Wycliffe Team Website

Wycliffe Team Website Wycliffe Team Website Wycliffe Team Website

Wycliffe Team Website

Wycliffe Team Website Wycliffe Team Website Wycliffe Team Website
  • Home
  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
  • Documents
  • More
    • Home
    • F&B Training
      • Training Agenda
      • Chapter 1- We're Wycliffe
      • Chapter 2- Hospitality
      • Chapter 3- Being on Site
      • Chapter 4- The Basics
      • Chapter 5- Culinary
      • Chapter 6- Beverage
      • The Grille
      • Flavours & Cliffe
    • Documents
  • Sign In
  • My Account

  • Signed in as:

  • filler@godaddy.com

  • My Account

  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
  • Documents

Account

  • My Account

  • Sign out

  • Sign In
  • My Account

Welcome

This training agenda is a guide to set our staff up for success.  Please ensure you complete all chapters necessary and to the very end of completion.  

Click here to begin

Training Agenda

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

  • About Wycliffe
  • Tour the Clubhouse
  • Departments  Management Team
  • Our Renovation
  • Where you belong


Chapter 1

Chapter 2- Hospitality

Chapter 1- We're wycliffe

Chapter 1- We're wycliffe

  • Wycliffe Conduct
  • Phone Etiquette
  • What is Hospitality
  • You are Wycliffe

Chapter 2

Chapter 3- being onsite

Chapter 1- We're wycliffe

Chapter 3- being onsite

  • Hours of Operation
  • Our location
  • Parking
  • Time Clock
  • Appearance
  • Cell Phones
  • Attendance
  • Accidents
  • Red Cross
  • On Site Injury
  • Shoes


Chapter 3

Chapter 4- The Basics

Chapter 4- The Basics

Chapter 3- being onsite

  • Server basics
  • How to walk on the floor
  • How to pour water
  • How to clear a table
  • How to carry a tray

Chapter 6

Chapter 5- Culinary

Chapter 4- The Basics

Chapter 5- Culinary

  • Dressings
  • Condiments
  • Cheeses
  • Cuts of Beef
  • Allergies
  • SafeStaff Training

Chapter 4

Chapter 6- Beverage

Chapter 4- The Basics

Chapter 5- Culinary

  • How to cut fruit
  • Fountain/Juices/Egg Cream
  • Coffee/Tea offerings
  • Beer
  • Basic Liquor
  • Cocktails
  • Wine Basics
  • How to open a bottle of wine

Chapter 5

THE GRILLE

Flavours & CLIFFE

Flavours & CLIFFE

  • Kitchen Tour
  • Covid Safe
  • Brunch during covid
  • Table settings
  • How to make a Roll-up
  • Steps of service
  • Sidework
  • Floor Plan
  • Dishpit
  • Bread Service
  • The Favorites
  • Common Questions

The Grille

Flavours & CLIFFE

Flavours & CLIFFE

Flavours & CLIFFE

  • Uniform
  • Sidework
  • Bread Service
  • Sanitizing Cloth
  • Table Settings
  • Marking Trays
  • Steps of Service
  • Take out Procedure
  • Tea & Coffee Service
  • Meet & Greet


Flavours & Cliffe

Updated 11.27.20