BARTENDER TRAINING CHECKLIST

NAME: EMP #: PHONE #: DATE:

DATE

MON TUE W/ED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN

TRAIN TIME BAR TRAINER

TRAIN TIME

BAR TRAINER

TRAIN TIME

BAR TRAINER

TRAIN TIME

BAR TRAINER

TRAIN TIME

BAR TRAINER

TRAIN TIME

BAR TRAINER

EXTRA TIME

DAY BARTENDER

TEST Tests to Take

Hand Book

Dept. Gen. Food

Bev. Lay- Man’s Guide

DUE

ORIENTATIONS & TESTS

GENERAL ORIENTATION FOOD ORIENTATION BEVERAGE ORIENTATION SCHOOX COMPLETE FLOOR MAP & SEAT NUMBERS TEST

KEEP THIS PACKET WITH YOU AT ALL TIMES DURING TRAINING Managers please print the additional material for cocktail trainee:

• Current Beverage Menu (Beer, Wine, Culinary Cocktails)

• Current Spirit List

BARTENDER DOS AND DON’TS

• Don’t: offer shots to a red light • Do: Communicate any yellow light or intoxicated guests to fellow bartenders and managment. • Don't: Focus all your attention on one single task. • Do: Provide the same food service at the bar that a guest would get at a table. • Don't: Treat the bar like a dive. • Do: Know your food as well as your beverages. • Don't: Think that having exceptional beverage knowledge is all you need. • Do: Clean as you go. • Don't: Wait until the mess is out of hand before you begin to clean it up. • Do: Set your team up for success. • Don't: Leave without checking out with your fellow bar tenders (am and pm staff) • Do: Make drinks consistently (always use your jigger). • Don't: Over pour to your buddy. • Do: Ring up everything as it ordered (drink tabs must be within one beverage made) • Don't: Give away free drinks. • Do: Make sure employees legibly sign their receipt for the employee discount. • Don't: Serve more than 2 pau hana after a shift. • Do: Throw away any questionable garnishes. • Don't: Take short cuts. • Do: Use proper technique when use the vegetable peeler • Don’t: Peel towards your wrist or any other body parts. • Do: Use the peeler correctly, referring to the proper technique done in your training. • Don’t: Take your eyes off of the peeler while using it. It is a sharp object and needs to be treated as

such. • Do: Build cocktails dry in a mixing glass, support by bottom if needed (always use your jigger) • Don’t: Use the “backboard method” to stop excess ice from spilling while icing.

Trainer Name (Printed): _______________________ Manager signature: ______________________________

Aloha and welcome to Moku Kitchen Kaka’ako! This packet will introduce you to our restaurant and help you to become a successful part of our team. Your trainer(s) and managers will be reviewing your training guide with you throughout your training process. We want you to be successful with us so please do not hesitate to ask your trainer or managers any questions! Bartender Position Overview:

• Ensure that our guest experience is fun and relaxing while exceeding guest expectations with aloha!

• Communicate all orders from guest to kitchen or from staff to guest successfully.

• Assist in preparing the restaurant for dining service by setting up section, including preparing items such as linens, silverware, and glassware.

• Greet all guests in a warm, personal, friendly manner.

• Review menus with guests and answer any questions about menu items, offering descriptions and making recommendations.

• Inform guests of any daily specials including pricing (if not listed on the menu). Explain how various menu items are prepared, describing ingredients and cooking methods.

• Take guest food and beverage orders and enter orders into POS for transmittal to kitchen staff.

• Check guest identification to ensure they meet minimum age requirements for consumption of alcohol.

• Serve food and beverages to guests, taking extra care to perform any additional tableside preparation or service as required for items served.

• Describe and recommend wine to guests; bring selection to the table with appropriate glasses and pour the wine for the guests.

• Check with the guests to ensure that they are enjoying their meals and take action to correct any problems.

• Remove dishes and glasses from bar top or tables, and drop them in the buss tub or to the for cleaning. Prepare the bar top or table for the next guest.

• Prepare certain hot and cold non-alcoholic beverages for guests.

• Prepare and present guest checks, ensuring any special requests are followed (such as split checks), and collect corresponding payments.

• Assist the entire service team throughout the meal period to ensure all guest expectations are exceeded.

• Stock bar areas with supplies such as garnishes, glassware, iced tea, tableware, share plates, silverware, and linens.

