off checklist that says when someone's ready to work a section alone.

Server Training Guide Skill

Most restaurants "train" by throwing a new hire on the floor with a tray and hoping. The result is inconsistent service and quick turnover. This skill builds a real ramp: a new server learns the steps of service, the menu, and the systems in a sequence, with a clear bar for when they're ready to run a section solo.

Working from a brief

Given the restaurant type, produce the full guide — infer the service style (fine dining, casual, fast-casual, bar) and scale the depth and standards to it.

Required Inputs

Ask for (if not provided, else infer and label):

• Restaurant type / service style and the role (server, host, bartender, busser)
• Menu complexity and any signature service points (tableside, wine program, allergen protocol)
• Systems — POS, reservation/waitlist, payment, and how long the ramp should be (e.g. 3–5 shifts)

Output Format

Training phases

A staged ramp with what happens and who owns it:

1. Orientation — culture, standards, safety, sanitation basics.
2. Shadow — follow a trainer, observe the full service sequence.
3. Hands-on with a trainer — take tables with support.
4. Solo with a safety net — own a small section, trainer on call.
5. — cleared for a full section.