TBD Powerpoint for Employees

1. June 1 6’ Me etin g
Presentation
By: David Ochoa Rodriguez

2. DURING THE ME ETING
P lease pay attent io n, d on’t text!
You will each be p rovided with a
copy of th e presentati on at the end .

3. WHAT IS THE BUTCHER’S DAUGHTER?
AT THE BUTCHER'S DAUGHTER, WE TREAT FRUITS AND VEGETABLES
AS A BUTCHER WOULD MEAT: WE CHOP, FILLET AND CARVE FRESH
PRODUCE INTO HEALTHY VEGETARIAN DISHES AND PRESS THEM
INTO JUICES. THE BUTCHER'S DAUGHTER SERVES BREAKFAST,
LUNCH, DINNER AND WEEKEND BRUNCH. WE HAVE INDOOR, AND
OUTDOOR SEATING, WITH BEER, WINE, AND LOW ABV COCKTAIL
PROGRAM. WE TAKE PRIDE IN OUR DAILY-CHANGING MENU, WHICH
IS 100% VEGETARIAN AND NON-DAIRY. MOST OF OUR MENU ITEMS
ARE VEGAN AND GLUTEN-FREE, AND WE CAN ALWAYS PREPARE
SUBSTITUTIONS FOR MOST DIETARY RESTRICTIONS.
OTHER LOCATIONS: WE OPENED OUR FIRST LOCATION IN NOLITA
(MANHATTAN) IN NEW YORK IN 2012. WE’RE LOCATED ON THE
CORNER OF ELIZABETH AND KENMARE.
WE HAVE 2 OTHER LOCATIONS
1. 581 HUDSON ST, NEW YORK, NY 10014
2. 1205 ABBOT KINNEY BLVD, VENICE, CA 90291
OWNED BY HEATHER TIERNEY
CO OWNER DAVID OCHOA RODRIGUEZ
SEVERAL INVESTING PARTNERS INCLUDING OUR MAIN INVESTOR
SARAH SIMONS
DO YOU HAVE OTHER RESTAURANTS? YES – WE HAVE APOTHEKE (A
SMALL COCKTAIL BAR IN CHINA TOWN IN NYC, AND PULQUERIA, A
MEXICAN RESTAURANT NEXT DOOR TO APOTHEKE).

4. P e r s o n a l A p p e a ra n c e
PERSONAL APPEARANCE
Your image is our image.
You make a distinct impression on
our guests. The image you make
can enhance or detract from the
way the guests perceive the
restaurant. You are entrusted with
handling the guest’s needs and
must maintain cleanliness and
wholesomeness at all times.

5. T h e Gu e s t
Never underestimate the importance of the
guest!!! Young, old, new, regular, every guest
should be treated with respect.
➢ A guest is not dependent upon us…we
are dependent upon the guest.
➢ The guest is never interrupting our work
➢ The guest does us a favor by coming in.
We are not doing them a favor by serving
them
➢ The guest is the key component to our
business.
➢ Guests have feelings! Be kind and
thoughtful. Make their day with a simple
compliment, it can make a big difference.

6. B a s i c R u l e s o f S e r v i c e
The Butcher’s Daughter has a soul and you must
express it through your service.
The last guest must be treated the same as the
first guest. Every guest is as important as the next.
In the end, we owe our existence to the
customers. No matter how beautiful the
establishment, or how good the food, without
good service we have no continued business.
When developing good service, always remember:
Promptness
Courtesy
Good Manners
Enthusiasm
Team Work
If they are happy….they will return, tip you well
AND, recommend our services to their friends!

7. Knowing the Menu
**We are a vegetarian restaurant.
You don’t have to know the entire menu by heart, but be
familiar with all of our products.
(*** THERE WILL BE ANOTHER POP QUIZ in the next few
weeks***)
It is important that you are familiar with allergies and
ingredients. Nuts, gluten, dairy, etc.
➢We are a vegetarian restaurant (almost vegan
except we have eggs, milk and bee pollen)
➢We have gluten free products
➢We have dairy free products
➢We have 13 RAW, COLD PRESSED juices on tap
➢We make all our pastries and breads in house

8. There is always something you
can be doing. Don’t sit/Stand/
lean around, keep busy.
You’re here to work.

9. R U L E S
1. No drugs or alcohol consumption during shift.
2. NO EATING IN THE BUSBOY SECTION OR IN THE OFFICE**
3. No smoking during shift.
4. Wash hands often.
5. Do not touch face or hair in front of guests.
6. No personal soliciting. No photos with guests.
7. Do not hang around bar or server stations
8. Stay positive and keep personal issues at home.
(Managers are available if you need to talk about something personal)
9. No cell phones on the floor. If you need to send an emergency message
do so in the bathroom or office. Otherwise ask for permission from
manager
10. Maintain a calm composure

