Brindisa 3 Weeks Introduction Waiter/Runner

WEEK COMMENCING:
Name of the Trainee:

TASK WEEK 1 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign Trainer Sign
Paperwork
Paperwork including copy and certify ID, Starter Checklist, Bank
Account Details, Email Adress, Personal Adress, Handbook, Locker Form, Uniform Form,
48H Agreement
Harri Introduction
Create Profil on Harri and introduce Harri/
TeamLive to new employee, including how to input holidays, day off

Fire Point (Assembly Point) and Emergency Exit

Uniform and Grooming

Check As per Uniform signed but mention again that
any employee is the image of Brindisa
Show the Restaurant
Show where things are kept, such as stock storage, chemical
cabinet, kp area, etc
Floor Plan Knowledge

Rules of the Restaurant

Example for London Bridge: Charcuterie tickets need to be sent
separate to food tickets

Introduction Daily duties and Deep Cleaning Sheet

Tevalis Introduction
Introduce Tevalis, create a login and password and show the
different sections, how to put order througth the system
Explain Allergies and how to deal with it
Present allergens matrix and
steps to follow to prevent any risk
Food and Drink Intro

Runner Experience

Presenting the Bill

Rubish System
Where the full bag bins goes and collection time

Shadow Me
Trainee follow a senior waiter on section to learn the steps of
service and get familiar with Brindisa

Steps of Service
Introducing the Brindisa Experience

Introduction to Seven Rooms

How to welcome guests at the door, how to seat a
booking or walk-in, change informations….
How to Deal with Complaints
Explain the rules regarding how to handle
complaint and understanding when manager should deal with it, always make your
manager aware of any complaint

Food Tasting
Everyday of the first week employee will be choosing one
dishes on the menu and given a proper introduction of the dishes

Catch-up
Seat down at the end of every shift to get feedback
from new employee and give your impression and tip regarding your observation

Comments:

TASK WEEK 2 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign Trainer Sign
Picoteo Training
Following Brindisa Training Manual
Vegetable Tapas Training
Following Brindisa Training Manual
Fish Tapas Training
Following Brindisa Training Manual
I Shadow You
Follow new employee making sure standards are
understood
Meat Tapas Training
Following Brindisa Training
Manual
Cured Training
Following Brindisa Training
Manual + (Training with IAGOto be schedule)
Cheese Training
Following
Brindisa Training Manual
Food Test

Catch-Up

TASK WEEK 3 DAY 1 DAY 2 DAY 3 DAY4 DAY5 Trainee Sign Trainer Sign
Wine Training
Introduction to our wine list
recognize the different type of wine that we proposed
Drinks Knwoledge
Introduction to the basic like coffee, spirits,
classic cocktails (Coffee Training to be schedule with Volcano)

Drink Test

Catch-Up

Comments:
Brindisa 3 Weeks Introduction Bartender
WEEK COMMENCING:
Name of the Trainee:

TASK WEEK 1 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign Trainer Sign
Paperwork
Paperwork including copy and certify ID, Starter Checklist, Bank
Account Details, Email Adress, Personal Adress, Handbook, Locker Form, Uniform Form,
48H Agreement
Harri induction
Create Profil on Harri and introduce Harri/ TeamLive to
new employee, including how to input holidays, day off

Fire Point (Assembly Point) and Emergency Exit

Uniform and Grooming

Check As per Uniform signed but mention again that
any employee is the image of Brindisa
Show the Restaurant
Show where things are kept, such as stock storage, chemical
cabinet, kp area, etc
Floor Plan Knowledge
Rules of the Restaurant
Example for London Bridge: Charcuterie tickets need to be sent
separate to food tickets
Introduction Daily duties and Deep Cleaning Sheet

Tevalis Introduction
Introduce Tevalis, create a login and password and
show the different sections, how to put order througth the system

Explain Allergies and how to deal with it

Present allergens matrix and
steps to follow to prevent any risk
Coffee Machine maintenance
Explain and show how the machine
need to be clean
How to used and clean the glass-washer
Explain and show products to be used for cleaning
Food and Drink Intro

Presenting the Bill

Rubish System
Where the full bag bins goes and collection time

Shadow Me
Trainee follow a senior bartender behind the bar to learn the
standarts of the bar

Steps of Service
Introducing the Brindisa Experience

Food Tasting
Everyday of the first week employee will be choosing one
dishes on the menu and given a proper introduction of the dishes

How to place fruit order

Follow the fruit part-level and place a call make
sure to mention that the order is for the bar

Catch-up
Seat down at the end of every shift to get feedback
from new employee and give your impression and tip regarding your observation

Comments:

TASK WEEK 2 DAY 1 DAY 2 DAY 3 DAY4 DAY5 Trainee Sign Trainer Sign
Cocktails Training
Explain every cocktails on our list and show how to make
them as well as how to batch

Coffee Induction
Induct new bartender to our coffes standart
Bar Standarts
Explain and show how fruits and herbs need to be prepare

Charcuterie
Explain and introduce the rules of how to prepare
charcuterie station and followed part level