• Participate in deep clean with your assigned group.

• Complete and successfully pass all assigned courses in SCHOOX according to the day assigned in the training packet; participate in continuous education through SCHOOX.

• Participate in ongoing craft workshops.

• Actively participate with the Moku team in community service events to leave the world a better place! Our Mission: Master the Craft of Food, Drink, and Merrymaking with Aloha! Our Vision: Be recognized as the leading Handcrafted Restaurant Company in the world Our Brand Values:

1. We live and breathe our brand constitution 2. High Quality, Socially conscious Ingredients 3. Sustainable profitability 4. Leave the world a better place 5. Continuously practice and improve our craft

6. Celebrate the craft of merrymaking every day! 7. Exceed Expectations

As you become part of the team it is important that you familiarize yourself with our Mission, Vision, & Brand Values. Throughout your training you will be introduced to what each of our brand values represents and how you can implement it in to your daily craft of cocktailing!

“We Live & Breathe our Brand Constitution”

Our brand is at the core of everything that we do. It guides every decision that we make: What kind of food to feature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how we preform our accounting.

With that said, on behalf of our Management Team we are proud to welcome you to our Moku Kitchen Ohana!

Your first day Overview:

• Arrive early enough to find parking and get into Moku Kitchen early enough to be prepared and ready for your shift at your shift time in full uniform.

• Enter the restaurant through the side door on Ala Mona Blvd. You may place your personal belonging in the spaces provided. Please leave valuables at home or in a safe place of your choosing as we are not responsible for lost or stolen items.

• Please check in with a manager and get clocked in for your first training shift. The manager will go over clock-in procedures with you and introduce you to your trainer(s).

• If you are interested in a complementary staff meal:

→ Morning shifts: Meal breaks are accommodated during mid-afternoon if time allows, or after your shift is completed for the day.

→ Evening shifts: Please arrive at least 15 minutes prior to the start of your shift, so that you have enough time to eat prior to clocking in. Staff meals will not be available during or after an evening shift.

• Please ensure that you arrive properly dressed and ready work. Your uniform and appearance should be professional and clean. If you have any questions regarding proper uniform standards, please speak to our Human Resource Coordinator or a manager prior to first training shift. This includes any items that your position requires you to have on you (ex. apron, pens, wine key, lighter etc.).

• Be familiar with all training information that was provided to you prior to your first shift.

• Throughout your daily training please remember that staying with your designated trainer at ALL times is essential to successful training. You should move fluidly with your trainer throughout the restaurant at a fast, efficient speed.

• Please begin your Schoox test(s) and complete them prior to the day of training each test is assigned. If you have any questions, please see your department manager. If Schoox test(s) are not completed, you will not be passed on your training and must complete them before you can finish that day of training.

“Leave the world a better place”

We have a deep love for the natural beauty of our Earth and are committed to taking every step possible to reduce the company’s impact on the environment. We are also committed to promoting the success and health of our communities.

To lessen our impact on the island we maintain a very extensive in-house recycling program. Recycle bins are properly labelled through the restaurant as well as recycling guide lines. We encourage you to become familiar with this program and participate whenever applicable. Some examples of items we recycle are: plastic/glass bottles, captain pads, paper tickets from kitchen line, aluminium tins used in the kitchen, cardboard, etc. Hawaii is a special place to all of us. We actively participate as a team in giving back to our islands by partaking in community projects and in activities that positively affect our surroundings.

DAY 1 – BARTENDER TRAINING DATE: __________________

Schoox Test: Before Day 1 Training is started must have Schoox General Restaurant Test & General Food Test completed if not completed before shift you may be asked to stay after to complete before day 1 is complete. Shift Goal: Overview of Front of the House departments. Obtain basic information from each department and understand that work flow of the restaurant. Introduce floor maps, table numbers, seat numbers, and sections. Understand basic daily procedures, policies, and standards. Become familiar with our beverage program & drink recognition. Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you’ve completed your shift, you will review the training material again with the manager and the trainee. MANAGER CHECK-IN: 10:00 am

Knows where and how to clock in and out on Aloha with the correct job code. Knows correct uniform and is currently in it. Knows how to order an employee meal and where to pick it up. Knows that they must have their training packet with them at every training shift.

GREETER OVERVIEW: 10:15am – 11:00am Greeters please go over the following content & quiz with trainee and have them observe your job until it is time for them to go to next department.

