First Semester Finals Week 2009

Hey Everyone!
As 1st Semester comes to a close I wanted to take the time to say thanks to all of our wonderful baristas who have been so flexible and understanding regarding the changes we've made to improve the Brew. We couldn't have done it without you!
Schedule:
The finals week schedule has been emailed out to everyone - please double check when you work. We will not be accepting any subs or shift changes since you were able to pick they hours you wanted to work.
Bravo's:
Quite a few employees have received BRAVO's this month for going above and beyond the call of your everyday barista duties. Just a couple: Peter Ruzicka for doing the dirty work of cleaning behind the dishwasher in the Bayou; Lisa Wells for dealing with a broken key, crazy lines, and location switches all in one day; Isabelle Denton for switching locations without losing her good attitude on short notice. There were definitely more baristas of note - but look how great your co-workers are! Let's all try to step up and follow their wonderful examples.
Hiring and Training:
You might see some new faces in the next few weeks if you are around. We've hired 5 new baristas and are looking to hire about 10 more by the end of break. We'll be having training session this week as well as right before next semester starts. If anyone wants to attend a training session to pick up some instruction on procedures or brush up on their bar skills, the more the merrier! So, if you see someone behind the counter you don't recognize - chance is they're new. Say hello!
Finals:
Good luck everyone! Have a great break and a great holiday season! Keep your eyes open for a 2nd semester schedule arriving in your email inbox sometime in the second week of January. Travel safe and have a fun and peace-filled break!

December Updates!

hi brew crew!
i hope everyone is enjoying the snow flurries we've been having! just a reminder that you need to sign up for finals hours as soon as possible! the schedule is filling up really, really quickly so get a move on.
DRINK SPECIALS:
please remember that even though the pumpkin spice latte, or the vanilla bean tea latte or any of our past drink specials are no longer the "special" we can definitely still make them when ordered. just remember to keep ringing they up under their appropriate BREW SPECIAL or SCC SPECIAL button. we're working on making the buttons and the register even easier for you come next semester. keep your eyes peeled!
CHRISTMAS PARTY:
all brew employees are invited to the christmas get-together this thursday, december 10th from 5p-7p. it's going to be held in brooks lounge in the AMU with an optional white elephant gift exchange around 6p. there'll be food and festive attitudes all around! definitely come and celebrate before finals hit!
SPRING SEMESTER SCHEDULE:
as you know, your SMs are working really hard on getting all of your spring semester availability together to create the new schedule. please make sure you are updating them as soon as anything changes/comes up.
MANDATORY SAFETY TRAINING:
last week friday we had the first of two safety trainings. if you did not make friday's you are required to come to tuesday, december 8th's from 2:30-3p in AMU 157. if you can't make it you need to let your SM know and you will be held responsible for reading the material and signing off in a timely manner outside of your scheduled shifts.

Clean Up Everyone! Clean Up!

Hi Brewistas!
Sub Shifts
Everyone is doing a great job with discussing their schedule needs with Brew Management, however, we need everyone to remember that you signed on to the shifts you have. If they no longer work, we'll try to accommodate you. However, you are only allowed 8 sub requests a term. Any more and there will have to be disciplinary actions taken. Keep this in mind.
Brew Upkeep
Once again, we are totally impressed with the level of work our baristas and dteam-ers are putting in, however, this shouldn't stop once you step out from behind the counter. Customer service is the most important part of your job... and who wants to sit at dirty tables and use a gross condiment bar? No one! Everyone needs to really start stepping out from behind the bar a few times during their shift. Wiping tables, filling sugars, picking up stir sticks from the floor is all a part of your job description. It might not be glamorous, but its a necessity.
Mandatory Safety Training
There are mandatory safety trainings twice a month now for all Sodexo employees. As you are Sodexo employees - this means you! You only have to attend one of the two options per month, but these are not optional. The first ones are going to be in November.
Friday, November 6th 2:30-3:00pm in AMU 227
OR
Monday, November 9th 2:20-3:00pm in AMU Ballroom E
Please talk to your mentor student manager, supervisor, or Kathy if you have any issues. You must go to either Friday's or Monday's session.

Enjoy your fall break!!

Welcome to October!

Hey Everyone!
Starting next week (week of Oct 5th) we will be offering Pumpkin Spice Lattes, Maple Spice Lattes, Frosted Pumpkin Muffins, and Caramel Apple Cider. Watch for the banners to be changing too, explaining to our customers what we are offering this month.
When you ring up drinks on your register, remember:
Brew: Pumpkin Spice
SCC: Maple Spice
Coffee/Bakery Combo: Frosted Pumpkin Muffin and 16oz coffee
Cider: Caramel Apple Cider
Recipes will be out at all locations too for you to refer to when making these new drinks!

Thermometer Holders:
All locations that use steaming thermometers are equipped with thermometer holders. THERMOMETERS MUST NEVER GO IN THE DISHWASHER. To clean them, fill the holder (a square-ish container that has a lid with small holes in it) with sanitizer solution (the same you use for sanitizer rags) and place the thermometers in the holes in the lid. Change that water every two hours, just as you should be doing with your steam wand rag water. This will keep the thermometers clean and avoid any dishwasher contact.

Uniforms:
As you all know, you've been issued a Brew Cafes uniform. However, we've been seeing quite a few people leaving parts of this uniform at home! When you work, you MUST be wearing a COMPLETE uniform or you will be asked to punch out and go complete your uniform. This includes:
Brew Tshirt
Jeans
Socks -- seriously... socks, nylons, whatever but your feet must be covered
Close-toed/heeled shoes
Apron
Name Tag -- if you haven't received one yet, let your mentor know. You are responsible for wearing this as part of your uniform.
NO NAIL POLISH
NO DANGLY JEWELRY
Hair must be pulled back

BRAVO!
We've already had 5 people receive BRAVOS this week! And its only the 2nd! These employees are all in the running for either a gift certificate to the Lunda Room or The Annex! Congrats to:

• Bridget Moore and Lucas Hartwig for receiving awesome comment cards - customers notice your great work and so do we!
• Lizzie Mitty, Emma Nelson, and Marisa Riley for stepping up in an early morning pickle! Your work was greatly appreciated!

New Payroll, New Events, and New Specials

As you can see from the title of this week's posting, there area few updates that need to be made and some great new things going on.
Payroll:
First of all, you are required to sign your payroll sheet every week. Sign it right away, sign it on Wednesday, but you have to sign it before it gets picked up from all outer locations on Wednesday afternoon. This is important and will insure you get paid correctly and on time.
BRAVO:
As some of the returning employees may know, we are continuing with the BRAVO program again this year. Basically, this is a program to recognize all the great employees we have that go above and beyond the call of duty. We're not talking taking out the trash when asked, but big things like tackling a large cleaning project or picking up lots of emergency shifts. We want to say thank you! Brew Management and Retail will be giving tickets to distribute to any Brew employee we catch being amazing. Your ticket will then be filled out with your name and awesome deed and entered into a drawing for either an Annex or Lunda gift certificate. That's it! Just keep being great Brew employees.
Coffee:
As you might notice, we are now going to be offering all 4 coffees at The Bridge and Cudahy in addition to the Bayou. Our customers asked for it and we're going to deliver. This also means that you all need to keep an eye on your needs lists so we can offer all coffees every day.
Helping the Cause:
The Brew is going to continue striving for new and better ways to help the environment and community. Our efforts with collecting milk caps for SEDA (School of Early Development and Achievement) is going really well. Every location is equipped with a milk crate and garbage bag to collect all Kemps milk caps.
Secondly, we are selling baggies of 2 cookies for 1.25 in support of Breast Cancer Awareness. They are chocolate cookies with PINK chips. Ring them up under "Sugar Cookie" until the register set up is complete (early October).
Specials:
Keep and eye out for next week's blog. Our new Brew Latte Special, drink special, and bakery special will be updated for you including recipes!

Cleanliness and Upkeep

Congratulations on your first few weeks of school and work! You all have been doing a great job, however there are a few things that need some extra attention and care from here on out.
Garbages:
All garbages are the responsibility of the scheduled baristas. This means keeping an eye on the level of all behind-the-counter garbages and recycling AS WELL AS all cafe/customer-use garbages and recycling. You must empty the garbages before they become over-flowing because it is difficult to lift these heavy bags for both the baristas and facilities staff. Break down all cardboard and dispose of all recycling in their appropriate receptacle. Please don't leave this for the closers to deal with!
Tables and Condiment Areas:
Since it is FLU SEASON and we are all aware of the H1-N1 virus' presences in Wisconsin, constant cleaning is key to staying healthy. It is your responsibility as employees to continuously wipe down all surfaces with disinfectant sanitizer (EcoLab's 146). Each location is equipped with sanitizer spray bottles and rags for cleaning. At each location you are responsible for:
Brew Bayou: All counter tops, condiment stations, computer area, computer key boards/mouse, cafe tables
Brew @ the Bridge: All counter tops and condiment station
Brew Cudahy: All counter tops, condiment station, and Lagoon tables if they have been made dirty/wet by our drink/food customers
Brew Straz: All counter tops and condiment station
Legal Grounds: All counter tops
We will be expecting everyone to pay close attention to the cleanliness of their work stations - this means the ENTIRE cafe.
Hand washing:
Do it. Often. There will be hand-sanitizer available at all locations, but this is not a substitute for hand washing. Hand washing includes WARM WATER (cold water will not do), SOAP, lathering for 2 "happy birthday songs", rinsing with WARM WATER, and drying with a disposable PAPER TOWEL or HAND DRYER. Don't use your jeans, apron, pink towel, or shake your hands to dry them. Do it properly and we'll all stay healthy (your customers too!).
Safety and Sanitation Logs:
Every location should be equipped with a Sanitizer Log, Dishwasher Log, Thermometer Calibration Log, and Cooler Temp Logs. These must be done every day. The openers are responsible temping all coolers, turning on the dishwasher and running one wash cycle to record these temps on the Dishwasher Log, and testing the Sanitizer once they fill the steam wand rag bucket. Throughout the day you will be responsible for updating these logs as required. Please see a supervisor or student manager if you need further instruction.
Stocking:
Everyone hates waste. In order to prevent this, we need to be stocking all locations and their products using the FIFO method. FIFO (First In, First Out) will aid us in avoiding wasted product due to it being out-of-date. You will be held responsible for using this method and for reminding your co-workers of this important procedure.

