Employee Training

Index

Page #

Door Host / Security.................................................................................. 3-10; 65-69 Cashier........................................................................................................ 12-18; 65-69 Bartender................................................................................................... 20-36; 65-69 Barback / Dishwasher................................................................................ 38-44; 65-69 Waitress...................................................................................................... 46-62; 65-69

TRAINING

Door Host - Security

Presentation Guidelines Checklist

The proprietors of Lychee Martini, Inc. have elaborated specified obligations each employee is required to meet in order to maintain his/her position.

Door Host/Security
I. Service Requirements:

1. Smiling/Eye Contact When interacting with patrons it is a required service to smile and make eye contact during the interaction. Address friendliness, sincerity and an approachable attitude. 2. Mental Outlook/Personality Arrive to work with a clear frame of mind regardless of personal problems that may exist outside of work. Be a team player-help your colleague. 3. Problem Resolution When a patron is not happy, make it a priority to LEARN: A) Listen to the problem, B) Empathize with the situation, C) Apologize for the problem, D) React to the problem, E) Never let the problem go unresolved. 4. Proper Attire Uniform complete as specified, neat and clean overall look. Name tag to specify.

II.

Departmental Requirements:
Service Obligations
Genuine greeting/introduction to each patron as they enter the door, smiling and making eye contact.

Performance Obligations
Prevent any conflicts from occurring by monitoring patrons frequently to attend to any probable obstacle beforehand. Remain engaged to avoid intimidating patrons and appearing conspicuous. Eliminate crossing arms; arms at sides at all times. Assist in clearing glassware from tables, drink rails and other areas at all times. If a physical situation occurs, separate participants and escort them out of the club. Use physical contact as last resort. Never strike an individual for any reason (even if you are struck). Restrain only. Notify management in writing of any repairs/maintenance that is presented. Be familiar with all promotions that are current. As patrons are on their way out, be sure to show personality by wishing them a goodnight/day, a safe ride home, and remind them of any promotion that are running so they can return soon. Answer telephone professionally and in an up tempo manner. If you dont know the answer to a question, find out. Patrons should be put on hold for no longer than 2 minutes, take messages if necessary and deliver promptly.

Lychee Martini

Door Host/Security
Expected Requirement Guidelines
As a Lychee Martini Door Host/Security, it is mandatory that we accommodate and entertain our patrons with courtesy and kindness at no charge. It is essential that all our patrons feel welcomed during their visit.

Door Host/Security Responsibilities:

Greet all patrons as they enter with hospitality and smiles. Set up the door area accordingly prior to opening and maintain in that manner throughout your shift. Conserve a clean and lively atmosphere for our patrons. Check Identification of those who appear under 30 years of age, in a respectful manner. Always be informed of all promotions that are current as well as future promotions so that you may remind every patron upon entering and exiting along with the provided flyers. Remain alert of your surroundings at all times so that if a potential problem is to occur, resolve it in a casual manner. Never touch a patron in an offensive manner, restraints may be used only when necessary. Never restrain by the neck or hands. Always follow all guidelines in the credit card procedures. Assist in cleaning up as necessary, picking up dirty glasses and trash. Notify a barback of any spills. Notify all maintenance/repair issues to management.

Lychee Martini

Door Host/Security
Essential Supplies
Enthusiastic smile Proper uniform Name Tag Pens Lighter

Duty Procedures Acknowledgement:

The door host is the most important person in the club. You are the first and last person our patrons see. When patrons walk through the door and are pleasantly greeted with a smile and a handshake, it makes them feel welcomed. When they leave and are properly said goodbye to in the same manner they were welcomed, they will remember you and their great experience. It is a pleasant gesture to acknowledge patrons by their name and/or asking them how they are doing. As a door host you have the benefit of learning patrons name when you look at their ID.

Patron Relations:
1. Always greet patrons promptly in a sincere manner. 2. If time permits, introduce yourself with a handshake. 3. As you check their ID, mention the promotions and specials and the cover charge. 4. Always go out of your way to acknowledge our regular patrons.

Shift Preparation:
1. Set up stations, plants and clean trash cans. 2. Stock front door with supplies; pens, apps, flyers.

Night Shift Preparation:

1. Set up clicker, counter and stamps. 2. Maintain cleanliness on floor and surrounding areas throughout the night.

Checking IDs:
1. Always ask to see ID if the person looks under 30 years of age. Valid IDs: License, State ID or Passport-must all include photo. Be aware of alterations of a document: a) Taped document b) Very thin/thick laminate c) Shiny or dark letters d) Conflicting numbers on temporary permit e) Overlaid or pieced into photo f) Inconsistent lettering 2. Always be polite when asking for ID. If you turn away someone, be good-natured as they will turn 21 one day. 3. Do not negatively check IDs as if every ID will be a fake, but remain alert. (a) Height, weight, race, color, sex (b) Ear position (c) Cheekbone, nose, chin, mouth and lip, eye spacing construction

4. You have the right to refuse an expired or out of state ID. Never accept if the ID seems to be altered. a) Poor quality laminate b) Small or flimsy c) Lettering-block style, inconsistent spacing, improper alignment, very thin lettering d) Poor quality photo e) Rough edges f) Poor artwork g) No physical description h) Improper endorsements 5. NEVER ADMIT ANYONE UNDER 21, NO ACCEPTIONS. Front door will maintain a valid ID reference book. When in doubt contact a manager.

Waiting Lines:
1. Always start a line when requested by a manager. 2. Never leave the line unattended. Entertain the patrons while they wait. 3. Everyone waits in line unless they have a VIP card, is on the guest list or manager says otherwise. 4. No bribes may be accepted for faster admittance. 5. You are the lead entertainer, be energetic at all times!

Cover Charge:
The cover charge will be posted on the door and is subject to change during special events. As you check IDs notify the patrons the cover charge and guide them towards the register. Every patron must pay the cover charge unless he/she has a VIP card, has a name on the guest list or directed by a manager.

If a patron leaves he/she may be stamped for re-entry at no charge. Stamping will begin at 9pm. Stamp all patrons on the inside of their wrist.

Guest List:
Every night there will be a guest list at the front door. Employees must get a managers approval before adding a name to the list and must be listed before 9pm.

Patron Departure:
1. Patrons must discard any drinks before exiting. Ask them to do so in a polite and non offensive manner. 2. All patrons should be given an enthusiastic farewell. 3. Demonstrate gratitude by thanking them for their patronage and advising them of upcoming events and promotions. 4. Give out flyers of upcoming events and promotions as they exit. 5. Suggest a cab to those who seem to have a lot to drink.

