1. Must be able to stand, walk, and stay on his/her feet for prolonged periods of time.
This could be up to four hours without a break period to sit down.
2. Carry plates, dishes and trays with a weight of up to nine pounds on a continuous
3. Lift up to 25 pounds at a given time.
4. Must be able to write (take orders form guests) and work either an adding machine
or a Point of Sale (P.O.S.) screen that requires repetitive motion.
5. Must be courteous, smile frequently, and express cheerful disposition at all times.
Be punctual to begin your work
Wear proper uniform (Batch & Brine tee-shirt, non-tattered jeans, and apron) at
Maintain a neat and clean appearance at all times
As soon as guests are seated approach the table within no more than two
minutes, greet guests in a friendly/courteous way, introduce yourself by name
Offer beverages before taking food orders (Cocktails, Beer, Wine, Coffee, OJ for
breakfast. Iced tea & soft drinks, any seasonal special beverages)
After serving beverages, announce specials per meal period
Takes food orders, making sure that orders are repeated back to guests to avoid
any mistakes, if out of any items, make sure to communicate it to guests
Puts order into TOAST, making sure that all modifications are placed
Always connect with the kitchen expeditor or kitchen manager for any special
request or modifications
After orders have been placed make sure to check back with the guests to offer
Make sure to communicate to guests any delays from the kitchen, say something
like “Just want to let you know that the food is a little delayed but it should be
coming out shortly”
Never ignore the guests, especially when there is a delay from the kitchen,
maintain guests informed at all times
Maintain a cheerful and positive attitude at all times
Maintain the “clean as you go” policy
Keep all working areas clean at all times, sweep floors as necessary to maintain a
good clean look throughout the dining room and outdoor patio
Maintain all working stations clean and organized at all times
Report to Manager any equipment failures and any shortages of supplies
Make sure to take your breaks on time to avoid any penalties
Make sure to return to your work stations after breaks on a timely manner
You are required to work over time, if needed
Responsible for making sure that all guest checks are double checked before
presenting to guests (make sure table # matches the guests check and number of
Any voids, wrong orders or when guests changes mind must be approved by
As a server, you are not allowed to comp any meals, unless approved by
Be a team player, taking ownership of the entire Restaurant, not just your station
Food runs are to be made by all food servers when needed… We are a Team!
All transitions of stations must be communicated immediately to management
to avoid confusion of who is working where
All food servers must have current Food Handlers’ Certification..
Make sure that all sugar caddies are refilled with proper condiments and restock
all sauces, ketchup and mustards, refill salt & pepper shakers
All side works must be completed before punching out from your shift and