Early December!

Hello!
The beginning of this month has been pretty eventful already! I'd like to welcome some new employees to the Brew Team:
Kaitlyn Guida, Vivian Hoke, Maureen (Mo) Kaitis, Mary Hacker, and Marlo Reeves!

Secondly, we have new specials this months -
Brew Special: Gingerbread Latte
SCC Special: White Chocolate Peppermint Mocha
Bakery Coffee Combo: Christmas Cookie and 16oz Coffee
Seasonal: Eggnog and Caramel Apple Cider

We're also switching up our coffee this month -
Dark: Holiday Blend
Medium: Jesuit Joe
Mild: Organic Peru

Lastly, we have quite a few events coming up this weekend and early next week:
Brew Party: 5-7pm, Sunday Dec 5th, Christmas Cookie Decorating and FREE FOOD!
Holiday For Heroes: ALL DAY, Monday Dec 6th, Make holiday cards to send to men and women serving over seas in the military
St. Nick: We're selling little baggies of chocolate in the Bayou on Monday, Dec 6th to celebrate St. Nick Day!

REMINDER: You need at LEAST 8 hours during finals week and the schedule has been put up. Sign up or risk getting stuck with an undesirable shift. All employees have to work at least 8 hours. This is mandatory!

Have a great week gearing up for finals!

Thanksgiving Time

A few things before Thanksgiving Break!

New Recipes and Ideas:
I think its great when I get new suggestions for recipes or products! However, please remember that ALL recipes need to be approved by management and rolled out to all locations before ever being used in the Brews. Please, in the future, still try to accommodate our customers' wants and needs but do not create recipes that not everyone has access to. If you have a great idea for a drink or a product, please let me know and we can work together on implementing this in the right way.

Finals Week Sign-Up:
The finals week hours are posted NOW! Go! Sign up for hours you want! You need to work at least 8 hours during the sign-up times. If you are under, we will assign you shifts that are open so make sure you can grab those ones you want.

Thanksgiving Break:
Have a fun, fulfilling, and relaxing holiday break next week. Once you get back there are some great new events going on and new specials for everyone to get excited about. Have a great Thanksgiving!

New Specials & Congratulations!

Hi Brew Crew!
First of all, I'd like to wish you all a Happy Halloween! Secondly, Monday is November 1st, and you know what that means.... NEW SPECIALS!
Brew Special: Twisted Vanilla Nut Latte (can be used for Lean Latte too, just make sure to ask!)
Stone Creek Special: White Chocolate Peppermint Mocha
These recipes will be ready for your use out at all locations by Monday morning, along with the new register overlays with the new specials.
Coffee & Bakery Special: 16oz coffee and Cranberry Walnut Loaf
Make sure you are labeling all of your bakery items correctly! Every location has all of the food identifiers they need, so they should be out and correctly labeled at open on Monday morning.
Bar: Caramel Apple Bar
We will be offering this bar for the first two weeks of November.

Lastly I would like to congratulate Julie Van Domelen on being awarded the AMU Employee of the Month award! Below are a few choice quotes from the letter that was submitted in her honor:
"She has consistently been the top score of performance reviews, and continues to out perform her fellow employees. Her long employment at the Brew is a testament to her ability to be flexible with many changes in Brew policies and procedures. She has an unbelievable work ethic and has made a dramatic positive impact on the Brew."
"Julie loves her work and her work reflects this. Julie said that she loves her job because as an undergrad, she met some of her best friends while working at the Brew and she still hangs out with many of them. Working at the Brew is a very social environment, she says, and you meet new employees and customers every day. She enjoys stocking and making the Brews look pretty."
THANK YOU JULIE FOR ALL OF YOUR HARD WORK AND DEDICATION!

Fall Break!

Hi Everyone!
It's right around the corner... Fall Break! But first you have to get through the beginning of next week. Our hours will be changing some and there will be a few new things happening before the beginning of break as well.

Helping Hands:
We will be selling Helping Hands again this year in the Brew Bayou. In the past, the money raised went to food pantries in the Milwaukee area and to other STOP Hunger initiatives. Check out their facebook page: http://www.facebook.com/pages/Helping-Hands-Across-America/170517689419
Keep a look out for more information on Helping Hands and what that will mean for you at the Brew! This will begin on Tuesday.

Fall break hours of operation for the Brew Cafes:
Brew Bayou
Wednesday 7 a.m. to 8:30 p.m.
Thursday to Friday 7 a.m. to 4 p.m.
Saturday 9 a.m. to 4 p.m.
Sunday 9 a.m. to 8:30 p.m.

Brew Cudahy
Wednesday 7:30 a.m. to 5:30 p.m.
Thursday to Sunday CLOSED

Brew @ The Bridge
Wednesday 9 a.m. to 5:30 p.m.
Thursday to Sunday CLOSED

Brew Straz
Wednesday 8:30 a.m. to 5:30 p.m.
Thursday to Saturday CLOSED

Good luck with Midterms and enjoy your Fall Break - you deserve it!

