Employee Handbook

Welcome Message

Ed Leonard CMC,GeneralManager/COO

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem

Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem

Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem

Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type.

Lorem Ipsum is simply dummy text of the printing and typesetting industry Lorem

Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type.

Our Philosophy

While we do not ignore experience, we place heavy emphasis on values and talent. Our goal is to select people whose values and natural talent fit our company culture, fit the job and fit the particular team that the staff member will join. In doing so we maximize staff members’ opportunities for success. When we build our teams, we select people whose strengths complement each other.

OUR PROCESS

As a new staff member, you will participate in the Club’s orientation process. This day in orientation is very important for you and for the Club. You will be introduced to the Club’s values and philosophies, meet other new staff members, and learn about the Club and your role. After orientation, you will be provided an opportunity to review information with your Department Head and be introduced to new topics.

STEPS OF SERVICE

Every single waiter must know the three simple but necessary steps of service so they can apply them at work and perform outstanding daily service, These steps are:

A) Welcome the member with a warm and sincere smile, making them feel like they are at home

B) Anticipate the members’ needs at all times, giving them extra attention that will make the service beyond their expectations

C) Always show a big smile when the members are leaving wishing them to have a great day and inviting them to return soon to visit

Meet The Team

FOOD & BEVERAGE

Cesar Carrillo Assistant General Manager

Rachel Jozef

Catering & Event Manager

Rosie Zanela Restaurant Coordinator

Chelkla Andrada Dining Room Manager

Cris Reyno Bar Manager

Ibrahim Yildirim Setup Manager

KITCHEN

Phillip Castro Executive Chef

Executive Sous Chef

Alejandra Cuneo

Executive Pastry Chef Oshaine Shepherd

ADMIN

Ruth Allen

Accounts Payable

Donna Bates

Accounts Receivable

Leslie Young-Zeoli

Comptroller

Chantel Watson-Leonard

Admin & Communications Manager

Sharon Octavio Receptionist

GOLF & TENNIS

Danny Balin Head Golf Pro

Temur Nanikashvili Head Tennis Pro

GOLF COURSE OPERATIONS

Joe Gardner Golf Course Superintendent

Bobby Dohner Assistant Superintendent

MAINTENANCE & VALET

Carlos Rios

Maintenance Manager

Jose Octavio Nunez Valet Manager

EXECUTIVE BOARD

Steve Marvin President

Steve Mitchell Vice President/Sports

Steve Kleinberg Treasurer

Rod Nathan Secretary/Finance

Howard Hershenhorn Past President/Admissions

BOARD OF GOVERNORS

Stacy Bennett Nancy Lane

Mark Claster Paul Levy

Mitchell Drucker Phil Malakoff

Neil Garfinkel Chris Mongeluzo

Ivan Goodstein Andrew Stein

Michael Heller Helen Solomon

Jennifer Hoine Andrew Weinstock

Barry Jupiter Jane Zimmerman

Jill Lamoretti Michael Zimmerman

General Job Guidelines and Responsibilities

The Club’s standards for grooming and appearance reflect the Club’s conservative tradition. Our staff needs to present a professional, wellgroomed appearance Uniforms must be nicely pressed and clean when you arrive for your shift

LADIES

Acceptable hair accessories are a headband or hair band (not wider than 1"), a small bow, clip, and barrette or ponytail holder

Long hair must not fall across or into the face

If braids are longer than shoulder length, they must be pulled back into one unit.

Hair color must be acceptable, no vibrant hair color

Make-up should be tasteful & not excessively applied

Earrings: Dangling or extreme styles are not acceptable. Only one pair of STUD earrings are allowed.

GENTLEMEN

Hair must be neat and trimmed at or above the standard collar line

Beards and goatees must be neatly maintained and not exceed 1" from chin lines.

Beards and goatees cannot be “grown out” on the job.

Face must be clean-shaven at all times (except as above)

No Mohawks Hair color must be acceptable, vibrant color not allowed

TATTOOS

No visible tattoos are permitted. Those who have tattoos on exposed body parts (arms, legs, hands, neck, etc.) must have them covered, with no exceptions

JEWELRY Rings

A maximum of two simple rings on each hand is allowed. Wedding / engagement rings are considered one ring.

Necklaces: Extreme styles are not acceptable No necklaces may show outside the uniform

Pins / Brooches No attachments other than your name tag and service pin on any uniform

FINGERNAILS

Keep fingernails neatly trimmed and moderate in length Ladies may wear polish in conservative shades only. Polish must be maintained, with no chips Clear nails or French manicures are acceptable.

