Transcript
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
Field Staff Handbook Your Company Name, Inc. is building a team of professionals who are committed to their profession. We hire self motivated and friendly staff who bring a high level of integrity to their job. We expect you to always conduct yourselves in the most professional manner, both in-house and off-premise. It is our policy to deal directly and fairly with all of our staff and we ask that our staff deal directly and fairly with each other by respecting your fellow workers and promoting team spirit. Momentum, energy and efficiency fuel our mission to provide top-quality food and service in a friendly and professional manner.
Important Info Company Name and Address Important Phone Numbers Emergency Cell Phone Numbers
EVENT STAFFING All event staffing is handled by the staffing manager. Please make sure that the staffing manager has all of your current contact and payroll information. If you move or change phone numbers please advise us of any changes. After you are booked for an event, confirm with the staffing manager via email or phone at least four days prior to the event. Find out the occasion of the event along with the names of the hosts. Make sure that you know what the uniform is. where the event is located and that you have directions. It is your responsibility to get to the site on time. If you need a ride or directions, inform the staffing manager as soon as you confirm, and they nay be able to help you arrange for transportation. If you are going to he more than 15 minutes late, you must contact the person whose cell phone number will be listed on your directions sheet. If you are ill or have an emergency prior to scheduled event, phone the office. If it’s after office hours, please contact the person whose cell phone number will be listed on your directions sheet. If they cannot be reached, phone the emergency cell phone number. Safety Notify supervisor immediately if you are injured or become ill. We have limited First Aid on site. Walk, don’t run, lift carefully and wear rubber—soled shoes. Wear rubber chef gloves when you are handling food. Drink plenty of fluids, especially in the heat of summer—water is best. You should eat prior to report time. We are not responsible for feeding service staff. If there is food left after guests have eaten, it is up to the chef and party supervisor to determine what may be eaten by staff. Please refrain from “appetizer sampling”. Never eat anything in site of host or guests and always wash your hands after eating or going to the washroom. Smoking at an event is allowed outside only when absolutely necessary. You must first get permission from the party supervisor to leave the
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
floor, and you must be out of the view of host and clients. You are to dispose of all cigarette butts, and required by law to wash your hands after smoking. Absolutely no drinking or drug use will he tolerated. Offenders will be fired immediately and asked to leave the job. Offenders will not he rehired.
Pay Schedule Outline your companies pay schedule as specifically as possible.
Dress Code Casual, but neat dress for set-up is recommended. If you own a Company polo shirt, we prefer that you wear it for set-up before a black & white event. Dress for service is as specified with no exceptions, and server is responsible for supplying all items. If you need help in purchasing these items, let us know and we will do our best to help you find them. Black Pants or Skirt - No Jeans, Stretch Pants or Faded Color Clothing White Oxford Shirt Only Long Black Tie & Black Bistro Apron (mid calf length) Black Shoes - Black Athletic allowed if clean and neat No Hanging Hair or jewelry, & No Gum Chewing Clean and Neat Appearance at all times For Picnics please wear black pants or shorts, a company polo shirt & athletic shoes. Above standards also apply.
Vans & Trucks The driver is responsible for the truck or van and must have a valid driver’s license. If you drive our vehicles we must have a copy of your license on file in our office. Registration and proof of insurance are located in each vehicle, either in the glove box or open compartment. We will always try to keep our vehicles full of gas, hut it’s a good idea to check the gas supply and adjust your outside mirrors before departing. Driver must report all accidents, scratches, mishaps, tickets etc. Failure to do so may result in suspension. After unloading at site, or back at commissary, driver is responsible for locking all doors. Remove all garbage, pop cans etc. from van before locking up. Turn off lights, heat/air and radio. There are plastic supply bins on our vehicles that hold miscellaneous hack-up items for our events ... leave these bins on the vehicle at all times, hut feel free to check them for back—up items that you may need at events. Boxes and bins are packed according to use. with like items together. Don’t throw away transport boxes and bins. Save them for the return, especially the cardboard flats that hold soft drinks. Chefs and supervisors will coordinate food and equipment checklists, to minimize confusion. They will go over checklists carefully; always checking for ice and other items that stay refrigerated or frozen until departure. Use loading carts whenever possible. Also remember to use the buddy system, much of this equipment is heavy and requires two or more people to carry.