Cashiering Reminder

Hello!
It seems we have a little confusion around cashiering. It is only the assigned cashier's responsibility to be in the drawer at any time. If they are currently occupied, it is important NOT to jump to the register. I know it may seem like helping, but in reality, if something goes wrong it is ultimately the cashier who is held responsible. Instead:
-Let the customer in line know that someone will be right with them
-Check to see if you can get a drink started for them
-Thank them for their patience
-If the cashier is making a drink, finish it for them and allow the cashier to go back to the register

This does not mean that the cashier is exempt from stocking and cleaning though! They are responsible for stocking and cleaning anything/everything on the counter near the register and anything that can be addressed without leaving them far from the register.

Also - CONGRATULATIONS to those who received Exceptional Experience cards this week! Thank you to Ashley Z., Sheila, Emily Kratzer, Meghan Y., Meredith, Eileen, Jamie, Jenny D., Emily Larson, Mike C., Amanda G., Kelly H., Alison H., Fletch, Kathleen J., and Megan H. Great work!

October Specials and Barista Awesomeness

Hi Everyone!
Today is October 1st and the start of our October/Fall specials!
Brew Special - Pumpkin Spice Latte with Whipped Cream and Cinnamon

SCC Special - Maple Spice Latte with Cinnamon

Specialty Drink - Caramel Apple Cider with Whipped Cream and Cinnamon

Specialty Bakery Combo - 16oz Coffee and Frosted Pumpkin Muffin

We will be brewing Tanzanian Peaberry (mild), Harvest Blend (medium), and Fair Trade Blend (dark) this month as well. Watch out for special brewings of Jesuit Joe as well!

I'd also like to highlight some of our baristas who received Exceptional Experience cards in the past few weeks: Alex L., Bridget M., Annie P., Rachel C., Ashley Z., Robert Y., Stephen B., Michaela C., Laura M., and that's just a few! Congratulations everyone - way to go! And thank you everyone for doing such a great job. We truly appreciate your hard work.

Personal Storage

Hey Brewsters,
I know that cooler weather is coming and that many of you are either coming from or going to class right around your Brew shift, however, we need to keep things tidy! Please remember:


Make sure to hang up your personal items where there are hooks available (Cudahy, Raynor, Straz). Do not keep your backpacks, purses, or jackets on the ground. They are a tripping hazard and do get in the way.

At the Bayou you can hang your personal items in the store room or keep them in the under-counter cabinet. However, do not leave them there when your shift is finished.

It's great to see so many re-usable mugs but they need to be taken with you at the end of your shift. If they are not, they will be taken and disposed of.

Please do not leave your personal items behind for days... Be respectful of your fellow employees by keeping all of the areas clean and clutter-free.

Great job everyone!

Barista Guide Book 2010-2011

Below is the most up-to-date information on what it is to be a GREAT Brew Cafes Barista:

BARISTA GUIDEBOOK

General Expectations
Behind the Counter Etiquette:
• Clock/sign 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:
a. AMU: All backpacks, etc. placed in cabinet by front entrance.
b. Raynor: All backpacks, etc. kept in back of work space on the designated hooks.
c. Cudahy: All backpacks, etc. kept in back storeroom.
d. Straz: All backpacks, etc. kept on designated hooks by stock.
e. 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 must have a lid, are out of sight from the customer, have your name on them, 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.
• Computers and sitting behind the counter are strictly prohibited
• 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.

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 according to plan-o-gram.
• Fill out food and bakery tracking forms.
• Fill half & half, soy, 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. Bring remaining bakery and Simply to Go food to open locations or throw out all bakery and any expired food if no other locations are open.
• 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.

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.

“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.
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.

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.

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.

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.

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 20 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

Espresso Machine Basics
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 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 refuse 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

Espresso Bar Cleaning and Maintenance
After Making a Drink:
• 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.
Wipe off any grounds from the lip of the portafilter before re-inserting into the group head.
• 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 At 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, 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.
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.

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 calibrated thermometer
• use designated rag for the steam wand only – this is found in the red sanitizer bucket
• steam milk to 140 degrees
• STEAM DRINKS FOR CHILDREN 120 DEGREES
• steam to achieve a smooth and shiny texture
• bleed (or, turn on and off quickly) and clean the steam wand before and after 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! Avoid any screaming sounds by adding small amounts of air.

• Look
o Look at the temperature on your thermometer.
Froth until approx 100 degrees
Plunge the wand back down to the bottom of the steaming pitcher.
Turn the wand off at 140 degrees.

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

Brew Cafes Handbook 2010-2011

Hi Everyone!
Welcome back! It has been almost one whole month that you have been back at school. I am really please with how well everything is going and what a great job everyone is doing. Here is the updated handbook ready for your reading.

