Joe's Hourly Training Setup (2.0) · Tavistock Restaurant Collection 5.15 Page 1 of 1 Joe’s American Bar and Grill FOH Training Philosophy and Setup Philosophy The Hourly Training

Tavistock Restaurant Collection 5.15 Page 1 of 1

Joe’s American Bar and Grill FOH Training Philosophy and Setup

Philosophy The Hourly Training Program is designed to train, inspire and prepare our Server, Bartenders and Host Team Members to deliver our promise of an unforgettable experience through our engaging service, fresh food and drinks and comfortable setting.

The success of this program is based on the passion and knowledge of the trainers, preparation and organization and the training module: Tell, Show, Test, Provide Feedback

Setup Orientation is conducted the first day the new Team Member comes to work and is led by the Genearl Manager.

Perfect Uniform o The General Manager will provide the Joe’s shirt and apron.

Onboarding Completion

New Hire Paperwork

Tavistock Handbook

Training packet for Team Member o The trainee will be responsible for bringing this material with them every day for

training.

Once orientation is complete, the Team Member is given a training schedule that coordinates with the program requirements. The program is 8 shifts in total; 4 classroom shifts and 4 follow shifts, concluding with a roleplay.

• Each classroom will be taught by a manager or server trainer. They will cover food specs, as well as culture and policies, lasting roughly an hour. The trainee will take corresponding tests with material covered the previous day. Classrooms will be prior to an evening shift or directly following a daytime shift.

• The follow shifts will be conducted with a server trainer and provide the new Team Member with realistic serving scenarios and an opportunity to get comfortable with the restaurant. They will last majority of the server trainers’ shift to mimic a real floor shift. It is up to the discretion of the manager when to cut a trainee.

• The roleplay will be conducted by a manager once all 8 shifts are complete and before the trainee works a scheduled shift.

Only after the completion of the 8 shift program and the roleplay will the new Team Member be put on the schedule.


Classrooms 1-4

Classroom 1:

� All PeopleMatter onboarding complete � Orientation with GM complete

o Received handbook o Received apron, shirt, and server book

� Training schedule done for week � Training materials received � Menu Spec Sheets for Appetizers, Small Bites and Flatbreads

Culture: Guest Obsession

� Who is TRC? � Tour- Building/ meet Team : Micros locations/ Schedule posted area/employee eating area � Trainer reads and reviews Mission Statement � Trainee (s) to give examples of what Guest Obsession means? (Trainers record these) � Trainee (s) to give examples of what Sincere, Engaging Guest Service means? (Trainers record these)

Policy: � Server / Bar / Host / Food Runner Uniform - Review Perfect Uniform Standards � Allergy policy � Re-fire policy � Hours of Operation

Food and Beverage Focus: Food: Appetizers, Small Bites, and Flatbreads Beverage: Non Alcoholic: soda, craft sodas (garnish), juice, coffee, espresso, cappuccino / glassware / tray rule

Steps of Service: The Greet (Bartender and Host trainees report to bar or front door for Follow Shift 1)

� Smile, Welcome, Sincere, Warm within 2 minutes- Perhaps most significant moment of contact � Trainer teaches on importance of how to:

o Read the Table….cues, what are guests already telling us? o Engage the Guest by starting Dialogue (vs. Monologue. Define difference)

1- “How are you all doing”… not just hello and introduction, start relationship. 2- “What brings you folks in today” 3- “Welcome Joe’s. Have you been here before?”

� Marking the greet with beverage napkins � Bread service

Roleplays: Focus on Sincere Greet

� Each Trainee selects 2 roleplays to conduct for Trainer using the corresponding Roleplay sheet. � Trainer uses method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of

roleplay.


