2014

We welcome you to Green Vegetarian Cuisine. We look forward to the opportunity to work with you and want you to know that we recognize our employees as our most valuable resource. Our continued success in providing the highest quality of food, beverages and service to our customers depends on having quality people like yourself and your fellow employees. We want you to enjoy your time here and are committed to helping you succeed in your new job. We have prepared this handbook to answer some of the questions that you may have concerning Green and its policies. This handbook is intended solely as a guide. Read it thoroughly. If you have questions about anything, contact your (trainers, managers, owners) for assistance. We hope you find your time with us to be an enjoyable and rewarding experience.

Once again, welcome to our team!

Frequently Asked Questions

What is Vegetarianism? Vegetarianism encompasses the practice of following plant-based diets (fruits, vegetables, grains, etc.), with or without the inclusion of dairy products or eggs, and with the exclusion of meat. Abstention from animal by-products may be practiced for rennet and gelatin. What is Veganism? Veganism is also known as strict vegetarianism. Vegans omit all animal products and by-products from their diets, including dairy products, refined white sugar and some wines. Most vegans also avoid the use of all animal-derived non-food products, such as leather, fur, and wool. What is Kosher? Jewish people who maintain a kosher diet follow the kosher rules, which are: Nothing with pork or oil from pork Meat and dairy is never mixed with each other or served in the same meal All veggies must be 100% bug free Why are we closed on Saturdays? The simple answer is to honor family and religion. Also, people who celebrate the Sabbath on Saturday (Jewish people, and Seventh Day Adventist) cannot work, cook, or have others work for them. When did Green Vegetarian Cuisine open? Our original location opened in 2007, our Alon location in October of 2011, and our first Houston location opened January of 2014. What is gluten and gluten free dieting? Gluten is a protein found in most grains, cereals, and breads. It is attributed with giving cereals, grains, and bread specific qualities such as stickiness and elasticity. These foods include: Bread, soy sauce, sesame sauce, flour, wheat tortillas, and wheat meat. What is in the falafel and the Green Burger? Garbanzo beans, garlic, cumin, chili powder, cilantro, parsley, and flour What is in the kale dressing? Brown sugar, apple cider vinegar, soy sauce, red pepper chili flakes, and sesame seeds What is TVP? Textured vegetable protein (TVP), soy meat, is a defatted soy flour product; a by-product of extracting soybean oil. What is Gardein? Gardein is a wholesome range of tasty plant-based foods with a meaty texture. Its made from soy, wheat and pea proteins, vegetables and ancient grains (quinoa, amaranth, millet and kamut). Gardein is easy to digest and free of cholesterol, trans and saturated fats. Is Gardein vegan? Yes, all gardein products are vegan and certified by Vegan Action. Is the soy in Gardein non-gmo? Yes, we only use identity-preserved soy protein (which basically means, it helps to ensure them that their soy protein is not genetically modified)

Vegan Desserts:
Our guests have a desire to know what ingredients we use in our desserts. Please familiarize yourself with this page so that you can wow your guests with your extensive knowledge about our food! Our egg substitute: Apple Cider Vinegar and Soymilk or flaxseed Frostings: Smart Balance and non hydrogenated Palm Oil Sugar: Vegan granulated sugar by Imperial All desserts: Unless otherwise labeled, contain soy No desserts: Contain nuts, unless specified on the label All desserts are cholesterol free and cruelty free All of our desserts at Green are 100% vegan. There are no eggs, dairy, honey or hydrogenated oils in any of our baked goods!

Gluten Free Desserts: It is extremely important not to confuse any desserts labeled gluten free with regular flour desserts. Whether you customer is allergic to wheat, has Celiac disease, or is just gluten intolerant, serving them the wrong dessert can make them very ill.

Although we are very careful with cross contamination, we DO NOT have a certified gluten free kitchen. This means that if your guest is extremely sensitive to gluten they should consider skipping dessert.

Custom Dessert Orders: Please direct customers who are inquiring about our custom orders to any manager. Your manager will be able to put the customer in direct contact with the right person to assist them in taking their order. Customers may also submit custom orders on our website under the Menu tab at the top of the page.