Dates To Remember – Fall 2009

Below are listed the date and activity. Some are mandatory events and other are fun, non-mandatory events. Please plan accordingly!
September 18: All Staff excuse forms due
September 26: All Staff **mandatory attendance**
October 10: Al’s Run
** teams must register by September 11**
(you can also sign up to participate by volunteering through Ali M. in the Marketing Office)
October 13: Pumpkin Decorating
November 16-20: AMU Food Drive
December 9: Cookie Decorating
Hope to see you all there!

Handbook: Espresso and Coffee Drink Creation

Coffee, Espresso, and Drink Creation
Pulling shots and steaming milk perfectly are two of three parts that you need to know about working an espresso bar and making the highest quality drink possible. The third is how to assemble the drinks.

Production:
o Steam milk first
o Pull shots second

Assembly:
o Espresso goes into your cup first
o Steamed Milk
o Cap with foam/ whip

Coffee:
Weigh .47lbs for large airpot. Grind on C.O.D. setting into filter. Place grounds and filter into brew basket. Make sure switch is flipped to FULL. Press start. For smaller airpots, weight .32lbs and proceed as usual.

Espresso:
17-28 second brew time. Let sit for no longer than 20 seconds.
Solo: 1 shot of espresso served in a small cup
Doppio: 2 shots of espresso served in a small cup
Con Panna: espresso with whipped cream served in a small cup

Steamed Milk:
Steam milk to 160 degrees unless otherwise instructed by customer.

Americano:
12oz – 2 shots of espresso poured over hot water
16oz – 3 shots of espresso poured over hot water
20oz – 4 shots of espresso poured over hot water

Iced Americano:
12oz – 2 shots of espresso poured over cold water and ice
16oz – 3 shots of espresso poured over cold water and ice
20oz – 4 shots of espresso poured over cold water and ice

Café Au Lait:
Fill cup with ½ coffee of customer’s choice and ½ steamed milk of choice, cap of foam

Cappuccino:
12oz – 1 shot of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam
16oz – 2 shots of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam
20oz – 2 shots of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam

Latte:
12oz – 1 shot of espresso topped with steamed milk and ¼ inch of foam
16oz – 2 shots of espresso topped with steamed milk and ¼ inch of foam
20oz – 2 shots of espresso topped with steamed milk and ¼ inch of foam

Flavored Latte/Mocha:
12oz – 1 pump of sauce or 2 pumps of syrup in bottom of cup. 1 shot of espresso topped with steamed milk and ¼ inch of foam
16oz – 1.5 pumps of sauce or 4 pumps of syrup in bottom of cup. 2 shots of espresso topped with steamed milk and ¼ inch of foam
20oz – 2 pumps sauce or 5 pumps of syrup in bottom of cup. 2 shots of espresso topped with steamed milk and ¼ inch of foam

Breve:
12oz – 1 shot espresso topped with steamed half & half and ¼ inch of foam
16oz – 2 shots of espresso topped with steamed half & half and ¼ inch of foam
20oz – 2 shots of espresso topped with steamed half & half and ¼ inch of foam

Hot Chocolate:
12oz – 2 pumps chocolate
16oz – 3 pumps chocolate
20oz – 4 pumps chocolate
Steam milk to 160 degrees, pour, stir, and top with whipped cream

Steamer:
12oz – 2 pumps sauce or 2 pumps syrup
16oz – 3 pumps sauce or 4 pumps syrup
20oz – 4 pumps sauce or 5 pumps syrup
Steam milk to 160 degrees. If syrup is being used, add syrup directly to the milk and steam together to avoid curdling. Pour and top with whipped cream.

Third Shift (available only in 20oz):
1 pumps vanilla syrup
1 pump caramel sauce
1 pump chocolate sauce
3 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)

International Hot Chocolate (16oz):
1 pump chocolate sauce
1 pump Irish Cream syrup
1 pump cinnamon syrup
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)

Turtle Latte (16oz):
1 pump caramel sauce
1 pump chocolate sauce
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)

Mystic Mint (16oz):
2 pumps mint syrup
1 pump chocolate sauce
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)

Chai:
Measure in cup ½ chai tea concentrate and ½ milk
Steam to 160 degrees

Iced Chai:
Measure in cup ½ chai tea concentrate and ½ milk, leaving 1 inch of room at top of cold cup
Fill the rest of the cup with ice.

Iced Latte:
12oz – 1 shot of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk.
16oz – 2 shots of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk
20oz – 2 shots of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk

Flavored Iced Latte/Iced Mocha:
12oz – 1 pump of sauce or 2 pumps of syrup in bottom of shaker. 1 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk.
16oz – 1.5 pumps of sauce or 4 pumps of syrup in bottom of shaker. 2 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk
20oz – 2 pumps sauce or 5 pumps of syrup in bottom of shaker. 2 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk.

Italian Soda (16oz):
6 pumps syrup
San Pelligrino water
Fill with ice, pour back and forth into shaker.
Optional:
Splash of half & half or with whipped cream

Elvis Sighting
dark chocolate powder
2 shots peanut butter
1 shot banana
2 shots espresso
full cup of ice
blend to consistency

Cooler By The Lake
white chocolate powder
1 pump caramel sauce
2 shots espresso
full cup of ice
blend to consistency

White Chocolate Oreo
white Chocolate Powder
1 Scoop Oreo
2 shots espresso
full cup of ice
blend to consistency

Classic Frappe
full clear cup of ice
2 shots of espresso
1 scoop of dark or white choc powder
full cup of ice
blend to consistency

Baton Rouge Smoothie
3oz Raspberry
2oz Strawberry
2oz Lemonade
2oz Yogurt
Full cup of ice
Blend to consistency

Tango Mango
6oz Mango
3oz Yogurt
Full cup of ice
Blend to consistency

Strawberry Banana
4oz strawberry
4oz banana
1oz yogurt
full cup of ice
blend to consistency

Frozen Lemonade
7oz Lemonade
2oz Yogurt
full cup of ice
blend to consistency

Handbook: Guide to Steaming Milk

Guide to Steaming Milk
Steaming milk creates a nuanced flavor and texture that cannot be achieved by simply heating the milk.
When you are steaming milk you are introducing steam – heat and oxygen to the milk. The temperature of the steam sweetens the milk as the oxygen adds the texture of tiny bubbles, or foam.

NEVER:
*heat the milk over 180 degrees. 180 degree + is considered scorched
*use an un-sanitized rag to wipe the steam wand after wiping other surfaces of the espresso machine

ALWAYS:
*use a thermometer
*designate a rag for the steam wand only
*steam milk to 155 – 160 degrees
*STEAM DRINKS FOR CHILDREN ONLY STEAM TO 120 DEGREES
*steam to achieve a smooth and shiny texture
*bleed (or, turn on and off quickly) and clean the steam wand after use and before use
*soak and urnex the steam wand every night

Milk Steaming Guidelines:
Measure
o MEASURE the Milk
Do your best not to waste milk. Use the paper cup: leave 1 – 1 ½ inch of room at the top. Pour the milk into the steaming pitcher.
· Listen
o Begin steaming your milk:
Submerge the steam wand all the way in to the steaming pitcher/milk.
Turn on the steam wand all the way.
Slowly move the end of the steam wand up to the surface of the milk
LISTEN for the hissing sound – success! You are frothing milk!
· Look
Look at the temperature on your thermometer.
Froth until approx 120 degrees
Plunge the wand back down to the bottom of the steaming pitcher.
Turn the wand off at 155 degrees.

Trouble Shooting
Customer Requests “Extra Hot”
Steam milk to 170

Customer Requests “Not So Hot”
Steam milk to 145

Kids Hot Chocolate/ Kids Steamer
Steam milk to 120

Steam is not coming out of my steam wand
Your steam wand is clogged due to poor cleaning habits
Solution: Soak the steam wand in urnex and hot water for 15 minutes
If this does not solve the issue – contact a supervisor.
ASAP – serve Iced Drinks to customer

Handbook: Our Espresso Machine and How to Take Care of It

The Espresso Machine
Terms:
Group head – within the group head is the screen. All espresso bars, except Straz, are 2 group espresso bars.
Keep them well cleaned.
Always soak the screen at the end of the night.
Always use a group head brush and/or rag to clean up and inside the group head.
Portafilter – Used to transport espresso from the grinder to the espresso machine.
Within the portafilter is the portafilter screen.
Soak the screen at the end of the night.
Never dent/drop the screen.
Steam wands – Used to steam milk .
Always bleed and clean the steam wand after every use and before beginning a new drink.
Always soak the steam wand in urnex every night and during your shift.
Trays – Used to catch refused espresso.
The grated trays should be removed for cleaning.
The single solid tray beneath that should also be removed for cleaning.
Buttons, Knobs, and Levers -
Buttons turn on the flow of water in different ways.
The knobs turn on the steam wands.

