Sous chefs and expeditors, resos and high tops.
The safe internal temperature of chicken.
Squirrel (the POS system).
Restaurants are a world of their own, with a language and safety standards you just won’t find anywhere else. Given all that, it’s hard enough for people born here to find their place in the kitchen or front of house, never mind for those who speak English as a second language.
With some estimating that more than a third of kitchen and fast food workers are non-natives, the restaurant industry enjoys incredible diversity, but also challenges when it comes to training.
How can your restaurant break through language barriers to successfully train and develop team members who aren’t native English speakers?