PFC Trainee Manual

FOH Policies and Procedures Trainee
Manual

The Peacefood Café Philosophy
Welcome to the Peacefood Café family! If you own this manual you are either soon to
be or already have been a member of a very special organization. Peacefood Café is a vegan
restaurant and bakery that strives to introduce a diet and a lifestyle to the people of New
York City one person at a time. We strive to be an innovative and exceptional vegan café.
Our cuisine is transformational, healthy and delicious; prepared and served with mindfulness,
gratitude and the intention to nurture. We offer the highest quality seasonal ingredients,
selecting those that are locally grown whenever possible, endeavoring to ensure that
everyone’s eating experience at Peacefood Café is joyful and memorable.
The Role of The Front Of House Staff
As a member of the FOH, you have a very important role in the Peacefood Café
philosophy. You are not just an employee, but you have been chosen because it is believed
that you have the ability to promote a very specific lifestyle. That is, you ought to be able to
showcase and support a vegan lifestyle of compassion and objectivity. This does not mean we
expect you to become someone you are not, or to lie about who you are ever. But we do
need you to understand that the clientele at Peacefood Café looks at you as a template. Your
personal diet, your private life, and your religion or political affiliations are excellent the way
they are, however you should be able to project an image that works with the aims of a
compassionate vegan lifestyle. It is very important that your conduct, language, style of
dress, and interactions with one another take into account this fundamental principle. In
addition to promoting a specific lifestyle in accordance with the philosophy of Peacefood
Café, you are also going to be responsible for fulfilling specific Points of Service which
correlate one of eight positions in the Front Of The House. First we will discuss how your
image and appearance contribute to your role. Then, we will detail the specific functional
responsibilities of each member of the FOH team.
Dress Code & Hygiene
Your image at Peacefood Café is extremely important. Here, we have adopted a dress
code that celebrates the aesthetic of casual elegance. Not everything you wear day-to-day
will be appropriate for this job. It must but clear that your style of dress for the day’s work
must be welcoming and deliberate. You should feel proud in whatever you choose to wear.
Clothing that is excessively stained, torn, or otherwise unsightly or dirty is not acceptable.
Shoes must cover your toes, have full backs and must not be visibly worn or damaged. All
tops must have sleeves. You must be showered and clean before your start your shift. A host
or server with poor hygiene is not welcoming. Your teeth must be brushed and your face
must be washed before your begin your shift. Any body hair that is exposed on the upper
torso excluding the face must be shaved. Excessive body hair on the lower torso should not
be exposed under any circumstances. Jewelry is to be kept to a minimum. Nothing may be
worn by one who prepares or serves food as part of their job description that may fall into the
food. Wedding bands, are the exception to this rule. Perfume and deodorants are
permissible and encouraged, but care must be taken to acknowledge that the clientele may
be extremely sensitive to fragrances and as such, these items should be left to an absolute
minimum. The City of New York Department of Health and Mental Hygiene requires that all
staff working behind the bar or who serves or handles food, or food preparation devices,

including water must have their hair properly restrained. This includes facial hair. Depending
on the length of hair, hair ties, clips, pins, caps or scarves must be worn to prevent you from
needing to touch your hair or from your hair getting into the food. As a general rule of
thumb with this and all other jobs, if you have a question about whether or not a piece
of clothing or jewelry is appropriate—don’t wear it. Now we will address the Points of
Service expected here at Peacefood Café and their corresponding positions in the Front of the
House.
The Host(ess)
The Host is the first moment of interaction between a customer and the restaurant .
This means it is the very beginning of customer service. As such, it is with out a doubt the
most important moment of customer service as it will set the tone for the perception the
customer has of the restaurant . When one thing goes wrong or one detail is missed during
the moment of interaction between The Host(ess) and The Guest, The Guest begins to
look for other things that are wrong through their stay to validate their already negative
opinion. This places undue additional stress on the rest of The Staff. Conversely however
the opposite also holds. A wonderful and promotional Host will begin a correspondence
between The Guest and The Restaurant that is welcoming and peaceful . The Staff then only
need maintain this correspondence throughout The Guest’s stay.
First Point of Service: Greeting and Seating.
This imperative point of service is beautifully basic. Ensure the customer has all things
necessary to have their order taken. When you are finished greeting and seating The
Customer, The Host should have made sure The Guest has all applicable menus, water, and
the exact number of place settings for their party at a clean table. The Host should make
certain of these things buy taking care of them in the following order.
1. Assessing the number of people in The Guest’s party.
2. Finding a clean, fully set table with the appropriate number of place settings and
chairs. At this time, The Host(ess) may add highchairs and/or removing set chairs
to make room for a wheelchair if necessary.
3. Grabbing a tray, and setting the tray with the appropriate number of water
glasses. As well as a dinner menu if appropriate.
4. Bringing all of these items with you to the front of the house and calling the party
to show them to their table. At this point it would be appropriate to entertain
quick conversation. “How are you all this evening?” or “Welcome back” would
both be excellent suggestions.
5. Seating the table, setting water glasses and presenting the dinner menu.
Remember to indicate the tea list on the back of the dinner menu as this may
encourage The Guest to order a quick beverage with The Server once they arrive.

Children, must be presented with plastic cups filled with water secured with a lid
and straw.
6. Finally to ensure good faith between The Restaurant and The Guest, The Host will
wish The Guest an enjoyable dining experience by saying, “Enjoy your meal.” And
informing them that their server will be with them shortly.
7. Pass the customer off to the server. The presence of water glasses, menus, and
dinner menus will indicate to the waiter, that a new table has been seated and
might be ready to order. However, it may be helpful if time permits to inform The
Server, that a new table has been seated. That being said, informing The Server
that a table has arrived is not the same as telling The Server it is time to take a
table’s order. It is ultimately The Server’s discretion and mindful eye which will
determine when they feel The Guest is ready to be served.
Some Finer Points about Hosting
❖ If you are pressured to take an order from a table, politely inform The Guest
that their server will be with them very shortly and quickly find The Server or
the Front Float if the Server is unavailable. You have an important and
specific job to do and ought never assume responsibility for any orders at
any time.
❖ Make your trips efficient. Your ability to be efficient is what will make your job
at Peacefood Café pleasurable. Every trip you make from the back of the
house to the front of the house should have a purpose. Taking a name for a
new party can happen as you leave to set a table for a new one. Checking the
status of a long sitting table ready to pay can happen as you walk with your
water glasses and dinner menu to the front of the restraint. Customer are
more understanding of waiting for you when you are visibly active. A waiting
Customer and slow moving Hostess signifies a lack of consideration for The
Customer on behalf of The Host.
❖ Utilize the front float wherever possible. Bussing a table may be a job you can
do, but it is not your primary responsibility. Seating a greeting and seating The
Guest takes priority over clearing a table where no body is sitting.
❖ A restaurant is not always busy and Peacefood Café is not an exception. When
there are no customers to be seated. Or when inflows of customers are
sporadic, The Hosts’ position and focus should remain at the entrance of the
restaurant. There is no excuse for any Guest to walk through the door without
a proper greeting.