When brewing espresso only use the buttons with the CUP –SHAPED ICONS
When cleaning the espresso groups use the button with the SWIRL SYMBOL

NEVER leave the water running for a prolonged period of time
ALWAYS keep everything clean. The slightest build up will cause shot time errors

Your espresso machine is much like a car – if maintained properly it will have a nice long life. The most important thing about maintaining your bar is to keep it very clean.

Espresso Bar Cleaning and Maintenance
After a Rush:
Bleed the steam wands
This means to quickly and safely turn the steam wand on, then off to clear any residual milk, chai etc.
Empty the portafilters
Clear all spend grounds into the knock box after every drink.
The heat from the bar dries the grounds and clogs the equipment.
Clean the bell creamers
Using hot water rinse the bell creamers clear of all espresso so as not to taint the next drink.
Tidy the bar space, wipe up spills, brush off grounds, and change sanitizer water.

Every Night After Close:
Soak the Steam Wands
Using a steaming pitcher and urnex soak each wand for 15 minutes.
Bleed the wand when finished.
Clear the Group Heads
Using a group head brush or rag clear the inner lip of the group head.
Backflushing:
After clearing the group head replace the portafilter’s screen with the solid insert, also known as a “blind” portafilter.
Put a dime size of urnex in the portafilter and place in clean group head that has be cleaned by brush or rag.
Press the button with a SWIRL symbol
10 SECONDS ON
10 SECONDS OFF
10 times for each group head
Urnex Bar Utensils, Screens, Ect.:
In a pitcher of hot water and a quarter-size amount of urnex, soak for 15 – 20 minutes.
Use a green scrub pad to remove all residue.
Hot Water Down Trap:
Under the grates is a trap – using hot water from the brewer, dump approx 3 small pitcher-worth of water to keep the trap clear

Handbook: Our Espresso Grinders

The Espresso Grinder:
The job of an espresso grinder is to store, grind and dose espresso. There are 2 types of grinders you will work with at the Brew – Automatic and Manual. The Grinders are technically different, but the fundamentals are the same.

TERMS: Starting at the top of the machine:
HOPPER – hold the espresso beans.
Keep it clean and free of excess oil deposits.
Also keep it full to maintain shot times

HOPPER STOPPER – Metal stopper at the bottom of the hopper.
When moved laterally, with stop the flow of beans.
This is helpful when cleaning, or to loosen stuck beans.
Use this stopper rather that hitting the sides of the machine to jostle beans free.

AUTOMATIC - GRIND KNOB – on the left of each side of the AUTOMATIC grinder.
This knob changes the width of the grinder gears inside the machine.
Rule of Thumb: One Half Turn = 3 Seconds.
The knob is clearly labeled to clarify which way to turn the knob to cure your circumstance.

MANUAL – GRIND DISC – directly below the hopper is a disk that you can turn left or right to achieve a finer or more course grind
Faster Pour = one tic mark in the direction marked “course”
Slower Pour = one tic mark in the direction marked “fine”

GRINDER HEAD / BURR – is located inside the machine where the portafilter fits. It is important to keep this area clean and free of build up.

ESPRESSO GRINDER Related Terms:

DOSING (MANUAL) – this is the method by which the barista measures the freshly ground espresso into the portafilter just before brewing. A heaping dose is dispensed, then the barista evens off the ground before using the tamper, see TAMPING.

TAMPING (MANUAL) – this is the method by which a barista packs the espresso grounds into the portafilter before inserting into the machine.

The Concept of Tamping: in general might help you understand how your grinder is working for you. To understand the concept of tamping think about how to stop a river – would you use boulders or sand bags? The answer is that you would use sand bags because the tightly compacted sand leaves little room for water to pass through.

This concept is exactly the same for espresso grounds.
· If the grind is too fine, your water will not pass through quickly; it will take a long time. Therefore you will have a long shot.
If the grind is too course, your water will pass through too fast; is will be fast. Therefore you will have a short shot

KNOCKING – this is the method by which a barista removes the wet grounds from the portafilter and into the knock box.
Automatic Espresso Grinder:
This grinder’s job is to grind and pack each shot for you.

HOW TO USE THE AUTOMATIC GRINDER
Lock the portafilter into the grinder and press either the regular or decaf button. The machine will then grind, dose and tamp your espresso for you! But you still have to remember a few things…

NEVER:
*leave the portafilter in the grinder for a prolonged period of time
*hit the portafilter on the counter top or with your hand after removing from grinder
(this loosens the espresso grounds and effects your shot times)

ALWAYS:
*rinse your portafilter before placing it in to the grinder
*keep your hoppers full
*brush out residual grounds from the in side for the grinder (the burr) at the end of each night and throughout your shift.
*brush off residual grounds from the lip of the portafilter before inserting into the group head.

Trouble Shooting:
Blinking Red Light
Anytime you get a blinking red light during or after dosing you will discard the shot and try again.
Your grinder is not receiving espresso beans.
Solution: Gently move the hopper to loosen beans.
Your portafilter has spent (wet) espresso in it
Solution: dump spent grounds. Wipe inside the grinder. Try again.
Long/Short Shots
Check list: Ask these questions BEFORE you change the grind
Is your hopper full?
Is your portafilter clean?
Are you pulling the portafilter tight enough into the espresso bar?
Are you hitting, jostling the portafiler after grinding?
Are you waiting more than 10 seconds from the end of the grinding process to starting the brew cycle?
Have you pulled 8 – 12 inconsistent shots in a row?
Changing the Grind:
Determine if you need longer or shorter shots (17 – 28 seconds). See the Concept of Tamping.
Turn the dial ONE HALF turn. This dial turn will change your shot time by 3 – 5 seconds.
Dose 3 shots of dry espresso and empty them out in to the knock box to get fresh grounds that have been adjusted. Begin brewing shots
Brew 6 – 8 shots before making the decision to change the grind any more.

If the grinder makes strange noises, etc. call a manager or supervisor.

Manual Grinder:
This grinder grinds the espresso – the barista is responsible for dosing and tamping.
HOW TO USE A MANUAL GRINDER
1. Grind the espresso
Turn the timer dial on the right, bottom of the grinder.
Only grind as much as you need for your current customers.
2. Dose the espresso
Pull the release lever to dispense a heaping dose of espresso into the portafilter
3. Tamp the espresso:
Using your finger, even off the heaping espresso in to a level surface.
Evenly place the tamper on the espresso and press hard.
The pressure you use is approximately 30 lbs of pressure.

Manual Tamp
Manual tamps follow the same principle as the automatic grinders/tamps: too hard and you will find yourself with long shots due to the compacted grounds. If you do not press hard enough, then there is too much space between the grounds and water will pass through too quickly.

NEVER:
*leave espresso grounds in the hopper over night
*hit or jostle the espresso after you are finished tamping

ALWAYS:
*time your shots
*grind as little espresso as possible
*tamp firmly and evenly
*brush off residual grounds before putting portafilter into group head

Trouble Shooting
Dry espresso is not coming out when I turn the dial
The grind is too fine or there is something lodged in the grinding gears.
Solution: Open up the gears by temporarily adjusting the grind to a more course setting.
Turn the dial. Once the item is dislodged return the dial to where you began and resume grinding.
Long/Short Shots
Check list: Ask these questions BEFORE you change the grind
Is your hopper full?
Is your portafilter clean?
Are you pulling the portafilter tight enough into the espresso bar?
Are you tamping too hard/too lightly?
Are you hitting, jostling the portafiler after grinding?
Are you waiting more than 10 seconds from the end of the grinding process to starting the brew cycle?
Have you pulled 8 – 12 inconsistent shots in a row?

Handbook: Coffee Guide

Coffee Guide
Our Coffee:
Our coffee is roasted by Stone Creek Coffee in Milwaukee, Wisconsin.
Stone Creek Coffee was founded by a local Milwaukee resident, and has 8 shops in the Milwaukee area.
Stone Creek Coffee promotes Socially Responsible Coffee (SRC), as well as organic (O), and fair trade (FT).
Roasting profiles are determined by the character of the bean. The character of a bean is defined by the region where it is grown. Most coffees are grown in Central South America and Central Africa and Indonesia. Blend profiles are created by the way in which the coffees work together.