Knows where section maps are located. Knows how to read server map to identify server’s sections. Do a walk-through of restaurant & table numbers. Knows where menus are located throughout the restaurant. Knows to always smile! Knows where pre service notes are kept, read, and signed each day Knows the boundaries of our liquor license Knows we have a NON-smoking restaurant where guests can smoke if they want. Knows to acknowledge our guests with eye contact and smile within 10 feet, 5 feet greet (10/5 rule) Knows to always be pleasant with our guests. Make eye contact, smile, acknowledge them, and thank them. Do not let one guest pass you without an acknowledgement.

Knows to do a thorough bathroom check and leave the bathroom in better condition than they found it.

Knows to comply with special requests and do not hesitate to say “yes.” Knows to walk guests to where they need to go whenever possible instead of just pointing. Knows proper phone greeting, how to answer phones with-in 2 rings, how to place a guest on hold or transfer call & proper verbiage.

Overview of Open Table system, floor charts, color coding, where server counts are located, basic overview of how to make a reservation & walk-ins

Understands that all guest must be greeted & acknowledge even if you are busy or using the open table at the greet stand.

Knows where to encourage guests to stay while waiting for a table.

Knows what to do if a guest does not like a table. Has been shown an example of how to properly seat a guest, enthusiastically at a comfortable pace, not allowing the guest to get more than 10 feet behind you.

We emphasize the importance of ADA (American with disabilities act) compliance, example (reading the menu to blind guest, assisting guest with accessible routes to tables etc.

Knows policy for service animals & non-service animals Knows that while in uniform, on or off the clock, you cannot be on your cell phone or sit at the bar or a table in the view of our guests.

Greeter Please Quiz Trainee on the following information:

Identify the following table locations 11, 34, 43, 322, 24, 74, 76, 54, 312, 14 Identify all of section 1’s tables on floor map Recite a telephone greeting Make a reservation Please introduce trainee at preservice at 11:00am

Please introduce trainee to staff at pre-service at 11:00am FOLLOWING PRE-SERVICE PLEASE GO TO FOOD RUNNER FOOD RUNNER OVER VIEW: 11:15am -12:30pm Runners please go over the following content & quiz with trainee and have them observe your job until it is time for them to go to next department.

□ Watch kitchen work during service o Observe:

▪ How items are called out ▪ What items come from where ▪ Timing ▪ Knows how to use the EXPO and Chef touch screens work and how they function in

accordance to the food runners and servers and bartenders ▪ Observe all entrée’s & their C.P.S. ▪ Where to get employee food from

Runner please explain all dishes being prepared Explanation of how our runner system works Explain what C.P.S. is Explain garnishes that food runner does Explain the importance the EXPO & communication for guest needs regarding food & condiments Discuss food items that and how long they take to prepare. Discuss how the touch screens help the cooks and the Chef time the food items, how and where they get fired from specific stations

Runner Please Quiz Trainee on the following information: Where do salads come up Where do pizza come up Where to get employee meal What is the procedure if you need to get an extra sauce for a guest that comes off of the line Runner introduce trainee Busser

BUSSER OVERVIEW: 12:30pm - 1:00pm Bussers please go over the following content & quiz with trainee and have them observe your job until it is time for them to go to next department.

Knows to constantly stay busy on the floor (i.e. picking up glassware, restocking the bar, helping your teammates)

Knows which glass racks are appropriate for each type of glassware Knows what to do if glass rack is full Knows to clean up any spills or broken glass immediately and knows where to dispose of it Knows how to properly set a table (Plate is two finger lengths away from the edge of the table, cup is touching the plate at one o’clock, tight roll-up in the cup. Salt and pepper shakers in the middle of the table with the salt closest to Diamond Head

Show how to do a rollup Knows where all recycling bins are located & what can be recycled

Busser Please Quiz Trainee on the following information:

Have them set up a table Identify bucket glass rack & wine glass rack in kitchen Make 5 rollups

COCKTAIL OVERVIEW: 1:00pm – 1:30pm Cocktailer’s please go over the following content & quiz with trainee and have them observe your job until it is time for them to go to next department.

Please observe all cocktails, beers, and wine being made. Take note of garnishes used for all drinks. Show how to properly & safely use a citrus peeler Observe proper drink delivery etiquette, execution and description of drinks while being dropped off. Knows that all drinks must be delivered on trays not by hand Use the proper technique for the peelers at all times, never take your eyes off of the peeler while using it.

