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.