Catch-Up
 TASK WEEK 3 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign Trainer Sign
Picoteo Training
Following Brindisa Training Manual
Vegetable Tapas Training
Following Brindisa Training Manual
Fish Tapas Training
Following Brindisa Training Manual
I Shadow You
Follow new employee making sure standards are
understood
Meat Tapas Training
Following Brindisa Training
Manual
Cured Training
Following the Brindisa Training
Manual + Training with IAGO
Cheese Training
Following
Brindisa Training Manual
Food Test

Catch-Up

Comments:
Brindisa Week Introduction + Training Supervisor/Assistant Manager
WEEK COMMENCING:
Name of the Trainee:

TASK WEEK 1 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign Trainer Sign
Paperwork
Paperwork including copy and certify ID, Starter Checklist, Bank
Account Details, Email Adress, Personal Adress, Handbook, Locker Form, Uniform Form,
48H Agreement

Harri Introduction
Create Profil on Harri and introduce Harri/
TeamLive to new employee, including how to input holidays, day off

Fire Point (Assembly Point) and Emergency Exit

Uniform and Grooming

Check As per Uniform signed but mention
again that any employee is the image of Brindisa

Show the Restaurant

Show where things are kept, such as
stock storage, chemical cabinet, kp area, etc

Floor Plan Knowledge

Rules of the Restaurant

Example for London Bridge: Charcuterie tickets
need to be sent separate to food tickets

Introduction Daily duties and Deep Cleaning Sheet

Tevalis Introduction
Introduce Tevalis, create a login and password and show
the different sections, how to put order througth the system

Food and Drink Intro

Runner Experience

Presenting the Bill

Explain Allergies and how to deal with it
Present allergens matrix and steps to follow to
prevent any risk

Rubish System
Where the full bag bins goes and collection time

Shadow Me
Trainee follow a senior waiter on
section to learn the steps of service and get familiar with Brindisa

Steps of Service
Introducing the Brindisa Experience

Introduction to Seven Rooms

How to welcome guests at the door, how to seat a booking
or walk-in, change informations….
How to Deal with Complaints
Explain the rules regarding how to handle complaint
and understanding when manager should deal with it, always make your manager aware
of any complaint
Food Tasting
Everyday of the first week employee will be choosing
one dishes on the menu and given a proper introduction of the dishes

Catch-up
Seat down at the end of every shift to get feedback
from new employee and give your impression and tip regarding your observation

Trainee Sign Trainer Sign Observations

Induction Site
Turn ON/OFF lighting system and music

Turn ON/OFF aircon and know how to used it

Fire System
Where is located and how to turn off in case of false alarm
and errors
Extration Panel Controler
Where is located as well as how to used it

Electric Panel Controler

Where is located as well as how to used it

Alarm System
How to use the alarm system
Gas Controler
Where is located as well as how to used it

Printer
How to print, change cardridge, reloated paper
Pronett
How to used it and rules regarding pacing call out

Open and Closed Awning

End of the Day Duties

Cash-Up "Sharepoint"
Creating a new cash-up of the day, input data such as
PDQ's totals and cash
Closing bills on Tevalis
Always double check if amount is right and cc not Refused

Print "Z" report on Tevalis and PDQ machines

Input discount and Petty-cash into "Sharepoint"

Input float count into "Sharepoint"

Print Tevalis report for cash-up

Input hours on Harri

U pdate if staff finish early or later

Service Report
Write service report and double check before submit that
every department are included in this one

Monday Duties
Open Cash-Up Analisys

Finalise Daily Cash-Up on Sharepoint

Banking
Double check daily taken match
with Sharepoint
Sending Invoices
Explain Paperless solution

Completed Harri Rota

Harri Wages Calculation
Explain how we
dedduct accrual into total
Calcul Wages + Sharepoint Imput
Show Excel tool
for it
Imput Bar/Kitchen financial Figures into Sharepoint

Create and write weekly report into Sharepoint

Send Incentive Winner to Alison

How to find the winner on Tevalis

Create New Rota for following week

Brindisa 3 Weeks Introduction Chef + Training
WEEK COMMENCING:
Name of the Trainee:

TASK
Paperwork
Paperwork including copy and certify ID, Starter Checklist, Bank Account
Details, Email Adress, Personal Adress, Handbook, Locker Form, Uniform Form, 48H
Agreement
Harri Introduction
Create Profil on Harri and introduce Harri/TeamLive to
new employee, including how to input holidays, day off
Fire Point (Assembly Point) and Emergency Exit
Uniform and Grooming
Check As per Uniform signed but mention again that any employee is
the image of Brindisa
Show the Restaurant
Show where things are kept and storage.

Kitchen Plan Knowledge

Rules of the Restaurant

Example for London Bridge rules are morning prerp, staff food is
made by Pans section…

Introduction Daily duties and Deep Cleaning Sheet for Monday

Checking on deliveries.
Deliveries mus be storage and checked acording with the chefinstarction, any
issues founded must be reported to manager.