Please go over your cabinet with back up items, and where to find those items in the dry storage Please show them where your glass storage is and how to properly store glasses Explain to them how a busser can help you if time allows

Cocktail Please Quiz Trainee on the following information:

Where do pint glasses go in cocktail station Where are extra napkins kept Where do rectangle trays go Cocktailer please send trainee to manager to order lunch at 1:20pm

LUNCH BREAK: 1:30- 2:00pm PLEASE TAKE THIS TIME TO & REVIEW INFORMATION THAT YOU HAVE GONE OVER IN YOUR TRAINING SO FAR. PLEASE GRAB A LUNCH AND DINNER MENU TO READ THROUGH WHILE YOUR ON BREAK. Employee menu is located at the greet stand. Bar Overview 2:00pm – End of Shift

Bartenders please go over the following content & quiz with trainee and have them observe your job until it is time for them to go to next department.

Overview of behind bar Glass where used, storage locations Operation of dishwashers, what glassware type can go in them Location of all Bus Tubs, and when it is appropriate for a server to use them Location of all trash bins & which are designated for glass, & broken glass Overview of blizzard beer system Knows how to turn on the dishwasher and check chemicals Knows to rinse all lilikoi foam, strawberry puree, ice cream, lipstick, etc. out of the glassware before putting it in the dishwasher

Explain what Moku Kitchen means to you? Why are we called Moku Kitchen? Brief background of Peter Merriman & Farm to table “Hawaii Regional Cuisine” concept Clock-in to training mode & introduce Aloha system. Please go over all categories & sub-categories of Aloha including add-ons, substitutions, upcharges

Overview of drinks, charges, glass size, refill prices Knows where to find; printer paper, chemicals, straws and bev naps, bar fruit, bar herbs, orgeat, and grenadine.

Knows where to locate the break sheet, set-up checklist, and ID books Knows where to get ice and how much (always use wet floor signs when spilling ice) Knows to ALWAYS rotate all perishables, wine, and liquor Knows how to ring in drinks and food using proper seat positions Understands the importance of practicing the Stoplight Theory Understands the importance of involving a manager of ANY problem Overview of Happy Hour, times & guidelines Overview All menu items, describe food items & sauces using a menu Introduce Local Vendors & Food Allergy Binder, review gluten free items and how to properly modify them

Introduce beverage binder and how to find information Observe trainer and shadow. Please shadow orders behind trainer and ring items in to Aloha with your trainer as time allots. Be sure to use table numbers & seat numbers.

Knows the importance of using Hot Schedules for all scheduling needs (swaps, request offs, etc.) Knows where Set up, Closing, and Side Work lists are. Please explain. Has a wine key, pens, and lighter? Knows to greet guest within 1 minute. Acknowledge the guests, offer water to guest, Remember that you are setting the tone for the evening.

Knows to acknowledge all guests even if you are busy or using Aloha.

Knows to set up food service amenities (placemat, condiments, roll-up) as soon as food is ordered Knows not to go from one end of the bar to the other empty handed Knows Birthday/Anniversary procedure. Knows that we have 100% guarantee of our product and how to handle customer service issues using Moku guidelines

Knows to notify a manager immediately for any negative issues or positive issues Learns the closing side work for a day bartender Knows not to count your bank (closing day bartender) behind the bar at the change over

Learns how to do the bank drop, books, and tip out Knows to always get your books signed by a manger Has reviewed the mission, vision, and brand values on the last page. Have Trainee watch you do paperwork at end of shift.

Bar Quiz Please Quiz Trainee on the following information:

Identify all seat numbers on the bar and tables in section How would you handle the following situation? : A guest orders a Burger, you have checked on them twice and they said they were fine, the third time you checked on them they said they highly disliked it. At this point what should you do?

What do we charge for a refill of lemonade? What do we charge for Arnold Palmer refills? How much is pizza at happy hour? What kind of Maui Ocean vodka drink can you get at happy hour? Can you substitute salad instead of fries to a fish & chips for no charge?

