FOH Policies and Procedures Trainee Manual

The Peacefood Café Philosophy

Welcome to the Peacefood Café family! If you own this manual you are either soon to be or already have been a member of a very special organization. Peacefood Café is a vegan restaurant and bakery that strives to introduce a diet and a lifestyle to the people of New York City one person at a time. We strive to be an innovative and exceptional vegan café. Our cuisine is transformational, healthy and delicious; prepared and served with mindfulness, gratitude and the intention to nurture. We offer the highest quality seasonal ingredients, selecting those that are locally grown whenever possible, endeavoring to ensure that everyone’s eating experience at Peacefood Café is joyful and memorable.

The Role of The Front Of House Staff

As a member of the FOH, you have a very important role in the Peacefood Café philosophy. You are not just an employee, but you have been chosen because it is believed that you have the ability to promote a very specific lifestyle. That is, you ought to be able to showcase and support a vegan lifestyle of compassion and objectivity. This does not mean we expect you to become someone you are not, or to lie about who you are ever. But we do need you to understand that the clientele at Peacefood Café looks at you as a template. Your personal diet, your private life, and your religion or political affiliations are excellent the way they are, however you should be able to project an image that works with the aims of a compassionate vegan lifestyle. It is very important that your conduct, language, style of dress, and interactions with one another take into account this fundamental principle. In addition to promoting a specific lifestyle in accordance with the philosophy of Peacefood Café, you are also going to be responsible for fulfilling specific Points of Service which correlate one of eight positions in the Front Of The House. First we will discuss how your image and appearance contribute to your role. Then, we will detail the specific functional responsibilities of each member of the FOH team.

Dress Code & Hygiene

Your image at Peacefood Café is extremely important. Here, we have adopted a dress code that celebrates the aesthetic of casual elegance. Not everything you wear day-to-day will be appropriate for this job. It must but clear that your style of dress for the day’s work must be welcoming and deliberate. You should feel proud in whatever you choose to wear. Clothing that is excessively stained, torn, or otherwise unsightly or dirty is not acceptable. Shoes must cover your toes, have full backs and must not be visibly worn or damaged. All tops must have sleeves. You must be showered and clean before your start your shift. A host or server with poor hygiene is not welcoming. Your teeth must be brushed and your face must be washed before your begin your shift. Any body hair that is exposed on the upper torso excluding the face must be shaved. Excessive body hair on the lower torso should not be exposed under any circumstances. Jewelry is to be kept to a minimum. Nothing may be worn by one who prepares or serves food as part of their job description that may fall into the food. Wedding bands, are the exception to this rule. Perfume and deodorants are permissible and encouraged, but care must be taken to acknowledge that the clientele may be extremely sensitive to fragrances and as such, these items should be left to an absolute minimum. The City of New York Department of Health and Mental Hygiene requires that all staff working behind the bar or who serves or handles food, or food preparation devices,

including water must have their hair properly restrained. This includes facial hair. Depending on the length of hair, hair ties, clips, pins, caps or scarves must be worn to prevent you from needing to touch your hair or from your hair getting into the food. As a general rule of thumb with this and all other jobs, if you have a question about whether or not a piece of clothing or jewelry is appropriate—don’t wear it. Now we will address the Points of Service expected here at Peacefood Café and their corresponding positions in the Front of the House.

The Host(ess)

The Host is the first moment of interaction between a customer and the restaurant . This means it is the very beginning of customer service. As such, it is with out a doubt the most important moment of customer service as it will set the tone for the perception the customer has of the restaurant . When one thing goes wrong or one detail is missed during the moment of interaction between The Host(ess) and The Guest, The Guest begins to look for other things that are wrong through their stay to validate their already negative opinion. This places undue additional stress on the rest of The Staff. Conversely however the opposite also holds. A wonderful and promotional Host will begin a correspondence between The Guest and The Restaurant that is welcoming and peaceful . The Staff then only need maintain this correspondence throughout The Guest’s stay.

First Point of Service: Greeting and Seating.

This imperative point of service is beautifully basic. Ensure the customer has all things necessary to have their order taken. When you are finished greeting and seating The Customer, The Host should have made sure The Guest has all applicable menus, water, and the exact number of place settings for their party at a clean table. The Host should make certain of these things buy taking care of them in the following order.

1. Assessing the number of people in The Guest’s party.

2. Finding a clean, fully set table with the appropriate number of place settings and chairs. At this time, The Host(ess) may add highchairs and/or removing set chairs to make room for a wheelchair if necessary.

3. Grabbing a tray, and setting the tray with the appropriate number of water glasses. As well as a dinner menu if appropriate.

4. Bringing all of these items with you to the front of the house and calling the party to show them to their table. At this point it would be appropriate to entertain quick conversation. “How are you all this evening?” or “Welcome back” would both be excellent suggestions.

5. Seating the table, setting water glasses and presenting the dinner menu. Remember to indicate the tea list on the back of the dinner menu as this may encourage The Guest to order a quick beverage with The Server once they arrive.

Children, must be presented with plastic cups filled with water secured with a lid and straw.

6. Finally to ensure good faith between The Restaurant and The Guest, The Host will wish The Guest an enjoyable dining experience by saying, “Enjoy your meal.” And informing them that their server will be with them shortly.

7. Pass the customer off to the server. The presence of water glasses, menus, and dinner menus will indicate to the waiter, that a new table has been seated and might be ready to order. However, it may be helpful if time permits to inform The Server, that a new table has been seated. That being said, informing The Server that a table has arrived is not the same as telling The Server it is time to take a table’s order. It is ultimately The Server’s discretion and mindful eye which will determine when they feel The Guest is ready to be served.

Some Finer Points about Hosting

❖ If you are pressured to take an order from a table, politely inform The Guest that their server will be with them very shortly and quickly find The Server or the Front Float if the Server is unavailable. You have an important and specific job to do and ought never assume responsibility for any orders at any time.

❖ Make your trips efficient. Your ability to be efficient is what will make your job at Peacefood Café pleasurable. Every trip you make from the back of the house to the front of the house should have a purpose. Taking a name for a new party can happen as you leave to set a table for a new one. Checking the status of a long sitting table ready to pay can happen as you walk with your water glasses and dinner menu to the front of the restraint. Customer are more understanding of waiting for you when you are visibly active. A waiting Customer and slow moving Hostess signifies a lack of consideration for The Customer on behalf of The Host.

❖ Utilize the front float wherever possible. Bussing a table may be a job you can do, but it is not your primary responsibility. Seating a greeting and seating The Guest takes priority over clearing a table where no body is sitting.

❖ A restaurant is not always busy and Peacefood Café is not an exception. When there are no customers to be seated. Or when inflows of customers are sporadic, The Hosts’ position and focus should remain at the entrance of the restaurant. There is no excuse for any Guest to walk through the door without a proper greeting.

The Server

This is perhaps the most interactive component in The Restaurant. In addition to the functional component of being the liaison between The Guest and The Kitchen, The server is the representation of the aims, standards, and result of compliance with the philosophy of Peacefood Café. That being said The aim of The Server is to quickly, charmingly, and accurately relay (and oftentimes interpret) the desires of The Guest to The Kitchen.

