1. You are the supervisor in a busy caf/restaurant. During a busy lunch period you notice that the standard of coffee being made by one of the waiters is very poor and you have even had a customer complaint. You take that waiter off the coffee machine and replace him with a more experienced barista. Briefly outline two different methods of coaching that would be appropriate to use in this situation.
2. You are the supervisor in a busy caf/restaurant and the cash register has not been reconciled with the sales. Upon inspection, you see that some transactions have been processed wrong. You decide to plan a training session with staff. Briefly outline to staff members the purpose of the coaching and what the benefits will be.