Barback, Bartender and Cocktail Server Training & Safety...

Barback, Bartender & Cocktail Server Training & Safety Manual (Oct. 2017) - 1 -

Barback, Bartender and Cocktail Server Training & Safety Manual

October 2017


Table of Contents

JOB GUIDELINES AND RESPONSIBILITIES........................................................... 4

Guidelines for timeliness ............................................................................... 4

Barback guidelines for interacting with customers ................................... 4

Bartender guidelines for interacting with customers ................................ 4

Cocktail Server guidelines for interacting with customers ....................... 5

Guidelines for cleanliness ............................................................................. 6

Guidelines for customer service excellence ............................................... 6

BARBACK, BARTENDER & COCKTAIL SERVER SAFETY GUIDELINES ........... 8

When do I report injuries? ............................................................................. 8

Safe lifting ........................................................................................................ 8

Preventing unnatural or awkward postures ................................................ 9

Preventing repetitive motions ..................................................................... 10

Preventing standing in the same place for a long time ........................... 10

Preventing heavy and/or unsteady loads .................................................. 10

Preventing forceful use of hand muscles .................................................. 11

Preventing slips, trips and falls .................................................................. 11

Preventing burns ........................................................................................... 12

Preventing sprains and strains ................................................................... 12

Preventing cuts and lacerations ................................................................. 13

Preventing contact stress ............................................................................ 13

Food slicers and meat grinders .................................................................. 14

Preventing fires ............................................................................................. 17

Preventing injuries from robberies and assault ....................................... 19

Material Safety Data Sheets ......................................................................... 19

Emergency Action Plan ................................................................................ 19

First Aid .......................................................................................................... 20

Workers’ Rights ............................................................................................. 21


BARBACK, BARTENDER/COCKTAIL TRAINING & SAFETY MANUAL ACK. ... 22


JOB GUIDELINES AND RESPONSIBILITIES

Guidelines for timeliness Know your schedule. Clock-in on time for each shift. Punctuality is very important. If you get to work late, you start out behind. BE ON TIME.

Barback guidelines for interacting with customers A barback is a bartenders' assistant. They work behind the bar next to the bartenders. Many of

their duties are similar to the bartenders' duties. Fill ice for all the wells. This is the first thing that should be done. Prepare fruit trays. Garnishes are important for the drinks. Make sure there are some backups.

Restock the bar with beer, liquor, wine, glassware, juices, etc. Make sure that everything is at the bar and that there are enough backups for the shift. Note: Always rotate the products: FIFO (First In, First Out)

Ensure the draught beers are in working order and not empty. If empty, change the kegs. Note: Do not lift a keg by yourself. Always get somebody to help you and always lift with your legs and not with your back. Make sure to connect the correct line with the corresponding keg.

Make sure that the bar is clean before opening it: Chairs, tables and counters are wiped down.

Work Flow Collect empty glasses from the bar. Wash glassware. When washing glassware, use warm soapy water to wash and clean water to

rinse/sanitize the glassware. Wipe the bar top constantly- the plum sauce tends to be sticky. Restock anything at the bar- especially ice. Help the bartender with anything that he/she needs. Communication is important.

Closing Duties Wash all the glassware. Restock beer, liquor, etc. Wipe down the bar counter, chairs, sweep behind the bar, in front of the bar, lounge and patio, if

needed. Pull mats to be washed. Mop the entire bar (front and back). Place dirty towels in the appropriate location. Remove trash and break down boxes. Make sure that the beer cooler is clean and organized. Always "Close to Open." This means to leave everything ready for the next day

Bartender guidelines for interacting with customers A bartender is an important figure in our establishment. He/she must make our patrons feel welcome, secure, and relaxed. To the patrons of a bar, the bartender is a very powerful figure.


Bartenders must keep their work area clean. Counter tops and tables must be cleaned with disinfectant, soap and water. Outside furniture must also be wiped at the start of the day. Most importantly, make sure people drink responsibly.

Enter all alcoholic beverages and collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Clean glasses, utensils, and bar equipment. Balance cash register. Attempt to limit problems and liability related to customers' excessive drinking by taking steps

such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.

Stock the bar with beer, wine, liquor, and related supplies such as ice, glassware, beverage napkins, napkins or straws.

Take beverage orders from serving staff or directly from patrons. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other

drinks. Serve wontons and plum sauce to customers seated at the bar. Slice fruits for garnishing drinks. Stuff blue cheese olives, prepping garnishes. Identify customers who are becoming loud/obnoxious and inform management. Wipe down and arrange bottles and glasses. Be innovative with drink recipes. Drive to deliver food to customers (proof of car insurance and valid driving license is required).

