Server Responsibilities and Guidelines

• – Table Setup and Cleanliness:
• – Ensure tables are clean and set correctly with all necessary items: clean plates, polished silverware, unchipped glasses, and folded linens.
• – Candle should be centered on the table; chairs and floors must be free of crumbs or debris.
• – Use downtime effectively by detailing sections and completing opening side work, including stocking and preparing the station.
• – Side Work:
• – Refill and clean side stations, stock extra receipt paper, and clean the POS and printers.
• – For the patio, ensure water jugs are filled, tables are stable, and all necessary items are available (e.g., pens, check presenters).
• – Service Preparation:
• – Study the menu, including ingredients and allergy information, to confidently handle guest inquiries and special requests.
• – Attend pre-shift meetings to stay updated on any changes or special promotions.

• – Greeting Guests:
• – Welcome guests with a smile and eye contact, creating a friendly and inviting atmosphere.
• – Treat every guest with the same enthusiasm and respect, aiming to build regular clientele.
• – Serving Etiquette:
• – Serve food and beverages using open palms and body language, avoiding backhanded movements.
• – Focus on clearing plates properly and maintaining table cleanliness throughout the dining experience.
• – Consolidating Steps:
• – Avoid “ping ponging” between tasks; anticipate guest needs by staying one or two steps ahead.
• – Efficiently manage your time by grouping tasks (e.g., bringing all drinks for your tables at once).

• – Order Accuracy:
• – Record orders accurately, noting any allergies or special requests clearly in the POS system.
• – Highlight specials with enthusiasm to increase guest interest and potentially boost tips.
• – Allergy Awareness:
• – Be vigilant about allergies and ensure all relevant information is communicated to the kitchen.
• – If unsure, do not hesitate to ask for help from a manager or more experienced team members.

• – Closing Side Work:
• – Ensure that tables and sections are cleaned and reset for the next shift, including sweeping chairs and floors.
• – Replenish any items that are running low before the end of your shift.
• – Cash Handling:
• – Servers are required to have a personal bank of $50 in small change per shift to facilitate smooth transactions during busy periods.
• – Management will be checking cash banks regularly, so be prepared and organized.
• – Post-Shift Conduct:
• – Avoid lingering after shifts, especially in uniform. The restaurant is not a personal space for socializing.

• – Training and Development:
• – Participate in ongoing training to refine service techniques and improve overall guest experience.
• – Welcome and assist new team members, contributing to a supportive and cohesive team environment.
• – Manager Feedback and Support:
• – The manager is committed to helping the team continuously improve, so don’t hesitate to seek guidance or discuss areas of focus.

• – Hydration:
• – Stay hydrated during shifts, especially during busy times and patio season.
• – Respect the Bar Area:
• – Avoid hovering around the service bar; focus on other tasks while waiting for drinks.
• – Attention to Detail:
• – Consistently apply attention to detail in all aspects of service, from table setup to guest interaction.