Dress Code:
Our goal is to make our patrons feel that they are in a nice, clean, safe environment. The degree to which you enforce the dress code may vary from individual to individual. You must use your own personal jugdement. If someone is dressed to casual or unpleasant they may return dressed to our standards. Enforce the dress code at all times.

Telephone:
Answering the telephone is a responsibility of the door personnel. Always smile when answering and never let the phone ring more than twice. Patrons should be put on hold for no longer than 2 minutes, take messages if necessary and deliver promptly. Patrons may not be paged and employees are not to accept any phone calls unless an emergency. Do not take messages for staff calling in sick or tardy, they must speak to a manager.

Posture and Patron Affiliation:

Sitting is prohibited. Stand upright never with arms crossed. Never leave your station unattended. You are encouraged to get acquainted with patrons, however, keep conversations to a minimum. Restrain patrons from hanging around the door area and high traffic areas.

10

TRAINING

Cashier

Presentation Guidelines Checklist

The proprietors of Lychee Martini, Inc. have elaborated specified obligations each employee is required to meet in order to maintain his/her position.

Cashier
I. Service Requirements:

1. Smiling/Eye Contact
99 When interacting with patrons it is a required service to smile and make eye contact during the interaction. Address friendliness, sincerity and an approachable attitude.

2. Mental Outlook/Personality
99 Arrive to work with a clear frame of mind regardless of personal problems that may exist outside of work. 99 Be a team player-help your colleague.

3. Problem Resolution
When a patron is not happy, make it a priority to LEARN: A) Listen to the problem, B) Empathize with the situation, C) Apologize for the problem, D) React to the problem, E) Never let the problem go unresolved.

4. Proper Attire
99 Uniform complete as specified, neat and clean overall look. 99 Name tag to specify.

II.

Departmental Requirements:
Service Obligations
99 Genuine greeting/introduction to each patron as they enter the door, smiling and making eye contact.

12

Performance Obligations
99 Notify management in writing of any repairs/maintenance that is presented. 99 Be familiar with all promotions that are current. 99 As patrons are on their way out, be sure to show personality by wishing them a goodnight/day, a safe ride home, and remind them of any promotion that are running so they will return soon. 99 Answer telephone professionally and in an up tempo manner. If you dont know the answer to a question, find out. Patrons should be put on hold for no longer than 2 minutes, take messages if necessary and deliver promptly. 99 Follow procedures on register using your assigned code. 99 Complete assigned section of door control sheet. 99 Register over/short variance must remain within prescribed limits.

13

Lychee Martini

Cashier
Expected Requirement Guidelines
As a Lychee Martini Door Host/Security, it is mandatory that we accommodate and entertain our patrons with courtesy and kindness at no charge. It is essential that all our patrons feel welcomed during their visit.

Cashier Responsibilities:
yyGreet all patrons as they enter with hospitality and smiles. yySet up the door area accordingly prior to opening and maintain in that manner throughout your shift. yyConserve a clean and lively atmosphere for our patrons. yyCheck Identification of those who appear under 30 years of age, in a respectful manner. yyAlways be informed of all promotions that are current as well as future promotions so that you may remind every patron upon entering and exiting along with the provided flyers. yyRemain alert of your surroundings at all times so that if a potential problem is to occur, resolve in a casual manner. Never touch a patron in an offensive manner, restraints may be used only when necessary. Never restrain by the neck or hands. yyAlways follow all guidelines in the credit card procedures. yyAssist in cleaning up as necessary, picking up dirty glasses and trash. Notify a barback of any spills. yyNotify all maintenance/repair issues to management.

14

Lychee Martini

Cashier
Essential Supplies
99 Enthusiastic smile 99 Proper uniform 99 Name Tag 99 Pens 99 Lighter

Duty Procedures Acknowledgement:

When patrons walk through the door and are pleasantly greeted with a smile and a handshake, it makes them feel welcomed. When they leave and are properly said goodbye to in the same manner they were welcomed, they will remember you and their great experience. Acknowledge patrons by their name or by asking them how they are doing.

Patron Relations:
1. Always greet patrons promptly in a sincere manner. 2. If time permits, introduce yourself with a handshake. 3. As you check their ID, mention the promotions and specials and the cover charge. 4. Always go out of your way to acknowledge our regular patrons.

Shift Preparation:
1. Set up stations, plants and clean trash cans. 2. Stock front door with supplies; pens, apps, flyers.

15

Night Shift Preparation:

1. Set up clicker, counter and stamps. 2. Maintain cleanliness on floor and surrounding areas throughout the night.

Checking IDs:
1. Always ask to see ID if the person looks under 30 years of age. Valid IDs: License, State ID or Passport-must all include photo. Be aware of alterations of a document: (a) Taped document (b) Very thin/thick laminate (c) Shiny or dark letters (d) Conflicting numbers on temporary permit (e) Overlaid or pieced into photo (f) Inconsistent lettering 2. Always be polite when asking for ID. If you turn away someone, be goodnatured as they will turn 21 one day. 3. Do not negatively check IDs as if every ID will be a fake, but remain alert. a) Height, weight, race, color, sex b) Ear position c) Cheekbone, nose, chin, mouth and lip, eye spacing construction 4. You have the right to refuse an expired or out of state ID. Never accept if the ID seems to be altered. d) Poor quality laminate e) Small or flimsy f) Lettering-block style, inconsistent spacing, improper alignment, very thin lettering g) Poor quality photo

16

h) Rough edges i) Poor artwork j) No physical description k) Improper endorsements 5. NEVER ADMIT ANYONE UNDER 21, NO ACCEPTIONS. Front door will maintain a valid ID reference book. When in doubt contact a manager.

Waiting Lines:
1. Always start a line when requested by a manager. 2. Never leave the line unattended. Entertain the patrons while they wait. 3. Everyone waits in line unless they have a VIP card, is on the guest list or manager says otherwise. 4. No bribes may be accepted for faster admittance. 5. You are the lead entertainer, be energetic at all times!

Cover Charge:
The cover charge will be posted on the door and is subject to change during special events. As you check IDs notify the patrons the cover charge and guide them towards the register. Every patron must pay the cover charge unless he/she has a VIP card, has a name on the guest list or directed by a manager. If a patron leaves he/she may be stamped for re-entry at no charge. Stamping will begin at 9pm. Stamp all patrons on the inside of their wrist.

Guest List:
Every night there will be a guest list at the front door. Employees must get a managers approval before adding a name to the list and must be listed before 9pm.

Patron Departure:
1. Patrons must discard any drinks before exiting. Ask them to do so in a polite and non offensive manner.

17

2. All patrons should be given an enthusiastic farewell. 3. Demonstrate gratitude by thanking them for their patronage and advising them of upcoming events and promotions. 4. Give out flyers of upcoming events and promotions as they exit. 5. Suggest a cab to those who seem to have a lot to drink.

