TK Training Plan TK Training Plan Trainee* Trainors Date DD slash MM slash YYYY ShiftMorningMidCloseFloorCompetencies* Floor plan and location of equipment Carrying plates and stacking technique Clearing and re-setting tables Table Tracking system and meal delivery General outlet information – operating hours, capacity, menu’s WHS – Spills, exits, fire equipment, chemicals, SDS Explain how to serve customers Different types of Tap Beer and Tap Wines Basic Spirits and Premium Spirits How to Pour a Beer and mix drinks Use of the POS system Cleaning Procedures Use of Glass washer Opening and Closing Procedures Full Hand in Full hand out Bookings & Meet and GreetCompetencies Booking process and guidelines Use of ResDiary (Reservation Software) Setting up tables & special requests WHS – manual handling, clear walkways POSCompetencies Correct processing of sale Use of vouchers, account charges, reward points Inserting comments, instructions and other info Voids, over rings, discounts, staff meals, held sales Dietary requirements / allergies WHS – spatial awareness, use of electronic devices Area cleanliness Read Orders Barista sectionCompetencies Use of coffee machine / grinder Location of stock items, stock rotation/ shopping Types of coffees / cold drinks/ desserts Presentation of coffees, drinks and desserts Use of blenders for smoothies / frappes Use of microwave Safe food practice Recording wastage Cleaning area and equipment WHS – safe use of equipment, chemicals & hot liquids TK Coffee menu / Cakes Information Coffee & Cake update on Pos Update Cakes roster on computer Available serving update on Pos Barista procedure Help other section if not busy Help Pass/ Pos/ Bar Section Update to TL before sign off PassCompetencies Presentation of meals and quality control Communication with kitchen Reading order screen Handling large dockets WHS – spatial awareness, hot plates & heat lamps BarCompetencies Beer product knowledge Wine product knowledge Glassware including handling, types and cleaning Location of stock, equipment and storage Presentation standards for drinks Cleaning area and equipment RSA procedures and house policy Customer Service Presentation Additional Comments