BARTENDER TRAINING CHECKLISTNAME:EMP #:PHONE DERTests Man’sGuideORIENTATIONS & TESTS GENERAL ORIENTATION FOOD ORIENTATION BEVERAGE ORIENTATION SCHOOX COMPLETE FLOOR MAP & SEAT NUMBERS TEST SATSUNMONTUEWEDTHUKEEP THIS PACKET WITH YOU AT ALL TIMES DURING TRAININGManagers please print the additional material for cocktail trainee: Current Beverage Menu (Beer, Wine, Culinary Cocktails) Current Spirit ListFRISATSUN
BARTENDER DOS AND DON’TS Don’t: offer shots to a red lightDo: Communicate any yellow light or intoxicated guests to fellow bartenders and managment.Don't: Focus all your attention on one single task.Do: Provide the same food service at the bar that a guest would get at a table.Don't: Treat the bar like a dive.Do: Know your food as well as your beverages.Don't: Think that having exceptional beverage knowledge is all you need.Do: Clean as you go.Don't: Wait until the mess is out of hand before you begin to clean it up.Do: Set your team up for success.Don't: Leave without checking out with your fellow bar tenders (am and pm staff)Do: Make drinks consistently (always use your jigger).Don't: Over pour to your buddy.Do: Ring up everything as it ordered (drink tabs must be within one beverage made)Don't: Give away free drinks.Do: Make sure employees legibly sign their receipt for the employee discount.Don't: Serve more than 2 pau hana after a shift.Do: Throw away any questionable garnishes.Don't: Take short cuts.Do: Use proper technique when use the vegetable peelerDon’t: Peel towards your wrist or any other body parts.Do: Use the peeler correctly, referring to the proper technique done in your training.Don’t: Take your eyes off of the peeler while using it. It is a sharp object and needs to be treated assuch.Do: Build cocktails dry in a mixing glass, support by bottom if needed (always use your jigger)Don’t: Use the “backboard method” to stop excess ice from spilling while icing.TrainerName(Printed):Managersignature:
Aloha and welcome to Moku Kitchen Kaka’ako! This packet will introduce you to our restaurant and help youto become a successful part of our team. Your trainer(s) and managers will be reviewing your training guidewith you throughout your training process. We want you to be successful with us so please do not hesitate toask your trainer or managers any questions!Bartender Position Overview: Ensure that our guest experience is fun and relaxing while exceeding guest expectations with aloha!Communicate all orders from guest to kitchen or from staff to guest successfully.Assist in preparing the restaurant for dining service by setting up section, including preparing itemssuch as linens, silverware, and glassware.Greet all guests in a warm, personal, friendly manner.Review menus with guests and answer any questions about menu items, offering descriptions andmaking recommendations.Inform guests of any daily specials including pricing (if not listed on the menu). Explain how variousmenu items are prepared, describing ingredients and cooking methods.Take guest food and beverage orders and enter orders into POS for transmittal to kitchen staff.Check guest identification to ensure they meet minimum age requirements for consumption of alcohol.Serve food and beverages to guests, taking extra care to perform any additional tableside preparationor service as required for items served.Describe and recommend wine to guests; bring selection to the table with appropriate glasses andpour the wine for the guests.Check with the guests to ensure that they are enjoying their meals and take action to correct anyproblems.Remove dishes and glasses from bar top or tables, and drop them in the buss tub or to the for cleaning.Prepare the bar top or table for the next guest.Prepare certain hot and cold non-alcoholic beverages for guests.Prepare and present guest checks, ensuring any special requests are followed (such as split checks),and collect corresponding payments.Assist the entire service team throughout the meal period to ensure all guest expectations areexceeded.Stock bar areas with supplies such as garnishes, glassware, iced tea, tableware, share plates,silverware, and linens.Participate in deep clean with your assigned group.Complete and successfully pass all