FINAL COPYPROTOCAL JACK JEFF by ansleycara

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									Protocol for
servers and
Bartenders
Jack’s and
 Jeffrey’s
DRINKING ALCOHOL
If you are under age you are never to consume alcohol at this
establishment. This is grounds for automatic dismissal
immediately.
All employees of age …While you are working there is to be NO
ALCOHOL CONSUMPTION!!!!!
BARTENDERS
Jack or Holly may give Bartenders permission to have a drink or
shot if a customer wants to buy them one. This will not always be
approved and decision will be made on a situational bases. It is not
your liberty to drink for the rest of the night just because you were
given permission to have 1 shot. We take drinking on the Job very
serious and violation of this rule is grounds for immediate dismissal.


SERVERS
of age may have a beverage only when your shift is over. Your
shift is not over until all your tables are clean all your side work is
done, all silver rolled etc…checked out and given approval to leave
for the night, and then you must change out of your work clothes
before you enjoy a drink. Remember just because you change
clothes people still recognized eyoyou as an employee so please
be respectful and behave in an appropriate manor just as
professional as if you were working
THANK YOU FOR FOLLOWING THE ALCOHOL POLICY
THIS IS MANDATORY NOT OPTIONAL!!!!!!!!!!!!!!!
       WHAT WE EXPECT IN YOUR APPEARANCE
We expect you to come to work looking professional and put
together. Hair must be back and not worn down. If you usually
wear makeup then wear it don’t come looking like night and just
rolled doubt of bed, but if you don’t usually wear it we are not
asking you to start. Just make sure you are nicely put together with
apron name tag server book etc. When you arrive. You are not to
do hair make up or change clothes after you are here

-WE DO NOT HAVE A UNIFORM- WE DO HAVE DRESS CODE-.


BARTENDER
You may wear whatever you feel comfortable working in within
reason use your own judgment as to what is appropriate and what
is not. We will let you know if something you are choosing to wear
is not within our standards.
SERVERS, HOSTESS, BAR BACK
Solid black top and khaki, black, or denim bottom you are free to
wear what you want as long as it falls within these guild lines
   No tank tops unless it is a Jacks/Jeffrey’s shirt
   No bootie shorts or cut off shorts whatever you choose to
    wear should be respectful to all guest and worn tastefully
   Skorts are ok but no skirts they must have shorts attach
    underneath to qualify
If you have been issued a name tag it is mandatory that you wear it
    1st time without it is a verbal warning
    2nd time you must pay a 10.00 fee for a replacement mane tag
    3rd time- 15 .00 FINE
     4tt time getting with management grounds for dismissal

IF YOU HAVE ANY QUESTIONS AS TO WHEATHER OR NOT
SOMETHING IS APPROPRIATE IT PROBABLEY IS NOT BUT
YOU CAN BRING IT IN FOR APPROVAL IF YOU WOULD LIEK


REPORTS
All reports should be turned into the designated location at the end
of every shift.
You should always leave a bank of 100 separated in your report for
the next shift and if you do not have 100 to leave as a bank leave a
note so that the drawer may be brought up the next morning.
 Any report that is more than 5 dollars short is to be repaid by the
server the night
SCHEDULING AND REQUEST OFF


Please pay attention to the schedule as changes may be made as
needed.
We will always do our best to accommodate everyone and their
availability
This does not mean you will get the entire shift you want or all the
days off that you request.
Any request off must go through hollie for approval and then we will
try our best to give you the requested day off
Everyone cannot have every holiday off will determine who works
holidays based upon individual situations as well as the normal
schedule
All requests must be turned din by filling out the request off form
located on Hollies Desk at least 1 week prior to the days you are
requesting off. The earlier you turn in your request the better
chance you have of getting it filled.


There is to be no switching shifts without approval we have certain
p-people on certain shifts for reasons you may not know about it is
not you’re to switch to whatever works better for you.
AM BARTENDER’S OPENING RESPONSIBILITIES
     Turn on all TV’s and neon’s
     Cut fresh fruit for the day
     Fill all ice wells
     Drain 2nd beer cooler if needed and restock it.
     Check all liquor bottles make sure you are not out of anything If you
      are please tell jack, Hollie or Kim
     Write specials on the daily specials board
     Set up bar (condiment, bar mats, keno, etc.)
     Wipe down bar and all bar tables
     Make sure everything is clean stocked and ready to go.
 When the doors open at 11:00 you need to be ready to serve not
setting up your bar so come in tome and get things set up before we
open so your shift will run smoothly,



AM BARTENDER’S CLOSINGRESPONSIBILITIES
   Close out tabs that you are not transferring first count drawer dOwn
    but don’t so your report until all other side work is complete
    Restock all beer coolers with plenty of beer and it down
   Restock all glassware
   Cut fruit for the rest of the night
   Empty all trash cans and replace liners
   Refill all bar top items salt, pepper, ketchup, keno etc.
   Sit down n out of the way and does your shift report.
CHECK WITH YOUR REPLACEMNT TO SEE IF THEY NEED
ANYTING BEFORE YOU LEAVE.
PM BARTENDER’S OPENING RESPONSIBILITIES
   Check with the current bartender and see what needs to be
    done for a smooth change over. Be ready when you roll
    through the door.
   Write Nightly Specials On The Specials Board
   Check Bathrooms


PM BARTENDERS CLOSING RESPONSIBILITIES
     Empty Trash cans as needed
     Wash glassed and stock them as often as you have time to
     Wipe off all liquor and wine bottles at the end of ea. shift
     Sweep and mop bar area after closing
     Drain ice coolers
     Restock beer
     Lock doors
     Turn off neon’s and TV’s
     Cut and restock fruit that is out.
     Wipe down the bar top and straighten bar stools
     Check bathrooms for trash or any significant issue
     Rinse off draft beer well

