Dream Big and Make a Difference

Six Values – the foundations for our shared success Dream Big – Growing up we hear that anything is possible. We get the best in every situation when we are passionate about excellence. “Good enough” is never enough. Have Fun- We energize each other. We create a fun and entertaining environment. We “get back” by “giving to others.” Play Fair – We are to be kind and respectful in all relationships. We always value each other and our guests. We “do the right things for the right reasons.” Work Hard – We embrace change, actively seeking innovative ways to improve. We are accountable for our performance and responsible for our actions. We all drive the force behind the success of Razzoo’s. Do It Now – We work through issues until they are resolved. If it can be done today, it gets don’t today. Make a Difference –We blossom when we are dedicated, this making Razzoo’s a better place. We make a positive difference in the lives of others.

Two Reasons – work every day to accomplish the two reasons To take great care of each other and to give every guest a multitude of reasons to hurry back. These “two reasons” and our “six values” make a powerful place to work and a better environment for our guests.

Hospitality 101 – The act of welcoming strangers and friends Look at me – Pay attention to my body language. Make eye contact when you talk to me. Smile at me – Your smile is contagious and it brightens my day. Let me know that you enjoy your job. Talk to me –I want to talk about myself. Make me feel like I am interesting. Shake my hand – Treat me like a friend and pat me on the back. Remember me – It makes me feel incredible when you recognize me and call me by my name. Thank me – I’ll quickly return to a place where I am liked and wanted. Thank you.

Pride in My Work and Myself Your personal appearance and image is a reflection of your commitment and attitude. Our “Passion for Excellence” begins with presenting ourselves in our best way. Pride in your image expresses how you care for your team members and our guests.

Always look your best every time you come to work.

The way you look says a great deal about the way you feel about yourself and Razzoo’s.

Your personal image adds to the fun and casual atmosphere created at Razzoo’s.

Dressing casual is a benefit. Don’t abuse it.

There is a fine line between casual and sloppy. Be sure that you are casual.

We expect “excellence” when it comes to your image and adherence to the uniform policy.

See uniform guidelines (page 3)

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Open Door Policy

Razzoo’s believes in a work environment in which everyone is respected and can feel free to ask questions and get answers. Please feel free to go to anyone on your management team. However, if for any reason you feel uncomfortable doing that, we ask that you call any one of the persons listed below at any time. Razzoo’s ensures immediate investigations and guarantees no retaliation for use of the Open Door Policy.

J. Nanes Human Resources 214-123-4567 G. Brook Director of Operations 214-456-7890 C. Degann Director of Operations 214-789-1234 J. Power President 817-789-4560

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Play Fair

Various Policies Alcohol and Drug Abuse Policy In order to keep a safe and fun environment, we must strive for a drug-free environment. This policy is for all Razzoo’s employees and also prohibits the use or sale of alcohol or drugs on any company property. If one is found to be under the influence, of alcohol and/or other legal/illegal drugs while on company ground, then they will be immediately terminated.

Social Media Using any type of social media during the hours of your shift prohibited. Blogging or other forms of social media or technology include, but are not limited to, video, wiki postings, chat rooms or personal blogs not affiliated with the company.

Uniform Your personal image says a great deal about the way you feel about yourself and Razzoo’s. It is what creates a fun and casual atmosphere. If you fail to look your best, it ultimately affects the business and other employees. Dressing casually is a benefit; being sloppy is not. Always look your best every time you come to work – this means being neat, clean, and pressed.

Aprons- servers must have a solid black, 3-pocket type aprons. Females may also use black pouch- style apron. One apron will be provided during training. Aprons must always be clean, pressed, and in good repair.

Belts- must be black and properly fitted, flat leather belt. Belt buckles should be conservative in nature.

Caps- caps in the FOH are at the discretion of the store management.

Hair- hair must be clean and in a conservative style. Long hair on women should be styled away from the face. Sideburns on men must be trimmed and above the earlobes. Hands- Clean and carefully manicured.

