Why Training Your Kitchen and Serving Staff Is Absolutely Vital: A Real-Life Wake-Up Call

Running a café, pub, hotel or restaurant isn’t just about having the right décor, delicious food, or an Instagram-friendly drinks menu. 

It’s also about the team behind the scenes – and what they do (or don't do) when the pressure’s on. One overheard moment recently reminded me just how crucial proper training really is.

The Incident That Said It All

I was in a café recently when, after I had placed our orders, I heard a young new employee nervously blurt out, “But I can’t make a black coffee! I’ve not been trained to do that!” 

I was a bit taken aback, after all, making a black coffee is hardly high science. No foam art, no fancy syrup, just coffee and hot water. But what happened next was even worse.

She made what could only be described as a crime against caffeine, it was a bitter, murky concoction that tasted like it had been stewed in an ashtray. Seconds later, she handed over a "double Dubai chocolate milkshake" that somehow had no chocolate in it at all.

It was laughable – and yet completely avoidable.

Why Staff Training Matters So Much

This little episode is a textbook example of why you must never throw untrained staff onto the floor or behind the counter and expect great results. Here's why training is vital:

1. It Protects Your Reputation

One terrible drink or meal can undo a dozen great reviews. When customers receive subpar service or poorly made food and drink, they won’t always complain – they’ll just never come back. Worse still, they might share their bad experience on social media.

2. Consistency Builds Customer Loyalty

Your regulars come back because they know what to expect. Whether it’s the perfect frothy cappuccino, the way your chips are always crisped just right, or the friendly greeting at the door – consistency is key. That only comes with proper, repeatable training.

3. Confidence Leads to Better Service

Staff who feel confident in their roles are more likely to take initiative, engage with customers positively, and perform well under pressure. Tossing someone into the deep end without showing them how things are done creates stress, confusion, and resentment – and that spills over to the customer experience.

4. Mistakes Cost Time and Money

Wasting ingredients, remaking orders, or dealing with complaints eats into your profit margin and slows down service. A chocolate milkshake with no chocolate isn’t just embarrassing – it’s wasteful.

5. Hygiene and Safety Depend on It

Poorly trained staff may not know proper hygiene protocols, cross-contamination risks, or safe food handling practices. That’s not just a bad look – it’s potentially dangerous, and could get your establishment into legal trouble.

What Proper Training Should Cover

Menu knowledge – Every staff member should understand how every item is made and what’s in it.

Equipment use – From coffee machines to blenders, staff must be shown how to use things correctly.

Customer interaction – Friendly greetings, how to take orders efficiently, and how to handle complaints.

Food safety and hygiene – Clean hands, clean stations, correct storage and handling.

Teamwork and timing – How to keep things flowing smoothly even during busy times.

Final Thoughts

Investing time in staff training isn’t a luxury – it’s an absolute necessity. That moment of chaos with the black coffee and chocolate-less milkshake may have seemed minor to the casual observer, but it speaks volumes. In hospitality, the details matter. Get the training right, and everything else flows from there – smoother service, happier customers, and a stronger reputation.

If you run or manage an eatery, let this be a reminder: train your team before you expect them to perform. Because if they’re not ready, your customers will notice – and your business will pay the price.

Should You Clean Up After Yourself at a Fast Food Restaurant? The Debate Dividing Social Media

In recent months, a surprisingly divisive debate has taken hold of social media: should you clear your own table after eating at a fast food restaurant?

What might seem like a simple act of courtesy to some has sparked passionate responses across TikTok, Twitter (X), and Reddit.

Some diners feel that tidying up after yourself is basic respect, while others argue that if you’re paying for a service, even in a fast food setting, then cleaning should be part of the job.

So, where should we draw the line between manners and management?

The Case For Cleaning Up

For many people, especially in the UK and across much of Europe, it’s considered good manners to dispose of your own rubbish when eating at a quick-service restaurant. You’ve ordered at the counter, you’ve collected your food yourself, and you’ve eaten with minimal staff interaction—so clearing your tray, wiping up any mess, and popping your packaging into the bin is simply polite.

Proponents of this view argue:

It shows respect for staff, many of whom are already overworked and underpaid.

It keeps the dining area clean for the next customer.

It’s something you'd do at a friend’s house or in your own kitchen—so why not in public?

This mindset is especially common in areas where there’s a strong cultural emphasis on public cleanliness and shared responsibility.

