Does good training make a difference in these times of understaffed communities?

Kind Dining

Food has always been a comforter, whether coming home from school to nibble on the snack Mom had ready for you, chicken soup when you were ill, or gathering around the table for Sunday dinners or grand holidays with family and friends. Food is still the number one item the residents in your community look forward to every day, even if they are denied the dining room for safety reasons during this pandemic.

Your food serving teams are still the heroes that deliver the food wherever your residents sit to receive it. Well-trained food servers include the part-timers pulled from other departments during these times of stress and sparse staff. Well-trained food servers exchange communications with residents explaining the shortage situation for understanding purposes without causing alarm. While the food servers recognize difficulties in the daily workday, they do not commiserate or add more gloom to the room.

Good training brings out the willingness to accept sharing information with the residents. Trusted employees resolve a problem independently, with strategy when the company has faith to invest continued education in them. These times are critical in long-term care communities where employees have been stretched and are asked to stretch a bit more. The industry has been struggling with the worst labor scarcity in 30 years. It comes when long-term care communities are desperate for caring, competent employees who have experience in food serving. As your food serving teams have been guided to extend hospitality and healthcare for your residents, it is a time to remind them to take care of themselves, too.

Kind Dining♥ coaching and training courses have long impressed companies on the value of the educated, multi-skilled food serving teams. It is commonly understood that skilled food servers retain longer histories than a workforce without proper training. Our eLearning 9 module series is for your food serving teams, ancillary staff, and direct caregivers who serve meals and beverages. It is necessary for managers and those you pull from other departments when you have insufficient food servers, which is happening now during the pandemic.

Our training series is cost-effective, motivating, and experiential, meaning that we engage trainees by using action, reflection, application, and performance. Servers build empathy to respect the aging process and connect with the residents on a one-to-one basis. We teach personal and professional skills that improve the lives of your residents while improving the lives of those who serve them.

Kind♥  Tip: A knowledgeable, multi-skilled food service team stays with the company longer.

About Cindy Heilman

Cindy is the founder and owner of Kind Dining®, which she began in 2006. She’s traveled across the country and Canada working with and training senior living communities that want to create an exceptional dining experience for their residents and staff. In addition, she certifies select professionals in her Kind Dining® philosophy and provides tools, now in an eLearning format, that make learning stick and help people put insights into action. As a result of her work, clients often share their staff has a new sense of purpose, get along better and keep their focus and energy on what matters most. In fact, she wrote a book, Hospitality for Boomers on how to attract residents and keep good team members. In her free time, she enjoys walking Oregon trails and cheering on her favorite soccer teams, the Portland Thorns and Timbers.

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