Grove Life Summer 2019

WINE Corner Sip. Savor. Swirl.

created, and the technical training process began. We spent two three-day weeks working on these items, which included introducing service teams, where we paired a senior person with a newcomer in a Front Server/Back Server role. We take advantage of our senior employees to help the newcomers learn our members. We make it a point to drill all our members’ names into our staff ’s memory bank. We learn our members likes and dislikes with respect to food, drink, seating, even who they prefer to socialize with. This information is shared to ensure your experience is better than what you would find at a restaurant where no one knows your name. We have now scheduled weekly trainings into our Food & Beverage programming. EveryWednesday, between the lunch and dinner shift, we review the goals we have set, our Best Practices and any errors that bubble up from the previous week creating a formal training pro- gram around it. We cover something different every time. From how to properly stack a tray using balance and carry it through the dining room, to how to take an order, to how to put it in the computer and use the modify buttons to communicate those special requests to the kitchen, to how to read a kitchen ticket and serve the table. We put them through state approved food safety classes, create games to make learning easier like Jeopardy Menu Training and Concentration Member Names/Faces card game. Role playing is important, especially when working on confidence in the dining room, how to greet a table and the proper way to serve and clear plates. It even helps the staff figure out what to do in a tough situation as we discuss and practice how handle common scenarios. Good training is important for everyone. It ultimately makes your employees more valuable. Not only do they become better servers for you but they also become more loyal, dedicated to the club overall and take pride in themselves and their service to you. I have also learned there is a large outlay of resources in training, not just in terms of money but also of time, talent and dedication. Training never ends, it is truly a journey, not a destination. I know it is easy to sit back and point out errors, I do it myself accidentally when dining out with family and friends. I challenge you to instead stand back and take a good look at your Food & Beverage team. Look at your physical assets and their potential. Notice how we have already changed, developed, made a positive impact. I assure you, you cannot learn this business overnight therefore we (your management team) have a greater interest in seeing people develop and grow. We may not be exactly where you want us yet as building a strong team will take time, but I just wanted to let you know we are working on it.

Wine Wednesdays LastWednesday of each month features wines from select vineyards around the world. Sample wines and receive discounted member pricing.

Friday Night Flights Every Friday night wine flights are offered featuring the wines from our selected winery of the month. Includes charcuterie and cheese board.

Wine Passport DINNER Save the Date for these Perfect Paring Dinners LIMITED SEATING

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Mission To deliver a boutique lifestyle set in an oasis of uncompromising beauty with facilities and activities that encourage healthy mind, body experiences, a strong sense of community and lasting friendships.

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