Jeans or Shorts- Properly styled and fitted blue jeans or shorts (shorts – females only). Flairs, cargo and carpenter styles are not acceptable. No baggy fit. Jeans and shorts must be cleaned, pressed, and in good repair. Make-up, Cologne, Perfume, Jewelry, Tattoos- Make-up and jewelry must be in moderation. No visible body piercings. No nose or tongue rings. No spacers if they are noticeable. Shirts- Properly fitted Razzoo’s t-shirt. One shirt will be provided during training. Shirts must be clean, pressed with a visible crease. Shoes and Socks- Service staff must wear all black, closed-toe, all leather ankle-high boots or all leather casual dress shoes with non-skid soles. No suede. No clogs. Shoes must be clean, well maintained, and in good repair. No striped or mismatched socks are allowed. Uniform Tips and Common Sense-

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Do not wear shirts that are faded, stained, or discolored.

Use starch when pressing your uniform.

Make sure your shirt stays tucked during your entire shift.

Jeans should never bunch at the ankles because the length of the pants is longer than the leg.

Wear an apron at all times while on the clock.

No in pens behind your ear.

No gum chewing. Use a breath mint.

Leave your cell phone at home or in your car.

Arrive at work with your uniform already properly fitted. Do not walk into your restaurant with your piercings in and/or your shirt un-tucked. Leave after your shift in the same manner. You still represent Razzoo’s whether you are clocked in or not. It doesn’t matter to the guest whether you are on or off duty. They believe what they see

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Work Hard

Certifications Servers and Bartenders will not be allowed to start training until they have provided a current state ABC certification to the General Manager. Texas Certification status can be printed from the TABC website at tabc.state.tx.us under the “seller training” main page. For Texas, online certification classes are available form campus2go.com or learn2serve.com. Certification classes are also provided by AIMS Academy. Call them at 972-789-4561 for a schedule of class dates.

Things to do Paychecks- The work week is Monday through Sunday. You are paid on a bi weekly basis (26 paychecks in a year), and paychecks are delivered every other Monday after an eight-day processing period. You may pick up your check after 3 p.m. during non-peak periods. For your protection, your paycheck will only be given to you.

Telephone Procedures- Answer the phone promptly. The proper way to answer the phone is with an enthusiastic “Razzoo’s, how y’all are?” If the call is for a manager, please get the name of the person calling. Personal phone calls for employees are not suggested on our business line. Please do not bring your cell phones into the restaurant. If you need to make a phone call, please ask a manager. Tips- The IRS requires you to declare 100% of your tips as income. Tipped employees are to declare all tips in accordance with applicable law. During payroll processing, all declared tips, including cash tips, are audited for compliance. If not within the IRS acceptable percentage rate of tips, charge and cash tips (calculated separately) will be allocated based on IRS guidelines.

Tipping policies, practices and procedures are further explained during New Employee Orientation and you will have the opportunity to ask questions. Please see your Manager should you have any questions at any time.

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Have Fun Discounts Employees may purchase Razzoo’s logo products at a reduced price. At Razzoo’s you get a meal discount whether you are eating before or after your shift, even while coming in to your restaurant as a guest. Before or after your shift you may get 50% discount on food up to $4.00. There is also a 50% discount at your restaurant, including one guest, while dining on days off or at least two hours after your shift has ended, excluding alcoholic beverages. Appetizers and desserts are included. Additionally to dining at your restaurant, you may get a 50% discount for you and one guest at another Razzoo’s restaurant once a month, excluding alcoholic beverages. You much obtain, and have with you, a signed business card from your General Manager or your Director of Operations and a current paycheck stub. Note: when taking advantages of the Meal Benefit Policy, you must be seated as a guest in an open server’s section. It is never allowed for you to ring up your own food under your own number, or go to the kitchen to get your order. You should be treated like any other guest. Ask your General Manager for any additional questions.

