EMPLOYEE HANDBOOK TGI

Table of Contents

1. Introduction

2. Code of Conduct and Workplace Behaviour

 Dress Code
 Smoking
 Alcohol and Drugs
 Weapons Policy
 Cell Phones
 Social Media
 Customer service
 Disciplinary Procedures

3. Procedures and Emergencies

 Scheduling Process
 Attendance Expectations
 Timekeeping Procedures
 Opening and Closing
 Requesting Time Off
 Missed Shifts
 Comps and Voids
 Safety and Sanitization
 Reporting of Workplace Injuries
 Emergencies
 Theft and Robbery
 Health Procedures and Allergy Protocol

4. Employee Rules
 Breaks
 Employee Meals and Discounts
 Theft

5. Anti-Harassment and Complaint Procedure

 Anti-Harassment and Anti-Discrimination Policies
  Actions Constituting Harassment
 Reporting Harassment
 Non-Fraternization Policy

6. Conclusion
 Conclusion
CODE OF CONDUCT AND WORKPLACE BEHAVIOUR
DRESS CODE
 All staff must be clothed in all black attire.
 All staff must be wearing a hairnet or cap.
 Clothing with other colours or stickers not allowed.

SMOKING
 All staff is allowed 1 smoke break every 4 hours, 10 minutes each.
 All personnel smoking should be at least 6 meters away from the café or any neighboring
store fronts.
 All personnel after smoking need to freshen up their breath and odor.
 All cigarette buds need to be disposed properly, do not litter the area.

ALCOHOL AND DRUGS

 All staff is prohibited from bringing in alcohol or drugs of any type.
 All staff is prohibited from consuming alcohol or drugs of any type.

WEAPONS POLICY
 Weapons of any kind are not allowed in the café.

CELL PHONES
 All staff must put their phones on silent and keep them away for the duration of the
shift.
 A few chosen senior staff do have access to their phones but only for company work like
relaying out of stock items to kitchen.
 All staff is prohibited from using any type of headphones while working.
 To attend emergency calls, notify a senior staff and attend it outside the café.

SOCIAL MEDIA
 All staff sharing or posting on social media with the name of either locations must
adhere to the company’s policies.
 All staff is allowed and encouraged to share our social media posts.
 Post related to the café cannot be defamatory or controversial.
 Replying to customer complaint comments is prohibited.

CUSTOMER SERVICE
 All staff must maintain a welcoming tone in a conversation with the customer. Greet the
customer with a one line for example “Hi, welcome to the Café” or “Hi, how’s everyone
today.”
 In the event of a complaint, offer the customer with a solution that’s beneficial for both
parties.
 In the event of out-of-stock items, inform the customer before they proceed to order.
  In the event of orders taking extra time, communicate to the customer as soon as
possible. When taking order, double check with kitchen if the order might take extra
time than usual.
 In the event of rush hour, inform all customers of the extended order times.
 Double check each order before serving or packing (dine-in- takeout- delivery)
 In the event of a returned goods or spoiled goods, a replacement or refund can be
offered. To offer a refund, the POS can be used or cash.
 In the event of an aggravated customer, please refer them to the nearest manager or
senior staff.
 In the event of an order mixing up like veg and non-veg, the termination policy will take
effect. This offence is non-negligible.

DISCIPLINARY PROCEDURES
 There are 2 types of disciplinary actions:
1. Three strike policy
2. Termination
 All staff is questionable and responsible for their actions and work.
 Each policy will kick in with respective to their offenses.
 All staff has the right to dispute a decision and discuss the issue.
 For the termination policy, an investigation will take place and the management will
decide.

PROCEDURE AND EMERGENCIES

SCHEDULING PROCESS
 The schedule is prepared on Sunday for the coming week.
 All staff must ensure that they have updated the management with any availability
changes.
 The shifts are subject to change, can be cut short or elongated depending on
management.
 All shifts are final, any changes must be approved by management.

ATTENDANCE EXPECTATIONS
 All staff must arrive 10 minutes before their shift to get ready.
 All staff must check in and out at their designated time.
 All staff must notify the management of any delays in transportation.
 In case of an emergency, please notify management at your earliest.

TIMEKEEPING PROCEDURES
 All staff must check in or out at their given time.
 On management’s decision or approval, the staff can be allowed to check out early or
late.
OPENING AND CLOSING
 All staff must follow the opening or closing checklist.
 All staff must ensure all duties listed are finished before or after the opening or closing
time.
 All closing staff must communicate with the opening staff on low or out of stock items.
 Opening for all locations is 11 AM but staff needs to be there by 10 AM.
 Closing for all locations is 12:00 AM and staff will be present till 12:30 AM.

REQUESTING TIME OFF

 All staff must update their availability for the coming week at least 3 days before.
 All staff must notify management for a short time off (2-7 days) at least 2 weeks before.
 All staff must notify management for a long time off (7-31 days) at least 4 weeks earlier.
 Failure to notify the management by the time stated above will result in no action.

MISSED SHIFTS
 All staff is responsible for their shifts.
 If a shift is missed, a formal warning will be given.
 If it occurs once more, the decision taken will result in termination. This is applicable to
all staff of all positions and locations.
 Management is not responsible to give out extra shifts to cover it up.

COMPS AND VOIDS

 Comps are items that were ordered, prepared, and served but not charged. (i.e., any
birthday desert/drink or food complaints)
 Voids are items that were never made or served. (i.e., order cancellation, order punch in
mistake)
 All staff must get the managements permission before performing these actions on the
POS.