Classroom 2: � Test on Classroom 1 � Review points/questions from Classroom 1 � Review and insure all covered for Follow Shift 1 � Menu Spec Sheets for Soups, Salads and Sandwiches

Culture: Engaging the Guest � Trainees start off class by reading the Mission Statement. Trainer asks for specific feedback from

Trainees’ Follow shift 1 where they felt and saw any part of the Mission Statement. � Reading the Table: Why this makes for a sincere connection, give examples � Quality of Joe’s: review specifics where quality lives : Food/ Wine/ Building (certain special

features) � What is Joe’s known for? Review signature menu items and specialty drinks. � Suggest/ Guide vs. Up sell: What is the difference and which makes for a Sincere Guest Connection

Policy:

� Calling out � Requesting time off � Reading the schedule (PeopleMatter App) � Eating : when and where � Expo area � Sidework responsibilities

Food and Beverage Focus: Food: Soup, Salads and Sandwiches Beverage: Beer - bottled/draft/glassware; Service Bar Etiquette

Steps of Service: Table Maintenance (Bartender and Host trainees report to bar or front door for Follow Shift 2)

� Perfect Table: review set up, importance of every detail in placement and cleanliness � Pre-Mark: when, how, and what: marking trays, review all specific silverware and condiments � Pre-Bussing: your responsibility (Never clear placing fingers inside glass) � Proper Plateware handling: dish decoy, ramekins, burger boards � Micros Intro: clocking in and out procedure / declaring tips/ ringing in items (most focused during

follow shifts)

Roleplays: Focus on Menu Choices/ Guest selection and check back � Each Trainee selects 2 roleplays to conduct for Trainer using the corresponding Roleplay sheet. � Trainer uses method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of

roleplay.


Classroom 3: � Test on Classroom 2 � Review points/questions from Classroom 2 � Review and insure all covered for Follow Shift 2 � Menu Spec Sheets for Burgers, Non-Burgers and Entrees � Beverage Manual for Wine Program / Grape Varietals / Wine Presentation

Culture: Work as a Team � Trainees start off class by reading the Mission Statement. Trainer asks for specific feedback from

Trainees’ Follow shift 2 where they felt and saw any part of the Mission Statement. � Concept of Service Teamwork: How it benefits the guest � Examples of Teamwork: cite specific examples of this expectation (bussing another’s table, watering

another’s table, always asking “who needs help?”) � Handling a Guest Complaint : Review importance of showing care, and immediately getting a

manager

Policy: � Special Pays: What are they, how are they handled? � Non-Smoking Company: never on the clock, never in uniform, never on property � Cell Phone: Never visible or audible while in uniform and on the clock � Responsibility of being on time

Food and Beverage Focus:

Food: Burgers, Non-Burgers and Entrees Beverage: Wines by the Glass / Must know Wine Varietals / Wine Presentation

Steps of Service: Anticipating Guest’s Needs / Tailoring Service to Guest’s Needs (Bartender and Host trainees report to bar or front door for Follow Shift 3)

� Ensure accuracy of order: coursing meals, sides vs. substitutions, pre-marks � Pro-active manicuring of tables: re-fill glass, bussing after each course and resetting, remove all

debris, remove condiments and bread basket before dessert (clean table) � When in doubt, ask the guest! (May I clear that? Are you finished your lunch, dinner, etc.?) � Proper Timing of Courses: Importance of APP LINE: review course ring in procedure

Roleplays: Focus on Anticipating Needs


roleplay.


Classroom 4: � Test on Classroom 3 � Review points/questions from Classroom 3 � Review and insure all points covered for Follow Shift 3 � Menu Spec Sheets for Dessert, Brunch and Kids’ Menu � Study Sheets for Liquor/ Specialty Drinks

Culture: Compelled to Tell You about how Great the Experience Was!

� Trainees start off class by reading the Mission Statement. Trainer asks for specific feedback from Trainees’ Follow shift 3 where they felt and saw any part of the Mission Statement.

� As guest experience comes to a close, important to stay connected and sincere in the approach to dessert and dropping of the check.

