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