Second Point of Service: Order-taking, Interpretation and Salesmanship

It may go without saying that this second point of service is only possible if the server has a comprehensive knowledge of the menu at Peacefood Café. We are a specialty restaurant, and not every Guest will understand what every ingredient on the menu is. It is your job to inspire interest in any and every discussed item on the menu by providing creative pleasant information about each item. Please remember, the aim of Peacefood Café is to inspire interest in the style of food we offer. It is therefore not only unacceptable, but intolerable for a server to give any information out about the food, ingredients or method of preparation with even the perceived intention of dissuading a customer from ordering it. The Customer may inform you of any applicable dietary restrictions, and allergies. As a matter of safety, you must inform the customer of any allergens present in the food. However, your personal opinion of the quality, taste, or creativity of a dish is irrelevant. If asked “what is good on the menu” you may respond with which items are most popular. If asked what you think about a specific item, you may either choose to artfully describe the dish, or you may simply say it is an, “excellent choice.” Once again, you are never to volunteer your opinion of the food where it is not unquestionably favorable. Failure to adhere to this very simple standard may result in loss of privilege to serve at Peacefood Café. If you are unclear about this restaurant policy, please refer your questions to your manager on duty.

These are the steps you will take to complete the second point of service:

1. Greet your table. Greeting your table should be as quick as possible from the moment they have been seated by the Host. As a rule of thumb two minutes is enough time for a customer to decided if they might want to being with a refreshment aside from the flat water they have already been presented with. You may choose to give your name at the moment of greeting. We respect your privacy and do not mandate that you do so. Although it should be noted, that giving your name establishes exactly the kind of friendly casual environment we like at Peacefood Café. Whether or not you choose to give your name is up to you, but the table should understand that you are the person responsible for their order. For example, “Good Evening, my name is Gabrielle and I will be your server this evening.”

2. Describe the daily soups. As has been previously mentioned at every opportunity you want to make the items sound as interesting as possible without misleading the

customer. “. . . your server this evening. Our soups tonight are a savory green split pea soup as well as a butternut squash for a sweeter palate. We are also serving our popular red bean chili with cornbread.” At this point the customer may ask you to sample one of the soups. At this restaurant we do not offer samples of soups. But we do expect the server to be able to give as much information about the ingredients, texture and flavor of the soup. “Unfortunately we do not offer soup tasting, but I can tell you that the butternut squash is a potato and squash puree, and the green split pea with kale starts of as a vegetable stock base after which the split peas are added and cooked until smooth with chopped kale. Both are lightly seasoned with salt pepper, onion and garlic.” If a customer asks why we do not offer soup tasting, you may politely say it is a matter of staff safety. If they continue to pry, let them know you can have a manager come and speak to them in just a second. To most customers, the idea of wasting time complaining about a technical matter instead of ordering food will stop the complaint. A list of soup ingredients is available attached to the back of the Daily Soups board. If no list is there, notify a your manager on staff immediately.

3. Take a drink order. It is almost always appropriate to offer a coffee tea or fresh squeezed juice. In the warm seasons, it might be more appropriate to offer iced tea, iced coffee, or a freshly squeezed juice instead. Interpret your customers body language, if it seems they have not looked over the menu at all or they seem like they don’t know where to reference drinks, kindly direct their attention to the appropriate spot on the menu. “May I start you off with something to drink? Here we have a full list of espresso drinks, iced tea, as well as freshly squeezed juices and smoothies.”

4. Begin taking the order for the first course. Ask your table if they would like to start with one of the soups or begin with an appetizer. Oftentimes the table will want to start with one of our side dishes as well as a few soups. Be advised of this, as it is imperative that the soups and appetizers arrive together. At this point, it might be appropriate to give the customers more time to decide on entrées. If they are ready to proceed with the rest of their order, you may take it at that time. Otherwise, let them know that you will go and put in their first course, and will return shortly to take the second. Try your best to interpret an undecided customer. If out of three people, only one seems ready to order but the other two say they are ready to order because they feel rushed, assure them that they may take their time and that you will be back as soon as they are ready, “There is no rush. Take your time looking over the menu. I’ll be back as soon as you are ready.” There is nothing worse for customer service than to have tables waiting for you to take their orders because you have been pressured into waiting while your current table reads a menu. It appears as if you are simply standing around.

5. Mark your table for appetizers. Unless specifically stated, assume all appetizers and first course side dishes are to be shared by the entire table. To that end. Once you have left the table to put their first course into the computer system, make sure each customer has as setting appropriate for the appetizers they are going to be sharing. This includes chopsticks and siracha for dumplings, an share

plates for all appetizers. It is sloppy service for a customer to receive their dishes and to have to wait for these things to arrive. Utilize the availability of the Front Float to assist you if necessary. Soup spoons must be placed on the plate underneath the soup bowl before being run to the table.

6. Take the entrée order and answering menu questions. If you have placed a first course, the best time to take the order for the second course is as the first course is being set. This is to avoid inconveniencing the customer while they are eating. The customer may ask your opinion of what is “good” on the menu. Remember opinions and suggestions are always subjective. Instead direct the customers attention to the menu by showing them the most popular items. For example.

“What do you think is good on the menu?”

“The dumplings, and chickpea fries are our most popular side dishes. The Other Cesar Salad, as won an award for best caesar salad in the city. For an entrée, the Green Thai Curry, Penne Unchicken Parmesan and the Macho Nachos are among our big winners.”

By referencing the customers attention off of your opinion and back to the menu, you put the responsibility of satisfaction back into their hands. This makes you, the server, and thus, the Restaurant less culpable for a meal that the customer didn’t find enjoyable. As you take the order from your table, you are to repeat each item as it is listed on the menu, not as the customer described it. This is to establish an audio-verbal relationship between the customer and the restaurant. Yes, the customer would be correct in saying they wanted an order of the “vegetarian dumplings”. But being that we only have one style of dumpling on the menu, and that there are many vegetarian dumplings sold around the world, you want to set our dumplings apart by referencing them as, “the shanghai style dumplings.” These dumplings can only be found at Peacefood Café. The same goes for the “chickpea fritters”, “vegetarian chili”, the “uncaesar salad” or, “green goddess” smoothie. None of which appear on our menu. Once the entire order has been placed, you want to double check that order by iterating choices made by your table by the names of the dishes as they appear on the menu.

Third Point of Service: Maintenance and Followthrough

Once the customer is happily enjoying their meal. An attentive and mindful server ensures a feeling of security over the course of a meal. By following a very simple set of precepts, one can guarantee a feeling of professionalism is felt by the customer without having an overly formal and possibly pushy dining experience.

1. Running the table’s dishes. For the most part, you will be too busy to run every single dish to all of your tables. However the following will hold true for your and the Front Float:

a. Never run food without a ticket from the kitchen. This will guarantee all food that should be served together comes out together.

b. Never stab a kitchen ticket without assuming responsibility for all the items on the ticket.

c. Make sure all soups, hot drinks, and deserts are served with the appropriate number of utensils.

d. Run similar dishes together. Pizzas, soups, sandwiches, and side dishes souls be run together to show the customer that everything is being prepared to order and in a timely manner.

e. Run dishes that take less time first (unless asked to do otherwise). Even if everything comes out together, you want to give the impression that everything is as freshly served as possible. Running a Pizza before a salad, even by a matter of one minute, gives the impression of disorder and may instigate a feeling of concern on behalf of the customer that something was forgotten.

f. Offer an impatient/crying baby/infant a small bakery item to tide them over while waiting for food. This would either be a plain biscuit or plain macaroon. Always make sure this is ok with the customer. These items are not to be offered “on the house”.

g. Wherever possible serve in this order: children, senior women, younger women, younger men, senior men. The most senior man at the table will appreciate seeing his friends and family have been taken care of before he has and a younger women traditionally shows her respect for the senior women by ensuring she is cared for first. To avoid confusion, point “e” refers to the first course, while point “g” refers to the main course.”

