craft ethics of a monkeypod server...
- When we arrive to work, we arrive ready and we have given our selves enough time to eat and enough time to detail our sections and fully complete our opening side work.
- We create a unique handcrafted experience for our guests from the moment they join our restaurant until the time they leave the restaurant, not when they pay their check.
- We treat every table as if they are our only table.
- We always greet our guests in a timely manner within 2 minutes or less of being sat.
- We are responsible for providing excellent table maintenance at all times.
- ·We are extremely knowledgeable about Chef Peter Merriman, our concept, beverage program, & menu.
- We ensure that guests have everything they need at all times and that all items are being delivered promptly and to satisfaction.
- We are aware of asking for help when needed and keep the manager aware and involved of any guest issues, negative or positive.
- We always make sure that our guests feel that their expectations are being exceeded.
- We understand the importance of our restaurant being a Chef driven concept and do our best to steer guest away from non-menu items.
- We detail our sections during down time especially after it has been initially reset to ensure cleanliness.
- We are extremely knowledgeable regarding allergies, dish components, food items on each station in the kitchen, possible cross-contamination and the importance of informing the Expeditor of those entrees.
- We mark our tables to ensure that all items needed are available to the guest immediately.
- We double-check everything we do from inputting orders to quality checks.
- We follow the lines of communication and speak to all departments with respect and kindness.
- We understand the importance of always being cool, calm, and collected at all times.
- We know how to communicate about banquet parties and ensure that all orders are double-checked. Lateral service is of utmost importance with your section buddy.
- We maintain a clean workspace in and out of guest view this includes any areas used for side work duties and personal items, drinks or food.
- We take all of our items to the dish pit or appropriate buss area. Upon our guest leaving, our tables should not have any plates, condiments, or unneeded silverware or glasses. We work together to help our bussers do their job efficiently.
- We appreciate our support team and take time to look at the bigger picture during stressful situations. We analyze and aim for solutions rather than conflict because we understand that we are all working towards the common goal of exceeding guest expectations.
- We are aware of our conversations, facial expression and not hold personal conversations next to guest.
- We are aware of body language and will be proactive on checking if a guest needs anything, even if it is not our table.
- We are proactive in problem solving and know the proper steps in making sure our guests are always being taken care of even in the middle of re-fires.
- We are careful with our paperwork, money handling, and credit card processing.
- We use our down time wisely, looking for things that we can help our team out with.
- We fill water pitchers and help distrbute them through out the night.
- We check the ice bin everytime we enter the server station and fill the ice bin when needed.
- We help prebuss other servers sections because we understand that every table is our table and every guest is our guest.
- We help buss tables when time allows.
- We always remove all unused items prior to droping checks at all times and pick up any dessert plates & utensils upon picking the check up.
- We help polish wine glasses through out our shifts and assist in making sure clean glasses get brought out to the cocktail station.
- We help our greeters (answering phones, menu sweeps, seating a table, notifying them of table status)
- We help re-set tables whenever possible during downtime.
- We help run food by saying "I have hands." We understand that we benefit the team by running what is needed and not just running your own food.
- We double check our tables status before inquiring about missing food or drinks.
- We keep all towels and polishing cloths properly folded when they are not in use.
- We remove all personal beverages to appropritate places and away from all computer terminals, batteries, and outlet cords.
- We keep our server station counter tops clean at all times.
- We help the cocktailers by saying " I have hands" and running full trays that are on the cocktail lanai. We understand that we benefit the team by running the whole tray and not just running your own drinks. We know to not remove our own drinks from a full cocktail tray.
- We re-fill tables waters outside of our section.
- We connect with all guest when we walk by them by greeting them with a "hello" or "good bye", “aloha folks”, “have a great night”, “thank you for joining us”. We always stop and give our guest the right of way.
- We ask other servers how we can help them in the beginning, the middle, and the end of our shifts. We also always do our Red Side work before and after our own side work.
- We give positive comments to staff members in other departments. We understand that their jobs are demanding as well.
- We thank our kitchen crew and remember that they are just as busy as we are everyday.
- We put in guest notes on Guest Center for good or bad experiences so that we can better serve them on their next visit.
- We pick up food/trash/water on the floor when ever we walk by.
craft ethics of a lead server...
- We are lead servers at all times that we are clocked in.
- We set examples of mastering craft work ethics of our server team.
- We always lead and approach all situations in a postive manner.
- We always help and find something to do during our down time.
- We teach what we know though working hard and sharing our knowledge.
- We are always the most up-to-date on all menu updates and food information.
- We know that the best teams succeed by helping eachother.
- We make an effort through out the year to recognize each employee in other departments and thank them for a time that theyʻve exceeded your expectations.
- We participate in projects that leave the world a better place