Why it does not stick
Training is often delivered once, in generic terms, away from the menu and the venue. Nobody revisits it and nobody checks it. Within weeks the team has reverted to whatever the busiest colleague does.
Teach the real thing
Train on your dishes, your drinks, your allergens, your welcome. Specific knowledge is used and remembered; general principles are nodded at and forgotten.
Little and often
Ten minutes before service on one dish, one wine or one guest moment beats a full day once a quarter. Regular repetition is what makes standards automatic.
Ten minutes before service beats a full day once a quarter.
Show where it leads
Set clear stages from new starter to section lead, with what each stage must know and demonstrate. People invest in training when they can see the next step.
Check, then recognise
Observe on shift, give feedback, record progress, and recognise people when they reach each stage.
- Choose one dish to brief at every service this week.
- Write down the three stages from new starter to section lead.
- Observe one team member and give specific feedback.
The Eight Rabbits Academy gives every role a pathway built on the venue’s own menu and standards, so learning happens on shift and progress is visible.
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