employee reference handbook - weeblyannacstearns.weebly.com/.../shaws_employee_handbook.pdfthis...
TRANSCRIPT
Employee Reference
Handbook Property of Shaw’s Patio Bar and Grill
Anna Stearns
Table of Contents iii
Table of Contents Table of Contents ........................................................................................................................... iii
Introduction ..................................................................................................................................... 7
Mission Statement ........................................................................................................................... 7
Ch. 1: Liability and Safety Policies ................................................................................................ 3
Equal employment and non-discrimination policies ................................................................... 3
Worker’s compensation policies ................................................................................................. 3
Family medical leave policies ..................................................................................................... 3
Ch. 2: Health and Safety ................................................................................................................. 7
Certifications needed ................................................................................................................... 7
Food Handler’s License ........................................................................................................... 7
TABC License ......................................................................................................................... 7
Personal Hygiene......................................................................................................................... 7
Uniform specifications ............................................................................................................ 8
Ch. 3: Front of the House Positions .............................................................................................. 13
Morning shift duties .................................................................................................................. 13
Evening shift duties ................................................................................................................... 13
Host/Hostess .............................................................................................................................. 13
Server ........................................................................................................................................ 14
Bartender ................................................................................................................................... 14
Bus person ................................................................................................................................. 15
Ch. 4: Back of the House Positions .............................................................................................. 17
Morning shift duties .................................................................................................................. 17
Evening shift duties ................................................................................................................... 18
Expediter ................................................................................................................................... 18
Cook .......................................................................................................................................... 18
Dishwasher ................................................................................................................................ 18
Ch. 5: Employee Benefits ............................................................................................................. 20
Employee Meals ........................................................................................................................ 20
Employee Breaks....................................................................................................................... 20
Employee Training .................................................................................................................... 20
iv Shaw’s Patio Bar & Grill Employee Handbook
Index ............................................................................................................................................. 21
Table of Contents v
Introduction: Welcome!
Introduction Congratulations! And welcome to the Shaw’s staff! We are extremely thrilled to have you
aboard the team and are excited to watch you grow towards your full potential!
This instructional handbook provides the basic stepping stones for any new employee and will
pave the way to a great and successful career here in the workplace. These guidelines will aid
you not only through your first few weeks, but also in the future as a reference to proper
regulations. We will cover general business policies, state laws, personal hygiene, job
descriptions, and much more.
Again, thank you for your diligence shown in the interview process and we wish you the best
throughout your training!
Mission Statement We will strive to serve and to uphold the utmost standards of culinary creations, speedy and
friendly service, and a family-knit environment.
8 Shaw’s Patio Bar & Grill Employee Handbook
Chapter One:
Liability and Safety
Policies
Chapter 1 3
Ch. 1: Liability and Safety Policies
Equal employment and non-discrimination policies It is the policy of Shaw’s Patio Bar and Grill that an individual’s race, color, religion, sex,
disability, age, or national origin are not and will not be considered in any personnel or
management decisions. Shaw’s Patio Bar and Grill is an equal opportunity employer. In
compliance with the Immigration Reform Act, all employees must provide documents that
establish their identity and employment authorization within three business days of their
employment.
Worker’s compensation policies If an employee is harmed or injured on the premises of the restaurant, the circumstances of that
injury will be examined closely. On the conclusion of the injury being at fault of the
establishment, Shaw’s Patio Bar and Grill will provide monetary compensation based on the
need and circumstance of the harmed employee. The extent of the compensation is to be
determined by a health physician and the lawyers of both employee and employer.
Family medical leave policies Shaw’s Patio Bar and Grill allows for medical leave within the following circumstances:
Pregnancy
Pregnancy of a spouse
Serious medical condition
Serious medical condition of a family member
Chapter Two:
Health and Safety
Chapter 2 7
Ch. 2: Health and Safety
Certifications needed When working in a place that serves food and alcohol, certain specifications are required to
ensure the safety of the public.
Food Handler’s License
A food handler’s license is necessary to show that the employees of a restaurant are
aware of health codes and the proper way to handle food in the work environment. The
certification requires material such as what temperature to keep food at when
refrigerating and how high a temperature to heat meat as well as the proper way to wash
hands. These are all exceptional points to be learned to make positive of the consumer’s
safety. The more discrepancies the restaurant has, the higher the risk of the public getting
sick which could cause the said establishment to be fined a large amount, and/or be shut
down completely from the market.
