Hi, I’m Rose

— and I’ve spent over 30 years working in restaurants of every kind: fast food, fast casual, and full-service.

I’ve been a server, a catering lead, a general manager, and an HR director for a 13-unit franchise. I'm the creator of the Restaurant Employee Safety Training program. A program that saved 1 company over $189,000 in workers’ comp costs in a single year. I’ve passed the OSHA 30-hour training. I’ve even written the safety book OUCH.

But none of that compares to the lesson I learned when I was just 17 years old.

My very first job was at Disneyland, and before you ever stepped “on stage” — the customer-facing side of the park — you had to complete eight weeks of classroom training. It wasn’t just hospitality. It was safety training — drilled-in, relentless, safety training. We were taught to be alert, think ahead, and act carefully at all times. One day during training, the instructor told us, “Don’t be like the girl who dropped a spoon into the hot fryer oil and then reached in to pick it up.” He let the silence linger. Then he added, “Burned right down to the bone. Because oil. doesn’t. let. go.”

That moment has stuck with me for decades.
It terrified me then — and it motivates me now.

I created the Restaurant Employee Safety Training Program (REST)— because too many restaurant owners are still crossing their fingers and hoping nothing bad happens. I’ve heard it a hundred times:

“We don’t need that. We don’t have big accidents.”

Well, one of those owners was a friend of mine. He shrugged off the program at first… until another franchisee in his system got hit with a $10,000 OSHA fine. Guess who called me the next day?

He started using REST immediately. His team loved the training. It was fun, easy to remember, and became a regular part of their routine. Every time a new video came out, he’d say, “Wow, this one’s the best yet.” Even a year later, when he watched the cut video again, he said the same thing. That’s proof that the program sticks — and that the forgetting curve is real.

The Truth About OSHA

While we’re not affiliated with OSHA, our training is built with real OSHA standards in mind. Just so we’re clear: the Restaurant Employee Safety Training Program is not OSHA-certified (It cannot be — there are only 8 companies allowed to do that-unless a law is changed), and we’re not affiliated with the Department of Labor. But I spoke directly with a representative at OSHA.gov. I told him about my program and he said it sounded perfect. He also confirmed that if an employee-let's say-cut her finger, and then...

called OSHA...

and said, “I didn’t know. No one ever told me about knife safety,” and she filed a complaint or a lawsuit, the restaurant can be on the hook — unless they can prove otherwise.

That’s where the Restaurant Employee Safety Training Program shines.

With this program, you don’t just show your restaurant employees a safety video. You document it. You’ll be able to show that your employee watched the video, took the quiz, and passed with a 100%.

“That certificate becomes your legal shield.”

In a “she said / he said” situation, OSHA will side with the business when it has proof.
And a lawyer's case would be shaky too. But if you can't prove the employee had training...

I created the Restaurant Employee Safety Training Program to be:

• Based on OSHA's standards
• Affordable and
• Easy to use

And it’s built by someone who’s walked in your shoes

I’ve mixed decades of real-world restaurant experience with proven training strategies to create something your team will actually want to use.

Let’s make restaurant employee safety training simple
— and protect your people and your business.

Want to see how the Restaurant Employee Safety Training Program works?