Question No. 2 10 Marks Larry was appointed as a cook at a local hotel as a high school student searching for a part time job in Summer. Larry lacked prior kitchen experience, however the line manager who recruited him understood that this was unnecessary because he'd be trained. Larry was partnered with Tyler, a Senior Line Cook, during his first day. Tyler wasn't excited about the prospect of training a new employee on the biggest night during the week and expressed his reservations to the manager. "As our most experienced colleague, you are uniquely qualified to conduct the training." Tyler remained silent following that - and however apart from a wink of acceptance, his only comments to Larry were "follow, and be clear of way of working." By some time a big dinner move arrived, the entire restaurant line was thriving with activity, and Tyler was juggling orders, paying bills, and cooking at same time. As more orders came in, the kitchen's stress level increased significantly. Tyler turned to Larry at this point and barked, "I need you to run to the refrigerator and get myself more ground beef!" Larry quickly turned and looked for the fridge, and as commanded, "ran" through the kitchen line to obtain additional meat. Ignorant that Larry was approaching, a cook turned to put up a dish and collided with him. He was unaware he was approaching. Recognize and document everything that went wrong on Larry's first day. a) While choosing an employee to conduct training, how much weight do you place on seniority, and why? b) Does the employee's competence in their job automatically lead into competence as a trainer, and if so, why? c) As a group, brainstorm five of the most important character traits you look for in a qualified trainer. d) When scheduling shifts for a new employee's training, what factors should you consider? e) What is the lesson your group took away from this case study