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WCG Grind Brand Standards 2022.
Staff Smoking Areas.
Staff smoking areas should be out of line-of-sight from any of the entrances.
Cigarette butts should be disposed of appropriately and not dumped on the street.
While smoking, uniform should not be worn.
All staff must wash their hands before returning to work.
Interior.
Personal Possessions.
No personal possessions should be visible in front-of-house or back-of-house; on front or back bars, reception desks, waiter stations, or any surfaces outside of staff-only rooms.
This includes but is not limited to; phones and phone chargers, items of clothing, jewellery, make-up.
Lighting.
Lighting should always be set to the correct level set by Operations.
Light fittings should be clean and free from dust.
All bulbs should be working, using the correct warm white bulbs.
All glass globes should be in good condition, properly attached to fittings and free from dust.
Retail Display (Shelving)
Items should not be stacked vertically or in pyramids.
Items should always be fully stocked - six items per shelf, evenly spaced, with no items touching.
All shelves should hold the same number of items.
Labels should be facing towards the guest, and free from dust.
Items should be grouped depending on category; eg compostable coffee pods, tins of whole bean coffee, etc.
Retail Display (Counter)
On the bar corner behind the waiters station we should have the following items on display, “A Modern Guide to City Living” standing on 4 books, 2 full coffee tins and a keep cup outside of its box. There should be a self standing acrylic label for the book and for the keep cup.
Items must be displayed as per the image below.
Items should all be kept clean and clear from any dirt, dust or residue
Display must be removed at 5pm each day
Sugar Pots.
These must be the hexagonal glass jar only
There should be ten white and ten brown sugar sticks only in the hexagonal jar.
These should be emptied, cleaned, dried and refilled at the end of each service
Foot Rail.
Foot rails around the bar are to be cleaned and polished by the contract cleaner.
Pastry Display
All Pastries on clean acrylic board with printed paper and correct POS
Different colour tongs for allergies
No pastries touching to avoid cross contamination All pastries inside the glass counter
Display should be full at opening, with display condensed as the items are sold
Napkins and takeaway bag available
Back Bar.
The back bar should be kept clear of all items other than clean, polished glassware and Grind branded water bottles for still and sparkling water
No blue roll, cleaning chemicals, bin bags or clothes should be visible
No staff drinks, aprons or deliveries should be visible from the customers view point
Bar Counter
Open to cl
Ice well Counter Display Sign visible
Full ice well with all products listed on sign stocked in ice well , with labels facing out
Cocktail Shakers clean and upside down
On Display should be Paper Straws , Jigglers , Wine Measures, Garnish Sticks, Dried Garnish, and Fresh Mint, Chilli in silver clean holders
Branded Coaster
Ticket Spike Black
Trays stacked neatly upside down with one facing up
Coffee Machine.
On the top of the coffee machine should only be red cups and glasses with their handles facing away from the guests. They should be stacked with the lip faced up.
Nothing else should be on top of the coffee machine.
Make sure there are no handwritten signs or stickers visible.
Next to the coffee machine, there should be a stack of each size of red saucers.
Takeaway Station.
At the takeaway station, there should be;
Take away lids
Straws
Stirrers
White and brown sugar sticks
Sweeteners
Napkins
Uniforms
Only clean GRIND branded tops should be worn
All staff behind the counter must be in clean full aprons excluding managers
All Floor Staff must be in clean half aprons
All staff must have dark trousers and appropriate clean footwear
All BOH must have appropriate footwear and clothing