2. Check in with your table. Within 3 to 5 minutes of having served all dishes to make sure everything was prepared as advised. Ask, about any recommendations you may have made and be prepared to exchange or change any recommendations that do not suit the customer. It is for this reason we discourage advocating any specific dish over another. In the event that an exchange needs to be made because you suggested a dish the customer does not care for, offer a small bakery item to tide them over while the new dish is prepared. Any and all exchanges must be approved and executed by the manager on staff. Under no circumstances is a server to delete, discount, or void an item without approval from a manager. Nor is it appropriate for a server to instruct the kitchen on how to make up for an error of the server’s judgment. There is always a manager scheduled at every moment of the business day, as well as managers who have shifts as server. If your shift’s manager is unavailable, a manager who is serving may fulfill this task for you. Please be advised, part of the manager’s many responsibilities is to check the number of voids and deleted dishes and discounted items. If a continuous trend shows a particular server takes this liberty, that server may lose the privilege of serving at Peacefood Café.

3. Re-fill your table’s beverages and water. When a glass of water is ¾ empty, the Server or Front Float will refresh all glasses of water at the table at that moment.

When a purchased beverage is completed you may offer a second or third round of that beverage. Never leave the glass of a finished beverage at the table and always ask permission before removing a beverage a customer has paid for. When replacing a drink, make sure the first drink is taken away before the second one arrives. Because we do not offer refills, the act of removing the drink signifies this to the customer.

4. Clear your tables in between courses. This is a basic cornerstone of clean service. At Peacefood Café we typically serve three courses, a starter, an entrée and a desert or coffee. In between each of these courses, the customer’s table should be cleared of all dirty dishes, silverware, and finished drinks. Crumbs and residual food particles on the table are to be cleared off with a clean damp rag from one of the FOH stations. The server or front float ought to ensure that the cloth is thoroughly wrung out of cleaning liquid, and that there is no unpleasant odor left on the rag before cleaning the table. If the rag at the station is not sufficiently presentable, replacements are located behind the counter. Any unfinished items the customer would like to take with them are to be taken away immediately and handed to the Back Float for packaging. There are a few key points to remember when clearing a table.

a. Never clear a table until all diners have finished eating. The exception to this rule is if a universal gesture has been made such as the customer stacking their finished dishes and moving them to the side.

b. Always ask permission before clearing an item from the table. Remember, “may I” asks permission while “can I” asks physical ability. Therefore, “May I remove your dishes from the table?” Is appropriate. “Have you finished your Unchicken Parmesan?” is also appropriate. Asking a customer if they are “Done” is pushy and impolite.

c. Remember that you are interrupting an otherwise private dining experience. Try to be as quick and unnoticeable as possible.

d. Always ask how the customer enjoyed their meal upon clearing.

5. Offer Coffee, Tea & Dessert. Once the entrée has been cleared from the table, bring back a menu opened to the deserts section to make it easy for a customer to make a decision. Also see to it that the table has a tea list. Not every customer will want a third course. However asking always makes a customer feel appreciated. “May I interested you in a coffee, tea, or desert from the bakery?” Is always a great way to phrase the option. In addition to menus, customers should be informed that a full display of all available bakery items are at the front of the restaurant in the refrigerator. Should a customer express specific dietary restrictions at this point of the meal. Offer them a list of ingredients located behind the counter. This puts the responsibility back on the customer. As with allergies for kitchen items, allergies with baked goods must be taken seriously. Never guess at what may or may not be in a baked item. That we have a comprehensive list of ingredients, makes guessing sloppy and potentially

dangerous. Offering the customer that list also will show care and concern on your part. If a customer refuses to look over the ingredient list, politely leave the issue alone, as the allergy is most likely an exaggeration of a preference. It is expected as with kitchen items that you are fully knowledgeable of all espresso and tea options. We have a wide range of organic teas ranging from traditional black to exotic floral herbal blends. Being able to pair a tea with a desert will help to upsell your table.

Fourth Point of Service: Check Presentation/Payment

Finally we arrive at the last formal moment of customer interaction from the server. After a customer has enjoyed a meal they may decide to hang around and chat with one another. Or if a customer is in a hurry they may frantically tap the table to signify that they are ready to pay. In either circumstance. You want to be on top of when a meal has finished. Having an impatient customer wait for their server to acknowledge them is a horrible sign of poor service. Much like how the Host is responsible for first impressions, the feeling impressed upon a customer by an inattentive server, when they are ready to leave can completely ruin their otherwise pleasant memory of Peacefood Café. Three words can help you prevent any negative customer sentiment when closing out a table. Assess, print, present.

1. Assess. Keep a close eye on your table once deserts have been presented. You should start thinking about closing out a table once everyone has begun eating their deserts. If no desert is being served, being observant about the status of your customers dishes can be helpful. If a customer has not touched their salad in twenty minutes after eating half of it, there is a good chance that they are not interested in finishing it. In that case, offer a desert coffee or tea, and then volunteer to package anything the customers is finished with.

2. Print. As a general rule, if you even think they customer is finished with their dining experience, print their check. Make sure that all notes and remarks on the ticket have been deleted. And double check anything you may have left off the ticket. If a discount needs to be made find a manager to assist you. Once again, it is not acceptable under any circumstances for a server to comp or discount any dishes without a manager’s approval. Using a manager’s passcode to do so is prohibited. An inability to adhere to this policy may result in losing the privilege to serve at Peacefood Café. That being said, having a check ready to present to a table is a sign of readiness and professionalism. It is also at this time that gratuity be added in the amount of to all tables seating 6 or more. Please be advised, it is unethical and illegal to add gratuity to a table as a punitive tax. A difficult table, or a table of people who are not from this country does not qualify a gratuity. Also be advised, it is also illegal to force a customer to pay any gratuity. If a customer complains about an added gratuity to their check, kindly explain to them that it is the policy of the restaurant to add gratuity to larger parties to compensate for the potential loss business that occurs by accommodating a large party. If the customer continues to complain, or directly states that they wish to not pay the gratuity, the gratuity is to be removed without any further discussion.

3. Present. Traditionally checks are presented to the eldest man at the table. However at Peacefood Café, some customers may resent the implication. Instead, the server needs to observe the following. Throughout the course of the meal, a ringleader should be established. This will be the person who has ordered for the table, or who has made the majority of the decisions. It may simply be the most vocal customer. Other times, it will just be the person who asked for the check directly. In any event, the check should be discretely presented to the “ringleader”. Larger checks should be folded in half, or placed underneath the candle upside down. Always indicate to the ringleader that the check is available for their review, with a simple head nod or other non-verbal gesture. The clientele at Peacefood Café generally appreciate the digression in presentation when the bill is large. Finally upon cashing out the payment, return both the invoiced copy along with any change or credit card receipts to the table. Make one last assessment of the meal by asking how the customers enjoyed their stay, and wish them a good evening. This will signify to the customer that the service to the table is closed out. Make sure to clear away any dirty dishes and silverware but leave all water glasses and unfinished teas/coffees. The front float should continue to refill water glasses at the table until they have left.

