2020 JW Training

• Conducted on

  Date

• JW Name

Liase with Erica Garis

Overview of the training and induction process for new staff members.

• Restaurant overview

  Yes

  No

  N/A

• Uniform Standards and appearance

  Yes

  No

  N/A

• Punctuality and timekeeping

  Yes

  No

  N/A

• Paydays, rosters, tips

  Yes

  No

  N/A

• Health and Safety, hygiene, fire safety

  Yes

  No

  N/A

• Fat Duck Group Induction ( PowerPoint with a FOH Manager )

  Yes

  No

  N/A

On service - Main Pass and Pastry Pass assisted by Team Leader Junior Waiter

Working alongside the kitchen to deliver food to the floor and continuing knowledge of the pass set up and opening responsibilities

• Learn about table numbers and stations and position numbers

  Yes

  No

  N/A

• Learn about the main pass and pastry set up

  Yes

  No

  N/A

• Show the cage and where equipment is stored e.g. where we store printer rolls, inks and tray liners

  Yes

  No

  N/A

• Show the prep. Kitchen

  Yes

  No

  N/A

• How to carry a tray of food and when empty

  Yes

  No

  N/A

• Familiarise with bar area, where to deliver bar snacks

  Yes

  No

  N/A

• What to do and say when taking a tray into a station

  Yes

  No

  N/A

• Side dishes, sauces, side cutlery - how to assist when at the station

  Yes

  No

  N/A

• Observe kitchen and pastry. Begin to anticipate the kitchen needs for service, reload and assistance

  Yes

  No

  N/A

• Learn about which plates and equipment are needed in the kitchen for the whole menu

  Yes

  No

  N/A

• Understanding the ticket system, how it works

  Yes

  No

  N/A

Signatures

• Trainee Print

  Sign

• Team Leader Print

  Sign

• M.O.D. Print

  Sign

Review of layout of the restaurant

• Working alongside the junior waiter team pre-service and during service, beginning with the basics of ‘equipment’. Ensuring that you are familiar with the items used and the condition that they must be maintained to.

• Tray MEP

  Yes

  No

  N/A

• Bread MEP

  Yes

  No

  N/A

• Learn the location and storage of plates BOH

  Yes

  No

  N/A

• Identify the different styles of plates for each dish and different styles of board

  Yes

  No

  N/A

• Learn the standard for polishing and checking plates

  Yes

  No

  N/A

• Learn the standard for polishing and storing cutlery

  Yes

  No

  N/A

• Familiarise with the kitchen pass set up (crockery and equipment)

  Yes

  No

  N/A

• BOH cleaning schedule

  Yes

  No

  N/A

• Familiarise with all BOH checklists

  Yes

  No

  N/A

• Assist with the ‘reload’ of the kitchen plates during service

  Yes

  No

  N/A

Signatures

• Trainee print

  Sign

• Team Leader print

  Sign

• M.O.D. print

  Sign

Liase with Team Leader JW

• Nitrogen training and induction to the still room. Service on glassware and nitro ice cream trolley assisted by Team Leader JW.

• Learn about the Nitro set up and mise en place

  Yes

  No

  N/A

• Ticket system for ice cream trolley

  Yes

  No

  N/A

• Familiarise with toppings and their presentation

  Yes

  No

  N/A

• Custard storage and portion control

  Yes

  No

  N/A

• Liquid nitrogen safety training

  Yes

  No

  N/A

• Cleaning, refreshing and maintaining the trolley during service

  Yes

  No

  N/A

• Familiarise with glassware and still room set up

  Yes

  No

  N/A

• Familiarise with detergents and disinfectants for glassware machine

  Yes

  No

  N/A

• How to clean properly different type of glasses (training to be done with a sommelier)

  Yes

  No

  N/A

• Storage of glassware

  Yes

  No

  N/A

• What to do with barista equipment -tea set, spoon, sugar, cup and saucer

  Yes

  No

  N/A

• Familiarise with all still room checklists

  Yes

  No

  N/A

Signatures

• Trainee print

  Sign

• Team Leader print

  Sign

• M.O.D. print

  Sign

Service on resets and toilet checks

• Stepping onto the dining room floor to assist with the set up of tables. Understanding the preparation of the room before service. Responsible for checking and maintaining the guest toilets.

