Below is a Policy sample that we have called The Holy Bible
Here, the entire staff works for each other, in unison
2. When the manager is not around, the same respect AND MORE is due to the person appointed by her.
3. All gripes or suggestions MUST be directed to management ONLY
4. Opening servers are responsible for the opening preparatin. Closing servers are responsible for closing down. Sidework is everyone's responsibility. Clean as you work. Don't leave messes behind for someone else. YOU are someone else. Team work is a MUST.
5. You MUST KNOW THE MENU. You cannot sufficiently sell if you do not know its preparation OR possibilities. This includes wine as well. YOU WILL BE TRAINED AND TESTED.
6. Every staff member is responsible for EVERY customer in the restaurant.
7. no employee is allowed to sit down in or patronize the lounge on the day/evening they work. This includes before or after their shift.
8. if you want to patronize the establishment on a day you are not scheduled to work, a 25% discount will be given to ONLY YOU AND IMMEDIATE FAMILY (spouse, children, parents) for food items only. Absolutely no deduction for beverages.
9. Servers are to remain in the dining room as long as they have tables. No congregating.
10. Cleanliness, attention and professional behavior are everyone's responsibility AT ALL TIMES.
11. No eating is permitted during working hours. After working hours, order off the menu, eat in designated area only, not in the dining room or lounge, if in uniform. Clean up your own mess.
12. Service from TRAYS ONLY, preferrably covered with linen.
13. If on your day/evening of work you want to take your meal in the dining room, you must be OUT OF UNIFORM. No eating in the lounge.
14. Employees ordering meals from the menu MUST present a check to the Cook or get approval from management.
15. You will be given numbered checks. you are responsible for ALL OF THEM. If you loose a check and its carbon copy cannot be found in the kitchen a fine will be given. You are to turn in all unused and voided (management signature on voids) checks.
16. You are in charge of your own bank, AND in making change for the customers. At the end of your shift you will turn in all monies due to the house in your check out.
17. free drinks, desserts etc., ONLY with written signature and approval of management ONLY. Anything else will be considered as stealing and grounds for dismissal.
18. Figuring out your check outs is to be done at the end of your shift and OFF THE CLOCK.
19. tips are to be reported in your check out. You will be responsible for your own taxes with a 1099 form.
20. Tray stands are not to be left unattended alongside booths OR left in the dining room.
21. Drinks permitted during working hours: Coffee and Pop ONLY. All other non alcoholic drinks will be charged for.
22. No congregating ANYWHERE.
23. No swearing OR loud talking.
24. Starting hours are to be adhered to. Do not punch in before your shift begins, DO NOT punch out long after your shift has ended or you have been cut. HOUR'S in writing will NOT be considered, unless with management signature.
25. When cut, IMMEDIATELY finish any left over sidework, punch out, and THEN figure your check out.
26. TIP OUT on the night that you work - NOT the next day or next shift. Until further notice, if bus personal has already left for that shift, leave the tip with management.
27. The kitchen will not consider checks with no time on them. After 20 minutes the table will be sent out.
28. Control the set up of your tables. This applies when your shift BEGINS, DURING your shift and BEFORE you leave. IT MUST BE MAITAINED AT ALL TIMES!! This includes, but not limited to Advertisements, Fliers, Matches, Salt & Pepper, Candles, etc. RESET your station AFTER checking out.
29. Two servers on Fridays and Saturdays clean the reach in server refrigerators AND plate shelves on a rotating basis.
30. at the end of each shift, closer is responsible for cleaning ALL TRAYS.
31. Charge slips to be put in order according to RECORD number.
32. Get the names/addresses/email etc. from customers using any form of discount on the actual discount card, and staple to guest check. If this is not possible, have the customer fill out a comment card.
33. Servers are in charge of inventory of ALL DESSERTS, COFFEE'S, TEA, SUGAR and CANDLES. Give inventory to management. Write down anything that you see is going short on "I NEED" clip board in kitchen.
34. ANY derogatory comments in the kitchen OR dining room calls for "a letter of recomendation for anaother job." Three strikes and you're out. Any complaints to be saved for AFTER work, or AFTER the rush, NOT during.
35. Nothing to do? Don't feel like cleaning or sidework? Go home and watch TV.
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