Cocktail Server guidelines for interacting with customers Cocktail Servers must be familiar with the variety of alcoholic beverages and have the ability to

organize multiple orders. The position requires individuals to stand and walk for long periods and carry heavy trays of drinks, which can be physically demanding.

Prepare and Stock Work Areas o Work with bar staff to ensure work areas are stocked with glasses, drink mixes,

garnishments and alcoholic beverages. This requires a complete inventory of the bar and work areas.

o Replenish garnishments, supplies and clean the work areas during the shift to maintain an organized workspace. At the end of the shift, clean the workstations and prepare for the next shift.

Provide Customer Service

o Customer service is the primary responsibility of cocktail servers. o Greet customers, provide information to them and sometimes make order suggestions. o Request ID from customers to ensure they are old enough to purchase alcoholic beverages. o Enter the customer’s order into the computer. o Bring the finished beverages back to the customer and retrieve empty glasses during the

shift. o Strive to make customers feel comfortable and monitor their experiences throughout their

stay in our restaurant. o Observe customers to anticipate their food or beverage needs. o Process your customer’s transactions, whether through cash, credit cards or gift cards. You

are responsible for customers paying their tab.


o Clean tables after customers leave. o Remove used glasses, wipe down tables and ensure the accessories and roll ups are

stocked. Tables require cleaning throughout the shift to prepare for new customers as other customers leave.

Guidelines for cleanliness Never handle a glass by the rim with your hand over the drinking surface. Never handle silverware with your hand over the eating surface. When handling plates or food never let your hand touch the eating surface or the food. Don’t ever stand around or lean on anything. You can always be cleaning. Wiping shelves or

the computer stations, polishing silverware, etc. Always walk in the kitchen, in the dining room never run. This will prevent serious accidents and

extra work for everyone. Always keep your fingers and thumb off the plates you serve. When pouring tea or water, never handle the rim of the glass and always take the glass off the

table and pour in the aisle. Always check your glassware and teacups and coffee mugs for cracks and dried food before

filling them. No eating or drinking in front of the house during operating hours. You can keep your drinks in

the server station but you must put them in sports bottles or water bottles which you can close the lid tightly. This is a requirement from the Health department and no exceptions. No chewing gum at all time while on shift.

Guidelines for back of house and front of house operations If you are having a problem with another employee in a different position that cannot be

resolved easily, go directly to the manager for support who will address the situation with the other employee.

If you must go to the bathroom during the shift, ask someone if they will please watch your station while you are gone, and inform a manager so that they are not looking for you.

Unauthorized persons are not allowed in the kitchen. If one appears, politely but firmly escort them out and connect them with a manager.

No server is to change his or her station or pick up extra tables without the consent of the manger.

Never attempt to adjust the lights or thermostats in the restaurant. If there is a problem, get a manager.

Guidelines for customer service excellence Five basics of service excellence:

1. Look at the customer. 2. Smile at the customer. 3. Talk to the customer. 4. Listen to the customer.


5. Thank the customer. Remember, every restaurant exists because of its customers. When a customer forms an opinion of any food establishment, service and food/drink

presentation stand alone. No matter how beautiful the surroundings or how delicious the food or drinks; poor service will certainly ruin the entire dining experience.

When developing good service, promote these qualities: promptness, courtesy, good manners, enthusiasm, and teamwork. In short, project a professional attitude. Unless you attain this goal, you will not be able to provide the high quality of service we expect here at New Moon Restaurants.

Each time you service a table; our reputation rests in your hands. You have the power to influence the opinion of those people. If they are happy with your service, they will probably return. They may also recommend the restaurant to their friends. However, if they are not happy then we haven’t done our job.

In order to be properly efficient, you must be constantly aware of the customers’ needs. Anticipate what they will want. Learn to read expressions and body language. If a customer is frantically rubber necking, waving his arms, or nodding, chances are he needs something. The more he must ask for service, the less enjoyable his evening will be. The tip he leaves you will reflect his feelings.

The Importance of the customer: A customer is not dependent upon us—we are dependent upon him or her. A customer is NEVER an interruption of our work- he is the purpose of it. A customer does us a favor when he comes here—we are not doing him a favor by serving him. A customer is a person who brings us his wants—it is our job to fill those wants. A customer is deserving of the most courteous and attentive treatment we can give him.

To serve is to sell. The difference between a restaurant and other retail sales organizations: In a restaurant, we manufacture and sell our product under the same roof. We know our customers are here to buy, not browse. Department stores provide service. Restaurants provide hospitality: a warm feeling from feeding both the body and the soul. Our function as a restaurant is to acquire and maintain business, to turn casual customers into loyal repeat customers.