� Read table appropriately: Are they interested in dessert? Look at clues; Are they taking food home (full)? Have they been eating light (healthy eaters)? Use this opportunity to tailor dessert experience to the needs; suggest an after dinner drink vs. dessert.

Policy: � Walking guests to bathroom/ never pointing � No eating/drinking in guests view � Discount policy at Joe’s and other Tavistock restaurants

Food and Beverage Focus: Food: Dessert, Brunch and Kids’ Menu Beverage: Liquor / Premium Well / Specialty Drinks

Steps of Service: Sincere Wrap-up / Presenting the Check and processing payment

(Bartender and Host trainees report to bar or front door for Follow Shift 4) � Clear plates when all guests at table have finished eating. � Do not stack or scrap dishes in front of guest. � Always offer any food to be wrapped. Review proper wrapping of take-home items for guest. � Review proper table setup at time of dessert: do not offer dessert while clearing dishes. � Suggest your favorite dessert if applicable while bringing over menus to those whom are interested.

Always mention coffee! � Drop check promptly and always let guest know we will take it when they are ready.

o Process payment quickly and ensure accuracy. � Sincere thank you, refer to a connection made and invite them back when you are working.

Roleplays: Focus on extending appreciation and a heartfelt thank you.


roleplay.


Server Follows 1-4 Follow #1

Name___________________ Trainer___________________ • Shadow Trainer for all tables

o Mission Statement

o Hours of Operation

o Proper way to answer phone

o Learn table numbers

o Learn seat numbers

o Allergy procedure

o Kitchen stations - fire order

o Learn restaurant setup Proper table settings

o Roll-ups, marking trays, linen

o Bread procedure

o Intro to Micros

o Observe table dialogue and engaging the guest

o Review day one of food (Appetizers, Small Bites and Flatbreads)

NOTES:________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

Follow #2 Name___________________ Trainer____________________ • Begin greeting tables with Trainer

Focus on dialogue – sincere, warm Reading the table and a sincere

connection Drinks? Highlight personal favorites Menu Tour? Highlight signature dishes

o Difference of suggesting vs. selling

o Manicuring and pre-bussing tables Plateware handling Dishroom procedures

o Importance of food running

o Cocktail and beer menu

o Review sidework

o Review fire order and learn kitchen staff’s names

o Proper presets Steaks, Hamburgers/

Sandwiches, Rib bowl, Fish n’ Chips, etc.

o Micros – inputting orders

o Review day two of food class (Soup, Salads and Sandwiches)

NOTES:_________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________


Follow #3 Name___________________ Trainer___________________ • Begin taking tables on own w/ Trainer

o Wine pairing and how to suggest

o Review wine menu

o Importance of “service teamwork”

o Review sidework

o Proper glassware

o Proper garnish

o Special pays Gift cards, QRC cards, cashier’s

checks, OpenTable checks, Preferred Guest Cards, BOG cards, discounts, comps

o Secondary Service Pre-marking Cheese, hot plates

o Review Allergy Policy

o Re-fire Policy

o Review day three of food (Burgers, Non-Burgers and Suppers)

NOTES:_______________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Follow #4 Name___________________ Trainer____________________ • Take tables on own start to finish

Focus on reading the table, engaging dialogue

Giving guests sincere suggestions Strong finish, sincere goodbye

o Review Mission Statement

o Liquor knowledge, premium well to top

shelf o Responsible alcohol service o Running sidework o Ticket times o Service bar etiquette o Table maintenance and pre-bussing o Dessert menu presentation and proper

table setup o Coffee service and after-dinner drinks o Presenting the check o Making guest connections and

developing friendships, sincere goodbye o Review day four of food (Desserts,

Brunch and Kids’ menu) NOTES:_________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

___________________________________ _____________________________________

TavistockRestaurantCollection Page1of4

ClassroomOneRoleplayScenarios:FocusonSincereGreet

Dialogue‐StartingtheConnection Monologue‐NotSincere,NOTWHATWEDO!