The Fifth Point of Service: The Farewell

The most straightforward point of service is as follows, every member of the FOH staff will wish a good evening and a farewell of your choosing to any Customer who is leaving The Restaurant. It does not matter if you have engaged The Customer up until this moment at all or not. Saying “good bye” is the easiest way to establish a lasting feeling of gratitude from us to them. It is also a signal to other Customers that this is a friendly place that cares about the well-being of their customers. The Server need not repeat themselves in this capacity unless prompted to since they would have done so upon dropping the check. That is why it is especially prudent for the rest of the staff to bid a farewell to the customers as they leave. This is true especially of The Floats and The Host.

Some Finer Points About Serving

❖ As a Server you are responsible for everything that happens on your half of the floor. This means you are to be present and attentive to the customer at all times. A visible Server is a responsible Server. Should you find yourself with any down time place yourself on the floor and make sure you are available to the customer. Dropped knives, spilled water, or a simple question should not be something The Customer has to hunt you down for under any circumstance.

❖  Being responsible for the entire half of the floor does not mean you need to be superman.  But it may mean you need to be more efficient.  Make sure to utilize a note pad when taking multiple orders from several tables as it is oftentimes the case that you will not be able to go directly to a POS system immediately after leaving a table.

❖ Delegate smaller responsibilities to the Front Float whenever necessary .  They are there to help you do your job better, not the other way around.  They should be able to run your food for you, refill your water glasses, drop checks, and take payment for you.  If your Front Float is not attentive, or gives you a hard time about assisting your with anything please inform a manager immediately.  You should be free to take orders from Customers at all times throughout your shift.

❖ Likewise,  if you have tables that are being sat without water or menus, or they are lacking a place setting, inform your manager immediately.  You do not have time to perform a Host’s job while you should be quickly moving through your own points of service.    

❖ Remember that being personable does not mean using every opportunity to dive into a conversation with your tables.  Every Customer is important, not just the ones your like.  It is for this reason that you are advised to keep personal conversation with Customers to an absolute minimum.  A Customer will understand that you have a job to do.  Peacefood Café is a casual environment with a very friendly clientele.  And sometimes, it might be advisable to show a genuine interest in your tables.  However please use your digression.  If a manager has to remind you to perform any task, understand that, “I was talking to a customer”  shows a lack of focus and is an unacceptable excuse for any failure to move through your other responsibilities, none of which involve “being social”.

❖ As a server at Peacefood Café you are in one of the most privileged positions in The Restaurant.  You are the face of the establishment and you interact with every Customer that sits down.  All eyes are on you.  You are therefore, to always be respectful to your supporting staff including your Floats, Hosts, and Managers, and Kitchen staff.  Any problems you have on the job are to be reported to your manager on staff.  In any conflict between the yourself and your manager, the manager’s decision is to be executed without discussion.  If you feel a manager has conducted themselves in a way that is unprofessional or offensive to you, do not hesitate to contact either Manager of Company Morale, Gabrielle Wong or Kate Squire at a time outside of the shift in question.  

Supportive Positions:  The Floats

        In addition to the positions that have direct and necessary contact with the customer, at Peacefood Café we have two positions in the front of the house whose responsibility it is to

assist Servers, Hosts, and The Counter Person wherever possible.   The Front Float and the Back Floats are vital to a seamless fluid shift.  In general the floats need to be “on top of it” concerning all aspects of the responsibilities and all five points of service.  In other words as a Float, you must be able to do the job of both the Host and the Server and as such, are responsible for all of the preceding information in this manual.  The term Float implies that you can efficiently move around the restaurant and cover up any loose ends as well as take direction from the Host and the Server.  And as the names indicate, the Front Float stays on the floor while the Back Float remains behind the counter.   

Back Float Responsibilities:    

1. Barista.  Where there is not Barista present, your primary responsibility is to build all beverages.  Where a Barista is not present, those drinks you are responsibly for exclude those requiring use of the espresso or coffee machine.  Drink orders will be made known to you via the clipboard above the coffee station.  It is The Server’s responsibility to insure that you have all necessary information to complete you job perfectly.  Along with your beverages, your role is to plate all deserts for both dine-in tickets, pickup and delivery orders.   

2. Assisting the Counter Person.  You will answer the phone, take pickup orders, and provide full service to customers at the counter/bar wherever the Counter Person is unable to do so, or asks.  Between the Counter Person and the Back Float, there is no excuse for a phone call to go to voicemail, or for a customer to feel ignored.

3. Maintaining The Refrigerator Counter, and Bakery Display.  You are to check periodically to make sure everything you will need to build every beverage is available.  Where Ginger and the Brazil Nut Chair are concerned, you are to mix those beverages downstairs and bring them up to the refrigerator.  Black tea, peppermint tea, and iced coffee are made behind the counter.  Pellegrino and non-alcoholic beer a stored in the closet in the large bathroom and must be checked before your shift begins.  These items need to be served cold so it is imperative that you make sure they are well stocked at the beginning of your shift and that all cold bottles are rotated to the front and unchilled bottles a moved to the back.  Any plastic wear including clamshell containers, and paper bags are well stocked.  You must also see to it that all napkins, soup spoons, paper towels, chopsticks, and condiments are available.   

4. Polishing/Restocking Silverware.  As new clean silverware comes up from the washer, you are to use a clean, dry towel to polish the silverware and place in their appropriate basket at either of the two stations or in their auxiliary storage in the drawer underneath the espresso machine.   

5. Covering the Counter Person.  You are their go-to person in the case of an emergency or a situation where they must leave the counter to break.  Under no circumstance is the counter position to be abandoned.  Someone must be present behind the first register at all times.  If you notice the counter has been

abandoned you must immediately take over.  If you feel the position is being consistently abandoned, notify a manager immediately.

6. Communicating with staff.  If anything is missing, or you need to restock any particular item,  it is your responsibility to make sure that the rest of the staff is aware of your absence.  Understand, while you can cover someone else, your position is vital and has no replacement.  That being said, any time you will not be behind the counter needs to be communicated to either a manager or the rest of the staff.  If you need to leave your position for a quick moment, please use your digression but at the very least this information must be communicated to the Counter Person.   

7. Pick up and Delivery Expedition.  Sometimes you will be assisted with this task by an extra on staff or a new trainee.  Other times you wont be.  Nevertheless you are in charge of making sure all delivery and pickup orders and properly packaged and complete. 

8. Refilling/setting the water tray.  The water glasses that are brought to the tables are your responsibility to keep filled at all times.  There should never been a moment where there is not enough water for the tables.   If you are running low on glasses, call “glasses” over the intercom.  If you are noticing there is a severe delay with time between glasses being called and them being brought up, notify a manager.  Hot glasses should never be put into use.  Make sure they have cooled off before handling as hot glasses are more likely to shatter when being handled.   

 A Final Thought About The Back Float

Though this list may seem daunting, it really isn’t. All of these things will not be happening simultaneously. Which is why the skills of time management and efficiency are paramount for this position. Restocking should be done a few times a shift and certain things may only need to be restocked once. The majority of your time will be spent, building all beverages, plating deserts, and checking pick-ups and deliveries. These three things must be done while keeping an ear open for a call coming in that has exceeded two rings.

