Staff Training Quotes

Hospitality is almost impossible to teach. It's all about hiring the right people.

Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.

WWE had years to develop and train their staff. WWE makes sure the production team got exactly what Vince McMahon was looking for and how he wanted it.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.

I wanted to greet people in Telugu, so I asked someone how to say 'How are you' in Telugu. In fact, I instructed my entire staff to speak to me only in Telugu. So, there were times when I would ask them to translate certain words for me in Hindi, but the effort paid off.

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

Training should not be confined to trainees. It should be a continuous process, and should include the entire professional staff of the agency. The more our people learn, the more useful they can be to our clients.

One had a knife. But I had a staff and was trained to use it.

Today, when I hire, I look for people who want to be trained and molded.

Prison officers face enormous pressure. The levels of violence inside our prisons are too high.

The only thing worse than losing an employee you have trained is keeping an employee you haven't trained.

I think the most effective way to run a kitchen is to teach, not to just yell.

A bar is a factory, a marketing organization, and a service organization all in one.

Effective teacher support in my mind is the same thing as effective management. Our teachers need strong management, just like anyone in any profession.

All our hiring staff are trained to interview in English. They're trained to look for Westernized segments because we deal with global customers.

When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

We do very little re-writing in the office. We often take on people who show great promise and who we hope will develop into somebody important and someone good.

There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.

There is always frustration from people who work in schools that things keep changing but it is an unfortunate truth with the world of work changing as rapidly as it is, we do have to change.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

Too often, hospital staff are incented by management to get work done without worrying about care, and clinicians are too often not even trained to think about care.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

When you have turnover, somebody not work out, they'd leave, it really affects a young organization because you don't have your process down pat. You got people coming and going who are affecting your direction. It's just really hard to start from scratch and quickly put your direction in place and be able to stick to it.