“Mild” Coffee – Mild Coffee listed here while technically roasted to a “medium roast” still retain the profile of a mild coffee. Most single origin coffees lack the depth of the blends and therefore act more as a mild.
Mild refers to the way the coffee tastes, rather than the way in which it was roasted.
Tanzania Peaberry
Columbia
Guatemala
Organic Mexican (FT, SRC)
Organic Peru (FT, SRC)
Organic Sumatra (FT, SRC)
Organic Ethiopian (FT, SRC)
“Medium” Coffee – Medium Coffee should have a well rounded and robust flavor. In a “medium” coffee you may find a blend of dark roasted and medium roasted single origin coffee to create a balanced and satisfying taste.
Cream City Blend
Red Sky Blend
Market Day Blend (FT, SRC)
Organic Fair Trade Blend (FT, SRC)
Milwaukee Blend (SRC)
Seasonal Coffees vary, but generally fall under a medium to dark profile.
Dark Coffee – Dark Coffee should have a deep and powerful flavor with a lingering aftertaste associated with the body of the coffee. Many Dark roasted coffees have the word DARK in the coffee’s name – other names can be found below.
French Roast (SRC)
Full City Blend (SRC)
Dark Sumatra (SRC)
Dark Guatemala
Green Bike Espresso (SRC)
Dark Roasted Brazil (SRC)

Our Espresso
Our espresso is Green Bike Espresso. It is made with Stone Creek Coffee’s Socially Responsible Brazilian coffee and coffee from Guatemala. This espresso’s profile is bold, full bodied; sharp and dark with a buttery and smooth finish.
Espresso is a concentrated form of coffee. It is the freshest and purest way to enjoy strong coffee.
Our Espresso is brewed between 17 and 28 seconds.
Only keep an espresso shot for 20 seconds after it is brewed.

Handbook: Opening and Closing

Opening and Closing Procedures:
Each Location is Unique!
Though locations specific directions vary, note these common procedures for each location. During your mandatory training session, you will be made aware of location specific directions.

Opening
If you are a cashier – receive your bank and count in. Place bank in register upon arriving at location.
Weigh and grind coffee, begin brewing.
Open Air Curtain(s). Make sure bottles are faced forward and neatly aligned
Retrieve Bakery. Stock bakery according to plan-o-gram.
Retrieve Simply to Go food. Stock immediately.
Fill out food and bakery tracking forms.
Fill ½ and ½ and skim containers. Place on condiment table. Straighten and stock condiment table if not ready from previous night.
Warm up the espresso bar – pull approx 10 shots. Adjust grind if needed.
Turn all case lights on.
Fill red sanitizer bucket with sanitizer (1/2 full). Replace every 2 hours.
Return bakery cart and Simply to Go crate to designated areas.
Clear and wipe down public seating areas.
Turn on all lights and music.
Always open on time
Mid-Day
· These will depend on business and staffing. Designated duties will be posted in all locations, however, to give guidance.
Closing
· Restock throughout day. At end of day, restock what is necessary using FIFO.
· Mark out bakery and food. Throw out all bakery and any expired food.
· Sanitize/Clean all counter tops, glass, seating areas, condiment bar, etc.
· Clean the racks and bottom of the bakery case. No crumbs, frosting, etc.
· Run all airpots through the brew cycle using urnex. Rinse lids and wipe down.
· Backflush the espresso bar – soak parts in urnex
· Wash dishes: bakery trays, serving utensils, steam pitchers, cream containers, etc.
· Turn off dishwasher.
· Turn off lights in bakery case, coolers, and air curtains.
· Replace all protective/ thermal doors on coolers. Lock cooler cases if applicable.
· Soak Pepsi machine nozzles in ½ water ½ seltzer solution if applicable.
· Sweep and mop.
· Load up trash and dump in appropriate place.
· Close out register and credit card machine (AMU must be done by 11:30p).
· Turn off all lights.
· Lock the door
At the end of your shift everything with in reason should look full and clean.
Take personal responsibility for your shift by closing to the best of your ability and paying close attention to detail.

Handbook: Safety and General Expectations

Safety
Safety of Customers:
Please refer to the AMU Student Employee Handbook for all the rules and regulations regarding safety.
Public safety officers periodically roam through the Brew. However, if immediate presence is necessary, press the “safety alert” button underneath the counter. An officer will either call or arrive promptly. Please, if you or another customer feels uncomfortable by anyone or any situation, do not hesitate to press the button. These situations include, but are not limited to, sexual harassment, inappropriate verbal or physical advances, solicitation, etc.
Safety of Employees:
Especially during opening and closing shifts, but also throughout the entire day, we ask you to take Public Safety transportation, or travel in pairs while transporting money bags.
Safety Training:
Safety trainings will be held monthly. These are mandatory, paid meetings updating all employees on relevant safety information. These are to stay in compliance with Sodexo guidelines and OSHA and Health Department regulations. The information given in these meeting will apply directly to your jobs in the Brew and will go into effect immediately.
Quality Control:
We pride ourselves on expertly prepared drinks. In order to maintain this, we only serve the best products.
Consistency with Drinks
Follow recipes and assembly procedure; cap all hot drinks with white lids to prevent spills.
Cleanliness
Wipe down/sanitize all counter tops, clean all utensils, serve from stain-free paper cups.
Correct Portions
If you do not steam enough milk, don’t jip the customer. Just steam more and apologize for the wait.
If you run out of something as you are preparing a drink, ask the customer for a minute and retrieve/ask another barista to retrieve the product.
Available Stock
If you can predict a shortage of anything, run over to the AMU store room during a slow period. If no slow period is in sight, and the item is necessary to keep the location running smoothly (ie. last half bag of espresso), call the Brew AMU to see if someone could run it over. Make sure your register always has ample coinage, singles, and fives. Hopefully, extreme shortages can be prevented by stocking throughout the day and detailed “needs” list at close.
If in dire need, call the Supervisor Phone or the next in-coming employee to your location to pick up the needed item and bring it to you.
Air Curtain/Cooler Temperatures
· Every morning cooler temps will need to be completed and logged in the Cooler Temps binder. This is not an optional activity and will be check for completion.
Seating
· Constantly wipe down customer tables and push in chairs. Throw away old newspapers/straw wrappers/other left over waste. Keep computer area tidy and clean.

General Expectations
Behind the Counter Etiquette:
Clock-in and out for all shifts.
Stop what you are doing to serve the customer, approach customer with helpful and friendly demeanor.
Keep everything tidy and clean – glass: streak free, bakery case: crumb free etc.
Always serve beverages with a lid.
Personal items are stored out of sight from the customer:
AMU All backpacks, etc. placed in cabinet by front entrance.
Raynor All backpacks, etc. kept in back of work space on hooks.
Cudahy All backpacks, etc kept in back storeroom.
Straz All backpacks, etc. kept on designated hooks by stock.
Law All backpacks, etc. kept on designated hooks by cooler.
All Locations: No laptops allowed. No reading/study materials unless ALL other obligations are complete. This includes fully stocking your location, complete cleaning projects, etc.
Personal beverages have a lid and are out of sight from the customer and in designated areas.
No personal phone calls may be made during your shift. Cell phones must be out of sight by both fellow workers and customers. They must not be kept in your pocket, but can be checked periodically as long as they do NOT become a distraction. Keep it out of sight.
Eating behind the counter, loud talking, swearing, and excessive horseplay are prohibited.
Sitting behind the counter is prohibited at all locations, with the exception of Law.
Answer all Brew calls with “Hello, Brew __location______, this is __name_____”.

Duties and To Dos:
We want the Brew to be a fun place for everyone, both employees and customers. In order for this to happen, everyone needs to do his or her part. While working, you are expected to serve customers in a timely manner. Brewing coffee, cleaning, and stocking must also be completed promptly without it being first brought to the Brew Management’s attention. With the amount of business we have each day, it is essential that these duties are completed during your shift. Each location will be provided with a location-specific Opening and Closing Procedures check list to be completed each morning and night.

Handbook: Cashier Guidelines and Functions

Cashier Guidelines & Functions
Listed below are the Cash Handling Guidelines. As a cashier, you are required to adhere to these at all times as you, the cashier, are responsible for all funds while they are in your possession.
1. Cashiers are to count and sign for their banks at the beginning of their shift in the presence of management.
2. Cashiers are to initial the cashier log and set up the register before beginning a shift.
3. Cashiers are to ensure that the correct date and time is set on the register.
4. Cashiers are required to ring in all sales immediately with no delay.
5. If register does not have a register display showing charges and totals facing customer, a receipt is to be provided.
6. Cashiers are to close the register drawer between each transaction.
7. Cashiers are to place bills on ledge of register until transaction is completed.
8. Cashiers are to use the “tender” key only after all money has been received from the customer.
9. Cashiers are not to leave the registers unattended with the key in. When unattended, cash registers are to be locked and all keys removed.
10. Only one person is to work from a cash register drawer during a shift.
11. Cashiers are to ring in sales accurately at all times. Cashiers are responsible for knowing the prices of items on the menu. If the customer is purchasing something in a closed container, the cashier is to ask the customer to open the container to view its contents.
12. Cashiers and management are to count closing cash in each others presence and co-sign daily receipts.
13. Cashiers are to be held accountable for over/shorts according to Sodexo Policy.
14. Overrings are to be approved by management by the end of each day. All overrings are to be documented by the cashier, as they occur, on the Overring Record. The void key is not to be used.
15. Cashiers are not to read their own registers at the end of their shift.
16. Cashiers are subject to unannounced audits at any time by authorized Sodexo management.
17. All credit cards accepted for payment are to have a current date and be signed. The cardholder’s copy of the receipt must block out all but the last 4 digits of the account number, and suppress the expiration date.
18. Observe the following for Charge Sales:
• Charge sales are to be rung up in a similar manner to cash sales.
• Each transaction is to be accompanied by a supporting receipt, guest ticket, coupon, etc.
• The supporting charge sales document is to be held in a separate section of the register.
19. Cashiers are not to accept personal checks. The unit manager is responsible for changing check acceptance policies in compliance with client requirements. Payroll checks for Sodexo employees will not be cashed. Personal checks will not be cashed for “cash only”.
20. Cashiers are to notify a manager immediately if a customer complains of being shortchanged.
21. Cashiers are to place “cash pulls” in a tamper proof deposit bag and initial bag before giving to manager to place in safe.
22. There is to be no commingling of personal funds and Sodexo funds at any time.

