Good mornings are built by good systems. When someone joins our crew, they learn three pillars on day one: craft, care, and clarity. Craft means hands-on time with dough and tools: portioning, hand-rolling with the rope-and-seal method, recognizing proper proof, and timing the kettle and bake. We teach hinge slicing for tidy sandwiches and the “clean swipe” that spreads schmear without tearing crumb.
Care means allergen awareness and inclusive options. Trainees learn our color-coded tools for gluten-free prep, how to set up a clean board, and when to change gloves. They practice building vegan orders with separate utensils and keeping those items away from open seed trays. We role-play guest conversations: “Would you like no-toast for GF?” “Want to see our vegan schmears?” Clear, kind questions prevent guesswork and keep everyone safe.
Clarity ties the room together. We use simple SOP cards at each station—seed ratios, boil times, build sequences—so consistency survives the rush. The register crew learns to translate cravings into combos and to read the line: pre-print pickup tickets, call names clearly, and stage orders on the shelf in the same left-to-right order as the screen.
We also train on warmth under pressure: eye contact, quick hellos, genuine thanks. Speed doesn’t mean sharp; it means smooth. Our best compliment is when a guest says, “That was fast—and friendly.” Local pickup gets its own playbook: label checks, bag double-stacking for warmth, and a final verbal confirmation of any vegan or GF notes.
By the end of training week, a new teammate can roll clean, seed evenly, build beautifully, and welcome you by name. That’s the Go Bagels way: skill in the hands, kindness in the voice, and a warm bag ready when you are.
