On the Job Training
Yesterday, I got to go to the coolest training class ever. But wait, let me start from the beginning so you’ll have some context… You may not know this, but HotSchedules customers are mostly restaurants. Sure, we also provide service to valet services, healthcare clinics, hotels, golf courses and more, but restaurants gave us our […]
Yesterday, I got to go to the coolest training class ever. But wait, let me start from the beginning so you’ll have some context…
You may not know this, but HotSchedules customers are mostly restaurants. Sure, we also provide service to valet services, healthcare clinics, hotels, golf courses and more, but restaurants gave us our start and what we know the best. Our co-founders hatched the idea of HotSchedules while working together as manager and bartender at P.F. Changs, so it stands to reason that restaurants are in our wheelhouse.
Since then, the bulk of our employees also have restaurant experience. We figure, it helps to provide service to restaurants when you really know what it’s like to own, run, manage or work in one. Some of us, though, myself included, grew up in another industry, and missed out on all the restaurant industry hoopla. For us, we can only guess what it’s like to work in a restaurant based on our own guest experiences. That was, until yesterday…
Our awesome customer, Maudie’s at the Hill Country Galleria just outside of Austin, TX agreed to let 5 non-restaurant HotSchedules employees come in for a full day of hands-on training to give us a taste (pun intended) of what restaurant life is like.
We arrived at 7:15 am, fumbling for coffee, and were met with by the wide-awake smiles of the opening staff. We got a quick look at the office and review of administrative tasks (including a review of the HotSchedules Roster Report and Digital Logbook entries!) and then moved on to shadow nearly every role in the restaurant. As Ray Gallagher (HotSchedules employee, former restaurateur, and creator of this training program) put it, “After 8 hours of line check, prep lists, pre-shifts, endless hand washing, calling “corner” and “behind you”, greeting/seating/talking to guests, following triple-sat servers, expo-ing, bar tending, all around managing (and did I mention hand washing?) the crew pulled through seemingly by the tread of their new slip resistant shoes!”
I learned so much, I can’t even get it all down here. There were the critical details about food temperatures for safety, recipes, expiration dates, reheating instructions, prep lists and tons more. Then there was the restaurant culture, where you could see how they all work together as a family and just how important that is. No matter how busy and stressful, they seemed to operate like a well-oiled machine.
Our late, and delicious lunch was well earned. We reviewed what we learned and talked about what we’d take back with us to our jobs. Here’s one I definitely made note of: I will never, ever, ever again try to call one of my customers during lunch, happy hour, dinner or, if they serve it, breakfast. I know now, what it means when a manager says, “Not today, I’m just too busy.”
As a consumer, I will definitely have a better appreciation for high maintenance ordering, and what it means to ask for things one at a time – cripes, do you know what that does to a server or runner? I really didn’t until yesterday.
For my one day experience as a volunteer employee at Maudie’s, I will forever be grateful. I hope I’m better at my job because of it, and I hope you will all remember to tip your bartenders and wait staff, and tip them well.