10. •Be aware of who is in your peripheral vision. Look
out for guests who are looking for the restroom,
looking around for help, looking around to get their
bill or looking around to get a table.
•On your way to and from the kitchen, keep an eye
out and help in anyway you can. Do not ignore a
guest or fellow staff member in need.
•After guests have left, wipe tables and chairs down
with sanitary rags, before resetting tables.
•When walking through a crowd, excuse yourself
politely and never appear flustered or in a hurry.
Stay calm. Even if a guest is in the way and you are
holding hot food, step out of the way and make a
path for the guest.
•Stay to the right. If a guest is passing don’t turn
your back to them. Stop and open yourself to them,
until they pass.
•Finish your side-work before and after your shift.
P O I N T S E V E R Y O N E
N E E D S T O K E E P I N
M I N D

11. H o s t / H o s t e s s
G o a l s , R u l e s & D u t i e s
1. Make sure that you come in appropriate attire. We encourage you to express
your own personal style, while maintaining a business – casual presentation
that is cohesive with the Butcher’s Daughter brand.
2. Wipe down, clean, or replace / restock menus. Check your surrounding area
for cleanliness and organization. Check entrance to restaurant and
surrounding areas for cleanliness. Pick up any trash or mail etc. from the
sidewalk.
3. Greets guests with a friendly, professional manner - always with a smile.
4. Give quick and exact information on guest wait time, seating availability, etc.
5. Answer all questions to the best of your knowledge regarding restaurant
operations and menu. If you don’t know, please ask someone who does.
6. Run wait list, and gauge kitchen, server, and general restaurant performance
7. Participate in guest requirements, and use the guests name when necessary
8. Table checks on a continual basis to maintain an accurate wait time
9. Continue to make adjustments to dining room occupancy as needed (floor
plan)
10. Direct all to-go orders or prepackaged cold items to our market
11. Maintain restrooms. Check every 30 mins per shift period.

12. B u s s e r
G o a l s , R u l e s & D u t i e s
1. Take initial direction from server
2. Limit conversations not related to the guest experience.
3. Use “behind you.” When coming around the corner, always say “corner”.
4. Be very careful when you’re working quickly and carrying plates.
5. Make sure guests have appropriate condiments.
6. Try and serve the female first.
7. If a guest asks a question and you cannot answer it accurately, do not try to.
8. Check that everyone at the table has received their order. If someone is sharing an
item, offer them a spoon for serving and an extra plate.
9. If you take an order at the table, make sure you tell the server so they can ring it in.
10. If an accident occurs on the way to the table and the food is disturbed, go back to
the kitchen. Do not try and fix it in front of the guests.
11. If a guest is dissatisfied with a dish, apologize and return it immediately to the chef.
Do not throw it away or eat it! Notify the manager. Do not promise a refund to the
guest. Let the manager handle it.
12. Do not argue with the guests. If there is a mistake, even if it is the guest who is at
fault, excuse yourself and get the server.
13. On your way to and from the kitchen, keep an eye out and help in anyway you can.
Do not ignore a guest or fellow staff member in need.
14. After guests have left, wipe tables and chairs down with sanitary rags, before
resetting tables

13. B a r i s t a
G o a l s , R u l e s & D u t i e s
• Welcomes customer by determining coffee needs
• Take initial directions from head barista and / or GM and AGM
• Limit conversations not related to the coffee / cafe
• Do not socialize in the café / barista station. Maintain steady movement in the line for coffee.
• Use “behind you" and "hot" when sharing workspace with others
• Do not move quickly with hot beverages
• Follow the company drink recipes and procedures
• Read tickets carefully. Do not throw away tickets
• Verbally receive and call back order to customer for confirmation
• Maintain quality and consistency as best as possible
• Clarify order when handing to customer
• Report any customer complaints to manager on duty
• Maintain inventory behind the bar / barista station
• Maintain cleanliness at barista station
• Periodically check coffee stations for stock
• Maintain efficiency and friendly service
• Maintain positive company moral and attitude