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
Cold weather is disastrous for flowers, so make a greenhouse over the water bucket with a garbage bag. Load flowers last, and unload them first. Never let them sit outside below 30 degrees.
Miscellaneous Equipment Notes The black and grey plastic tool type boxes are our emergency boxes. They contain backups, tools, first aid, and adaptor plugs. Always put hack whatever you take out. Notify supervisor if an item from the emergency box needs to he replaced. Many serving platters, baskets bowls, pitchers, propane and butane burners, fire extinguishers, rubber trays, extension cords, and other miscellaneous equipment belongs to us. Always ask your supervisor what is rental and what belongs to us if you are not sure. All of our equipment is packed carefully so please take care in re-packing these items in their specific totes.
At the Event Site As you arrive at the event site, check in with the event supervisor and then jump-in to help unload the van or truck. When the staff has all arrived and the vehicle is empty, the supervisor will introduce all staff to each other and to the event host when appropriate. The supervisor will then present an event overview, reviewing staff assignments, and logistics. Then a quick venue introduction and walk through is conducted. Please arrive on time to ensure your availability for assignment. Also note that we cannot be responsible or liable for your personal belongings, and we suggest leaving valuables at home. The supervisor will check all rentals to see if there are any missing items. If missing items cannot he substituted, the supervisor will place an emergency call. Supervisors will dispatch all equipment to the appropriate areas, instructing the staff to label boxes when appropriate. It is especially appropriate to label glassware racks or boxes to facilitate the return to the proper size rack or box. It is also important to remember to leave plastic coverings over rental china bins and glass racks whenever possible, to facilitate a neater and easier cleanup. Field chefs will also check their food inventory and supplies to see if any items are missing, or if there are insufficient amounts of any particular food item or supply Field chefs will also have the ability to place an emergency call to the kitchen. or make a run to the store. It is the responsibility of the field chef in charge, and the event supervisor to keep an open line of communication, so that the front and back of the house are in harmony and working together Supervisors & Floor Captains will have room layouts and will assign duties and explain service. Later, an additional meeting for further staff assignments, along with specific service instructions, will be conducted. Each venue is unique and the supervisor will explain what is expected at each venue. Usually venues are responsible for providing tables and chairs and vacuuming. We usually handle kitchen cleaning, sweeping and mopping in commercial venues, and cleaning and sweeping in social venues. Garbage sometimes must be double bagged, placed in cans or dumpster, never left outside where animals can get at it.
Bartenders Bartenders must he 21 years of age, and may never serve anyone under 21 years of age. If you suspect an underage drinker, you should politely ask for identification and notify supervisor who will discreetly notify the host. If you suspect a problem drinker please notify the event supervisor. J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
Tips at the bar should not he accepted, and never put out a tip jar. If tips are forced upon you, they must he turned over to supervisor for dispersal amongst all service staff. Bartenders should follow all of the same guidelines as outlined below for the servers, and should help the servers when they have time. In addition, they should carry a bar kit to each event which should include pourers, an ice scoop, wine opener, martini shaker, and a small cutting board with knife for cutting bar fruit. If the company is providing liquor, check the inventory and discuss any concerns with the supervisor. Find out if there are any special toasts, and what items are required. Regarding wine, beer and champagne, make sure that you have enough but not too many bottles opened and chilled at the correct times. Use your best judgment, hut understand that many times the host may have actually purchased their own liquor and will he able to return any opened or non chilled items. If it is liquor belonging to the company, the same rules apply. If specialty drinks are to be served, make sure you know how to make them, and stay ahead of the demand. You may be required to protect the floor by the bar and tape down a tarp or garbage bags if necessary. Make sure to check your coolers for any leakage. Do not break down boxes, store them to break down your bar at the end of the night. Save enough liquor caps and wine corks for the end of beverage service. Wipe down any wet bottles before returning them to boxes. Wait for the supervisor to give the okay before breaking down the bar. Consolidate and marry bottles if possible and then take inventory. Make sure you give the completed ending bar inventory to the event supervisor.