The Server
This is perhaps the most interactive component in The Restaurant. In addition to the
functional component of being the liaison between The Guest and The Kitchen, The server is
the representation of the aims, standards, and result of compliance with the philosophy of
Peacefood Café. That being said The aim of The Server is to quickly, charmingly, and
accurately relay (and oftentimes interpret) the desires of The Guest to The Kitchen.
Second Point of Service: Order-taking, Interpretation and Salesmanship
It may go without saying that this second point of service is only possible if the server
has a comprehensive knowledge of the menu at Peacefood Café. We are a specialty
restaurant, and not every Guest will understand what every ingredient on the menu is. It is
your job to inspire interest in any and every discussed item on the menu by providing creative
pleasant information about each item. Please remember, the aim of Peacefood Café is to
inspire interest in the style of food we offer. It is therefore not only unacceptable, but
intolerable for a server to give any information out about the food, ingredients or method
of preparation with even the perceived intention of dissuading a customer from ordering
it. The Customer may inform you of any applicable dietary restrictions, and allergies. As a
matter of safety, you must inform the customer of any allergens present in the food.
However, your personal opinion of the quality, taste, or creativity of a dish is irrelevant. If
asked “what is good on the menu” you may respond with which items are most popular. If
asked what you think about a specific item, you may either choose to artfully describe the
dish, or you may simply say it is an, “excellent choice.” Once again, you are never to
volunteer your opinion of the food where it is not unquestionably favorable. Failure to
adhere to this very simple standard may result in loss of privilege to serve at Peacefood Café.
If you are unclear about this restaurant policy, please refer your questions to your manager on
duty.
These are the steps you will take to complete the second point of service:
1. Greet your table. Greeting your table should be as quick as possible from the
moment they have been seated by the Host. As a rule of thumb two minutes is
enough time for a customer to decided if they might want to being with a
refreshment aside from the flat water they have already been presented with. You
may choose to give your name at the moment of greeting. We respect your privacy
and do not mandate that you do so. Although it should be noted, that giving your
name establishes exactly the kind of friendly casual environment we like at
Peacefood Café. Whether or not you choose to give your name is up to you, but
the table should understand that you are the person responsible for their order.
For example, “Good Evening, my name is Gabrielle and I will be your server this
evening.”
2. Describe the daily soups. As has been previously mentioned at every opportunity
you want to make the items sound as interesting as possible without misleading the

customer. “. . . your server this evening. Our soups tonight are a savory green
split pea soup as well as a butternut squash for a sweeter palate. We are also
serving our popular red bean chili with cornbread.” At this point the customer may
ask you to sample one of the soups. At this restaurant we do not offer samples of
soups. But we do expect the server to be able to give as much information about
the ingredients, texture and flavor of the soup. “Unfortunately we do not offer
soup tasting, but I can tell you that the butternut squash is a potato and squash
puree, and the green split pea with kale starts of as a vegetable stock base after
which the split peas are added and cooked until smooth with chopped kale. Both
are lightly seasoned with salt pepper, onion and garlic.” If a customer asks why we
do not offer soup tasting, you may politely say it is a matter of staff safety. If they
continue to pry, let them know you can have a manager come and speak to them in
just a second. To most customers, the idea of wasting time complaining about a
technical matter instead of ordering food will stop the complaint. A list of soup
ingredients is available attached to the back of the Daily Soups board. If no list is
there, notify a your manager on staff immediately.
3. Take a drink order. It is almost always appropriate to offer a coffee tea or fresh
squeezed juice. In the warm seasons, it might be more appropriate to offer iced
tea, iced coffee, or a freshly squeezed juice instead. Interpret your customers
body language, if it seems they have not looked over the menu at all or they seem
like they don’t know where to reference drinks, kindly direct their attention to the
appropriate spot on the menu. “May I start you off with something to drink? Here
we have a full list of espresso drinks, iced tea, as well as freshly squeezed juices
and smoothies.”
4. Begin taking the order for the first course. Ask your table if they would like to
start with one of the soups or begin with an appetizer. Oftentimes the table will
want to start with one of our side dishes as well as a few soups. Be advised of this,
as it is imperative that the soups and appetizers arrive together. At this point, it
might be appropriate to give the customers more time to decide on entrées. If
they are ready to proceed with the rest of their order, you may take it at that
time. Otherwise, let them know that you will go and put in their first course, and
will return shortly to take the second. Try your best to interpret an undecided
customer. If out of three people, only one seems ready to order but the other two
say they are ready to order because they feel rushed, assure them that they may
take their time and that you will be back as soon as they are ready, “There is no
rush. Take your time looking over the menu. I’ll be back as soon as you are ready.”
There is nothing worse for customer service than to have tables waiting for you to
take their orders because you have been pressured into waiting while your current
table reads a menu. It appears as if you are simply standing around.
5. Mark your table for appetizers. Unless specifically stated, assume all appetizers
and first course side dishes are to be shared by the entire table. To that end.
Once you have left the table to put their first course into the computer system,
make sure each customer has as setting appropriate for the appetizers they are
going to be sharing. This includes chopsticks and siracha for dumplings, an share

plates for all appetizers. It is sloppy service for a customer to receive their dishes
and to have to wait for these things to arrive. Utilize the availability of the Front
Float to assist you if necessary. Soup spoons must be placed on the plate
underneath the soup bowl before being run to the table.
6. Take the entrée order and answering menu questions. If you have placed a first
course, the best time to take the order for the second course is as the first course
is being set. This is to avoid inconveniencing the customer while they are eating.
The customer may ask your opinion of what is “good” on the menu. Remember
opinions and suggestions are always subjective. Instead direct the customers
attention to the menu by showing them the most popular items. For example.
“What do you think is good on the menu?”
“The dumplings, and chickpea fries are our most popular side dishes. The
Other Cesar Salad, as won an award for best caesar salad in the city. For an
entrée, the Green Thai Curry, Penne Unchicken Parmesan and the Macho
Nachos are among our big winners.”
By referencing the customers attention off of your opinion and back to the menu,
you put the responsibility of satisfaction back into their hands. This makes you,
the server, and thus, the Restaurant less culpable for a meal that the customer
didn’t find enjoyable. As you take the order from your table, you are to repeat
each item as it is listed on the menu, not as the customer described it. This is to
establish an audio-verbal relationship between the customer and the restaurant.
Yes, the customer would be correct in saying they wanted an order of the
“vegetarian dumplings”. But being that we only have one style of dumpling on the
menu, and that there are many vegetarian dumplings sold around the world, you
want to set our dumplings apart by referencing them as, “the shanghai style
dumplings.” These dumplings can only be found at Peacefood Café. The same
goes for the “chickpea fritters”, “vegetarian chili”, the “uncaesar salad” or,
“green goddess” smoothie. None of which appear on our menu. Once the entire
order has been placed, you want to double check that order by iterating choices
made by your table by the names of the dishes as they appear on the menu.
Third Point of Service: Maintenance and Followthrough
Once the customer is happily enjoying their meal. An attentive and mindful server
ensures a feeling of security over the course of a meal. By following a very simple set of
precepts, one can guarantee a feeling of professionalism is felt by the customer without
having an overly formal and possibly pushy dining experience.
1. Running the table’s dishes. For the most part, you will be too busy to run every
single dish to all of your tables. However the following will hold true for your and
the Front Float:
a. Never run food without a ticket from the kitchen. This will guarantee all
food that should be served together comes out together.

