How to Train Restaurant Servers in Ireland

Great service can make or break the dining experience. In today’s market, where guests are more selective than ever and expect high standards, having well-trained servers can set your establishment apart. This guide walks through the key elements of effective server training for restaurants across Ireland—from day one onboarding to career progression planning.

Step 1: Introduce Servers to Your Business

From your front-of-house design to your restaurant’s mission and story, your new hires should feel welcomed and excited to be part of your team. Begin by walking them through an employee handbook. Not only does it set clear expectations, but it gives your team a north star for how to behave, serve, and contribute every day.

This is also a great opportunity to talk about your restaurant’s core values. According to the Toast Consumer Preferences Survey 2025, in which 200 Irish hospitality workers were polled about restaurant HR, staffing and training in hospitality, 79.5% of Irish respondents said clear communication during hiring and onboarding is extremely important.

Step 2: Show Them How You Do Things

Every restaurant operates differently. Even seasoned servers need a thorough walkthrough of how your space works—from section assignments to how orders are sent to the kitchen.

You should also introduce your tech stack early on. Most restaurants in Ireland are now leveraging mobile ordering and POS integrations, with 24% already using handheld devices for both ordering and payment (Source: Voice of the Restaurant Industry in Ireland report). Explaining how to use your systems from day one reduces friction and improves accuracy.

BANG restaurant eliminated one position per shift through Toast handhelds, critical during Ireland’s staffing shortage. By adopting Toast's New Steps of Service model, they've streamlined their entire front-of-house operation.

Step 3: Have Them Shadow a Pro

Hands-on learning remains the top training method among Irish hospitality workers. In fact, 47% of Pollfish respondents said hands-on shadowing is their preferred front-of-house (FOH) training method.

Pair new hires with a seasoned team member to guide them through live service. This kind of mentorship not only boosts confidence but strengthens your team’s culture.

Step 4: Test Them on the Menu

A server can’t upsell or make recommendations without knowing your dishes inside out. Have new hires sample the full menu and come prepared to talk about it with confidence. According to the same Pollfish survey, memorising menus was ranked the second most important skill for servers after etiquette (page 33).

Step 5: Collect Feedback from Guests

When a new hire hits the floor, start small. Assign fewer tables, check in regularly, and actively collect customer feedback using your POS system or comment cards. Not only does this give you a real-time sense of their performance, it also helps you tailor follow-up training.

Guest feedback is critical in Ireland, where expectations are high. The Voice of the Restaurant Industry in Ireland Report highlights that diners want top-notch experiences and expect servers to play a pivotal role.

Step 6: Talk Careers and Long-Term Growth

Ongoing development is the secret to long-term staff retention. 

According to the Voice of the Restaurant Industry in Ireland, 90% of Irish restaurateurs expect to increase their investment in tech and training. And 86% of workers say structured training influences their loyalty to a restaurant job.

Set up 30-60-90 day check-ins to discuss career development. Not only will this keep staff engaged, but it also reduces churn—a top concern for many restaurateurs in Ireland.

Final Thoughts

In a world where good help is hard to find and customers remember bad service longer than great food, your server training isn't just paperwork—it's planting seeds for your restaurant's survival.

When your team truly gets what makes your place special, when they feel equipped rather than abandoned, they stick around. And in this industry where revolving doors are the norm, that loyalty is gold.

The truth is, every euro and minute you invest in developing your people pays back in happier customers who return, spend more, and bring friends. It's not just training—it's building the foundation that will keep your restaurant standing when others fall.