WELCOME!
Congratulations! You are now a valued employee of the Brew Cafés! As a Barista at the Brew Cafés, you’ll serve caffeine to Marquette’s Students and Faculty at four locations on Campus: Brew Bayou (Alumni Memorial Union), Brew Cudahy, Brew @ the Bridge (Raynor Memorial Library) and Brew Straz (Business School).

Though each location provides the same excellent customer service and quality coffee, you will be trained at each location to strengthen your knowledge and familiarity with the specific station. As a team member of the Brew Cafés, we will always work to maintain, and better, our University reputation as friendly and helpful Baristas. We strive to provide each customer with the incentive and desire to return to the Brew Cafés.
Brew Cafés Mission Statement & Profile
Our mission is to serve our customers quality beverages from a friendly and knowledgeable staff that is working toward more sustainable and eco-friendly Brew Cafes, while giving back to the Marquette community.

We strive to ensure that each guest receives prompt, professional, friendly, and courteous service, while maintaining clean premises. We will provide a comfortable and motivating atmosphere for students, faculty, employees, and guests.

We value the time and effort our staff contributes back to Marquette University, and the external communities we serve. We value the dedication of the Brew Café employees and devote ourselves to mentoring them to better understand the Marquette mission and service industry.

Sodexo Mission Statement & Profile
Sodexo is the leading provider of food and facilities management services in North America. Every day, more than 110,000 Sodexo employees work to improve the quality of daily life for our clients and customers in the communities where we do business.

Sodexo is a wholly owned North American subsidiary of Sodexo Group, which was founded in Marseille, France in 1966 by Chairman of the Board of Directors, Pierre Bellon. Sodexo Group is the world’s leading provider of integrated facilities management services with more than 355,000 employees on 30,600 sites in 80 countries. Sodexo stock is traded on the French Stock Exchange. The Symbol is S.A..

We provide high quality, customized service to our clients through our highly diverse population of employees who serve our various customers and clients. It’s not exaggeration to say that without what we do, many of the operations would come to a halt. We also occupy a unique position of trust with many clients. The scale and range of what we do is quite amazing.

Marquette University Mission Statement & Profile
Founded in 1881 in Milwaukee, Wisconsin, Marquette University has been educating people of faith to be leaders in their professional lives, their communities and in society for more than 120 years.

Since the first graduating class of five men were awarded Bachelor of Art degrees in the 1880s, Marquette has grown into a modern co-educational campus of more than 11,000 students who learn and grow through nationally admired undergraduate, graduate and professional studies programs.

Marquette began as a dream of the Most Rev. Martin J. Henni, the first Catholic bishop of Milwaukee, but it took a trip overseas to find an investor to make it a reality. Belgian businessman Guillaume Joseph DeBuey promised $16,000 for the proposed "academy of learning"; hardly enough to fund the establishment of a college, but just enough to keep Bishop Henni's dream alive for the next eight years until he could purchase a parcel of land on a hill topping today's North 10th and West State streets.

Nearly three decades would pass before the doors of Marquette College, a small liberal arts school for men named after Father Jacques Marquette, opened on Aug. 28, 1881. Bishop Henni died just two days later, one might guess satisfied that his work was finished.

Throughout the years, thousands of students have passed through Marquette's halls and classrooms, aspiring to achieve not only academic success, but a spiritual foundation to last a lifetime.

Since 1881, Marquette University has been known for its commitment to educational excellence in the 450-year-old Jesuit tradition. The Jesuit order of Catholic priests has embraced the belief that true education should develop not only the intellect, but also moral and spiritual character.

A Marquette education aims not only for the mind, but also the heart and soul. The experience is more than an acquisition of knowledge; it's a transformational education that challenges students to develop the goals and values that will shape the rest of their life.

Mentor Groups
Our goal is to partner with like minded people who wish to grow and develop as leaders in the group. Our goal is also to ensure that all employees have a voice, clear direction, and are empowered to solve problems themselves. To achieve this, the Brew Cafés have Mentor Groups headed by your Student Managers and Supervisor. You will be assigned to a specific person. You will contact this person with any questions or concerns about any work-related areas. The Student Manager/Supervisor is responsible for overseeing your growth as a Barista, Cashier and/or Delivery Team member. You may also work with your Student Manager/Supervisor to provide guidance in moving toward a Student Manager position.

The Sodexo Experience Recognition Program
Providing great customer service is more than just smiling and thanking a customer for their purchase. Below are 11 simple things that our customers expect of us as a team to provide a great customer service experience within our Cafés.