assigned courses in SCHOOX according to the day assigned in thetraining packet; participate in continuous education through SCHOOX.Participate in ongoing craft workshops.Actively participate with the Moku team in community service events to leave the world a better place!Our Mission: Master the Craft of Food, Drink, and Merrymaking with Aloha!Our Vision: Be recognized as the leading Handcrafted Restaurant Company in the worldOur Brand Values:1. We live and breathe our brand constitution2. High Quality, Socially conscious Ingredients3. Sustainable profitability4. Leave the world a better place5. Continuously practice and improve our craft
6. Celebrate the craft of merrymaking every day!7. Exceed ExpectationsAs you become part of the team it is important that you familiarize yourself with our Mission, Vision, & BrandValues. Throughout your training you will be introduced to what each of our brand values represents and howyou can implement it in to your daily craft of cocktailing!“We Live & Breathe our Brand Constitution”Our brand is at the core of everything that we do. It guides every decision that we make: What kind of food tofeature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how wepreform our accounting.With that said, on behalf of our Management Team we are proud to welcome you to our Moku KitchenOhana!Your first day Overview: Arrive early enough to find parking and get into Moku Kitchen early enough to be prepared and readyfor your shift at your shift time in full uniform. Enter the restaurant through the side door on Ala Mona Blvd. You may place your personal belongingin the spaces provided. Please leave valuables at home or in a safe place of your choosing as we arenot responsible for lost or stolen items. Please check in with a manager and get clocked in for your first training shift. The manager will go overclock-in procedures with you and introduce you to your trainer(s). If you are interested in a complementary staff meal: Morning shifts: Meal breaks are accommodated during mid-afternoon if time allows, or afteryour shift is completed for the day. Evening shifts: Please arrive at least 15 minutes prior to the start of your shift, so that you haveenough time to eat prior to clocking in. Staff meals will not be available during or after anevening shift. Please ensure that you arrive properly dressed and ready work. Your uniform and appearance shouldbe professional and clean. If you have any questions regarding proper uniform standards, please speakto our Human Resource Coordinator or a manager prior to first training shift. This includes any itemsthat your position requires you to have on you (ex. apron, pens, wine key, lighter etc.). Be familiar with all training information that was provided to you prior to your first shift. Throughout your daily training please remember that staying with your designated trainer at ALL timesis essential to successful training. You should move fluidly with your trainer throughout the restaurantat a fast, efficient speed. Please begin your Schoox test(s) and complete them prior to the day of training each test is assigned. Ifyou have any questions, please see your department manager. If Schoox test(s) are not completed, youwill not be passed on your training and must complete them before you can finish that day of training.“Leave the world a better place”We have a deep love for the natural beauty of our Earth and are committed to taking every step possible toreduce the company’s impact on the environment. We are also committed to promoting the success and healthof our communities.
To lessen our impact on the island we maintain a very extensive in-house recycling program. Recycle bins areproperly labelled through the restaurant as well as recycling guide lines. We encourage you to become familiarwith this program and participate whenever applicable. Some examples of items we recycle are: plastic/glassbottles, captain pads, paper tickets from kitchen line, aluminium tins used in the kitchen, cardboard, etc.Hawaii is a special place to all of us. We actively participate as a team in giving back to our islands bypartaking in community projects and in activities that positively affect our surroundings.