All employees must access in and out of the clubhouse through the loading dock. You will have access to the clubhouse using the keypad with the code “135” and then press ENTER. All staff will be REQUIRED to park in the lower parking lot between the hours of 9:00 AM and 10:00 PM unless otherwise stated by management at designated times, whether you are working or not

Attendance

Lateness of any kind will not be permitted. Side work must be started at the assigned time for work. All employees must be dressed in uniform before clocking in and out.

Breaks

The time and length of break will be determined from daily business demand. You will be required to fill out your break times starting and ending times, on the Sign In / Out Sheet next to the clock-in machine.

Meals

Family meals are served twice daily. All working and nonworking staff are permitted to have family meals. Staff are not permitted to order food without authorization from a manager.

Phones

Cell phones are NOT allowed during work hours If for any reason you must make a call, notify your manager on duty, and permission will be granted

Requests Off

Employees must give 2 weeks’ notice for requests off. Understand that these are requests and will only be granted if business volume allows on the appropriate paperwork.

Sick Calls

It is your responsibility to CALL the club and ask for the manager 3 hours before your shift starts After two callouts within a single-month period, the call-out will require a doctor’s note

Smoking

Smoking in rooms or any other areas is NOT permitted Smoking will only be permitted at the dumpster in the back of the upper parking lot

All member areas are for Fresh Meadow Country Club members only. No “hanging out” or visiting is allowed by staff in member areas during non-operating hours.

ACCESS

Employees must be dressed appropriately and use the loading dock to enter and exit the clubhouse during operating and non-operating hours. Outside guests are not allowed in staff rooms or the Club house.

ALCOHOL

Moderate consumption of alcohol is permitted in living quarters and smoking area only

LOUNGES

Employee lounges/break rooms are available for resident staff 24 hours a day During night hours TV volumes, music, and voices must be kept at a low level so as not to disturb other residents.

SERVICE PROCEDURES

When a customer forms an opinion of any food establishment, service, and food presentation stand-alone. No matter how beautiful the surroundings or how delicious the food is, poor service will certainly ruin the entire dining experience.

When developing good service, promote these qualities: promptness, courtesy, good manners, enthusiasm, and teamwork.

In short, project a professional attitude. Each time you service a table, our reputation rests in your hands. You have the power to influence the opinion of the members.

Clock in no sooner than 5 minutes before the start of your shift unless told otherwise by a manager

Check your station assignments.

Check the Daily Service Board for specials, soup of the day, "86'd" items, etc.

Tables wiped, clean glass and silverware. Table base clean, chairs wiped.

Condiment containers clean and full

Salt and pepper shakers clean and full

Floor clean

Perform opening side work

ITEMS WITH YOU AT ALL TIMES

Apron

Crummer

Pen / Pencil

Note Pad

Name Tag (Must be worn on left-hand side)

ETIQUETTE FOR SERVING

Serve food from the Member’s left side, with your left hand.

Clear/serve beverages from the Member’s right side, with your right hand.

Serve children first, then women, then men, with the host being served last when known

Fold the Member / Guest’s napkin whenever they leave their seat.

ALL glassware MUST be carried on a tray and by the stem

Always maintain a clean table (Remove empty glasses, dirty plates, fold napkins, crumbs)

POOR CUSTOMER SERVICE

Dirty plates in hand when greeting members, "Hi, ready for dessert?"

Not knowing what they are drinking, i e , "I think this is Diet Coke " Discussion Groups" of three or four idle servers All discussions should be held in the employee break area, during an approved break period. Not acknowledging waiting guests.

QUALITY CONTROL

The primary responsibility of every employee is to serve food and drinks to the customer. You are the last person to encounter the food before the customer does If something does not look right or is not presentable, DO NOT SERVE IT! The saying "People eat with their eyes" is very true Make sure all your products look good on the plates

FOLLOW THE CLOCK / POSITION NUMBER

Wherever the tables are located throughout the clubhouse, always stand in front of the table facing the windows, and you will be able to find position #1, then move clockwise to find every other position Salt and pepper shakers will always be placed in front of position #1 when a table is set. Imagine every table to be the surface of a clock, then it becomes easy to figure out how to move clockwise for serving guests at the table with dupes/kitchen tickets

DON'T BE AFRAID OF THE MEMBERS

90% of the people dining out won't notice a small mistake Be relaxed, but alert, and efficient. Always be in control of a situation. Be strong, yet polite. Always be yourself.

