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server-training-guide

Build an onboarding and training guide for restaurant front-of-house staff (servers, hosts, bartenders). Use when asked to train a new server, create FOH onboarding, write service standards, or build a restaurant training program. Produces a phased training plan (shadow → hands-on → solo with support), the service-sequence standards, menu and allergen knowledge checks, POS and side-work basics, and a sign-off checklist that says when someone's ready to work a section alone.

Published by mohitagw15856 ↗mohitagw15856/pm-claude-skills

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server-training-guide

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Use server-training-guide to create a phased onboarding plan for [restaurant type and role], covering [menu and allergen requirements] and [systems and ramp length], with observable sign-off criteria before solo service.

Required inputs

  • [restaurant type and role]
  • [menu and allergen requirements]
  • [systems and ramp length]

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SKILL.md

name: server-training-guidedescription: "Build an onboarding and training guide for restaurant front-of-house staff (servers, hosts, bartenders). Use when asked to train a new server, create FOH onboarding, write service standards, or build a restaurant training program. Produces a phased training plan (shadow → hands-on → solo with support), the service-sequence standards, menu and allergen knowledge checks, POS and side-work basics, and a sign-off checklist that says when someone's ready to work a section alone."

Server Training Guide Skill

Most restaurants "train" by throwing a new hire on the floor with a tray and hoping. The result is inconsistent service and quick turnover. This skill builds a real ramp: a new server learns the steps of service, the menu, and the systems in a sequence, with a clear bar for when they're ready to run a section solo.

Working from a brief

Given the restaurant type, produce the full guide — infer the service style (fine dining, casual, fast-casual, bar) and scale the depth and standards to it.

Required Inputs

Ask for (if not provided, else infer and label):

  • Restaurant type / service style and the role (server, host, bartender, busser)
  • Menu complexity and any signature service points (tableside, wine program, allergen protocol)
  • Systems — POS, reservation/waitlist, payment, and how long the ramp should be (e.g. 3–5 shifts)

Output Format

Training phases

A staged ramp with what happens and who owns it:

  1. Orientation — culture, standards, safety, sanitation basics.
  2. Shadow — follow a trainer, observe the full service sequence.
  3. Hands-on with a trainer — take tables with support.
  4. Solo with a safety net — own a small section, trainer on call.
  5. Sign-off — cleared for a full section.

Service-sequence standards

The steps of service for this restaurant (greet time, drink/order timing, check-backs, pre-bussing, the close), with the specific standards (e.g. "greet within 2 minutes").

Knowledge checks

Menu and allergen quiz points, upsell/pairing basics, and the "86 / substitution / allergy" protocol every server must know cold.

Systems & side-work

POS order flow, payment and comps/voids policy, opening/closing side-work, and section/station setup.

Sign-off checklist

The observable competencies a trainer checks before solo — greeting, order accuracy, timing, allergen handling, POS, closing.

Quality Checks

  • Training is phased (shadow → supported → solo), not sink-or-swim
  • Service-sequence standards are specific and observable (times, steps)
  • Allergen and 86/substitution protocol is explicitly trained and checked
  • A sign-off checklist defines "ready for a section alone"
  • Depth matches the service style (fine dining ≠ fast-casual)

Anti-Patterns

  • Day-one solo with no shadow or support
  • Service "standards" too vague to observe or coach
  • Skipping the allergen/86 protocol (a safety and liability gap)
  • No defined bar for readiness — trainers guessing
  • A binder no one uses instead of hands-on, checked practice

Example Trigger Phrases

  • "Train a new server."
  • "Create FOH onboarding."
  • "Write service standards."
  • "Build a restaurant training program."