Dress Code:
Our goal is to make our patrons feel that they are in a nice, clean, safe environment. The degree to which you enforce the dress code may vary from individual to individual. You must use your own personal common sense. If someone is dressed to casual or unpleasant they may return dressed to our standards. Enforce the dress code at all times.

Telephone:
Answering the telephone is a responsibility of the door personnel. Always smile when answering and never let the phone ring more than twice. Guest should be put on hold for no longer than 2 minutes, take messages if necessary and deliver promptly. Guests may not be paged and employees are not to accept any phone calls unless an emergency. Do not take messages for staff calling in sick or tardy, they must speak to a manager.

Posture and Patron Affiliation:

Sitting is prohibited. Stand upright never with arms crossed. Never leave your station unattended. You are encouraged to get acquainted with patrons, however, keep conversations to a minimum. Restrain patrons from hanging around the door area and high traffic areas.

18

TRAINING

Bartender

Presentation Guidelines Checklist

The proprietors of Lychee Martini, Inc. have elaborated specified obligations each employee is required to meet in order to maintain his/her position.

Bartender
I. Service Requirements:
1. Smiling/Eye Contact
99 When interacting with patrons it is a required service to smile and make eye contact during the interaction. Address friendliness, sincerity and an approachable attitude.

2. Mental Outlook/Personality
99 Arrive to work with a clear frame of mind regardless of personal problems that may exist outside of work. 99 Be a team player-help your colleague.

3. Problem Resolution
When a patron is not happy, make it a priority to LEARN: A) Listen to the problem, B) Empathize with the situation, C) Apologize for the problem, D) React to the problem, E) Never let the problem go unresolved.

4. Proper Attire
99 Uniform complete as specified, neat and clean overall look. 99 Name tag to specify.

II.

Departmental Requirements:
Service Obligations
99 Genuine greeting/introduction to each patron as they enter, smiling and making eye contact. 99 Must ask patron if he/she would like another drink once its half to empty.
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Performance Obligations - ENERGIZE

99 Take part in the change of flow at the appropriate levels and parts of the day. 99 Always offer food menus to all seated patrons. 99 Ensure food is brought out within 10-12 minutes after you place the order. Notify manager if it doesnt meet the time standard. 99 Keep bar tops clean and dry. 99 Keep ashtrays clean, no more than 2 cigarette butts. 99 Drink production to standard; glasses properly iced-11/4 oz use 1 oz jigger, break pour; 2 oz rocks use oz jigger twice. 99 Acknowledge patrons sitting on the bar, however, service cocktail waitresses first. 99 Notify management in writing of any repairs/maintenance that is presented. 99 Participate in marketing for the club at least 2 hours a week outside of work.

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Lychee Martini

Bartender
Expected Requirement Guidelines:
As a Lychee Martini Bartender, your duty is to entertain the patrons by using your talent and professionalism behind the bar and throughout the club.

Bartender Responsibilities:
yyGreet all patrons as they enter with hospitality and smiles. If you are busy, acknowledge all patrons that walk up to the bar by smiling and making eye contact immediately, so they know you will get to them soon. Patrons should be greeted within 30 seconds and served drink within 2 minutes. yyPrior to your shift set up your bar, stock to par, and maintain cleanliness and order throughout the day/night. yyAlways have the required supplies to perform. yyAlways have clean food menus available and hand suggestively to each patron. yyBe fun and social and energetic. yyAlways inform patrons of running and future promotions. yyAlways offer the best service to patrons so they are stimulated to continue visiting our club. yy Provide prompt and attentive service to all patrons. yyAlways handle your sales and cash with vigilance. yyAlways follow all guidelines in the credit card procedures. yyInform all patrons of all current and future promotions. yyIf someone looks underage, ask to see their ID in a polite manner.

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Lychee Martini

Bartender
Opening Checklist

99 I presented to work in the appropriate uniform and clocked in at my scheduled time 99 Completed and signed opening par check; notified manager of any discrepancies. 99 Beer is fully stocked. 99 Bar lighting and TVs on. 99 Clean menus are stocked. 99 Clean ashtrays have been place along the bar. 99 Clean bar top. 99 There are stools behind every bar. 99 The date on the credit card machine is up to date. 99 Register tape and guest checks are fully stocked. 99 The sink is ready for use. 99 My well is ready for operation. 99 Received and verified bank; signed it out. 99 Aware of any promotions and events for the evening.

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Lychee Martini

Bartender
Closing Checklist

99 Adjust and close all remaining tabs. 99 Bartenders must verify all remaining tabs with cocktail waitresses are adjusted and closed. 99 Begin to count your bank once lights come on, and pull credit card tips. 99 Issue cocktail waitresses their tips at this time 99 Fill out cash out sheet in ink accordingly. 99 Make sure credit card tips match with the server report. 99 Upon completion of steps 3 thru 5, sign up on the Check Out posted on the office door. 99 Clean wells and wipe down bottles. 99 When manager is ready for you, proceed to check out.

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Lychee Martini

Bartender
Duty Procedures Acknowledgement:
We are in the business of entertaining people and making good first and last impressions so that they will return again and again. Each night we invite customers to our establishment to have a fun and entertaining evening. The atmosphere we create for our customers depends on how we treat them. By personalizing and treating our customers as if they were in our home can make a great impact as hosts. Our goal is to treat all of our customers as if they were treasured friends who come spend time with us; they need attention, sincerity, and entertainment.

Patron Relations:
1. Always greet patrons promptly in a sincere manner. If you are busy, making eye contact and smiling communicates to them that you will be with them soon. This should be done within 30 seconds of their entry. 2. Once you have greeted the patron and walked over to take their drink order, place a beverage napkin in front of them so that other bartenders know he/she has been taken care of. 3. If time allows, introduce yourself with a handshake. 4. Up selling is key. 5. Offer a food menu, and give suggestions for a food sale. 6. After serving the drinks, ask if theyd like to start a tab and follow with the credit card procedures. If they are paying cash, repeat the change amount to avoid errors. 7. Always address the register after every transaction including mistakes and comps. 8. Avoid handling glasses by the rim. 9. Offer a glass for bottled beer/water.

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Cleanliness:
Our patrons come here to be in a welcoming place. Cleanliness goes a long way toward achieving that feeling and goal. 1. Clean as you go. Clean empty glasses, ashtrays, replace beverage napkins. 2. Always light cigarettes. 3. Keep bartop clean by continuously wiping it down. 4. Keep the floor around you clean.

