Hey everyone, I want to start by sincerely apologizing for my absence from the community lately. The restaurant industry grind, as I’m sure you all know, has been demanding, and my schedule got the best of me. I've missed the energy and conversations here, and I'm sorry for letting the content slip. But I'm thrilled to say I'm back and ready to reignite this space. My commitment to this community and its mission is stronger than ever. For those who are new and as a reminder for everyone, The Training Table was created to be our professional edge. This is the place where we master the skills to not just survive, but thrive in the hospitality world. We're here to focus on: - Putting more money in your pocket through next-level guest interactions. - Advancing your career with real-world leadership strategies. - Making the most of your earnings with smart financial tips. - Becoming an indispensable team member by understanding restaurant operations and cost controls. - Maintaining your well-being against the challenges of our industry. I'm incredibly excited to start sharing valuable content again and, more importantly, to hear from all of you. Let's start fresh: What's one thing you've learned or one challenge you've faced in the last couple of months? Drop a comment below. It's great to be back!

Will Guidara is one of my hospitality heroes. This book is a MUST READ if you're in this business...I also find his voice incredibly soothing if you go after the Audible version. lol He is a renowned restaurateur and was the co-owner of Eleven Madison Park in NYC, one of the top-rated restaurants in the world. Guidara's approach to hospitality redefined the dining experience by focusing on creating memorable moments for guests that go far beyond food service. He makes hospitality an art form, elevating the dining industry standard. If you watched the latest season of The Bear on hulu, you'll recognize moments that were pulled from this book. He co-produced this season! In this book, he shares the secrets behind turning a good restaurant into an extraordinary one through "unreasonable" levels of customer care. This book is a masterclass in creating unforgettable guest experiences. Full synopsis in the Book Club in our Classroom section!

Yesterday, I got into a (heartfelt) heated discussion with some industry peers about "sending it back." Half the table was convicted about eating the burger with pickles on it after they asked for "no pickles" just so they would not be a burden to their industry peers. One friend went so far to say he won't even make Amazon returns. The other half of the crew felt that if they paid a lot for their meal and experience, it should be what they expect if not more so. They enjoy dining out as much as the rest of the world. For me, it's all about tone and how you say it. As long as I've been in the industry, and as much compassion and empathy I can feel for an overwhelming Friday night shift... I cannot eat an overcooked steak...lol. SMH. What about you- what are your thoughts on sending it back when you are in the guest's seat?

Hi everyone! Been in search of communities in Skool where I can connect with hospitality professionals - finally found a community! I am originally from the Philippines and now based in the Maldives. Currently employed in one of the resorts here and transitioning to my new career as a consultant-cafe business owner. I look forward to engaging, learning, and sharing my knowledge with everyone! 🥰