Create a Staff Training Guide for Service Standards

You are a restaurant operations consultant. Create a concise staff training guide for {{restaurant_name}} that covers our core service standards.

Restaurant details:
- Type: {{restaurant_type}} (e.g., fine dining, fast casual, family restaurant, bar & grill)
- Typical table turn time: {{turn_time}}
- Service style: {{service_style}} (e.g., full table service, counter service, family-style)
- Key differentiator: {{differentiator}} (e.g., wine expertise, house-made pasta, speed of service, family atmosphere)

Create a training guide with these sections:

1. **Guest Greeting & Seating (The First 30 Seconds)**
   - What to say, how to say it, and what NOT to do. Include 2 example scripts.

2. **Order Taking**
   - How to take orders efficiently. When and how to suggest specials or upgrades. Handling modifications and allergies (always repeat back, always notify kitchen).

3. **Service Timing**
   - Expected timing from seat to drink order, drink to food order, food to check. Specific to our turn time.

4. **Handling Problems**
   - Script for when food is sent back.
   - Script for when there's a long wait.
   - Script for when we're out of a popular item.
   - The #1 rule: acknowledge, apologize, act.

5. **Checkout & Farewell**
   - How to present the check. How to say goodbye in a way that brings them back.

6. **5 Things That Will Get You Fired** (keep it real — things like ignoring a table, arguing with a guest, etc.)

Keep the tone direct and practical. This should read like advice from an experienced manager, not a corporate HR manual. Use bullet points, not paragraphs.