Miscellaneous Cashier Rules
1. No personal items are to be kept at the register station. This includes wallets, purses, handbags, backpacks, coats, etc.
2. Cashiers are not to allow anyone to loiter at the registers and are not to have personal conversations while at the register.
3. Break times are to be strictly adhered to by all cashiers.
4. Cashiers are not to eat anything while at the register.
5. Cashiers are to wear identifying name tags at all times.
6. Cashiers are not to ring in their own purchases.
In addition, as employees of the Brew Cafes, tips cannot be accepted. If a customer offers a tip, please politely decline and explain that you cannot accept tips.
Please remember the following when counting, handling, or transporting cash:
· Never talk about cash or the amount of cash you handle.
· Never count cash in plain view. There is a designated cash counting room, on the 2nd floor of the AMU, adjacent to the Marquette Place Kitchen.
· Do not carry bank bags in the open. Conceal them in a back pack or bag.
· Never keep cash or valuables in desks or storage areas. Always secure the cash counting office when counting cash.
· Always complete cashier worksheets neatly, in pen, and follow deposit procedures.
· Always be aware of your surroundings when counting, handling, or transporting cash.
· Never give out change. You are not authorized to open the register unless you are making a sale. If a customer asks for change, please direct them to US Bank, or a change machine, located by the vending machines across from Natural Market.
· Always print receipts for Marquette House Account Transactions and staple to meal tickets. Meal Tickets must go in a separate envelope to be charged off to the appropriate house account. Also, ask the customer to sign the back of the punch card upon redemption and print and staple the receipt to the signed card. Also, print a receipt for all overring transactions and document on overring record.

Cashier Register Functions
Below are step-by-step instructions for the various register functions that will need to be performed as a cashier.
Reusable Mug Discount Ring in Beverage
Press MUG DISCOUNT
AMU Employee / MU Alumni Discount
Ring in Item(s) Press ALUMNI 1O%
Only ONE discount per customer
Coffee Card Redemption
Ring In Beverage
Have Customer Sign Back of Card
Press PROMO COFFEE
Press CASH
Press Receipt
Staple Receipt to Signed Coffee Card
Meal Ticket Redemption
Ring In Item(s)
Press MARQ HOUSE
Swipe Cashier Card
Press RECEIPT
Perform Over Ring
Press CASH
Press RECEIPT
Fill Out Over Ring Record
Unit Name/Number MU/Brew O18
Register Number 1
Shift 1, 2, or 3
W/E Date The next Thursday Date Today’s Date Amount see Due line
Tax see Tax line
Trans # Last 4 digits below date
Cashier’s Signature
*Over rings greater than $1O must be approved by a Supervisor*

Manager Register Functions
The below functions are reserved for those with Manager Privileges and the cashier on duty must request these functions when necessary. The Manager, Supervisors, and Student Managers are assigned Manager Privileges.
Turning printer on & off
Running Drawer Report / X Report
Running Sales Report & Resetting Register / Z Report
Transmitting Credit Card Batch Settlement

Discounts & Specials
· 2 Punch Tuesday — Receive 2 punches on your punch card with the purchase of any coffee, tea, or espresso drink.
· $1 Coffee Friday — Purchase any size of regular drip coffee for $1.00.
· Reusable Mug Discount — Receive 25¢ off any beverage, when served in their reusable mug.
· AMU & Alumni Discount — All AMU Employees receive a 10% discount when they show their AMU Fun Card. All Marquette Alumni receive a 10% discount when they show their Marquette University Alumni Card.
Each customer that is eligible for a discount (AMU employee or Alumni, etc.) can receive either their AMU discount or the daily special discount, but not both. There are NO multiple discounts.

Handbook: Uniform

Uniforms
As an employee of the Brew Cafés you will be expected to arrive to work on time and in uniform every day. If you arrive out of uniform, you will be asked to clock out and go home to correct the error in a timely manner. Acceptable Brew attire is outline below:
· Shirts — You are required to purchase a Brown Brew T-shirt prior to your first shift. You may also purchase an Eggplant Brew T-shirt as well. In addition, you will be given an AMU Employee t-shirt. Please be mindful that you are recognized as an AMU and Brew employee when wearing these to other activities. No adjustments may be made to these shirts; they must have sleeves that completely cover the shoulders. New and replacement Brew T-shirts are $12.
· Pants — Full-length jean pants free from holes or tears are required at all times. Shorts, skirts and Capri pants are not allowed. Pants must be worn at the waist and undergarments must not be visible at any time.
· Shoes — Shoes must completely cover the foot. Open toe, open heel, or high heel shoes are not permitted. You are highly encouraged to wear a slip-resistant shoe. If your shoes are a risk to your safety or to the safety of others, your supervisor will ask you to discontinue wearing them to work. Socks, nylons or stockings are required at all times.
· Apron — You will be issued either a half apron or a full bib apron. If you are issued a full bib apron, you must fold it down and wear it as a half apron. You must wear the apron at all times during your shift, with two exceptions. First, if you are leaving the service area to use the restroom. Second, if you are leaving the service area to take out garbage or recyclables. If you arrive to work with a dirty apron, your Supervisor will ask that you launder your apron prior to your next shift. Replacement aprons are $6.15.
· Nametag — Upon hire, you will be issued a name tag indicating your name, major and hometown. This nametag must be worn at all times while on duty. One the back of each name tag will be the AMU Employee discount that must be shown when receiving discounts.
· Hats — Hats may be worn. All hats must be clean and not related to other universities or contain offensive wording or images. Ball caps are permitted. Any other hat that may hinder sight or be a danger to others is not allowed. Santa hats okay.
· Replacements, extras — All Brew T-shirts will be purchased and the cost will be deducted from your paycheck via a payroll deduction form. This form is to be filled out and submitted when the new T-Shirt, or replacement apron, is requested and before it is issued. Cash and personal checks will no longer be accepted for new or replacement uniforms. A request for an extra or replacement uniform piece may be made at any time during the duration of your employment with the Brew Cafés.
· Personal Hygiene — Keeping good personal hygiene is important when working at the Brew. Shoulder length hair must be tied back completely or tucked under a hat. Facial hair must remain neatly trimmed.
· Nails, Jewelry, Earrings — State of Wisconsin Food Code prohibits acrylic or polished nails, as well as rings, with the exception of a smooth band. Wrist jewelry, including watches, is not permitted. Stud/post earrings are permitted, all others are not.
If you do not adhere to these guidelines on two or more occasions, disciplinary action will be taken.

Handbook: Payroll & Subs

Payroll/Timesheet Instructions
· When working at the AMU, punch in on your timecard upon arrival for your shift and punch out after the shift is finished.
o Use only the time-clock on the left!!!
· When working at either Cudahy, Raynor, Straz, or Law follow these instructions:
o Look up your name in the RED payroll binder. Names are in alphabetical order.
o Write the DATE you are working.
o Write the TIME-IN you arrived at the location if you are a barista, or time arrived at the Union if you count-in a bank.
o Write either CASHIER or BARISTA based on your shift listed on the schedule.
o Write the TIME-OUT.
§ If you are a barista, write the exact time you leave the location.
§ If you are a cashier, write the time your shift is scheduled to end. We have already accounted for the extra 30 minutes it will take you to count-out the bank on the schedule.
o Write HOURS WORKED. Add up the hours worked for that specific shift.
o Your timesheet at each location must be signed at the end of each pay period. This is to confirm you did indeed work those hours. This is for auditing purposes.

*Questions or circumstances not covered should be directed at a student manager/mentor.

MyJob is an online self-service system that will allow student employees to get employment-related information more easily by providing secure access in one online stop from any computer with internet access. Student employees can use MyJob to update W4 tax forms and enroll in or make adjustments to direct deposit information. Student employees may also view, but not update W2 information, pay stubs, and personal information (name, address, telephone number.) Student workers can update their address, phone number and other personal information by logging into CheckMarq and using the Student Self-Service tab. The website for MyJob is myjob.mu.edu. To login, use your CheckMarq username and password.

Subs
From time to time, you may be unable to work your regularly scheduled shift and will need to have a sub fill in on your behalf. The procedure for obtaining subs is as outlined below:
If more than 24 hours advanced notice, use the designated Brew Email List to send out an email stating that you need a sub, and provide essential details such as Day and Date, Time and Length of Shift, Type of Shift such as Cashier, Barista or Delivery Team, as well as at which location the shift is scheduled.
If less than 24 hours advanced notice, begin calling co-workers on the phone list to find out if someone is available.
Once a sub is obtained, a Shift Change form should be filled out and authorized by your Student Manager and/or Supervisor. These forms will be located on the back of the air curtain in the AMU.
Please note, sending out an email to the email list does not mean you are no longer responsible for the shift. You are no longer responsible for the shift ONLY AFTER a supervisor/student manager has signed your request form and you have placed it in the appropriate folder on the back of the air curtain. We will track the number of shifts you give up (switching shifts does not count), and if you are giving away too many shifts, your SMs will talk with you about rearranging your schedule. Giving up more than 8 shifts in a semester will require a meeting with your SM.