Providing service in any business requires a vast amount of excellent attitude. If you need help, ASK FOR IT. Even if you become an excellent bar employee, there will be times when you will get behind. Have enough consideration for your customer, and the restaurant, to get assistance WHEN NECESSARY.

Remember teamwork - no business can survive without it. We have provided you with a manual. In it we have outlined some helpful suggestions to make your job here more profitable and enjoyable. These are the tools of your trade. Use them wisely and they will help you prosper.

Arriving on time for your shift properly dressed, with scrubbed hands and nails, pressed shirt, and clean shoes. If your appearance is sloppy, your performance will be sloppy. Your appearance, dress, posture, and expressions broadcast to everyone how you feel about YOU. Take pride in yourself, and others will be proud of you.

When people go out to eat, they want to relax. They want you to help them decide what to eat, when to order, what to drink, etc. You are there to fulfill their needs. Don’t be pushy; do be confident. Often a customer is nervous. It is your job to make customers feel comfortable, so comfortable they want to come back.


Don’t be afraid of a customer - 90% of the people dining out won’t notice a small mistake. Be relaxed, but alert, and efficient. Always be in control of a situation. Be strong, yet polite.

Always be yourself - Develop your own customer service approach. Avoid using repetitious phrases or seeming “plastic”. Your customers will know you are faking it, and they will resent your attitude.

BARBACK, BARTENDER & COCKTAIL SERVER SAFETY GUIDELINES

When do I report injuries?

The first symptoms of injury are NOT always pain. Workers can experience fatigue, soreness, discomfort, aching, burning, weakness, numbness and tingling in their hands, arms, shoulders, backs or legs either on or off the job.

The first step to stopping and reversing the damage to your body is to get help as soon as you feel these symptoms. The sooner you recognize and report these problems to a manager or human resources representative, the greater the chance of having a full medical recovery.

All work related accidents that result in injury, no matter how slight or minor, must be reported immediately to a manager or the human resources representative. An Employee Incident Report needs to be filled out to comply with the law and to initiate insurance and Worker's Compensation procedures. If you have any questions regarding the workers' compensation program, please contact the human resources representative.

Safe lifting

There are two kinds of lifting tasks: There are lifting tasks that most workers can do safely without getting hurt and there are lifting tasks that shouldn’t be done by people because they carry too great of risk of getting hurt - badly hurt.

You know a lot about your job. You know what is hard to do, what is easy to do, and what hurts. If something you do everyday makes you feel like you are straining, or in pain, then listen to that voice. This is important information that you can use to help make your workplace safer for everyone.

If the lift is safe to do, here are nine important tips to safer lifting: 1. Stretch and warm up your shoulders, arms, wrists, knees, legs, feet, and belly (torso). This will help you lift with a straight back and flexible shoulders. Make sure that your elbows, wrists, hips, knees and ankles are warmed up too. The flexibility from stretching will help you move easier.


2. Fast stretching is bad for you. Try to stretch very slowly for about 10 minutes. Stretch by gently and slowly moving both arms in a big circle, gently twisting your torso from side to side and front and back, and moving your legs in a big circle, one at a time. 3. Plan ahead. Answer these questions for yourself:

Where is the load going? Should I use a cart or a hand-truck to reach the destination? Will help be needed with this load? Any obstacles along the way that should be moved first? Does any strapping material need to be removed? Is the floor slippery? Where is the best place to grip the load?

4. Keep the load as close to your body as possible. If the load is heavier on one side than the other, keep the heaviest part of as close to your belly as possible. 5. Keep your body stable by keeping your legs apart and one leg slightly forward for balance. Avoid any extra bending of the back.

6. Avoid all twisting. The load should be right in front of you. It is very hard on the back when the load weight is to the right or the left of your body.

7. Keep your movements smooth. Don’t lift quickly and don’t jerk the load. Your back needs those slow movements to use all of your muscles in the best way possible. 8. Don’t lift anything that is too heavy. Your body has limits. Good posture and proper technique cannot protect you from injury when the load is too heavy. See if there is a way to remove some of the weight or lighten the load before starting. 9. Put the load DOWN if the lift isn’t going well. Take a moment to figure out a better plan or to get a lifting device or a second person. It is better to move small weights more often and heavy loads less often. If the load is way too heavy then do everything possible to (1) lighten the load, (2) handle the load with equipment, and (3) ask for help to solve the problem.

Preventing unnatural or awkward postures

Unnatural or awkward postures can include bending, reaching, kneeling, squatting, lifting, lowering and carrying. Sometimes you need to hold a pot, pan, container, vat, case of liquid, or keg in an uncomfortable way.