IMPORTANT: ALL SCHOOX TEST SHOULD BE COMPLETED WITH PASSING SCORES BEFORE THE BEGINNING OF EACH TRAINING SHIFT. IF YOU DO NOT COMPLETE YOUR TEST YOU WILL BE ASKED TO STAY AFTER TO COMPLETE THAT DAY OF TRAINING. IF YOU HAVE ANY QUESTIONS ABOUT SCHOOX PLEASE LET A MANAGER KNOW.

Trainer Name (Printed):________________________ Manager signature:______________________________

DAY 2 – BARTENDER Date:___________ TRAIN WELL - Spend ½ the shift watching your trainer

Schoox Test: Before Day 2 training is started must have Beverage test completed prior to shift if not completed before shift you will be expected to complete test before leaving for the day. Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you’ve completed your shift, you will review the training material again with the manager and the trainer.

Learns and assists in the set-up of the well. Knows the proper technique to use when using the peelers Knows how to assign a cash drawer and do a cashier paid in Knows to always count your bank and why Knows how to transfer and name checks Knows how to do paid-ins and paid outs Knows where we keep our master cocktail list when needed for reference. Learn and practice making each culinary cocktail on our list. Please make note of any drinks not made today.

Learns how to change a keg on OUR system. Knows to take off tap handles for 86’d beers. Knows proper garnishing for each drink. Knows which draft beers/cocktails get which type of glassware. Knows that standard glassware for margaritas, mojitos ect. Proper glassware is paramount. Knows to wash out each blender, mixing tin, mixing glass, and strainer after each use (don’t let them pile up in the sink).

Knows how important it is to keep your well stocked at all times. Knows #1 priority is completing all well tickets. Knows proper technique for arranging tickets. (Right to left) Knows when and how to ask for help (wines by glass/draft beers) Knows not to leave the bar without notifying the other bartender(s) Knows how to offer assistance and to never ignore a guest waiting for a drink even if it means saying that you will be right with them.

Knows to use a jigger with every drink pour. Knows to try and stock things before they are 100% empty. This will only help you. Knows to have a perfect balance of quickness with carefulness as to avoid any glass breaking in service well.

Knows that if any glass of any sort is broken near the service well, the ice bin needs to be burnt and wiped down before being refilled. (This takes AT LEAST ten minutes, so please be careful!)

Knows to keep your well as clean as possible. The more you clean as you go, the less work you do at the end of each shift.

Knows to stir martinis made with brown liquors and shake clear liquors. Knows to use beverage napkins under all drinks other than stemware. Knows what to do when a credit card is rung on the wrong table. Knows what needs to be done to help stock the closing bartenders once you are cut for the evening. Has reviewed the mission, vision, and brand values on the last page.

Trainer Name (Printed):________________________ Manager signature:______________________________

DAY 3 – BARTENDER Date:___________ TRAIN WELL - Spend as much time as possible making/practicing your drinks

Schoox Test: Before Day 3 shift is started must have Bartender Department Test completed prior to the beginning of the shift if not completed before shift you will be expected to complete test before leaving for the day. Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you’ve completed your shift, you will review the training material again with the manager and the trainer. Today will participate in line check with one of our Chefs. Please be properly prepared for this line check by reading through menu material. First 30 Minutes: Line Check is at 11:15 or 4:15pm

□ Describe food philosophy (local, sustainable, etc.) □ Taste and describe all sauces. Review which sauces go with which dishes

o all salad dressings o tomatillo salsa o moku kimchee o maui onion vinaigrette o mole sauce

□ Walk kitchen and go over each station and mis en place □ Review Hawaii’s major fish species and characteristics □ Review Kiawe wood and its flavor characteristics □ Review the importance of allergies and where to find recipes

Knows the importance of using Hot Schedules for all scheduling needs (swaps, request offs, etc.) Understands “Teamwork” to help others ask for specifics (Buddy System/Lateral Service). Knows that your guests are yours until the very end, checking on them after the check is dropped. Knows to refer to guests by name whenever possible. Understands that smiling is service too. Knows how to do separate checks and what to do to set it up from the start. Knows Birthday/Anniversary procedure. Knows to ask good questions, be a good listener and develop a good rapport. “Don’t just make the sale, build a relationship”

Understands suggestive selling and has gone over the example: o Guest: “I’ll have a vodka tonic” bartender, “Do you have vodka preference, such as Kettle One

or Ocean?” Knows to communicate to Manager any important issues with guests whether they are positive or negative.