Enhancing the bar experience:

Our patrons are educated about various beverages and tend to be consistent in their habits and choices. They are extremely savvy and will not respond positively to the typical upselling methods. With this in mind, we are to avoid encouraging the patron to upgrade to a more expensive drink. Instead, consider using the following approaches: yySuggest specific brands based on patrons requests only. yyBe knowledgeable about all aspects of our products pricing, flavors, and quantities and keep expanding on that knowledge. yySuggest one more cocktail when the patron is of the way finished with the current drink.

Marketing:
We will be conducting numerous marketing campaigns along with many promotions year-round. The success of these campaigns and events requires your support and enthusiasm, and passing that along to the patron. Elements you will need to be familiar with include: yyDay and time of event or promotion along with any sponsors (media, liquor companies) yyHave special products available (if applicable) yy Relevant product pricing yyContests, drawings and other interactive opportunities for the

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patron

Credit Card Processing Guidelines:

All guests must present a valid credit card and picture ID in order to establish a bar tab. If no tab is requested, patrons may only use cash to purchase beverages. Make sure the ID matches the person, then swipe the credit card to gather the patrons basic information and return the card to the patron. Inform the patron of any additional authorization hold on their credit card tab. Show the patron the tab before processing their card for the tab amount, then present the receipt to the patron for signature and gratuity. Make sure the guest leaves a copy of the receipt so that gratuity can be added to the transaction. Then, attach the receipt to the guest check for storage.

Avoiding Credit Card Fraud:

If the math on a receipt is not correct, you are to use the LOWER amount and notify a manager IMMEDIATELY. Credit card fraud is a criminal offense and will result in severe penalty and punishment including, and up to, imprisonment, fine and/or termination of employment.

When Accepting Travelers Checks:

1) You must make sure the check is in US currency and witness the patron signing the check. 2) Ask for valid, signed ID and include the following information on the back of the check: yy state of issue (or country for passport) yy ID number yy birth date

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yy write your initials on the front right corner of the check

Maintaining Your Register:

1) You are always and solely responsible for everything in your register. 2) You are required to process all beverages in the register at the time they are served. Otherwise it will be considered a theft with possibly severe penalties. 3) If you spill it, you must explain it, and make sure that comps are always signed NO EXCEPTIONS!

Pouring Etiquette:
1) Use only a 1-1/4 oz. jigger break pour. 2) You may free pour 3 or more alcoholic drinks, but DO NOT ABUSE this privilege. 3) Use required glassware for certain, specified drinks.

Teaming with Waitresses:

Acknowledge a waitress at your service well immediately after she says, Order in, or let her know you will be with her as soon as possible. Ring the order under her employee number. Otherwise, you will be required to pay the taxes on those sales.

Processing Tips:
You are not permitted to count tips behind the bar at any time and must clock and claim ALL of your tips. In addition, you are required to tip out your colleagues as follows: food runner $5, porter $5 and your barback at least 15 percent of your tips.

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Keeping Them Entertained:

Our patrons have chosen us for good entertainment, and part of that comes from your high energy and good attitude. After all, you are basically giving them their first impression of our establishment and setting the tone for their visit and hopefully for future ones as well. In addition, it is your responsibility to ensure that orders are taken with maximum accuracy, organization and efficiency. This means that teamwork is necessary, and the end result is better service which subsequently leads to better tips FOR YOU.

In the Well Area:

Only enter the service well when you are ready to place orders. Dump glassware and silverware before putting it on the bar or in the bus tubs. Please kindly ask guests to move away from the well area if they are in the way. Hostesses are to place guest checks facing the bartender in the service area.

Ordering Food:
You are to place food orders before drink orders in order to expedite kitchen and service operations. Food will be served as it becomes ready, and you are required to advise patrons as such. yyYou are required to notify a manager if the food is not ready within 10 minutes. You are encouraged to take a break if needed, but must adhere to the following guidelines: 1. 15-minute, manager-approved break every 4 hours 2. Ask a colleague to cover your station while you go to break. 3. ALL breaks must be taken in the back. 4. You are NOT permitted to take any breaks during peak hours.

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Drinking and Smoking Policy:

Drinks are not to be served to anyone under the age of 21 on our premises. Employees may be served only with a managers approval. Smoking in the club is strictly prohibited.

Checking IDs:
1. Always ask to see ID if the person looks under 30 years of age. Valid IDs: License, State ID or Passport-must all include photo. Be aware of alterations of a document: (a) Taped document (b) Very thin/thick laminate (c) Shiny or dark letters (d) Conflicting numbers on temporary permit (e) Overlaid or pieced into photo (f) Inconsistent lettering 1) Always be polite when asking for ID. If you turn away someone, be goodnatured as they will turn 21 one day. 2) Do not negatively check IDs as if every ID will be a fake, but remain alert. a) Height, weight, race, color, sex b) Ear position c) Cheekbone, nose, chin, mouth and lip, eye spacing construction 3) You have the right to refuse an expired or out of state ID. Never accept if the ID seems to be altered. a) Poor quality laminate b) Small or flimsy c) Lettering-block style, inconsistent spacing, improper alignment, very thin lettering d) Poor quality photo

30

e) Rough edges f) Poor artwork g) No physical description h) Improper endorsements 4) NEVER ADMIT ANYONE UNDER 21, NO ACCEPTIONS. Front door will maintain a valid ID reference book. When in doubt contact a manager.

Essential Supplies:
When reporting for work, you are required to always bring or have with you: 99 smile 99 uniform as described below 99 name tag 99 pens 99 bottle opener and wine key 99 lighter 99 tins 99 jigger 99 bar blade 99 stapler and staples 99 rubber bands

Female uniform guidelines:

yyClosed-toed, rubber-soled, black work shoes with a slight heel yyBlack form-fitting pants (not faded) yyHair and makeup hair must be arranged before you start your shift

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and makeup cannot be too dramatic yyPerfume not too heavy or overpowering yyNo excessive piercings

Male uniform guidelines:

yyClosed-toed, rubber-soled, black work shoes yyClean, non-faded black slacks yyCleaned and pressed, non-faded, button-down, long sleeve black dress shirt (must be tucked in) yyBlack belt with silver buckle yyNo visible necklaces or bracelets yyNo earrings/piercings yyCologne not too heavy or overpowering yyHair must be arranged before you start your shift

Being Aware of Fake or Altered Identification:

How to recognize a counterfeit document:
yyPoor quality laminate, photo and/or artwork yySmall and/or flimsy yyInconsistent text formatting and/or block lettering yyHandwritten or typed text yyUnsmooth paper borders

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yyDoes not include a physical description yyTitle yyImproper endorsements yyRear endorsements photocopied

How to recognize alteration of a document:

yyPieces are taped together yyUnusually thin or thick laminate yyShiny, dark or inconsistent lettering yyConflicting numbers on temporary permit yyPhoto looks to be overlaid or pieced

How to recognize an imposter:

yyBasic features such as height, weight, race, color, sex, in addition to specific features such as cheekbone, nose, chin, mouth, lip, eye spacing and construction, eye color, and eyebrow spacing and construction yyPosition of ears Front door will maintain a valid ID reference book. When in doubt contact a manager.

