Non-Negotiable Rules

  1. Attendance & Punctuality

    • No day off on weekends unless requested and approved with the manager 4 weeks in advance.

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

  2. Uniform & Appearance

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

    • Non-slip shoes and proper hats are mandatory.

  3. Guest Service & Etiquette

    • Bathrooms are for guest use only. Check every 20 minutes; everyone is responsible for hourly checks.

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

    • Hot food must be delivered hot, cold food cold. All team members assist in running food.

    • 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.

  4. 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 upon request. Removed from general brunch/dinner menus.

    • 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.

  5. Cleanliness & Organization

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

    • Storage, walk-ins, and freezers must remain clean, organized, and labeled with dates.

    • Personal items must be stored in lockers—not on counters or shelves.

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

  6. Operations & Efficiency

    • Follow the daily checklist for opening, operating, and closing procedures.

    • Bring all necessary items (tape, scissors, menus, iPads, chargers, etc.) at once to avoid wasted trips.

    • 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 and storage levels.

  7. 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.

  8. Alcohol & Beverage Service

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

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

  9. Events & Holiday Service

    • Servers must know event details, upsell opportunities, and menus for special occasions (e.g., Thanksgiving, brunch, wine sets).

    • Mandatory monthly Zoom meetings on the last Tuesday of every month for updates. Attendance is required.

  10. 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.

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.

  1. Menu Knowledge

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

    • Practice upselling and suggesting pairings naturally.

  2. 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).

  3. Guest Interaction

    • 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.

  4. 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.

  5. 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.

  6. Hygiene & Safety

    • Wash hands frequently, even when wearing gloves.

    • Follow proper food safety and sanitation protocols.