DAY 1 – BARTENDER TRAININGDATE:Schoox Test: Before Day 1 Training is started must have Schoox General Restaurant Test & General Food Testcompleted if not completed before shift you may be asked to stay after to complete before day 1 is complete.Shift Goal: Overview of Front of the House departments. Obtain basic information from each department andunderstand that work flow of the restaurant. Introduce floor maps, table numbers, seat numbers, andsections. Understand basic daily procedures, policies, and standards. Become familiar with our beverageprogram & drink recognition.Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics withyour trainee. After you’ve completed your shift, you will review the training material again with the managerand the trainee.MANAGER CHECK-IN: 10:00 amKnows where and how to clock in and out on Aloha with the correct job code.Knows correct uniform and is currently in it.Knows how to order an employee meal and where to pick it up.Knows that they must have their training packet with them at every training shift.GREETER OVERVIEW: 10:15am – 11:00amGreeters please go over the following content & quiz with trainee and have them observe your job until it istime for them to go to next department.Knows where section maps are located.Knows how to read server map to identify server’s sections.Do a walk-through of restaurant & table numbers.Knows where menus are located throughout the restaurant.Knows to always smile!Knows where pre service notes are kept, read, and signed each dayKnows the boundaries of our liquor licenseKnows we have a NON-smoking restaurant where guests can smoke if they want.Knows to acknowledge our guests with eye contact and smile within 10 feet, 5 feet greet (10/5 rule)Knows to always be pleasant with our guests. Make eye contact, smile, acknowledge them, and thankthem. Do not let one guest pass you without an acknowledgement.Knows to do a thorough bathroom check and leave the bathroom in better condition than they foundit.Knows to comply with special requests and do not hesitate to say “yes.”Knows to walk guests to where they need to go whenever possible instead of just pointing.Knows proper phone greeting, how to answer phones with-in 2 rings, how to place a guest on hold ortransfer call & proper verbiage.Overview of Open Table system, floor charts, color coding, where server counts are located, basicoverview of how to make a reservation & walk-insUnderstands that all guest must be greeted & acknowledge even if you are busy or using the opentable at the greet stand.Knows where to encourage guests to stay while waiting for a table.
Knows what to do if a guest does not like a table.Has been shown an example of how to properly seat a guest, enthusiastically at a comfortable pace,not allowing the guest to get more than 10 feet behind you.We emphasize the importance of ADA (American with disabilities act) compliance, example (readingthe menu to blind guest, assisting guest with accessible routes to tables etc.Knows policy for service animals & non-service animalsKnows that while in uniform, on or off the clock, you cannot be on your cell phone or sit at the bar or atable in the view of our guests.Greeter Please Quiz Trainee on the following information:Identify the following table locations 11, 34, 43, 322, 24, 74, 76, 54, 312, 14Identify all of section 1’s tables on floor mapRecite a telephone greetingMake a reservationPlease introduce trainee at preservice at 11:00amPlease introduce trainee to staff at pre-service at 11:00amFOLLOWING PRE-SERVICE PLEASE GO TO FOOD RUNNERFOOD RUNNER OVER VIEW: 11:15am -12:30pmRunners please go over the following content & quiz with trainee and have them observe your job until it istime for them to go to next department. Watch kitchen work during serviceo Observe: How items are called out What items come from where Timing Knows how to use the EXPO and Chef touch screens work and how they function inaccordance to the food runners and servers and bartenders Observe all entrée’s & their C.P.S. Where to get employee food fromRunner please explain all dishes being preparedExplanation of how our runner system worksExplain what C.P.S. isExplain garnishes that food runner doesExplain the importance the EXPO & communication for guest needs regarding food & condimentsDiscuss food items that and how long they take to prepare. Discuss how the touch screens help thecooks and the Chef time the food items, how and where they get fired from specific stationsRunner Please Quiz Trainee on the following information:Where do salads come upWhere do pizza come upWhere to get employee mealWhat is the procedure if you need to get an extra sauce for a guest that comes off of the lineRunner introduce trainee Busser
