I’ve been training new staff on catering techniques, and I’ve run into a challenge. Some folks just don’t have that same spark for the details the perfect plating, the timing, the flow of service. My own background is in stage management, so I’m used to drilling procedures until they’re second nature. But how do you transfer that discipline to someone who’s just here for a paycheck? I want to build their skills without making it feel like a chore. What approaches have worked for you to make the fundamentals stick, even when enthusiasm isn’t naturally there?