Hospitality Answers

Quick, practical Q&As for cafés, restaurants, bars, venues, and caterers. Built to help you reduce turnover, keep shifts smooth, and grow happy teams.

Tip: Click a question to expand it. Use the left menu to jump around.

Retention & motivation

Why do hospitality staff leave—and how do I keep them?
Top reasons: unpredictable rosters, inconsistent feedback, and lack of growth. Fix with clear standards, fast recognition, and small step-ups in responsibility.
Pro tip: Weekly “wins” in a team Channel + a simple growth note per person. See recognition & tracking.
What motivates FOH and BOH teams beyond pay?
Shout-outs after great service, fair shifts, skills growth (stations, sections, specials), and belonging.
Pro tip: Celebrate 2 staff wins after each busy service. Try quick praise.

Rosters & scheduling

How do I reduce no-shows and late swaps?
Keep one source of truth for updates, confirm shifts 48h in advance, and recognise people who swap early.
Pro tip: Post a weekly roster summary in Channels. See Chats vs Channels.
What’s a simple way to balance sections and stations?
Rotate roles weekly and pair a strong hand with a learner. Track who’s done what to spread growth fairly.
Pro tip: Use a 4-week rotation card. Track skill rotations.

Service standards & feedback

How do I keep service consistent across shifts?
Set 5 non-negotiables (greet time, allergy check, specials pitch, check-back, bill timing). Share them visually and revisit weekly.
Pro tip: Pin your 5 rules in a Channel. Make expectations clear.
What’s an easy feedback script that isn’t awkward?
“I noticed X; it matters because Y. Next time try Z.” Quick, kind, specific—ideally within 24 hours.
Pro tip: Keep feedback to 2 sentences. Send lightweight feedback.

Back-of-house & training

How do I grow junior kitchen or bar staff quickly?
One technique per week + fast recognition. Small reps build confidence faster than long reviews.
Pro tip: Use a 10–12 skill checklist. See benchmarks & checklists.
How do I stop BOH/FOH friction?
Agree a hand-off rule (who calls, who confirms), run a 10-min pre-service, and celebrate a cross-team win weekly.
Pro tip: Post one “quiet win” from the other side each week. Share wins in Channels.

Owner & manager challenges

How do I lead while still working the floor?
Protect a 45-minute weekly people block: expectations → feedback → shout-outs → one growth step per person.
Pro tip: Treat it like a booking. Use simple rhythms or book a demo.
Is gellibn right for hospitality?
Yes—gellibn was built for busy, shift-based teams. Clear comms, fast recognition, and visible standards cut chaos and churn.
Take the 1-minute quiz: Is gellibn right for you?