The Case Against Cleaning Up

On the other side, critics of the “clean it yourself” expectation argue that fast food restaurants are commercial establishments, and part of what you pay for—however modestly priced—is the service of cleaning.

Their arguments typically include:

It’s the staff’s job, just as it would be in a sit-down restaurant.

Customers aren’t trained or equipped to clean tables or dispose of food waste properly.

It may cause confusion or even safety issues, especially if bins are full, incorrectly labelled, or located awkwardly.

Some social media users also raise accessibility issues, pointing out that not all customers are physically able to carry trays or reach bins—so it shouldn’t be expected or judged.

Cultural Expectations Vary

Interestingly, expectations can vary widely depending on where you are. In Japan, for instance, it's customary to clean up after yourself, even wiping the table. In parts of the United States, especially in urban areas, it’s more common to leave your tray where it is and let staff handle it. Meanwhile, British norms fall somewhere in the middle, often depending on the type of establishment and even the specific location.

What Do the Restaurants Say?

Some fast food chains encourage customers to clear their tables, even placing signs or bins in strategic spots. Others don’t make any mention of it at all.

Behind the scenes, managers often appreciate when customers do tidy up, but staff are trained to clean regardless, to ensure hygiene and meet food safety standards.

Final Thoughts: A Matter of Courtesy or Contract?

Ultimately, whether or not you clean up after yourself comes down to personal ethics, cultural norms, and a sense of community. You're not legally required to tidy your table, but that doesn't mean it isn't the courteous thing to do.

So the next time you're finishing your fries at McDonald's or polishing off a wrap at Greggs, ask yourself: am I doing my bit to keep the space pleasant for others?

Because even small acts of consideration can leave a big impact.

What do you think?

Should fast food diners clean up after themselves? Or is it part of the service you pay for? Join the debate in the comments or let us know on social media. #FastFoodEtiquette #CleanUpDebate #ModernManners

Dressing the Part: Why Your Restaurant or Pub Needs Staff in Uniform

In hospitality, first impressions matter. Before a customer tastes the food or hears a word of welcome, they’re already forming an opinion—based on what they see. 

We are writing this blogpost based on a recent experience when it wasn't possible to distinguish staff from customers in a lounge bar.

That’s why having your restaurant or pub staff dressed in uniform isn’t just about appearance; it’s about trust, professionalism, and reinforcing your brand identity.

Here’s why having your team in uniform is more than just a nice touch—it’s a smart business move.

1. Professionalism Builds Confidence

Uniformed staff immediately look more professional. Customers are more likely to feel confident that their food and drink are being handled by trained, capable individuals. Whether it’s a crisp white chef’s jacket or a polished front-of-house apron, uniforms show your team take their roles seriously.

In a busy restaurant or pub, looking the part builds trust before a single plate leaves the kitchen.

2. Brand Identity in Action

Your staff are part of your brand—walking, talking ambassadors for your business. Uniforms are an easy way to reflect your venue’s identity and style:

A modern bistro might go for smart-casual polo shirts with the logo embroidered.

A traditional village pub could opt for checked shirts and waistcoats.

A fine dining establishment may choose full black-and-white formal wear.

Consistent uniforms help create a cohesive and memorable image, reinforcing your brand every time a customer walks through the door.

3. Easy Identification for Guests

Nothing’s more frustrating for a customer than trying to work out who actually works there. Clear, uniformed attire solves that problem instantly. Whether it’s placing an order, asking for the bill, or getting help with a booking, customers should never be second-guessing who to approach.

Especially in large or busy venues, uniforms bring clarity and ease to the customer experience.

4. Improved Team Morale and Unity

Uniforms can boost a sense of pride and belonging among staff. When everyone wears the same attire, it fosters teamwork and equality. It removes the pressure of choosing what to wear, and instead creates a collective mindset: We’re in this together.

Well-fitted, comfortable uniforms can also improve productivity. No more fretting about stains, unsuitable shoes or overly casual outfits.

5. Health, Safety and Hygiene Compliance

In foodservice environments, uniforms aren’t just about looks—they’re essential for safety and hygiene:

Chefs’ whites are designed to withstand heat and protect from spills.

Aprons prevent cross-contamination.

Hair nets, hats, and non-slip shoes are vital in many kitchen settings.

Uniform policies also make it easier to spot when hygiene standards aren’t being met and ensure compliance with food safety regulations.

6. A Strong Visual Presence on Social Media

Let’s face it—if you're active on social media, visual consistency is key. Uniforms look sharp in team photos, help promote staff introductions, and create brand recognition online. Whether it’s a photo of your front-of-house team or your kitchen brigade plating up dishes, a smart uniform ties it all together.

