Training program
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Training: program overview
training #overview The Lancey training program runs 14 days for FOH new hires, with a Week 3 specialty deep-dive for bar staff. Structure: Week 1...
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Training: pass/fail standards (Day 14 review)
training #pass-fail #standards At Day 14, the new hire meets with MOD + assigned floor coach. The review covers: Must-pass items (any single fail = no...
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Training: philosophy
training #philosophy #brand-voice We hire for character, train for skill. The training program assumes the new hire WANTS to be excellent — we...
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Day 3: wine basics
training #day-3 Wine 101 for all FOH. Module covers: red vs white vs sparkling, what BTG we serve, basic pairing logic (acid cuts fat, tannin softens...
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Week 3 (bar): the cocktail menu deep dive
training #week-3 For bar trainees only. Week 3 covers the full Lancey cocktail menu — every drink, every build, every garnish, every story. Pill...
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Day 2: drink builds and bar mechanics
training #day-2 Bar trainee Day 2. Module covers: the 6 essentials (Manhattan, Negroni, Martini, Old Fashioned, Margarita, Daiquiri) built in front of...
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Week 2: full station with coach check-ins
training #week-2 Trainee runs a full station — bar well or 4-table section. Coach checks in every 30 min. End-of-shift debrief: what went well, what...
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Day 5: difficult guests and de-escalation
training #day-5 Module covers: drunk guests, rude guests, demanding guests. The 3-step de-escalation: validate, redirect, set boundary. When to call...
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Monthly skill block (ongoing)
training Once a month, the team does a skill block: one cocktail technique deep-dive (fat washing, milk clarification, etc.), one food/wine pairing...
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Day 2: food knowledge
training #day-2 Day 2 (for server trainees). Module covers: every dish on the menu — what's in it, what allergens, what modifications are possible....
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Day 4: P&L and napkinomics
training #day-4 Module covers: how the bar makes money. Cost of goods. Labor. Comp budget. Tip pool math. Why a $50 comp matters less than the guest...
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Handbook completion test
training At the end of training, every new hire passes a written handbook test. 50 questions across spec recall, service flow, safety, allergens, comp...
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Day 5: comp authority and recovery
training #day-5 Module covers: when to comp, when to escalate, the $50 empowerment ceiling, the recovery framework (acknowledge, apologize, fix, tell...
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Day 3: beer basics
training #day-3 Beer 101 for all FOH. Module covers: lager vs ale vs sour, hop styles, ABV ranges, what's on draft. Pouring technique drill. Beer...
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Day 4: service flow and table mechanics
training #day-4 Module covers: greeting, first beverage, food order, food drop, table maintenance, settle, turn. Trainee shadows a senior server...
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Training Day 1: Napkinomics Module
The spine for Day 1 training, Napkinomics pillar. Why napkinomics Staff don't follow rules they don't believe in. They follow rules they can price....
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Training Day 1: Concept + Purpose Module
The spine for Day 1 training, Concept + Purpose pillar. Why concept + purpose You cannot sell what you don't believe in. The Lancey is a specific...
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Training Day 1: Rapport Module
The spine for Day 1 training, Rapport pillar. Why rapport Napkinomics tells you what to do. Rapport is how you do it without it feeling transactional....
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Training Day 1: Urgency Module
The spine for Day 1 training, Urgency pillar. Why urgency Urgency is napkinomics made concrete. The 90 seconds, the 2 minutes, the 5-to-7 minutes...
