2015 Server Training 
Modern Restaurant Management
NOVEMBER 8, 2022
Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. Some enterprises may not have a formal training program; instead, they may require the new employee to shadow a more experienced colleague. Exhaustion from overwork. Mental Health Is the New Pandemic.
EATER
JUNE 29, 2022
In March 1862, during the Civil War, the Army of Northern Virginia transformed the Exchange Hotel near the train stop into the Gordonsville Receiving Hospital, and during this time, the waiter carriers served thousands of soldiers who stopped through the town.
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SiteMinder
JANUARY 17, 2024
Today’s cyber-criminals are devising newer, more sophisticated methods to infiltrate and extract sensitive customer information from hotel websites, internal systems, servers, and even mobile platforms – your front desk is not exempt from these threats. Usually solutions depend on countermeasures once the attack has been noticed.
EATER
NOVEMBER 11, 2020
In March, when the COVID-19 pandemic hit the Bay Area, Techamuanvivit was forced to close the original location of Kin Khao, the critically acclaimed Thai restaurant she had opened in 2015 at the Parc 55 Hotel in Union Square. I talked about the importance of the experience and some training for your management staff.
EATER
JUNE 2, 2021
Carla Perez-Gallardo, who opened Lil’ Deb’s Oasis in 2015. The air of creativity and constant change at Lil’ Deb’s isn’t just a product of Perez-Gallardo’s vision, but of the waiters, managers, and cooks who have been attracted to the space since it opened in 2015. But what will become of Lil’ Deb’s Oasis as they move on?
EATER
DECEMBER 16, 2020
When I started thinking about attending pastry school for intense technical training, it was never a question of which city. After two months of training with Ferrandi’s chefs, it came time to start thinking of our stage, or internship. It was clear: A Parisian pastry diploma could get you places. It was just, “where in Paris?”
7 Shifts
MAY 2, 2023
And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. As a chef, Katie was named one of Food & Wine magazine's Best New Chefs of 2015 and has had more than a few James Beard Award nods.
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