Have you ever been the rookie at a restaurant? You know, when everyone acts like you’re not good enough to make the cut during your first few days or weeks, but shortly after that, they depend on you to cover their shifts? On the flip side – have you ever been the jaded veteran server who doesn’t have the time of day for the new guy? From where to find supplies to how to open/close, George, Liz, and Noelle are answering all-new questions, including:
- What is it like to be the new server on the block?
- Have you ever found yourself “hazing” a new employee?
- Do you go out of your way to help train new team members?
- Should new hires be required to thoroughly train before their first shift?