SUBSTITUTE REQUEST FORM
Requests MUST be given to a Supervisor/Student Manager on duty for approval
Requests should be made at least ONE DAY in advance
Exchanges MUST be equal — employees must be equally trained for the shifts that are being switched

I, ___________________________, agree to work for ____________________________ on ______________ at ______________. I, ____________________________ agree to work for __________________________ on _________________ at ______________________.

Signature: __________________________________ (requesting to exchange)
Signature: __________________________________ (agreeing to exchange)
Signature of supervisor/manager approving ___________________________________

It is recommended that you send a friendly email the day before the sub shift to both remind and thank the sub.

Handbook: Disciplinary Action & Breaks

Disciplinary Action
Each Brew Cafés employee is a valued member of our team, and we trust each of you to behave and work in a professional, respectful, and responsible manner. Any violation of work rules, as stated in the handbook, may be subject to disciplinary action. The disciplinary procedures are as follows:
First Offense: Verbal Warning This is document and placed in your file for reference
Second Offense: First Written Warning This is reviewed with the employee and signed by the employee, Student Manager, and Supervisor
Third Offense: Second Written Warning This will result in a meeting with the employee, his/her Student Manager, and a Supervisor to determine a course of action. This meeting may also result in a probationary period, suspension, or termination.
Fourth Offense: Termination Upon being terminated from the Brew Cafés, you will no longer be eligible for hire in any of the 16 other departments that make up the Alumni Memorial Union’s Student Employment Program.
Examples of violations of work rules include, but are not limited to leaving a shift early without permission, failure to follow verbal or written job instructions, falsifying a time card, reporting to work out of uniform, missing mandatory training sessions (including safety meetings and All Staff), cell phone usage while on duty (including checking voicemails and text messaging), unauthorized computer use, studying or eating while on duty.
The following violations may result in immediate termination; consumption or being under the influence of alcohol or illegal drugs while on duty, deliberate insubordination, theft of University or student property, unauthorized use of equipment (phones, computers, copies, etc.)
Sodexo and the Brew are committed to creating a safe workplace free from drugs and alcohol. In addition, Sodexo and the Brew will vigorously comply with all applicable laws, including the requirements of the Drug-Free Workplace Act of 1988. Being under the influence of an unauthorized controlled substance, illegal drug, inhalant, or alcohol on Company/Client premises, in Company/Client-supplied vehicles, or during working hours, is strictly prohibited. Any violation of this policy will lead to appropriate disciplinary action, up to and including termination.

Breaks
All breaks are to be coordinated with your co-worker(s) at a time when your break will not affect the flow of customer service. You are entitled to one fifteen minute paid rest period for each full four hour period worked. You are also entitled to a thirty minute unpaid meal period for every full six hour period worked. In addition, for every full eight hour period worked, you will receive a thirty minute unpaid meal period and a free meal from management, to be taken during the meal period.

Meals
Open food is never allowed behind the counter. Any violation of this policy will result in a written warning. Food may be purchased and consumed on breaks and meal periods only. Employees must be rung up by the cashier on duty as a customer.
The beverages permitted while on duty are drip coffee and fountain drinks; however, they must have a lid and must be clearly marked with your name. Beverages are not permitted to be in hand as you are ringing up a customer or preparing a beverage for a customer. Beverages must remain in areas designated by management at all times. Those locations are as follows:
Brew Bayou On counter, beneath stereo
Brew @ the Bridge On back counter by telephone
Brew Cudahy On table in room with coat hooks
Brew Straz On counter by phone
Brew Law On top of black cabinet
Staff members who are not on duty may receive a 10% AMU discount at all Brew Locations. Under no circumstances may a staff member who is not on duty step behind the counter, for any reason. Staff members who are not on duty may not ring themselves up for food or beverages. Staff members who are not on duty must wait in line along with regular Brew patrons.
All out of date food must be appropriately documented (mark out sheets, waste logs, etc.) and throw away as soon as possible. Left over food (Simply to go, Bakery, etc.) must be thrown away at the end of the day. Taking any of the food home is unacceptable and will be treated as theft.

Handbook: Availability and Attendance

Availability & Scheduling
Each semester, and before Finals Week, you are required to submit an updated availability to your Student Managers. This is intended so that you will not be scheduled during class time or during other commitments. The availability form will ask you for basic information, such as phone number, email address, requested hours per week, and date effective.
Once the schedule has been posted, you are not guaranteed a spot on the schedule if your availability changes. In the event this happens, the following three options are available:
Take a Standing Weekend Shift, if available
Take a Delivery Team Shift, if available
Remain on the Sub List and pick up shifts that come available
When preparing your updated availability for submission to your Student Manager, the following must be adhered to in order to prevent gaps or overlaps:
Allow ½ hour (to allow for travel) before any other class, club, practice, or other commitment begins.
Allow ½ hour (to allow for travel) after any other class, club, practice, or other commitment ends.
During Finals Week all staff are required to work a minimum of 8 hours. Of these hours, staff must work a minimum of 1 opening and one closing shift. Student Managers are required to work a minimum of 10 hours, following the above guidelines for regular staff. All shifts are on a first come, first serve (sign-up) basis. Please be aware of emails sent out by Student Managers announcing when sign-up schedules will be posted and taken down. If you fail to sign up for the required 8 hours, shifts will be assigned to you, regardless of your schedule.
During Holidays & Breaks, hours are limited. Priority is given to Student Managers seeking hours, then Shift Leaders, 4th and 3rd Year Staff, etc. Do NOT rely on hours for survival during these times. Hours will be scheduled based on the needs and number of customers who patron the Brew Bayou during these times.

Time & Attendance
When calling in sick, absent, or late for a shift, all employees must first call a Supervisor at 414 788 9617. When calling in, staff must speak directly with a Supervisor. The call must be made at a minimum of 2 hours prior to the scheduled shift start time. Email is not an acceptable means of contact when calling in. Upon returning to work for your next shift, you must have a valid excuse from a doctor or Marquette University Student Health Services. If you do not have a valid excuse, you will be written up, unless approved through Management.
Any employee who fails to call in, in accordance with our attendance procedures and who fails to show up for work as scheduled, at their designated start time, will be considered a No Call, No Show. Two No Call, No Shows will result in termination of employment.
If you are going to be tardy for your shift, contact the Supervisor to make them aware of the situation. Excessive tardiness will fall under the guidelines set forth below:
# of Tardies Action
2 1st Written Warning
3 2nd Written Warning
4 Final Written Warning
5 Termination
All absences are recorded on individual employee attendance records. Excessive absenteeism or tardiness will lead to disciplinary action up to and including termination of employment. Excessive absenteeism will fall under the guidelines set forth below:
# of Absences Action
2 Verbal Warning
3 Written Warning
4 Termination
From time to time, you may be contacted by Management to come in on a day off, start early or stay late on a shift. This will only be asked of you if your availability states that you are available during the times needed.

WELCOME BACK!

Welcome back everyone and welcome to our new Brew Baristas! I trust that you all had great summers!
A few things... there are training days this Wed Aug 19th and Thurs Aug 20th for ALL NEW EMPLOYEES. This is the schedule:
August 19 8 a.m. to 1 p.m.
OR
August 20 8 a.m. to 1 p.m.
*** if you are available there is the opportunity to stay past 1 p.m. to practice drink making****

The schedule for the training session will be as follows:
8:00-8:30 Brew Bayou tour
8:45-9:45 All locations tour
10:00-11:30 Barista Guide
11:30-12:30 Train on espresso bar
12:30-2:00 Practice drink making

There will also be mandatory training and orientation for all NEW and RETURNING Brew employees Saturday Aug 29th and Sunday Aug 30th. This is the schedule:
Pick ONE time session:
Group 1 --
9a-11a Barista Refresher Course (returning employees and pre-trained new employees)
11a-1p Manual, Safety, and Uniform Overview

Group 2 --
11a-1p Manual, Safety, and Uniform Overview
1p-3p Barista Training and Refresher Course (returning employees and new employees who were unable to make it to the Wed/Thurs training)

These will be the same for Sunday's training as well. This is MANDATORY, therefore you must attend one session. This is also where you will be receiving your Brew Tshirts. When the email goes out, you must respond with the group and day you will be committing to. There will also be a light working breakfast/lunch on those days. We can't wait to see you there!

Also, keep and eye out for new updates and info here, on the Brew Blog. This is your place for up-to-date information and facts. This is also where you can access the updated Barista Handbook!