SAFETY AND SANITZATION

 All staff must wash their hands before or after any task.
 All staff must be wearing gloves while handling open or packaged food.
 All staff must change gloves after and before each task.
 All staff must be always wearing a hairnet.
 All staff must ensure that all food surfaces/workstations are clean and sanitized before
use.
 All staff must ensure that all customer’s facilities (bathroom/seating) is clean and
sanitized.

REPORTING OF WORKPLACE INJURIES

 In the event of an injury, please notify the management as soon as possible.
 In the event of a fatal or harmful injury, call 911 for an ambulance.
  In the event of burns, cuts, or slips; the first aid kit is present in the kitchen and can be
applied to the affected staff by another staff present.

EMERGENCIES
 In the event of a fire, pull the fire alarm situated next to the entrance door. Inform
customers to head out the front door in a calm manner. Make sure all staff and
customers are out of the premise and wait for the fire brigade.
 In the event of a power outage, check if the circuit board is switched On or Off. If the
circuit board has tripped out, switch it completely Off and then On. If the circuit board is
On and there’s no power, inform management and wait till power is restored.
Management will decide based on the emergency if order closure should take place.
 In the event of an unwanted personnel, inform the management and stay away. If the
staff feels endangered, please contact 911 immediately.

THEFT AND ROBBERY

 In the event of a theft or robbery, contact 911 immediately. Stay away from
confrontation, exit the premise, and contact authorities.
 Staff’s safety is our priority, we do not encourage the staff to take matters in their hands
in case of these events.

HEALTH PROCEDURES AND ALLERGY PROTOCOL

 All staff must regularly sanitize the premise to ensure no dust or allergens remain.
 If a staff member has an allergy, please notify the management. Corrective measures or
an allergy action plan can be discussed to prevent any outbreaks (epi-pen).
 If a customer has allergies specified, ensure corrective measures are taken to avoid an
outbreak.

EMPLOYEE RULES
BREAKS
 All staff is allowed one 30-minute break that is paid, per shift of 8 hours. If less than 8
hours, a 15-minute break can be taken.
 This could be a meal break or stepping out.
 All staff must manage their breaks, they cannot take place at opening or closing times.
Or at busy times.
 Pending tasks should be cleared before going on break.

EMPLOYEE MEALS AND DISCOUNTS

 All staff is allowed one meal plus drink on the house per shift. The drink does not include
Indian pops.
 A second meal for home can be purchased at 15 percent off per shift.
 On off days, staff can avail a 15 percent discount on their orders.
  All staff is allowed to offer a 15 percent discount to family and friends but do notify the
management.

THEFT/ROBBERY
 If a staff member is caught stealing, the termination policy will kick in.
 Based on the amount of theft, the management can offer a settlement or call the
authorities.
 Theft does not relate only to business; it can also be stealing other employee’s
belongings.

ANTI-HARASSMENT AND COMPLAINT PROCEDURE

ANTI-HARASSMENT AND ANTI-DISCRIMANTION POLICY

 The management does not tolerate, ignore, or condone discrimination or harassment
and is committed to promoting respectful conduct, tolerance, and inclusion.
 The management is committed to the standards of conduct, staff must not engage in
discriminatory, bullying, or harassing behaviour prohibited by the Human Rights Code.
 All staff is responsible for respecting the dignity and rights of their co-workers and the
customers they serve.
 In the event of harassment or discrimination from a customer, please notify
management or senior staff and remove yourself from the situation. The management
will decide based on the act if authorities should be called.

ACTIONS CONSTITUTING HARASSMENT

 Offensive jokes.
 Bullying
 Slurs
 Physical assault
 Intimidation
 Ridicule
 Insults
 Offensive objects or Pictures
 Interference in work performance
 Cyberbullying
 Sexual harassment
 Psychological harassment

REPORTING HARASSMENT AND FOLLOWING ACTIONS

 All staff at their earliest should notify the management if they experienced or witnessed
actions stated above.
  If a staff member is accused, the management will investigate and come up with an
action.
 If a staff experiences harassment outside of work from another worker, the company is
not liable for any actions. The accused will be terminated.

NON-FRATERNIZATION
 All staff must refrain from sharing their social media profiles or number with other staff
or customers. If this occurs, the company is not liable for any problems that might occur.
 The WhatsApp group contains all contact info for all staff members. This information is
confidential and if any staff is found sharing this information or contacting the staff in an
unprofessional manner, termination policy will kick in.
 All staff is responsible for sharing their own contact information and the company will
not be liable.
 All senior staff and management are not allowed to develop personal relations with their
staff. This action will result in termination.
CONCLUSION

All information presented above is final and all staff must adhere to it. All policies are stated,
and actions will be taken accordingly. All staff must follow and implement this document while
they’re at work. All staff must take responsibility for following this handbook. If a staff member
experiences or witnesses that these rules are not being followed, please report to Gunish or
Abhishek at the earliest. If a staff member retains information on an offense they witnessed,
they will be held complicit.

DISCLAIMER
All this information presented above is confidential. Sharing this document is prohibited. All
staff information shared between staff is confidential. Discussion of personal staff information
(home address, immigration status, pay etc.) is prohibited. If a staff member is caught in
violation of this, strict legal actions will be taken.

_________________ _________________
Employee Signature Date Signed On