Develop your tableside manners

FOOD INDEX

86’d Items

Whenever we run out of a popular item, we use the term 86 on the floor to communicate amongst ourselves For example, a manager will say “We’re 86 on the Branzino” or, “86 on the Brick Chicken” – this means we have run out of the item It is then your responsibility to notify any tables you pick up AFTER we have communicated this information

Charlie Brown

When “Charlie Brown” is in the house, it means the HEALTH DEPARTMENT / HEALTH INSPECTOR is here. On these random occasions, we all must make sure that everything is up to health department standards, as we would on any given day

Fire

“Fire table 101” or “Table 41 has been fired” means that a specific table is ready for entrees and should be out shortly This means making sure that the table has been cleared of appetizers and the appropriate silverware is left on the table

On the Fly

Whenever a table needs something QUICKLY or RIGHT NOW, we say, “Table 72 needs an order of creamed spinach on the fly”

Sauté

From the French word Sauter, meaning "to jump " Sautéed food is cooked and stirred in a small amount of fat over high heat in an open, shallow pan Food cut into uniform sizes sautés the best

Parboil

To boil a food, such as vegetables, until it is partially cooked.

Hors d'oeuvre (or-DERV)

The French term for a small, hot, or cold portion of savory food served as an appetizer

Brine

Heavily salted water is used to pickle or cure vegetables, meats, fish, and seafood

Al Dente

Italian for "to the tooth " It describes pasta that is cooked until it offers a slight resistance when bitten into rather than cooked until soft.

SET UP FOR SERVICE

CONTINENTAL BREAKFAST

Every Day

6:30 AM – 10:00 AM

Tea, milk, coffee, hot water, sugar, cups, juices, bagels, fruit, toaster, fridge, yogurt, pastry, Danish, bread, butter, cream cheese, jams, cereal.

LUNCH

Tuesday - Saturday 11:00 AM – 3:00 PM

To prepare for the lunch service, an opening task sheet will be posted every morning and each person will be assigned a task. These tasks must be completed before the pre-meal (10:45 AM) so you must treat these tasks as a priority. Closing Tasks will also be posted at the end of the day These tasks will have to be completed before everyone leaves for the day

Every day, at the beginning of our shift, all members of the team meet to communicate important information about the day, our Members, Guests, and Staff, and to recognize fellow staff members for their contributions. Revision of the Lunch / Dinner Menu will take place every day. Knowledge of the Menu and what we serve will be required from everyone

Tuesday - Saturday 11:00 AM – 3:00PM

Weekday Buffet No sushi.

Different price from Weekend Buffet. Occasionally we have stations outside for grilling at the chefs’ discretion) We have a separate kids’ buffet

DINNER SERVICE

Friday Night

6:00 PM - 8:00 PM

Starts off with a cocktail hour Seating starts 6:00 PM every 15mins last seating 8:00 PM A stationary Hors D’ Oeuvres spread will be held in the Living Room by the Main Bar before dinner.

The servers responsibilities are:

• Offer members drinks / take orders, use members’ numbers when ordering with the bartender

• Collect any dirty dishes left on tables

• Make sure to stay alert and open for any request made by the member

• Carry drinks for members as they enter the grill room

EVENTS AT FRESH MEADOW

Types of Parties

Member Events

Mother’s Day, Memorial Day, Father’s Day, 4th of July,

Labor Day, Halloween, Thanksgiving, etc.

Events

Weddings, Bar / Bat Mitzvahs, Outings, etc.

SETTING UP FOR AN EVENT

Tables & Furniture

Always make sure the legs are locked when setting up tables Do not drag any tables across the floor. Always lift them with the help of a partner

Cloths

When putting a cloth on a table, make sure that all the seams run in the same direction-

The rule of thumb is that the lines can be all parallel or all vertical if there are any

Salt and Pepper

For every table, pepper must be placed on the left, and salt on the right

Votive Candles

They are usually placed on cocktail tables, bars, tables, or entrances to create a different atmosphere Please make sure there is nothing above the candles that could burn When getting the votive candles ready make sure there is a small amount of water in the votive, this will ease the process of removing the melted wax from the glass votive Glass votives should be washed and polished before filling them with any candles.

Table numbers

Should always be facing the doors where guests will be coming in.

Napkin Placement

At the beginning of every event, the napkin will be in the center (unless there is a preset appetizer). After guests come into the dining room, all napkins should be moved from the middle of the setting and placed on top of the forks BEFORE appetizers come out

Keep in mind your guests will be leaving the table at different times, your job is to keep your table presentable, so refold their napkins as many times as necessary, as shown below.

Passing Cocktails

If you are passing drinks, you may be asked to stand by the entrance or to move around the rooms with drinks. Please be careful when carrying a tray of drinks and always have napkins to give to the guest

Passing Hors D’ Oeuvres

If you are assigned to pass hors d’oeuvres, you must walk around until each dish is empty Once your dish is cleared you are to return to the kitchen for more Napkins are required as well

CLUBHOUSE ROOMS

Grill Room (GR)

108-person capacity

Breakfast, Lunch, Brunch, Casual Dinner, Friday Night Dinners

Grill Lounge (GL)

41-person capacity

Breakfast, Lunch, Casual Dinner, Friday Night Dinner and Happy Hour.