b. Never stab a kitchen ticket without assuming responsibility for all the items
on the ticket.
c. Make sure all soups, hot drinks, and deserts are served with the appropriate
number of utensils.
d. Run similar dishes together. Pizzas, soups, sandwiches, and side dishes
souls be run together to show the customer that everything is being
prepared to order and in a timely manner.
e. Run dishes that take less time first (unless asked to do otherwise). Even if
everything comes out together, you want to give the impression that
everything is as freshly served as possible. Running a Pizza before a salad,
even by a matter of one minute, gives the impression of disorder and may
instigate a feeling of concern on behalf of the customer that something was
forgotten.
f. Offer an impatient/crying baby/infant a small bakery item to tide them
over while waiting for food. This would either be a plain biscuit or plain
macaroon. Always make sure this is ok with the customer. These items are
not to be offered “on the house”.
g. Wherever possible serve in this order: children, senior women, younger
women, younger men, senior men. The most senior man at the table will
appreciate seeing his friends and family have been taken care of before he
has and a younger women traditionally shows her respect for the senior
women by ensuring she is cared for first. To avoid confusion, point “e”
refers to the first course, while point “g” refers to the main course.”
2. Check in with your table. Within 3 to 5 minutes of having served all dishes to
make sure everything was prepared as advised. Ask, about any recommendations
you may have made and be prepared to exchange or change any recommendations
that do not suit the customer. It is for this reason we discourage advocating any
specific dish over another. In the event that an exchange needs to be made
because you suggested a dish the customer does not care for, offer a small bakery
item to tide them over while the new dish is prepared. Any and all exchanges
must be approved and executed by the manager on staff. Under no
circumstances is a server to delete, discount, or void an item without approval
from a manager. Nor is it appropriate for a server to instruct the kitchen on
how to make up for an error of the server’s judgment. There is always a
manager scheduled at every moment of the business day, as well as managers who
have shifts as server. If your shift’s manager is unavailable, a manager who is
serving may fulfill this task for you. Please be advised, part of the manager’s many
responsibilities is to check the number of voids and deleted dishes and discounted
items. If a continuous trend shows a particular server takes this liberty, that
server may lose the privilege of serving at Peacefood Café.
3. Re-fill your table’s beverages and water. When a glass of water is ¾ empty, the
Server or Front Float will refresh all glasses of water at the table at that moment.

When a purchased beverage is completed you may offer a second or third round of
that beverage. Never leave the glass of a finished beverage at the table and
always ask permission before removing a beverage a customer has paid for. When
replacing a drink, make sure the first drink is taken away before the second one
arrives. Because we do not offer refills, the act of removing the drink signifies this
to the customer.
4. Clear your tables in between courses. This is a basic cornerstone of clean service.
At Peacefood Café we typically serve three courses, a starter, an entrée and a
desert or coffee. In between each of these courses, the customer’s table should be
cleared of all dirty dishes, silverware, and finished drinks. Crumbs and residual
food particles on the table are to be cleared off with a clean damp rag from one of
the FOH stations. The server or front float ought to ensure that the cloth is
thoroughly wrung out of cleaning liquid, and that there is no unpleasant odor left
on the rag before cleaning the table. If the rag at the station is not sufficiently
presentable, replacements are located behind the counter. Any unfinished items
the customer would like to take with them are to be taken away immediately and
handed to the Back Float for packaging. There are a few key points to remember
when clearing a table.
a. Never clear a table until all diners have finished eating. The exception to
this rule is if a universal gesture has been made such as the customer
stacking their finished dishes and moving them to the side.
b. Always ask permission before clearing an item from the table. Remember,
“may I” asks permission while “can I” asks physical ability. Therefore,
“May I remove your dishes from the table?” Is appropriate. “Have you
finished your Unchicken Parmesan?” is also appropriate. Asking a customer
if they are “Done” is pushy and impolite.
c. Remember that you are interrupting an otherwise private dining
experience. Try to be as quick and unnoticeable as possible.
d. Always ask how the customer enjoyed their meal upon clearing.
5. Offer Coffee, Tea & Dessert. Once the entrée has been cleared from the table,
bring back a menu opened to the deserts section to make it easy for a customer to
make a decision. Also see to it that the table has a tea list. Not every customer
will want a third course. However asking always makes a customer feel
appreciated. “May I interested you in a coffee, tea, or desert from the bakery?”
Is always a great way to phrase the option. In addition to menus, customers should
be informed that a full display of all available bakery items are at the front of the
restaurant in the refrigerator. Should a customer express specific dietary
restrictions at this point of the meal. Offer them a list of ingredients located
behind the counter. This puts the responsibility back on the customer. As with
allergies for kitchen items, allergies with baked goods must be taken seriously.
Never guess at what may or may not be in a baked item. That we have a
comprehensive list of ingredients, makes guessing sloppy and potentially

dangerous. Offering the customer that list also will show care and concern on your
part. If a customer refuses to look over the ingredient list, politely leave the
issue alone, as the allergy is most likely an exaggeration of a preference. It is
expected as with kitchen items that you are fully knowledgeable of all espresso
and tea options. We have a wide range of organic teas ranging from traditional
black to exotic floral herbal blends. Being able to pair a tea with a desert will
help to upsell your table.
Fourth Point of Service: Check Presentation/Payment
Finally we arrive at the last formal moment of customer interaction from the server.
After a customer has enjoyed a meal they may decide to hang around and chat with one
another. Or if a customer is in a hurry they may frantically tap the table to signify that they
are ready to pay. In either circumstance. You want to be on top of when a meal has finished.
Having an impatient customer wait for their server to acknowledge them is a horrible sign of
poor service. Much like how the Host is responsible for first impressions, the feeling
impressed upon a customer by an inattentive server, when they are ready to leave can
completely ruin their otherwise pleasant memory of Peacefood Café. Three words can help
you prevent any negative customer sentiment when closing out a table. Assess, print,
present.
1. Assess. Keep a close eye on your table once deserts have been presented. You
should start thinking about closing out a table once everyone has begun eating
their deserts. If no desert is being served, being observant about the status of
your customers dishes can be helpful. If a customer has not touched their salad in
twenty minutes after eating half of it, there is a good chance that they are not
interested in finishing it. In that case, offer a desert coffee or tea, and then
volunteer to package anything the customers is finished with.
2. Print. As a general rule, if you even think they customer is finished with their
dining experience, print their check. Make sure that all notes and remarks on the
ticket have been deleted. And double check anything you may have left off the
ticket. If a discount needs to be made find a manager to assist you. Once again, it
is not acceptable under any circumstances for a server to comp or discount any
dishes without a manager’s approval. Using a manager’s passcode to do so is
prohibited. An inability to adhere to this policy may result in losing the privilege
to serve at Peacefood Café. That being said, having a check ready to present to a
table is a sign of readiness and professionalism. It is also at this time that gratuity
be added in the amount of to all tables seating 6 or more. Please be advised, it
is unethical and illegal to add gratuity to a table as a punitive tax. A difficult
table, or a table of people who are not from this country does not qualify a
gratuity. Also be advised, it is also illegal to force a customer to pay any gratuity.
If a customer complains about an added gratuity to their check, kindly explain to
them that it is the policy of the restaurant to add gratuity to larger parties to
compensate for the potential loss business that occurs by accommodating a large
party. If the customer continues to complain, or directly states that they wish to
not pay the gratuity, the gratuity is to be removed without any further discussion.

