In this article, we’ll look at the best practices for onboarding your new Waiter. We’ll look at the employee onboarding process/steps you can add to your own reusable Waiter checklist.
Need help with onboarding new Hospitality team members? See the templates and resources we recommend for successful onboarding experiences.
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Are you looking for help setting up a staff orientation process so that when your new Waiter starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Hospitality onboarding experience or just need an onboarding checklist for your new Waiter, you’re in the right place. We’ve put together a sample Waiter onboarding checklist below and have created onboarding templates & resources to help.
1. Uniform and Appearance: The task of providing the waiter with the appropriate uniform and ensuring they adhere to the company’s appearance standards falls under the responsibility of the human resources department or the restaurant manager. This includes providing the waiter with a clean and well-fitting uniform, explaining the dress code, and any grooming requirements such as hair and nail hygiene.
2. Introduction to Company Policies: The human resources department or the restaurant manager should provide the waiter with a comprehensive overview of the company’s policies and procedures. This includes familiarizing them with the employee handbook, explaining the code of conduct, safety protocols, and any other relevant policies such as attendance, breaks, and customer service standards.
3. Training on POS System: The task of training the waiter on the point-of-sale (POS) system, which is used for order taking and processing payments, is typically performed by a senior waiter or a designated trainer. This involves teaching the waiter how to navigate the system, input orders accurately, process payments, and handle any common troubleshooting issues that may arise.
4. Menu Familiarization: The restaurant manager or head chef should provide the waiter with a detailed overview of the menu offerings. This includes explaining the ingredients, preparation methods, and any special dietary considerations or allergens associated with each dish. Waiters should also be trained on how to make recommendations, upsell items, and answer customer questions about the menu.
5. Table Setting and Service Standards: The restaurant manager or a senior waiter should guide the new waiter on proper table setting and service standards. This involves teaching them how to set tables correctly, arrange cutlery and glassware, fold napkins, and present menus. Waiters should also be trained on the appropriate etiquette for greeting and interacting with customers, taking orders, serving food and beverages, and clearing tables.
6. Product Knowledge: The head chef or restaurant manager should provide the waiter with in-depth knowledge about the ingredients, cooking techniques, and flavors of each dish on the menu. This enables the waiter to confidently describe the dishes to customers, answer questions about specific ingredients or cooking methods, and make suitable recommendations based on customer preferences.
7. Health and Safety Training: The human resources department or a designated safety officer should conduct health and safety training for the waiter. This includes educating them on proper food handling and storage procedures, personal hygiene practices, emergency protocols, and any specific safety measures relevant to the restaurant environment. Waiters should also be trained on how to handle accidents or customer complaints related to health and safety concerns.
8. POS Cash Handling: The restaurant manager or a senior waiter should provide training on cash handling procedures using the POS system. This includes teaching the waiter how to accurately process cash transactions, provide correct change, handle credit card payments, and reconcile cash at the end of their shift. Waiters should also be trained on how to handle discrepancies or potential fraud situations.
9. Wine and Beverage Knowledge: If the restaurant serves alcoholic beverages, the head sommelier or restaurant manager should provide the waiter with training on wine and beverage knowledge. This includes educating them about different types of wine, beer, spirits, and non-alcoholic beverages, as well as proper serving techniques, glassware, and food pairing suggestions.
10. Shadowing and Mentoring: To help the new waiter acclimate to their role, it is beneficial to assign them a mentor or allow them to shadow an experienced waiter for a period of time. This allows the new waiter to observe and learn from their mentor’s interactions with customers, service techniques, and problem-solving skills. The mentor can provide guidance, answer questions, and offer support throughout the onboarding process
From reading through the items in the example Waiter checklist above, you’ll now have an idea of how you can apply best practices to getting your new Waiter up to speed and working well in your Hospitality team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.