Front Float Responsibilities:

1. Runner/Busser.  You are to run all food that comes from the kitchen to the appropriate table as well as clearing tables in between courses.  Please see the notes above on running food and clearing tables under The Server.  Please note, running food and bussing tables are not The Server’s primary or even secondary responsibility.  You must show initiative when both running and bussing.  Such that, The Server should not ever have to ask you to do anything.  It should have already be done.

2. Checking the FOH Stations.  Anything missing from the stations including napkins silverware or condiments must be reported to the Back Float. 

3. Refilling Water.  Please see the note under refilling water under The Server.  In addition the water pitchers located at the two stations are your responsibility to keep filled.

4. Setting empty tables for the Host.  No abandoned table should remain dirty after The Customers have left.  Immediately after a check has been paid, you are to begin clearing a table of all unused dishes and silver wear.  Once cleared, the table must be wiped down with a clean damp rag from one of the two FOH stations and reset with one place setting for each chair present. 

5. Setting Candles for dinner.  As the evening approaches candles should be placed on every table, window, station as well as the counter and decorative ladder at the front of the restaurant.  Familiarize yourself with the layout of where and how to place the candles.  Any candles that go out during the shift need to be replaced immediately unless The Customer requests that they not have one on their table.

Some Final Thoughts About The Floats

The name of the game is movement. You should never have a moment where you have nothing to do unless there is no one in the restaurant is rare. If you have nothing to do, ask your manager on staff what you can help out with.

The Counter 

The Counter is without a doubt the most comprehensive position in the front of the house.  Working this position requires that you be able to Host, Serve, and Float.  It is necessary that you become familiar and perfectly competent with every section of the manual that precedes this one.  It will also require an extremely strong grasp of how our POS system processes invoices and turns them into receipts for each order type.  Your training period will consist of a full shift behind the counter to help familiarize yourself with how abcpos works.  For that reason this manual will not include information about using the program.  The general responsibilities of the Counter Person are as follows:

1. Taking to-go orders from customers that walk in and call-in.

2. Taking orders at the counter from customers who wish to dine-in including all five points of service.

3. Taking reservations over the phone.

4. Taking delivery orders over the phone.

Basic Phone Etiquette

The one element of working behind the counter that sets it apart from the other positions is that you are responsible for fielding all phone calls coming into the restaurant. For The Customer whom does not walk in through the front door, you are the most vital part of customer service. The following five points are guidelines for good phone service:

1. Having a positive friendly attitude.

2. Having a helpful mentality.

3. Maintaining professional standards.

4. Actively listening and letting callers know that you care about their needs.

5. Staying informed.

Answering The Phone

To answer a ringing call, simply pick up the handset and press the button which corresponds to the line which is ringing. This will be indicated by a blinking icon. As Peacefood Café has two lines with the same phone number, it is always important to check to see which of the two is holding a call and which of the two is receiving the call. Always answer the phone professionally, calmly and politely in the following manner, “Peacefood Café Uptown, how may I help you?”

Placing a Customer on Hold

Often times, because of the nature of working behind the counter it will become necessary to place a caller on hold. When doing so prompt the caller with the following, “I’m sorry, would you please hold for a moment?” In the event that you are unable to receive a new call, pick up the phone in the following manner, “Peacefood Café Uptown, would you please hold?” It should be advised that this is not intended to be your primary response to answering the phone. As such, you will always want to wait for a verbal response from the customer. Some customers only need very quick information about our hours of operation or what our daily soups are. Keeping that in mind, your have many responsibilities and the hold feature on the phone is meant to assist you. When returning to a caller, remember to thank them for waiting, “Thank you for holding. How may I help you?”

Multi-Tasking vs. Ignoring Customers

In such a busy position, the ability to multi-task is paramount. Sometimes you will have both phone lines ringing, and a line of people in front of you. The most important thing to remember in this situation is The Customer in front of you can see you, The Customer on the phone cannot. You must always keep a solid, calm disposition as this will keep The Customer in front of you reassured that you have everything under control. A panic ridden Counter Person will, without fail make a Customer feel as if he/she is being treated unprofessionally, and they will almost always lose their patience and their temper with you. It will become evident that you will need to find a system of handling your responsibilities in a pattern that allows you to periodically make contact with each kind of your four customers; the two on the phone, the one in front of you, and the one at the counter . A failure to systematically do so will make a Customer feel ignored even if you have not forgotten about them. It is for this reason that you must always remember to acknowledge new walk-in customers with either a non-verbal facial expression or some way of expressing to them that you will be with them shortly.

How To Handle Busy Moments

Generally peaking, pick up orders are much faster to deal with than delivery and dine-in orders. So It might be prudent to handle those first. Another option is to take all orders quickly without payment and then cycle back through them in the same order to take care of the payments. This is a very effective method as it makes customers feel like everything is moving along in a orderly fashion. However care must be taken not to take on so many orders at one time that you neglect to take payment and a customer leaves with free food. Another option is to form a mental queue and treat everyone under a first come first serve basis. While this is orderly, it can lend it self to forcing customers to wait unnecessarily when they may have just wanted a simple cookie or soup to go. Of course, while it is impossible to know what the nature of an order will be prior to engaging with The Customer, care must betaken to study the body language of the people you are serving and notice when someone feels particularly pressed for attention. When faced with too many things to do, the Back Float is always available to tackle one task for you so you can address another.

Angry/Impatient Customers

Many people coming into any restaurant for a pickup order share one common quality—they do not have time to sit down and eat. Some will be more understanding then others, but the general idea is that picking up an order should be relatively efficient. You must understand this, and sympathize with The Customer while also being realistic about expectations. A standard soup to go will take under five minutes to package. A cold side dish or sandwich will take between 5-10. A panini or hot side dish will take between 10-20 and any entrée or pizza can take up to 20-25 minutes. These are standard and reasonable wait times. You must keep an eye out for customers who have been waiting longer than their dish should take to be packaged. In the event that anyone’s wait time is within 5 minutes of their estimate package time, you must discreetly re-print their order invoice, check the time it went into the kitchen and have the float find out the status of the order from the kitchen. The float is then to report back to you the status of the order. All of this is to be done without the knowledge of The Customer. Once this is done you might want to offer The Customer a glass of water while they wait for their order to come out and let them know it should be out shortly. Once again, if you show panic, the customer will worry. Sometimes the kitchen is backed up and all orders are taking an extra five minutes, and sometimes the kitchen lost the order completely. Regardless of the circumstance, you should never betray to the customer a sense of unprofessionalism. If you are asked, “Why my food is taking so long?” You can simply apologize and inform them that the order should be ready soon.” Immediately check the time when the ticket went in and find out how long The Customer has actually been waiting. Often times, the perceived waiting time of The Customer is simply not accurate and simply explaining this to The Customer in a reasonable manner will be enough to calm them down. Other times a Customers lack of patience is unlikely to be mitigated by being told to be patient. You must use your digression. If however, any customer’s wait time has exceed five minutes of their expected wait time, notify a manager immediately.

The Juicer/Auxiliary Float

The Juicer is the person behind the counter who prepares all freshly squeezed juices for pickup, delivery, and dine-in orders. The following list includes all of The Jucier’s primary responsibilities:

1. Preparing all juices and smoothies to complete dine in, pick up and delivery orders.

2. Maintaining all supplies needed for preparing juices and smoothies.

3. Maintaining and/or clean all equipment and workspace utilized in preparing juices and smoothies.

4. Providing ginger juice and lemon wedges to drink station.

When ever possible, the Juicer’s secondary position as Auxiliary float, is to perform the following tasks:

1. Assisting at drink station with preparing drinks and replenishing all supplies needed to complete dine in, pick up and delivery orders.

