Frenchmans Creek Team Website

Frenchmans Creek Team Website Frenchmans Creek Team Website Frenchmans Creek Team Website

Frenchmans Creek Team Website

Frenchmans Creek Team Website Frenchmans Creek Team Website Frenchmans Creek Team Website
  • Home
  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
  • Documents
  • More
    • Home
    • F&B Training
      • Training Agenda
      • Chapter 1- We're Wycliffe
      • Chapter 2- Hospitality
      • Chapter 3- Being on Site
      • Chapter 4- The Basics
      • Chapter 5- Culinary
      • Chapter 6- Beverage
      • The Grille
      • Flavours & Cliffe
    • Documents
  • Sign In
  • My Account

  • Signed in as:

  • filler@godaddy.com

  • My Account

  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
  • Documents

Account

  • My Account

  • Sign out

  • Sign In
  • My Account

Welcome

This training agenda is a guide to set our staff up for success.  Please ensure you complete all chapters necessary and to the very end of completion.  

Click here to begin

Training Agenda

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

  • About Wycliffe
  • Tour the Clubhouse
  • Departments  Management Team
  • Our Renovation
  • Where you belong


Chapter 1

Chapter 2- Hospitality

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

  • Wycliffe Conduct
  • Phone Etiquette
  • What is Hospitality
  • You are Wycliffe

Chapter 2

Chapter 3- being onsite

Chapter 1- We're wycliffe

Chapter 3- being onsite

  • Hours of Operation
  • Our location
  • Parking
  • Time Clock
  • Appearance
  • Cell Phones
  • Attendance
  • Accidents
  • Red Cross
  • On Site Injury
  • Shoes


Chapter 3

Chapter 4- The Basics

Chapter 4- The Basics

Chapter 3- being onsite

  • Server basics
  • How to walk on the floor
  • How to pour water
  • How to clear a table
  • How to carry a tray

Chapter 6

Chapter 5- Culinary

Chapter 4- The Basics

Chapter 5- Culinary

  • Dressings
  • Condiments
  • Cheeses
  • Cuts of Beef
  • Allergies
  • SafeStaff Training

Chapter 4

Chapter 6- Beverage

Chapter 4- The Basics

Chapter 5- Culinary

  • How to cut fruit
  • Fountain/Juices/Egg Cream
  • Coffee/Tea offerings
  • Beer
  • Basic Liquor
  • Cocktails
  • Wine Basics
  • How to open a bottle of wine

Chapter 5

THE GRILLE

Flavours & CLIFFE

Flavours & CLIFFE

  • Kitchen Tour
  • Covid Safe
  • Brunch during covid
  • Table settings
  • How to make a Roll-up
  • Steps of service
  • Sidework
  • Floor Plan
  • Dishpit
  • Bread Service
  • The Favorites
  • Common Questions

The Grille

Flavours & CLIFFE

Flavours & CLIFFE

Flavours & CLIFFE

  • Uniform
  • Sidework
  • Bread Service
  • Sanitizing Cloth
  • Table Settings
  • Marking Trays
  • Steps of Service
  • Take out Procedure
  • Tea & Coffee Service
  • Meet & Greet


Flavours & Cliffe

Powered by