Final Thoughts: Uniforms Mean Business

Having your restaurant or pub staff in uniform isn’t just about appearances—it’s about creating a positive, professional atmosphere for customers and staff alike. From hygiene and safety to branding and team spirit, a good uniform policy is one of the simplest ways to elevate your hospitality business.

So whether it’s time to refresh your team’s look or introduce a dress code for the first time, remember: your staff are the face of your business—make sure they’re dressed to impress.

Harnessing Collective Wisdom: How Restaurants Can Innovate Menus by Involving All Staff

In the competitive world of hospitality, staying ahead often hinges on creativity and collaboration. 

While many restaurants rely on their chefs and managers to design menus, there’s an untapped resource that could revolutionise how menus are created: the combined knowledge and wisdom of the entire team. 

From the cleaning staff to the head chef, every team member brings unique insights and perspectives that can inspire new and exciting food and drink offerings.

The Value of Diverse Perspectives

Every staff member interacts with the restaurant in a distinct way. Servers are on the front lines, hearing customer feedback firsthand. Cleaning staff notice which dishes are left unfinished and which plates are scraped clean. Bartenders experiment with flavour combinations daily, while kitchen assistants may have ideas rooted in their cultural backgrounds or personal experiences. Even those who don’t directly handle food may have creative suggestions based on their observations.

By creating an inclusive environment where every voice is valued, restaurants can draw on this diversity of experience to craft menus that resonate with customers and reflect genuine innovation.

How to Foster Collaborative Brainstorming

Hold Regular Team Meetings

Schedule monthly or quarterly brainstorming sessions where all staff are encouraged to contribute ideas. Ensure these meetings are casual and inclusive, making it clear that no idea is too small or too unconventional.

Create Suggestion Channels

Establish a suggestion box or digital forum where staff can share ideas at any time. Anonymity can encourage contributions from those who might feel shy about speaking up in group settings.

Celebrate Cultural Diversity

Many staff members may have culinary traditions or drink recipes from their own cultures. Encourage them to share these, and consider incorporating them into the menu to offer something unique.

Taste-Testing Events

Host regular taste-testing events where staff can sample potential new dishes or drinks and provide feedback. This not only boosts morale but also ensures the final menu reflects a range of palates.

Reward Creativity

Recognise and reward staff members whose ideas make it onto the menu. This could be as simple as a public thank-you, a bonus, or even naming a dish after them.

Benefits of a Collaborative Approach

Fresh Ideas

The more perspectives you gather, the greater the chance of uncovering innovative ideas that stand out in a crowded market.

Improved Staff Engagement

When staff feel their opinions are valued, they’re more likely to take pride in their work and contribute enthusiastically to the restaurant’s success.

Stronger Team Dynamics

Collaborative brainstorming fosters a sense of camaraderie, breaking down hierarchical barriers and uniting the team around a shared goal.

Customer-Centric Menus

By involving staff who interact directly with customers, you can design menus that better cater to customer preferences and trends.

Conclusion

Innovation doesn’t have to come solely from the top. By tapping into the collective wisdom of the entire team, restaurants can create menus that are not only exciting and unique but also reflective of the diverse talents and experiences of their staff. In doing so, they foster a culture of creativity, inclusivity, and shared success—qualities that will resonate with both employees and customers alike.

Why not start today? Your next best-selling dish might just be an idea from the person you least expect.

Tesco CEO backs petition calling for new offence to protect shop staff

Tesco’s UK CEO has thrown his weight firmly behind a new petition calling on the Government to make violence or abuse against retail workers a standalone criminal offence.

The petition which has been lodged with Parliament recently by a Tesco staff member, calls for lawmakers to act and toughen up the laws protecting shop staff.

It comes amid a rising tide of verbal abuse and physical assaults on retail workers, with Tesco reporting violent incidents against its store workers are up by a third on this time last year and British Retail Consortium figures showing 850 incidents each day of violence and abuse towards British store staff.

Tesco UK CEO Jason Tarry said: “I'm fully behind the petition to make the abuse of retail workers a standalone offence. We want our colleagues to be safe in their workplaces. Creating a standalone offence not only sends a strong message to the small but violent group of people who abuse and attack shopworkers, but also makes it perfectly clear to shopworkers that as a nation we take protecting them seriously. I'd encourage anyone who wants to see retail workers better protected to sign the petition, as every signature will make a difference.”

