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Restaurant staff training

Great service, one shift at a time.

Five-minute lessons for servers, hosts, bartenders, baristas, kitchen crews and shift managers. One table, bar, kitchen or shift situation per lesson, with the exact words and steps to use, on a phone between shifts.

Start free Set up your restaurant
A restaurant server reading a short training lesson on her phone between set tables before service
5
lessons
1
tracks
1
areas of restaurant work
5
minutes each
The problem

Most restaurant training happens mid-shift, in a hurry, and differently on every rota.

A new hire follows whoever is on, copies their habits, good and bad, and learns the rest from guests' faces and the chef's temper. The standard lives in a laminated sheet nobody reads, and the same mistakes come back with every new starter.

  • Too long to schedule

    A classroom session means taking people off the floor on a day they are needed, so it happens once, at induction, if at all.

  • Too general to use

    Advice about "great hospitality" does not tell anyone what to say to the guest whose starter is late or who asks about nuts.

  • Too rare to stick

    A habit shown once is a memory, and a faint one. Greeting, allergens and hand hygiene need repeating until they become reflexes.

How it works

One situation, five minutes, the words to use.

Every lesson takes one real moment on a shift and shows what good looks like, what usually goes wrong and how to recover. A presenter talks it through; the learner reads, listens and answers.

  1. One shift situation per lesson

    A guest with an allergy, a wrong order at the pass, a queue at the host stand. The lesson shows the standard, the common mistake and the recovery, with the exact phrases.

  2. Plain English, for everyone

    Written for teams where English is often a second language. Short sentences, no jargon, and every kitchen or floor term explained in one line the first time it appears.

  3. Checked, not assumed

    Each lesson ends with a few questions about what you would actually do, so the habit is tested before the next guest tests it for real.

Every role

Built for the whole house, front and back.

Tracks are organised by area and by role, so a line cook, a bartender, a host and a shift manager each get the lessons that match their day.

  • Kitchen line

    Mise en place, tickets, temperatures, knife safety, cross-contamination and the dish pit.

  • Bar and coffee

    Setup, pours, classic cocktails, wine service, espresso and responsible alcohol service.

  • Host stand and floor

    Greeting, seating, waitlists, reading the table, taking orders and running food.

  • The whole team

    Pre-shift, the rush, front and back of house working together, complaints and the close.

What it covers

Ten areas of restaurant work, opened track by track.

Every area starts with practical foundations and goes deeper by role. Free tracks let anyone begin; Premium opens the rest for a person or a whole restaurant.

  1. Welcoming and Serving Guests

    1 tracks, 5 lessons
    • The First Thirty Seconds: Greeting Every GuestFree to start

New tracks are added to the library over time. What you see here is what learners can open in the app today.

Pricing

Start free. Pay for the rest by the month, the year or the seat.

Free tracks cost nothing. Past them there is one flat price for a person and one price per seat for a restaurant or a team, in US dollars.

See the plans
Free
Free tracks across several areas: greeting guests, allergens, the bar, complaints and the rush.
$29.99 a year
Every area and every track, for one person, billed once a year.
$24.00 per seat, a year
Per seat for a restaurant, a cafe or a group, with an invite link, a web dashboard and invoices.
Questions

Before you ask

How long does a lesson take?
About five minutes. A track is five lessons, so a person can finish one in under half an hour, spread across as many shifts as they like.
Is it only for people who speak English well?
No. The lessons are written in plain English for teams where English is often a second language: short sentences, no jargon, and every floor or kitchen term explained the first time it appears. There is also a whole path of service English for the floor.
Does it work on a phone?
Yes. Lessons are designed for a phone first, which is where restaurant staff actually have five spare minutes. There is also a web app for anyone at a desk.
Can we give each role only the lessons that apply to them?
Yes. The library is organised by area, path and track, by station and by role, so a line cook, a bartender and a host each start on what matches their day instead of everyone sitting through everything.
Does it replace a food safety certificate?
No. The lessons teach good practice on allergens, temperatures, hygiene and cleaning in plain terms, without naming any country's law or agency. Where your area requires a certificate or an inspection, that stays with you; DineSkills is the daily practice behind it.
How do we know whether staff actually did the training?
Every lesson ends with a few questions about what the learner would do. A restaurant plan comes with a web dashboard where the person running it can see who has started and completed which tracks.
What does it cost?
The free tracks cost nothing. Past them there is a flat price for a person, by the month or the year, and a per-seat price for a restaurant or a team that gets cheaper as the team grows. Both are on the pricing page.
For restaurants

Tell us about your restaurant.

Say roughly how many staff you have and which areas you want to start with. We answer every message ourselves.

Get in touch

Straight to a person, not a sales sequence.