2. Assisting at packing station with packing orders and replenishing all supplies needed to complete dine in, pick up and delivery orders.

3. Assisting with greeting, seating, placing orders and follow up service for customers at the bar.

4. Assisting pick up counter personnel with answering phones, placing pick up or delivery orders, making reservations, answering all other business related questions, packaging dessert items to complete dine in, pick up and delivery orders, processing all business transactions via phone or in person at the counter and replenishing all supplies needed to complete dine in, pick up and delivery orders.

5. Assisting floor personnel with running food, cleaning tables, and processing all business transactions to complete dine in orders.

Opening and Closing Procedures

All opening shifts are responsible for establishing that the FOH is ready for customers. All closing shifts must ensure that the restaurant is fully able to open the following day and that all food items in the FOH are properly protected or discarded. A list of opening and closing procedures can be founds at the packing station at the entrance to the kitchen.

Peacefood Café’s Break Policy

Peacefood Café provides the following:

❖ One paid 30-minute in-shift break for anyone working an 8am-4pm shift ; a 9am-5pm shift; a 10am-6pm shift; or an 11am-6pm shift.

❖ One paid 30-minute in-shift break for anyone working a 1pm-9pm shift; a 4pm-12am shift, a 5pm-12pm shift, or a 6pm-12pm shift. These employees may elect to add an additional unpaid 15 minutes for a 45-minute break. This break is to take place midway through their shift.

❖ An additional paid 20-minute break for all employees who work a scheduled, uninterrupted double (excluding first break) that begins at 8am or 10am, and extends past 7pm.

❖ All remaining shifts are not given an in-shift break and must make time before or after their shift to have their meal. However all employees are permitted to order one meal per shift the day of their shift for their meal.

❖ Any employee who qualifies for an additional 20 minute break may order an additional meal for that break.

❖ Breaks may be taken in The Restaurant or outside of The Restaurant. But all breaks must be communicated and approved by with the manager on duty. A failure to properly request time for your break with the manager on duty will result in the break being unpaid.

Tardiness and Absences

All FOH employees regardless of position are subject to the following ramifications concerning tardiness:

❖ Any lateness after 5 minutes will be recorded as a 15 minute scheduling/payroll cut.

❖ Any lateness after 15 minutes will be recorded as a thirty minute scheduling/payroll cut.

❖ Any lateness in excess of 30 minutes will be recorded as a one hour scheduling/payroll cut.

In addition to the above, any tardiness in excess of 7 within a 3 month period may be met with any of the Disciplinary Actions outlined bellow.

All scheduling conflicts and changes are the responsibility of the employee to correct via the When I Work Application. All permanent scheduling changes must be approved by Manager and Scheduling Coordinator, Morgan Detering.

Any no-call no-show absences will be handled using any one or a combination of the Disciplinary Actions outlined below.

Disciplinary Actions

The Peacefood Café Management Staff is responsible for making sure the policies and procedures outlined in this manual are adhered to. We have very rarely found ourselves in a circumstance where disciplinary action was required. More often it has been the case that clarification on the appropriate course of action of an employee needed to be expressed. Please understand that the polices and procedures detailed in the previous pages constitute a certain standard that we feel is in accordance with the aims and goals of Peacefood Café Inc. As such we are obligated to find ways to enforce these practices. The following measures will be taken by the Managerial Staff where needed to ensure an efficient professional, and successful FOH staff.

❖ Schedule Reassignment. The Managerial Staff reserves the right to reassign a member of their staff to another time or day where they will be more productive.

❖ Restriction of Position. Of the eight positions in the FOH, the Managerial Staff will limit the privilege of any position(s) to any member(s) of the staff who fails to execute the responsibilities of that position to the standards outlined in this manual until such time that the abilities of the employee(s) become better suited to that position.

❖ Same Day Replacement. In more severe cases, the Managerial Staff may decide to temporarily relieve any member of the FOH staff for the rest of the business day.

❖ Probation/Temporary Replacement. The Managerial Staff may find it appropriate to suspend the position(s) of any FOH member for no longer than 2 consecutive days.

❖ Termination. In only the most extreme circumstances the Managerial Team may unanimously agree to terminate the employment of any member of the FOH staff. Please note, this decision must be made by unanimous vote of all members of the Managerial Staff.

Your Managerial Staff

In order to make your employment here at Peacefood Café as efficient as possible we have in place a Managerial Staff to handle any issues not otherwise covered within this manual. Please remember that while your managers are always around to assist you, they have a full set of responsibilities all their own and should not be used as a crutch. Your managers expect you to employees to be self reliant, intelligent, and responsible. On the next page your will find a list of your managers by name along with any specific job responsibilities they may have.

Managerial Staff

Nate Cambridge

FOH Manager

Morgan Detering

FOH Manager, Scheduling

Robert Graham

FOH Manager, Policies/Procedures &Training

Hayley Horbatowsk

FOH Manager

Jeff Lapadula

FOH Manager, Payroll

Enoch Porch

FOH Manager, Inventory

Drew Powell

FOH Manager

Kate Skwire

FOH Manager, Training & Employee Morale

Gabby Wong

FOH Manager, Scheduling & Employee Moral

Menu Item Ingredients Special

Breakfast Menu

Quinoa Porride Quinoa, agave, coconut water, ricemilk

Gluten free, soy free, nut free

Tofu Scramble served with Home Fries and Mixed Greens

Tofu, salt/pepper, tumeric, cumin, mushroom seasoning, canola oil, earth balance butter.

Gluten free, nut free

Home-made Granola Oats, coconut, sliced almonds, salt, cinnamon, nutmeg, cloves, ground flax, agave, canola oil, vanilla, raisins, cranberries sunflower seeds, cherries

Home Fries Potatoes, rosemary, salt/pepper, canola oil

Gluten free, nut free

Salads

Other Caesar Salad Romaine lettuce, tomato, red onion, crostini (white bread baguette, oilve oil, salt) smoked tempeh (caesar dressing)

Asian Greens Salad Mixed sprouts, carrots, jicama salad (jicama, lime juice, agave, shredded carrot, cilantro, salt) nappa cabbage, mixed baby greens, baked tempeh (tempeh soy sauce, garlic, ginger, olive oil)

Fluffy Quinoa Salad Arugula, sprouts, sweet peppers, corn, red onion, quinoa, lime mustard vinaigrette

Gluten Free

Sandwiches

Japanese Pumpkin Sandwitch Served with jicama salad

Spelt bread, walnuts, cashew cheese (soaked cashew, nutritional yeast, salt/pepper, roasted garlic, canola oil) caramelized onions (white onions, balsamic, vinegar, sugar) mixed baby greens, mashed pumpkin (pumpkin, salt/pepper canola oil, agave)

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Tempeh avocado sanwich served with jicama salad

Spelt bread, baked marinated tempeh (tempeh, soy sauce, ginger, olive oil, garlic) pickeled raddish (raddish, water, plum vinegar) mashed avocado, shredded carrots