Store heavy and frequently used items on racks that are no lower than hip height and no higher than chest height.

Limit very low and overhead storage to items not often used. Rather than bending, stooping or kneeling, work at levels between your hips and chest.

Sit on a low bench or stool for work that needs to be done at ground level. • Use tools with longer handles.


• Organize work to reduce reaching, bending and squatting. • Use an elevated work platform for high work. • Remove obstacles that get in the way of work processes and work flow.

Preventing repetitive motions Repetitive motions can lead to injuries when a task forces you to do the same movements over and over again. To reduce this type of hazard, workers should: Develop a daily maintenance schedule for sharpening knives. Spread repetitive tasks out over the day and between workers. Change hands to spread out repetitive movement. See if you can use your right hand half of the

time and the left hand the other half of the time. Take frequent rest breaks from the repetitive activity.

Preventing standing in the same place for a long time

Standing in the same place for a long time, increases strain on the muscles, tendons, ligaments and nerves in the lower back, hips, legs and feet. Stand on thick rubber mats to make standing more comfortable. Utilize stools or low small benches to change their position and rest one leg and foot. Take breaks from standing still by walking around to increase blood flow.

Preventing heavy and/or unsteady loads

Heavy loads, especially those that are unstable (for example, enclosed weight that moves, such as bottles of liquid) increase strain to neck, upper back, arms, lower back and pelvis. To reduce the hazard of very heavy and/or unsteady loads, there are many things you can do. Store heavy loads between hips and chest. Store much lighter loads between chest and shoulders. Organize work to reduce reaching, bending, pulling, pushing and squatting. Get help from coworkers when handling bulky or heavy loads. If the load feels too heavy for two

people then find a way to break up the load. Clear your walking path of objects and debris when handling heavy material. Make sure the walking path is not slippery. Bring the load you are carrying as close as possible to your body. Keep your head up and your torso (belly) straight. Turn with your feet; do not twist your torso (waist). Free your fingers and toes from underneath a box or load before placing it down. Get help from co-workers when handling bulky or heavy food product and ice. Organize coworkers to serve all of the food to a table of customers at the same time. Use a

group of servers to serve all of the appetizers at once, all of the drinks at once, and so on. Use


several servers to clear the finished main course dishes from the table as well. This plan truly breaks up the load.

Preventing forceful use of hand muscles Forceful use of your hand muscles can result in injuries in back, shoulders, arms, wrists and fingers. There are many things you can do to reduce the force needed to do everyday tasks. Grip objects, tools, equipment and knives with the whole hand, not just a few fingers. Pick up smaller loads, keeping wrists straight. Keep a daily maintenance schedule and procedure for sharpening knives. Pick up items from the bottom, using the whole hand. Avoid using only a few fingers. Make the handles thicker on small tools; put tool down when not in use; attach handles to heavy

objects that must be lifted.

Preventing slips, trips and falls

Injuries from slipping, tripping, and falling may be due to poor traction (low friction), bad lighting, inadequate handrails, oily and slippery floors, grease spills, and poor housekeeping. Maintain a housekeeping schedule to keep walkways and surfaces clear Mop slippery, wet floors and spills right away. Keep floors and stairs clean and dry. Move slowly and carefully near corners and when handling objects, such as pots, pans,

containers, vats, and food. Be aware of blind spots, rips in carpet or rugs, and rough and uneven floor surfaces. Make

frequent requests to get these repaired. Slips, trips, and falls can occur in the serving area while workers are: Working around ice bins, where ice can easily fall onto the floor, causing puddles. Working in busy, congested areas. Walking or running on slippery or uneven floor surfaces. Carrying dishes around blind corners or stairs. Using single door entry to and from the kitchen area. Solutions to prevent sprains and strains include:

• Wipe up any ice that falls on the floor around the ice maker immediately. • Wipe up spills immediately. • Clean or pick up any other items (such as food spills) from floors as soon as possible. • Wear non-slip shoes, and avoid wearing sandals or open toe shoes, high heels, or shoes

made out of canvas. • Carry items only at a height that you can safely see over.


Preventing burns

Burns may occur while workers are serving or preparing hot foods or drinks or while they are operating machinery that makes hot drinks such as coffee, tea, or espresso. Carrying hot plates or plates that have been placed under heat lamps or reaching over candles placed on tables can also cause burns.