3. Present. Traditionally checks are presented to the eldest man at the table.
However at Peacefood Café, some customers may resent the implication. Instead,
the server needs to observe the following. Throughout the course of the meal, a
ringleader should be established. This will be the person who has ordered for the
table, or who has made the majority of the decisions. It may simply be the most
vocal customer. Other times, it will just be the person who asked for the check
directly. In any event, the check should be discretely presented to the
“ringleader”. Larger checks should be folded in half, or placed underneath the
candle upside down. Always indicate to the ringleader that the check is available
for their review, with a simple head nod or other non-verbal gesture. The clientele
at Peacefood Café generally appreciate the digression in presentation when the bill
is large. Finally upon cashing out the payment, return both the invoiced copy
along with any change or credit card receipts to the table. Make one last
assessment of the meal by asking how the customers enjoyed their stay, and wish
them a good evening. This will signify to the customer that the service to the
table is closed out. Make sure to clear away any dirty dishes and silverware but
leave all water glasses and unfinished teas/coffees. The front float should
continue to refill water glasses at the table until they have left.
The Fifth Point of Service: The Farewell
The most straightforward point of service is as follows, every member of the FOH staff
will wish a good evening and a farewell of your choosing to any Customer who is leaving
The Restaurant. It does not matter if you have engaged The Customer up until this moment
at all or not. Saying “good bye” is the easiest way to establish a lasting feeling of gratitude
from us to them. It is also a signal to other Customers that this is a friendly place that cares
about the well-being of their customers. The Server need not repeat themselves in this
capacity unless prompted to since they would have done so upon dropping the check. That is
why it is especially prudent for the rest of the staff to bid a farewell to the customers as they
leave. This is true especially of The Floats and The Host.
Some Finer Points About Serving
❖ As a Server you are responsible for everything that happens on your half of the
floor. This means you are to be present and attentive to the customer at all
times. A visible Server is a responsible Server. Should you find yourself with
any down time place yourself on the floor and make sure you are available to
the customer. Dropped knives, spilled water, or a simple question should not
be something The Customer has to hunt you down for under any circumstance.
❖ Being responsible for the entire half of the floor does not mean you need to be
superman. But it may mean you need to be more efficient. Make sure to
utilize a note pad when taking multiple orders from several tables as it is
oftentimes the case that you will not be able to go directly to a POS system
immediately after leaving a table.

❖ Delegate smaller responsibilities to the Front Float whenever necessary . They
are there to help you do your job better, not the other way around. They
should be able to run your food for you, refill your water glasses, drop checks,
and take payment for you. If your Front Float is not attentive, or gives you a
hard time about assisting your with anything please inform a manager
immediately. You should be free to take orders from Customers at all times
throughout your shift.
❖ Likewise, if you have tables that are being sat without water or menus, or they
are lacking a place setting, inform your manager immediately. You do not have
time to perform a Host’s job while you should be quickly moving through your
own points of service.
❖ Remember that being personable does not mean using every opportunity to
dive into a conversation with your tables. Every Customer is important, not
just the ones your like. It is for this reason that you are advised to keep
personal conversation with Customers to an absolute minimum. A Customer
will understand that you have a job to do. Peacefood Café is a casual
environment with a very friendly clientele. And sometimes, it might be
advisable to show a genuine interest in your tables. However please use your
digression. If a manager has to remind you to perform any task, understand
that, “I was talking to a customer” shows a lack of focus and is an
unacceptable excuse for any failure to move through your other
responsibilities, none of which involve “being social”.
❖ As a server at Peacefood Café you are in one of the most privileged positions in
The Restaurant. You are the face of the establishment and you interact with
every Customer that sits down. All eyes are on you. You are therefore, to
always be respectful to your supporting staff including your Floats, Hosts, and
Managers, and Kitchen staff. Any problems you have on the job are to be
reported to your manager on staff. In any conflict between the yourself and
your manager, the manager’s decision is to be executed without discussion. If
you feel a manager has conducted themselves in a way that is unprofessional or
offensive to you, do not hesitate to contact either Manager of Company Morale,
Gabrielle Wong or Kate Squire at a time outside of the shift in question.
Supportive Positions: The Floats
 
In addition to the positions that have direct and necessary contact with the customer, at
Peacefood Café we have two positions in the front of the house whose responsibility it is to

assist Servers, Hosts, and The Counter Person wherever possible.   The Front Float and the
Back Floats are vital to a seamless fluid shift. In general the floats need to be “on top of it”
concerning all aspects of the responsibilities and all five points of service. In other words as a
Float, you must be able to do the job of both the Host and the Server and as such, are
responsible for all of the preceding information in this manual. The term Float implies that
you can efficiently move around the restaurant and cover up any loose ends as well as take
direction from the Host and the Server. And as the names indicate, the Front Float stays on
the floor while the Back Float remains behind the counter.
 
Back Float Responsibilities:
1. Barista. Where there is not Barista present, your primary responsibility is to build
all beverages. Where a Barista is not present, those drinks you are responsibly for
exclude those requiring use of the espresso or coffee machine. Drink orders will
be made known to you via the clipboard above the coffee station. It is The
Server’s responsibility to insure that you have all necessary information to
complete you job perfectly. Along with your beverages, your role is to plate all
deserts for both dine-in tickets, pickup and delivery orders.
2. Assisting the Counter Person. You will answer the phone, take pickup orders, and
provide full service to customers at the counter/bar wherever the Counter Person
is unable to do so, or asks. Between the Counter Person and the Back Float, there
is no excuse for a phone call to go to voicemail, or for a customer to feel ignored.
3. Maintaining The Refrigerator Counter, and Bakery Display. You are to check
periodically to make sure everything you will need to build every beverage is
available. Where Ginger and the Brazil Nut Chair are concerned, you are to mix
those beverages downstairs and bring them up to the refrigerator. Black tea,
peppermint tea, and iced coffee are made behind the counter. Pellegrino and non-
alcoholic beer a stored in the closet in the large bathroom and must be checked
before your shift begins. These items need to be served cold so it is imperative
that you make sure they are well stocked at the beginning of your shift and that all
cold bottles are rotated to the front and unchilled bottles a moved to the back.
Any plastic wear including clamshell containers, and paper bags are well stocked.
You must also see to it that all napkins, soup spoons, paper towels, chopsticks,
and condiments are available.
4. Polishing/Restocking Silverware. As new clean silverware comes up from the
washer, you are to use a clean, dry towel to polish the silverware and place in their
appropriate basket at either of the two stations or in their auxiliary storage in the
drawer underneath the espresso machine.
5. Covering the Counter Person. You are their go-to person in the case of an
emergency or a situation where they must leave the counter to break. Under no
circumstance is the counter position to be abandoned. Someone must be present
behind the first register at all times. If you notice the counter has been

abandoned you must immediately take over. If you feel the position is being
consistently abandoned, notify a manager immediately.
6. Communicating with staff. If anything is missing, or you need to restock any
particular item, it is your responsibility to make sure that the rest of the staff is
aware of your absence. Understand, while you can cover someone else, your
position is vital and has no replacement. That being said, any time you will not be
behind the counter needs to be communicated to either a manager or the rest of
the staff. If you need to leave your position for a quick moment, please use your
digression but at the very least this information must be communicated to the
Counter Person.
7. Pick up and Delivery Expedition. Sometimes you will be assisted with this task by
an extra on staff or a new trainee. Other times you wont be. Nevertheless you
are in charge of making sure all delivery and pickup orders and properly packaged
and complete.
8. Refilling/setting the water tray. The water glasses that are brought to the tables
are your responsibility to keep filled at all times. There should never been a
moment where there is not enough water for the tables.   If you are running low on
glasses, call “glasses” over the intercom. If you are noticing there is a severe
delay with time between glasses being called and them being brought up, notify a
manager. Hot glasses should never be put into use. Make sure they have cooled
off before handling as hot glasses are more likely to shatter when being handled.
A Final Thought About The Back Float
Though this list may seem daunting, it really isn’t. All of these things will not be
happening simultaneously. Which is why the skills of time management and efficiency are
paramount for this position. Restocking should be done a few times a shift and certain things
may only need to be restocked once. The majority of your time will be spent, building all
beverages, plating deserts, and checking pick-ups and deliveries. These three things must be
done while keeping an ear open for a call coming in that has exceeded two rings.
Front Float Responsibilities:
1. Runner/Busser. You are to run all food that comes from the kitchen to the
appropriate table as well as clearing tables in between courses. Please see the
notes above on running food and clearing tables under The Server. Please note,
running food and bussing tables are not The Server’s primary or even secondary
responsibility. You must show initiative when both running and bussing. Such that,
The Server should not ever have to ask you to do anything. It should have already
be done.
2. Checking the FOH Stations. Anything missing from the stations including napkins
silverware or condiments must be reported to the Back Float.

