In October I observed the pre-opening training exercises at the Atlanta area’s fourth and newest location of Ruth’s Chris Steak House in Kennesaw.

Like many high-end franchises, this company invests heavily in training new staff so that customers will experience the same quality of food and service wherever they go. Here, that means seasoned company trainers fly in for several days and go through all the paces of customers relations, working with the point -of-sale software, pouring drinks and cooking.

One of the highlights is the “food show,” when the trainers prepare every item on the menu for the new staff to try. Later, the cooks will prepare the same items for guests invited to pre-opening dinners.

Thi Margaret is one of the most experienced trainers in the company. A waitress in the Manhattan Ruth’s Chris, Margaret travels the country explaining to cooks and waiters what distinguishes the food. (Hint: ginormous portions.)

Here Margaret is, in her element: