Scribd
Upload
211 views1 page

Training Challenges in Restaurants

Larry, a new cook with no experience, was paired with Tyler, the senior line cook, for training on the restaurant's busiest night. Tyler was frustrated about having to train on a busy night and did not provide much instruction to Larry. During the busy dinner rush, Tyler barked an order at Larry to get more hamburger meat without explaining kitchen protocol. As a result, Larry ran through the busy kitchen and collided with another cook who did not see him coming. This highlighted issues with Tyler's training approach and scheduling Larry's first day during the restaurant's busiest service.

Uploaded by

Nimra amir
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
211 views1 page

Training Challenges in Restaurants

Larry, a new cook with no experience, was paired with Tyler, the senior line cook, for training on the restaurant's busiest night. Tyler was frustrated about having to train on a busy night and did not provide much instruction to Larry. During the busy dinner rush, Tyler barked an order at Larry to get more hamburger meat without explaining kitchen protocol. As a result, Larry ran through the busy kitchen and collided with another cook who did not see him coming. This highlighted issues with Tyler's training approach and scheduling Larry's first day during the restaurant's busiest service.

Uploaded by

Nimra amir
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Case study

Training planning

Larry, a high school kid looking for a summer job, was hired as a cook at a nearby restaurant.
Larry had no experience working in kitchens, but the supervisor who hired him, explained
that it wasn’t necessary, because they would train him. On Larry’s first day, he was paired
with a Senior Line Cook by the name of Tyler. Tyler wasn’t especially thrilled with the idea
of having to train a new guy on the busiest night of the week, and expressed his concerns to
the manager. “You’re our most senior employee, so that makes you the most qualified person
to do the training.” A frustrated Tyler didn’t say much after that – and aside from giving
Larry a nod of acknowledgement, his only words to him were “watch, and stay out of my
way.” By the time the main dinner rush hit, the entire kitchen line was bustling with activity
and Tyler was doing his best to call orders, time out bills, and cook all at the same time. As
more and more orders came in, the stress level in the kitchen had increased dramatically. It
was at this point Tyler turned to Larry and barked, “I need you to run to the fridge and get me
more hamburger meat!” Afraid to ask any questions, Larry quickly turned to look for the
fridge, and as instructed, “ran” through the kitchen line to get more meat. A cook, unaware
that Larry was coming through, turned to put up a dish, and collided with Larry. He never
heard him coming.

As a group, discuss some of the issues surrounding Larry’s first day of training using the
following topics:

1. Identify and list all the things that went wrong on Larry’s first day?
2. When selecting an employee to do training, how much does seniority factor in on
your decision, and why?
3. If an employee is good at their job, does that automatically make them a good trainer,
and why?
4. As a group, come up with 5 top character traits you would look for in a qualified
trainer?
5. When organizing a new employee’s training plan, what factors should you consider
when scheduling the shifts?
6. What is the KEY takeaway your group has learned from this case study?

You might also like