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
Friday, September 24, 2010
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.
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.
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