This document contains useful and important information regarding trainings.
- Section 1: Hosting
Shift Managers and above (with permission from a Manager) are permitted to host trainings, as long as they follow all official Training Regulations – which are made available to hosts upon recruitment.
- Section 2: Basic Rules
Before sending trainees to their designated training areas, hosts must go over the standard employee rules:
- Display maturity constantly;
- Be helpful and friendly at all times;
- Always utilize proper grammar/spelling/punctuation.
- Focus on performing your specific duties at all times.
- Section 3: Rank-specific Directives
Security Training
All relevant rules and guidelines should be covered.
Trainers should begin by going over standard procedures in distinct cases of trollers, glitchers and exploiters. Afterwards, they should explain how to operate the handcuffs and give special attention to abuse punishments. Finally, trainers must end by testing their trainees and see how they handle different situations. Although trainers may include more, the following situations must be both taught and tested:
- Customer cutting in line;
- Customer skipping the entrance line and just walking in;
- Customer dancing on a table;
- Customer blocking the entrance;
- Customer blocking a register;
- Customer attempting to enter / blocking kitchen door;
- Waiter entering kitchen;
NOTE: The order in which trainers expose their trainees to these situations is irrelevant, as long as all are covered.
Waiter Training
All relevant rules and guidelines should be covered.
Trainers should begin by notifying trainees of their first duty, which is greeting and seating customers. They stand at the front podium and greet incoming customers, asking for the number of guests and asking them to follow them to a table. Waiters should choose a vacant table that matches the number of guests.
Afterwards, waiters are to provide each guest with a menu, telling them to take their time to choose and take their order. Trainers must alert their trainees that ordering a chicken meal/burger without a spice is prohibited and thus never allowed.
After the waiter has all the orders, they should go to any register (they’re all around the restaurant) and process the order (with the correct table number) to get it placed.
Trainers should explain that waiters are not allowed to access any section of the computer except Order Food and Order Drinks. Other sections are for Shift Manager+.
There is a zoom option on the computer in order to make it easier (and reduce mistake) to place in orders. In order to exit it, the waiter must place their cursor (mouse) out of the black borders of the monitor.
If any drinks were ordered, waiters must make them. Fizzy Drinks are self-served from the machines placed throughout the restaurant, waiters are only to hand customers a cup.
Waiters should make sure to take the receipt and hand it to the primary guest (ask the table’s customers who that is).
Another duty of the waiters is to wander about the seating area, asking if everything’s fine and asking the guests if they wish to place another order.
Waiters should take the food from the kitchen counter and place it on the specified table.
Trainers should let each trainee practice the entire process at least once, then finalize by testing them.
IMPORTANT NOTE: Right clicking on the food will remove it. Sometimes waiters move their camera after placing the food, thus right-clicking, which means accidentally removing the food.
If a table with no customers is seen, waiters are to make sure all food on it is removed.
Chef Training
All relevant rules and guidelines should be covered.
Trainers should begin by explaining to their trainees that the job they chose to train for is the most complex one. They shouldn’t expect it to be easy. After that, trainers should make sure they have the cookbook open, and inform them they are free to use it at all times – both during the training session and at the restaurant.
Following, trainers ought to give their trainees a detailed tour of the kitchen, explaining what each ingredient/equipment is, and providing a short description of its usage. Once finished, trainers must show their trainees how to operate the chef menu, and ask them to perform a simple task at the end (for example, Make breadsticks for table 1.), until all trainees fully understand. At this point, trainers are encouraged to stop and answer any questions trainees have.
Afterwards, trainers should begin printing orders for each trainee to practice, by telling them to wait by the printer while they place exactly one order for each trainee. After finishing their order, trainees should wait by the side of the kitchen. This process must be repeated at least thrice, with orders of increasing difficulty.
Finally, trainers should give each trainee a final test by printing an order of at least 5 items. Once finished with the order, trainees should be dismissed to the restaurant (instead of waiting for the others). Those awaiting their turn should standby outside the kitchen, preferably someplace where they cannot “peek” in.
- Section 4: Post-training
After trainers have concluded their training, they must message the host the full usernames of whoever passed. If the host is a Shift Manager, they should forward a compiled list from the entire session to a Manager (preferably, their assigned advisor) so that they may be ranked.
As trainings finish, trainers should dismiss trainees to the restaurant.
- Section 5: Important Notices
- Trainers should be unbiased when evaluating their trainees.
- If someone is not ready to work at Nando’s, trainers should fail them, without letting their hopes down; display some empathy towards them.
- Trainers must do their best to ensure all trainees fully understand everything, stopping and repeating concepts as many times as necessary.
- Hosts should ensure passers are ranked as soon as possible.
If you have any question, please message your assigned advisor.