3. Refilling Water. Please see the note under refilling water under The Server. In
addition the water pitchers located at the two stations are your responsibility to
keep filled.
4. Setting empty tables for the Host. No abandoned table should remain dirty after
The Customers have left. Immediately after a check has been paid, you are to
begin clearing a table of all unused dishes and silver wear. Once cleared, the table
must be wiped down with a clean damp rag from one of the two FOH stations and
reset with one place setting for each chair present.
5. Setting Candles for dinner. As the evening approaches candles should be placed on
every table, window, station as well as the counter and decorative ladder at the
front of the restaurant. Familiarize yourself with the layout of where and how to
place the candles. Any candles that go out during the shift need to be replaced
immediately unless The Customer requests that they not have one on their table.
Some Final Thoughts About The Floats
The name of the game is movement. You should never have a moment where you have
nothing to do unless there is no one in the restaurant is rare. If you have nothing to do, ask
your manager on staff what you can help out with.
The Counter
The Counter is without a doubt the most comprehensive position in the front of the
house. Working this position requires that you be able to Host, Serve, and Float. It is
necessary that you become familiar and perfectly competent with every section of the
manual that precedes this one. It will also require an extremely strong grasp of how our POS
system processes invoices and turns them into receipts for each order type. Your training
period will consist of a full shift behind the counter to help familiarize yourself with how
abcpos works. For that reason this manual will not include information about using the
program. The general responsibilities of the Counter Person are as follows:
1. Taking to-go orders from customers that walk in and call-in.
2. Taking orders at the counter from customers who wish to dine-in including all five
points of service.
3. Taking reservations over the phone.
4. Taking delivery orders over the phone.
Basic Phone Etiquette
The one element of working behind the counter that sets it apart from the other positions is
that you are responsible for fielding all phone calls coming into the restaurant. For The
Customer whom does not walk in through the front door, you are the most vital part of
customer service. The following five points are guidelines for good phone service:
1. Having a positive friendly attitude.

2. Having a helpful mentality.
3. Maintaining professional standards.
4. Actively listening and letting callers know that you care about their needs.
5. Staying informed.
Answering The Phone
To answer a ringing call, simply pick up the handset and press the button which
corresponds to the line which is ringing. This will be indicated by a blinking icon. As
Peacefood Café has two lines with the same phone number, it is always important to check to
see which of the two is holding a call and which of the two is receiving the call. Always
answer the phone professionally, calmly and politely in the following manner, “Peacefood
Café Uptown, how may I help you?”
Placing a Customer on Hold
Often times, because of the nature of working behind the counter it will become necessary to
place a caller on hold. When doing so prompt the caller with the following, “I’m sorry, would
you please hold for a moment?” In the event that you are unable to receive a new call, pick
up the phone in the following manner, “Peacefood Café Uptown, would you please hold?” It
should be advised that this is not intended to be your primary response to answering the
phone. As such, you will always want to wait for a verbal response from the customer. Some
customers only need very quick information about our hours of operation or what our daily
soups are. Keeping that in mind, your have many responsibilities and the hold feature on the
phone is meant to assist you. When returning to a caller, remember to thank them for
waiting, “Thank you for holding. How may I help you?”
Multi-Tasking vs. Ignoring Customers
In such a busy position, the ability to multi-task is paramount. Sometimes you will have
both phone lines ringing, and a line of people in front of you. The most important thing to
remember in this situation is The Customer in front of you can see you, The Customer on
the phone cannot. You must always keep a solid, calm disposition as this will keep The
Customer in front of you reassured that you have everything under control. A panic ridden
Counter Person will, without fail make a Customer feel as if he/she is being treated
unprofessionally, and they will almost always lose their patience and their temper with you.
It will become evident that you will need to find a system of handling your responsibilities in
a pattern that allows you to periodically make contact with each kind of your four customers;
the two on the phone, the one in front of you, and the one at the counter . A failure to
systematically do so will make a Customer feel ignored even if you have not forgotten about
them. It is for this reason that you must always remember to acknowledge new walk-in
customers with either a non-verbal facial expression or some way of expressing to them
that you will be with them shortly.
How To Handle Busy Moments

Generally peaking, pick up orders are much faster to deal with than delivery and
dine-in orders. So It might be prudent to handle those first. Another option is to take all
orders quickly without payment and then cycle back through them in the same order to take
care of the payments. This is a very effective method as it makes customers feel like
everything is moving along in a orderly fashion. However care must be taken not to take on
so many orders at one time that you neglect to take payment and a customer leaves with free
food. Another option is to form a mental queue and treat everyone under a first come first
serve basis. While this is orderly, it can lend it self to forcing customers to wait unnecessarily
when they may have just wanted a simple cookie or soup to go. Of course, while it is
impossible to know what the nature of an order will be prior to engaging with The Customer,
care must betaken to study the body language of the people you are serving and notice when
someone feels particularly pressed for attention. When faced with too many things to do, the
Back Float is always available to tackle one task for you so you can address another.
Angry/Impatient Customers
Many people coming into any restaurant for a pickup order share one common quality—
they do not have time to sit down and eat. Some will be more understanding then others, but
the general idea is that picking up an order should be relatively efficient. You must
understand this, and sympathize with The Customer while also being realistic about
expectations. A standard soup to go will take under five minutes to package. A cold side dish
or sandwich will take between 5-10. A panini or hot side dish will take between 10-20 and
any entrée or pizza can take up to 20-25 minutes. These are standard and reasonable wait
times. You must keep an eye out for customers who have been waiting longer than their
dish should take to be packaged. In the event that anyone’s wait time is within 5 minutes of
their estimate package time, you must discreetly re-print their order invoice, check the time
it went into the kitchen and have the float find out the status of the order from the kitchen.
The float is then to report back to you the status of the order. All of this is to be done
without the knowledge of The Customer. Once this is done you might want to offer The
Customer a glass of water while they wait for their order to come out and let them know it
should be out shortly. Once again, if you show panic, the customer will worry. Sometimes the
kitchen is backed up and all orders are taking an extra five minutes, and sometimes the
kitchen lost the order completely. Regardless of the circumstance, you should never betray
to the customer a sense of unprofessionalism. If you are asked, “Why my food is taking so
long?” You can simply apologize and inform them that the order should be ready soon.”
Immediately check the time when the ticket went in and find out how long The Customer has
actually been waiting. Often times, the perceived waiting time of The Customer is simply not
accurate and simply explaining this to The Customer in a reasonable manner will be enough to
calm them down. Other times a Customers lack of patience is unlikely to be mitigated by
being told to be patient. You must use your digression. If however, any customer’s wait
time has exceed five minutes of their expected wait time, notify a manager immediately.
The Juicer/Auxiliary Float

