EmploymentPolicyBusBar

1.   Properly set atables AT ALL TIMES, before customers sit, while customers are seated BUS tables, and after customer leaves, clean and reset. Clean chairs, booth seats and underneath all tables.
2.   In charge of all Silverware, Water glasses, Napkins, Bread and Butter plates.
3.   Serving Bread and Water, notifying server of any additions to check. Get what the customer wants, and tell your server.
4. Replenish Water as needed.
5. in charge of retrieving and serving ALL Coffee's, Tea's, and Desserts.
6. maintain and keep a clean bus station at all times, this means water, ice, glasses, coffee urns, plates, etc.
7. inventory of Paper Products = Napkins, Toilet Paper, Hand Towels, Doilies, Candles, Coffee's, all Desserts, Milk, Bread, Sugars, ashtrays, etc. twice weekly to management.
8. Cut bread on a AS needed basis. Prepare butter dishes ahead of time.
9.   Help servers with trays and items as directed by server.
10. Assigned to a specific server unless directed by management.
11. Cleanliness and upkeep of bathrooms BEFORE restaurant opens or at beginning of your shift, AND after restaurant is closed or at end of your shift, as well as directed by managment. Inventory of bathroom products to managment twice a week.
12. Spot vacumming before restaurant opens, AND throrough vacumming after restaurant is closed.

1.   Make sure you bar is properly stocked at beginning of shift. If it is not, do so and must be reported to management. Restock your bar before the end of your shift.
2.   Stock and maintain your bar during your shift.
3.   Control and proper presentation of Fruits, Olives, stirrers, napkins, etc., for yourself and servers.
4.   Report of number of drinks and money in register. Must match your bank. A check is to be presented to each customer regardless of number od drinks ordered. You will be given numbered in sequence checks and you are responsible for them. A fine will be imposed for lost checks. Food checks in bar must have # of people at that table/party.
5.   Inventory or proper stocking of all bar products upstairs and down. Inventory to be presented twice weekly to Chef.
6.   You are directly responsible for all bar service, including any food items ordered for the bar area. This includes set up and proper busing, serving food, and presentation of restaurant check. Read general guidelines for Waitress and Bus.
7.   Checking out of total sales for each shift applies. Most of the time you will be responsible for pay outs of all CPO's (cash paid out's). Make sure you fill out appropriate receipt and keep with your check out.
8.   Make sure your bar is properly clean at the beginning of your shift. If it is not, DO SO, and must be reported to management. Clean your bar before your shift ends. This includes but not limited to wiping down all well bottles and cleaning the well. New water in siks. Proper stacking of all glasses for bartenders and servers. ice to be filled. Ashtrays, chairs, booths, counter tops and games to be cleaned cotinually and at end of shift. Garbage removed. Vacumming and dusting in and around the bar. Mopping behind bar. Reach Ins to be cleaned and wiped down twice a week.
9.   Check inventory of all liquors, beers, wines and pops etc., and make sure it is full before and of shift. If you notice a beer keg or pop dispenser is getting low, inform the next bartender and mangement. Sign out all liquor removed from liquor room. Make use of the "I Need" clip board in kitchen.
10. Any overtime MUST get management approval.
11. You are responsible for your shift, and any replacements. Replacements must get management approval.
12. You are directly responsible for service. You have the authority to cut people off. If you have a problem, please direct immediately to management.
13. Bar closes at a certain time!! If you are a closer, make sure your side work is done by closing time!
14. Absolutely no drinks for ANY employees on day or evening that they are working in OR out of uniform. This includes you. No employee is allowed to accept drinks purchased by the customer on the day or evening they are working. No exceptions.
15. no free drinks to ANYONE at any time, unless directed by management.
16. Management is in charge of video gaming machines and magnetic strips. When managment is not available, bartender is in charge of all reports, AND responsible for ANY discrepancies.
17. No employees are to be seated anywhere in lounge at any time while on a day or evening they have worked. This includes you.
18. No one else is allowed behind the bar except bartenders, bar backs OR management.
19. liquor room is your responsibility. Keep it clean and organized AT ALL TIMES.