Professional Development for Restaurant Employees with Train 321

Equip your entire team with a vital array of restaurant knowledge though easy to digest video courses. This program helps provide a consistent foundation for both your veteran employees and your new hires. Courses can be assigned to specific team members and you can track their progress.

Program benefits can include:

• Building employee confidence and motivation to grow can-do attitudes across your whole team
• Helping to reduce turnover by improving cross training across all aspects of the restaurant operation
• Reinforcing consistent safety and sanitation standards to reduce accidents and injuries
• Highlighting common mistakes and potential dangers to avoid
• Efficiently bring new team members up-to-speed on operational standards

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INTRODUCTION VIDEO

LEARN MORE / sign up

If you have questions or need assistance contact John Hamilton at JHamilton@OregonRLA.org or 503.682.4422

Pricing

Choose an annual or monthly subscription to cover your entire team. This training package includes Front of House Curriculum, Back of House Curriculum, Safety & HR Basics and Bar Basics.

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# OF STAFF:
Individual
 Up to 20
21 - 40
41 - 80
81 - 120
121 - 200
201+

MONTHLY: ORLA Member / Non-Member
$25 / $45
$50 / $100
$100 / $200
$150 / $300
$200 / $400
$250 / $500
Call for pricing

# OF STAFF:
Up to 20
21 - 40
41 - 80
81 - 120
121 - 200
201+

ANNUAL: ORLA Member / Non-Member
$550 / $1,100
$1,100 / $2,200
$1,650 / $3,300
$2,200 / $4,400
$2,750 / $5,500
Call for pricing

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SEXUAL HARASSMENT PREVENTION: $10 ORLA Member / $20 Non-Member

Purchase this course separately.
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​Length: 60 min (employee) | Length: 120 min (manager)
In this course you will learn the definition and various forms sexual harassment and prevention. The course will review the complaint process, discipline, tips for witnesses and unlawful retaliation.

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Check out all the benefits and join your association today!

Program Courses

Front of House Curriculum | 16 Courses

Front of House 101
Length: 6 min
This training will define the front of the house, review common guest interactions and general shift requirements.

Knowing the Menu
Length: 6 min
This course will review the importance of knowing the menu. Tips will be provided on how to memorize the menu and what to know about menu items.

Common Restaurant Lingo
Length: 10 min
In this training you will learn common lingo that is used throughout the industry.

Telephone Etiquette
​Length: 10 min
In this training you will learn the proper etiquette when answering the phone, speaking to guests and receiving messages.

Greeting Guests
​Length: 6 min
In this training you will learn the importance of greeting guests and helpful tips on guest services.

Dealing with Difficult Customers
​Length: 8 min
In this course you will learn how to help prevent burnout and increased stress when dealing with a difficult customer.

Host
​Length: 6 min
In this course you will learn common host job duties and ways to manage the flow of guests from greeting, seating to departure.

Food Runner
​Length: 6 min
In this course you will learn qualifications of a food runner and common job duties.

Busser
​Length: 6 min
The training will highlight the primary responsibilities of a busser and tips to delivering excellent customer service.

Restaurant Cashier
​Length: 6 min
This training will provide you with a cashier’s job duties and responsibilities. The course will review proper guest service guidelines and tips to be a successful restaurant cashier.

Server
​Length: 15 min
In this course you will learn the job duties and responsibilities of a server. Alcohol safety basics will be reviewed along with server etiquette.

Open-Ended Questions
​Length: 5 min
In this course you will learn how to ask open-ended questions. These questions will help lead you to successful business relationships with your customers.

Full Hands In, Full Hands Out
Length: 5 min
This course will teach you the meaning of Full Hands In and Full Hands Out.

Upselling
​Length: 6 min
This course will define and explain the importance of restaurant upselling. Tips will be provided on how and when to upsell properly.

Table Set Up and Clearing
​Length: 10 min
This course will review different table set ups and tips for proper table clearing.

Soda Fountain Machine
​Length: 6 min
In this training you will learn troubleshooting and basic cleaning tips for the soda machine.

 

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​Back of House Curriculum | 12 Courses

Back of House 101
​Length: 6 min
This course will provide you with an overview of the back of the house. It will highlight various job duties, common kitchen stations and kitchen philosophies.

Common Restaurant Lingo
Length: 10 min
In this training you will learn common lingo that is used throughout the industry.

Knowing the Menu
Length: 6 min
This course will review the importance of knowing the menu. Tips will be provided on how to memorize the menu and what to know about menu items.