Servers Remember to stay out of the kitchen as much as possible. The chef’s have a huge job to do as well, and appreciate your consideration. Always ask your questions of the supervisor and s/he will get the answer from the kitchen staff directly. Copies of the menu will he posted outside the kitchen. Please make yourselves familiar with all food items. If you have any questions, please ask your captain or supervisors. Appetizers Know what appetizers you are passing, along with the ingredients. Some guests may have food allergies that can he very serious. The most common food allergies are to shellfish and nuts, but there are many others. Always check ingredients with the chef or event supervisor. Always carry beverage napkins to offer the guests with the appetizers. Try to generate excitement and interest in whatever appetizer you are passing, he friendly and smile. Beverage Service Know what wines are to be poured at the dinner table, and if they are different from what was available at the bar. Whenever possible pour beverages from the right of the guest and pour wine slowly to avoid spilling. Do not fill the glass to the rim, a typical pour is about half to three quarters of the glass. Try to face the label to the guest so they can take note of what is being served if they are interested. Twist the bottle at the end of the pour and lift up to avoid dripping.
Plated Service Make sure that you are familiar with the menu and all food items. If it’s a plated meal, always serve from the left and walk to J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
the right (counter—clockwise) whenever possible. Likewise, you should clear from the right and walk to the left (clockwise). Always walk in a forward direction and be aware of your fellow servers so that you can avoid collisions. Carry only two plates at any one time unless the captain directs otherwise. Your thumb should be on the outer rim of the plate, never in the food. When clearing the first course, if there is only one knife set, do not clear the knife, place the knife on the bread and butter plate as you clear the salad course. When clearing the entrée, remember to also clear the salt and pepper shakers, bread basket, and table butter. Make sure you spot the captain on the floor during sweep service, watch for their direction and follow it. The first person to approach a table should start with a woman whenever possible and then work counterclockwise around the rest of the table. Always serve one complete table at a time. When going through the kitchen line or awaiting plated meals please do not talk or get in the way of the kitchen staff. Plate— up is the most demanding and stressful time for the kitchen staff and they are focusing on directions from the chef. Unless the kitchen staff requests your help, don’t try to help them. As soon as you have your plates, step aside for another sweep team member and then when your sweep team is complete, walk out to the floor in a timely fashion. If you don’t know the answer to a guests’ question, please ask them to hold on a minute and see if you can get the answer from the supervisor of chef and then get hack to them. Be respectful of guests’ needs. When clearing tables while guests may he dancing do not remove water or full bar glasses. Ask the supervisor before taking a break. This includes smoke breaks and going to the wash- room. There is always something to do. If you find yourself without anything to do, ask the supervisor if there is anything that needs to be done. Remember that even though we are in the party business you must conduct yourself with dignity, grace, and respect for others, We expect our servers to maintain the highest level of professionalism at all times. Please refrain from the following:
No singing or dancing on the floor. No swearing on the floor. No smoking on the floor. No gum chewing, drinking or eating in view of the guests. Table Settings Place the salt to the right of the pepper when setting tables. The water glass is set directly above the knife and the wine glass is set down and to the right of the water glass. If there are two wine glasses; the Red wine glass should he placed up and to the right of the water glass and the white wine glass goes below the red wine glass. All three should form a triangle. If there is a champagne glass set for a toast, place it to the right and in between the red and white wine glasses. The salad and main entrée forks are placed on the left and the knives are placed on the right, along with a teaspoon for coffee service. The dessert fork and/or spoon should he placed on the top of the place setting, ~vith the tines of the fork facing the right and above the spoon, which should face left. The bread and butter plate is placed above the forks, and if you must preset coffee cups or mugs, they should go to the right of the knives with the handle at about four o’clock. Napkin placement is determined by the supervisor. Before the room is opened to the guests, make sure all water glasses are filled and placed, candles are lit, lighting is adjusted and that the room is ready for guests. At the end of the night make sure you get the supervisors approval before clearing or breaking down tables and chairs. Do not
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
decide to take this task upon yourself. Remove the centerpieces and put aside for the host. Make sure to extinguish candles and sterno. Make sure rentals are rinsed and put away in the designated rental area.
