As a new employee at Kellari Taverna, we need you to be familiar with our basic policies and procedures.

Your Training Period:

The length of your training period will depend on your experience and how quickly you learn.  Normally, the training period will take between seven to fourteen days.  During that time, we will work with you and guide you through all the various aspects of your job.  After each shift, you may be tested on what you have been taught that day.

If you have decided to join out team start by completing some forms below: If we don't have your application on file please download a copy and bring it with you. The W-4 & I-9 forms should be completed in before training. A copy of a valid photo ID and social security is required to complete application.

Day One: Orientation, Paperwork, Follow Lunch Waiter

•    Receive training packet which includes:
•    Employee handbook
•    FAQ & Who’s Who
•    W-4, 1-9
•    Squirrel training guide
•    Dinner, lunch and brunch menus.  Dessert and wine lists.
•    Menu descriptions
•    Opening and closing side work charts.
•    Fill out paperwork
•    Site Tour
•    Where to house personal items during shift
•    Where to find important items
•    Kitchens
•    Schedule and shift change sheets
•    Cash out papers§    Overview of important policies and procedures.
•    Training schedule
•    First few weeks of working
•    Tipping procedure
•    Corporate structure and who’s who
•    Family meal
•    Introduce trainee to trainer, who will go over:
•    Lunch Menu
•    Lunch Price Fix
•    Steps of service
•    How long is too long for a table to be addressed
•    Who should be the first one to the table, busser or waiter?
•    Who brings the water and olives
•    How to keep the lunch pace going
•    Tables
•    Sections
•    Cash out procedure
•    Closing side work
•    Check in with manager before leaving.

Day Two: Dinner Opening Shift

•    Trainee arrives 3:30 and checks in with Manager who assigns a trainer.
•    Introduce trainee to trainer, who will go over:
•    Opening Side work
•    Dinner Menu
•    Dinner theatre Price Fix
•    Steps of service
•    The importance of using dupe pads
•    Proper greeting of tables
•    The importance of asking for help when weeded
•    When to drop a check
•    Learn about fish
•    Weighing
•    Identifying
•    Suggesting
•    Review sections and table numbers
•    Review tipping procedure
•    PIV slips
•    Check in with manager before leaving.

Day Three: Kitchen Trail

•   Trainee arrives 3:30 and checks in with Manager who assigns a runner.
•   Introduce trainee to trainer, who will go over:
•   Opening Side work
•   Position numbers
•   How to read a dupe
•   How to change paper and ink in Micros printers
•   Steps of service
•   Service from right or left
•   Who gets served first
•   How to work with or be an expeditor
•   Packing To Go orders
•   Run food
•   Train with Chef
•   Ask and answer questions
•   Learn plate presentations
•   Train with Coffee Busser
•   Learn to make all coffee and tea drinks
•   What goes with price fix lunches and dinners
•   Check in with manager before leaving.

Day Four: Dinner closing shift

•    Trainee arrives 5:30 and checks in with Manager who assigns a trainer.
•    Trainee spends ½ hour looking at menu and boards of computer to become accustomed to how the items are worded on the menu and on the computer
•    Introduce trainee to trainer, who will go over:
•    What gets served with what dishes
•    When and what kind of silverware should be on the table
•    Computer work
•    Trainer lets trainee do all the computer input
•    Trainer shows shortcuts and quirky keystrokes
•    Review Steps of service
•    Review sections and table numbers
•    To Go Orders
•    Proper procedure for getting a void
•    How to ring a comp
•    What to do with a hotel referral table
•    How to process a House Account
•    How to process tax exempt guests
•    Crash Procedure
•    How to write a manual kitchen dupe
•    How to get a credit card authorized
•    Closing Side work
•    Check in with manager before leaving.

Day Five: Bar Trail

•    Trainee arrives 4:30 and checks in with Manager.
•    Introduce trainee to trainer, who will go over:
•    Opening Side work and counting bank procedure
•    Placement of bar items
•    Wines by the glass
•    Beers
•    Specialty drinks
•    Glassware
•    What drink goes in what glass
•    Who puts the glass up, waiter or bartender?
•    Restocking
•    Steps of service
•    Drink service
•    Food service
•    Check in with manager before leaving.

 Day Six: Brunch shift.

•    Trainee arrives 10:00 and checks in with Manager who assigns a trainee.
•    Introduce trainee to trainer, who will go over:
•    Opening Side work
•    Position numbers
•    What to do when you have to process a:
•    Credit card authorization - Gift certificates
•    Parties
•    Party sheets
•    Party procedures
•    Gratuity
•    Parties of 8 or more
•    Foreign guests
•    Speaking to customers about bad tips
•    Tips added to checks paid in cash
•    Walk out policy
•    Take test and give to manager.

Server's Quiz - Busser's Quiz - Bartender's Quiz - Host/ss Quiz