Restaurant Ready: Your Full Guide to the Restaurant Industry

Hospitality training; Restaurant operations; Food safety; Responsible alcohol service (RSA)

What you'll learn
- Clearly differentiate FOH and BOH roles and responsibilities, and apply hospitality teamwork principles to collaborate and support colleagues effectively daily
- Define workplace ethics—integrity, accountability, and fairness—and apply a clear decision framework aligned to the corporate code of conduct in real scenarios
- Process diverse payment types on a POS and perform accurate cash handling, including balancing tills, reconciling receipts, and giving correct change reliably
- Deliver core service: set tables take precise orders, and use menu knowledge to explain items, suggest pairings, and handle dietary needs safely professionally
- Use proactive, empathetic communication to anticipate diner needs, ensure great interactions, and apply structure to complaints and effective service recovery
- Identify key bar tools, execute core mixology methods precisely, and explain and apply responsible alcohol service (RSA) principles across common scenarios too
- Apply mise en place to arrange an efficient prep station, and execute basic knife skills using safe grips—pinch and claw grips—maintaining speed and safety too
- Implement critical workplace and food safety: prevent cross-contamination, manage allergens, and execute five-step professional dishwashing procedure each shift

Requirements
- None

Description
“This course contains the use of artificial intelligence”

Course Description

Restaurant Ready: Your Complete Guide to the Restaurant Industry is a practical, end-to-end training program designed to make new and aspiring hospitality professionals job-ready fast. The course tackles a common industry challenge: fragmented, inconsistent onboarding that leaves gaps in knowledge, slows performance, and risks safety, compliance, and guest loyalty. We replace that patchwork with a cohesive, standards-driven curriculum that builds speed, precision, and trust from day one.

You’ll master the essentials that drive daily operations and long-term success. In front-of-house, learn service flow, table setting, accurate order-taking, and proactive guest communication, along with professional complaint handling and service recovery. In back-of-house, apply mise en place, organize efficient prep stations, and execute safe knife skills using the pinch grip and claw hand. Across both FOH and BOH, develop teamwork, handoff discipline, and a shared language of hospitality.

Financial integrity is central: you’ll practice POS operation across payment types, cash handling, change accuracy, till balancing, and basic reconciliation. Safety and compliance are non-negotiable pillars throughout. You’ll implement food safety systems to prevent cross-contamination, manage allergens confidently, and follow five-step professional dishwashing procedures. You’ll also internalize responsible alcohol service (RSA) principles to serve ethically and lawfully.

Ethics and professionalism are woven into every module. You’ll define integrity and accountability, then apply a simple, practical decision-making framework aligned with corporate codes of conduct. By course end, you’ll be a confident, consistent, and conscientious professional—ready to deliver service excellence, protect your organization’s reputation, and grow your career with credibility and speed.

Who this course is for:
- Individuals with little to no prior experience who are seeking their first restaurant job in the hospitality industry.
- New or aspiring professionals targeting foundational, entry-level roles such as cashiers, waiters, bartenders, kitchen support personnel, prep cooks, or dishwashers.
- New hires within a restaurant organization who are currently undergoing their initial onboarding period.
- Existing restaurant staff (such as servers or barbacks) who wish to transition into specialized roles (e.g., bartending) or are seeking a refresher on best practices for specific areas like POS system transactions.
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