14. Emergency Situations
There are certain situations where David should be contacted immediately.
ALL other issues can be dealt with at the end of the day.
Situations where David MUST be contacted:
1. Serious allergic reaction (anaphylaxis)
2. Customer or employee injured
3. Health Department / Building Dept. / Consumer Affairs etc.
4. Equipment/Machine functioning issues or problems (includes POS or
Kitchen equipment or plumbing etc.)
5. Employee fights/ Employee’s failing to come to work / Customer has
serious complaint about Employee
6. As a last resort if you are out of something that we desperately need,
contact me *

15. S c h e d u l e
• Holidays/Vacations/Time off: Must
provide advance notice if you plan to
take time off work. ASK FIRST.
• It is also not 100% certain that I will
grant you permission, it depends on a lot
of factors concerning the business.
• I am very flexible but don’t expect a yes.
• In the next coming weeks we might be
implementing a new scheduling system.
• https://youtu.be/CNMl0qMZKPc

16. L AV U P. O . S S u p o r t
Already have an account and need help?
We have staff on call to assist you 24 hours a day, 7 days a week,
365 days a year.
1.855.528.8457
support@lavu.com
Before you contact LAVU directly make sure you have this
information ready:
• Your Location Name
• This is the name of your restaurant or business as it
appears in Lavu POS. This allows Lavu Support Agents
to quickly find your location in our database to access
your Control Panel if necessary.
• What's the problem?
• A short, accurate description of the issue you are
experiencing or question you need an answer to helps
expedite Lavu Support Agent's problem solving
process.
• Is it Hardware related? What is the type, brand, and name?
• Are you having an issue with a printer? Is it a Star
TSP650 or Epson TM-T88V-i? This information helps
Lavu Support Agents quickly move into the correct
troubleshooting step or provide an answer to your
questions.
What troubleshooting steps have you performed?
• If you have already made an attempt to correct an issue,
what did you do? This will help to reduce the repetition of
steps you have already performed. Despite this fact, there
may be times you have to repeat actions.
Any additional information you feel may help?
• Anything you fell is important that is not included above
may assist a Lavu Support Agent in resolving your issue or
answering your questions; don't be afraid to share!

17. E l e c t r i c i t y S u p p o r t
• There are 5 electricity boxes situated in the restaurant, before you contact
DAVID you should check that the fuses are ON. If you know the rules for
checking the fuse boxes, check them. If not talk to the chef/manager on duty.
ALWAYS Keep safety in mind when dealing with electricity
(ex. dry hands)
• Boxes are situated:
1. Behind the drip coffee machine
2. On the right hand side of the dishwashing station near the toilet.
3. Downstairs in the boiler room (where the water is heater for the entire building)
4. In the market behind the toilet
5. Next to the juice carton sealing machine

18. N e w Y o r k H e a l t h
D e p a r t m e n t P r o c e d u r e
• DAVID will demonstrate **

19. The Department of Health and Mental Hygiene requires this certificate for supervisors in
any food service establishment, including non-retail and temporary food service
establishments. The certificate is awarded upon successful completion of a food
protection course.
A person holding a Food Protection Certificate must be on premises and supervise all food
preparation activities during all hours of the establishment's operation
The NYC Health Academy's Food Protection Course trains individuals in food protection
practices to ensure the safety of the food served in New York City's food establishments. It
is offered in English, Spanish, Chinese and Korean in a classroom setting, and English,
Spanish and Chinese online.
This course is open to anyone. -
See more at: https://www1.nyc.gov/nycbusiness/description/food-protection-
certificate#sthash.SSZVrFyw.dpuf

20. Special ingredients Health Benefits
Maca Root
• balances mood
• increases memory and brain power and energy
• anti-aging properties
• anti-acne properties
• increases endurance and stamina
• reduces symptoms of PMS and menopause
• help strengthens hair and skin and reduces hair
loss
• increases libido and fertility
• better sleep
• helps your body adapt to stress
Camu Camu Berry
• Vitamin C – more than any other food!
• Strengthens immune system
• High in anti-oxidants
• Balances mood –effective/safe antidepressant
• Supports optimal function of nervous system
including eye and brain.
• Provides arthritic protection by reducing
inflammation.
• Anti-viral
• Anti-hepatitic – protects liver disorders.
Tocos
• Short for Tocotrienols
• Best soure for Vitamin E. 40x more powerful than
reg. vit-E
• Contributes to Healthy skin and liver
Cacao
• Contains an abundance of antioxidants
• High in magnesium
• Omega fatty acids
• Minerals
• Enhances moods
Tumeric Root
• Anti-inflammatory
• Inhibits cancer cell growth
• Improved liver function
• Lower cholesterol
Special ingredients Health Benefits
Goji Berries
• High in fiber
• Anti-inflammatory, anti-bacterial, anti-fungal
• Boosts immune system
• Contain all essential amino acids
• Highest concentration of protein
• 21-trace minerals
Echinacea
• Acid Indigestion
• ADHD
• Dizziness
• Genital Herpes
• Gum Disease
• Malaria
• Migraine
• Rattlesnake bites
• Rheumatism
• Bloodstream infections
• Streptococcus infections
• The flu
• Urinary Tract Infecntion
• Tonsillitis
• Vaginal yeast infections
Evening Primrose Oil
• Premenstrual syndrome
• Breast pain
• Essential fatty acids
• Skin disorders
• Rheumatoid arthritis
• MS
• High cholesterol