Solutions to prevent burns include: • Be properly trained to prepare hot items. Understand how to use the equipment you will be

required to operate safely. • Use caution when preparing hot drinks or using machines that dispense hot liquids. Don't

stick your hands into areas where hot coffee or hot liquids are dispensed. • Do not remove coffee pot until coffee is through being dispensed. • Use trays to carry hot plates. • Use a waiter's cloth or hot pads or oven mitts to protect your arms or hands when carrying

hot plates or trays. Be aware that plates under heat lamps are hot! • Observe any safety procedures or wear any protective equipment (hot pads, mitts, aprons)

provided for your use while preparing hot items. • Do not reach over table candles while serving or removing food from tables. Do not carry lit

candles because the wax can burn. • Do not use wet towels to grab or hold hot items. • Remember that items heated in a microwave continue to cook or heat after the microwave

turns off. • Receive basic first aid training for the treatment of burns.

Preventing sprains and strains Serving food and bussing tables, especially while assuming awkward postures, may lead to back, neck, and shoulder strains and sprains. Specific potential hazards include:

• Balancing or lifting too many plates or glasses while serving or clearing tables. • Balancing or lifting heavy trays above shoulder height. • Lifting large, overfilled containers of dirty dishes. • Repetitive reaching across tables to serve customers or to clear tables. • Moving and lifting tables and chairs to accommodate customers.

Solutions to prevent sprains and strains include: • Avoid awkward postures if you must carry trays, plates, or beverages. Serving with awkward

postures such as unsupported elbow and finger postures can increase your risk for injury. • Limit the number of plates or items you will carry, realizing that carrying more than a couple

items puts excessive strain on your arms and back and may lead to injury. • Use both hands to carry items such as coffee pots or water jugs and carry them with your

elbows close into your body. • Move the glass or cup to you, when pouring, rather than overreaching with a heavy coffee

pot or water jug to fill a glass.


• Carry plates with your elbows close into your body to lessen the strain on your arms and back. Avoid bending at the wrist or extending upward at the fingers. Your shoulder, arms, and hands should be in a neutral position rather than bent at the wrist or extended upward at the fingers.

• Balance the tray on both your arm and hand. • Alternate carrying tasks from hand to hand. • Balance the load evenly, placing heavier items in the center of the tray. • Make sure trays are serviceable and clean and dry and without defect before using. • Stand by the person you are serving if possible, rather than reaching across tables and over

people. In booths, pass the plates along, requesting that the people sitting closest to the edge of the booth assist you in passing the plates.

• Get help to move tables and chairs, rather than lifting alone.

Preventing cuts and lacerations Cuts and lacerations can be caused by knives and unguarded machines. To reduce the risk of these types of injuries, there are several things you can do. Never remove machine guards when in use. Never operate any machine unless you are trained in its use. Never cut meat in a slicer once it becomes too thin; use a knife to complete the cutting. Never wear jewelry or loose clothing, which can get stuck in a machine. Always tell management immediately if machine guards are missing, broken, or not working

properly. Unplug machines and equipment when not in use. Maintain machinery to reduce chance of malfunction and accidents. Cut and slice away from the body. Keep knives sharpened daily. Store knives properly in knife racks, not in metal or plastic containers. Never let knives soak in soapy or dirty water. Use the correct knife for the appropriate activity. Use a damp cloth under the cutting board to reduce movement of the board. Do not place knives near the edge of the countertop. Carry knives by the handle, the cutting edge angled down and away from you. Never hand a knife to a coworker. Place it on surface and the let the coworker pick it up. Separate broken glass from trash. Use an ice scooper, not glassware.

Preventing contact stress Contact stress or “mechanical stress” is caused by hard or sharp objects or edges pressing continuously against the body. The sides of the fingers, palms, wrists and forearms are more likely to get injured. Knees and elbows are also at risk of being hurt in the same way.


An example of contact stress in the hands is holding long metal kitchen utensil handles that are sharp, unpadded, and narrow. When these utensils contain a lot of weight or fluid (like a ladle), the utensil can be heavy and require a lot of squeezing to keep steady. An example of contact stress in the knees is kneeling on hard surfaces on one or both knees. For example, knee kneeling may occur when reaching into a low freezer for meat, while for other workers, this may occur when reaching for glassware on a very low shelf. If well padded, large diameter handles do not exist, workers can wrap dish towels several times around the handles of utensils. Try to reorganize the task and location of supplies to eliminate kneeling. If mats are not found and workers must kneel on the floor, try using a stack of towels or soft

stacks of folded cardboard and kneel on these instead of the cement floor. Kneel preferably on only one knee.

Do not place cutlery, dishes, plates, or glassware on the bottom shelf. Place these objects in your “power zone,” between your hips and chest.

Food slicers and meat grinders Introduction Food slicers and meat grinders used in food service industries such as grocery stores, restaurants and delicatessens can cause serious cuts and amputations when workers operate, perform maintenance, or clean the machines. This fact sheet provides employers with the requirements of the Occupational Safety and Health Administration (OSHA) and ways to prevent cuts and amputations in workplaces with food slicers and meat grinders. Amputations are among the most severe workplace injuries and often result in permanent disability. In 2013, at least 4,000 incidents involving meat slicers occurred that resulted in lost workdays. Food slicers (see Figure 1) are electrically-powered machines typically equipped with a rotary blade, an on/off switch, a thickness adjustment, and a food holder or chute. Operators may use a pushing/guarding device, plunger, or gravity (e.g., with or without an attachment connected to the food holder) to apply pressure to the food against the slicer blade. Electric meat grinders typically have a feeding tray that holds uncooked meat as the worker pushes it into the machine. The meat is then pulled inside the grinder (see Figure 2) by the feed screw and then through the cutting plate. Other parts include an on/off switch, a reverse switch, and a food pusher (i.e., plunger).


OSHA Regulations Employers must comply with the following OSHA standards (29 CFR) to protect workers from hazards associated with food slicers and meat grinders:

1910.212 Machine Guarding 1910.138 Hand Protection 1910.147 Control of Hazardous Energy In addition, 29 CFR 1904.39 recording and reporting requirements may apply if a work-related incident results in an amputation, including fingertip amputations with or without bone loss.

The Fair Labor Standards Act (FLSA) prohibits workers under the age of 18, in non-agricultural occupations, from operating powered equipment considered hazardous, including food slicers and meat grinders. Preventing Food Slicer and Meat Grinder Injuries All food slicer and meat grinder work activities present hazards that may result in severe cuts or amputations. Employers must select and provide workers with appropriate hand protection, including cut-resistant gloves, when there is potential for workers’ hands to come in contact with the blades. Safe work procedures also include fully retracting (zero) the blade when the slicer is not in use or when cleaning the blade. Employers should provide meat grinder operators with properly sized plungers to eliminate the need for their hands to enter the feed throat during operation. Operating and cleaning food slicers and meat grinders are two separate work activities that may require additional hazard controls. When food slicers are in use, or turned off but still energized, the top and bottom of the slicer are hazardous areas where workers’ fingers and hands may contact the blade, causing serious cuts or amputations. Rotary blade food slicers must be used with guards that cover the unused portions of the slicer blade on both the top and bottom of the slicer. Employers should buy slicers already equipped with


a feeding attachment on the food holder sliding mechanism or purchase this attachment separately and install it before use. Worker training topics should include to:

Never put a hand behind the food chute guard. Never place food into the slicer by hand-feeding or hand pressure. Use a pushing/guarding device with chute-fed slicers. Use plungers to feed food into chute-fed slicers or use the feeding attachment located on the

food holder. Turn off the food slicer when changing foods. Keep hands out of the danger zone on the back of the blade where the sliced food exits. Turn off and unplug slicers when not in use or when left unattended for any amount of time. Employers must ensure that meat grinders are retrofitted with a primary safeguard (e.g., properly designed tapered throat or fixed guard) if a worker’s hand may come into contact with the point-of-operation (i.e., the auger cutter area).

Worker training topics specific to meat grinders should include:

Only use a proper plunger when feeding meat into grinders. Operate grinders only when feeding trays and throats have been installed. Use the meat grinder only for its intended purpose. Turn off and unplug grinders when not in use or when left unattended for any period of time. Preventing Injuries When Maintaining/Cleaning a Food Slicer or Meat Grinder Maintaining or cleaning a food slicer or meat grinder requires workers to remove protective guards. Employers must ensure that the food slicer or meat grinder will not unexpectedly start up and that workers’ hands are protected from severe cuts or amputations when guards are removed for maintenance or cleaning. A Lockout/Tagout (LO/TO) program is required under 29 CFR 1910.147 when the guards are removed unless the worker, maintaining or cleaning the unguarded machine, unplugs the food slicer from the energy source and has exclusive control of the plug to ensure that no one else can unexpectedly start the machine.

A Lock Out/Tag Out (LO/TO) program must include:

Procedures for locking out or tagging out food slicers. Specific LO/TO training. Periodically review LO/TO procedures to ensure that all requirements are followed. The following safe maintenance/cleaning practices and procedures are explained in the manufacturer’s operating manual:

Adding distance between the hand and sharp edges by using a cleaning device with a handle. Wiping the blade from the center outward to avoid contact with the blade edge. Never wiping toward the blade when cleaning the slicer table.


