Help me settle a debate. Do you require all staff to pass a menu test or only those going into some form of management?
Do you have a Timeline from the higher date that am employee is required to pass the test
Curious what everyone's mayo variance usually stands around? Also im not sure if im doing something wrong but I get big variances on lemonade too. Any advice would I would be greatful for
I ordered thr two sets of dish dry racks for our sinks. Does anyone have pictures of how theirs are set up?
I have really been looking for the older "retro" fun JJs manager style shirts. Like the jersey shirts and button downs. Size large to xl in women's if anyone has anything they Wanna make a buck off?
I ordered thr two sets of dish dry racks for our sinks. Does anyone have pictures of how theirs are set up?
7 years ago I did my corporate training in Illinois. To be able to pass there were times you had to complete almost every single task by. I have been trying to find those times as a means to help train my staff to understand what I mean by speed. Obviously I know French is 30 seconds but im talking about stuff like slicing tomatoes and meat and dishes ect.
Any help would be greatly appreciated