At one particular restaurant where I worked, I was made a trainer for all the new hires. I designed a training schedule, and I taught the first two shifts. After that, someone else from the staff would train in the new person, so that a completely different perspective could be gained. Everyone has their own technique, their own strengths, so to train only with me was to miss out on that, in my opinion.
Most trainees made it through. Others didn’t make the cut. It was fairly fine dining, and not the easiest of jobs to pick up. It required a lot of mental and physical work, and there was a lot of money in it. There really are people suited to helping others in a serving capacity, and people who are not cut out for it. To each his own, truly.
I tried to give every candidate my all. I felt bad when the bosses and staff felt that someone wasn’t going to make it, but I took it as a sign that that person was meant for better. I remember once (and once only) when the permanent staff scoffed that a particular trainee couldn’t get the hang of it. I’d spent the time with that trainee; I knew her better than anyone. So I carefully pointed out, “She came to us to decide if she should keep her day job and add in table-waiting or if she should stop everything and go to medical school.” [It might have been law school or nursing school or writer school. Anyway, it was tough.] “This job proved to her that she should go to school. Not everybody can do what you do. Be proud that you helped her, but not because she couldn’t ‘hack it’ at this job. The next time you need a doctor (or lawyer, nurse, or writer), the tables will be turned.”
My staff shut up real quick.