BAR AND RESTAURANT
At Seaside, we are a large team, consisting of bartenders, waiters and runners –and we all help each other.
As a waiter, your primary responsibility is to make sure that the guests are introduced properly to our concept, serve them whatever they need and that they leave the place happy and satisfied with a desire to come back another time.
It is therefore important that you always have a smile on your face, are attentive, in control and act as a good host and colleague. We expect you to pay attention to the food and drinks – and to know as much as possible about our menu.
OUR THREE BARS
Mainbar: This is where you will meet, when your shift starts. The bar has four stations and is the only indoor bar and the only one that is open all year round. In summer it works as a ‘’buffer’’ on days where our outside bars are too busy.
Deckbar: This is the terrace bar. In the summertime it is the center of drinks for the terrace and runs a full cocktail menu. Here you will act as a part of the guest experience when shaking cocktails in the sun’s rays. During the day, we are mainly serving beer, wine and water, but in the evening this is the bar that serves the most cocktails. At this bar you also work closely with the waiters.
Seasidebar: From this bar we are serving all the guests on the quay. All drinks, except wine, are served in a plastic glass. We only serve built cocktails at this bar, so you will not have to spend time shaking – this is a ‘grab and go’ bar.
Seaside Toldboden Nordre Toldbod 18-24 1259 København
YOUR NEW WORKPLACE
PLANDAY
Planday is our online staff scheduling system. This is where you search, exchange or sell your shift – as well as clock in and out. You will also receive all personal messages from the management in Planday (group messages will primarily be sent in our Facebook group). You will also receive and sign your contract through Planday.
PAY CHECK
You receive your paycheck in Intect. You will receive an email when your new pay check is available.
SHIFT
You clock in when you are in your uniform and ready to work. The scheduled time is a guideline. In the restaurant industry, the guests are our priority, and some days the same amount of guests may require more or less hours than assumed. Some days your shift might end earlier than planned due to overstaffing, early closing or weather changes. Other days you might experience that your shift ends later than planned because of more guests or extra cleaning. You must always ask the manager for permission to clock out and leave.
Our management will always calculate at least 10 hours of rest between your shifts.
CANCELLATIONS
The work schedule is usually set for 3 months. However, changes may occur. Since the number of booked guests and the weather has a decisive role for how busy we are, cancellations of your shifts may occur at relatively short notice. If a shift gets cancelled, Amalie or the daily manager will contact you.
BREAKS
Your breaks are not paid, and will automatically be deducted in Planday. If you have not taken a break during your shift, you must write it as a note when you clock out in Planday.
If you have a shift of more than 6 hours, you have the option of a 15-minute break. If you have a shift of more than 8 hours, you have the option of a 30-minute break.
It is not possible to take a break, during the most busy hours (typically from 12:00 - 15:00 and 17:00 - 22:00). The daily manager will make sure that everyone gets a break.
STAFF ROOM
We have lockers available in our staff room. Using them is at your own risk – make sure to bring your own lock.
SICKNESS
If you get sick, you must call the daily manager as soon as possible but at the latest at 8:00 on the day of your shift. Use Planday to find out who is the manager of the day.
Seaside Toldboden Nordre Toldbod 18-24 1259 København
CODES
You get a personal number that you have to use at the cash registers. If you have any questions about this, please contact Amalie.
DRINKS
You may drink soft drinks, coffee and tea on your shift – you pay DKK 15 per shift, which is deducted automatically via the salary. When your shift ends you are welcome to have a free beer or glass of wine. Some days the daily manager gives permission to more and other days we stick to a maximum of one item. It is grounds for dismissal to have more than one item without permission from the manager.
DISCOUNTS
It is up to the individual kitchen to decide whether you get 25% or 50% off when you buy food at their kitchen.
As an employee of Street Food District, you receive a discount on our markets. You get the discounts through our staff app. You get discount on food, and 50% discount on drinks at Seaside. 50% discount on drinks at Broens Gadekøkken and Reffen, and 30% on drinks at Storms Pakhus. The different discount rates are shown in the app.
In addition to this, we offer access to Denmark’s largest discount portal - Visma Logbuy. When you have been registered in our staff app, Logbuy automatically sends an email: ‘your new employee benefit’ with an activation link to log in, so keep an eye on your email.
Download both apps - and you will immediately start saving money in our bars, physical stores, and online stores throughout the country.
Our ‘Friends Cards’ are physical cards that are distributed to friends of the house and loyal guests. When this card is presented, it gives a 25% discount on the entire bill at the bars.
EXCHANGING AND GIVING OUT SOMETHING FOR FREE
It is under no circumstances allowed to exchange food for drinks – it is considered theft and entails dismissal. Same goes for giving out free stuff to friends, family, old colleagues etc. Everyone pays full price, except the people who can show a Street Food District personnel card.