Men’s Grill Room (MGR)

30-person capacity

Lunch area for MEN only. Only Male servers are allowed in this room.

Main Dining Room (MDR)

500+ person capacity

Private Parties – Wedding’s, Bar / Bat Mitzvah’s, Special Events

Living Room (LVR)

Terrace (TER)

120-person capacity

Event space/cocktail hours

The Main Bar is also located in the living room

120-person capacity

Used as an alternative to the Grill Room When weather permits, the terrace will be used for lunch or dinner. The terrace is also used for weddings, mitzvahs, ceremonies, cocktail hour, and buffet for family BBQs

Ladies Card Room (LCR)

-person capacity

ovides area for ladies to ay cards

o one is allowed to have nch in this room However, dies might order lunch from re to allow time for eparation, they will have nch in the GR Men not owed in this room

Men’s Card Room (MCR)

40-person capacity

Provides an area for men to play cards

No one is allowed to have lunch in this room No ladies are allowed in this room

Boardroom/Bridal Suite

Café 255

Located on the second floor. Member and other meetings take place in this room This room is also used for a Bridal suite during weddings

95-person capacity

Lunch for Members using the pool

Hours of Operation: Weekday

11:30 AM – 4:00 PM Weekends

11:00 AM – 5:00 PM

EMPLOYEE STOCK ROOMS

Attic Room

Located on the second floor, next to the conference room This room is strictly used to neatly store all decorations

Candle Closet

Located in the staircase by the dining room beverage station

This closet is used for the storage of all candles Always be kept neat

Chaffing Dish Room

Located by the loading dock, across from the China Room. All chaffers and supplies are stored in this room.

China Room

Located by the loading dock This room is used to store glass china, extra glassware, coffee pots, creamers, and decorations

Dishwasher Area

Located at the back end of the dishwasher area in the kitchen All glasses, silverware, and plates can be found here ready for polishing

Elevator Room

Located between the LCR and LVR This room is used to store some decor for buffets, tables & chairs

Fort Knox

Located near the DR beverage Station This closet is used to store all clean elevations / risers for the buffets

Laundry Room

Located behind the Men’s grill room Also, serves as storage for backup linen

Paper Room

Located outside of the clubhouse by the first tee operations This storage is used for paper supplies and storage of decorations from different events.

Plate Room

Located between the MDR & GR Plates and silverware are stored in this room

Wine Room

Located by the TR entrance. Store all wines available for our members.

TRADITIONS AND TERMS TO KNOW

Breaking of the Glass

Many different beliefs for this ceremonial action. Glass is thrown on the floor at the end of the wedding ceremony and the groom stomps (breaks) the glass.

B’nai Mitzvah

Same as a Mitzvah, except for TWINS

Bar Mitzvah

According to Jewish law, when Jewish boys become 13 years old, they become accountable for their actions and become a bar mitzvah

Bat Mitzvah

According to Jewish law, when Jewish girls become 13 years old, they become accountable for their actions and become a bat mitzvah

Hora

Circle dance in Israel Guest/s or honor are seated in chairs and raised above the guests in celebration

Huppa

Portable canopy in which the bridal couple stands under to recite wedding vows.

Ketubah

Special Jewish prenuptial agreement. Describes the rights and responsibilities of the groom about the wife Separate from a marriage license

Kiddush Cup

Cup in which wine is poured. Kiddush means the blessing recited over wine or grape juice to sanctify a specific event (Wedding, Jewish holiday, etc.)

Mazel Tov

Congratulations, or Good Luck.

Mezinka

The Mezinka (Mezinke) tradition during a Jewish wedding reception is honoring the parents who have just married off their last child

It consists of a different type of circle dance where the parents are seated on chairs in the middle of the dance floor The bride and groom stand by their side and present their parents by crowning them with flower crowns The guests create a circle and dance around them They first start a line and kiss each of the parents saying “Mazel Tov” and the circle formation begins

Rosh Hashanah

The Jewish New Year Shabbat

According to the Torah, Shabbat commemorates the day that God rested from creating the world; the word Shabbat literally means “he rested ” Exodus 34:21 states: “Six days you shall work, but on the seventh day you shall rest ” Shabbat is considered a day of peace and holiness

Yom Kippur

Also known as the Day of Atonement, is the holiest day of the year for Jews Its central themes are atonement and repentance Jews traditionally observe this holy day with an approximate 25-hour period of fasting and intensive prayer, often spending most of the day in synagogue services.