Tahini Sprouts Sandwich Spelt bread, mixed organic sprouts, mashed avocado, cucumber, onions, carrots miso tahini (miso, tahini, lime juice, poppy seeds, agave pomace oil)

Panino

Fried Seitan Sedallion Panini Homemade focaccia bread, cashew cheese, basil pesto (roasted walnuts, roasted garlic, basil, salt/pepper, lemon juice, spinach (for colour) arugula, tomato, fried seitan (seitan white flour, mushroom seasoning, egg replacer, salt/pepper

Pan-Seared French Horn Mushroom Panini

Homemade focaccia bread, sundried tomaotes, arugula, artichoke ailoi (artichoke hearts, veganaise, roasted garlic, lemon juice, salt/pepper) basil pesto, french horn mushrooms (french horn mushrooms, earth balance vegan butter, salt/pepper

Seasonal Vegetable Panini Homeade focaccia bread, cashew cheese, basil pest, roasted vegetables (broccoli, cauliflower, eggplant, zucchini, olive oil, salt/pepper

Side Dishes

Vegetable Tempura White flour, mushroom seasoning, salt/pepper, corn startch, egg replacer, veggies (sweet potato, mushroom broccoli, cauliflower pumpkin) sauce (soy sauce, minced ginger, shredded daikon)

Vegetable Tamale served with diced tomato and cilantro

Wrapper (maseca flour, water, pomace oil, salt/pepper, mushroom seasoning) filling (red bell pepper, zucchini, white onion, corn, tomato, sauce (dried peppers, tomato, salt, cloves

Gluten free, soy free, nut free

Soy Nuggets Water, soy protein, wheat gluten, cornmeal, breadcrumbs (wheat flour, yeast, sugar, salt, paprika) onion powder, garlic powder, soy oil, nautral spices, tapioca startch, chick pea flour, sesame seeds, cellulose gum, carageenan (seaweed)

Chickpea Fries Chickpea flour, Garam Masala, garlic, ginger, olive oil, water, salt and pepper, canola/soybean oil

Gluten Free

Chef’s Potato Salad Potato, veganaise, celery, white onion, lemon juice, capers, salt/pepper.

Shanghai-Style Dumplings Chives winter bamboo shoots, wood mushroom, black mushroom, soy protein, tofu, onion, mushroom seasoning, ginger, garlic, salt/pepper, canola/soybean oil

Red bean chili served with cornbread

Carrot, red pepper, green pepper, jalapeno, cilantro, onion, tomato, tomato paste, kidney beans, pinto beans, meatless soy crumble, garlic powder, paprika, adobo seasoning, cajun seasoning, cumin, sazon goya

Cornbread Cornmean, all purpose flour, bakin powder, baking soda, salt, sugar, firm tofu, water, soy milk, vinegar, oil, daiya cheddar cheese

Pizza

Roasted Seasonal Vegetable Pizza

Tomato sauce (tomato, basil, salt/pepper,) roasted vegetables (broccoli, cauliflower, zucchini eggplant)

Served on organic unbleaced white flour crust Daiya cheese optional

Mushroom Duxelle Pizza Button mushrooms, sweet peppers, onions, zucchini

Served on organic unbleaced white flour crust Daiya cheese optional

Roasted Potato Pizza Red potato, fench horn mushrooms, arugula, oil cured black olives with rosemary, basil pesto

Served on organic unbleaced white flour crust Daiya cheese optional

Dinner Menu

Charlie Brown Rice Brown rice (salt, olive oil) fried corn totilla, guacamole (avocado, red onion, jalepeno, lime, tomato, cilantro, “salsa” (radishes, red onion, diced cilantro stems, lime juice, apple cider vinegar, salt) romaine lettuce, cilantro, red bean chili

Penne Un-Chicken Parmesean Penne pasta (semolina), un-chicken cutlet (soy cutlet, egg replacer, corn startch, white flour, salt/pepper, mushroom seasoning, daiya vegan cheese) tomato sauce (tomato, salt/pepper, oregano, italian seasoning, olive oil, roasted garlic, diaya vegan cheese) earth balance vegan butter, zucchini, broccoli, cauliflower

Nut Free

Macho Nachos Tortilla chips (corn tortilla, canola oil) black beans (carrot, onion, green pepper, jalapeno, pinto beans, kidney beans, salt/pepper, garlic poweder, paprika, cilantro) guacamole, daiya vegan cheese, black olives, “salsa”

Nut free, gluten free, soy free

Protein Packed Kale Salad Raw kale, raisins, pumpkin seeds diced pan fried tofu (tofu, olive/pomace oil, garlic powder, salt) shreded carrot, tempeh bacon, chef’s dressing (mashed avocado, lemon juice agave olive oil, salt

Nut free, gluten free

PFC Un-chicken Basket Soy cutlet, egg replacer, cornstartch, white flour, salt/pepper, mushroom seasoning

Nut free

Green Thai Curry served with jicama salad and brown rice

Parsnip, pumpkin, carrot, sweet potato, tofu, ginger juice, potato, banana, curry paste, mushroom oyster sauce, coconut milk, lemon grass, onions, basil

Nut free

Pan-Seared Tofu Sauteed Kale and Bean Stew

Pan seared tofu (tofu, olive-pomace oil, garlic powder, salt) sauteed kale (kale, salt/pepper, olive oil) bean stew, carrot, onion, green pepper, jalapeno, pinto beans, black beans, kidney beans, salt/pepper, garlic powder, paprika, cilantro

Nut free May substitute Un-Chicken Cutlet from parmesean in place of tofu

Roasted Seasonal Squash served with mashed potatos and gravy

Roasted spaghetti squash (spaghetti squash, earth balance, vegan butter salt/pepper) mashed potatos (potato, soy milk, earth balance butter, salt/pepper, daiya vegan cheese) porcini mushroom gravy (shitake mushroom, oyster mushrooms, porcini mushrooms, onion olive oil, salt/pepper, corn starch

Nut free, gluten free

Peace Bowl Brown rice, vegatables, ginger scallion oil

Nut free, gluten free, soy free

Raw Menu

Raw Lasanga served with side salad

Walnut cheese (walnuts nutritional yeast, white miso paste, lemon juice, brazil nut milk, sea salt) marinara sauce (sundried tomatoes, fresh tomato, basil stems, garlic, EVOO, agave, apple cider vinegar, lemon juice, beet juice for color) zucchini noodles (zucchini italian seasoning,EVOO) pulsed mushrooms spinach, basil

Gluten free, soy free

Raw Pizza Buckwheat crust (soaked buckwheat, flax flour, dried basil, dried parsley, filtered water, sea salt) marina sauce (sundried tomatoes, soaked and dehydrated walnuts, fresh tomato, brazil nut milk, EVOO, agave, apple cider vinegar, lemon juice, nutritional yeast, miso paste, basil, garlic, beet juice for color) white onion, red bell pepper, black olives, fresh basil

Gluten free soy free May be served with raw pest sauce as well

Raw Sesame Kelp Noodels Kelp, carrot, cucumber, lime, cilantro, raw ginger-tahini sauce (pickeled ginger, ice, tahini, agave, apple cider vinegar, cayenne pepper, sea salt)

Gluten free, soy free, nut free

Raw Butternut Squash Bisque Soup

Butternut squash, avocado, carrot juice, orange juice, ginger juice, tamari, maple syrup, lemon juice, garlic powder, onion powder, onion powder, cumin, sage, sea salt, pulsed raw corn kernels

Gluten free, soy free nut free

Raw Watermelon Ginger Gazpacho

Tomatoes, cucumber, white onions, red bell peppers, watermelon, fresh mint, fresh basil, fresh cilantro, lime juice

Gluten free, soy free, nut free

Condiments and Dipping Sauces

Artichoke Aioli Artichoke hearts, veganaise, roasted garlic, lemon juice, salt/pepper

EMPLOYMENT AGREEMENT

THIS EMPLOYMENT AGREEMENT (this “Agreement”) is made and entered into as of

________________ _____, 20______ by and between Peacefood Cafe Inc. (the “Employer”)

and ____________________ _____________________(the “Employee”).