Knows to inform manager and cocktail runners of any “Yellow Light” guests right away. Has reviewed the mission, vision, and brand values on the last page. Knows who gets the Employee Discount and who does not. Knows that while in uniform, on or off the clock, you cannot be on your cell phone or sit at the bar or a table in the view of our guests.

Knows policy on how many drinks a guest is allowed to have in front of them at once. Knows discount policies, amounts and tipping on discounts.

Trainer Name (Printed):________________________ Manager signature:______________________________

DAY 4 – BARTENDER Date:___________ TRAIN NIGHT BARTENDER

Before Day 4 shift is started must have Layman’s Guide to Responsible Serving Test completed prior to the beginning of the shift if not completed before shift you will be expected to complete test before leaving for the day. Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you’ve completed your shift, you will review the training material again with the manager and the trainer.

Knows to card any guest who appears to be under 30 years old Learns and assists in the set-up of the Night Bar Knows how to clear seats at the bar when finished and properly re-set it for the next course, make room for the guest to finish enjoying a drink, or make it fresh for a new guest (Chairs pushed in and wiped down, no rubbish on the ground, no water marks or crumbs on bar top etc.).

Knows to make eye contact and ask permission before clearing items. Do not forget to clear side plates, ramekins, dirty silverware, used straws, empty sugar packets, unneeded cocktail napkins, and unwanted cocktail garnishes that are near the guest.

When asking for permission to clear an item do not use the phase, “are you still working?” Instead ask “are you still enjoying your fish and chips,” or “are you all finished?”

Be VERY careful not to use chipped, soiled, or cracked glassware or china. Do not present a guest with bent silverware. Be proud of the way you serve our guests.

Hold silverware by the handle and glassware by the stem or base. Never touch anything where a guest would put their lips, taste, or sip.

When pre-bussing, never leave one person eating alone. Unless the guest has pushed their plate to the side, placed a napkin on the plate, or made it clear that they want the plate cleared. We never want to make someone feel “rushed”.

Knows to try to handle dishes as quietly as possible around guests. Knows our method of linen use (i.e. How to fold a dinner napkin), locations of disposal and where to find clean towels.

Knows to never have a towel hanging over shoulder or out of a pocket. Tri-fold in belt loop is acceptable for a hand drying only!

Knows that when taking a bus tub to the dish pit to separate dishes, glassware and silver at the dishwasher area.

Knows how to explain the fish of the day and pizza and meat special’s. Knows how to enter item availability and counts in Aloha. Understands the importance of communication on low or 86’d items to other bartenders and management.

Knows not to get behind the bar until you are ready to bartend. Has started to get a good understanding on food descriptions and modifiers. Knows what food is available during lunch vs. dinner menu. Has reviewed the mission, vision, and brand values on the last page.

IMPORTANT ALL SCHOOX TEST SHOULD BE COMPLETED WITH PASSING SCORES BEFORE THE BEGINNING OF EACH TRAINING SHIFT. IF YOU DO NOT COMPLETE YOUR TEST YOU WILL BE ASKED TO STAY AFTER TO

COMPLETE THAT DAY OF TRAINING. IF YOU HAVE ANY QUESTIONS ABOUT SCHOOX PLEASE LET A MANAGER KNOW.

Trainer Name (Printed):________________________ Manager signature:______________________________

DAY 5 – BARTENDER Date:___________ TRAIN NIGHT BARTENDER

Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you’ve completed your shift, you will review the training material again with the manager and the trainer.

Knows to card any guest who appears to be under 30 years old Knows how to properly check and ID Understands suggestive selling and up-selling Knows well drinks, wines by the glass and bottle, culinary cocktails, and beers on draft as well as all of their prices

Knows what to do when the Liquor Commission comes in (knows where liquor book is located, discreetly inform manager)

Knows to be professional at all times (no discussing tips, paychecks, or schedule) Knows how to close out checks to A/R, gift card, gift certificate, and to print out for books Knows the difference between an adjust, customer promo, and a void (save for books as well) Understands responsible serving policy with alcohol sales and consumption Knows how to present and open bottles of wine Knows how to fill out the break sheet and understands the importance of accuracy Knows breakdown and cleaning for closing duties Knows when it is acceptable to take breaks Knows how to ring in pau hanas each night Knows to lock all cupboards, turn off TV’s, Knows to never reach in front of the guest unless absolutely necessary and excuse yourself if you must. Say, “pardon my reach.”

