1. Are you interested in food/alcohol safety programs, (ServSafe/T.I.P.S./RAMP/OSHA/Other)?

2. Are you looking forward to in-person, multi-session training for your dining room service staff ?

3. Is there a budget for this need?

4. What is the timeframe for choosing a solution?

5. What is your "Season"?

6. What is your role in choosing a solution?

7. Do you consider your training solutions as a(n):

8. Number of Front-of-House Employees:

9. Your club's service Platform... (Check all that apply)

Service shifts
Cuisine
Service style
FOH Compensation
Additional venues

10. New hire training structure/duration