Additional Service Notes Chafing Dishes Always fill deep pans with 1” of hot water whenever possible to reduce heating time. Remove shallow pans and bring to the kitchen. Place cans of sterno under chafers, but do not remove lids until lighting because the fuel will evaporate. You may loosen the lids if that will save a step later, hut keep the lid over the opening. When you are lighting sterno, save the lids for flame control and to extinguish cans when you are finished with them. You should never touch a hot can of sterno, or remove it while it is still flaming. If you need to move a chafing dish you must first extinguish the flame with a metal spoon or spatula…… no exceptions. STERNO CAN BE A MAJOR FIRE HAZARD. Make sure all linens and decor are clear of flame. After chafing dishes are lit with sterno, condensation will collect in the chafer lids. Remember to first lift the lid over its own water before removing it or you will drip hot water all over the linens and yourselves Coffee Service Always fill coffeemakers with cold water, or they will not brew. Each coffeemaker usually requires 15-16 amps. Most home circuits are 15-20 amps. Always try to plug a coffeemaker into a dedicated circuit if possible. A dedicated circuit is one that does not share circuitry with any other. Usually washers and dryers each have their own dedicated circuits, so the laundry room is an ideal place for a coffeemaker. DO NOT plug more than one coffeemaker into any one circuit. Please be aware that sometimes several outlets are all connected to the same circuit, so always plug coffeemakers into different circuits. If you can’t determine dedicated circuits, separate your coffeemakers. All of this same info applies to rental ovens as well. Whoever plugs in and turns on coffeemaker, must check coffeemaker every 10 minutes during brewing cycle to ensure that a fuse has not blown. If you do pop a circuit, ask the host for assistance in locating the circuit breaker. A good rule of thumb is to use 1 cup measure for every 25 cups of coffee. Use one commercial size bag per 50 cups of coffee. Use two bags of coffee in each 100 cup coffeemaker. Always denote decaffeinated coffee with an empty coffee bag, tied napkin or a sign. Note that coffeemakers and coffee urns are different. Urns will require sterno and drip trays. For urns, do not remove the entire lid off the sterno as the high heat may burn the coffee. Leave the lid half—on the can.
Linen Many different designs and effects are used, so always inquire about the plan. 6’ and 8’ tables vary in skirt fitting only — the 72 x 120 (banquet) cloth is the same for both. Most skirts are 14’ and 7’ in length, hut sonic skirts are 1 1’.Try to skirt tables independently as they may need to be moved and promotes a smoother line. Skirt clips always fit rental tables, hut do not
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
always fit other tables. Use skirt strips if clips don’t work, and remember there should be floral pins in the emergency box. As a last resort velcro strips can he peeled off of the clips and used as strips. However lately we are using what are known as “skirt-less” banquet cloths.
6’ tables require 90X132 8’ tables require 90X156 Here are sonic appropriate linen sizes, facts and options: Most rental tables are 30” high, except highboys” which are 42” high. However, sonic rental companies offer adjustable leg tables for prep & specialty tables for unique presentations. 60” round tables (8—10 guests) require 120” round cloths which drop to the floor. 30” round cabaret tables (2—4 guests) require a 90” round cloth which drops to the floor, or a 120” round cloth (oversize) tied around the pedestal leg with a chair tie. Specialty linens are available in many shapes & sizes and are used for overlays and buffet designs. Raffia, knots, pleats, hunting and swaging are all linen design effects. Dish towels/bar towels belong to the company and do not go into linen bags when dirty. Please bring them to the kitchen and give to the chef.
