Q: Train restaurant employees by setting a good example for them with your own behavior. As the boss, you're always being observed by employees, and new hires will especially look to you for the right way to conduct themselves. Keep this in mind when you work with other members of the wait staff, vendors and diners and conduct yourself courteously and professionally. Training should not stop soon after an employee joins your staff. In order to reinforce best practices, you should hold training sessions regularly. This will not only help your staff recall everything you've covered before, but will act as an opportunity to train seasoned staff in new techniques and approaches. Use regular training events as an opportunity to train staff on new techniques and changes to your restaurant. This will be especially important if you have a menu change. Use regular training events as an opportunity to bring in outside trainers who utilize different techniques than you have used in the past. Use regular training events as an opportunity to retrain and refresh seasoned staff who are becoming set in their ways or even careless. Holding meetings with your employees whether it be a group meeting or individual meetings is one of the best ways to reinforce best practices. Meetings don't necessarily have to address staff weaknesses or bad things. Use meetings as an opportunity to lead by example and to highlight what you want your staff to do to improve your business and the customer experience. Focus on your staff's strengths, and encourage them to live up to these strengths and emulate each other's positive qualities. Hold semi-regular group meetings every 2-3 months, at a minimum. Hold one-on-one meetings with employees you think are falling behind. Use this as an opportunity to discuss performance evaluations and to encourage them to live up to their abilities. Hold one-on-one meetings with employees you think are doing a great job. Talk about their good qualities and let them know that their work has been noticed. Reinforcing best practices is not just about training and teaching, it is also about recognizing your employees who do outstanding jobs. By recognizing these employees, you'll send the message that you are paying attention and that their efforts are being noticed. Consider: Recognizing your top employees at regular meetings. Recognizing top employees in a private meeting. Recognizing top employees through social media. Giving top employees awards or cash bonuses.
A: Set a good example. Hold regular training refreshers. Hold meetings with your employees. Recognize your best employees.

Q: Take a sharp knife and cut the pork lengthwise, approximately 3/4 of the way through. Open the cut, flattening the meat out as much as possible. If you want, you can take a meat tenderizer and hammer out the pork slightly, to open up the tenderloin to hold all the stuffing. Depending on how much stuffing you make, it might be necessary. You'll end up tying it up anyway, so feel free to flatten it out considerably. Stuffing tenderloin with a mixture of dry bread, cheese, bacon, and vegetables can up the ante considerably. If you want to kick grilled tenderloin up a couple of notches, stuffing it is the way to go. You can experiment with ingredients that you like, or go with a few tried-and-true standards. Bacon-mushroom stuffing: In a skillet, crisp up 3-4 slices of bacon, then add two cups of white button mushrooms, and a pinch of salt. Let the mushrooms sit untouched for one minute, then stir to coat them in the mixture and cook until soft. Add 2 cloves of minced garlic and cook until soft. To this, add 2-3 tablespoons of dried breadcrumbs, and a handful of fresh chopped parsley to complete the stuffing mixture. Italian Spinach stuffing: In a food processor, add a cup of fresh baby spinach leaves, a half cup of fresh basil, two cloves of garlic, and 2-4 tablespoons of grated parmesan cheese. Add a pinch of crushed red pepper, Italian seasoning, and a drizzle of balsamic vinegar to finish the stuffing. Bacon-Wrapped Stuffed Tenderloin: In a bowl, combine a small finely chopped onion, 1-2 stalks of celery, 1-2 slices of dry toast, torn into small pieces, 3 tablespoons of melted butter, and salt, pepper, and oregano. Use this to stuff the tenderloin, then roll it up and wrap the whole thing with 6-8 strips of bacon, around the width of the meat. Tie it and grill it as normal. It's a delicious combo. After you've flattened it out slightly, you can spread an even layer of whatever stuffing you've mixed up over the inside of the meat, then either roll it up or truss it up, depending on how flat it is and how thick a layer of stuffing you've added. If you want to roll up your tenderloin, spread a thin layer of stuffing on the meat, no more than a quarter inch or so. Start rolling the meat on the long flat side, tucking the stuffing on the inside, so it spirals. After you've rolled it up, tie it to keep it together. If you want to keep the tenderloin more whole, don't pound it out, and stuff your stuffing into the butterfly cut as thickly as you want. Wrap it tightly in plastic wrap to get the shape to hold, then you can tie it up with twine before grilling. Wrap a piece of cooking twine around the width of the meat to close up the cut. You don't have to get fancy, just take a few short pieces of twine and tie at least three times around the meat, one in the middle, and one at each end. If you don't have cooking twine, you can use some kebab skewers to pin the 2 sides of the meat together, pinching it closed. After the meat is cooked, remove the skewers and slice normally. Follow the basic instructions for grilling a whole tenderloin, browning on all sides, then cooking at a cooler part of the grill for about 20 minutes. If you've got a particularly-messy stuffing, you might move the tenderloin onto a piece of tinfoil after moving it to the cooler part of the grill, to collect the mess. Take some care when you're testing the temperature of the meat, so you don't stick the reader into the stuffing, getting an inaccurate reading. The internal temperature of the meat, not the stuffing, should be between 140 and 155 degrees F (68 degrees C) according to a meat thermometer. Don't remove the twine right away, or the meat might start to unroll and come apart. Let the stuffed tenderloin rest normally and it'll hold it's shape. After 10 or 15 minutes, remove the twine and slice into inch-thick portions, and serve.
A:
Butterfly the marinaded tenderloin. Prepare the stuffing. Spread your stuffing onto the pork. Tie up the stuffed tenderloin. Grill normally. Let rest, then remove the twine.