Does anything have, or know where to get, an instruction booklet to give to your managers? So that if there are any stupid questions they can just look it up rather then call and bother me on the few hours i have “off”?
I’ve been looking for something on-line that I can use as a good starting book and adjust to fit the needs of my pizzeria.
We have made our own over the year’s. They still call. Just now getting to the point when they call instead of figuring it out for them, I say we’ll what do you think you should do?
I think it’s been working, calls are less frequent and questions are less ridiculous.
There is a book out there called “Supervision In the Hospitality Industry” I used it a class I took at Culinary School. It may help your people