Benefits After one year (twelve months) of continuous employment in which you worked an average of thirty-five (35) hours per week, you are eligible for one (1) week of paid vacation each anniversary year thereafter. The vacation time must be taken in a full-week increment based on your average hours worked. If it is necessary to carry vacation over to the next anniversary year at the request of your Manager, it must be taken no later than three (3) months in to the next anniversary year. For tipped employees, vacation pay is minimum wage. Vacation time may not be paid in lieu of taking the week off. Vacation pay is only a benefit while employed with Razzoo’s.

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Do it Now Safety and sanitation Taking great care of each other includes behaving safely. Because of our fast-paced environment, safety is of utmost importance. We ask that you be safety-conscious at all times in consideration of your own well-being, and that of your team members and guests. Be familiar with, and adhere to, the following safety guidelines at all times.

Think safety, and act safely at all times.

Obey safety rules, regulations, and procedures – they are for your protection.

Conduct yourself properly at all times – horseplay will not be tolerated.

Operate only the equipment you are trained and authorized to use.

Two or more people are required to lift any item weighing over 20 pounds.

Inspect tools and equipment for safe conditions before starting work.

Advise your supervisor promptly of any unsafe conditions, acts, or practices.

Report all injuries immediately to your supervisor.

Comply with all federal, state, and local safety and health laws and regulations.

Know that your failure to follow safety procedure can result in immediate termination

All employees must wash their hands after eating, using the restroom, combing hair, or any other activity that may cause food contamination. Hands and fingernails should be kept clean at all times. Employees should report any unsafe or unsanitary conditions to a manager immediately.

Worker’s Compensation To ensure that all employees have coverage for work related injuries or illnesses, Razzoo’s provides insurance through a third-party carrier. You may, at your option, choose not to be covered by The Company’s worker compensation policy and retain your common law right of action if, no later than five (5) days after you begin employment, you notify a Manager in writing that you wish to retain your common law right to recover damages for personal injury. If you elect to retain your common law right of action, you cannot obtain worker’s compensation income or medical benefits if you are injured. If you should suffer a work related injury, or feel that you have contracted a work related illness, you must report this information immediately to your Manager on the work day in which the injury occurred. Since we want any injured employee to receive appropriate medical treatment so that the employee may be well and resume work as quickly as possible, the supervisor and the employee, and any involved physicians, will work to try to establish appropriate light duty or restricted while the employee is recovering.

Welcome to the Razzoo’s team!

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6/2/101 Quiz Policy quiz Let’s have some fun and see if you have really read through this Handbook. Please complete the following Quiz by filling in the blanks as you read through your Handbook. Then read and sign the Acknowledgement and return the Acknowledgement and the Quiz to your Manager. You must score 100% within your first week of employment.

1. The Six Values of Razzoo’s are: 1. __________________ 2. __________________ 3. __________________ 4. __________________ 5. __________________ 6. __________________

2. Working within our Values, we come to work every day to deliver The Two Reasons.

a. To take ___________ care of each other b. To give ____________ guest a multitude of reasons to

_________ back

3. The Company defines Hospitality as: “The Act of ______________ strangers and friends.”

4. The rules of Hospitality 101 are: i. Look at me.

ii. Smile at me. iii. Talk to me. iv. Shake my hand. v. __________ me.

vi. __________ me.

5. Razzoo’s expects all employees to treat each other with courtesy and __________.

6. As a Razzoo’s employee, I must always look my best at work. This means being neat, clean and _______________.

7. Should a problem arise with my schedule, it is my responsibility to contact _____________ and find an _______________ replacement.