Important Information:
Read these and memorize them! Your guests will appreciate you being knowledgeable about the company you work for! We recycle paper, plastic, cardboard and glass We use biodegradable to-go containers No meat will ever be cooked or consumed at Green When we do use eggs, they are free range and hand gathered All of our breads, dressings, and desserts are always vegan Our fried foods are all breaded using soy milk The vegan Daiya cheese can be substituted for any dairy cheese The term 86 means the supply of an item is exhausted Our Soup de Jour is always vegan Reservations are only taken for parties 6+ ( Include name, time, party size) Coupons and other promotions may only be approved by management Almost every menu item can be made vegan

Here at Green, we take a lot of pride in the food and the service that we provide to our guests. If you have any questions, please feel free to ask!

The work rules and standards of conduct for Green are always regarded seriously. All employees are expected to become familiar with these rules and standards. Please note that any employee who deviates from these standards will be subject to corrective action, up to and including termination of employment. Although it is not intended to list all the forms of behavior that are considered unacceptable in the workplace, the following are examples of rule infractions or misconduct that may result in disciplinary action. i. ii. iii. iv. v. vi. vii. viii. ix. x. xi. xii. xiii. xiv. xv. xvi. xvii. xviii. Theft or inappropriate removal of property; Falsification of timekeeping records; Working under the influence of alcohol or illegal drugs; Fighting or threatening violence in the workplace; Boisterous or disruptive activity in the workplace; Negligence or improper conduct leading to damage of property; Insubordination or other disrespectful conduct; Violation of safety or health rules; Smoke breaks are not allowed while on the clock at Green; Sexual or other unlawful harassment; Excessive absenteeism/tardiness; Unauthorized use of telephones, or other company-owned equipment; Using company equipment for purposes other than business; Unauthorized disclosure of business secrets or confidential information; Violation of personnel policies; Cell phone use is prohibited when on the clock at Green; Theft by omission of any menu item on a ticket (Including drinks, desserts, etc.); Lack of productivity;

EMPLOYEE APPEARANCE: Green expects you to look your best everyday by

keeping your uniform neat and clean at all times. If you arrive to work out of proper uniform you may be asked to leave and could be subject to disciplinary actions. Smile! Put your game face on, lets make some dough. Please, dont chew gum. Our guests dont appreciate it

Show off your awesome hair! Just be sure that it is neat and clean. Standard black or blue jeans are required Standard black or blue jean shorts that fall just above the knee. No booty shorts please! A Green Vegetarian Cuisine T-shirt is required for FOH staff. Cooks and kitchen staff are required to have their hair tied back or wear a hat. Nonslip shoes are required as of 02-15-2014

GREEN EMPLOYEE MEAL ALLOWANCE: Try everything at least once!

Each employee is eligible to receive one discounted meal for each day they work. No employee meal or discounted meal may be taken to-go. Employee orders are not to exceed $10.00 after tax. If employee orders do exceed the maximum amount allowed by management, the employee will be responsible to pay the difference. Employee meals are a privilege and may be revoked at any time by management if abuse of the system is suspected.

ATTENDANCE AND PUNCTUALITY:

Green expects that every employee will be regular and punctual in attendance. This means being in the restaurant, ready to work, at their starting time each day. Absenteeism and tardiness makes your coworkers and the restaurant work harder than necessary which isnt very cool. If you are unable to report for work for any reason, notify your supervisor before your regular starting time. You are responsible for speaking directly with a manager about your absence. It is NOT acceptable to leave a message, except in extreme emergencies. Requests for schedule changes or time off should be made at least one week in advance. Each request for changes will be considered separately, in light of the employees needs and the needs of the restaurant. Remember, these are requests and they may or may not be granted by management. Be prepared to stay longer than your regularly scheduled shift as employees will be released based on restaurant needs and restaurant occupancy.

ABSENCE WITHOUT NOTICE:

Should you be unable to work owing to illness or an

accident, you must notify a manager as soon as possible and make arrangements to cover your shift. If you do not report for work or contact a manager, it will be assumed after two consecutive days of absence that you have resigned, and you will be removed from payroll.

DOCUMENTED WARNINGS: All infractions, including write-ups covered under the

Employee Manual will be documented and filed for future reference.