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Lychee Martini Martinis

007
Bacardi O, orange juice, 7up

Almond Joy
Skyy Vanilla Vodka, Bacardi Coco Rum, and chocolate Liqueur, served with coconut shavings and a chocolate rim

Bellini
Ketel One Vodka, Peach Schnapps, House Champagne, Peach Puree and a splash of orange juice

Black Cherry Cosmo

Ultimat Black Cherry Vodka, Citronge and cranberry juice

Cantaloupe
Idol Vodka, Marie Brizard Watermelon, and orange juice

Caramel Swirl
Three Olives vanilla Vodka, Butterscotch Schnapps, Amarula Cream Liqueur, served in a sugar rimmed glass

Cherry Bomb
Three Olives Cherry Vodka, Red Bull Energy Drink, and a dash of Grenadine Three Olives Vanilla Vodka, Chocolate Liqueur and cream, served in a cookie crusted rimmed martini glass with an Oreo Cookie

Down and Dirty

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Ketel One Vodka and olive juice served with 3 large olives

Espresso Martini
Reyka Vodka from Iceland, Borghetti Espresso Liqueur and Irish Cream

Fly Me To The Moon

Finlandia Vodka, Citronge, Watermelon Pucker, sour mix and pineapple juice

Goose O Cosmo
Grey Goose LOrange, Citronge and cranberry juice

Grape Crush
Three Olives Grape Vodka, Grape Pucker, sour mix and 7up

Green Apple
Three Olives Green Apple Vodka, Sour Apple Pucker and sour mix

Huckleberry
44 North, Huckleberry Infuse Vodka with a dash of Blue Curacao and fresh wild blueberries

Key Lime Pie

Finlandia Lime Vodka, KeKe Beach Key Lime Liqueur and Crme, served in a graham cracker rimmed martini glass

Lemon Drop
Ketel One Citroen Vodka, Citronge, sour mix and freshly squeezed lemon juice, served in a sugar rimmed glass

Mango Madness
Finlandia Mango Vodka, Mango Schnapps and a splash of pineapple juice

Masterpiece Bleu
Ultimat Vodka with 3 blue cheese stuffed olives

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Mochaccino
Van Gogh Double Espresso Vodka, Starbucks Coffee Liquor, Dark Crme de Cocoa and a splash of cream, garnished with a rock candy stir stick

Palm Beacher
Three Olives Raspberry Vodka, Three Olives Berry Vodka, Citronge, lime juice and cranberry juice

Platinum Martini
Gran Patron Platinum chilled

Purple Passion
Finlandia Wild Berry Vodka, Chambord, sour mix and 7up

Red Apple
Finlandia Cranberry Vodka, Apple Pucker Liqueur and cranberry juice

Sex In The City

Finlandia Vodka, Peach Schnapps, cranberry juice and pineapple juice

Three Chocolates
Three Olives Chocolate Vodka and Godiva Dark Chocolate Liqueur, served in a white chocolate swirled martini glass

The Good Life

Bacardi Grand Melon, Sugar-free Red Bull and a splash of cranberry juice

True Blue
Ketel One Vodka with a splash of Grand Marnier, Blue Curacao and freshly squeezed lemon juice topped with house champagne

Ultimate White Chocolate

Ultimate Chocolate Vanilla Vodka, Godiva White Chocolate Liqueur and Cream, served in a dark chocolate swirled glass

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TRAINING

Barback - Dishwasher

Lychee Martini

Barback/Dishwasher
Training
Presentation Guidelines Checklist
The proprietors of Lychee Martini, Inc. have elaborated specified obligations each employee is required to meet in order to maintain his/her position.

Barback/Dishwasher
I. Service Requirements:
1. Smiling/Eye Contact
99 When interacting with patrons it is a required service to smile and make eye contact during the interaction. Address friendliness, sincerity and an approachable attitude.

2. Mental Outlook/Personality
99 Arrive to work with a clear frame of mind regardless of personal problems that may exist outside of work. 99 Be a team player-help your colleague.

3. Problem Resolution
When a patron is not happy, make it a priority to LEARN: A) Listen to the problem, B) Empathize with the situation, C) Apologize for the problem, D) React to the problem, E) Never let the problem go unresolved.

4. Proper Attire
99 Uniform complete as specified, neat and clean overall look. 99 Name tag to specify.

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II. Departmental Requirements:

1. Barback: 99 Maintain bars stocked with all supplies, par levels kept. 99 Maintain walk-in coolers organized. 99 Assist in keeping bar tops dry and clean. 99 Ashtrays cleaned out when cigarette butts appear. 99 Make certain all glassware is kept clean with no water marks, lipstick marks or dirt, including the glass racks. 99 Clean all bus pans from behind bars and return to its place. 99 Trash cans from behind bars and waitress stations cleaned and replaced with new liners. 99 Notify management of any maintenance/repairs in writing. 99 Promote club at least 2 hours per week.

2. Dishwasher:
99 Maintain cleanliness of dishwashing station. 99 Clean and store silverware and dishes to specification. 99 Uphold all safety, health, and cleanliness standards. 99 Eliminate safety hazards. 99 Assist barbacks, cooks, food runners when necessary. 99 Report all equipment malfunctions; maintenance/repairs to management in writing.

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Lychee Martini

Barback/Dishwasher
Expected Requirement Guidelines

Barback/Dishwasher Responsibilities:
Be energetic! Keep product levels behind your bar and/or at your portable bar. Maintain all glassware clean and ready for use by collecting, washing and restocking. Assisting to bartenders needs; as needed also assist sweepers and waitress. Maintaining trash cans and bar mats clean by removing, cleaning and storing them nightly. Assisting in cleaning ashtrays and bar tops throughout the night/shift. Maintain cleanliness in bar areas, trash can areas and beer areas. Participate in marketing for the club at least 2 hours a week outside of work.

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Lychee Martini

Barback/Dishwasher
Opening Checklist
99 I presented to work in the appropriate uniform and clocked in at my scheduled time. 99 Cut and stocked fruit for enough back up throughout evening. 99 Each bar has margarita rimmers with fresh salt and lime juice. 99 Beer is stocked and iced down at every bar. 99 All ice bins are full of ice. 99 Each bar is stocked with beverage napkins, straws, stirrers, ashtrays and spill mats. 99 Clean menus and condiments are stocked and ready for use behind every bar. 99 Empty bus tub available for empty dishes behind every bar and waitress stations. 99 All trash cans have liners and are behind every bar and waitress stations. 99 All glassware is clean and fully stocked. 99 Every sink has been filled with water, sanitizer and soap. 99 All register stocked with register tape and guest checks.