BIGSMILEStartoffbysayinghelloandsincerelyaskingguestshowtheyaredoing?Wait,listenandrespondtotheirreply.Havetheguestsbeeninbefore?Waitforreplyandmakesincerecomment.“Whatbringsyoufolksintoday?”Locals?Tourists?Students?Business?Quickbite?Everyguesthasastoryastohowtheyarrivedatyourrestaurant….yourjobistogenuinelycare,connectandwowthem!“Chef______haspreparedafewspecialstodayinadditiontoourmenu,wouldyouliketohearthem?”Lunchtime:Anytimeconstraintstoday?Businessmeeting,lunchbreak?Outshopping,needabreak?Leisure,relaxinglunch?Largegroup:Anyoccasion?Whatarewecelebrating?Family:Withkids,puttheirfoodinfirst?Haveenoughcrayonsandpaper?Whatelse?Addyourownideas…

“Hi,mynameis_________andIwillbeyourserver.”“Haveyoubeenherebefore?Yes,welcomeback.”“No?Gladyoujoinedus.”“Thespecialstodayare…”“Startyouwithsomethingtodrink?”“Readytoorder?”

TrainerProvidesFeedback: Greatjob‐reallyunderstandswhatasincere,individualizedgreetisallabout! Goodjob‐struggledabit,butseemstounderstandimportanceofdialogueatthegreet,moreroelplaysneeded Needsimprovement‐reallystruggledwithroleplays,concernedaboutshowingpersonalityandengagingin

dialogue,watchclosely

___________________________________ _____________________________________


ClassroomTwoRoleplayScenarios:SuggestiveSelling,MenuTour,TakingOrders

GuestMenuSelection WhatWeDon’tDoBIGSMILESuggestiveSelling:“Whatareyoufolksinthemoodfortoday?”“Howhungryareyou?”

‐ Icansplititemsforyou‐ Candoahalfifyou’dlike‐ Hungry?Ribsorburgersheartyportions

“Whatitemsgrabbingyourinterest?”“AnyparticularcravingsIcanhelpwith?”“Letmetellyouaboutacouplespecialtiesthatmightworkforyou…”MenuTour:Foranewguest:

‐ “Sincethisisyourfirsttimewithus,letmetellyoualittlebitaboutourmenu.”

Forareturningguest:

‐ “Doyouhaveyourmindsetonafavoriteorareyoulookingtotrysomethingdifferentlikeourhomemadesoupandafreshsalad?”

TakingOrders:Repeatbacktheorderverballytoavoidconfusion.Takethetimetoclarifytemperaturesandspecialrequests.Alwayscheckthe86list–ifweareoutofsomethingalwayssuggestthenextbestthing.

Selling:“OurmostpopulardishistheNYStrip.”“AlotofpeopleordertheWedgesalad.”Youfolksreadytoorder?Whatwouldyoulike?TakingOrders:Notrepeatingbackanorderandtakingthewrongtemperatureormissingamodification.“Thekitchenjusttoldmewe’reactuallyoutofthat,sorry.”

TrainerProvidesFeedback: Greatjob‐reallyunderstandstheirroleinmakingspecificconnectionswithguestregardingtheirmenu

selection. Goodjob‐struggledabitbutseemstounderstandimportanceofreadingtheguest,moreroleplaysneeded Needsimprovement‐reallystruggledwithroleplays,concernedaboutshowingpersonalityandengagingin

dialogue,watchclosely

___________________________________ _____________________________________


ClassroomThreeRoleplayScenarios:AnticipatingGuests’Needs/TableMaintenance

Pro‐activeService,TailortoGuests’Needs WhatWeDon’tDoBIGSMILECheckBack:“HowisyourSangria,justwhatyouwanted?”“HowisthemeatloafIrecommended?”“Isthatburgerexactlywhatyouwerelookingfor?”Ifissuesorproblemswithguest’sfoodordrink:“I’msosorry,letmegetthatfixedforyourightaway”“I’msorry,whatcanIdotofixthis?(replaceit,changeit,trysomethingelse)MostimportanttogenuinelyapologizeandfixASAPTableMaintenance:

Traineepre‐setstablewithdifferentscenarios Traineeroleplaysexamplesoftable

maintenanceduringguests’experienceBeforetheGuestAsks:

‐ ½emptydrinks‐fillit(waterorwineservice)‐ Bringshareplatesbeforeguestasks‐ Extra/newnapkinneeded?‐ Platemostlyuntouched…why?‐ Packagefoodtotakehome?

ListentotheGuest

‐ Sayseverythingwas“ok”…westriveforgreat,whatcanwedotofixit?

Clearing“MayIwraptherestforyoutotakehome?”“MayItakeyourplateoutofthewayforyou?”

CheckBack:“Everythingokhere?”Ifissuesorproblemswithguest’sfoodordrink:“Sorry,letmegetamanager.”TableMaintenance:

Guesthastoaskforketchup,steakknife,etc. Guestaskserver/bussertoclearthetable

“Morewater?”“Howwasyourmeal?”“Alldone?”“Howiseverything?...“OK”Good.”“Youfolksneedanythingelse?”

TrainerProvidesFeedback: Greatjob‐reallyunderstandstheimpactofpro‐activeservicetoourguests! Goodjob‐struggledabitbutseemstounderstandimportancereadingtheguests’needsandreactingbefore

guests Needsimprovement‐reallystruggledwithroleplays,concernedaboutstepsofservice,watchclosely

___________________________________ _____________________________________


ClassroomFourRoleplayScenarios:DessertPresentation,SincereClosing

StayingConnectedUntiltheEnd! WhatWeDon’tDoBIGSMILEDessertPresentation:Bringdessertmenustothetableeverytime,withoutasking.ReadingthetableUsethisopportunitytotailordessertexperiencetoguests’needs.Lookatclues!

‐ Aretheytakingfoodhome(full)?“Wecanmakeanyofourdessertsto‐gosoyoucanenjoywhenyougethome.”

‐ Offercoffeeandespresso.“CanIbringanyonesomefreshbrewedregularordecafcoffee?Icanalsomakefreshcappuccinosandlattes.”

‐ Havetheybeeneatinglight(healthy)?“Anyofourdessertscanbeshared,soit’sjustenoughtosatisfythesweetcraving.”

CheckPresentation:“Here’syourcheck,takeyourtime,Iwilltakeitwheneveryou’reready.”“Iknowyoufolksinarush,letmetakecareofthisrightaway.”PreferredGuestmoment!(Dotheyhaveacard?Ifnot,tellguestaboutthisgreatprogram.)SincereClosing:“Ihadsuchagreattimetakingcareofyoufolks!”“Thanksforcomingintoseeme!Ihopetoseeyouagainsoon!”“IworkeveryTuesdaynight,comebackandseeme!”“Whataretheplansforrestofday/night?Needanysuggestions?”

DessertPresentation:“Wouldanyonewanttolookatthedessertmenu?”CheckPresentation:“Here’syourcheck.”“Doyouneedanychange?”InsincereClosing:“Thanksandhaveagoodnight.”

TrainerProvidesFeedback: Greatjob‐reallyunderstandstheimportanceoffinishingtheexperiencewithpersonaltouches,sincerethanks Goodjob‐struggledabitbutseemstounderstandimportancereadingtheguests’needsandmakinga

connection Needsimprovement–reallystruggledwithroleplays,concernedaboutgenuinedialogue,watchclosely


Server Final Roleplay

Name______________________________ Manager______________________________ Date_________________ The Greet:

Table setup and perfect uniform Smile, Welcome, Sincere, w/in 2 min Reads table, starts dialogue, engage Has guest been here before? – uses answer to make

a connection Ask is guest would like to hear specials, use Chef’s

name Makes appropriate menu suggestions/tour of menu Tailor to guests’ needs

Notes

Did Well:

1.