21. S t e p s o f S e r v i c e
1. Greet table
• “Good Morning or Afternoon, Welcome to The Butcher’s Daughter!
• “ Would you care for bottled, still or sparkling water?”
2.Return with water if requested for –
• “Have you dined with us before?” - if so “Welcome back!”
• if NO – “Welcome, everything we offer @ TBD is 100% Vegetarian and non-dairy friendly all
the way to our meat. We also have gluten free options available. Our produce is grown as
much as possible from local, organic farmers as well.”
• “List any daily specials”
• “Large items such as pizzas (WV), sides and charcutiere boards can definitely be shared.
Food here will usually come out as ready and will help course out if needed.”
• “I will give you a few minutes to look over the menu and come back to answer any questions
you might have.”

22. S t e p s o f S e r v i c e c o n t .
3. Return to table answer any questions; ask if they are interested in any juices, cocktails, beer or wine.
It never hurts to familiarize yourself with the drinks list- know at the types of wine we have, the types of beers we have,
what we’re out of and what you like the taste of (can be helpful).
4. If not ready for food, take drink order, enter into POS, run drinks to table. (guest may not be ready for food, but always try
and up sale drinks to start off)
If ready for food order, take order and enter into POS to appropriate table.
5. Set up table with share plates or any extra M.E.P. if needed.
6. Be at table when food is dropped, check-in with table to see if anything is needed (i.e. more water, new drink, food or
check.)
7. If check is ready to be presented, clear any dirty or finished plates from the table. ASK if interested in Dessert, if not
DROP CHECK (No Check Hostage)
8. Process payment correctly. Cash, Credit.
9. After payment is run and guest has left, clear any left over utensils from table, clean and reset table for next set of
guests.

23. Our Men u, Food Know ledge, ALLERGIES
Our food is 100% vegetarian, NOT VEGAN
The difference being | vegans do not eat any animal
products such as; eggs, milk, cheese. Fun fact, ALL OUR
PASTRIES ARE VEGAN, besides the gluten free bread and
the brioche.
We’re here to properly educate people with a smile. If
you’re to sure of something always double check. We do
not want to offend or injure our loyal customers.
Tree Nut Allergies. Tree nut allergy is one of the most
common food allergies in children and adults. Tree nuts
can cause a severe, potentially fatal, allergic reaction
(anaphylaxis).

24. Our Men u, Food Know ledge, ALLERGIES
Symptoms of food allergy typically include hives
(urticaria), swelling around the mouth, and
vomiting, usually within 30 minutes of eating a
food. Other symptoms include stomach pains, or
diarrhea.
Please notify a manager or call 911 if you notice
a customer having a reaction.
None of our pastries, breads or savory goods are
certified gluten-free. To be certified, all gluten-
free products have to be made in their own
separate facility.
We cannot guarantee these pastries are safe for
celiacs.

25. G l u t e n
Gluten (from Latin gluten, "glue") is a mixture of
proteins found in wheat and related grains,
including barley and rye.
S O Y O U K N O W !

26. A L C O H O L A W A R E N E S S
Alcohol awareness is a growing concern, we need to be
aware! Recognize the early signs of intoxication. Alert a
manager right away. Treat them as if they were in your own
home, and help get them home responsibly.
➢Responsible service of alcohol requires a team effort.
➢Do not allow drunks to come in, and do not allow drunks
to leave and drive.
➢Beverage service is only one element of our hospitality.
➢Cooperation between all employees and management
allows us to exercise a degree of control on a guest’s
consumption. Communication is key.

27. * * B o n u s * *
$200 bonus for obtaining a Food Protection
Certificate
Employee of the Month - outstanding
achievement in all areas of service
SALES bonus