8. All employees must wash their hands after any activity that may cause food ________________.

9. If I should suffer a work related injury, I must ___________ the information immediately to my Manager.

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Menu

Appetizers Gumbeaux Seafood Shrimp, Oysters, and fish. Topped with white rice Chives spoon, and 3 crackers on a plate Chicken and Andouille Chicken and spicy Cajun sausage Topped with white rice Chives spoon and 3 crackers

Raw n salty oysters Horseradish cocktail sauce lemon/kale crackers and oyster fork

Popcorn shrimp Fries Cherry mustard Lemon and kale

Fried alligator Fries Cocktail sauce Lemon/kale

Fried Crawfish Tails Fries Cherry Mustard Lemon/kale

Crawdaddy Fondue Dip Crawfish tails Garlic butter and cheese sauce Tomatoes and chives 8 thin garlic bread slices

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Fried Pickles Cajun Buttermilk w/spice Rat Toes - 5 Shrimp and crab stuffing Cajun Buttermilk w/spice

Wings One flavor Cajun Buttermilk w/spice

Fried Green Beans Cajun Butter milk w/spice

Salads Chopped Salad Salas greens Diced tomatoes and cucumbers Shredded cheese Chopped bacon, eggs Topped with onion strings Blue Cheese, 1000 Island, Cajun Buttermilk, Honey Mustard, Italian, or oil and vinager

Caesar Salad Romaine lettuce w/Caesar dressing Parmesan cheese Garlic bread

Blackened Chicken Salad Chopp or Caesar

Fried Shrimp Salad Chopp or Caesar

Po’Boys and burgers Fried Shrimp or Catfish Po’Boy Tartar sauce LPTO Fries w/ 3 pups Knife Blacken’d Chicken or Tilapia Po’Boy Mayo/Tartar Sauce LPTO Fries w/ 3 pups Knife

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Big Ease Cheeseboiger Beef pattie 2 cheeses LPTO Fries 3 pups Honey mustard Knife

“Bubba’s Specials” and blackened things Andouille Red Beans and Rice Grilled sausage Smoky beans Seasoned rice Chives Garlic bread Lemon/kale Knife

Jalapeno Catfish - 3 Fried catfish White rice Jalapeno cheese sauce Vegg o day Chives Tomatoes Garlic bread Lemon/kale

Chicken basket Fries Corn on cob Honey Mustard 3 pups Lemon/kale

Cajun Fried Chicken Fried Cream gravy Mashed potatoes Vegg o day Red spice Garlic bread Lemon/kale Knife

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“CF” Steak Fried Cream gravy Mashed potatoes Vegg o day Spice Garlic bread Lemon/kale Knife Real catfish – blkned 2 filets Meuniere sauce Dirty rice Vegg o day Garlic toast Lemon/kale Chicken –blkned Meuniere sauce Dirty rice Vegg o day Garlic toast Lemon/kale Knife Fish – blkned Meunier sauce Dirty rice Veg o day Lemon/kale Garlic toast Steak – blkned Meunier Mashed potatoes Fried green beans Garlic bread Lemon/kale Knife

Fried seafood Fried cat basket – 3 Fries Corn on cob

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Cocktail and tarter 3 pups Lemon/kale

Cat platter – 5 Fries Corn on cob Cocktail and tartar 3 pups Lemon/kale

Shrimp basket – 7 Fries Corn on cob Cherry mustard 3 pups Lemon/kale

Shrimp platter – 12 Fries Corn on cob Cherry mustard 3 pups Lemon/kale

Shrimp n Cat Combo – 4 shrimp n 2 cat Fries Corn on cob Cocktail and tartar sauce 3 pups

Seafood Combo Platter – 4 shrimp n 2 cat w/ crawfish Fries Corn on cob Cherry mustard, tartar, cocktail sauce 3 pups Lemon/kale

Crawdaddies 2-ways Fried crawfish Fries Crawfish etoufee Dirty rice Chives Cherry mustard 3 pups Lemon/kale

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Cajun favs Shrimp creole Creole sauce Chives Garlic toast Spoon Cajun Etoufee – Shrimp OR Crawfish Buttery etoufee sauce Dirty rice Chives Garlic toast Spoon

Fish Ah! Yee Fried Fish White rice Crab and shrimp cream sauce Vegg o day Red spice Chives Garlic bread Lemon/kale