The Juicer is the person behind the counter who prepares all freshly squeezed juices
for pickup, delivery, and dine-in orders. The following list includes all of The Jucier’s primary
responsibilities:
1. Preparing all juices and smoothies to complete dine in, pick up and delivery orders.
2. Maintaining all supplies needed for preparing juices and smoothies.
3. Maintaining and/or clean all equipment and workspace utilized in preparing juices and
smoothies.
4. Providing ginger juice and lemon wedges to drink station.
When ever possible, the Juicer’s secondary position as Auxiliary float, is to perform
the following tasks:
1. Assisting at drink station with preparing drinks and replenishing all supplies needed to
complete dine in, pick up and delivery orders.
2. Assisting at packing station with packing orders and replenishing all supplies needed to
complete dine in, pick up and delivery orders.
3. Assisting with greeting, seating, placing orders and follow up service for customers at
the bar.
4. Assisting pick up counter personnel with answering phones, placing pick up or delivery
orders, making reservations, answering all other business related questions, packaging
dessert items to complete dine in, pick up and delivery orders, processing all business
transactions via phone or in person at the counter and replenishing all supplies needed
to complete dine in, pick up and delivery orders.
5. Assisting floor personnel with running food, cleaning tables, and processing all business
transactions to complete dine in orders.
Opening and Closing Procedures
All opening shifts are responsible for establishing that the FOH is ready for customers.
All closing shifts must ensure that the restaurant is fully able to open the following day and
that all food items in the FOH are properly protected or discarded. A list of opening and
closing procedures can be founds at the packing station at the entrance to the kitchen.
Peacefood Café’s Break Policy
Peacefood Café provides the following:
❖ One paid 30-minute in-shift break for anyone working an 8am-4pm shift ; a
9am-5pm shift; a 10am-6pm shift; or an 11am-6pm shift.

❖ One paid 30-minute in-shift break for anyone working a 1pm-9pm shift; a
4pm-12am shift, a 5pm-12pm shift, or a 6pm-12pm shift. These employees
may elect to add an additional unpaid 15 minutes for a 45-minute break. This
break is to take place midway through their shift.
❖ An additional paid 20-minute break for all employees who work a scheduled,
uninterrupted double (excluding first break) that begins at 8am or 10am, and
extends past 7pm.
❖ All remaining shifts are not given an in-shift break and must make time before
or after their shift to have their meal. However all employees are permitted to
order one meal per shift the day of their shift for their meal.
❖ Any employee who qualifies for an additional 20 minute break may order an
additional meal for that break.
❖ Breaks may be taken in The Restaurant or outside of The Restaurant. But all
breaks must be communicated and approved by with the manager on duty. A
failure to properly request time for your break with the manager on duty
will result in the break being unpaid.
Tardiness and Absences
All FOH employees regardless of position are subject to the following ramifications
concerning tardiness:
❖ Any lateness after 5 minutes will be recorded as a 15 minute scheduling/payroll
cut.
❖ Any lateness after 15 minutes will be recorded as a thirty minute scheduling/
payroll cut.
❖ Any lateness in excess of 30 minutes will be recorded as a one hour scheduling/
payroll cut.
In addition to the above, any tardiness in excess of 7 within a 3 month period may be met
with any of the Disciplinary Actions outlined bellow.
All scheduling conflicts and changes are the responsibility of the employee to correct via the
When I Work Application. All permanent scheduling changes must be approved by Manager
and Scheduling Coordinator, Morgan Detering.
Any no-call no-show absences will be handled using any one or a combination of the
Disciplinary Actions outlined below.

Disciplinary Actions
The Peacefood Café Management Staff is responsible for making sure the policies and
procedures outlined in this manual are adhered to. We have very rarely found ourselves in a
circumstance where disciplinary action was required. More often it has been the case that
clarification on the appropriate course of action of an employee needed to be expressed.
Please understand that the polices and procedures detailed in the previous pages constitute a
certain standard that we feel is in accordance with the aims and goals of Peacefood Café Inc.
As such we are obligated to find ways to enforce these practices. The following measures will
be taken by the Managerial Staff where needed to ensure an efficient professional, and
successful FOH staff.
❖ Schedule Reassignment. The Managerial Staff reserves the right to reassign a
member of their staff to another time or day where they will be more
productive.
❖ Restriction of Position. Of the eight positions in the FOH, the Managerial
Staff will limit the privilege of any position(s) to any member(s) of the staff
who fails to execute the responsibilities of that position to the standards
outlined in this manual until such time that the abilities of the employee(s)
become better suited to that position.
❖ Same Day Replacement. In more severe cases, the Managerial Staff may
decide to temporarily relieve any member of the FOH staff for the rest of the
business day.
❖ Probation/Temporary Replacement. The Managerial Staff may find it
appropriate to suspend the position(s) of any FOH member for no longer than
2 consecutive days.
❖ Termination. In only the most extreme circumstances the Managerial Team
may unanimously agree to terminate the employment of any member of the
FOH staff. Please note, this decision must be made by unanimous vote of
all members of the Managerial Staff.
Your Managerial Staff
In order to make your employment here at Peacefood Café as efficient as possible we
have in place a Managerial Staff to handle any issues not otherwise covered within this
manual. Please remember that while your managers are always around to assist you, they
have a full set of responsibilities all their own and should not be used as a crutch. Your
managers expect you to employees to be self reliant, intelligent, and responsible. On the
next page your will find a list of your managers by name along with any specific job
responsibilities they may have.
Managerial Staff

Nate Cambridge
FOH Manager
Morgan Detering
FOH Manager, Scheduling
Robert Graham
FOH Manager, Policies/Procedures &Training
Hayley Horbatowsk
FOH Manager
Jeff Lapadula
FOH Manager, Payroll
Enoch Porch
FOH Manager, Inventory
Drew Powell
FOH Manager
Kate Skwire
FOH Manager, Training & Employee Morale
Gabby Wong
FOH Manager, Scheduling & Employee Moral
Menu Item Ingredients Special
Breakfast Menu

Quinoa Porride Quinoa, agave, coconut water,
ricemilk
Gluten free, soy free, nut free
Tofu Scramble served with Home
Fries and Mixed Greens
Tofu, salt/pepper, tumeric,
cumin, mushroom seasoning,
canola oil, earth balance butter.
Gluten free, nut free
Home-made Granola Oats, coconut, sliced almonds,
salt, cinnamon, nutmeg, cloves,
ground flax, agave, canola oil,
vanilla, raisins, cranberries
sunflower seeds, cherries
Home Fries Potatoes, rosemary, salt/pepper,
canola oil
Gluten free, nut free
Salads
Other Caesar Salad Romaine lettuce, tomato, red
onion, crostini (white bread
baguette, oilve oil, salt) smoked
tempeh (caesar dressing)
Asian Greens Salad Mixed sprouts, carrots, jicama
salad (jicama, lime juice,
agave, shredded carrot,
cilantro, salt) nappa cabbage,
mixed baby greens, baked
tempeh (tempeh soy sauce,
garlic, ginger, olive oil)
Fluffy Quinoa Salad Arugula, sprouts, sweet
peppers, corn, red onion,
quinoa, lime mustard
vinaigrette
Gluten Free
Sandwiches
Japanese Pumpkin Sandwitch
Served with jicama salad
Spelt bread, walnuts, cashew
cheese (soaked cashew,
nutritional yeast, salt/pepper,
roasted garlic, canola oil)
caramelized onions (white
onions, balsamic, vinegar, sugar)
mixed baby greens, mashed
pumpkin (pumpkin, salt/pepper
canola oil, agave)
`
Tempeh avocado sanwich served
with jicama salad
Spelt bread, baked marinated
tempeh (tempeh, soy sauce,
ginger, olive oil, garlic) pickeled
raddish (raddish, water, plum
vinegar) mashed avocado,
shredded carrots
Tahini Sprouts Sandwich Spelt bread, mixed organic
sprouts, mashed avocado,
cucumber, onions, carrots miso
tahini (miso, tahini, lime juice,
poppy seeds, agave pomace oil)

