Culinary Cues
NOVEMBER 10, 2023
When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!
Culinary Cues
OCTOBER 20, 2021
Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.
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7 Shifts
NOVEMBER 12, 2020
What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform.
Culinary Cues
SEPTEMBER 21, 2023
Funny, they all started out the same but took different paths. Deborah loved the kitchen so much, she decided to enroll in a certificate cooking program at a local college where she started with the basics of caring for knives, learning how to cut vegetables, make stocks, and cook using different methods. So, what did you learn – Jack?”
7 Shifts
JANUARY 7, 2020
Don’t fret if you’ve made hiring decisions based on other criteria; you can still keep your employees engaged, but it’s going to take some work. If you don’t have 7shifts yet, you can alternatively create a simple Google Form survey or a paper survey for employees to fill out after each shift. Second, track employee attendance.
7 Shifts
SEPTEMBER 9, 2019
If an employee withholds tips from the tip pool, employers are not liable to make up the amount lost to an employee who missed out as a result. a four hour shift), take a two hour break between 3 and 5 p.m., Additionally, you may not require employees to pay for or maintain required uniforms. until 3 p.m. (a to 10 p.m. (a
360Training
MARCH 26, 2020
If uniforms are required, you should wash yours before each shift or request multiple uniforms to cut back on laundry. Any food left out for longer than two hours should be thrown away and not saved for reuse. Employees aren’t the only ones that need to be clean! Learn Safe Food Handler’s Practices Today.
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