Annual Training Booklet

• Before sign up: confirm intended start date, full availability, pre-arranged holidays
• Add to Temp Rota and/or induction sheet

• New starter must be signed up to C247 using venue's company code

Sign all documents under the Documentations tab in C247:

• Data Protection Policy (GDPR)
• Licensing Policy
• Privacy Notice (GDPR)
• Staff Handbook
• Using Ladders at the Workplace
• Permissions Document (C247)

• Request P45 from previous employer, OR HMRC New Starter Checklist
• Email to stuart@bunk-group.com

• Passport OR Birth Certificate (scan required)
• If using Birth Certificate: also need photo ID
• Right-to-work document (if not UK resident)

• All management are first aid certified
• First Aid Kit Locations: Office, Behind the bar, Kitchen
• Kits checked and replenished every Sunday
• Any incident must be logged in accident book

• Store knives in designated areas — NEVER in sinks
• Keep fingers clear when cutting; hold knife down when moving
• Use scissors for packaging
• If cut: disinfect, apply blue plaster, glove if needed

• Use trays to carry hot food; place on table — don't hand to customer
• Burns: inform management immediately

Behind Bar

• Inform management; if glass near ice well: close station and clean
• Clear with dustpan and brush into glass bin; blue roll for small pieces — never bare hands

Customer Area

• Ask customers to move away; be firm; clean thoroughly before allowing access

• Bend knees, keep back straight, test weight before carrying
• Ask for help if needed; separate loads; clear path before moving heavy items

• Know all fire exit locations and meet-up point
• Ensure all customers in your area evacuate; check toilets if passing
• Report to management which rooms are clear
• NEVER go back into the building

• Punctuality — Arrive ready BEFORE shift starts
• Late/Absence — Inform management 2+ hours before shift; post in group chat if no response
• Holidays — Request 3 weeks ahead via C247; confirm approval before rota published
• Uniform — Black t-shirt/jumper, dark trousers, small logos allowed, clean and presentable
• Probation Period — 6-month probation with regular reviews

• Respect & Teamwork
• Professionalism
• Ask When Unsure
• Phones Away during service
• Represent the Venue

• Lights, aircon, music
• Check previous night's close
• Open at correct time

• Check previous close
• Set up stations
• Complete bar opening checklist

• Restock all stock
• Close stations
• Clean bar
• Use closing checklist

• Reset tables (napkins, menus, candles)
• Restock condiments
• Prepare floor

• Greet as they enter; ask if visited before
• For first-timers: explain ordering at bar with table number
• Point out deals and specials (especially 10pm happy hour)

• Select name → table number (food) or back arrow (drinks) → select items → payment
• Always take payment BEFORE giving drink
• If till asks 'Payment successful?': Check card reader history before pressing Yes

• Illegal to serve alcohol to under 18s
• Ask for ID if customer appears under 25
• Valid ID: Photo driving licence ✓, Passport ✓
• Invalid ID: College/University cards ✗, Photos on phone ✗
• If unsure about ID: ask a manager

• Under 18s only permitted until 9pm
• After 9pm: anyone who looks under 25 must show ID to remain

• Turn on fryers, fans, screens
• Set out sauces/toppings
• Check freezers; temp & date checks
• Fryers to 175°C
• Set up Bain Marie (weekends)

• Restock all stock
• Discard out-of-date items
• Clean surfaces, utensils, baskets
• Cover and date refrigerated stock
• Turn off all equipment

• Fridge too warm (>8°C): Check door seal, don't overload, report
• Freezer too warm (>−15°C): Report immediately — stock may need discarding
• Food not reaching 75°C: Continue cooking — never serve undercooked

• Target: food out within 15 minutes of ticket
• If exceeding 25 min: inform FOH immediately

• Work on 5 tickets at a time
• Avoid sending out of sequence
• Ask management for help when needed

• Wait 10 seconds
• Try different area of screen
• Hold power button 10 seconds to restart
• Use backup till if available

• Check power/charge
• Check WiFi connection
• Restart machine
• Inform customers
• Call RST if issue is prolonged

• Paper order pads are in the office
• Write: table number, items, time, name
• Kitchen copy + bar copy

• Incident Book — Fights, theft, damage, drugs, police. Log: date, time, names, what happened, actions taken, witnesses.
• Accident Book — Any injury to staff or customers. Log: date, time, location, who, what, first aid given, witnesses.
• Refusal of Service Book — Every alcohol refusal (underage, intoxication, aggression, proxy). Protects the licence.

• Hear — Listen fully to the customer
• Empathise — Acknowledge their feelings
• Apologise — Apologise for their experience
• Take Action — Resolve the issue

• Too intoxicated
• Aggressive behaviour
• Harassment of staff or other customers
• Under 18 remaining after 9pm

• You have the right to ask anyone to leave
• NOT permitted: physically remove, detain, or use force
• If they won't leave: call the police