Availability

You must be available to work any day, including weekends. Days off will vary each week, but we strive to provide two consecutive days off whenever possible.

No Fixed Schedules

Fixed schedules with the same days off each week are not available, as they disrupt the rotation for others. Repeated requests for a fixed schedule may result in termination. Specific days off for appointments or personal needs can be requested through our scheduling system.

Occasional Sixth Day

• Dr MLK St:   The pay lot next door or on the street. If you choose the street, do not park in front of the restaurant.
• Oakland Ave:   The employee parking area back of restaurant. Do not park on the street in front of the restaurant.
• Douglas Ave:  The back parking area. Do not park in customer parking.
• Howell Ave:  The middle area of the back parking lot.  Do not park in customer parking.

• Notification Requirement: Notify your manager at least two hours before your scheduled shift.
• Explanation: Provide a plausible reason for your absence. Documentation may be required upon request.

Tardiness (Arriving Late), or Leaving Early

• Late Arrival: Notify your manager immediately by call or text with your estimated time of arrival (ETA).
• Leaving Early: Obtain verbal permission directly from your manager before leaving early.

• Absence:
  • Reported at least 2 hours before the shift: 2 points
  • Reported less than 2 hours before the shift: 4 points
  • Points may double if the explanation is implausible or requested documentation is not provided.


• Tardy:
  • One late arrival per week under 10 minutes: No points.
  • Additional tardiness: 1-20 minutes: 0.25 points; 21-40 minutes: 0.50 points; 41-60 minutes: 0.75 points; 61-90 minutes: 1 point; 91-120 minutes: 2 points; Over 120 minutes: 3 points
  • Double Points: If no call or text is made to the manager with an ETA.


• Leaving Early:
  • Points mirror the tardiness scale above.
  • Double Points: If no permission is obtained before leaving.

• Warnings Issued: At 3 points, 6 points, 9 points, and 12 points.
• Discharge: May occur if you accumulate 12 points.
• Point Reduction: Two points will be removed for every month of perfect attendance until your record is cleared.

No Call/No Show

Failing to show up for work without notifying your manager may result in immediate termination, regardless of prior warnings. Excuses like losing your phone or a dead phone battery are not acceptable-borrow a phone and call to inform the manager.

• No Street Clothes: No blue jeans, ripped jeans, sweats, sports pants, or other non-uniform items
• No Outerwear: Jackets, sweatshirts, or hoodies may not be worn over your uniform top. If you're cold, wear a short or long-sleeve t-shirt (white or black) under your uniform top
• No Durags: Durags are not permitted. Any claim of need for religious, cultural, or medical reasons must be discussed with and approved in advance by management
• No Earbuds: The use of earbuds or headphones for any purpose - music, videos, or calls - is strictly prohibited during work hours
• No Backwards-Facing Hats: Visors or hats must always be worn facing forward, per state health code.

• White shoes or other colors
• Shoes with logos or stripes
• Slides or slippers
• Crocs that are not black or have holes in them.

• Hair:  For females, long hair must be pulled back and kept under control. Bonnets are not permitted. Hair color should remain natural-looking if tinted. For males, hair should be trimmed or cut to collar length. Do-rags are not allowed. Facial hair must be clean-shaven or, if a beard is worn, neatly trimmed. Beard nets are not permitted.
• Fingernails:  In compliance with state food codes, restaurant workers cannot wear nail polish or artificial nails. Special exceptions may be made for occasional events but not regularly.
• Hygiene:  To avoid odor, employees must wear a freshly washed uniform to each shift, bathe regularly, and use deodorant.
• Tattoos:  Tattoos are subject to management approval on a case-by-case basis and may need to be covered.
• Piercings:  Facial and tongue piercings must be removed during shifts.
• Jewelry:  For females, earrings must not exceed 1 inch in length or diameter, with no more than two per ear. A small nose stud is acceptable, but no other facial jewelry is permitted. Males may not wear earrings or facial jewelry. Both genders are limited to one ring, and necklaces or chains must be tucked under the shirt. Chains on pant loops, pins, and other accessories are not allowed.
• Clothing:  Pant legs must be hemmed and should not drag on the floor. Male employees must wear pants pulled up around the waist with a belt.
• No Earbuds: The use of earbuds or headphones for any purpose - music, videos, or calls - is strictly prohibited during work hours.
• No Gum Chewing:  Gum chewing is not allowed while on duty.

• Begin work promptly upon clocking in, staying focused and ready to contribute.
• Provide customers with prompt, attentive, and courteous service at all times.
• Process orders efficiently while maintaining the highest quality standards.
• Stay actively engaged during your shift-idle time is not permitted.
• Between customers and during slower periods, complete tasks outlined in the Server Shift Duties click here and Cook Shift Duties click here tablets. Check off completed tasks and submit the tablet at the end of your shift.
• Maintain a clean, organized, and well-stocked workspace to ensure the next shift starts smoothly and efficiently.

• Personal phone use, including calls, texting, web surfing, watching videos (e.g., YouTube), or using apps, is considered an interruption to work.
• Phones may only be used during designated breaks, out of customer view.
• Phones must be kept in your pocket during work hours - not on counters, workspaces, or in the kitchen.
• Before returning to work, wash your hands to maintain hygiene standards.

• Smoking is permitted only during your 30-minute meal break. No additional smoke breaks are allowed during your shift.
• Smoking is allowed outside of the restaurant in these designated areas:
• Dr MLK St: To the left or right of the restaurant, not directly in front
• Oakland Ave: Outside the rear service door near the "smoker's station"
• Douglas Ave: Outside the rear service door near the "smoker's station"
• Howell Ave: Outside the rear customer door near the "smoker's station".
• Before returning to work, wash your hands to maintain hygiene standards.