Stuffed Shrimp – 8 Shrimp and Crab stuffing White rice Crawfish lemon butter sauce Vegg o day Garlic bread Chives Lemon/kale

Stuffed fish Shrimp n crab stuffing Crawfish lemon butter sauce Vegg o day Garlic bread Chives Lemon/kale

Chicken Tchoupitoulas Grilled Over ham

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Mushrooms Crawfish lemon butter sauce Vegg o day Garlic bread Cajun Tricky Fish Fish Meunier sauce Dirty rice Smothered w/ crawfish etufee Vegg o day garlic toast Chives Lemon/kale

Shrimp en Brochette – 8 Jalapeno inside, wrapped in bacon Dirty rice Jalapeno cheese sauce on side Chives Garlic toast Lemon/kale

Pasta and ribs Spicy Shrimp Pasta Garlic butter Tomatoes, mushrooms, bell peppers Creole cream sauce Penne pasta Chives Parmesan Cheese Garlic toast

Zydeco Pasta w/ blkned Chicken Tomatoes, mushrooms, bell peppers Creole cream sauce Parmesan Cheese Chives Garlic toast

Jambalya Pasta Sausage Chicken Shrimp Crawfish Fish Tomato cream sauce Parmesan Cheese Chives

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Garlic toast

Honeysuckle Ribs Sweet BBQ sauce Fries Corn on cob Garlic toast BBQ sauce Hot set Knife Lemon/kale

Specials Grilled gator Jambalaya rice BBQ Ouch sauce Vegg o day Chives Garlic bread Lemon/kale Jaws Catfish Popcorn shrimp Gator Crawfish Oysters Fried pickles Fries 8 lemons 12 pups Cherry mustard, cocktail, and tartar

Extras Red Beans n Rice Cooked with bacon and served with white rice Dirty Rice Ground beef, chicken Cumin Veggies

Jambalaya Rice Spicy creole sauce

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Sausage Chicken Shrimp Crawfish Fish

Desserts Bread Puddin’ Cinnamon French Bread Sweet cream Jamaican Dark Rum Sauce Spoon

Mud Sundae Walnut brownie Ice cream Whipped cream n chocolate syrup Spoon

Zydeco Dancer Sweet cream cheese mousse Graham cracker pecan crust Strawberry n whipped cream Spoon

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Drinks Bar Cheat Sheet (cut and use for reference)

Vo

dka

Ru

m

Potter’s Captain Morgan

Absolute Barcardi Select

Grey Goose Barcardi CoCo

Titos

Absolute Citron

Teq

uila

Cuervo Gold

Patron Silver

Gin

Tanqueray

Win

e

Bombay Sapphire Sutter Home Cabernet

Sutter Home Chard.

Bo

urb

on

Sutter Home White Zin

Wild Turkey 101 Sutter Home Merlot

Crown

Jack Daniels

Ke

g B

ee

r

Makers Mark Dos XX

Southern Comfort Blue Moon

Bud Light

Sco

tch

Coors Light

Dewars Miller Lite

Johnny Walker Black Shiner

Sam Adams

Liq

uo

rs

Abita Amber

Amaretto

Apple Pucker

Bo

ttle

d B

eer

Baileys Budweiser

Banana Liquer Bud Light / Plat.

Blue Curacao Coors Light

Butterscotch Schnapps Corona

Citronage Fat Tire

Gran Marnier Heineken

Jaegemeister Miller Lite

Kahlua Michelob Ultra

Melon Liquer Turbo Dog

Peach Schnapps

Rasberry Liquer

Rumpleminze

Triple Sec

Tuaca

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Razzoo’s specialty drinks Hurrycane Hell Light rum Dark rum

Swamp Thang Vodka Rum Banana liquor Grain Southern comfort Spiced rum

Lost Hand Spiced rum Banana liqueur Blue curacao OJ and Pinapple

Razzoo’s Hurricane Barcardi Select Barcardi silver 151 Rum OJ Pineapple and Grenadine

Worm burner 151 Rum Grain alcohol Southern comfort

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Food/drink Quiz

Menu and drinks Let’s have some fun and see if you have really, really read through this manual. Please complete the following quiz. Then read and sign the Acknowledgement and return the Acknowledgement and the quizzes to your Manager prior to your first skill out.

