loyment. The new employee spends most of his time stuffing. The only times they are permitted to leave the line is when more food needs to be prepared. They are accompanied by an ace and shown how to prepare whatever is needed.After the first week or so, the trainee is ready to be tested once again. During busier periods, they are told to not step back but to stick it out and do the best of their ability. When they leave the line to cook food, they go alone. Depending on their impressiveness, they are sometimes ready to begin doing the more difficult tasks like steaming and wrapping.During the second week of training, the employee is sat down in the food court and subjected to a series of written tests called STP I. They are teamed up with either the MIC or an experienced employee and they go through the entire book, discussing every question. Making sure the trainee understands every concept in the book is crucial to their performance.After a month at The Bell, the new worker is expected to be doing pretty well. They should know all of their menu items, have a basic understanding of each position on the line, and be able to take ther inituative to keep their area clean and well stocked up. They are scheduled earlier in the mornings to get a better understanding things such as the holding times for all the products, and how to set up the line. They are also scheduled later at night to learn how to break down the line and clean the store.As a manager, I can tell which employees will succeed within the first month. The ones that aren’t doing as well are simply not taught anything else. Their training will continue to focus on the basics concepts of operating a restaurant. At the next review period, their progress will be checked, and a decision will be made whether to further their knowledge, or to continue at the slower pace. Those who go above the set standars are the ones who are taught more. They are trained to ...
