Emphasize proper maintenance of the space, equipment, and hygiene standards over speed in the beginning. They’ll get faster over time but they’ll never get less sloppy.

If they get to order a shift meal order it for them the first few times, so they know when to do it without burdening the kitchen and the appropriate price range for comped employee meals.

Make sure both the other BOH staff and the FOH are aware that they are new and the dush pit might get backed up more than usual, and to take the extra time to properly scrape plates and stack to make the new dishie’s life easier while they get the hang of things.