Our rules of conduct ensure a safe, respectful, and consistent experience for guests and team members. Violations may lead to corrective action up to and including termination.

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Zero Tolerance

Serving alcohol to anyone under 21, falsifying ID checks, gambling or fighting on premises, or issuing threats or intimidation may result in immediate termination and potential legal action.

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Service Standards

• Check valid government ID before serving alcoholic beverages.
  • See Checking ID & Legal Responsibilities.
• Refuse service to minors or anyone without valid ID.
• Maintain restaurant equipment, products, and furnishings in good working order. Report issues promptly.

Workplace Conduct

• Take cigarette breaks only with manager approval and never during active service.
• Do not chew gum while on duty.
• Access the bar cash drawer only if scheduled as a bartender or manager.
• Do not sit at dining tables or the bar while clocked in.
• Eat shift meals only in designated areas, or take them to go after clocking out and out of uniform.
• Communicate with kitchen kindly and clearly. Reference table numbers on all tickets.
• Store personal items in lockers or on coat hooks. Do not use the server station cabinet.

Safety and Security

• Follow all fire, health, and safety practices at all times.
• Do not gamble or fight on company property.
• Do not post or remove notices on restaurant property without authorization.

Hygiene Standards

• Tie back long hair. Avoid touching hair or face; wash hands if you do.
• Wash hands after handling dirty dishes, eating, using the restroom, or smoking.
• Follow all food safety and sanitation procedures at stations and sinks.

Behavioral Expectations

• Treat guests and teammates with kindness, courtesy, and respect.
• Do not coerce, intimidate, or threaten customers, supervisors, or colleagues.
• Do not make false or malicious statements about team members, products, or services.
• Perform assigned duties competently and follow uniform and appearance standards.

Scheduling and Shift Protocols

• Change out of uniform before sitting at the bar or a dining table after your shift.
• Be mindful of bar seating availability, especially during busy periods.
• Request any shift or section changes from the scheduled manager; changes require approval.
• Work either two weeknight shifts or two weekend shifts unless alternative arrangements are approved.
• At end of shift: check out with a manager, submit shift review, and turn in cash.
• Notify a manager immediately if you must leave early. Early departures are for emergencies only.

Manager Escalation

• If a guest appears underage or presents questionable ID, refuse service and escalate to a manager.
• If a safety, harassment, or security concern arises, contact a manager immediately.
• For equipment failures, hazards, or sanitation risks, secure the area and notify a manager.

What To Do If Unsure

• Ask the Manager on Duty (MoD) immediately. Err on the side of escalating.
• Check the relevant SOP or the Handbook Directory for the standard. If still unclear, pause and confirm before proceeding.

Related Policies

Hospitality Values

Dining Room Etiquette

Checking ID & Legal Responsibilities