BUSSER OVERVIEW: 12:30pm - 1:00pmBussers please go over the following content & quiz with trainee and have them observe your job until it istime for them to go to next department.Knows to constantly stay busy on the floor (i.e. picking up glassware, restocking the bar, helping yourteammates)Knows which glass racks are appropriate for each type of glasswareKnows what to do if glass rack is fullKnows to clean up any spills or broken glass immediately and knows where to dispose of itKnows how to properly set a table (Plate is two finger lengths away from the edge of the table, cup istouching the plate at one o’clock, tight roll-up in the cup. Salt and pepper shakers in the middle of thetable with the salt closest to Diamond HeadShow how to do a rollupKnows where all recycling bins are located & what can be recycledBusser Please Quiz Trainee on the following information:Have them set up a tableIdentify bucket glass rack & wine glass rack in kitchenMake 5 rollupsCOCKTAIL OVERVIEW: 1:00pm – 1:30pmCocktailer’s please go over the following content & quiz with trainee and have them observe your job until it istime for them to go to next department.Please observe all cocktails, beers, and wine being made. Take note of garnishes used for all drinks.Show how to properly & safely use a citrus peelerObserve proper drink delivery etiquette, execution and description of drinks while being dropped off.Knows that all drinks must be delivered on trays not by handUse the proper technique for the peelers at all times, never take your eyes off of the peeler while usingit.Please go over your cabinet with back up items, and where to find those items in the dry storagePlease show them where your glass storage is and how to properly store glassesExplain to them how a busser can help you if time allowsCocktail Please Quiz Trainee on the following information:Where do pint glasses go in cocktail stationWhere are extra napkins keptWhere do rectangle trays goCocktailer please send trainee to manager to order lunch at 1:20pmLUNCH BREAK: 1:30- 2:00pm PLEASE TAKE THIS TIME TO & REVIEW INFORMATION THAT YOU HAVE GONEOVER IN YOUR TRAINING SO FAR. PLEASE GRAB A LUNCH AND DINNER MENU TO READ THROUGH WHILEYOUR ON BREAK. Employee menu is located at the greet stand.Bar Overview 2:00pm – End of Shift
Bartenders please go over the following content & quiz with trainee and have them observe your job until it istime for them to go to next department.Overview of behind barGlass where used, storage locationsOperation of dishwashers, what glassware type can go in themLocation of all Bus Tubs, and when it is appropriate for a server to use themLocation of all trash bins & which are designated for glass, & broken glassOverview of blizzard beer systemKnows how to turn on the dishwasher and check chemicalsKnows to rinse all lilikoi foam, strawberry puree, ice cream, lipstick, etc. out of the glassware beforeputting it in the dishwasherExplain what Moku Kitchen means to you? Why are we called Moku Kitchen?Brief background of Peter Merriman & Farm to table “Hawaii Regional Cuisine” conceptClock-in to training mode & introduce Aloha system. Please go over all categories & sub-categories ofAloha including add-ons, substitutions, upchargesOverview of drinks, charges, glass size, refill pricesKnows where to find; printer paper, chemicals, straws and bev naps, bar fruit, bar herbs, orgeat, andgrenadine.Knows where to locate the break sheet, set-up checklist, and ID booksKnows where to get ice and how much (always use wet floor signs when spilling ice)Knows to ALWAYS rotate all perishables, wine, and liquorKnows how to ring in drinks and food using proper seat positionsUnderstands the importance of practicing the Stoplight TheoryUnderstands the importance of involving a manager of ANY problemOverview of Happy Hour, times & guidelinesOverview All menu items, describe food items & sauces using a menuIntroduce Local Vendors & Food Allergy Binder, review gluten free items and how to properly modifythemIntroduce beverage binder and how to find informationObserve trainer and shadow. Please shadow orders behind trainer and ring items in to Aloha with yourtrainer as time allots. Be sure to use table numbers & seat numbers.Knows the importance of using Hot Schedules for all scheduling needs (swaps, request offs, etc.)Knows where Set up, Closing, and Side Work lists are. Please explain.Has a wine key, pens, and lighter?Knows to greet guest within 1 minute. Acknowledge the guests, offer water to guest, Remember thatyou are setting the tone for the evening.Knows to acknowledge all guests even if you are busy or using Aloha.Knows to set up food service amenities (placemat, condiments, roll-up) as soon as food is orderedKnows not to go from one end of the bar to the other empty handedKnows Birthday/Anniversary procedure.Knows that we have 100% guarantee of our product and how to handle customer service issues usingMoku guidelinesKnows to notify a manager immediately for any negative issues or positive issuesLearns the closing side work for a day bartenderKnows not to count your bank (closing day bartender) behind the bar at the change over