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Closing Checklist
99 All glassware has been collected, cleaned and restocked. 99 All fruit has been properly stored. 99 Every soda dispenser is soaking in soda water. 99 All ashtrays, napkins, matches and straws from the bar have been properly stored. 99 All trash has been removed from the trash cans; trash cans have been cleaned, bleached, and stored upside down. 99 Walk in cooler has been mopped and organized. 99 The bar floors have been swept, mopped and sanitized. 99 All mats have been properly washed and hung to dry. 99 All side work duties that was assigned have been satisfied. 99 Any maintenance/repairs issues have been reported to management.

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Lychee Martini

Barback/Dishwasher
Duty Procedures Acknowledgement:
Barbacks are filled with various responsibilities and are of great value to our establishment and our operations. It is important you are one step ahead of your game to eliminate running back and forth unnecessarily. Every time you make a trip to get something for a bartender or for the bar, it is wise to examine every dimension for any other thing needed. Simply think of the term killing 2 birds with 1 stone with every run.

Patron Relations:
As a barback, you will often be mistaken for a bartender by the patrons. In a polite manner explain to them that you may not serve them but you will get the bartender for them. Always greet our patrons the correct way, sincerely, with a smile making eye contact. In the occasions a patron comes up to the bar and the bartender is busy, you would be required to greet the patron correctly, letting them know the bartender (by her/his name) will be with them in just a minute.

Continuous Service Responsibilities:

1. Continuously monitor levels and NEVER let them fall under par. 2. Dont wait until the level of the trash is overflowing. Avoid taking trash through patrons area, close trash bag before taking it, do not drag bag as it may rip or break. 3. Maintain a full supply of clean glassware throughout day/night. May be necessary to assist in collecting glassware around the bar. If you notice additional glassware needs to be ordered, notify management before the end of your shift. 4. Assist in cleaning ashtrays and bar tops; assist in changing beverage napkins under drinks.

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5. Sanitize glass washers and change water every 2 hours. Never allow chipped or dirty glass to be stocked for use. 6. Responsible for changing beer kegs and bag in box sodas. 7. Provide in the needs of the bartenders. 8. Barbacks should always stay busy. If everything is caught up, assist sweepers and waitresses in cleaning. 9. Always rotate beer. 10. Always have FRESH fruit available at every bar. 11. If there is a breakage that occurs in the ice machine, always throw out remaining ice and refill bin.

Barback/Dishwasher
Essential Supplies:
99 Enthusiastic smile 99 Proper uniform 99 Name Tag 99 Pens 99 Lighter

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TRAINING

Cocktail Waitress

Presentation Guidelines Checklist

The proprietors of Lychee Martini, Inc. have elaborated specified obligations each employee is required to meet in order to maintain his/her position.

Cocktail Waitress
I. Service Requirements:

1. Smiling/Eye Contact
99 When interacting with patrons it is a required service to smile and make eye contact during the interaction. Address friendliness, sincerity and an approachable attitude.

2. Mental Outlook/Personality
99 Arrive to work with a clear frame of mind regardless of personal problems that may exist outside of work. 99 Be a team player-help your colleague.

3. Problem Resolution
When a patron is not happy, make it a priority to LEARN: A) Listen to the problem, B) Empathize with the situation, C) Apologize for the problem, D) React to the problem, E) Never let the problem go unresolved.

4. Proper Attire
99 Uniform complete as specified, neat and clean overall look. 99 Name tag to specify.

II.

Departmental Requirements:
Service Obligations
99 Genuine greeting/introduction to each patron as they enter, smiling and making eye contact.

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99 You are required to ask patrons if he/she would like another drink once its half to empty. 99 Greet patrons and introduce yourself within 1 minute, and have their drink delivered within 5 minutes. Always use your name when greeting and seating patrons.

THE ENERGY FACTOR

99 Take part in the change of flow at the appropriate levels and parts of the day. 99 Interact with patrons regularly to help create the energy. 99 Always offer menus to patrons. 99 Maintain your station. 99 Keep ashtrays clean/empty at all times. 99 Keep the cocktail station clean and stocked with all items at all times. 99 Make sure food is served to patrons within 10-12 minutes of the order being placed. Otherwise, notify a manager. 99 Spend at least 2 hours per week promoting the club. 99 Notify management in writing of necessary maintenance/repairs.

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Lychee Martini

Cocktail Waitress
Expected Requirement Guidelines
As our cocktail waitress, your main duty is to entertain our patrons and set the positive tone for their time with us by using your personality and professional etiquette.

Cocktail Waitress Responsibilities:

yyAlways greet patrons with a smile. If you are busy at the moment, smile and make eye contact so that the patron will know you will be right with them. yyOrganize and set-up your station before your shift begins, stock it sufficiently and make sure it remains clean throughout your shift. This includes having the required tools specified. yyComplete all opening and closing side-work duties during each of your shifts. yyProvide prompt and attentive service to all patrons. yyAlways thank patrons and encourage them to visit us again informing them of our current and future promotions. yyBe aware of sales and cash handling procedures, and follow credit card processing guidelines. yyIf any patron looks underage or suspicious, ask to see their ID in a polite manner.

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Lychee Martini

Cocktail Waitress
Opening Checklist

99 Opening cocktail hostesses are present, clock in and in uniform. 99 Tables, chairs and stools are in place. 99 Tables, chairs, stools and rails have been wiped down and dried. 99 All tables have menus and candles. 99 Clean ashtrays are placed at all tables and on the rails. 99 Wait stations have been stocked to required levels. yyBeverage and dinner napkins yyLarge and small straws yyStack of small appetizer plates yyBasket filled with rolled silverware yyExtra fuel cartridges for candles yy2 to 3 clean dry bar towels to wipe down tables 99 Replace damaged or missing menu pages.

Closing Checklist
Cash Out Duties:
99 After last call, close remaining open tabs. 99 Make sure that credit card totals and tips and batch report match. 99 Organize and adjust credit card receipts, separating them by type (Visa, MC, etc) and give to bartender. 99 Collect credit card tips from bartender. 99 Tip bartender, busser and food runner accordingly.

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Closing Side Work:

99 All servers must polish and roll 32 wraps of silverware each and mark your batches when complete. 99 All servers must clear off sections and wipe down entire work area, tables, chairs and booths.