1. I was met with a SMILE

2. I was GREETED in a friendly manner

3. I was given full FOCUS and attention

4. I was THANKED for my visit and asked to come again

5. I saw all of the team in clean and neat UNIFORMS

6. I saw all members of the team wearing a NAMETAG

7. I observed a CLEAN, ORGANIZED and safe environment

8. I got WHAT I WANTED, the way I wanted it

9. Full, fresh & clean – I FOUND WHAT I WAS LOOKING FOR and knew the price

10. I did NOT WAIT too long to be served

11. I was able to identify a MANAGER

Exceptional Experience Cards
Any & all employees can complete an exceptional experience card to recognize and reinforce positive behavior. Cards should be shared with fellow employees. Additionally, all cards should be turned in or posted on the Sodexo Experience Bulletin Board in the AMU outside of the Marquette Place Kitchen. Each month, a drawing will be held and winners selected. Winners will be posted on the Sodexo Experience Bulletin Board each month.

Team Huddles
Team huddles are quick and easy meetings to review one of the eleven simple things as well as to review the Exceptional Experience Cards for any team members on shift at that time. Time is also taken to recognize things that are great and review Brew goals for the day. Finally, any announcements or other important things to note will be reviewed.

Important Contact Numbers
From time to time you may need to make contact with your Student Managers, Supervisors, Manager, or other Brew Locations. Below are some essential contact numbers you may need to reference to make these connections.
Brew Supervisors (Office) 414 288 8255
BrewFoodService
(Mobile) 414 788 9617 @Marquette.edu

Bradley.Fisher@Marquette.edu

TaylorRose.Pamperin@Marquette.edu

Vicki.Frami@Marquette.edu

Brew Manager (Office) 414 288 3091
Kathleen.Swoboda@Marquette.edu

Brew Bayou 414 288 5707

Brew @ the Bridge 414 288 8752

Brew Cudahy 414 288 5900

Brew Straz 414 288 6927

Public Safety 414 288 6800

EMERGENCY 8 1 911

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. You are required to maintain a minimum of 8 hours per week to maintain continuous employment at the Brew Cafés. 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, this option must be approved by management prior to starting and is not always 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. 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 Supervisors & Student Managers seeking hours. 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.
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, Company or student property, including taking or giving away product for sale/use in Cafés,

• 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.
Timing & Attendance
When calling in sick, absent, or tardy 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.

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. If an employee fails to arrive within 30 minutes of their scheduled start time and does not contact a Supervisor, they will receive a No Call, No Show. Two No Call, No Shows will result in termination of employment.

Each instance of Tardiness, Absenteeism, and Calling In Sick will count as one occurrence. In the event you are sick for three or more days in a row, you must provide a doctor’s excuse upon return to work and the length of the illness will be counted as a single occurrence. You are also required to contact the Supervisor on duty each day you are sick.
Occurrence Warning Type
First Occurrence Verbal Warning

Second Occurrence First Written Warning

Third Occurrence Second Written Warning

Fourth Occurrence Final Written Warning

Fifth Occurrence 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.

Break Policy
You are entitled to one fifteen minute paid rest period after a full four hour period worked. You are also entitled to a thirty minute unpaid meal period after a full six hour period worked. In addition, after a 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. This must be approved by a Supervisor prior to the start of the break and must be taken within the unit.. 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.

Meal Policy
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 and keep a copy of the receipt as proof of purchase.

The beverages permitted while on duty are drip coffee, fountain drinks, and Rishi Tea; 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 ledge, behind air curtain

• Brew @ the Bridge On back counter by telephone

• Brew Cudahy On shelf to right of ice maker

• Brew Straz On counter by phone

Staff members who are not on duty may receive a 10% AMU discount at all Brew Locations. Once rung up, a receipt for the item must be attached as proof of payment. 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 must be thrown away as soon as possible. Expiring Simply To Go & Bakery remaining at the end of the day will be picked up by Campus Kitchens daily. Taking any of the food home is unacceptable and will be treated as theft, which may lead to immediate termination.

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, or Straz 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 that you have worked must be signed by close of the unit each Wednesday. This is to confirm you did indeed work those hours. This is for auditing purposes.

Accurately and promptly recording of time worked is an important responsibility of all Brew Employees, as it is directly related to payment for hours worked each week. Consistently failing to meet the above requirements for recording and authorizing time worked will result in disciplinary action as outlined in this handbook.

*Questions or circumstances not covered should be directed to your Student Manager or Supervisor.

MyJob, Direct Deposit & Going Paperless!
MyJob (myjob.mu.edu) 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. To login, use your CheckMarq username and password.

After completing the Direct Deposit Authorization form (page 39) and returning it to Marquette University Payroll Department (Straz Tower Room 175) the University will deposit your paychecks into your savings or checking account directly via electronic funds transfer. We also encourage you to Go Paperless! This prevents you from having to pick up a stub each pay day from AMU 245.

Sub Policy
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 signed by all parties 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 your assigned 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 mentor will meet with you to discuss other schedule options. Giving up more than 8 shifts in a semester will require a meeting with your SM.

