The DineSkills curriculum
A training plan for a whole restaurant: two blocks every hire takes, then one block for each job in the house. Each track is five lessons of five minutes, watched on a phone between shifts.
- Areas
- 7
- Tracks
- 70
- Lessons
- 350
- Minutes a lesson
- 5
The first two areas are for everyone. Before the First Shift is the compliance core: food safety, allergens and the words the house uses, assigned to every starter on day one. On the Floor follows for anyone who faces a guest or works a rush.
After that, each area is one job: servers, hosts and counter, bar and coffee, the kitchen, and the people who run the shift. A manager tells a new hire which two blocks to do, and the app does the rest.
Tracks marked live are in the app today. The rest are listed so you can see the whole plan, and a restaurant plan covers every track as it is released.
01 Before the First Shift
Every new hire, whatever the job, on day one. For everyone
| Path | Track | Status |
|---|---|---|
| Starting Well | Your First Shift | |
| Starting Well | The Phrases Every Shift Needs | |
| Starting Well | Respect, Inclusion and New Starters on the Team | |
| Food Safety and Hygiene | Handwashing and Personal Hygiene in a Kitchen | |
| Food Safety and Hygiene | Working Sick: Illness, Wounds and Reporting | |
| Food Safety and Hygiene | The Danger Zone: Cooking, Holding and Cooling Temperatures | |
| Food Safety and Hygiene | Preventing Cross-Contamination | |
| Food Safety and Hygiene | Cleaning and Sanitising That Works | |
| Allergens | The Common Allergens and Where They Hide | |
| Allergens | Taking an Allergy Order Safely | |
| Allergens | Preventing Cross-Contact in the Kitchen | |
| Allergens | Vegetarian, Vegan, Halal, Kosher and Other Dietary Needs | |
| Allergens | When a Guest Reacts: Allergic Emergency Response |
02 On the Floor
Anyone who faces a guest or works a rush. For everyone
| Path | Track | Status |
|---|---|---|
| Working the Rush | Surviving and Winning the Rush | |
| Working the Rush | Front and Back of House Working Together | |
| Working the Rush | Calls, Cover and Communication on the Floor | |
| Hard Moments With Guests | Handling a Complaint at the Table | |
| Hard Moments With Guests | Angry, Rude and Demanding Guests | |
| Hard Moments With Guests | Harassment, Threats and When to Call for Help | |
| Hard Moments With Guests | Understanding Guests You Cannot Fully Follow | |
| Looking After Yourself | Stress, Pressure and Keeping Your Cool | |
| Looking After Yourself | Feet, Backs and Long Shifts |
03 Servers
Waiting staff, runners and anyone who takes an order. By role
| Path | Track | Status |
|---|---|---|
| Reading the Table | Reading the Table: Occasions, Moods and Pace | |
| Reading the Table | Children, Groups and Solo Diners | |
| Reading the Table | Accessibility and Guests Who Need Extra Help | |
| Knowing the Menu | Learning a Menu Fast | |
| Knowing the Menu | Describing Dishes So Guests Want Them | |
| Knowing the Menu | Specials, Sold-Out Items and the Pre-Shift Briefing | |
| Taking and Running Orders | Taking Orders Accurately at the Table | |
| Taking and Running Orders | Modifications, Special Requests and the Order System | |
| Taking and Running Orders | Timing Courses and Running Food | |
| Selling and Regulars | Upselling Without Pushing: Suggestive Selling Basics | |
| Selling and Regulars | Selling Drinks, Starters and Desserts | |
| Selling and Regulars | Specials, Pairings and Premium Options | |
| Selling and Regulars | Creating Regulars: Remembering and Recognising Guests | |
| Service Recovery | Fixing Wrong Orders, Long Waits and Cold Food | |
| Service Recovery | Recovery Offers: Comps, Remakes and Follow-Up | |
| Payments and the Section | Handling Cash and Giving Change Correctly | |
| Payments and the Section | Cards, Contactless, Splits and Tips | |
| Payments and the Section | Side Work and Section Handover |
04 Hosts and Counter
Whoever is first at the door, on the phone or at the counter. By role
| Path | Track | Status |
|---|---|---|
| The Door | The First Thirty Seconds: Greeting Every Guest | Live now Free |
| The Door | Seating, Waitlists and Table Turns | |
| The Door | Phone Calls, Reservations and No-Shows | |
| Orders Away From the Table | Takeaway, Delivery and Phone Orders That Sell |
05 Bar and Coffee
Bartenders, barbacks and baristas. By role
| Path | Track | Status |
|---|---|---|
| Behind the Bar | Bar Setup, Pours and Speed | |
| Behind the Bar | Serving Beer, Spirits and Simple Mixed Drinks | |
| Behind the Bar | Wine and Beer Service at the Table | |
| Responsible Alcohol Service | Spotting Intoxication and Refusing Service Kindly | |
| Responsible Alcohol Service | Checking Age and Serving Only Adults | |
| The Coffee Bar | Espresso and Milk: Consistent Drinks Every Time | |
| The Coffee Bar | Cafe Counter Service and Queue Flow |
06 Kitchen
Cooks, prep, expo and the dish pit. By role
| Path | Track | Status |
|---|---|---|
| Station Fundamentals | Mise en Place: Setting Up a Station | |
| Station Fundamentals | Knife Skills and Cut Safety | |
| Station Fundamentals | Reading Tickets and Kitchen Calls | |
| Cooking and Plating on the Line | Cooking to Order: Temperatures, Timing and Consistency | |
| Cooking and Plating on the Line | Plating, Passing and the Expo Window | |
| Cooking and Plating on the Line | Prep Lists, Par Levels and Waste Control | |
| Kitchen Safety | Burns, Cuts, Slips and Fire on the Line | |
| Kitchen Safety | Fryers, Grills, Ovens and Hoods | |
| Back of House | Receiving, Storing and Rotating Stock | |
| Back of House | Dish Pit Mastery: Wash, Rinse, Sanitise | |
| Back of House | Pests, Waste and Back-of-House Hygiene |
07 Shift Leaders and Managers
Whoever opens, closes and runs the shift. By role
| Path | Track | Status |
|---|---|---|
| Opening and Closing | Opening Checklists That Set Up the Day | |
| Opening and Closing | Closing Down: Cleaning, Restocking and Securing | |
| Leading the Shift | Running a Pre-Shift and the Floor Plan | |
| Leading the Shift | Coaching, Feedback and Motivating the Team | |
| Leading the Shift | Incidents, Staffing Gaps and the Manager's Close | |
| Protecting the Business | Voids, Discounts, Walkouts and Preventing Theft | |
| Protecting the Business | Turning Feedback and Reviews Into Better Service | |
| Protecting the Business | Training a New Starter in a Week |