#hospitalitytraining
I asked the managers why the floor was so thin. They said corporate wants eleven percent labor. So I asked the only question that matters. Do they want eleven percent labor, or do they want the restaurant to be busy? Because you have to pick one. You can absolutely hit eleven percent. You hit it when your sales are already up here. Not when they are falling. That is the problem nobody in that building was naming. Labor is high, so cut labor. That is the reflex. The other move is to say labor is high because sales are down, so what happened to the sales? What did we do six months ago? What did we do over the last twelve months that let the sales slide? What are we doing to stop the bleeding and push them back up? Nobody asked that. They just cut. And the guest pays for it. I sat in that dining room and I would not have come back. The food was not good enough to carry a thin floor. Here is the line I keep repeating. Labor is a symptom. The problem is somewhere else. And they are treating the symptom while the problem keeps growing. Yes, be fiscally responsible. You have to be. But be realistic about what result you want out of what you are putting in. Restaurant leadership is refusing to let a percentage make a decision that belongs to a person. Restaurant training systems are what let a smaller team actually hold the standard, instead of just being fewer. Hospitality training is the first thing to die on an understaffed floor. Your restaurant culture tells your managers whether they are allowed to push back. Cut deep enough and you trade guest experience for a number, then lose both. Thin floors also cost you people. Nobody stays on a station that is impossible to work, and that turnover costs more than the hours you saved. Every restaurant owner should ask which one they are actually buying. #hospitalitytraining #restaurantleadership #restaurantsystems #restaurantowner
Preston Lee196,900 views • 8 days ago
Guests shouldn’t have to pause. Not their conversation. Not their moment. Not their experience. But most service does exactly that… “Who wants another margarita?” “Anyone else need a drink?” Now the whole table freezes. Everyone looks around. People start calculating… Who’s drinking too much… Who’s not drinking at all… You just turned a smooth experience into a social check-in. High-level service doesn’t interrupt. It observes. It anticipates. It moves… quietly. Open-handed service isn’t just about form… It’s about protecting the guest’s moment. You see the glass getting low. You make eye contact. A subtle gesture. A nod. Done. No spotlight. No interruption. No awkward energy shift. Just seamless continuation of their experience. That’s the difference between: Service (reactive & loud) and Hospitality (intentional & invisible) And here’s what most people miss… When guests don’t get interrupted, they stay longer in the moment. When they stay longer in the moment… They order more. They enjoy more. They come back more. It’s not just better service. It’s better business. Train your team to stop talking so much… …and start seeing more. That’s where the money is. CLICK THE LINK IN OUR BIO and we’ll send you our free Average Ticket Multiplier 🎯 #restaurantowner #restaurantmanagement #hospitalitytraining #servertraining #waiterlife
TRL - Server Money Making197,800 views • 7 months ago
Restaurant training shouldn’t leave managers repeating the same reminders every shift. If the standard only holds when you’re standing there, look at what’s missing between the training and the floor. There are three connected pieces. Training gives people clarity. Show your team what good performance looks like. Demonstrate it, let them practice, and check that they understand. Systems make it repeatable. Give people a clear way to execute what they learned. Who does it? When does it happen? What does completing it correctly look like? Accountability keeps it working. Managers follow up, recognize good execution, correct gaps, and check again. The expectation stays consistent across shifts and leaders. That’s how restaurant systems support the team instead of becoming another document nobody uses. Hospitality training needs all three pieces. Your guests should feel the standard regardless of who’s working, and your employees should know what’s expected without having to guess. Before blaming a lack of buy-in, check the structure you’ve provided. Does your team understand the task? Do they have a process to follow? Does leadership consistently follow through? Which part needs the most work in your restaurant? #RestaurantTraining #RestaurantSystems #TeamAccountability #RestaurantLeadership #HospitalityTraining
Preston Lee11,200 views • 25 days ago
One of the most undertrained positions in a restaurant… Is the host stand. I'm hosting a FREE 90-minute interactive Masterclass on **Monday, July 13th at 12 PM Pacific / 3 PM Eastern** where I'll show you how to: • Raise your average ticket • Turn order takers into true hospitality professionals • Build a stronger service culture • Create training systems your team will actually follow Spots are limited because everyone will be participating live. CLICK THE LINK IN OUR BIO and I'll send you the details. #RestaurantOwner #RestaurantManagement #HospitalityTraining #RestaurantLeadership #FrontOfHouse
TRL - Server Money Making20,200 views • 4 months ago
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