| 1. | Presentation: Ensure you are wearing Clean Shirt, Name Tag, Black Trousers, Black Shoes, Apron, Cap (Hair-Net if hair is long). No false nails, nail varnish, jewellery risk. Re: Covid-19. Wear a Mask, wash your hands regularly, use hand sanitiser every time you handle money or the Credit Card Machine |
| 2. | Be Ready to Serve: Customers are our number one priority. Greet our customers in a friendly welcoming way. Offer samples (always sanitise your hands before & after offering a sample). Make flavour recommendations. Gino’s has a ‘Leave No Sales Behind’ policy. We constantly strive to meet and exceed customers’ expectations – do not leave customers waiting – if a queue is forming, ring the Bell provided to alert any other employees in the outlet that they are needed in the Service Area. Always guide the customer through the Allergen Chart if a customer asks about allergens – never risk a customer’s health (if they are allergic, explain that there can be traces) |
| 3. | Up-selling, Link-selling: Offer ‘Large or Regular’ sized Cones/Tubs. Offer Toppings ‘Flake, Toppings, Fresh Cream’
Portion Control: Practice portion control. Small = 115g-120g; Regular = 180g-185g; Large = 240g-245g Follow the correct ratios for Milkshakes, Hot Chocolate, Crepe Mix. Refer to ‘Gino’s Bible’ for correct quantity of toppings on Crepes and Waffles. |
| 4. | Daily Quality Audit: Ensure Quality Audit is done before 3:00pm – all employees must take turns do the Quality audit to be aware of the outlet standards, service standards and HACCP requirements. |
| 5. | Preparation: Ensure the outlet has enough: Crepe Mix, Waffles, Strawberries, Bananas, Fresh Cream ready. Top up Toppings/Dips containers. Top up Napkin dispensers, Cones & Tubs display. |
| 6. | Core Flavours: Ensure all the Gelato Core Flavours are on display. If you are running low on any flavour, notify the Manager / Supervisor or Gelato Maker. Core Flavours to be available all day from Opening until Closing Time. Scoop cleanly from the back of the Gelato Tray, keep Serving Spoons upright, keep Gelato Name Tags clean and vertical. |
| 7. | Clean As You Go: Always clean up after yourself. Sanitise and wipe down serving counters, unit tops. Keep the Gelato Display Glass clean. Keep the Shop Front Window clean. Keep the Floor swept and clean (spot mop if needed & use yellow cleaning sign). Fill in Temperature Check Sheets and Cleaning Schedule Sheets if instructed to. |
| 8. | Follow the ‘Gino’s Bible’: Front of shop servers must familiarise themselves with the contents of the Gino’s Bible – it outlines policies, customer service, gift card issuing, food preparation & presentation instructions etc. |
| 9. | Cash Handling / Till: Use your Till Operator’s Code. Ensure a Credit Card transaction has been Authorised before completing a sale to a customer. Use Counterfeit Note Pen / UV Scanner if Bank Note feels/looks suspicious. |
| 10. | Technical Issues / Maintenance: Any faults must be reported to Manager / Supervisor immediately e.g. fridge fault, leakage, electrical issue, irregular sounds, damage or breakages etc. |
Post your comment on this topic.