Employee Resources

Quick Start — First Shift in 15 Minutes

Welcome & Our Promise

Welcome to our neighborhood café! A place where everyone is invited to feel at home. We are dedicated to creating a warm, inclusive environment that celebrates craft, accessibility, kindness, and consistency. Whether you’re stopping by for a quick coffee, settling in for a study session, or simply taking a moment to relax, our team is here to make sure your experience is comfortable and enjoyable.

We believe every guest should feel empowered to make our space their own, whether that means quietly working on a project, catching up with a friend, or taking a break from the day. Our promise is to treat each person with respect and care, always ready to assist with anything you need. At our café, your comfort and satisfaction are our top priorities, and we hope you feel welcome to write your day here with us.

House Rules & Conduct

Inclusion, Respect, Safety: Zero tolerance for harassment or discrimination. Use people’s names and pronouns.
Phones: Silent on bar/ register; step off the floor for personal calls.
Breaks: 30‑min unpaid meal on 6+ hr shifts; 10‑min paid rest per 4 hrs (stagger with MOD).
Tipping: [Tip pool policy] | Declare cash tips at clock‑out.
Photos/Press: Direct inquiries to MOD; do not speak on behalf of the café without approval.

Scheduling & Payroll

Timekeeping: Clock in/out on POS → Time tab. Missed punches? Tell MOD same day.
Payday: Every other Friday (direct deposit).
Calling Out: Text/call MOD ASAP; propose a cover if possible.
Shift Swaps: MOD must approve in writing (schedule app note).
Overtime: Pre‑approved only.

Appearance & Hygiene

Clean, solid‑color top; jeans or dark pants; closed‑toe, non‑slip shoes.
Hair tied back; minimal jewelry on bar; short nails.
Wash hands on arrival, after restroom, after handling trash, and every 30 min in service.
Aprons laundered daily.

Menu & Allergen Key (Essentials)

Espresso: follow dial‑in set by opener; taste/check at start of shift.
Milk Temps: 150–155°F for standard; never exceed 160°F.
Tea: steep times per tin; don’t over‑steep.
Pastries: display labels with allergens; replace tongs if they touch a different item.

*Allergen Icons: [GF]=Gluten‑free, [DF]=Dairy‑free, [N]=Contains nuts, [V]=Vegan.
If any doubt → ask MOD. Never guess.

Service Flow (Counter)

Greet within 10 sec; offer Large‑Type Menu if needed.
Clarify order (size, milk, sweetness). Confirm name and allergies.
Repeat back key details; enter into POS; take payment; thank by name.
Make drinks in ticket order; prioritize hot before cold during rush unless MOD directs.
Call name softly (quiet hours etiquette). Hand off directly; confirm special instructions.
Close the loop: check condiment bar; reset station.

POS Quickstart (Generic)

Login: [Your PIN] → New Sale.
Modifiers: choose size → milk → syrups → decaf.
Notes: add ALLERGY note in caps.
Discounts/Comps: requires MOD pin.
Refunds/Void: call MOD before action.
Loyalty: enroll with first/last name + email; never auto‑enroll.
Gift Cards: sell/ redeem via Gift tab.

Clock‑in → Apron → Wash hands → Meet MOD → Station.

Service Standards (memorize):

10/5/2 Rule: greet within 10 sec, acknowledge within 5 ft, smile/thank within 2 sec of payment.
Name & Notes: ask for a name on every drink; note allergies clearly.
Quiet Hours: keep voices low; offer lids/stirrers quietly; defer loud tasks.
Accessibility: if asked for menu help, read items clearly and describe options; offer the Large‑Type Menu.

Top 5 Sellers (learn today): Drip, Latte, Cappuccino, Cold Brew, Chai Latte.

Allergen & Safety:

Allergen key on POS and menu. Label every drink with milk type and decaf/syrup.
Use new pitcher for non‑dairy; purge steam wand before/after.
Gloves for pastry handling; tongs only.

Ask when unsure. MODs love questions.

Opening Checklist (Approx. 60 min)

Look for the monogram icon next to tasks that require manager verification.
[ ] Lights, music low (quiet hours).
[ ] Unlock; safety check; disarm alarm.
[ ] Wash hands; apron.
[ ] Bar: sanitize surfaces; assemble grinder/espresso; purge lines.
[ ] Dial‑in espresso; record in log.
[ ] Brew first drip; label time.
[ ] Stock milks (dairy/non‑dairy separate), pitchers, towels, thermometers.
[ ] Set pastry case; label allergens.
[ ] Condiment bar: lids, sleeves, stirrers, sugars, napkins.
[ ] Check bathrooms; stock & sanitize.
[ ] Cash drawer count with MOD; set POS online.
[ ] Team huddle: goals, 86’d items, assignments.