Procedures and the End of the Semester

Hey All, Just a few updates for the remaining few weeks of this school year! Even though the semester is almost over, it's not over yet! Please remember to keep working hard!
Finals Week Sign-Up:
Finals week sign-up is posted behind the air curtain in the Bayou. Please sign up for at least 8 hours total during the week. This is mandatory. SM's and ASM's need to sign up for 10 hours and at least one opening or closing shift. This sign-up will be taken down on Thursday and times will be filled as needed after the schedule has been put together. If you are wanting more hours, alert your SM and they hopefully find some for you!
Coffee Change and May Special:
We will be switching our drip coffee as follows, please be aware:
Mild/Fair Trade/Organic: Organic Mexican
Medium: Cream City Blend
Bold/Dark: Dark Guatemala
Decaf: Decaf French Roast
We will also be featuring our May drink special on May 5th - Cinco de Mayo! It is a Mexican Hot Chocolate (dark chocolate, cinnamon, vanilla, espresso and steamed half & half) and we will be offering Churros on May 5th only as our bakery special for the holiday. Yum!
Waste Log:
Last but not least, we will be implementing a Waste Log at all locations. If anything is found that is past its expiration date, please call a Supervisor or Manager and make them aware of the old product. Then write the item and how many on this waste log so we can make a better effort to eliminate waste. This will save us money and be better for the environment and everyone in the long run.
Blog and Emails:
Everyone needs to be reading their emails and/or this very well put-together blog :) They hold all of the important information that make this job easy and fun! Recipes, procedures, BRAVOs and all sorts of other data can be found in these areas and are needed to complete your job properly. Please be attentive and aware to new information and updates as we are attentive to your concerns and questions. And speaking of questions, concerns, ideas, and feed back... keep them coming!

Earth Week

Hey Everyone!
This week, April 20-24th is Earth Week! We are featuring $1.00 coffee's in ANY refillable, reusable, eco-friendly mug. Just use your register's "Thurs/Fri $1.00 Coffee" button to accomplish this. This does not include refilling your paper cup, it must be a cup brought from home. We also have NEW travel mugs featuring Earth-Friendly slogans for the rest of this year.
We are also offering Dirt Cups (pudding, Oreo's, and gummy worms) this week as well!

Also, CONGRATULATIONS BREW TEAM! The Brew won the coveted Golden Shovel Award again this year for Hunger Clean-up. Great job to everyone who worked and participated!

In an effort to become consciously Green, please remember that all syrup bottles, milk jugs, and any other glass or plastic bottles we use should be thoroughly rinsed out and thrown into a co-mingled recycling basket. Co-mingled means glass or plastic only. Please be aware of this and do not add any paper products to these garbage cans. When emptying the garbages, make sure to bring these bags to the co-mingled recycling bins provided.

Safety Training Topic: The topics for this month are Sanitizing Food Contact Surfaces and Electrical Safety. Please sign the sheets in the office!

One more thing! May 10th starts Senior Week -- keep your eyes open for any special events that may be coming up and say a big Thank You to all our wonderful seniors.

Summer Drink Specials

Hey Brew Team,
Below are the Summer Drink Specials we will be offering at Brew Straz, Brew Cudahy, and Brew Bayou. The recipes are located at each of these locations!

Dulce de Leche:
A sweet shake made with Island Oasis ice cream, caramel, and irish cream.
Espresso Shake:
A personal favorite, this shake is blended ice cream and espresso with a hot shot floated on top!
Iced Tea:
Offered in peach or raspberry flavors. To mix the tea, pour 5 1/3 oz of concentrate (measured using our Island Oasis cup) into the brown pitcher and fill the rest with water. Pour over ice and add your flavor. Remember to mix well!
Iced Coffee:
Brew a double-strength batch of our Dark Sumatra (.64lbs of grounds instead of the regular .32lbs) and pour hot over a FULL cup of ice.

LIL' SIBS WEEKEND
THIS COUPON IS ONLY VALID FRIDAY, APRIL 17^TH, SATURDAY, APRIL 18^TH, AND SUNDAY, APRIL 19^TH.

A “Buy One, Get One ½ Off” coupon will be passed out to all those attending the Lil’ Sibs weekend. The coupon is to be used for 50% off the younger sibling’s drink purchase. This ONLY applies to drinks. The second drink must be of equal or lesser value of the first drink and the purchaser can only use one coupon.

This is only valid at AMU’s Brew Bayou. Not valid at any other locations.

Please direct customers to the Brew Bayou to use their coupon.

HUNGER CLEAN-UP!

Hunger Clean Up- This Saturday April 18th. Volunteers must be in the
WEST TOWN MALL (aka McCormick Beach... between AMU and McCormick) at
9AM. 9AM not 9:30am, and we will return by 1:45 at the latest. You
have until Friday to sign up to volunteer, also, any friends who do
not have a group are more than welcome, they just need to email me to
be registered. Donations are welcome! Please bring any donations that day, and if you have ordered a t-shirt, it is $15 please bring
that money as well.

New Monthly Specials, SM Deadline, and Food and Drink

April Drink Specials:

This month we are featuring Stone Creek's April/May latte special, the Boston Latte. This is a delicious blend of espresso, steamed milk and honey. Just cover the bottom of your 16oz medium cup with honey, add your ingredients, and give it a stir!

We will also be featuring our own Brew Cafe April Latte special, the Mon Cheri Latte. It includes 1/2 pump white chocolate, 2 pumps of cherry, and 1 1/2 pumps of almond. Add your espresso and steamed milk and put a spring in your step!

As of April 15 we will also be rolling out our Summer drink specials. There will be a training session (don't worry, it'll be short!) to go over the new items... and you get to drink what you make! 

April 5th 8am-11am in the Brew Bayou

Student Manager Applications:

If you haven't done so yet and you are interested, please pick up a Student Manager application from one of your current SM's! These applications are due by April 7th.

Food and Drink Policy:

Please remember these guidelines when eating or drinking at the brew:

• All drinks must be covered and out of sight of the customer. If these are drinks you have paid for (a.k.a. drinks not covered during your shifts, like soda or drip coffee) you MUST have the receipt taped to the drink. 
• Drinks at Brew Bayou must be kept on the counter top behind the airpots; at Cudahy they need to be located to the left of the microwave; at Raynor they must be set in the back corner near the phone; at Straz they must be by the scale/grinder; and at Law they must be on the filing cabinet near the phone. These are the ONLY places they are allowed. 
• After every time you take a sip of your drink - you must wash your hands. 
• There is to be NO food consumed behind the counter. EVER. You may step out from behind the counter (after taking off your apron and ok'ing it with your fellow baristas) for a break to eat. 

These are all important updates and guidelines that need to be followed. They can also be found on this blog under the Handbook - Meal Policy. If there is open food behind the counter it can result in a written warning. If there are any questions - feel free to ask your SM, any supervisor, or manager!

Easter Hours, New Products, and Things You Need to Know

Important Updates can be found at your local Brew Blog! Here you go:
Easter Break Hours:
-AMU hours of op.
-wed 4/8: 7am-830pm
-thurs 4/9: 7am-430pm
-fri-sun: closed
-mon 4/13: 7am-1130pm
-Cudahy hours of op.
-wed 4/8: 730am-6pm
-thurs-mon: closed
-Straz hours of op.
-wed 4/8: 830am-6pm
-thurs-mon: closed
-Raynor hours of op.
-wed 4/8: 9am-6pm
-thurs-mon: closed
-Law hours of op.
-wed 4/8: 8am-5pm
-thurs-sun: closed
-mon 4/13: 8am-5pm
New Products:
- Banana BoBo Bars (same price as Cranberry or Original)
- Dulce de Leche Luna Bars - an alternative and addition to our ever-popular Clif Bars (same price as Clif Bars)
- "Smart Market" is soon to be switching over to "Simply To-Go"! If you see some familiar Brew items now labeled with Simply To-Go tags, don't be alarmed! They are still your regular products with new and exciting labels and options. Go ahead and take a look!
Things You Need to Know:
- Little Sib's Weekend: April 18th & 19th
- A coupon will be going out that weekend that offers a "Buy One, Get One 1/2 Off" Drink Special at the Brews. Please be aware and ready!
- Open House: Weekend of April 18th
- Not only is it Little Sib's Weekend but an Open House Weekend as well! It is going to be busy! Get excited!
- Hunger Clean Up: April 18th (sensing a pattern?)
- The campus-wide volunteer day is popular and for a great cause. Sign up in the Bayou!
One Last Thing...
- As previously stated, it's getting nice outside. This is super exciting, however, we all need to be aware of our uniform policy. It is posted on this blog, written out in your Brew Handbook, and memorized by your SM's and Supervisors! As it gets warmer, remember:
- Closed-toe and closed-heel shoes only. Socks are required.
- Pants are your best bet - if you want to wear shorts, skirts or capris; tights or nylons are required! This goes for guys too!
- Hair tied back. Headbands are not acceptable alone. If you don't have a hair-tie... a rubber band will be supplied. Ouch!

Thanks all!

BRAVO!

Beginning April 1st, the SMs, with the help of Brew management, will be implementing the BRAVO program. This program will be a means of extending our appreciation to you for going above and beyond job requirements. Each SM, Supervisor, etc. will have 3 BRAVO tickets to distribute each month to employees who demonstrate a fantastic work ethic, attitude, etc. In addition, Retail Upper Management will also have 3 tickets to distribute, as they have also noticed great improvements in customer service, etc. this year.