RECITALS

WHEREAS, Employer wishes to hire Employee on the terms and conditions of this Agreement;

Asain Greens Dressing Agave, apple cider vinegar, soy sauce, pepper, dijon mustard, sesame oil, lime juice, pomace oil, peanut butter

Cashew Cheese Soaked cashew, nutritional yeast, salt/pepper, roasted garlic, canola oil

Chipotle Sauce Sour cream, veganaise, bean curd, nutritional yeast, lemon juice, chipotle peppers

Miso Tahini Miso, tahini, lime juice, poppy seeds, agave, pomace oil

Nugget Sauce Ketchup, veganaise, salt, apple cider vinegar, pickle chips

Pesto Roasted walnuts, roasted garlic, basil, salt/pepper, lemon juice,m spinach for colour

Caesar Dressing Sour cream, veganaise, bean curd, nutritional yeast, lemon juice, salt/pepper

Dumpling Sauce Cilantro, ground garlic, ground ginger, balsamic vinegar, soy sauce, agave, sesame oil, pomace oil

Fluffy Quinoa Dressing Dijon mustard, agave, apple cider vinegar, lime, salt/pepper, pomace oil

Raw Pesto Walnuts, fresh basil, nutritional yeast, olive oil, garlic, avocados, sea salt

Raw Walnut Pate White onion, celery, carrot garlic, cilantro, walnuts, lemon juice, cumin, salt

WHEREAS, Employee wishes to work for Employer under the terms and conditions of this Agreement;

NOW THEREFORE, in consideration of the mutual promises, covenants, warranties, and other good and valuable consideration as set forth herein, the Employer and Employee hereby agree as follows:

TERMS

1. DESCRIPTION OF DUTIES

A. Name of Position. The Employee shall be employed in the capacity of Front of the House Staff.

B. Essential Job Functions and Duties. The essential job functions or duties of this position are as follows:

Thoroughly execute all points of service, and responsibilities associated with your specific job title as they are outlined in the FOH Policy and Procedures Trainee Manual. And maintain the image and standards which comply with those outlined in the FOH Policy and Procedures Trainee Manual.

C. Additional Responsibilities: Employee shall also perform such other duties in the ordinary course of business as performed by other persons in similar such positions, as well as such other reasonable duties as may be assigned from time to time by the Employer.

D. Duty of Loyalty and Best Efforts: The Employee shall devote the Employee's best efforts and substantially all of the Employee's working time to performing the duties on behalf of Employer. The Employee shall provide services during the hours that are scheduled by Employer. The Employee shall be prompt in reporting to work at the assigned time.

E. Place and Hours of Employment: Employee agrees that his/her duties shall be rendered at Employer’s business premises or at such other places as the Employer may require. Part time service for the Employee is expected, which requires a minimum of 15 hours per week.

2. COMPENSATION

A. Base Compensation: Employee shall receive a salary of Five Dollars ($5) per hour as a Server, Thirteen Dollars ($13) as a Host and Ten Dollars ($10) as a Juicer payable in equal installments in accordance with the ordinary and customary payroll practices of the Employer. Employer shall deduct or withhold from compensation any and all sums required for federal income and social security taxes, as well as all state or local taxes.

B. Salary Adjustments: Employer may at times adjust salaries depending on Employee’s performance, overall performance of the Employer, and other competitive factors.

3. TERMINATION

Employee’s employment with Employer is “at will.” “At will” is defined as allowing either Employee or Employer to terminate the Agreement at any time, for any reason permitted by law, with or without cause and with two weeks notice.

4. COVENANTS

A. Non-Disclosure Proprietary or Confidential Information: Employee agrees not to use, disclose or communicate, proprietary or confidential information about Employer, its operations, customers, or any other proprietary or confidential information, that relate to Employer’s business. Employee understands and that any breach of this provision, or of any other Confidentiality or Non-Disclosure Agreement, is a material breach of this Agreement.

B. Non-Solicitation of Employer’s Customers: Employee agrees that for a period of following termination of employment, for any reason whatsoever, Employee will not solicit customers or clients of Employer.

5. INDEMNIFICATION FOR THIRD PARTY CLAIMS

Employee hereby agrees to indemnify, defend, save, and hold harmless Employer, its shareholders, officers, directions, and other agents from and against all claims, liabilities, causes of action, damages, judgments, attorneys’ fees, court costs, and expenses which arise out of or are related to the Employee’s performance of job functions or duties under this Agreement, failure to perform job functions or duties as required, or result form conduct while engaging in any activity outside the scope of this Agreement, before, during or after the termination of this Agreement. Employee understands that this obligation of indemnification survives the expiration or termination of this Agreement.

6. MEDIATION AND BINDING ARBITRATION

In the event a claim or dispute shall arise between the parties to this Agreement, arising out of or relating to this Agreement, or the breach thereof, the parties agree to participate in mediation prior to filing a formal complaint in a court of law. The parties agree to share equally in the costs of mediation.

7. LIMITATION OF DAMAGES

Employee agrees and stipulates that any remedies they he or she may have for the breach of this Agreement or any employment related obligation, shall be limited to the equivalent of six (6) month’s salary of Employee. This limitation is inclusive of any claims for special damages, general damage, and compensatory damage, loss of income, emotional damage, or punitive damages.

8. ATTORNEYS’ FEES AND COSTS

Employee and Employer agree that should any action be instituted by either party against the other regarding the enforcement of the terms of this Agreement, the prevailing party shall be entitled to all of its expenses related to such litigation including, but not limited to, reasonable attorneys' fees and costs, both before and after judgment.

9. MISCELLANEOUS PROVISIONS

A. Entire Agreement: This Agreement constitutes the entire Agreement, and supersedes any prior understanding or representation of any kind preceding the date of this Agreement. There are no other promises, conditions, understandings or other Agreements, whether oral or written, relating to the subject matter of this Agreement.

B. Severability of Agreement: To the extent that any provision hereof is deemed unenforceable, all remaining provisions of this Agreement shall not be affected thereby and shall remain in full force and effect.

C. Waiver of Breach: The waiver by Employer of a breach of any provision of this Agreement by Employee shall not operate as a waiver of any subsequent breach by the Employee. No waiver shall be valid unless placed in writing and signed by an officer of Employer.

D. Choice of Law, Jurisdiction and Venue: This Agreement shall be construed in accordance with, and governed in all respects by, the laws of the State of New York, without regard to conflicts of law principles.

IN WITNESS WHEREOF, the Employer and Employee have executed this Agreement as of the date first above written.

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460 Amsterdam Avenue

New York, New York 10024

Peacefood Cafe Inc. _______________________________

Robert Graham

Policy and Procedures Manager