Learns how to do the bank drop, books, and tip outKnows to always get your books signed by a mangerHas reviewed the mission, vision, and brand values on the last page.Have Trainee watch you do paperwork at end of shift.Bar Quiz Please Quiz Trainee on the following information:Identify all seat numbers on the bar and tables in sectionHow would you handle the following situation? : A guest orders a Burger, you have checked on themtwice and they said they were fine, the third time you checked on them they said they highly disliked it.At this point what should you do?What do we charge for a refill of lemonade? What do we charge for Arnold Palmer refills?How much is pizza at happy hour?What kind of Maui Ocean vodka drink can you get at happy hour?Can you substitute salad instead of fries to a fish & chips for no charge?IMPORTANT: ALL SCHOOX TEST SHOULD BE COMPLETED WITH PASSING SCORES BEFORE THE BEGINNING OFEACH TRAINING SHIFT. IF YOU DO NOT COMPLETE YOUR TEST YOU WILL BE ASKED TO STAY AFTER TOCOMPLETE THAT DAY OF TRAINING. IF YOU HAVE ANY QUESTIONS ABOUT SCHOOX PLEASE LET A MANAGERKNOW.Trainer Name (Printed): Manager signature:
DAY 2 – BARTENDERTRAIN WELL - Spend ½ the shift watching your tra
DAY 1 – BARTENDER TRAINING DATE: _ Schoox Test: Before Day 1 Training is started must have Schoox General Restaurant Test & General Food Test completed if not completed before shift you may be asked to stay after to complete before day 1 is complete. Shift Goal: Overview of Front of the House departments.
A bartender was upset about that waitresses did not have to share tips with him even though he helped serve food Bartender complained about this policy to another bartender, who agreed it “sucked”. Neither bartender raised this issue with man
and then can be used with an instructor during training. In addition, this manual integrates SERVER/BARTENDER emphasis, for the purpose of standardizing our operational practices amongst employee groups. It is expected that a bartender help on the floor during times of slow bar activity. We want to present to our guest the utmost in courtesy and
Electromagnetic Pulse (EMP) Protection and Resilience Guidelines for Critical Infrastructure and Equipment for government and industry for mitigating the effects of EMP attacks on critical equipment and facilities. The Department is actively updating the EMP guidelines and anticipates reissuing in fiscal year 2020. IV.
The intermediate time component (E2 EMP) is considered an extension of E1 EMP and has an electric field pulse amplitude on the order of 0.1 kV/m and duration of one μsec to approximately 10 msec. E2 EMP is comprised of two subcomponents, E2A and E2B. The late time component (E3 EMP) is a very low frequency (below 1 Hz) pulse with
1 EMP Commission, Nuclear EMP Attack Scenarios and Combined-Arms Cyber Warfare (July 2017) pp. 43-46, 54-57. All the unclassified EMP Commission reports are at www.firstempcommission.org. 2 Joint Statement by the Federal ureau of Investigation (FI), the ybersecurity and Infrastructure Security
systems from the EMP effects produced by nuclear explosions. He is the principal developer of our Source Region EMP (SREMP) and EMAT codes and has served as a consultant to DHS in modeling solar and EMP effects for many years. Many others have worked to develop the assessments and information used in this
Manager Opening Checklist Line Check Prep Checklist Station Setup Bar Opening Checklist Closing Checklist Host Opening/Closing Checklist Multi‐unit Inspections Checklist Periodic Maintenance Checklist Permits & License Review Staff Reviews/Evaluations
ALEX RIDER www.anthonyhorowitz.com. Never Say Die Exclusive Extract The start of another day. Alex went into the bathroom, showered and cleaned his teeth. Then he got dressed. He had started school a week ago, arriving at the start of the fall semester – the autumn term, he would have called it back in London. There was no uniform at the Elmer E. Robinson High School. Today, Alex threw on .