Panino
Fried Seitan Sedallion Panini Homemade focaccia bread,
cashew cheese, basil pesto
(roasted walnuts, roasted garlic,
basil, salt/pepper, lemon juice,
spinach (for colour) arugula,
tomato, fried seitan (seitan
white flour, mushroom
seasoning, egg replacer, salt/
pepper
Pan-Seared French Horn
Mushroom Panini
Homemade focaccia bread,
sundried tomaotes, arugula,
artichoke ailoi (artichoke
hearts, veganaise, roasted
garlic, lemon juice, salt/
pepper) basil pesto, french horn
mushrooms (french horn
mushrooms, earth balance
vegan butter, salt/pepper
Seasonal Vegetable Panini Homeade focaccia bread,
cashew cheese, basil pest,
roasted vegetables (broccoli,
cauliflower, eggplant, zucchini,
olive oil, salt/pepper
Side Dishes
Vegetable Tempura White flour, mushroom
seasoning, salt/pepper, corn
startch, egg replacer, veggies
(sweet potato, mushroom
broccoli, cauliflower pumpkin)
sauce (soy sauce, minced ginger,
shredded daikon)
Vegetable Tamale served with
diced tomato and cilantro
Wrapper (maseca flour, water,
pomace oil, salt/pepper,
mushroom seasoning) filling (red
bell pepper, zucchini, white
onion, corn, tomato, sauce
(dried peppers, tomato, salt,
cloves
Soy Nuggets Water, soy protein, wheat
gluten, cornmeal, breadcrumbs
(wheat flour, yeast, sugar, salt,
paprika) onion powder, garlic
powder, soy oil, nautral spices,
tapioca startch, chick pea flour,
sesame seeds, cellulose gum,
carageenan (seaweed)
Chickpea Fries Chickpea flour, Garam Masala,
garlic, ginger, olive oil, water,
salt and pepper, canola/soybean
oil
Gluten Free

Chef’s Potato Salad Potato, veganaise, celery, white
onion, lemon juice, capers,
salt/pepper.
Shanghai-Style Dumplings Chives winter bamboo shoots,
wood mushroom, black
mushroom, soy protein, tofu,
onion, mushroom seasoning,
ginger, garlic, salt/pepper,
canola/soybean oil
Red bean chili served with
cornbread
Carrot, red pepper, green
pepper, jalapeno, cilantro,
onion, tomato, tomato paste,
kidney beans, pinto beans,
meatless soy crumble, garlic
powder, paprika, adobo
seasoning, cajun seasoning,
cumin, sazon goya
Cornbread Cornmean, all purpose flour,
bakin powder, baking soda, salt,
sugar, firm tofu, water, soy milk,
vinegar, oil, daiya cheddar
cheese
Pizza
Roasted Seasonal Vegetable
Pizza
Tomato sauce (tomato, basil,
salt/pepper,) roasted vegetables
(broccoli, cauliflower, zucchini
eggplant)
Served on organic unbleaced
white flour crust
Daiya cheese optional
Mushroom Duxelle Pizza Button mushrooms, sweet
peppers, onions, zucchini
white flour crust
Roasted Potato Pizza Red potato, fench horn
mushrooms, arugula, oil cured
black olives with rosemary, basil
pesto
white flour crust
Dinner Menu
Charlie Brown Rice Brown rice (salt, olive oil) fried
corn totilla, guacamole
(avocado, red onion, jalepeno,
lime, tomato, cilantro,
“salsa” (radishes, red onion,
diced cilantro stems, lime juice,
apple cider vinegar, salt)
romaine lettuce, cilantro, red
bean chili

Penne Un-Chicken Parmesean Penne pasta (semolina), un-
chicken cutlet (soy cutlet, egg
replacer, corn startch, white
flour, salt/pepper, mushroom
seasoning, daiya vegan cheese)
tomato sauce (tomato, salt/
pepper, oregano, italian
seasoning, olive oil, roasted
garlic, diaya vegan cheese)
earth balance vegan butter,
zucchini, broccoli, cauliflower
Nut Free
Macho Nachos Tortilla chips (corn tortilla,
canola oil) black beans (carrot,
onion, green pepper, jalapeno,
pinto beans, kidney beans, salt/
pepper, garlic poweder, paprika,
cilantro) guacamole, daiya
vegan cheese, black olives,
“salsa”
Nut free, gluten free, soy free
Protein Packed Kale Salad Raw kale, raisins, pumpkin
seeds diced pan fried tofu (tofu,
olive/pomace oil, garlic powder,
salt) shreded carrot, tempeh
bacon, chef’s dressing (mashed
avocado, lemon juice agave
olive oil, salt
Nut free, gluten free
PFC Un-chicken Basket Soy cutlet, egg replacer,
cornstartch, white flour, salt/
pepper, mushroom seasoning
Nut free
Green Thai Curry served with
jicama salad and brown rice
Parsnip, pumpkin, carrot, sweet
potato, tofu, ginger juice,
potato, banana, curry paste,
mushroom oyster sauce, coconut
milk, lemon grass, onions, basil
Nut free
Pan-Seared Tofu Sauteed Kale
and Bean Stew
Pan seared tofu (tofu, olive-
pomace oil, garlic powder, salt)
sauteed kale (kale, salt/pepper,
olive oil) bean stew, carrot,
onion, green pepper, jalapeno,
pinto beans, black beans, kidney
beans, salt/pepper, garlic
powder, paprika, cilantro
Nut free
May substitute Un-Chicken
Cutlet from parmesean in place
of tofu
Roasted Seasonal Squash served
with mashed potatos and gravy
Roasted spaghetti squash
(spaghetti squash, earth
balance, vegan butter salt/
pepper) mashed potatos
(potato, soy milk, earth balance
butter, salt/pepper, daiya vegan
cheese) porcini mushroom gravy
(shitake mushroom, oyster
mushrooms, porcini mushrooms,
onion olive oil, salt/pepper,
corn starch
Nut free, gluten free

Peace Bowl Brown rice, vegatables, ginger
scallion oil
Nut free, gluten free, soy free
Raw Menu
Raw Lasanga served with side
salad
Walnut cheese (walnuts
nutritional yeast, white miso
paste, lemon juice, brazil nut
milk, sea salt) marinara sauce
(sundried tomatoes, fresh
tomato, basil stems, garlic,
EVOO, agave, apple cider
vinegar, lemon juice, beet juice
for color) zucchini noodles
(zucchini italian
seasoning,EVOO) pulsed
mushrooms spinach, basil
Gluten free, soy free
Raw Pizza Buckwheat crust (soaked
buckwheat, flax flour, dried
basil, dried parsley, filtered
water, sea salt) marina sauce
(sundried tomatoes, soaked and
dehydrated walnuts, fresh
tomato, brazil nut milk, EVOO,
agave, apple cider vinegar,
lemon juice, nutritional yeast,
miso paste, basil, garlic, beet
juice for color) white onion, red
bell pepper, black olives, fresh
basil
Gluten free soy free
May be served with raw pest
sauce as well
Raw Sesame Kelp Noodels Kelp, carrot, cucumber, lime,
cilantro, raw ginger-tahini sauce
(pickeled ginger, ice, tahini,
agave, apple cider vinegar,
cayenne pepper, sea salt)
Raw Butternut Squash Bisque
Soup
Butternut squash, avocado,
carrot juice, orange juice,
ginger juice, tamari, maple
syrup, lemon juice, garlic
powder, onion powder, onion
powder, cumin, sage, sea salt,
pulsed raw corn kernels
Gluten free, soy free nut free
Raw Watermelon Ginger
Gazpacho
Tomatoes, cucumber, white
onions, red bell peppers,
watermelon, fresh mint, fresh
basil, fresh cilantro, lime juice
Condiments and Dipping Sauces
Artichoke Aioli Artichoke hearts, veganaise,
roasted garlic, lemon juice,
salt/pepper

