I was wondering what successful study plans busy restaurant people had created for themselves? I'm a FOH manager as well as assisting with the wine program and am not just on the floor and done when my tables leave. That being said I don't think it's too hard to create a 2 hour a day or 14 hour weekly study schedule that they are saying I will need. What has worked for some people and what hasn't? Any advice would be helpful.
Whatever things I’m having a hard time retaining I create study sheets for that I hang on my walls and in my kitchen so I can look at them and drill them while getting other things done. That being said I spend a lot of time sitting with my books reading and rewriting things over and over—that’s what works best for me in terms of retaining data.