In the state of Texas, a food handler’s license is valid for up to two years within taking the test.
To take this test in order to get certified, you may take the offered class from Shaw’s (only
available on specific days throughout the year), at an approved Food Handler’s school/ institute,
or a do-it-yourself website certified by the state.
CAUTION: Without this certification, you are a danger to the immediate public.
TABC License
A TABC certification issued by the Texas Alcoholic Beverage Commission gives the
seller/server a right to serve alcohol in the workplace and is extremely important to
ensure the safety of those drinking and of those around an individual that has been
drinking. It is a certification that assigns the seller and the licensee responsibility and
liability of who is able to purchase the product and mildly what happens to them if they
have consumed too much of the product. The certification process will cover the illegal
sales to minors and those with the intent to give to minors, the illegal sales to an already
intoxicated individual in the “red zone”, and the steps taken to avoid an issue with theft
or someone already intoxicated.
This certification can be obtained by taking a class or on a website that is approved by the state.
The TABC license is valid in the state of Texas for two years as well.
CAUTION: Without this certification, you are a danger to the immediate public.
Personal Hygiene In order to be able to serve food to others, you, yourself needs to be clean. This stops the
spreading of germs, illness, and disease.
8 Shaw’s Patio Bar & Grill Employee Handbook
Bathe frequently and maintain your body in an orderly fashion
Long hair is to be pulled back, and in hats or hairnets if working as kitchen staff
Cuts and open wounds must be cleaned and covered with a blue bandage
Wash hands frequently in at least 100 degree water (Fahrenheit) for at least 20 seconds
DO NOT come to work when ill or exhibiting symptoms of diarrhea or vomiting.
Uniform specifications
Uniform is to be neatly kept:
Minimal wrinkles and creases
Red or black shirt (See Figure 2.1)
Blue jeans
Black/grey shoes
Host/Hostess
Business casual
Figure 2.1: Proper uniform attire
Chapter 2 9
Appropriate and moderately conservative
The clothes of the worker must ALWAYS be freshly washed and clean; germs are carried
on clothing, not just bodies.
11
Chapter Three:
Front of the House
Positions
13
Ch. 3: Front of the House Positions The goals of the front of the house are to provide friendly and family-oriented service through
building clientele relationships and exceeding customer expectations. The positions of the front
of the house are as follows:
Host/Hostess
Server
Bartender
Bus person
Morning shift duties
Set dining area:
o Wipe down and dust all furniture
o Stock glassware
o Set tables with Salt/Pepper Shakers, Pepper sauces, sugar caddies, silverware
Fill empty shakers and caddies up to maximum capacity
o Stock condiments (ketchup, mustard, mayonnaise)
Roll all clean available silverware
Set up patios
o Arrange and clean tables and chairs
o Place sugar caddies and salt/pepper shakers on all tables
Turn on satellite music and TV’s
Make bleach bucket
o One wet towel
o One dry towel
Evening shift duties
Turn off patio lights
Turn off dining room lights
Turn off satellite music and TV’s
Pick up sugar caddies and salt/pepper shakers
Lock gates
Lock patio doors
Wipe all furniture
Pick up silverware
Host/Hostess The relationship with the customer begins with the host/hostess as soon as the customer walks
through the door.
Wipe down menus
14 Shaw’s Patio Bar & Grill Employee Handbook
Keep front area clean
Greet customer with a smile
Seat according to chart, server, and party size/preference
Be aware of reservations
Be helpful to customers’ questions
Thank customers for their business and welcome a much appreciated return
Server The position of server is extremely important because the most amount of time spent with the
customer is through the period of time that they are being waited on. Their dining experience is
in your hands!
Introduce yourself
Promote any available specials and/or events
Take order
o Drink
o Appetizer
o Entrée
o Dessert
Bring check
Be flexible to the customers’ needs
Create conversation and an open environment
Bartender The bartender works both behind the bar mixing and serving drinks and also serves tables in the
dining area.