Prep Cook
​Length: 8 min
In this course you will learn the job responsibilities of a prep cook and tips to successfully execute the role. The course will review the qualities of a good prep cook.

Line Cook
​Length: 10 min
This training will review the common responsibilties of a line cook as well as tips to successfully execute the role. The training will highlight various types of line cooks.

Expeditor
​Length: 5 min
This training will review the expeditor’s role in the restaurant and includes common job duties.

Dishwasher
​Length: 5 min
This course will review dishwasher’s job guidelines, responsibilities, and proper hygiene practices.

Knife Safety
​Length: 8 min
This course is designed to make using knives in the workplace as safe as possible. The course will review basic knife safety, how to properly clean and sharpen knives.

Fryer Safety
​Length: 6 min
In this training you will learn the different fryer risks for injuries and tips for using the fryer safely.

Hood Safety
​Length: 10 min
This course will review kitchen hood fire extinguishing systems, potential causes of hood fires and the proper hood cleaning and maintenance practices.

Cuts & Lacerations
​Length: 12 min
This course teaches you how to properly use and clean sharp tools in the kitchen. You will learn correct use of tools and protection equipment to help prevent cuts and lacerations.

Burn Prevention
​Length: 8 min
This course will provide you with the proper procedures for the operation and maintenance of deep fryers to prevent burns, as well as train employees in basic first aid.

 

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​Safety and HR Basics | 10 Courses

Cleaning and Sanitizing
​Length: 10 min
This course will provide you with tips for best practices to thoroughly clean, disinfect and sanitize guest and service areas.

Slips, Trips, and Falls
​Length: 8 min
This course will give you an overview of common slip, trip and fall hazards in hospitality industry. You will learn how to recognize potential hazards and prevent injuries.

Proper Lifting
Length: 10 min
In this course you will learn how to properly lift and carry items to prevent injuries. It will teach you about the back and the common injuries resulting from a weak back or improper lifting.

Ice Safety
​Length: 9 min
This training will teach you the importance of properly servicing and cleaning the ice machine. It will also provide you with guildlines on proper cleaning and sanitizing as well as recommendations to avoid ice contamination.

Fire Extinguisher
​Length: 6 min
In this course you will learn the basics of fire extinguishers. You will learn the different types of fires and which fire extinguisher to use in each case.

Active Shooter
​Length: 12 min
In this course you will learn how to recognize the signs of workplace violence and the profile of an active shooter. This course will provide you a guideline on how to respond when an active shooter is in the area and how to proceed when law enforcement arrives.

Violence in the Workplace
​Length: 15 min
This course will teach you about workplace violence, its cause and how to handle. You will also learn about workplace bullying including examples and what to do about it.

Armed Robbery 
Length:
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Workplace Diversity
​Length: 16 min
In this training you will learn about diversity and the benefits of working in a diverse environment.

Workplace Ethics
Length: 11 min
This course will define ethics and explain the role they play in the workplace.

 

 

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Bar Basics | 12 Courses

Bartending 101
​Length: 30 min
This course will review the fundamentals of bartending such as bar prep work, pouring alcohol, bar supplies and common bar lingo.

Variations of Beer
​Length: 10 min
In this training you will learn how beer is made, the different variations of beer as well as suggested pairings.

Variations of Liquor
​Length: 10 min
This course will teach you what liquor is, the different varitations of liquor and how its made.

Variations of Wine
​Length: 10 min
In this course you will learn how wine is made, the different variations of wine and steps in the wine making process.

 

 

 

Barback
​Length: 6 min
In this course you will learn more about the role of a barback. It will highlight the responsibilties, common duties and traits of a good barback.

American Ales
Length: 5 min
In this course, you will learn the difference between various ales available in America.

American Sparkling Wines
Length: 5 min
In this course, you will be introduced to American sparkling wines and the methods of creating them.

Beaujolas Nouveau 
Length: 5 min
In this course you will learn about Beaujolas Nouveau wine. The training will review Beaujolas Nouveau traditions, how it is made and perfect pairings.

California Chardonnay
Length: 5 min
This course will introduce you to different aspects of California Chardonnay. You will learn about the grapes and when they are harvested and the various Chardonnay flavors.

Gin
Length: 5 min
In this course you will learn about top shelf and lower shelf gins. You will learn about legal requirements in the making of gin.

Porter and Stout
Length: 5 min
This course will teach you the basics of the difference between porters and stouts.

Sake
Length: 5 min
This course will introduce you to Sake and how it is made.