Uniform Policy
As an employee of the Brew Cafés you will be expected to arrive to work on time, in uniform, and ready to work each 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. This will be treated as an occurrence for tardiness. Acceptable Brew attire is outline below:

• Shirts — You are required to purchase a Brew T-shirt prior to your first shift. 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 — As a new employee, you will be provided an apron. Returning employees will be expected to bring their aprons back to work each semester or purchase a replacement 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 $6.35.

• 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. If you need a replacement nametag, you must notify your Mentor so a replacement may be ordered. Once this arrives, you will be notified.

• 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. Additionally, from time to time on a limited basis, management may offer additional Brew Cafés apparel for purchase, including Track Jackets ($30).

• 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 other piercings, including Lip, Eyebrow, Nose, etc. must be removed during your shift or covered with a band aid.

If you do not adhere to these guidelines on two or more occasions, disciplinary action will be taken.

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.

7. All products purchased as part of the Meal Exchange program must be run up as a regular transaction and then swiped for as either Carte Blanche (Unlimited) or Block Meal Plan.

Cash Counting Room Etiquette
All banks are to be opened/closed in the Cash Counting Office adjacent to the Marquette Place Kitchen on the 2nd Floor of the Alumni Memorial Union. Below are some guidelines for etiquette while counting cash in this area:

• No food or beverages are permitted in this area

• Music is not permitted

• Talking should be kept to a minimum

• All garbage (strips from deposit bags, etc) should be disposed of in the garbage can near the door

• All personal items (bags, coats, etc) should be stored out of the way to allow ease of movement and not restrict traffic flow or be a tripping hazard

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. Any monies left at the register by customers should be placed into the register and deposited at the end of the shift as an overage.

Transporting Cash Policy
The purpose of this policy is to encourage both safety of cashiers responsible for carrying cash, and for security of the cash they are transporting. At all times staff carrying cash must be escorted by a Co-worker, Supervisor, Manager, or Public Safety/Student Safety. Cashiers are not to transport cash, alone, at any time. Please abide by the guidance provided below at all times to ensure the safety of yourself and your co-workers.

Opening/closing a location with 2 staff:

The 2nd Staff member should remain at the AMU until the Cashier is ready to bring the bank to/from the location. Staff should walk together. Bank should be placed in a closed, secure bag (backpack, purse, etc.)

Opening/closing a location with only 1 staff:

The Cashier should request an escort using the provided contacts (see below.) Once an escort arrives, bank should be placed in a closed, secure bag (backpack, purse, etc.) Staff and escort should walk together. Cashiers may also walk back with the Manager/Supervisor who is resetting the register.

Bringing a bank to/from a location, Mid-Day:

The Cashier should request an escort using the provided contacts (see below.) Once an escort arrives, bank should be placed in a closed, secure bag (backpack, purse, etc.) Staff and escort should walk together. Cashiers may also walk back with the Manager/Supervisor who is resetting the register.

In order to arrange for an escort, please use the following contacts:

For co-workers, please utilize staff phone list

Brew Supervisor Cell Phone: 414 788 9617

Cash Office Phone: 414 288 8255

Brew Manager Phone: 414 288 3091

Public Safety/Student Safety: 414 288 6800

Other things to remember when working with cash, include:

• 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.

• Never keep cash or valuables in desks or storage areas. Utilize a locker to store personal items and the unit safe to store unit funds. Always secure the cash counting office when counting cash.

• Always complete cashier worksheets neatly, in black or blue pen, and follow deposit procedures as outlined.

• 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.

• Meal Tickets & House Account Charges – All meal tickets must be pre-approved by a Supervisor or Manager prior to being accepted as payment. These should be tendered to cash, and kept separate from all other receipts. 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.

• When redeemed for a complimentary beverage, punch cards should be signed by the customer and attached to the printer register receipt.

• All overrings should be printed and attached to the Overring Record and immediately documented.

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 COFFEE PROMO

Press CASH

Press Receipt

Staple Receipt to Signed Coffee Card

Meal Ticket Redemption

Confirm Approval of Meal Ticket with Supervisor

Ring In Item(s)

Press CASH

Press RECEIPT

Attach receipt to meal ticket

Keep separate from other receipts

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 Employee Nametag. 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.

Brew Cafés Meal Exchange Options

Below are the Meal Exchange Options available to Students on Meal Plans:

BREAKFAST

These options are available from open until 6:30pm

Breakfast #1
one bakery item
one piece of whole fruit
16oz coffee or tea or 22oz fountain soda

Breakfast #2
fruit cup
one piece of bakery
16oz coffee or tea or 22oz fountain soda

Breakfast #3
parfait
one piece of bakery
16oz coffee or tea or 22oz fountain soda
Breakfast #4
granola cup
one piece of whole fruit
milk or 16oz coffee or tea or 22oz fountain soda

Breakfast #5
Luna Bar, Clif Bar, Gnu Bar or Poptart
one piece of whole fruit
milk or 16oz coffee or tea or 22oz fountain soda

LUNCH & DINNER
These options are available from 11:OOam until 6:3Opm

Lunch #1
Large Sandwich
16oz Coffee or Tea or 22oz Fountain Soda

Lunch #2
Large Salad
16oz Coffee or Tea or 22oz Fountain Beverage

Sushi
Any 6 piece Sushi marked Meal Exchange
16oz Coffee or Tea or 22oz Fountain Beverage

No substitutions are permitted for Meal Exchange items unless approval is obtained from the Brew Cafés Retail Manager.