Training Provided Employers should ensure that all operators receive on-the-job training under the direct supervision of experienced operators until they can work safely on their own. Thorough operator training, including equipment-specific topics, should be based on the manufacturer’s recommendations and include the following safe operating and cleaning procedures for the equipment they will use: Hazards associated with food slicers and meat grinders How to use the required safeguards and how they provide protection How and under what circumstances to remove safeguards (in most cases, by repair or

maintenance personnel only) How to prevent unexpected start-up during cleaning or maintenance using appropriate LO/TO

procedures Hand protector usage and limitations What to do (e.g., contact the supervisor) if a safeguard is damaged, missing, or unable to

provide adequate protection Training is necessary for new operators and maintenance or setup workers, when any new or altered safeguards are put in service, or when workers are assigned to a new machine or operation.

Preventing fires

Workers are exposed to fire hazards in restaurants from heat-producing equipment such as burners, ovens, and grills due to: Working around open flames Un-emptied grease traps (possible grease fires) Dirty ducts (possible flue fires) Improper storage of flammable items Faulty or frayed electrical cords Poor housekeeping Solutions to prevent sprains and strains include:

Extinguish hot oil/grease fires by using a class K fire extinguisher. Never carry or move oil containers when oil is hot or on fire. Never throw water on a grease fire; this will make the fire worse. Empty grease traps frequently; do not allow them to overfill. Understand the fire safety procedures in your workplace, including how to call for help, and

follow them in a fire or other emergency. Make sure that if you are working in a commercial kitchen that you know where to find and how

to manually activate the cooking appliance fire suppression system. Keep grilling surfaces clean and free from grease accumulations that might ignite and cause a

fire. Avoid cooking areas unless your work requires you to be there.


Do not use frayed cords or defective equipment. Do not store flammable items near heat-producing equipment or open flames. Know fire alarm locations. If you are expected to fight fires: Be sure you have been trained or request training. Know the different types of fire extinguishers and how to use them correctly. Always read the fire extinguisher label before using, to verify it is the correct type to use on the

fire. Always sound an alarm, summon the fire department and activate the fixed fire suppression

system first. The fixed fire suppression system (manual pull station) is located on the wall (usually near an

exit). When activating the system, simply follow the instructions noted on the pull station. Know that if you catch fire, STOP, DROP and ROLL.

Using a Fire Extinguisher

The following steps should be followed when responding to incipient stage fire:

Sound the fire alarm and call the fire department, if appropriate. Identify a safe evacuation path before approaching the fire. Do not allow the fire, heat, or smoke

to come between you and your evacuation path. Select the appropriate type of fire extinguisher. Discharge the extinguisher within its effective range using the P.A.S.S. technique (pull, aim,

squeeze, sweep). Back away from an extinguished fire in case it flames up again. Evacuate immediately if the extinguisher is empty and the fire is not out. Evacuate immediately if the fire progresses beyond the incipient stage.

Most fire extinguishers operate using the following P.A.S.S. technique:

1. PULL... Pull the pin. This will also break the tamper seal. 2. AIM... Aim low, pointing the extinguisher nozzle (or its horn or hose) at the base of the fire.

NOTE: Do not touch the plastic discharge horn on CO2 extinguishers, it gets very cold and may damage skin.

3. SQUEEZE... Squeeze the handle to release the extinguishing agent. 4. SWEEP... Sweep from side to side at the base of the fire until it appears to be out. Watch the

area. If the fire re-ignites, repeat steps 2 - 4.

If you have the slightest doubt about your ability to fight a fire...EVACUATE IMMEDIATELY!

https://www.osha.gov/SLTC/etools/evacuation/portable_about.html#Types

https://www.osha.gov/SLTC/etools/evacuation/portable_use.html#PASS

https://www.osha.gov/SLTC/etools/evacuation/portable_relation.html#Assessment


Preventing injuries from robberies and assault

Workplace violence is one of the leading causes of death on the job. Most violent acts in the workplace are committed by outsiders, not by workers. You will be trained on what to do in case of robbery, crime, or a potentially violent situation. Solutions to prevent robberies and assault: Keep background noise down so people will be aware of any problem. Use the “buddy system” when walking to public transportation and parking areas. Make sure back doors are locked at night. Workers should still be able to exit easily. Leave a clear, unobstructed view of the cash register area from the street. Post signs that the cash register only contains a small amount of cash. Store larger amounts of cash in a drop safe. Don’t count cash in front of customers. Use the “buddy system” during cash drops.

Material Safety Data Sheets

A Material Safety Data Sheet (MSDS) is a document that provides detailed information including health, safety, fire, and environmental hazards of a chemical product. MSDS sheets are located in the management office at each location. However, many manufacturers of products print this information directly on the product packaging. It’s important for you to know what chemicals you are working with and the necessary Personal Protective Equipment (PPE) required.