• Continue to learn all table numbers and position numbers

  Yes

  No

  N/A

• Learn where napkins, cutlery, and glassware are stored in the station

  Yes

  No

  N/A

• How to clear a vacant table with a tray

  Yes

  No

  N/A

• How to clean and wipe a table

  Yes

  No

  N/A

• Alignment, table positioning and table stability

  Yes

  No

  N/A

• Placement of napkin and glassware

  Yes

  No

  N/A

• Hostess communication

  Yes

  No

  N/A

• Toilet MEP

  Yes

  No

  N/A

• General cleaning: hand towel level, toilet paper level, toilet clean and tidy

  Yes

  No

  N/A

• Familiarise with toilet schedule checklist

  Yes

  No

  N/A

• Shadowing a senior FOH member: learn how to clear a table ( synchronise service), learn how to serve food (synchronise service), familiarise with open body etiquette.

  Yes

  No

  N/A

Signatures

• Trainee print

  Sign

• Team Leader print

  Sign

• M.O.D. print

  Sign

Work alongside the junior waiter team to understand closing responsibilities. This will take place whenever you will be scheduled as a closing shift

• Plates and cutlery polished

  Yes

  No

  N/A

• All tray liners removed

  Yes

  No

  N/A

• Check all the starter plates

  Yes

  No

  N/A

• Empty the rags bin including still room

  Yes

  No

  N/A

• BOH cleanliness and expectations: floor, drainers, bins, KP/BOH area

  Yes

  No

  N/A

• Ice cream station and trolleys deep clean (once per week)

  Yes

  No

  N/A

• Pass restock

  Yes

  No

  N/A

• Checking pack down with closing manager

  Yes

  No

  N/A

• Check mustard and ketchup

  Yes

  No

  N/A

• How to drain the dishwashing machine

  Yes

  No

  N/A

• Complete all deep cleaning week jobs

  Yes

  No

  N/A

• Familiarise with all BOH checklists

  Yes

  No

  N/A

Signatures

• Trainee print

  Sign

• Team Leader print

  Sign

• M.O.D. print

  Sign

Working alongside the opening Junior Waiter. You will learn how to organise the job for the JW starting later and you will complete tasks needed to be done when opening.

• Bring up a bag of Rags and a stack of service napkins

  Yes

  No

  N/A

• Fill up main pass with any crockery required

  Yes

  No

  N/A

• Fill up pastry pass with Tipsy Board and plates required

  Yes

  No

  N/A

• Set up 2 bread boxes

  Yes

  No

  N/A

• Oil 3 trays of butter slates, 18 per tray

  Yes

  No

  N/A

• Location to put our chicken pot, lid and wooden coaster (when required from the menu)

  Yes

  No

  N/A

• Check all plates before service (follow SOP how to polish plates)

  Yes

  No

  N/A

• Prepare cake boxes for the week(On Friday)

  Yes

  No

  N/A

• Top up Chef printer roll and ink

  Yes

  No

  N/A

• Cheese mise en place: 5 cheese boards, 5 ramekins, 5 side plates, service napkins (weekly job)

  Yes

  No

  N/A

• 4 x service cloths for bread

  Yes

  No

  N/A

• Line small and large trays

  Yes

  No

  N/A

• 1 member of the JW to set up still room in accordance to the check list

  Yes

  No

  N/A

• Trainee Print

  Sign

• Team Leader Print

  Sign

• M.O.D. Print

  Sign

Now that you have the Junior Waiter training completed we will start to look at food and history. As part of your role you will be expected to serve and talk through the dishes with the guests if the head waiter or section waiter is not able to.

• Yes

  No

  N/A