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!
Friday, September 25, 2009
Friday, September 18, 2009
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.
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.
Wednesday, September 2, 2009
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!
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
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
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
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?
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.
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.
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.
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.
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.
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.
· 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.
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.
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.
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