A front of house initiative to mirror the chef’s stage is to be launched in the run up to National Waiters Day.
The Switch will provide waiting staff with the opportunity to learn from peers and be exposed to different working environments. As well as taking their newly-learned knowledge back to their own restaurants, it is hoped that the participants will also develop new relationships across the industry, which will benefit them throughout their careers.
The project is being spearheaded by Emma Underwood, general manager of Burnt Truffle restaurant owned by chef Gary Usher in Heswell, and Anna Sulan Masing, founder of the TMRW, a scheme co-founded with chef Dan Doherty (pictured) of Duck and Waffle in London to support the future of the hospitality industry.
Being held during the week of 10 October 2016, the Switch will involve front of house staff moving to a different restaurant for three or five days, where they will work alongside a ‘buddy’ for the duration.
All those taking part will be asked to post about their experience across social media, using the hashtag #FoHswitch, and write blogs that will be posted on TMRW’s website.
The founders of the Switch said: “As well as a great learning experience, one of our aims is to shine a light on to the wonderful world of front of house, create positive narratives and highlight examples of the hospitality industry as an exciting and viable career choice.”
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