DAY ONE
SERVER TRAINING MANUAL
The purpose of a Server Training Manual is to orient new servers with the expectations of our Restaurant for Front of the House and Back of the House services. It should also be taken as resource providing daily guidance for current servers. Make it your mission to create an experience that will have Guests returning to Spain Wine Bar, time and time again.
.You should arrive for your shift with enough time to make sure you are ready to work when your shift begins. Being on time means dressed in the proper uniform, clocked in and ready to work. You must clock in when in uniform and clock out when in uniform. Please be aware that your tardiness not only affects your performance but also the job of your peers. Make every attempt to be on time.
.To maintain our image as an exceptional, to maintain a high-quality restaurant we need to dress the part. 100% uniform compliance is not only a requirement it is also a professional courtesy to our Guests. Keeping your uniform clean throughout the shift is imperative. This includes removing stains or spills from shirts &: aprons throughout the shift.
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Shoes- all black. Slip Resistant. May have emblem but must be white also. Sneaker style must be clean.
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Socks black only.
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Blue jeans, dark and fitted, no holes or patches.
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Shirt- white button-up
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Belt-black
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Wine Key, lighter, pens, Bank $50 or more
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Aprons will be provided
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Your appearance is to be maintained at a professional level.
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Clean and well- groomed hair.
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Hair must not touch the shoulders, must be pulled back in a bun or braid, or short ponytail
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Well- groomed fingernails, nails should be no longer than ¼ inch from fingertips. Fingernail polish, if worn, must be neatly applied-no chips, one color only.
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Facial hair should be kept neatly trimmed on a daily basis.
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Personal hygiene must be maintained at all times.
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No excessive cologne or perfume.
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No excessive make up.
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No excessive jewelry. No earrings longer than 1.5 inch or wider than a nickel. Nose rings are to be replaced with small studs; gauges are not permitted.
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Tattoos that can be seen are subject to approval.
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No hat or unauthorized buttons can be worn.
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1- PHONE RULES:
Non-management level employees are prohibited from cell phone use while at work This rule includes receiving or placing calls, text messaging, surfing the Internet, receiving or responding to email or checking for phone messages. In accordance with this rule, your phone is to be put on silent and kept with your personal belongings or in your apron. Phones are not allowed to be kept in your front or back pockets. If you use your phone during your shift or it is heard ringing in your possession, it will be taken by a manager and returned at the end of your shift, Disciplinary action may be taken as well. You may check/ look at your phone in BOH areas out of the guests’ view.
2- HOST RULE:
Hosts are here to greet our guests and will have a plan on how to seat our dining room, when and where from management Only. Servers are not to approach hosts and suggest that they are cut and to no longer seat them. Hosts are not to be harassed because servers have not had a table or have had too much.
Servers and Bartenders may help pick up calls if hosts are running around, however, all staff picking up phones must be trained in our reservation system (Wisely). Must know how to answer phone, and address guest needs. They should know our address, hours of operations, phone number and social media sites
3- PRE- SHIFT HUDDLES:
Before every shift, the entire Team gathers with a manager for a pre-huddle. During this huddle, the following topics are likely to be discussed:
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Featured menu items, countdowns, out of stock items
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Problem areas from previous shifts
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Positive notes from previous shifts
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Service &; sales related issues
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Selling techniques
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Food knowledge
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Questions, concerns, comments