      MAKE SURE YOU HAVE EVERYTHING SET UP FOR WHOEVER IS
      COMING IN TFOR THE NEXT SHIFT ANS MAKE SURE THE DOOR
      LOCKS BEHIND YOU. YOU ARE REESPONSIBLE FOR LOCKING
      AND CHECKING ALL DOORS ARE SHIR WHEN YOU LEAVE
AM SERVERS OPENING RESPONSIBILITIES

    Brew sweet tea un sweet tea and coffee
    Check dining room
    Make sure all tables are cleaned and wiped down, floor is
     Swept, and all condiments on the tables are full
    Check both bathrooms clean sin and mirror and scrub the toilet out
     with Clorox and a brush
    Wipe down patio tables and get patio set up when in season
    Write specials board
    Have to go area stocked for lunch
    fill ice well
    Cut fruit if needed


AM SERVER CLOSING RESPONSIBILITIES

   Reset Dining room ( wipe down all tables refill condiments and sweep
    the dining room)
   Wipe down menus with Clorox wipes
   Restock Togo and server cart (Cups straws, napkins, fruit and clean/
    restock condiments)
   Bathroom check you don’t have to clean just check on trash paper
    towels and toilet paper
   Wipe down counter and food window clean up around the register
   Roll all the silver ware
   AFTER YOU HAVE DONE EVERYTHING ELSE COUNT YOUR
    DRAWER DOWN AND DO REPORT
PM SERVER OPENING RESPONSIBILITIES
  check and make sure you have tea and to area is
   stocked
  write specials board
  light candles on table
  close blinds
  be ready for your first table
  wipe down patio and help set up outside

PM SERVER CLOSING RESPONSILBILITIES
   Break down and clean tea station (Leave 2 pitchers of UN &SWEE
   Server Cart in the dining room this consist of ...washing mats on top
    restock
   Wipe down door that goes from kitchen to dining room
   wipe down all menus with the Clorox wipes
   Of course SILVERWARE. If there are 3 servers on you are both
    responsible for silverware. Wash and roll all silverware together or
    split it. (do this last to make sure you get all of it)
   Wipe down front counter
   Check with the closer and the bartender- make sure they do not
    need anything and say it's
   Ok for you to go.
   Clean out and wipe down dessert cooler. Make sure all desserts
    are still good and are wrapped up properly. Let someone know
    when we are out of something so it can be replaced
   Restock Togo area
   wipe down all patio menus with the Clorox wipes
   Restock to go station boxes ramekins
    condiments bags, paper bag Cups etc.
PATIO SERVERS
    Clean and restock buckets Put down all umbrellas
    Wipe tables
    Turn out lights
    In charge of the fire
    Sweep
    Wipe down door going from kitchen to patio
    Opening duties
    Fill tike torches with oil and light at dusk
    Put candles on tables
    Put ashtrays on tables
    Put condiments, etc. on tables
    Wipe down tables and chairs
    Sweep patio
    During shift, refill beer wells when possible and do dishes when
     possible
    Bring in excess glasses and dishes
    Closing duties
    Bring in candles, condiments, etc.
    Wipe down tables
    Put out tike torches
    Bring in and wash ashtrays
BARBACK
    Keep all beer coolers stocked all the time
    Wash dishes
    Roll silver
    Buss tables
    Run Food
    Take the trash out
    Take and box up to go orders
    Fill bar and server ice wells.


HOSTESS
  Keep waiting area and area right out front swept and clean
  stock toothpicks mints etc. at the hostess stand
  Make sure we have to go menus if we don’t tell someone
  If needed refill drinks and help in the dining room.
  Roll silverware if we are getting low stay where you can still be
   seen and can see people walk in
  Sweep at the end of each shift
  wipe
YOUR JOB IS NOT TO HELP THE SERVERS YOUR JOB IS TO
STAND AT THE FRONT DOOR 95% OF THE TIME SO THAT
EVERYTIME A CUSTOMERM WALKS IN THE =Y SEE A FACE
REASY TO TAE CARE OF THEM.
WEEKLY SIDE WORK
MONDAY
AM - Murphy’s oil all tables table legs and chairs in your section
PM- Clean all neon’s display cases memorabilia or TV’s in your
section
TUESDAY
AM- Merry all condiments from server stations and bar use older
condimen5ts to fill the newer ones
PM- dump all salt glass salt and pepper shakers out and wash
them with the lids leave them in the rack to dry over night
WEDNESDAY
AM- refill salt and pepper shakers and put them back in the dining
room and at the bar make sure they are completely dry first
PM- Remove all drawer shelves or storage containers in the server
area that hold back up condiments to go stuff, crackers, etc. And
wash and refill them wipe down the shelves they sit on the put them
back (there should be no cardboard on these shelves
THURSDAY
AM- Clean out dessert cooler get rid of what we are not using make
a list of what we are out of wipe down inside and out and replace
desserts
PM- Take apart the tea and coffee machines bleach the pots and
earn and pitchers do not soak in bleach Wipe out ice machine
 No Weekly side work on the weekend so your daily side work
is expected to be perfect even if you are here late.
On a daily basis keep server station Clean out any baskets
containers any clutter and get rid of it check pen supply staple
etc. Make sure the stations have everything they need to get
ready for the weekend.
PLEASE READ THE DUTIES ABOVE AND SIGN THAT YOU
HAVE SONE SO
PLEASE RETURN TO JACK OR HOLLIE AFTER SIGNING


I HAVE READ AND UNDERSTAND THE DUTIES THAT ARE
REQUIRED OF ME


PRINT NAME   _____________________________


SIGN NAME    _____________________________


DATE         _____________________________

								
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