EMPLOYMENT AGREEMENT
THIS EMPLOYMENT AGREEMENT (this “Agreement”) is made and entered into as of
________________ _____, 20______ by and between Peacefood Cafe Inc. (the “Employer”)
and ____________________ _____________________(the “Employee”).
RECITALS
WHEREAS, Employer wishes to hire Employee on the terms and conditions of this Agreement;
Asain Greens Dressing Agave, apple cider vinegar, soy
sauce, pepper, dijon mustard,
sesame oil, lime juice, pomace
oil, peanut butter
Cashew Cheese Soaked cashew, nutritional
yeast, salt/pepper, roasted
garlic, canola oil
Chipotle Sauce Sour cream, veganaise, bean
curd, nutritional yeast, lemon
juice, chipotle peppers
Miso Tahini Miso, tahini, lime juice, poppy
seeds, agave, pomace oil
Nugget Sauce Ketchup, veganaise, salt, apple
cider vinegar, pickle chips
Pesto Roasted walnuts, roasted garlic,
basil, salt/pepper, lemon
juice,m spinach for colour
Caesar Dressing Sour cream, veganaise, bean
curd, nutritional yeast, lemon
juice, salt/pepper
Dumpling Sauce Cilantro, ground garlic, ground
ginger, balsamic vinegar, soy
sauce, agave, sesame oil,
pomace oil
Fluffy Quinoa Dressing Dijon mustard, agave, apple
cider vinegar, lime, salt/pepper,
pomace oil
Raw Pesto Walnuts, fresh basil, nutritional
yeast, olive oil, garlic,
avocados, sea salt
Raw Walnut Pate White onion, celery, carrot
garlic, cilantro, walnuts, lemon
juice, cumin, salt

WHEREAS, Employee wishes to work for Employer under the terms and conditions of this
Agreement;
NOW THEREFORE, in consideration of the mutual promises, covenants, warranties, and other
good and valuable consideration as set forth herein, the Employer and Employee hereby agree
as follows:
TERMS
1. DESCRIPTION OF DUTIES
A. Name of Position. The Employee shall be employed in the capacity of Front of the
House Staff.
B. Essential Job Functions and Duties. The essential job functions or duties of this
position are as follows:
Thoroughly execute all points of service, and responsibilities associated with your
specific job title as they are outlined in the FOH Policy and Procedures Trainee
Manual. And maintain the image and standards which comply with those outlined in
the FOH Policy and Procedures Trainee Manual.
C. Additional Responsibilities: Employee shall also perform such other duties in the
ordinary course of business as performed by other persons in similar such positions, as
well as such other reasonable duties as may be assigned from time to time by the
Employer.
D. Duty of Loyalty and Best Efforts: The Employee shall devote the Employee's best
efforts and substantially all of the Employee's working time to performing the duties
on behalf of Employer. The Employee shall provide services during the hours that are
scheduled by Employer. The Employee shall be prompt in reporting to work at the
assigned time.
E. Place and Hours of Employment: Employee agrees that his/her duties shall be
rendered at Employer’s business premises or at such other places as the Employer
may require. Part time service for the Employee is expected, which requires a
minimum of 15 hours per week.
2. COMPENSATION
A. Base Compensation: Employee shall receive a salary of Five Dollars ($5) per hour as a
Server, Thirteen Dollars ($13) as a Host and Ten Dollars ($10) as a Juicer payable in
equal installments in accordance with the ordinary and customary payroll practices of
the Employer. Employer shall deduct or withhold from compensation any and all sums
required for federal income and social security taxes, as well as all state or local
taxes.
B. Salary Adjustments: Employer may at times adjust salaries depending on Employee’s
performance, overall performance of the Employer, and other competitive factors.
3. TERMINATION

Employee’s employment with Employer is “at will.” “At will” is defined as allowing either
Employee or Employer to terminate the Agreement at any time, for any reason permitted by
law, with or without cause and with two weeks notice.
4. COVENANTS
A. Non-Disclosure Proprietary or Confidential Information: Employee agrees not to use,
disclose or communicate, proprietary or confidential information about Employer, its
operations, customers, or any other proprietary or confidential information, that
relate to Employer’s business. Employee understands and that any breach of this
provision, or of any other Confidentiality or Non-Disclosure Agreement, is a material
breach of this Agreement.
B. Non-Solicitation of Employer’s Customers: Employee agrees that for a period of
following termination of employment, for any reason whatsoever, Employee will not
solicit customers or clients of Employer.
5. INDEMNIFICATION FOR THIRD PARTY CLAIMS
Employee hereby agrees to indemnify, defend, save, and hold harmless Employer, its
shareholders, officers, directions, and other agents from and against all claims, liabilities,
causes of action, damages, judgments, attorneys’ fees, court costs, and expenses which arise
out of or are related to the Employee’s performance of job functions or duties under this
Agreement, failure to perform job functions or duties as required, or result form conduct
while engaging in any activity outside the scope of this Agreement, before, during or after the
termination of this Agreement. Employee understands that this obligation of indemnification
survives the expiration or termination of this Agreement.
6. MEDIATION AND BINDING ARBITRATION
In the event a claim or dispute shall arise between the parties to this Agreement, arising out
of or relating to this Agreement, or the breach thereof, the parties agree to participate in
mediation prior to filing a formal complaint in a court of law. The parties agree to share
equally in the costs of mediation.
7. LIMITATION OF DAMAGES
Employee agrees and stipulates that any remedies they he or she may have for the breach of
this Agreement or any employment related obligation, shall be limited to the equivalent of six
(6) month’s salary of Employee. This limitation is inclusive of any claims for special damages,
general damage, and compensatory damage, loss of income, emotional damage, or punitive
damages.
8. ATTORNEYS’ FEES AND COSTS
Employee and Employer agree that should any action be instituted by either party against the
other regarding the enforcement of the terms of this Agreement, the prevailing party shall be
entitled to all of its expenses related to such litigation including, but not limited to,
reasonable attorneys' fees and costs, both before and after judgment.

9. MISCELLANEOUS PROVISIONS
A. Entire Agreement: This Agreement constitutes the entire Agreement, and supersedes
any prior understanding or representation of any kind preceding the date of this
Agreement. There are no other promises, conditions, understandings or other
Agreements, whether oral or written, relating to the subject matter of this
Agreement.
B. Severability of Agreement: To the extent that any provision hereof is deemed
unenforceable, all remaining provisions of this Agreement shall not be affected
thereby and shall remain in full force and effect.
C. Waiver of Breach: The waiver by Employer of a breach of any provision of this
Agreement by Employee shall not operate as a waiver of any subsequent breach by
the Employee. No waiver shall be valid unless placed in writing and signed by an
officer of Employer.
D. Choice of Law, Jurisdiction and Venue: This Agreement shall be construed in
accordance with, and governed in all respects by, the laws of the State of New York,
without regard to conflicts of law principles.
IN WITNESS WHEREOF, the Employer and Employee have executed this Agreement as of the
date first above written.
_______________________________
_______________________________
460 Amsterdam Avenue
New York, New York 10024
Peacefood Cafe Inc. _______________________________
Robert Graham
Policy and Procedures Manager

PFC Trainee Manual

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