All items must be rung up prior to swiping as either Block or Unlimited meal plan.

All ID’s must be checked to verify the person swiping is the cardholder. If the person on the ID does not match the person who presented the card, it should be confiscated and a Supervisor alerted.

Meal Exchanges can only be swiped until 6:30pm in the Brew Cafés. After that time, please suggest the customer use his or her Marquette Cash or Dining Dollars as an alternative method of payment.

Performance Reviews
Your Supervisors and Student Managers will review your performance on a continuing basis, formally, as well as informally or on the job and provide constructive feedback when necessary. At the end of each semester you will receive a formal review of your performance as an employee and team member of the Brew Cafés at Marquette University. You have the opportunity to earn points based on your job performance, which will be used to determine your raise after every two semesters of service with the Brew Cafés.
In addition to your performance reviews, you must also attend New Employee Orientation, only for new employees, as well as Fall and Spring All Staff, unless an authorized excuse is obtained from the Student Employment Program Coordinator.
Performance Reviews review and evaluate the following areas:
 Communication

 Customer Service

 Teamwork

 Leadership

 Interpersonal Skills

 Technical Skills

 Resourcefulness

 Quality of Work

 Time Management

 Flexibility

 Initiative

 Ownership

 Attendance and Punctuality

 Reliability and Dependability

 Professionalism

 Honesty

 Uniform Policy Adherence

 Self-Motivation

 Cleanliness

 Diligence

 Counter Etiquette

 Commitment
You will also be required to schedule a meeting with your Student Manager and/or Supervisor to formally receive your performance review. Failure to schedule or unexcused absence from this meeting would be considered a no call no show and would be disciplined according to the Attendance Policy outlined in the handbook.
Additionally, your performance reviews are a tool that future internship opportunities and employers may use to get a picture of you as an employee. As you may invest four or more years as a valued member of the Brew Cafés Team, we are very appreciative of your service and can be utilized as a great reference for future employers as well.

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 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 Area
• 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.

Finals!

Hi Brewistas!
This coming week is finals and we all wanted to wish you lots of luck! To those who are graduating and leaving us, you will be missed. However, we hope you value the time you've spent here and we hope you succeed in the future. This year has been a year of change and growth and we could never have done it without you.

Please make sure to check this weeks schedule. It will be posted on the back of the air screen and also at each location. It will obviously be different since it was all sign-up hours. Be aware if you need to pick up a bank or close a bank. If there are any questions feel free, as always, to contact your SM, supervisor, or manager.

Thanks much for the fantastic year!

May Specials and New Products

Hi All!
Below are listed the new May Specials and a list of new products that will be introduced to the Brew Bayou within the next week. Please take a close look since all of this information will help you do your job the best you can. Many of our specials are based on this month's Cinco de Mayo celebration.

Brew Drink Special: Mexican Hot Chocolate Breve
1 pump dark chocolate
1 1/2 pumps vanilla
1 1/2 pumps cinnamon
2 shots of espresso
Steamed half & half
Topped with Powdered Cinnamon

Stone Creek Drink Special: Boston Latte (same as April)

Bakery and Coffee Combo: 16oz Coffee and a South of the Boarder Brownie
The brownie is made with dark chocolate and cayenne pepper to give it an extra kick.

Cinco de Mayo Special: Churro!
On Wednesday, May 5th only, we will be offering fresh cinnamon churros at Brew @ the Bridge, Brew Cudahy, and Brew Bayou. They're only $1 each.

New Retail Offerings:
We will be offering a few new items for our customers to be able to take home and brew their favorite coffees and teas. We are also going to continue to sell not only the bulk bagged coffees on our retail shelves but also any coffees we are currently brewing. Please make sure that if a customer asks to have their coffee ground, that you ask what kind of brewing method they use and grind it to the right consistency. Below are listed the new items you'll be seeing in the Brew Bayou:
-Glass Tea Pitcher with Infuser
-Individual Tea Infusers
-1oz bulk loose leaf tea
-Pour-Over Brewer
-Pour-Over Brewer Filters
-Pour-Over Brewer and Filter Set
-French Press

We're also bringing in a few new snack items to offer different and/or healthy options to our customers. We will be offering pre-bagged wasabi peas, nuts, and small bags of chocolates. These will have our Brew logo on them and will also be offered in a sample pack. There will also be bags of dried fruit as well.

Spring Uniform Reminders

Hi Everyone!