Day One

1. What kids of seafood are in our gumbo? How is the gumbo garnished?

2. What are rat toes stuffed with? How many per order?

3. What kind of sauce comes with the following?

a. Fried Gator ___ 1. Cajun Buttermilk b. Fried Pickles ___ 2. Cherry Mustard c. Rat Toes ___ 3. Cocktail Sauce d. Craw Pop ___ 4. Cajun Buttermilk e. How Wings ___ 5. Cajun Buttermilk

4. What are our salad dressing choices?

5. What’s on the Chopped Salad? What meats/types of seafood are offered as add-ons on the menu?

6. What is the last thing every chopped salad is topped with?

7. Describe a hot set. What items come with one?

8. When is crawfish season?

9. If a guest tells you she didn’t get enough shrimp in her Gumbo what can/should you do?

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Day Two

1. What kind of veggies come on our Po’boys? What kind of sauces?

2. What is included in a Cajun combo skillet? How would you garnish one?

3. How many shrimp and/or catfish filets come on the following food item?

i. Catfish Platter ___Filets ii. Shrimp Platter ___Shrimp

iii. Catfish Basket ___ Filets iv. Cat & Shp Combo ___Filets & ___Shrimp v. Fried Combo ___Filets & ___Shrimp

vi. Shrimp Basket ___Shrimp

4. What does every basket and platter come with?

5. What are the two ways crawfish are served on the Crawdaddies 2-ways? What sides is it served with?

6. What comes on a Jaws Platter? What sauces? How may guest does it feed?

7. Describe the Big Easy Cheeseburger. What is the smoky sauce? What veggies come on the burger

Day Three

1. What four blackened items do we offer? What are their side items and garnish?

2. Describe the blackening process. Is it ever burnt?

3. What types of Etoufee do we serve? How would you describe the Etoufee sauce to a guest?

4. Garlic toast or hushpuppies? a. Shrimp Po’Boy _________ b. Honeysuckle Ribs _________ c. Crawfish 2-Ways _________

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d. Cajun Fried Chix _________ e. Fish Ah! Yee! _________ f. Big Easy _________ g. Jalapeno Catfish _________ h. Combo Skillet _________ i. Fried Combo _________

5. What are our three desserts? Describe each of them (as you would to a guest).

6. Which of our desserts include nuts? Why is it extremely important to remember the answer to this question?

7. What is Dirty Rice? How is it different from Jambalaya Rice

8. What meats are in the Jambalaya Pasta?

9. Are our Honeysuckle Ribs beef or pork ribs? Why are they so good?

10. Describe the Shrimp Brocette in detail, including the garnish.

Liquor Review

1. When is Happy Hour?

2. What beers do we offer on tap? What is their pricing?

3. What beers do we offer in a bottle? What is their pricing?

4. Describe a Swomp Thang.

5. What do you do with your micro ticket when picking up your drink?

6. What policy and program do we have in a place to validate the authenticity of IDs?

7. Do you have your TABC certification?

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Acknowledgements I acknowledge that I have received the Razzoo’s Employee Handbook that outlines the policies, procedures and guidelines for Razzoo’s employees. I have fully read and understand the information in the Employee Handbook and agree to abide by these policies during my employment.

I further understand that if I have any questions at any time about the interpretation or application of any policy contained in the Employee Handbook, it is my responsibility to direct these questions to my supervisor or to Human Resources. This handbook is not a contract of employment. Both Razzoo’s and I can terminate the employment relationship at any time. Razzoo’s reserves the right to modify this Handbook, amend or terminate any policies, procedures, or employee benefit programs whether or not described in this handbook at any time.

______________________________ __________________ Employee Signature Date Signed ________________________________ Employee Name Printed