How to Train Servers in Canada

When onboarding new servers, the quality of your training programme can make or break not only employee satisfaction but also guest retention. In a competitive Canadian restaurant landscape where diners are increasingly selective and seeking value, structured and ongoing training is a must.

Why Training Matters in 2025

In a market where only 30% of Canadians are satisfied with their dining experiences (source: Retail Insider), and 89% of restaurateurs expect growth but struggle to attract and retain staff (source: Voice of the Canadian Restaurant Industry), delivering a standout experience is your competitive edge.

This is especially true in Canada’s full-service restaurant segment, which struggles most with profitability and employee retention. Well-trained staff who feel supported, respected, and invested in are your secret weapon.

According to the Toast Consumer Preferences Survey 2025, in which 200 Canadian hospitality workers were polled about restaurant HR, staffing and training in hospitality, 57.5% say ongoing training is extremely important when evaluating restaurant employers, and 76.5% prefer in-person shadowing and peer mentoring over online learning or manuals.

This guide offers actionable steps to train your servers to exceed guest expectations — and keep them coming back.

Step 1: Introduce Servers to Your Business

Every restaurant has its own flavour — from the food to the brand story. Canadian restaurateurs are placing increasing importance on culture and clarity, especially during onboarding. According to the Pollfish survey, 75% of workers said clear communication during onboarding is extremely important.

Start by walking through your employee handbook and highlight the mission, values, and policies — especially your code of conduct, which 59.6% of Canadian respondents say is the most important policy to communicate early.

Step 2: Show Them How You Operate

According to the Voice of the Canadian Restaurant Industry, one of the main challenges today is turning tables efficiently while still offering a quality experience. That means training should include:

• A walkthrough of the dining area layout, table assignments, and POS system

• Clear expectations around tasks like topping up drinks and greeting guests

• Documentation for things like napkin folds, sidework, and server checklists 

Consider using Toast’s all-in-one handheld POS devices, like Gusto 54 does, to reduce table turn time and improve guest experience

Step 3: Shadowing That Sticks

Canadians overwhelmingly prefer hands-on training — 54.5% rated shadowing as the most effective training method, while manuals and online courses ranked low.

Have new hires spend time with seasoned team members who embody your standards and values. Encourage questions and build a supportive learning culture where asking for help is the norm.

Step 4: Test Their Menu Knowledge

A well-trained server should act as a guide, offering recommendations based on genuine familiarity with your menu. 55.5% of Canadians said service etiquette was the most important skill for servers to master, followed by product knowledge.

• Have new hires taste key dishes

• Ask them to recite the menu from memory in mock service situations

• Test their ability to upsell and handle allergen questions 

Step 5: Collect Feedback Early and Often

Guest feedback isn’t just valuable — it’s critical. Use your POS to prompt digital surveys or provide comment cards after meals. Share insights with staff in weekly meetings and discuss what went well and what could improve. Use any data to inform future training and tweak processes in real time.

Step 6: Talk About Growth from Day One

A clear career path motivates employees. In fact, 80% of Canadian hospitality workers said a defined path would make them stay longer at a restaurant job. 

Implement 30-60-90-day check-ins and provide opportunities for skill development. Use this moment to reinforce your investment in their long-term success — and build loyalty that reduces turnover.

Final Thought

In the current market, where competition is fierce and diners expect more than ever, your servers are often the deciding factor between a one-time visit and a regular customer. 

When they're properly trained, they don't just take orders – they create experiences worth talking about.

The truth is, investing in your people is investing in your bottom line. And in this business, that's not just good sense – it's survival.