2.

3.

4.

Work On:

1.

2.

3.

4.

Rate 1-5 (5 being the highest)

Hospitality/Engaging the Guest ____________

Sincere, Individual Connection _____________

Product Knowledge _______________

Table Maintenance/Timing ______________

Other Notes:

_________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

Product Knowledge / Food and Beverage: Recommends/answers questions on food and

beverage Makes guest aware of quality points food/beverage

– juices, premium well, scratch kitchen Offers guests appropriate beverage pairings (non-

alcoholic, beer, wine, etc.) Sincerely offers own favorites Has dialogue w/ guest about specific

needs/modifications/allergy concerns Skilled in proper beverage service; opening wine,

pouring bottled water

Steps of Service; manicuring/timing: Proper pre-sets – condiments, bread service, steak

knife, etc. Pre-bussing – all paper, plates, extra silverware, etc. Re-fill drinks – water, wine, etc. Proper timing of courses Command of table Allergy policy Proper glassware Continuing manicuring of table

Dessert/The Close: Table completely cleared for offering of dessert Sincerely suggests own favorites, highlights quality

points Offers coffee/cappuccino/after dinner drinks Proper dessert/coffee presets – silverware, sugar

caddy Check dropped at time of dessert w/ sincere “take

your time” Check reconciled in timely manner

Genuine close w/ connection made, invitation toreturn

Tavistock Restaurant Collection Page 1 of 1

Joe’s American Bar & Grill Mission Statement

The Mission of Joe’s American Bar & Grill is to offer our guests a place to call their own through our house made American comfort food, engaging service and comfortable setting. We serve fresh food and drinks you crave. We earn loyalty by genuinely caring for our guests. We are active participants in our communities. We strive to leave guests compelled to tell us and tell their friends about their experience. The standard is great. Joe’s is your home away from home.

TavistockRestaurantCollection Revised5‐2015

Whoweare:

OrlandobasedTavistockRestaurantCollectionisarapidlygrowing,privatelyheldcompanyoperating15upscaleandfastcasualrestaurantconceptswithmorethan100locationsacrosstheU.S.Wearecommittedtobuildingthelong‐termvalueandprofitbyleveragingthequalityofourfoodandbeveragewithengagingservice.Wearealsocommittedtoexpandingourhighpotentialgrowthconcepts,notablyFreebirdsWorldBurrito.TavistockRestaurantCollectionispartoftheTavistockGroup,aprivatelyheldinvestmentcompanyfoundedbyJoeLewismorethan37yearsago.Mission:

Weareaworldclasshospitalityorganizationprovidingourguestswithhighqualitydiningexperiencesconsistentwithourbrandpromise.Ourcorevaluesarepassion,integrity,leadership,workethicandintellect.Weattractandretainthebesttalent,andaspiretobetheindustryleaderincreatingemotionalconnectionswithourguests.Portfolio:

14conceptswith100+restaurants

Leadership:

JohnBettin–ChiefExecutiveOfficerKeithDavis–ChiefFinancialOfficerSteveByrne–VicePresidentPurchasingandCulinaryOperationsMarcHinson–VicePresidentHumanResourcesAlexEagle–VicePresidentLeasing/LegalRyanMitchell–DirectorofMarketingJohnFisher–DirectorofSalesTomO’Brien–DirectorofOperations–Joe’sDavidForbes–RegionalChef–Joe’sTimFannin–AreaDirectorSamHallak–AreaDirectorJenniferThompson–AreaDirectorContactInformation–RestaurantSupportCenters

TavistockRestaurantCollection4705SouthApopkaVinelandRd,Ste.210Orlando,FL32819 tel.(407)909‐7116


Joe’s 2.0 Server Uniform Standards

At Joe’s American Bar and Grill we take pride in having the best looking uniforms in the business! For this reason, we ask that you follow the specific presentation and uniform standards described below.