This is just a friendly reminder... even though it is getting warmer out, your uniform still stands as listed below:

Long Jean Pants - must be full-length jeans (no shorts, capris, or skirts) and must be BLUE jeans

Shoes and socks - must be full-coverage shoes (closed toes and closed heel), sorry no sandals! You also must wear socks or tights or nylons or something on your feet.

No nail polish, chunky rings, or bracelets/watches. Earrings need to be studs, not dangly!

Hair must be up and out of your face if its longer than shoulder-length.

Brew Tshirts must have full sleeves. No rolling up sleeves to make them "sleeveless".

Aprons and nametags are a must on every shift!

Thanks and please feel free to let us know if you have any questions or need clarification. If you do end up showing up not in uniform, you may be asked to punch out and go home to change. You will not be paid for the time missed while changing into the correct uniform pieces. This will also be documented in your personnel file.

Urnex

It has come to our attention that cleaning with Urnex hasn't been done properly. So we just want to go over a couple things with everyone:


When doing the closing cleaning for the night, please make sure that you are urnexing the coffee pots every night.
When you are filling the pots please use the urnex and Hot water from the brewer and then clean with the air pot cleaner wand.
Then when you are rinsing the pots use Cold water and rinse fully 3 or 4 times to make sure that all of the urnex is gone.
Finally when you are cleaning with the Urnex, use the whole packet.  If you do not, please discard when you are done - DO NOT save. This can create lots of half-full bags of urnex. Urnex is a chemical and can be very dangerous if ingested. We do not want those open bags lying around.
If you have any questions please contact any of us and we will answer them for you!

April and Spring Specials!

Hi Brew Crew!
Tomorrow is April 1st and that means new specials! We are going to be debuting not only April's specials but the specials we are going to be using for the rest of the semester to celebrate the warm weather. The specials are listed below. For the Spring specials there are instruction sheets at all applicable locations (the locations with access to ice). Please follow these instructions and also ensure that all throughout the day you are keeping up on making your iced tea or iced coffee. We don't want the openers opening with no iced coffee!

Brew Latte Special: Cinnamon Bun Latte (Cinnamon, White Chocolate, Caramel)
Stone Creek Special: Boston Latte (Honey)

Iced Coffee: Dark Sumatra Coffee brewed at regular strength (.32 using the pump pot brewers) into brown pitchers and chilled. Served over 3/4 cup of ice. Small, Medium, or Large

Iced Tea: Summer Lemon (caffeinated) OR Tropical Crimson (decaffeinated) brewed in a double batch. Use 2 pouches of the designated tea and steep in 32oz of hot water from the brewer for 5 minutes. Take out tea bags and pour in 32oz of cold water. Chill in cooler. Serve over 3/4 cup of ice. Small, Medium, or Large

Twisted Lemonade Smoothie: Frozen Lemonade mixed with either Strawberry or Raspberry

Island Berry Smoothie: Guava, Banana, and Strawberry smoothie

Dulce de Leche: Ice cream shake with Caramel and Irish Cream blended with ice

Twisted Vanilla Nut Lean Latte: Sugar Free Vanilla, Sugar Free Hazelnut, Powdered Cinnamon

The iced drinks are only available at Straz, Cudahy, and the Bayou! The registers have been updated to reflect these new drink options and sizes. Please make sure to follow the instructions provided for you and maintain the amounts needed, especially regarding the iced coffee and iced teas!

Have a fun and safe Easter Break and get excited for the new specials waiting for you when you get back!

March is Just About Here...

Hey Baristas!
March is just about here and we have some great new offerings at the Brews!
Brew Special: Nutty Irishman Latte
White Chocolate, Irish Cream, Hazelnut
SCC: Snickers Latte
Chocolate, Caramel, Hazelnut
Coffee Bakery Combo: 16oz Fresh Coffee and a Shamrock Cookie
We are also going to be offering a Green Tea Matcha Latte made with traditional Japanese sweet matcha powder and steamed milk. We've also decided to try to offer a healthier option on one of our most popular specials! We'll be offering the Twisted Vanilla Nut Lean Latte featuring skim milk, sugar free syrups, and powdered cinnamon. These two, the Matcha Latte and Lean Latte, will currently only be offered at the Bayou but will hopefully be placed on the permanent menu if they are popular!
Lastly, all locations are now equipped with up-to-date Opening, Closing, and Daily Duties lists. It is the opener's and closer's responsibility to initial with a dry-erase marker the duties as they do them. During the day, the shifts have been broken up and given duties to ensure the cafes are as clean and wonderful as they should be! If there are any questions regarding these, talk to a Manager, Supervisor, or Student Manager! Welcome to March!