Field Chef The function of this position is to maintain control of all the food for any given event, and to coordinate food service with the front of the house supervisor. You will be responsible for overseeing and participating in unloading and reloading the van or truck, the set-up & clean-up of the field kitchen, the timing of the food preparation, and the execution of the food service for both the guests and staff, when applicable. The best way to do this is to form either a written or mental checklist that should read as follows: Unload van/truck, dispatching items in an organized manner to designated areas of venue. Situate food and equipment based upon order of service, advance preparation, and perishability. Make sure all kitchen rental equipment has been checked in and you have what you need. Also plug in and test all ovens, and check for appropriate circuitry for coffeemakers and ovens. Coordinate with party supervisor the timing of menu service, and keep your eye on the clock at all times. Execute menu service. Supervise clean—up, loading of van/truck and disbursement of any leftovers to client. Leftovers are the sole responsibility of the chef and s/he will determine what is appropriate to leave behind. Food sanitation and safety is our primary concern. We are also sensitive to leaving too much or too little in the eyes of the client. Salesperson will address this issue with the field chef & supervisor. Be sure to check with party supervisor before departing. Make a last sweep for items belonging to the company, and be sure to leave behind some foil, saran and foil pans for front of the house J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
staff should they need it..
Event Supervisors Supervisors are responsible for all aspects of the front of the hose service, set—up, clean—up and contact with host. You will he required to have advance information on each event and may he required to meet with sales staff or on site prior to the event. As the event supervisor, it is your job to know and abide by all the rules and requirements of the servers and bartenders. In addition, it is your job to make sure that the event runs as smoothly as is possible, that the hosts and guests are happy, and that the staff complete their assigned tasks. You must remember that you are not just a supervisor, hut also a valuable member of the service team, and are expected to lend a hand wherever it is needed. You should he able to fill in for all staff if necessary including the kitchen. Your familiarity with al] jobs will make you a more effective leader and more respected team player. It is your responsibility to make contact with either the salesperson or event coordinator to get the full details of the event. Ideally, this should he done about four days before the party. Make sure you know the delivery and pick up schedules for all rentals, linens, florals, decor, liquor or any other client hires. You should also know about any entertainment that may he hooked, or any sub-vendors and their arrival, start and end times. Confirm all rentals, floor plan and timetable. Know where the load in and load out take place and direct your drivers to the appropriate place. Find out where the vehicle can he placed for the duration of the event and inform the driver. Dispatch equipment from the vans, trucks or rentals to the correct locations. Confirm your staff and have them check in. You are responsible for making sure that your staff is accounted for. Fill out the staff sheets by providing the correct starting and ending times, noting any staff who did not show up and those who may have replaced them. At the end of the event, fill out the event summary sheet with any appropriate info. Distribute cash tips if there are any, or inform the office if the host requests that tips he added to the invoice. Have a quick meeting with all the serving and kitchen staff at the beginning of the party. Go over the floor plan, timetable, menu, special events, style of service and staff assignments. Discuss special needs if any and go over general rules of conduct. Set a positive and upbeat tone. Have your servers or dish porter set up a dish return at the beginning of the event. It should include floor protection if necessary, warm soapy water in a bus tub if possible, a labeled glass & dish return, and double bagged garbage cans. Know where the rentals need to he stored at the end of an event. At the end of the event, do a thorough walk through of the entire party space and make sure everything is just as you found it. Do not dismiss your staff until everything is as it should he. Make sure there is no food mistakenly left in the ovens, that all floors and counters are clean and that garbage is securely stored. Make sure all rentals and linens are stored in the proper place and check out with the venue manager. Make certain that you have thanked the host, and offer assistance if needed to load their vehicles with centerpieces or any other items being sent home with them. Make sure to also say goodbye and thank all the staff for a job well done.
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
J. Kings Food Service Professionals, Inc. 700 Furrows Road • Holtsville, NY 11742
Business Building Workshops 631-289-8401 • www.jkings.com