Each cocktail Hostess is required to complete at least one duty specified below in addition to rolling silverware.
yy Coffee maker, pots, and stand are to be cleaned and wiped down thoroughly yy Wipe down leather seats and booths with leather cleanser yy Wipe out all service well and throw away any trash yy Clean and scrub down walls and basin sink yy Clean all menus and place on dance node yy Wipe down, clean off and take apart candles if needed. Replace all empty fuel cartridges. Place candles next to menus on base box. yy Wipe down all cocktail trays yy Organize and clean up the stage display after closing yy Clean and dry ashtrays in the back and return them to waitress stations

OPENING/CLOSING DUTIES ARE TO BE SHARED BY MORE THAN ONE COCKTAIL WAITRESS IF MORE ARE AVAILABLE.

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Lychee Martini

Cocktail Waitress
Duty Procedures Acknowledgement:
We are in the business of entertaining people and making good first and last impressions so that they will return again and again. Each night we invite customers to our establishment to have a fun and entertaining evening. The atmosphere we create for our customers depends on how we treat them. By personalizing and treating our customers as if they were in our home can make a great impact as hosts. Our goal is to treat all of our customers as if they were treasured friends who come spend time with us; they need attention, sincerity, and entertainment. Thus, it is of the utmost importance to personalize your service in order to make a good impression, increase sales and tips, and build up a regular clientele.

Patron Relations:
1. Servicing tables is our top priority. Patrons should be greeted and seated within 1 minute, and their drinks should be served within 5 minutes. 2. Greet patrons and introduce yourself. If you cannot get to them immediately, place a beverage napkin in front of them and let them know youll be with them as soon as possible. 3. Give every patron a menu. Make menu suggestions and know how each item is prepared. 4. Use active language such as What may I get for you? instead of May I get you something? This will let you be more sales-oriented and make extra suggestions to the patron. 5. Always repeat the patrons order back to him/her to avoid mistakes. 6. Try to hit all or as many of your tables as possible and then return to the bar and place all orders at once.

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Cleanliness:
Our patrons come here to be in a welcoming place. Cleanliness goes a long way toward achieving that feeling and goal. 1. Clean constantly replace napkins and beverages, empty ashtrays and bring new ashtrays every time you serve food. Bring napkins to the table with condiments. 2. Place napkins in front of non-drinking patrons to alert other patrons that they have been served as well. 3. Make sure the area around your station is clean and free from spills. Keep a bar towel on your tray and alert a sweeper of any spills.

Enhancing the bar experience:

Our patrons are educated about various beverages and tend to be consistent in their habits and choices. They are extremely savvy and will not respond positively to the typical upselling methods. With this in mind, we are to avoid encouraging the patron to upgrade to a more expensive drink. Instead, consider using the following approaches: yySuggest specific brands based on patrons requests only. yyBe knowledgeable about all aspects of our products pricing, flavors, and quantities and keep expanding on that knowledge. yySuggest one more cocktail when the patron is of the way finished with the current drink.

Marketing:
We will be conducting numerous marketing campaigns along with many promotions year-round. The success of these campaigns and events requires your support and enthusiasm, and passing that along to the patron. Elements you will need to be familiar with include: yyDay and time of event or promotion along with any sponsors (media, liquor companies) yyHave special products available (if applicable) yy Relevant product pricing yyContests, drawings and other interactive opportunities for the patron
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Credit Card Processing Guidelines:

All guests must present a valid credit card and picture ID in order to establish a bar tab. If no tab is requested, patrons may only use cash to purchase beverages. Make sure the ID matches the person, then swipe the credit card to gather the patrons basic information and return the card to the patron. Inform the patron of any additional authorization hold on their credit card tab. Show the patron the tab before processing their card for the tab amount, then present the receipt to the patron for signature and gratuity. Make sure the guest leaves a copy of the receipt so that gratuity can be added to the transaction. Then, attach the receipt to the guest check for storage.

Avoiding Credit Card Fraud:

If the math on a receipt is not correct, you are to use the LOWER amount and notify a manager IMMEDIATELY. Credit card fraud is a criminal offense and will result in severe penalty and punishment including, and up to, imprisonment, fine and/or termination of employment.

When Accepting Travelers Checks

1) You must make sure the check is in US currency and witness the patron signing the check. 2) Ask for valid, signed ID and include the following information on the back of the check: 99 state of issue (or country for passport) 99 ID number 99 birth date 99 write your initials on the front right corner of the check

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Lychee Martini

Cocktail Waitress
Running Tabs
We accept payment in the form of MasterCard, Visa and American Express as well as cash and travelers checks. 1. Ask patrons during initial contact if they will pay cash or run a tab (CASH TABS ARE NOT PERMITTED). If running a tab, obtain a credit card and valid picture ID from the patron. Let the patron know it is their responsibility to ask to have the tab closed at a certain point or at the end. Ask the bartender to open a new tab. Return the ID to the patron but keep the credit card with the tab until closing. Every time you place an order for the table, give the bartender the tab number and then place your order. When closing a tab, get the final amount from the bartender. Run the credit card and have the patron sign the receipt. Return the check stapled back to back with the receipt to the bartender and collect your tip. If the patron leaves without signing, you will not be responsible for the tab but you will not receive your tip. When a patron pays in cash, always repeat the amount back to them when returning the change to avoid giving incorrect change.

2. 3. 4. 5. 6.

Drinking and Smoking Policy:

Drinks are not to be served to any one under the age of 21 on our premises. Employees may be served only with a managers approval. Smoking in the club is strictly prohibited.

Checking IDs:
1. Always ask to see ID if the person looks under 30 years of age. Valid IDs: License, State ID or Passport-must all include photo. Be aware of alterations of a document: (a) Taped document

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(b) Very thin/thick laminate (c) Shiny or dark letters (d) Conflicting numbers on temporary permit (e) Overlaid or pieced into photo (f) Inconsistent lettering 1) Always be polite when asking for ID. If you turn away someone, be goodnatured as they will turn 21 one day. 2) Do not negatively check IDs as if every ID will be a fake, but remain alert. a) Height, weight, race, color, sex b) Ear position c) Cheekbone, nose, chin, mouth and lip, eye spacing construction 3) You have the right to refuse an expired or out of state ID. Never accept if the ID seems to be altered. a) Poor quality laminate b) Small or flimsy c) Lettering-block style, inconsistent spacing, improper alignment, very thin lettering d) Poor quality photo e) Rough edges f) Poor artwork g) No physical description h) Improper endorsements 4) NEVER ADMIT ANYONE UNDER 21, NO ACCEPTIONS. Front door will maintain a valid ID reference book. When in doubt contact a manager.