Serve tables and bar top
o Introduce yourself
o Promote any available specials and/or events
o Take order
Drink
Appetizer
Entrée
Dessert
o Bring check
o Be flexible to the customers’ needs
o Create conversation and an open environment
Keep watch over bar area:
o Customer alcohol consumption
o Cash register
15
Maintain clean environment
o Wash beverage glasses in wash sinks (See Figure 3.1)
o Wipe down counters
Bus person The person on staff for bussing is especially vital to the restaurant success. Clean tables open the
environment for new guests and more business. Also when the tables and dining rooms are
consistently kept clean, the remaining guests in the restaurant will have a positive outlook of the
establishment and the values of hygiene and productivity.
Clear dirty dishes promptly with bus tubs
Wipe down tables and chairs with bleach water
Replace silverware upon tables
Maintain clean areas
Figure 3.1: Bar wash sinks
16 Shaw’s Patio Bar & Grill Employee Handbook
Chapter Four:
Back of the House Positions
17
Ch. 4: Back of the House Positions The goals of the back of the house are to prepare entrees efficiently while maintaining a clean
working environment.
These positions include:
Expediter
Cook
Dishwasher
Morning shift duties
Make tea and coffee
o Starting with clean containers and pots
o Fill pitchers for dining stations
Place clean ice cream scoops in clean bucket of hot water
o Replace at 3 PM
Coke machine
o Wipe down any spills
o Check availability
o Replace nozzles
o Fill ice bin
Soup area
o Limes, avocados, tortilla strips, shredded cheese, bowls, cups, saucers, spoons
o Soup pots set on medium
Salad dressings
o Fill FROZEN containers with:
Ranch, bleu cheese, wasabi ranch, honey mustard, Parisian, and balsamic
vinaigrette
o Fill room temperature container with House dressing
Wipe trays and counters
Stock:
o ToGo Items: Large and small boxes, picnic packs, dressing cups
o Ice cream in the freezer. Cherries, chocolate syrup, and whipped cream in the
refrigerator.
o Glassware, plastic cups, coffee mugs, bottled drinks
o Lemons & Crostini tub full
Maintain clean bathroom
o Turn on fan
o Stock soap, paper towels, and toilet paper
o Clean vanity top and mirror
18 Shaw’s Patio Bar & Grill Employee Handbook
Evening shift duties
Empty tea buckets
o Save in gallon jugs for next day if (1/2 or more full)
Empty coffee pots and dump coffee filter
o Wipe machine clean
o Put lemon, salt, and ice into post and leave overnight
Coke Machine
o Remove nozzles and soak in HOT water
o Take grate to washing area
o Wipe down machine with hot water
Put away dressings
o Pour into separate containers and place into refrigerator
Cover House dressing and crostinis with plastic wrap
Soup area
o Soup in containers
o Turn heaters off
o Cover limes and cheese and place into refrigerator
Dump ice cream container and place in washing area
Empty trash
Wipe down all counters
Empty bleach bucket
Place all dirty towels and rags into dirty hamper
Expediter
Answer phone
Take TOGO orders
Confirm correct entrees
Take food out to customers
Make desserts
Cook
Cook and prepare food in order to exceed the customers’ expectations
Dishwasher
Keep kitchen area clean
Continuously restock clean dishes to areas
19
Chapter Five:
Employee Benefits
20 Shaw’s Patio Bar & Grill Employee Handbook
Ch. 5: Employee Benefits
Employee Meals Employee will be allotted one meal per shift that is half price. This does not include alcohol,
dessert, or any side orders. These discounts will need to be approved by the on-duty manager
each shift.
FREE FOOD IS NOT ALLOWED TO EMPLOYEES. THIS IS CONSIDERED STEALING.
Employee Breaks Breaks are short and will not be clocked out, so they must be very brief and taken at a reasonable
time. When tables are taken care of and the rush is over, then an appropriate break may be
requested from an on-duty manager.
Employee Training When an employee is being trained on the job, they will not be paid. They will receive a meal
for that day. The employee in training will be required to pass an exam over the manual and the
food and beverage menus in order to have clearance as an on-duty worker.
Index 21
Index Bartender, iii, 13, 14
Bus person, iii, 13, 15
Cook, iii, 17, 18
Dishwasher, iii, 17, 18
Evening shift, iii, 13, 18
Expediter, iii, 17, 18
Food Handler’s, iii, 7
Host/Hostess, iii, 9, 13
Morning shift, iii, 13, 17
Server, iii, 13, 14
TABC, iii, 7
Uniform, iii, 8