Food and Menu Intro

Rubish System
Where the full bag bins goes and collection time
Shadow Me
Trainee follow a senior chef on section to learn the steps of service and
get familiar with Brindisa

Food Tasting
Everyday of the first week employee will be choosing one dishes
on the menu and given a proper introduction of the dishes
Catch-up
Seat down at the end of every shift to get feedback from new
employee and give your impression and tip regarding your observation

Comments:

Pans S
Han croqueta Training

Spinash croqueta Training

Black rice training: hoe to cook rice and mix on service

Pisto training: prep for pisto and how cook poached eggs

Catalan spinash training

Gambas al ajillo training: how to cook and service time.

I Shadow You
Follow new employee making sure standards are understood

Grill S
Octopus training: Mash and cook octopus.

Marinate and cook chichen training.

Chorizo plate training

Lamb chop training

Halibut training: hispi cabbage and px souce.

Crema de calaba toppings on service training

Secreto iberico: how to cook and piquillo garnish

Fryer S
Tortilla training

Bravas training

Side bread training.

Huevos rotos training

Piquillo training
How to do tempura and piquillo filling

Monte Enebro training

Larder
Ice cream training.

Chocolate mousse training

Tulipe, white choco mousse and cramble

Broken almond tart training

Sponge cake, syrup, pear

Cheese cake training.

Base, mix, how to cook, banana toffe

Sardinas en matrimonio training

Sardina and anchovi composition

Cheese training
Type of milk,how to cut, how top late and garnish

Romesco training

Crema de calabaza training

TASK
London Bridge general test about rules, staff, duties.

Section test
Food and section Knwoledge

Food and menu Test

Catch-Up

Comments:
WEEK 1 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign
Trainee Sign Trainer Sign Observations

Pans Section

Grill Section
 Fryer Section

Larder Section

WEEK 3 DAY 1 DAY 2 DAY 3 DAY4 DAY5 Trainee Sign

Trainer Sign
Observations
Trainer Sign
Brindisa 3 Weeks Introduction Chef
WEEK COMMENCING:
Name of the Trainee:

TASK WEEK 1
Paperwork
Paperwork including copy and certify ID, Starter Checklist, Bank
Account Details, Email Adress, Personal Adress, Handbook, Locker Form, Uniform Form,
48H Agreement
Harri Introduction
Create Profil on Harri and introduce
Harri/TeamLive to new employee, including how to input holidays, day off

Fire Point (Assembly Point) and Emergency Exit

Uniform and Grooming
Check As per Uniform signed but mention again that any
employee is the image of Brindisa
Show the Restaurant
Show where things are kept and storage.
Kitchen Plan Knowledge
Rules of the Restaurant
Example for London Bridge rules are morning prerp,
staff food is made by Pans section…
Introduction Daily duties and Deep Cleaning Sheet for Monday
Checking on deliveries.
Deliveries mus be stored and checked acording with the chef's instarction, any issues found
must be reported to manager.

Food and Menu Intro

Rubish System
Where the full bag bins goes and collection time

Shadow Me
Trainee follow a senior chef on section to learn the steps
of service and get familiar with Brindisa

Food Tasting
Everyday of the first week employee will be choosing one
dishes on the menu and given a proper introduction of the dishes
Catch-up
Seat down at the end of every shift to get feedback
from new employee and give your impression and tip regarding your observation

Comments:

Trainee Sig

Kitchen Assist
Roll croqueta training

Gambas training

Wash vegetables training

Oregano training

Gordales training

Squid for marca training

Clean plates and utilites training: how to use washing equipement.

Correct use of cleaning chemicals

Clean duties on dry store training

Organise deliverys training

Comments:
Comments:
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Trainee Sign
 Trainee Sign Trainer Sign Observations

Kitchen Assistant Section

Trainer Sign
Observations
Memorable at Brindisa
WEEK COMMENCING:
Name of the Trainee:

Memorable at Brindisa Date Completed Trainee Sign Trainer Sign Observations

Greeting Table
Smiles & Eye Contact
Welcome & recognize everyone at the table
Ask if they been to Brindisa
before
Be personal not scripted
Be present, no rushed or distracted
Offer apperitif and water
prior to take orders

Read the table - What experience do they want

Appropriate body language, vocaltone, level of

enthusiasm, facial expressions

Make guests feel welcome, important, special, that

they are in friendly and capable hands

Taking Order
Smile and always eye contact with each guest

Focus not rushed

"Explain the different sections of the
menu (Picoteo, vegetable tapas…) and how food will be
deliver
Make appropriate recommendations, what guests
may genuily enjoy
Offer a bottle or a jug instead
of glasses
Handle specials request
Always ask if guest have any sort of
allergys or intolerance
Reinforce guest decisions when appropriate
Uspelling bread with gambas, 4 croquettes….(see upsell
sheet)
Processing order on Tevalis
Ensure picotea charcuterie and cheeses are put first
with bread and break line then fish, meat….

Checkback
Ask specific questions never "How's evrything?"
Example: How did you find
the romanesco sauce

Be genuinely interested in responses

Make guests feel that you want to make everything

perfect
Example: top up wine or water, clean
table of spiling

Proposed more dishes or drinks as well as dessert

and coffee/digestif

Offer the bill and follow with payment

Last Impression
Ask for feedbacks regarding their evening

Thanks your guest to dine with us today

End their experience with hoping to see them again

soon