TIPS Redux: Updated, October 20th, 2023
The initiative started by Sandine Ramoisy a year ago has gained momentum.
Ramoisy reports that she now has “an official not for profit society, called TIPS—To Insure Proper Service. “ She is still offering the original two week course. The next one starts October 28th., 2023.
Through the new program (two classes) she hopes to have 12 students ready to work for the holiday season. And this time there’s a bit of a twist…
“The difference: I am looking for restaurants to offer them a two week stage at the end of the course. So for this first course, starting Nov 6. I will cover any cost (breakage/mistakes) the stage incur. Then the students will be ready to hire,” she says.
“If we could get 12 refugees a pay-cheque in December, what a wonderful Christmas this will be!”
If you’re a restaurateur owner or operator and would like to get involved, send her a note: info@tips.academy
In time, within a year, Ramoisy plans to take the knowledge accumulated teaching this course to develop a second level course to train basic servers to become great servers. There will be a charge for this program, which will be open to everyone.
Where are they now?
As for last year’s graduates?
“All of them moved on to other jobs, but out of the 15 students from November 2022, ten found work in December, allowing them to move out of their foster families,” she says.
“The five others had big schedule or language limitations, but through the course they gained confidence, practised english and made new friends. They even brought me a Christmas and birthday present that they delivered to me at work!”
Good for you, Sandrine! You truly are a force.
Updated, Dec 8th, 2022
Grad group
Good news from Sandrine Ramoisy.
Her entire first group has graduated and she’s now working with a second group.
All of the first students were offered flexible positions to suit their schedule by Glowbal Group, except for one person who is now employed by Le Crocodile.
“A few have already started working, she says.
“They are soooo happy. They are staying with Canadian families, and now will be able to afford rent and move (out) on their own,” says Ramoisy. She plans to continue with the program. It’s been “The best experience ever for me—and makes me want to rethink the course.” She feels that going forward about half her enrolment will be for free, an ‘intro course’ offered to refugees and under privileged people. The other half will be paying students—a ‘perfection course to train pro servers.” Everything is still being developed but you can find out more at tips.academy/about-us/
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It’s no secret that good servers are beyond hard to find. The restaurant industry is in a labour crisis. Across Canada, restaurants, bars and even coffee shops are having a very tough time attracting employees. No-one knows that better than Sandrine Ramoisy, who has many years of experience managing restaurants such as (now closed) Le Gavroche and Le Crocodile.
Since the pandemic, finding and keeping qualified staff has become a challenge for every industry. But an ongoing issue with the hospitality sector is that service jobs have rarely been taken seriously, at least from a career perspective. Other countries—most notably France—wholeheartedly embrace the notion of the server as a career professional. However, that’s not the case in North America, where the work has traditionally been perceived as itinerant, a stepping stone to something else.
Ramoisy is emphatic: It’s well past the time to change that perception.
The seasoned hospitality professional is not one to stand by and do nothing. With business partner Eric Woo, she’s established her own server training program. Tips (Service) Academy launches its first course this week, on November 19th.
“The service industry is such a beautiful industry. We need to bring the excitement back. We should feel blessed to be able to serve others instead of seeing it as a low class job,” says Ramoisy. She adds: “I want to not only teach technique but also passion and motivation.”
Drawing from a 30 year career, Ramoisy has plenty of server experience behind her. She’s done it all, from catering in castles in Belgium to slinging beer in Dawson Creek and Quesnel. She’s worked for Listel, Shangri-La and Kimpton hotels, as well as at above mentioned stalwarts Le Gavroche and Le Crocodile, where—having started in 2007—she still collaborates.
Server training in a practical setting
The 20-hour course runs over five days, including the final exam day. Held in a restaurant setting, it aims to create a realistic, practical environment, says Ramoisy.
Starting in the new year the cost will be $500. But currently it’s being offered free of charge. While, in time, Ramoisy expects the program to have broad appeal, for now she’s directing her efforts where they’ll be most appreciated. And put to very good use. Her first server class is composed almost entirely of Ukrainian refugees.
“I’m really hoping to be able to give them the ability to work in December,” she says. “This way we would be able to relieve the industry, and also help them earn a living immediately.” The plan is to start small, with classes of 5-7 students, with a goal of embarking on a larger scale in the new year.
Who should apply…
Ramoisy expects the server course will be “of interest to people looking to work on cruise ships, with catering companies, those looking for a brand new career … or anyone looking for extra income.”
She also suggests it would make sense for young people planning to find work overseas, who’ll benefit from the course to find work in their selected travel destination. It might even be of interest to family members of restaurant owners who want to join the business but have no prior server experience.
However, Ramoisy doesn’t want to compare the course to a classic European hotel school.
“We won’t accomplish miracles in 20 hours! But we will give an understanding of the industry, a vision of the job, and share essential techniques to give anyone the confidence to apply for an entry level position. How fast they grow from there is up to them,” she says.
Above all, she adds, “Attitude and eagerness to learn is of upmost importance. But it takes practice to become a quality server. Also, sadly, many restaurants are just too understaffed to train new staff. This course will make the transition period of new staff arriving in a restaurant way shorter.”
In the end, says Ramoisy, “Let’s aim to be the server customers want to be served by when they go out for a meal. So they don’t say ‘let’s go eat at…’ But ‘Let’s go see Sandrine.’ We want to see this as an opportunity to be on stage in a room full of people—and show them the best version of yourself.”
“Besides, love what you do, and you’ll never work a day in your life!”
For more information email: info@tips.academy
or phone: 604-341-5241
Congratulations Sandrine!!