Mid‑Shift Rhythm

Every hour:
[ ] Wipe counters & handles.
[ ] Rinse pitchers; purge wand; refresh towels.
[ ] Refill milks/ice/beans.
[ ] Trash spot‑check; restock pastry case.
[ ] Bathroom check.
[ ] Log any guest feedback or issues.

1Closing Checklist (Approx. 60–75 min)

Stamped with monogram upon completion.
[ ] Call last hot drinks (15 min to close); keep voice low.
[ ] 86 pastries; wrap donations/compost per policy.
[ ] Backflush espresso; soak parts; wipe hopper; empty doser.
[ ] Brew head and steam wand deep‑clean.
[ ] Sanitize all surfaces, condiment bar; sweep & mop.
[ ] Bathrooms: clean & restock.
[ ] Count drawer with MOD; deposit prep.
[ ] Take out trash/compost/recycling.
[ ] Check doors/windows; alarm; lights off.

Cleaning & Food Safety

3‑Compartment Sink: Wash → Rinse → Sanitize (per label ppm); air‑dry only.
Thermometers: sanitize between uses.
Allergen Control: separate tools for non‑dairy; wipe & sanitize between drinks with same cloth policy.
Date/Time Labels: required on all opened perishables.

Cash Handling

Start bank: $[amount]; no personal cash in drawers.
Large bills into drop box; announce “dropping.”
Never count cash in guest view.
Deposit bag sealed with MOD; signed log.

Accessibility by Design

Offer Large‑Type Menu and ingredient read‑outs without being asked.
Keep aisles clear (36" minimum).
On request, provide straws with bend, table service for mobility‑impaired guests, and quiet seating guidance.
If a guest requests accommodation you’re unsure about → call MOD.

Events & Quiet Hours

Quiet Hours (7–10a M–F): low voices/music; batch noisy tasks after 10a.
Open Mic/Workshops: MOD posts run‑of‑show; assign a host; mind occupancy; remind neighbors courteously.

Incident & Emergency Basics

Medical: call 911; stay with guest; clear area; log incident.
Fire: pull alarm; evacuate; meet at [assembly point]; call 911 & MOD.
Power outage: close hot bar; cash only with MOD approval; secure fridges.
Robbery: comply; observe details; call 911 when safe; lock doors; preserve evidence; MOD handles statements.

Brand Voice (Guest‑Facing)

Warm, concise, considerate. Examples:

“Welcome in! What can I start for you?”
“I can read the menu with you—no rush.”
“We keep mornings quiet for folks working—thank you!”

Training Plan — Week 1

Day 1 (Shadow): Tour, safety, service standards, observe POS & bar.
Day 2 (POS Basics): Take 30+ orders with trainer; receipts, modifiers, loyalty.
Day 3 (Bar Basics): Milk steaming, pours, 10 drink reps per recipe.
Day 4 (Open/Close): Assist with full open or close checklist; sanitation focus.
Day 5 (Solo Lite): Run POS or bar in low rush; trainer audits; sign‑off.

Sign‑Off Matrix

POS Fundamentals — Trainee ___ Trainer ___ Date ___
Allergen Protocol — Trainee ___ Trainer ___ Date ___
Milk & Espresso — Trainee ___ Trainer ___ Date ___
Opening — Trainee ___ Trainer ___ Date ___
Closing — Trainee ___ Trainer ___ Date ___

Contacts & Escalation

MOD: [Name | Phone]
Owner: [Name | Phone]
Scheduling: [Email]
Facilities: [Vendor | Phone]
Emergency: 911 → MOD.

Appendices (Placeholders to Customize)

A. Recipe Cards (dial‑in targets, ratios, syrup recipes)
B. Allergen Matrix (menu × allergen table)
C. Equipment SOPs (grinder, brewers, espresso machine)
D. Opening/Closing Logs (initials, times, notes)
E. Incident Report Form (who/what/when/where, actions taken)

Acknowledgement
I have read and understand the Onboarding Mini‑Guide and will ask for clarification when needed.

Employee Name: _______________________________

Signature: ____________________________________

Date: ________________________________________

Submit signed page to MOD; keep a copy at the bar and on your phone directly on our website under Employee Resources.