Page 21 - EmployeeOrientation_8-22-17_PRISMA_Neat

Managing Your Time

Attendance
• We are expected to be on time for work
• Excessive tardiness and absenteeism will result in disciplinary action and/or termination

Scheduling
• Schedules are posted on HotSchedules
• Access to HotSchedules reviewed
Time Off
• How time off is requested

Holidays
• Restaurant is closed on Thanksgiving and Christmas ONLY
• Holidays are typically busy days at FRC, employees should plan on working them
Types of Leave
• Personal leaves or family medical leaves to be requested through the GM

Safety
As you are discussing safety in the restaurant, point out where some of the safety items are in the restaurant . Make
sure you mention our Hazard Communication program, where the SDS sheets are located and where the chemicals
are stored .

Because We Care - FRC Non-Negotiables
• Hands must be washed every 30 minutes for at least 20 seconds
o Before starting work
o Before putting on gloves
o After touching raw, fresh, or frozen beef, poultry, fish, or meat
o After mopping, sweeping, or removing garbage
o After using the bathroom
o After eating, sneezing, or drinking
o After touching anything that may result in contamination of hands
• Cut gloves must be worn
o When cutting vegetables and fruits
o When using a slicer
o When using a mandolin
o Opening and closing managers must open and close the restaurant with another employee
• Clean floor mats must be used on flooring that gets oily or wet
• “Wet floor” signs must be used when a spill occurs or mopping the floor
• A step ladder must be used to retrieve items that can’t be readily reached

Crisis Communication Resource
Review the Crisis Communication Resource with each employee and ensure they know where it is located .

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19 Revised February 2014