Start with the "Why" Before the "What"

For many clubs, summer means welcoming an entirely new team of seasonal employees. Some have restaurant experience, but many are working in a private club for the first time. For some, this may even be their first job.

As leaders, it's easy to jump straight into menu knowledge. We hand out menus, review ingredients, and ask employees to memorize descriptions before their first shift. While food knowledge is essential, it won't stick if employees don't first understand why it matters.

In the private club environment, members expect more than someone who can recite the menu. They appreciate thoughtful recommendations, knowledgeable answers, and personalized service. That starts with employees understanding the food they're serving and how each dish contributes to the overall dining experience.

Before teaching a new employee about burrata, ahi tuna, or heirloom tomatoes, explain why knowing the menu is so important. Product knowledge builds confidence. Confidence allows employees to answer questions accurately, make thoughtful recommendations, and recognize member preferences over time. Those interactions create the kind of personalized service that members have come to expect from their club.

When employees understand the purpose behind what they're learning, training becomes more meaningful. They aren't memorizing menu items. They're learning how product knowledge helps create memorable dining experiences and build lasting relationships with members.

That shift in perspective changes everything. We aren't teaching employees to memorize a menu. We're teaching them to tell the story of the menu.

Everyone Learns Differently. Train Accordingly.

Once employees understand why product knowledge matters, the next step is helping them retain it. That starts with recognizing that no two employees learn the same way.

As managers, we sometimes forget that many seasonal employees are being introduced to an entirely new vocabulary. They may have never heard terms like burrata, chimichurri, harissa, or beurre blanc. They may not know the difference between braised and roasted or understand why one cut of steak is prepared differently than another. Some have never tasted fresh seafood or specialty produce before.

Understanding that makes it easier to see why handing someone a menu rarely works.

Some employees learn by reading, while others retain information best when they can see it, taste it, or apply it in conversation. The most effective training programs use a variety of methods to reach different learning styles.

Another way to improve retention is to make learning fun. A little friendly competition can go a long way, especially with younger team members. Consider incorporating menu bingo, matching games, flash cards, team trivia, or product knowledge challenges into your pre-shift meetings. There are a number of easy-to-use online tools that allow managers to create interactive quizzes and games in just a few minutes.

When learning feels engaging instead of intimidating, employees become more invested. They ask more questions, retain more information, and build confidence much more quickly.

Bring the Menu to Life

While menus and photos are helpful, they can only go so far. Employees are far more likely to remember a dish when they've had the opportunity to see it prepared, handle the ingredients, and, whenever possible, taste it themselves.

For many seasonal employees, the menu includes foods they've never encountered before. They may not know what gazpacho is, how ahi tuna is served, or what makes heirloom tomatoes different from those at the grocery store. Giving them the opportunity to experience these products firsthand builds confidence and makes the information much more memorable.

Whenever possible, involve your culinary team in the training process. A few minutes with the chef to explain a featured dish, demonstrate its presentation, or discuss the ingredients can make a lasting impression. These conversations also strengthen the relationship between the front and back of the house while giving employees a deeper appreciation for the menu they're presenting to members.

The more employees experience the food, the more naturally they can talk about it. That confidence is what transforms menu knowledge into exceptional member service.

Build Confidence Before They Reach the Table

Knowing the menu and talking about the menu are two very different skills.

Even after employees have learned about the food, many will feel nervous describing a dish or answering a member's questions. The best way to build confidence is to give them opportunities to practice before they ever step onto the dining room floor.

During training or pre-shift meetings, have employees pair up and take turns describing menu items to one another. Encourage them to explain the ingredients, preparation, and flavors in their own words rather than simply reciting the menu description. This helps them become comfortable talking about the food before they're standing in front of a member.

Role-playing common member questions can also be valuable. Questions like, "What's your favorite appetizer?" or "I'm looking for something light. What would you recommend?" help employees think beyond memorization and begin applying their product knowledge in real situations.

The more opportunities employees have to practice, the more confident they'll become. And confident employees create more comfortable, personalized dining experiences for your members.

Make Product Knowledge Part of Every Shift

The best clubs don't treat food training as a one-time event. They reinforce it every day.

A few minutes before each shift to review a featured dish, discuss a seasonal ingredient, or practice describing a menu item helps keep product knowledge fresh. These small, consistent conversations build confidence over time and prepare employees to deliver the personalized service members expect.

Conclusion

Every summer, clubs have the opportunity to shape more than just a successful season. They have the opportunity to shape future hospitality professionals.

The time you invest in teaching seasonal employees about your menu is about much more than helping them answer questions correctly. It's about giving them the confidence to engage with members, make thoughtful recommendations, and create the personalized dining experiences that define club hospitality. The most effective food training gives employees the opportunity to experience the food, practice talking about it, and build confidence over time.

We aren't teaching employees to memorize a menu. We're teaching them to tell the story of the menu. When they can do that with confidence, members notice the difference.

If your club is preparing seasonal staff for a successful season, RCSUniversity offers training designed specifically for private club teams and leaders. We'd be honored to learn about your club's goals and explore how we can support your training initiatives. 

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About the Author: MacKenzie Triana, CCM