The petition was started by Jenny Whyte, who works in Tesco convenience stores in the North of England.

“Nobody should come to work afraid they could be assaulted or abused for just doing their job,” she said. “Things have definitely got worse over the past several years, and some of the incidents colleagues have had to deal with are truly shocking. The Government could show it's serious about protecting retail workers on the front line with a specific offence, and I hope this petition will encourage them to do this.”

To tackle the increasing abuse of shopworkers, Tesco has brought in further measures to protect its colleagues, including body cameras colleagues can choose to wear, and new toughened glass safety screens being fitted in over 300 Tesco Express convenience stores and petrol station kiosks.

Thousands of people across Britain have already backed the petition, and if the number of signatories passes 10,000 then the Government will have to respond to it. If it gathers 100,000 signatures it may be debated in Parliament. To sign the petition visit: https://petition.parliament.uk/petitions/647093

We have already signed the petition.

Tesco introduces new safety measure to protect staff

Ever mindful of its duty to protect colleagues, Tesco is introducing new protective screens at hundreds of Express stores and petrol station kiosks in a further bid to protect its colleagues from criminal assaults. 

The retailer, which has already introduced body worn cameras across its stores as part of a range of measures to protect and look after colleagues, is making the move amidst a rising tide of retail crime, with British Retail Consortium figures showing violence and abuse towards retail workers has doubled over the last four years. 

The toughened glass screens, which fully enclose the colleague side of the till and stand above head-height, have already been installed at over 110 Tesco sites, and are now being introduced to over 250 additional stores as part of a multi-million-pound investment in colleague safety. 

The screens places a defensive barrier between colleagues and any potential attackers, protecting shop workers against both physical assault and from the threat of having liquids or other items thrown at them.  

Tesco UK CEO Jason Tarry said: “The rise in retail crime has been widely talked about during recent weeks, but the most troubling aspect is the surge in assaults and abuse we have seen against our colleagues in stores.  

“This is something that impacts the entire retail industry, and something too many of my colleagues have had to endure first-hand, incidents of violence against our colleagues up by a third year-on-year. 

“The safety of our colleagues is our top number priority. And that's why we've rolled out a number of safety measures, including these screens, to help protect our colleagues from the small minority of people who would wish to do them harm, and offering our colleagues additional peace of mind when they come into work each day.” 

Nisa Wickramasinghe, the manager of an Express store in Southwark, is among the Tesco colleagues glad to see the screens put in place. She had found herself shaken up by an incident in which an attacker jumped over the counter and behind the till, forcing her to jump over the counter herself to make her escape.

“Now we have the screen I feel a lot safer to come to work and so do my colleagues too,” she said. 

Last year, the Government made attacking shopworkers an aggravating factor in convictions, thus meaning stronger sentences for those who assault retail workers. But Tesco’s Group CEO Ken Murphy recently asked the Government to go further and make violence against retail workers an offence in its own right. 

Retail union Usdaw’s National Officer Daniel Adams backed the latest move by Tesco and the calls for a specific offence.  He said:  “Usdaw has been working closely with Tesco on measures the business can take to improve safety and welcomes the introduction of these additional security measures for employees." 

He went on to say: “However, this is not something that can be solved by employers and unions alone. With such appallingly high levels of violence and abuse much more needs to be done to help protect shopworkers and give them the respect they deserve. Part of this has to be the introduction of a specific offence for acts of violence against shopworkers.”

www.tesco.com

Looking for a job in food retail? Then Aldi could help you

Aldi, which is the fourth-largest supermarket in the country already employs some 40,000 people over its 990+ branches.

And it's committed to creating over 800 jobs in new stores across the UK between now and Christmas. And they aren't just temporary jobs, either. 

Because Aldi is opening new branches in towns and cities like Oldham, Flitwick and Coventry plus many others up and down the country.

Beginning pay for Store Assistants at Aldi is £11.40 per hour nationally, and £12.85 per hour inside the M25, with the supermarket also paying for breaks, too.

Roles available include managerial roles, caretakers and cleaners, plus Store Apprentices.

Kelly Stokes, who is the Recruitment Director at Aldi UK, said: “As we continue to invest in new branches, we are seeking out hundreds of extra colleagues to join our incredible teams all over the country.

“Working at Aldi offers a great working environment, plus real opportunities to advance within the business and we look forward to welcoming even more people to be a part of our success in the future.”

Those interested in applying for a career with Aldi should visit www.aldirecruitment.co.uk as soon as they can.