Presentation

• All employees are expected to come to work displaying good hygiene and cleanliness. We deal with people so looking and smelling appropriate is important!

• All male employees are expected to be either clean shaven every day or have fully grown and groomed facial hair; no “growing-in phase” will be allowed. If they come in unshaven, it is grounds to be sent home for the shift.

• If the employee wears makeup, it needs to be work appropriate; natural and subtle. No flashy colors or over-the-top looks. They are also required to come to work with their makeup already on. Getting ready on the premises or in the bathroom is not acceptable.

• All employees are expected to have their hair in an acceptable style for the job. Hair is to be well groomed and clean at all times. If their hair is longer than their shoulders, it is required that it be pulled back. Any dyed or colored hair must be of a subtle and natural hue.

• Fingernails must be well manicured. Females wishing to wear a colored polish may do so, as long as it is chip-free and a solid color.

• Minimal jewelry/accessories are acceptable. No long dangling earrings or head pieces that will interfere with work. One earring in each ear is appropriate for male and female employees.

• No visible tattoos above the collar.

Uniform

Summary: Chambray Shirt, Dark Blue Jeans, Joe’s Logo Navy Apron, Chuck Taylor-like Shoes, Brown Belt, Crew Socks

Provided by Restaurant: • Shirt – Chambray-style dress shirt, Men’s and Women’s cuts available. Joe’s will provide 2 shirts

per employee; additional shirts may be purchased from your manager. Brand- Port Authority, Male and Female cuts available. S653--Chambray Blue--MENS CHAMBRAY SHIRT CHAMB BLUE L653--Chambray Blue--LDS L/S DENIM CHAMBRAY BLUE

• Apron – Navy Blue ½ Bistro or waist apron with embroidered Joe’s logo – determined by management by location.

o Apron should always be clean and not faded/torn. Nothing is to be kept in pockets of apron except server book and server tools.


Provided by Employee: Top:

• If an undershirt is preferred, the employee should wear a PLAIN white undershirt or tank top. No visible logos or writing on the undershirt is allowed.

Bottom: • Jeans – Plain, dark-washed, straight leg or boot cut jeans. The jeans should have a comfortable

fit, not baggy and not a skinny jean. They should be dark in color and not have a lighter wash on the front or back. They should be plain, not have any kind of embroidering or design on them. There should only be front and back pockets, no cargo style. Jeans should not drag on the floor or be rolled at the bottom.

• Belt – a dark brown belt is required; jeans should have belt loops. The belt should be solid brown with a plain buckle. Again, no design, studs, diamonds, etc.

• Socks – crew height black socks required. No ankle socks. No skin should be visible when employee bends leg.

• Shoes – shoes must be Chuck Taylor-style, canvas, non-skid, and slip-resistant shoes. Options considered include: Keds, Adidas, and Shoes for Crews. Shoes must be blue, red, black or white in color.

• Server cash book and server tools – Each server should have a book where they keep orders and receipts for the shift. They should also have the following on them at all times: $20 bank including change to give guests exact change, retractable pens (blue or black ink), a lighter and a wine key.

UltiProInitialLogin

TavistockRestaurantCollection

UltiProisTavistock’sonlineemployeeself‐serviceportal.OnUltiProemployeeshavetheabilityto: Viewcurrentpaystatement Viewpastpaystatements Viewvacationhours Viewandedittaxinformation Sign‐upandviewbenefits Editemploymentinformation

TologintoUltiProforthefirsttime,goto:https://infosync.ultipro.com

LoggingIn

LoginUsername:LastName+1stInitialof1stName+Last4ofSSNInitialPassword:8digitbirthdate(MMDDYYYY)Employeewillhavetochangepasswordandsetupchallengequestionsduring1stlogin

ChangePassword:ClickonPreferences(upperright,dropdownoptionbyemployeename)ClickonChangePasswordandfollowthedirections.

