Back of House Sanitation Server Training 
Modern Restaurant Management
OCTOBER 14, 2022
Make sure that your staff is thoroughly trained to make your restaurant as allergen-friendly as possible. Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Back of House. Front of House. Go the Extra Mile to Make Customers Feel Safe.
Modern Restaurant Management
NOVEMBER 18, 2019
Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.
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Modern Restaurant Management
MARCH 10, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Kitchen Automation.
Lithos POS
DECEMBER 19, 2023
His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees. He has duties in both the front-of-house and back-of-house operations.
Modern Restaurant Management
MARCH 25, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Kitchen Automation.
Modern Restaurant Management
MAY 7, 2020
Training new people is easier with shorter menus.” Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. Bar servers will take orders and deliver drinks and food but will not linger across from guests. Disposable menus that are discarded after each guest.
7 Shifts
MARCH 16, 2022
In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.
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