Shift 1: Welcome & Basics

🟡 Stage 1: Induction & Onboarding (Shifts 1-3)

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Shift 1: Welcome & Basics

✅ Become familiar with the restaurant layout, team structure, and core service expectations.

✅ Learn basic FOH responsibilities, including table setup, POS introduction, and order-taking fundamentals.

✅ Develop confidence in handling guest interactions and maintaining service flow.

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Trainee Tasks:

• Review restaurant layout plan: table numbers, sections, and key service areas.

• Complete New Starter Checklist and Staff Intake Form.

• Shadow a senior team member during a full service.

• Walkthrough of meet the team & venue, including FOH, kitchen, POS system, storage areas, and emergency exits.

• Learn about restaurant values and service standards, including our food philosophy and what makes our Mibrasa Oven unique in enhancing flavor and cooking techniques.

• Get an overview of the S & B sequence of service, these are the steps we take with each and every guest.

• Understand and practice guest interaction etiquette, including greeting guests warmly and professionally.

• Observe a full table reset, including correct placement of utensils, menus, and cleaning procedures.

• Get an overview of the POS system, including how orders are entered and processed.

• Begin learning the S&B order-taking process, including table numbers, abbreviations, and the dash system for the Mibrasa Oven.

• Understand the importance of entering each order before taking the next one for accuracy and efficiency.

• Observe and practice basic table clearing techniques, including stacking plates, clearing items efficiently, and refilling water bottles.

• Get an introduction to the bar setup, including where to empty drinks and proper glassware cleaning procedures.

• Observe a full table reset, including:

  • Correct placement of utensils, menus, and table settings.

  • Fixing wobbly tables to ensure stability.

  • Resetting tables with uniformity and attention to detail.

  • Placing and lighting candles appropriately.

  • Cleaning tables, chairs, and floors to maintain a tidy and inviting dining area.

• Begin learning the S&B order-taking process, including table numbers, abbreviations, and the dash system for the Mibrasa Oven.

• Get an overview of the POS system, including how orders are entered and processed.

• Understand the importance of entering each order before taking the next one for accuracy and efficiency

• The following tasks are continuous and vital to providing excellent service to our guests:

  • Wash, polish, and properly store glassware.

  • Polish cutlery to maintain cleanliness and presentation.

  • Replenish cutlery buckets as needed.

  • Refill and restock water bottles to ensure availability during service.

• Learn how to identify dishes on the pass, check which table they are for, and correctly mark off dockets (spike or return).

• Learn how to correctly carry and serve food, ensuring presentation and safety standards are maintained.

• Familiarize yourself with utensils, sauces, and share plates required for different dishes.

• Review and memorize the sequence of service, ensuring a seamless dining experience for guests.

• Learn about the open and close checklists, ensuring a smooth and efficient shift handover.

 

Trainee Next Steps

☐ Complete any online training modules assigned.

☐ Review notes from Shift 1 and be prepared for Shift 2.

☐ Familiarize yourself with the restaurant's menu items and key ingredients. 

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Resources