Floor Staff Onboarding, Day One
Training and onboarding presentation
A nine slide training presentation example for the first day of floor staff at Merle, an invented cafe: six objectives written as things the trainee will be able to do, one five step process for every table, twelve do and do not lines, what to do when service goes wrong and six rules to remember.
Every slide, in order
The whole deck as it renders, one slide after another. Read it the way the audience would.
What makes this deck work
Objectives are actions
Slide three lists six things the trainee will be able to do, such as name every dish containing gluten, dairy, nuts or egg from memory. Bloom's taxonomy asks for objectives written as verbs, and each one is practised on the floor in the second hour, so it can be checked rather than felt.
One process, five steps
Slide four runs every table through the same five steps: greet within 30 seconds, take the order, check at two minutes, clear and pay. A nervous starter on a busy Saturday needs one routine to fall back on, and slide eight repeats the same steps as rules.
Do and do not, side by side
Slide five puts twelve short lines in two columns, do this and not this, from never leaving the floor empty handed to telling the kitchen the moment an allergy is mentioned. Food Standards Australia New Zealand asks food service businesses to train all staff in allergen risks and communication, and a short line sticks where a policy paragraph does not.
Questions people ask
What should a day one onboarding presentation for cafe staff include?
What the session covers, what the trainee will be able to do, one standard process, the floor rules, what to do when things go wrong and who to call. Merle's nine slides do that for floor staff, with the five table steps on slide four and the trainer's name and roster line on the last one.
How long should a first day training session for new floor staff run?
Merle's runs two hours before the first paid shift, and half of it is practice. Slide three says each of the six objectives is practised in the second hour, on the floor, before service, from a table of four with a dietary swap to a bill split three ways. Nine slides is enough for the talking half.
How much text belongs on a training slide?
One line per rule, readable from the back of the room. Slide five fits twelve do and do not lines, such as never guessing whether a dish has nuts, and slide eight cuts the day to six rules of three or four words each. Ingredient lists, till codes and the roster system stay in the staff handbook linked on the last slide.
Can this cafe training deck be adapted for retail or a warehouse?
Yes. Keep the skeleton: objectives as actions, one process in five steps, a do and do not list, what to do when it goes wrong and six rules. A shop floor swaps the table steps for greet, help, till and bag; a warehouse swaps them for a pick sequence. Describe the role and its process in the generator and the deck follows that order.
What should day one cover, and what should wait?
Day one covers the two hours before the first paid shift: the six things the trainee will be able to do, the five steps every table follows, twelve floor rules and what to do when it goes wrong. Everything else, the menu detail, the till edge cases and the roster system, belongs in week one.
How do I train a new starter to handle an unhappy guest?
Rehearse the three situations rather than describe them. Slide seven covers a mistake, an unhappy guest and not coping, each with what to say and who to tell, then the second hour practises them on the floor. A new starter who has said the words once will use them; one who has only read them freezes.
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