Part 1 - Introduction

A brief introduction about our restaurant & this training manual

Part 1 - Introduction

This handbook will contain everything you need to know about being a Front of House employee with us here at Crento. First and foremost our customers are the most important thing, and we cannot run our business without them. They are the only thing that keep us all employed and this is something that we will all need to remember throughout the duration of their employment at Crento. The second most important thing to remember is that we are a team, and we will either succeed or fail as a team. This might be a cliché but it will become a vital part of the attitude which will make this restaurant one of Sydneys leading casual dining Italian Restaurants.

Please take the time to read everything in the handbook, and keep it nearby during the early stages of your employment so that you can refer to it with any questions you may have. There will also always be a spare copy at the restaurant in case you need to refer to anything from it while you are working. This handbook will be split into two sections, both however are equally important. Part one will focus on basic information and part two will cover all aspects of service from how to set tables to how to make cocktails.