ForgotPassword:ClickonForgotPassword onlog‐inscreenandfollowthedirections.

__________________________________________________________________________________________________________________


WineQuestLearnerInstructions

WhatisWineQuest?WineQuestisanonlinetooldesignedtohelptrainrestaurantstaffandmanagementonthebasicsofwineknowledge.Whattrainingisrequired?OnceyousignintoWineQuestyouwillberequiredtocompletethe“BasicBeverageTraining”.Theestimatedtimeforcompletionisfourhours,howevertheaveragetimetendstobearoundtwohours.TheBasicBeverageTrainingdoesnothavetobecompletedinonesetting;onceyoustartyouraccount,youmayloginandoutasneeded.Whenmusttrainingbecompleted?NewhireshaveuntiltheirtrainingprogramisfinishedtocompleteWineQuest.Alltrainingisdoneonlineintherestaurant,duringatrainees’scheduledshift.Itisthetrainees’responsibilitytoarrangewithmanagementapropertimetouseacomputertocompletethetraining. Step#1:LogintoWineQuest

o GototheWineQuestwebsiteat:http://www.winequest.como Enterthefollowingusernameandpasswordatthetopofthescreen:

Username:tavistockrestaurantsPassword:grill

Step#2:Createanaccount

o Enteryourfirstandlastname.Selectyourstate,property,andjobfunctionfromthedropdownmenus.Enteryourphonenumberandemail.

o Afteryouraccountiscreated,youcanaccessthetraininginthefuturebyenteringtheWineQuestusernameandpassword,andthenenteringyournameintothefieldswhenprompted.

Step#3:BegintheTrainingModules

o Clickonthetrainingmoduleassignedbyyourmanagertobegin.WineQuestwill

saveyourprogressifyoudonotcompletethefulltrainingmoduleinonesetting.o Ifyouhaveanyquestionsorconcerns,feelfreetocontactWineQuestat

[email protected]

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TavistockRestaurantAllergyPolicy

Allstaffmembersarerequiredtofollowthefivestepproceduretoensurewemeetourguests’dietaryrestrictionsandconcerns.Allergiescanbelifethreateningandmustbehandledwithourguestssafetyinmind.

1. Anyteammemberthatisinformedofaguest’sallergymustimmediatelyinformtheManageronDutyANDtheChef,andinsurewecanpreparedishaccordingtoguest’sneeds.

2. TeammemberistoringintheitemintothePOSwiththeproperAllergyKeynotingthespecificingredients(s)whichtheguestisallergicto.

3. ManagerandChefconfirmwitheachothertheneedsoftheguestandhowthedishwillbeprepared.

4. ManagerorChefwillvisitthetablepriortofoodarrivingtoverifyallergy,letthemknowthechefisawareandassurethemwearepreparingthedishastheguest’sneedsdictate.

5. ManagerorChefONLYwilldeliverthespecificallergy‐safefoodtotheguest.

8MajorFoodAllergens:

1. Milk 5.Fish(suchasbass,cod,flounder)

2. Eggs 6.Shellfish(suchascrab,lobster,shrimp)

3. Peanuts 7.Soybeans

4. Treenuts(suchasalmonds,cashews, 8.Wheatwalnuts)

CommonSymptomsofAllergicReactions: Lossofconsciousness Shortnessofbreath Itchingortinglinginandaroundmouth,face,scalp,handsandfeet Hives Wheezinganddifficultybreathing Swellingoftheface,eyelids,tongue,lips,handsorfeet Tighteningofthethroat(difficultyswallowing) Suddenonsetofvomiting,crampsordiarrhea Dropinbloodpressure Death

Documents

Joe's Hourly Training Setup (2.0) · Tavistock Restaurant Collection 5.15 Page 1 of 1 Joe’s American Bar and Grill FOH Training Philosophy and Setup Philosophy The Hourly Training