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Keep training and training and training

Keep training and training and training

In many businesses, training stops after the first week. Idealistic employers assume that staff members will seek out new knowledge. At SUSHISAMBA, we continuously bring in new products and new vendors to give presentations. We have exams for all FOH members—even staff that's been with us for 10 years. We hold classes and allow employees to taste or re-taste menu items. It's a big commitment from our company in both time, effort and money, but it yields a knowledgeable professional staff that is perpetually improving.

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