Attendance & Punctuality

  • No days off on weekends unless requested and approved by the manager at least 2 weeks in advance.

  • Arrive 5–10 minutes early for every shift. Being late is not aligned with our core values.

  • Punch in only when you are ready to work and fully in uniform. Taking breaks is your responsibility; they are required and not negotiable.

  • At the end of your shift, inform your supervisor before leaving. Do not leave without notifying your supervisor.

  • Do not stay beyond your scheduled shift unless it has been confirmed in advance.

Uniform & Appearance

  • Uniforms must be polished, clean, and complete. Random or unpolished attire is not acceptable.

  • Non-slip shoes and proper hats are mandatory.

Guest Service & Etiquette

  • Bathrooms are for guest and employees use only (pregnant woman, kids and people in service are exceptions) but next restaurant guest are not allowed to use the restrooms. Check bathrooms cleanness every 20 minutes; everyone is responsible for hourly checks.

  • No dog bowl inside or on the sidewalk; dog bowls must remain on grass only.

  • Hot food must be delivered hot, cold food cold. All team members assist in running food. “It is not my table” is not our language.

  • Always anticipate guest needs; be visible, approachable, and attentive. Never gather and chat in areas where guests need assistance.

  • Upsell thoughtfully: offer desserts, add-ons, or seasonal items that enhance the guest experience.

Menu & Service Standards

  • Servers must know the menu in detail, including ingredients, allergens, and dietary restrictions.

  • Modifications allowed only for allergies.

  • Kids’ meals are only offered for kids under 12. Removed from general brunch/dinner menus so guest can’t see them but you can offer them to families with kids to comfort them.

  • Guests requesting to-go containers: bring food to expo and pack properly—no containers at the table.

  • Stay updated on countdowns, unavailable items, and events calendar prior to shift.

Cleanliness & Organization

  • Clean as you go; wipe spills, pick up napkins, and always maintain a professional environment.

  • Storage, walk-ins, and freezers must remain clean, organized, food and juices must labeled with name and dates. PUT EVERYTHING BACK WHERE YOU GOT IT. If you are not sure where to place them, check the sheets and follow the shelfs numbers and letters.

  • Personal items must be stored in lockers and not left on counters or shelves. Personal water cups, bottles or disposable cups are not allowed; drinks should be in our water glasses just like guests, which must be placed in the kitchen racks for washing after use.”

  • No personal items or food may be left in lockers after your shift. Lockers must be empty at the end of each shift.

  • Side work is everyone’s responsibility; always find something productive to do.

Operations & Efficiency

  • Follow the daily checklist for opening, operating, and closing procedures. Having the checklist in your hand for opening and closing is a must.

  • Keep the restaurant organized: return tools and ingredients to their designated spots immediately.

  • Take inventory nightly and complete prep lists for the next day, including base sauces juices and storage levels.

Communication & Teamwork

  • Communicate shortages, 86’d items, and event updates clearly with the team BEFORE and during shifts.

  • Every team member is responsible for supporting others; personal agendas do not come first.

  • Always leave notes for the next shift and communicate expectations, updates, or feedback.

Alcohol & Beverage Service

  • Water: serve proactively; offer sparkling/steel. Tab water only if requested.

  • Fowling RBS rules with no exception.

  • No personal use of restaurant cups, to-go coffee cups, or beverages.

Events & Holiday Service

  • Servers must know event details, upsell opportunities, and menus for special occasions (e.g., Thanksgiving, Valentine days, movie nights, Dine LA, brunch, wine sets).

  • Mandatory monthly Zoom meetings every month for updates. Attendance is required.

Core Standards & Values

  • Treat every guest equally with respect, professionalism, and warmth.

  • Follow recipes, portion sizes, and plating standards consistently.

  • Mistakes must be acknowledged, corrected, and learned from immediately.

  • Always aim for a perfect dish and service—first impressions and lasting impressions matter.

 

Non-Negotiable Rules

General Guidelines for New Employees

Onboarding

  • Review the mission, vision, core values, and non-negotiable rules before starting shifts.

  • Shadow experienced staff during at least two shifts to understand workflow, guest interaction, and sidework.

Menu Knowledge

  • Study all menu items, allergens, modifications, and daily specials.

  • Practice upselling and suggesting pairings naturally.

Station & Prep Setup

  • Set up your station fully before service: tools, ingredients, mise en place, and prep lists.

  • Check inventory and product freshness daily; rotate stock using FIFO (first in, first out).

Guest Interaction

  • Ask if there is any allergies.

  • Approach every guest proactively; anticipate needs and stay visible.

  • Offer water, menu guidance, and additional items without being asked.

  • Communicate clearly and respectfully when handling guest complaints.

Efficiency & Time Management

  • Plan movements carefully: gather all necessary items for tasks at once.

  • Clean as you go and maintain organized workspaces at all times.

Teamwork & Communication

  • Communicate openly with kitchen and front-of-house staff.

  • Support your team; help pre-bus tables and assist in running food when needed.

  • Always leave notes and updates for incoming shifts.

Hygiene & Safety

  • Wash hands frequently, even when wearing gloves.

  • Follow proper food safety and sanitation protocols.