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Essential Supplies:
99 Smile 99 Uniform according to standards 99 Pens 99 $25 bank 99 Lighter 99 Stapler 99 Staples 99 Mints (no gums) 99 Cocktail tray 99 Cash caddy 99 Beverage napkins 99 Ashtrays

Female uniform guidelines:

yyClosed-toed, rubber-soled, black work shoes with a slight heel yyBlack form-fitting pants (not faded) yyHair and makeup hair must be arranged before you start your shift and makeup cannot be too dramatic yyPerfume not too heavy or overpowering yyNo excessive piercings

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Male uniform guidelines:

yyClosed-toed, rubber-soled, black work shoes yyClean, non-faded black slacks yyCleaned and pressed, non-faded, button-down, long sleeve black dress shirt (must be tucked in) yyBlack belt with silver buckle yyNo visible necklaces or bracelets yyNo earrings/piercings yyCologne not too heavy or overpowering yyHair must be arranged before you start your shift

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Lychee Martini Martinis

007
Bacardi O, orange juice, 7up

Almond Joy
Skyy Vanilla Vodka, Bacardi Coco Rum, and chocolate Liqueur, served with coconut shavings and a chocolate rim

Bellini
Ketel One Vodka, Peach Schnapps, House Champagne, Peach Puree and a splash of orange juice

Black Cherry Cosmo

Ultimat Black Cherry Vodka, Citronge and cranberry juice

Cantaloupe
Idol Vodka, Marie Brizard Watermelon, and orange juice

Caramel Swirl
Three Olives vanilla Vodka, Butterscotch Schnapps, Amarula Cream Liqueur, served in a sugar rimmed glass

Cherry Bomb
Three Olives Cherry Vodka, Red Bull Energy Drink, and a dash of Grenadine Three Olives Vanilla Vodka, Chocolate Liqueur and cream, served in a cookie crusted rimmed martini glass with an Oreo Cookie

Down and Dirty

Ketel One Vodka and olive juice served with 3 large olives

Espresso Martini
Reyka Vodka from Iceland, Borghetti Espresso Liqueur and Irish Cream

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Fly Me To The Moon

Finlandia Vodka, Citronge, Watermelon Pucker, sour mix and pineapple juice

Goose O Cosmo
Grey Goose LOrange, Citronge and cranberry juice

Grape Crush
Three Olives Grape Vodka, Grape Pucker, sour mix and 7up

Green Apple
Three Olives Green Apple Vodka, Sour Apple Pucker and sour mix

Huckleberry
44 North, Huckleberry Infuse Vodka with a dash of Blue Curacao and fresh wild blueberries

Key Lime Pie

Finlandia Lime Vodka, KeKe Beach Key Lime Liqueur and Crme, served in a graham cracker rimmed martini glass

Lemon Drop
Ketel One Citroen Vodka, Citronge, sour mix and freshly squeezed lemon juice, served in a sugar rimmed glass

Mango Madness
Finlandia Mango Vodka, Mango Schnapps and a splash of pineapple juice

Masterpiece Bleu
Ultimat Vodka with 3 blue cheese stuffed olives

Mochaccino
Van Gogh Double Espresso Vodka, Starbucks Coffee Liquor, Dark Crme de Cocoa and a splash of cream, garnished with a rock candy stir stick

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Palm Beacher
Three Olives Raspberry Vodka, Three Olives Berry Vodka, Citronge, lime juice and cranberry juice

Platinum Martini
Gran Patron Platinum chilled

Purple Passion
Finlandia Wild Berry Vodka, Chambord, sour mix and 7up

Red Apple
Finlandia Cranberry Vodka, Apple Pucker Liqueur and cranberry juice

Sex In The City

Finlandia Vodka, Peach Schnapps, cranberry juice and pineapple juice

Three Chocolates
Three Olives Chocolate Vodka and Godiva Dark Chocolate Liqueur, served in a white chocolate swirled martini glass

The Good Life

Bacardi Grand Melon, Sugar-free Red Bull and a splash of cranberry juice

True Blue
Ketel One Vodka with a splash of Grand Marnier, Blue Curacao and freshly squeezed lemon juice topped with house champagne

Ultimate White Chocolate

Ultimate Chocolate Vanilla Vodka, Godiva White Chocolate Liqueur and Cream, served in a dark chocolate swirled glass

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Lychee Martini Break Time Regulations

1. Food may be eaten after or before your shift. 2. Every employee is entitled to a 15 minute break for every 4 hours worked. 3. Communicate with your colleague to have your area covered. 4. Breaks must be approved by a manager. 5. All breaks must be taken in the designated area. 6. Breaks may not be taken during peak hours. 7. Smoking in the club prohibited at all times.

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Lychee Martini Maintenance/Repairs

soda fountain system/ice machine)

Urgent Repairs: (electrical problems, cash registers, bathroom issues, broken

yyAny issue requiring immediate attention will require immediate notification of management. 99 If we have the ability to do so we will fix the problem immediately, otherwise the appropriate servicing company will be notified. 99 If the servicing company cannot repair it immediately, management will take necessary steps to get through the days business and it will be documented in detail in the managers log and placed on the Maintenance/Repairs board and will be followed up by management the following day.

cabinet)

Non-Urgent Repairs/Maintenance: (light bulbs, torn upholstery, broken

yyDocument any fault or concern and hand over to management before the end of the business day. yyManagement is responsible to document it on the Maintenance/Repairs board and follow up on the issue until it gets corrected.

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Lychee Martini
Dos and Donts
99 Do show up 10 minutes early for your shift. 99 Do arrive ready to work. Eat before your shift. 99 Do clock in and out for every shift and break. 99 Do know your schedule. 99 Do make arrangements so that your shift is covered if there is an emergency. 99 Do open credit card tabs for every table/customer. 99 Do double check when returning a credit card to its owner. 99 Do have a managers approval for any and all drinking. 99 Do try to upsell shots, top shelf liquors, champagne, food, etc. 99 Do request time off at least 2 weeks in advance. 99 Do know the difference of a request and a demand. 99 Do know all promotions and pricing. 99 Do get familiarized with the menu. 99 Do assist when something is to be done, even if its not your section, table, customer, duty. TEAMWORK 99 Dont be late. 99 Dont ask for server cuts, the manager on duty knows when to do this. 99 Dont ask to change your section. 99 Dont use your cell phone while working. 99 Dont touch the computer except for clocking in or out. 99 Dont eat out on the floor. 99 Dont ever smoke in front of patrons.

I, the undersigned, understand and acknowledge the presentation guidelines required that are stated throughout this training booklet. I also understand that I will be evaluated periodically to reassure my performance is up to standard and that my continued employment is subject to achievement of these requirements.

Signature

Date

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