Emergency Action Plan

Ensure that you know the answers to the following questions for your particular location: What is the escape plan for fires, floods, earthquakes, and chemical spills? Where are emergency exits located and how do you open them? Where should you go if there is an evacuation? Is there a designated meeting area? How does the fire alarm system work, and how should you respond? Where are fire extinguishers located? How do you operate fire extinguishers properly? Everyone who is expected to use a fire

extinguisher must be trained. Where are emergency eye wash stations and safety showers located? Where are first aid kits located? If someone is injured, who should be notified of an injury? Who is designated to provide first aid? What procedures should be followed to get medical care?


Exposure to blood Know the dangers of contact with another person’s blood, and take appropriate precautions. Blood can carry organisms that cause diseases like Hepatitis B, or AIDS. Solutions to prevent exposure to blood:

Make sure only designated, trained staff provide first aid. If trained staff are not available, keep away from blood. Hand the victim a towel or bandage

to apply to the wound. Make sure workers know how to report an incident where there is exposure to blood. They

should also know how to get a medical evaluation, and how to get a Hepatitis B vaccination if they want one.

Have a system to record and evaluate incidents where there was exposure to blood. Have first aid kits, gloves, and other protective equipment available for staff designated to

provide first aid.

First Aid

First aid kits are available at each location to be used for minor injuries. Employees are required to report even minor injuries so the appropriate investigation can be conducted to unveil potential hazards so they can be remedied and prevent future injuries. First Aid for Burns and Shock Do not apply ointments, sprays, antiseptics, home remedies, butter, or grease to burns. 1st Degree Burn:

A burn injuring only the outside layer of skin. Treatment: Apply cold water to the burned area.

2nd Degree Burn:

A burn that injures the layer of skin beneath the surface. Blisters usually form. Treatment: 1. Immerse the burned area in cold water or apply a clean cloth soaked in ice water until pain subsides. 2. Blot dry and apply a clean dry cloth or bandage. Send to a doctor if necessary.

3rd Degree Burn:

A burn that destroys all layers of skin. Treatment: Do not put ice or ice water on the burn. Do not remove clothes that are stuck to the burn. Follow the steps below. 1. Maintain an open airway. Restore breathing and circulation if necessary.


2. Protect the burned area by covering with a clean cloth. 3. Treat for shock. 4. Call 911, or follow the restaurant’s procedures to get the person to a doctor or hospital immediately.

Shock:

A person in shock will be cold, pale, sweating, and may pass out. Treatment: Do not give any fluid or drugs. Follow the steps below. 1. Maintain an open airway. Restore breathing and circulation if necessary. 2. Call 911, or follow the restaurant’s procedures to get the person to a doctor or hospital immediately. 3. Have the victim lie down with feet elevated, unless this would hurt them more. 4. Cover the person to keep them warm.

Workers’ Rights Workers have the right to: Working conditions that do not pose a risk of serious harm. Receive information and training (in a language and vocabulary the worker understands) about

workplace hazards, methods to prevent them, and the OSHA standards that apply to their workplace.

Review records of work-related injuries and illnesses. File a complaint asking OSHA to inspect their workplace if they believe there is a serious hazard

or that their employer is not following OSHA’s rules. OSHA will keep all identities confidential. Exercise their rights under the law without retaliation, including reporting an injury or raising

health and safety concerns with their employer or OSHA. If a worker has been retaliated against for using their rights, they must file a complaint with OSHA as soon as possible, but no later than 30 days.


BARBACK, BARTENDER AND COCKTAIL SERVER TRAINING & SAFETY MANUAL ACKNOWLEDGEMENT I hereby acknowledge that I have received the Barback, Bartender and Cocktail Server Safety & Training Manual of New Moon Restaurants. I understand that it is my responsibility to become familiar with its contents to perform my job accurately. I understand that this training manual is an overall guide and is not intended to address every single aspect of the job. Therefore, I further understand and agree that if any aspect of the job is unclear to me, it is my responsibility to ask questions of and receive answers from the appropriate person in management without delay.

Training Checklist: Employee to initial adjacent to each item that was covered during the Barback, Bartender and

Cocktail Server Training Period:

____ I was informed about the job guidelines and responsibilities of my position of Barback,

Bartender or Cocktail Server.

____ I understand the importance of the customer.

____ I was provided with thorough training on all safety guidelines for Barbacks, Bartenders and

Cocktail Servers that are outlined in this manual.

My signature below indicates that the items listed above were reviewed and my questions have

been answered.

_________________________

Print Employee Name

Employee Signature: _________________________ Date: _______________

Manager Signature: __________________________ Date: _______________

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