• Bathroom use is considered an interruption to work and should only occur when customer service is fully covered.
• Inform your coworkers before stepping away to ensure seamless service.
• Before returning to work, wash your hands in the restroom and again at the handwashing sink in the work area in order to maintain hygiene standards.

• Beverage breaks are interruptions to work and must be limited.
• Beverages may only be consumed in the designated employee break area - not in the kitchen, on the floor, or in customer areas.

• Employees working an 8-hour shift must take a 30-minute unpaid meal break.
• Breaks should occur during the designated "break window," but adjustments may be made if the restaurant is busy.
• Clock out before your break and clock back in after it is complete.
• You may leave the premises for your break, but if staying, you must remain in the designated break area - not in customer seating or workspaces.

• Rides to and from Work: If someone is giving you a ride, they should remain in their vehicle and not enter the workplace.
• Visitors During Your Shift: Occasional visits from friends or acquaintances are permissible if they behave like any other customer-this includes following all rules, being respectful, and paying for any purchases. Excessive visits are not allowed.
• Off-Duty Visits: We prefer that employees do not visit the restaurant as customers while off duty. If you do, you must conduct yourself as a regular customer, including paying for all food and beverages. Failure to follow this policy may result in disciplinary action, up to and including termination, for all parties involved.

• The workplace is monitored by cameras and microphones to ensure adherence to policies
• Management actively observes and documents employee activities
• Excuses like "I thought" or "I was going to" are not acceptable for violating these workplace integrity standards.

• Follow the principle: "Ring it, then bring it.":
  
• Do not serve or prepare any items (e.g., coffee, soda, food) before entering the order into the POS system.
• All orders must appear on the POS/KDS before preparation begins.
• This includes your employee meal too! Don't throw food on the grill or in the fryer for your employee meal without or before having rung it!

2. Dine-In Orders

• Again, follow the principle: "Ring it, then bring it.":
• Use the handheld device to take orders directly at the customer's table.
  • Begin a new order on the device before serving any items, including beverages.
  • Hand the receipt to the customer immediately after the order is entered.
• For additional items, including server-only items like beverages, soup, or dessert:
  • Recall the original order, add the new item in the POS, and then serve it.
  • Consistently adhere to the "Ring it, then bring it" rule.

• Dine-In Orders: Collect payment at the customer's seat if offered or at the cashier station when they approach.
• Carryout Orders: Collect payment before food preparation or packaging.
• 3rd Shift Policy: During busy periods, collect payment when the order is placed. Inform customers politely:
• "We pre-pay at this time; I'll be right back to collect."
• Point to the sign if needed and explain, "This policy applies to everyone."
• Phone Orders: Phone orders up to $40 are accepted without prepayment.
  • "Orders exceeding $40 require customers to pay online or in person. Do not take credit card numbers over the phone.
  • To not discourage business, politely explain that for orders over $40, they should come in to place their order or place the order online

• Cash: Count cash aloud, verify the total due, and let the POS system calculate change. Reconcile the cash drawer at the end of your shift.
• Credit Card: Process cards promptly, ensuring customer-specified tip amounts are not altered. Verify transaction totals before finalizing.

• Explain all "no sales" clearly to minimize unnecessary drawer activity.
• Best practices:
  • Break down large bills for tipping.
  • Remove cash for deposit before closing the drawer.
  • Use change directly from the change fund to avoid reopening the drawer.

•  Voids: Document voids on a pink ticket with a clear explanation and a coworker's signature.
•  Refunds: Attempt to resolve issues by remaking food. If a refund is necessary, seek management approval and complete a pink void/refund ticket.

• Greet customers warmly as they enter: Smile and say, "Hi, I'll be right with you."
• Use courteous language, such as:
  • "How may I help you?"
  • "Let me take care of that for you."
  • "Thank you" and "You're welcome."
• Remain calm and professional - never argue or express anger toward a customer.*
• Focus on solutions when problems arise, avoiding blame or excuses.

• Foster a collaborative environment - take responsibility for maintaining good working relationships.
• Avoid gossip and refrain from engaging in it.
• Do not provoke or escalate conflicts.*
• Recognize that everyone has imperfections and practice patience and understanding.

• Plan Ahead: Refer to the server and cook shift duties tablets throughout the shift, checking off tasks as they are completed. Submit the completed tablet page during the shift.
• Teamwork: All team members must stay until all tasks are finished, and everyone leaves together. Do not leave before others.

• If the shift was exceptionally busy, and completing all tasks by 10 minutes after is not feasible, you may remain on the clock to finish the work.
• If a team member from the next shift is late, you must stay until they arrive or until the manager gives permission to leave.

• Clocking in early when asked to help.
• Missing a mandatory meal break due to high workload.
• Staying past the scheduled clock-out time to complete tasks.

• Submit an Extra Time Worked Report (ETWR) to document the extra time, including a valid reason for it.
• Approval is required for the additional time to be compensated.

Important: If extra time is worked without submitting an ETWR or providing a valid reason, the time will not be approved for pay.

• 5 Cook Training Days (CTrn1, CTrn2, etc.)
• 3 Server Training Days (STrn1, STrn2, etc.)
  Training typically begins with cook training, and you will follow the exact schedule of your trainer.

• Bring a Pen: Have a pen with you every day.
• Stay Focused: Stay by your trainer's side, follow their instructions closely, and avoid taking independent action unless directed. As you progress, you'll gradually take on more tasks independently.
• Daily Readings: Each day includes a small amount of reading from training materials (details provided).

Your Role

Compensation

Final Goal

The goal is for you to work confidently and independently with minimal supervision.

Encouragement

Training takes time, and adjustments are part of the process - stick with it! We're excited to have you on the team. Welcome aboard, and good luck!