ALCOHOL AND DRUGS
We have a zero tolerance for alcohol and drugs both before and during a shift. If you drink alcohol the day before your shift, it is expected that you will not be affected by it, when you clock in.
GUEST AT SEASIDE
We would love to have you as a guest in your free time, if you comply with these rules:
• You must stay out of the bars and staff areas when you are not on shift.
• It is your responsibility, as well as the bartender’s, to pay 50% of what you get.
• Consider your behaviour. You should be able to look your colleagues in the eyes again
• If we are understaffed, and you have been asked to work but say no, you should find another place to spend your free time
Seaside Toldboden Nordre Toldbod 18-24 1259 København
WORKING ENVIRONMENT REPRESENTATIVES
If you need to discuss something about Seaside, contact Amalie Rossen, Alexander Dittmer or Elvis Søgaard Holm.
FEEDBACK
We appreciate suggestions and ideas as well as criticism. Don’t hesitate to reach out to your daily manager – we love feedback. Every year we also have an anonymous feedback survey.
SOME
We put a lot of effort into social media, follow us! In addition, we also love when you post pictures and videos from Seaside. But please think about what you post, especially when it involves colleagues and guests. Always ask for permission before posting.
Seaside Toldboden Nordre Toldbod 18-24 1259 København
THE TEAM AT SEASIDE
KIRA THANNING
Kira is director and responsible for the administration.
ALEXANDER DITTMER
Alexander is our restaurant manager. He is responsible for all communication with the kitchens, preparation of menus and optimization of operations. Alexander is both doing service, where he motivates and trains the team, as well as a lot of administrative work.
AMALIE ROSSEN
Amalie is our assistant restaurant manager. Amalie will primarily be found in service where she is responsible for the day-to-day operation, including the work schedule, job interviews, training and daily routines.
SOHA MICHALWI
Soha is a Bar Manager. Her primary focus is optimizing the daily bar operation, training new bartenders and product orders. In addition, she is also responsible for development of the cocktail card.
NICKLAS DYREMOSE
Nicklas is a Bar Manager
VICTOR ALEX TOFTUM
Victor is a floor manager and responsible for the day-to-day operations at Seaside. Including briefings, floor plan and routines.
OLIVER TULLBERG
Oliver is a floor manager and responsible for the day-to-day operations at Seaside. Including briefings, floor plan and routines.
FILIPPA SAMSØ
Filippa is team leader at Seaside, and is primarily responsible for training of waiters.
Seaside Toldboden Nordre Toldbod 18-24 1259 København
HANDLING COMPLAINTS
YOU WILL EXPERIENCE MANY DIFFERENT SITUATIONS AT SEASIDE. THIS IS A GUIDE TO HANDLING COMPLAINTS IN THE BEST POSSIBLE WAY.
COMPLAINT ABOUT BEVERAGES
If a guest comes back and complains shortly after they have purchased a product, you acknowledge the complaint and apologize. You then offer the guest a new identical item, or ask if they would like something else from the bar in the same price range. If the problem is due to something that needs to be changed (e.g. the carbonation), then it is important that you do it immediately or contact a manager who can help you fix the problem.
If a guest approaches you with a complaint about a product they have already consumed, you acknowledge the guest’s complaint and apologize, for example → “I’m really sorry to hear that! But thank you so much for the feedback, I’ll pass that on to my boss. Hope the visit was good despite this. Have a good day”. You do not offer the guest a new item/replacement as the product has been consumed.
If a guest approaches you because the person has dropped the product (or you see or overhear it), you offer the guest a new product for free.
COMPLAINT ABOUT FOOD
If a guest complains about the food, you listen and acknowledge the guest’s complaint. You then take the product with you and contact either the kitchen or the manager. If the chef tells you that they will not make a new product, you explain the situation to the manager before going back to the guest. To the guest, you say something like “I understand, I’m very sorry. I’ll just talk to the chef and my boss and I’ll get back to you”.
COMPLAINT ABOUT CLEANING
You tell the guest ‘’thank you very much for the feedback’’.
If you have time to do something about the problem yourself, do it. If not, you either approach the dishwashers and show them the problem, or let the manager know about the situation.
OTHER COMPLAINTS
Take your time, listen and acknowledge the guest’s problem (typically by saying you understand their problem and apologizing for the bad experience. If it’s something you can not help with, refer the guest to the manager.
You should never be in an uncomfortable situation. It is very important that you approach a manager in those situations, so that we can help you.
Most guests will be okay again after an apology and receiving a new product.
Seaside Toldboden Nordre Toldbod 18-24 1259 København
Seaside Toldboden, Nordre Toldbod 18-24, 1259 København