NO CALL NO SHOW: If an employee does not call and does not show up for their
scheduled shift, that employee may be subject to disciplinary action up to automatic termination of employment. A dream without a plan is just a wish

CELL PHONE USE POLICY:

Cell Phones in the Restaurant - Staff Non-management level employees are prohibited from cell phone use while at work. This prohibition includes receiving or placing calls, text messaging, surfing the Internet, receiving or responding to email or checking for phone messages. Cell phones are to be turned off upon arriving at the workplace unless otherwise permitted elsewhere in this policy. The recognized staff level job positions for which cell phone usage is prohibited for Green are as follows: Kitchen staff Hosts Servers Dishwashers

SERVER SHIFT GUIDELINES:

Show up ready to provide amazing service and a positive contribution to Green! Servers are not permitted to leave without management approval and side-work completed.

Server Bank Policy:

Every server is expected to arrive for their scheduled shift with a minimum $30 bank. You will need ones, fives, and coins for cash transactions. When in doubt, bring more! Arriving without a proper bank places a burden on the other servers and slows our daily operations. We understand hard times, and we want to help! Please, just dont make it a habit. Constantly arriving without a proper bank can result in dismissal from a regularly scheduled shift or documented write-ups.

Sales Promotions Guidelines:

Sales promotions may only be approved and applied by management. Only promotions that are approved through the marketing director may be applied on a regular basis. Other promotions must be approved through the proper channels before applying them to a guests check. Non-management employees are not permitted to approve any sales promotions at any time. (Giving out cupcakes, gift cards or any other property that belongs to Green without approval of management is considered theft and will result in disciplinary action.)

Server Order Accuracy:

Being accurate in ordering is one of the most important parts of being part of our wait staff. Our

kitchen is expected to fully produce orders in 10 minutes or LESS! In order for us to maintain a high level of service and food quality, it is expected that all orders being sent to the kitchen are accurate and in full. Servers are expected to collect payment for every open check before the guest leaves. Failure to

collect payment is a burden that the restaurant will not be liable for. If payment is not collected, the check will be cashed out by management under the servers reading.

Pet Friendly Patios:

Selected restaurant locations will have a permit from the governing city to allow pets on the patio dining area. In order to maintain our good standing with the city regarding our permit we must abide by the following procedures: (Method for cleaning the patio: Our patio is to be swept and mopped every morning and night If any dogs visit our patio area during the hours of operation we will also sweep and mop the area in-between shifts or every six (6) hours as directed by management. All tables and seats will be constantly monitored and cleaned daily. If a pet leaves bodily waste on the patio we will be using sterilized gloves, DSQ-10 Sanitizer, Green Works disinfectant, and Floor Cleaner Plus to resolve the mess.) (We will be using sterilized gloves, DSQ-10 Sanitizer, Green Works disinfectant, Floor Cleaner Plus, Lysol Wipes, and Windex as necessary. We will be using a heavy duty brush mop and standard brooms to clean the patio area. All tools used for the cleaning of the patio area will remain outside in the designated corner of the patio (behind the seats 62-67). Other standards and procedures may vary for each store, check with the store manager for approval.

Off Duty Behavior:

Employees are expected to abide by all rules outlined in this manual when present at any Green Vegetarian Cuisine or affiliated companies, locations etc even when the staff member is not on the clock.

This Employee Handbook does not constitute a contract of employment either in whole or in part. The Company, reserves the right to add, delete, or change any portion of the Employee Handbook with or without notice. I acknowledge receipt of, and have read, the Employee Manual that outlines my benefits and obligations as an employee of Green Vegetarian Cuisine. I understand the Code of Conduct and each of the rules and regulations which I am expected to follow, as well as the additional policies. I agree to abide by all of them.

POLICY STATEMENT This handbook is a general guide and provisions of this handbook do not constitute an employment agreement (contract) or a guarantee of continued employment. It is simply intended to outline the benefits and work requirements for all employees. It is further understood that the Company reserves the right to change the provisions in this handbook at any time. It is policy of the Company that employment and compensation of any employee is at will and can be terminated with or without cause, at the option of the employee or at the option of the Company.

___________________________
Managers Signature Date _________________________________ Managers Print Date

_______________________________ Employees Signature Date _______________________________ Employees Print Date

2014