This is to provide a big THANK YOU to everyone who excels! Be aware, however, that these tickets are only going to be distributed in outstanding circumstances; not just for completing expected job duties. If you receive a ticket, your name will then be added to a drawing and at the end of each month, a name will be pulled. The winner will receive a Marquette gift card to be used at Lunda or the Annex. Basically, this is lunch or dinner on us and a show of appreciation for your hard work and dedication.

Keep us posted with your ideas, questions, and feedback. This is all about you -- so you should have a say too!

Specials, Safety, and Stuff

Hi All! Here are some important dates, reminders, and additional information for your viewing pleasure:

1. NEW Safety Training Dates!

Sunday March 22nd 4-6pm (after Latte Art)

OR

Tuesday March 24 6:30-8:30pm

Please select one date and email your SM or a Supervisor to let us know you plan on attending. Attending one training session is MANDATORY.

2. Health Code

Just a reminder... We all know that the weather is getting nice and sandals and flip-flops are going to become the footwear of choice, but please remember these are completely unacceptable footwear for the Brew. If you are found to be wearing any type of open-toed shoes behind the counter, you will be asked to punch out, go home, and return with appropriate footwear.

Also, hair needs to be tied back at all times. A headband doesn't cut it! Restrain your hair!

Last, but not least, about your lovely appearances... APRONS! These are part of your uniform. We need to see them every shift on every person. Name tags would also be wonderful.

3. Temp Logs

Do them! Every morning, every cooler. That is all.

4. Meal Exchange

In case there was any question...

YES Meal Exchange: subs, sandwiches, salads, sushi, etc

NO Meal Exchange: LTO sandwiches, In Season salads, fruit plate

5. Specials

Stone Creek's April/May Latte Special: Boston Latte (Honey Latte... yum)

Brew's April Latte Special: Mon Cheri Latte (White Chocolate, Cherry, Hazelnut)

Thanks Jenny for your GREAT latte suggestion!

If anyone else has special latte ideas -- send them in!

Smart Market and Bakery Inventory Instructions

Smart Market and Bakery Inventory Procedure:
This information is to ensure the correct product delivery and to inform all baristas of the day’s items offered to your customer.

· Pick up the week- and location-specific bakery and smart market inventory form for your location when morning bank is picked up.
o This sheet is for the whole week, Monday-Sunday.
· As soon as you get to your location, please inventory all bakery and smart market items in the Inventory (REC) section. Please do this before you open so to guarantee that all items are counted before any can be sold.
· A supervisor will either stop at your location or call your location to retrieve the inventory information from the morning staff members.

Smart Market and Bakery Mark-Out/Waste Procedure:
This information is to ensure the best quality product for all customers. This information will also be used to track items that sell well and items to be discontinued.

· At the end of the day, staff members are responsible for discarding left-over bakery and expired smart market food.
· Count the number of items left over and fill-in the appropriate column. Please be specific with type of muffin, bagel, salad, etc.
o Write these numbers in the mark-out column (MO).
· Please bring these documents back to the office with the closing bank bag and keys.
· While the student counts down their bag, the closing supervisor will enter all information into a database. It is important to remember to bring these sheets back with you.

Updates

hi brewistas!
here are a few fantastic updates for you all --
1. hopefully everyone had a great, fun, safe, and enjoyable spring break - welcome back!
2. GREAT JOB with the bakery and smart market inventories -- keep up the good work with checking everything in in the morning and using them as your mark out sheets at night. just remember to bring them back with you when you're done!
3. Tuesday, March 17th St. Patrick's Day Latte Training is cancelled. however, Sunday, March 22nd Brew At The Bridge Latte Training is STILL ON!!! 2-4pm! let someone know you are planning on attending (preferably me!)
4. i've gotten some drink ideas for specials but definitely not enough for a whole year! keep them coming!

Training Opportunities

Hey Brew Team!

Just a reminder that everyone needs to sign up for a safety-training date. This is NOT optional, it is a part of your training as a Brew Employee and is mandatory! Please let your SM know which training you are planning to attend. Here are the options again:

Tonight, Sunday March 1st from 6-8pm

OR

Wednesday, March 4th from 7-9pm

Please pick a date and commit!

Speaking of training... Optional Stone Creek Coffee Cuppings and Latte Trainings are being offered. We really do need some numbers in order to decide whether or not we will be holding the trainings or attending the cuppings. If you're thinking about going to a cupping, Stone Creek is putting on a special Brew-Only edition THIS WEDNESDAY just for us. Otherwise you are more than welcome to attend their regular Friday cupping at 9am. Just please let your SM or any Supervisor know you're planning on joining us!

Speaking of cuppings... this really isn't related at all. Anyway, Latte Training is available with me (yay!) on Tuesday, March 17th from 5-7pm OR Sunday, March 22nd from 2-4pm. Please let your SM or any Supervisor know you are planning on attending and what date! We need a head count to make sure we have enough room at whichever location we use and to make sure there is sufficient FREE food!

So basically... sign-up!

Trainings Opportunities, Calendar Dates, and What-not...

Hey There, Brew Team!

So we threw alot of dates at you during All Staff (and for those of you who were not there... you totally missed out on some sweet catering buffet food). Here are those dates:

Here are the dates/trainings we scheduled that you should be aware of:

Safety

You must pick one of these dates to attend:

Sunday March 1: 6-8pm

OR

Wednesday March 4: 7-9pm

Stone Creek Cupping

Not required, but definitely fun:

Wednesday March 4: 2-3pm (this one is set up specially for Brew Staff -- make it if you can!)

OR

Friday March 6: 9-10am

Latte Art

Not required, but who doesn't want to spend their St. Patrick's Day or Sunday Afternoon with Me?

Tuesday March 17: 5-7pm

OR

Sunday March 22: 2-4pm

If there are any questions or concerns -- hey! let your SM, Supervisors, or Manager know! The opening/closing lists will also be rolling out very soon. Keep an eye out!

Love seeing those aprons!!!

Brew Crew Alert!

Hey everyone! Hope your semester is treating you well and that things in the brew are going swimmingly...
Here are a few updates and some exciting news that is coming down the pipeline:

• This weekend (Saturday, Fe-brew-ary 22nd) is All Staff at the AMU!
• March 6th is this semester's Stone Creek Coffee Cupping. It's at 9am and we would love to see you all there.
• Watch out for optional trainings in March on Latte Art/Specialized Milk Frothing!
• Drink Special Competition -- start sending in your ideas for this Spring's drink specials. Know something that might taste good in a latte? Have you always wanted to give your drink creativity a try? Send in those ideas!

Keep checking back here for more updates and info about your Brew locations, teammates, trainings, and activities!

New Supervisors, Employees, Handbook

Hello All! Welcome back to the Brew.

Please so your best to warmly welcome all new faces, including 2 new supervisors, Jim and Taylor. Also, please welcome the newest edition of the Brew Handbook, conveniently posted to the right on this blog page.

Cheers to the New Year!!

Brew Supervisors - 3!

Please welcome our new Brew Supervisors, Jim and Taylor, who will be joining Brad in the coming weeks. This week, Jim will be in the Bayou training as a barista. Please take a moment to introduce yourself. Taylor will officially start her new position in the third week of January.

Brief Bios: You may recognize Jim from the Annex where he was employed as a supervisor for 2 years. He knows his way around campus. We'll show him the way around an espresso bar. Welcome back to Marquette Jim.

Taylor comes to the Brew from Harmony Cafe, a non-profit coffee house, where she was employed as the general manager. Taylor is energetic about her work and passionate about coffee. Please welcome her to the crew.

Barista Guide - Espresso Bar, Cleaning

Your espresso machine is much like a car – if maintained properly it will have a nice long life. The most important thing about maintaining your bar is to keep it very clean.

AFTER EVERY RUSH

Bleed the steam wands - this means to quickly and safely turn the steam wand on, then off to clear any residual milk, chai etc.
Empty the portafilters

Clear all spend grounds into the knock box after every drink - the heat from the bar dries the grounds and clogs the equipment

Clean the bell creamers - using hot water rinse the bell creamers clear of all espresso so as not to taint the next drink
Tidy the bar space, clean milk rag, clean bar rag

EVERY NIGHT AFTER CLOSE

SOAK THE STEAM WANDS
Using a steaming pitcher and urnex soak each wand for 15 minutes
Bleed the wand when finished

CLEAR THE GROUP HEADS
Using a brush or a can opener with damp cloth clear the inner lip of the group head.

BACK FLUSHING - OH SO IMPORTANT

1. After clearing the Group Head replace the portafilter’s screen with the solid insert, also known as a “blind” portafilter.

2. Put a dime size of urnex in the portafilter and place in the clean group head.

3. Press the button with a SWIRL symbol
10 SECONDS ON
10 SECONDS OFF
10 times for each group head

URNEX BAR UTENSILS, PORTAFILTERS, SCREENS
In a pitcher of hot water and a quarter – size of urnex for 15 – 20 minutes.
Using a green scrubbie, make ‘em shine for the openers!

HOT WATER DOWN TRAP
Under the grates is a trap – using hot water from the brewer, dump approx 3 small pitcher-worth of water to keep the trap clear

DURING BREAKS AND HOLIDAYS
SOAK EVERY UTENSIL, PORTFILTER, STEAMING PITCHER, SCREEN ETC in URNEX OVERNIGHT or FOR A COUPLE OF DAYS – green scrubbie them til they shine