Sustianability Efforts

Hi Everyone!
After All Staff I heard a lot of good buzz about the Sustainability Pledge and new ideas surrounding that. It's great! However, if we want to do more we need to start small. Starting with:
Bakery and Smart Market Tracking Logs:
These are so important to knowing that we are getting what we ordered and knowing what we need to back down to avoid waste. The openers are doing a great job tracking what we are getting, however, the closers need some work on counting left-overs. There are a few different locations that have nothing marked for closing. Even if you throw nothing away, write in "0" so we know!
Recycling/Garbages:
We've been getting a lot of requests for garbage bags. Thank you! This shows that you guys are trying to use the correct bag so baristas and custodial staff know what is what. Great job and keep it up!
Sustainable Cups and Mugs:
I want to call out Sullivan Oakley as a GREAT example regarding sustainable cups and mugs. Nearly every shift she brings her Nalgene bottle for water instead of using a Pepsi cup. I know many other baristas do that as well, but I wanted to point out a stellar example of thinking ahead. Let's all try to continue our efforts to cut down on waste.
Sustainability Focus Group:
If you have not signed the Pledge, please do so ASAP. It is posted in the cash office to be read, reviewed, and signed. After Spring Break we will be holding a Sustainability Focus Group and Brainstorming Session. This is to gain ideas for research once we have the basics down. Ideas include composting, gardening, etc. Brianstorming and research will gain us the ability to implement further ideas once we have laid the groundwork.
Keep up the great work and let's challenge each other to do bigger and better things!

Busy February

hi all brew-istas!
this month we have A LOT going on, so make sure to check these blog updates regularly.
SPECIALS:
Brew Latte: Raspberry Truffle Latte
White Chocolate, Amaretto, Raspberry
SCC Latte: Swiss Mocha
White Chocolate, Chocolate, Almond
Valentine's Day Weekend Latte: Kiss of Bliss
Chocolate, Mint, Amaretto
Aloha Friday: White Chocolate Macadamia Nut Latte
White Chocolate, Macadamia Nut
CELEBRATIONS:
we have a few new things for valentine's day and for aloha friday. valentine's we are celebrating february 12-14th. aloha friday is going to be celebrated every first friday, so the first one is february 5th.
valentine's day we will be selling heart-shaped sugar cookies all month but wrapped sugar cookies for those three days. we'll also have chocolate heart-shaped lollipops and other heart-shaped candies.
aloha friday we'll be serving pineapple upside down cupcakes (yum!) and white chocolate macadamia nut lattes.
NEW PRODUCTS:
we've gotten a few new things in to change things up and try things out! kashi cereal cups are now in and being sold for the same as our granola cups with or without milk. we will have new bbq kettle chips, pirate's booty cheddar puff popcorn, and ECO-fina water as well as some new chocolate items. make sure to check your register overlays as this is happening pretty quickly!
ALL STAFF:
just a reminder, all staff is sunday, february 14th from 10:45a-3pm. this is a MANDATORY event. if you must miss it, all staff excuse forms must be in by this coming friday, february 5th. if you have not been approved to miss all staff or if you do not show up ON TIME it will count as a no-call/no-show in your record. there are a lot of really awesome things we are going to be discussing and rolling out, so... you won't want to miss it!

WELCOME BACK!

Hey Brew Crew!
Welcome back from Winter Break! I hope your breaks were fun and relaxing and your first week of school was exciting. For all those who are unfamiliar with this blog, it is updated every week with information that is mandatory for you to read and learn. This is the best way to communicate with all of you so you can do your jobs to the best of your ability. There are a few updates I'd like to inform you of:
Mandatory Safety Training
This month's mandatory safety training takes place on Friday, January 29th from 3:00-3:30pm in AMU 163 OR ON Monday, February 2nd from 3:30-4:00pm in AMU 163. You are required to go to one of these trainings. If something urgent comes up, you may speak with your student manager but excuses are made on a case-by-case basis.
Specials
Each month we will be featuring a Stone Creek Special Latte and a Brew Special Latte. If you take a look at a register next time you're working, you will see that there is a button for the Creme Caramel Brew Latte and a button for the Swiss Mocha SCC Latte. All other previous specials can still be ordered by our customers but must be rung up under the Specialty Latte button. If you have questions, feel free to ask! You will also be receiving an email at the beginning of each month laying out the specials offered for that month. You are required to read and know the information on our specials.
Cashiers
You have all signed the cashier guidelines and have been explained the rules regarding cashiering. If you are designated as the cashier on the shift, you are not allowed to have anyone else use your register. This is for your safety. Should anything be wrong with your drawer or missing from you till, you will be held responsible. Please pay close attention to this and adhere to the policy you have signed.
Brew Blend
Your student managers (Nick, Meghan, and Griffin), Supervisor (Taylor!), and fellow baristas (Jeff J. and Morgan R.) have gotten together with Steve from Stone Creek to create a Brew Cafes Blend for Marquette. We've sampled a few coffees, tried a few mixes, and are working with Stone Creek to further our finds. We'll keep you all posted on the new coffee as it gets further developed!