EVERYONE
• Greet customers immediately. If you see them leave, give thanks.
• Say hello and goodbye to everybody in the building when you come in and exit.
Acknowledge yourself and the work of others.
• Workers in hospitality are athletes. Treat your body like one with the right shoes, right
tools and right mind.
• MUSIC at all Dmes. Good day or bad day, we must play music during prep and service.
• Keep it Dght, keep it organized. A messy staDon leads to a messy mind. A clean staDon
leads to a focused mind.
• Don't block the operaDon with discussions
• You have to look ready to be ready.
• Ask for help when you need it.
• Staying busy at all Dmes.
• Challenge yourself.
• Ready dishes run.NON-NEGOTIABLES
KITCHEN
• Drink water. It helps your ability to taste — a dehydrated chef will have a different
palate versus a hydrated one.
• Same place all the 4me — this pertains to mise en place and how the sta4on is set.
Each ingredient is in the same spot at all 4mes any given day. You want to be able
to walk on the sta4on and not have to search for things.
• Just because it was fresh yesterday doesn’t mean it is fresh today.
• All items must be labeled properly with tape.
• Control the prep, control the kitchen.
• Make food that has heart and brings joy.
• Use the whole product. Don’t be wasteful.
• Leave things cleaner than you found them.
• Sharpen your knives.
• Always taste your food.
• Move with intenDon.
• Stay organized.NON-NEGOTIABLES
SERVICE
• Drink water. At 2000 meters, your body demands it.
• Everything in its place, every Dme—no searching. You want to be able to walk on the
staDon and not have to search for things.
• Just because it was fresh yesterday doesn’t mean it is fresh today.
• Close the restaurant ready for the next morning.
• Refill everything you use, always and everywhere.
• Leave every space cleaner than you found it.
• Never walk empty-handed.
• Serenity embodies true elegance.