Knows to always look for something to clear from the bar top after you have dropped off food. Never touch your hair or face while on the floor or in view of our guests. Knows to “spindle” all tickets and why. Knows the difference between a re-fire and a re-order and to alert a manger so they can run it. Knows how to ring a re-fire/re-order ticket into Aloha POS. Knows to serve entrees with protein (meat/fish/seafood) facing the guest. Knows to serve open handed. Know to always describe the food as you drop it using the CPS. Culture, protein, sauce. Knows to try and serve women in the party first (liquor and order taking for bartenders) Knows which station each item is prepared at. Knows where to find desserts and how running your food may be necessary during late night. Knows proper garnishing for each food plate. Knows that if there is a problem with food, an allergy, question, etc. to communicate primarily through the R1(EXPO), and the R1 should communicate primarily through the kitchen.

Ask your trainer to show you how to clock in under the correct Job Code for your first floor shift Has reviewed the mission, vision, and brand values on the last page. Knows where to find MSDS binder and how to safely use chemicals. Deep Clean: The restaurant has deep cleans once every 28 days and you will be required to participate every other month. You will be assigned to a team and a date/time to attend deep clean. Understands

that deep clean is a mandatory, scheduled shift--just like any other shift. Not arriving to a scheduled shift can result in disciplinary action, up to, and including termination.

Guest Complaints: Understands that any guest complaint reported to a manager will be followed up on with the employee in question. In some instances, guest complaints may be cause for disciplinary action, up to, and including termination.

Schoox Test: Have you Completed all Schoox Test with 90% or higher?

Trainer Name (Printed):________________________ Manager signature:______________________________

MISSION, VISION, AND VALUES

Mission: Master the Craft of food, Drink, and Merrymaking with Aloha Our Vision: Be recognized as the Leading Handcrafted Restaurant Company in America Our Band Values:

1. We Live and Breathe our Brand Constitution

• Our brand is at the core of everything that we do. It guides every decision that we make: what kind of food to feature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how we perform our accounting.

2. High Quality, Socially Conscious, Ingredients

• Our ingredients are not just are part of a recipe. They are chosen in such a way to reduce our impact on the environment, support our local communities, and positively impact all that we touch.

3. Sustainable Profitability

• Success is not defined by short-term profits. We will not make any decision that jeopardizes the wellbeing of our employees or product for a short term gain. We see the big picture and are in it for the long term.

4. Leave the World a Better Place

• We have a deep love for the natural beauty of our Earth and are committed to taking every step possible to reduce the company’s impact on the environment. We are also committed to promoting the success and health of our communities.

5. Continuously Practice and Improve our Craft

• Mastering the craft of food, drink, and merrymaking is a continuous process that comes through practice. We look to routine and ordinary things in our work every day to find opportunities for improvement. There is always room to become a better craftsman.

6. Celebrate the Craft of Merrymaking Everyday

• We have fun everyday with every person who we interact with. We laugh at ourselves. We make the ordinary, merry!

7. Exceed Expectations

• We take pride in being craftspeople of service. Going above and beyond is a special part of everyday

ADDITIONAL TRAINING INFORMATION

Lunch Specials: The following specials and information should be verbally given to guest upon greeting them at the table. Specialty Pizza of the Day (Changes are based on a rotating schedule) Fresh Island Fish of the Day; all of our fish is “Day Boat”, and Line caught. Seasonal Beers (Rotating Taps) Salad Special (Changes are based on a rotating schedule) Sandwich Special (Changes are based on a rotating schedule) 50% all BOTTLES of champagne every Sunday ALL Day

Dinner Specials: The following specials and information should be verbally given to guest when greeting them at the table. Seasonal Beer – Rotating Taps (With 36 handcrafted taps available through our frost blizzard cooling

system we rotate seasonal beer by our most popular beer producers) Specialty Pizza of the Day (Changes are based on a rotating schedule) Fresh Island Fish of the Day; all of our fish is “Day Boat”, and Line caught. Seafood Special (Changes are based on a rotating schedule) 50% all BOTTLES of champagne every Sunday ALL Day

Pre-service: Please keep yourself updated with the following additional information daily. Sorbet, Specialty Pies, 86'd food & dessert, 86'd Beverages including any wine list changes or substitutions

on Wine BTG, which is located on pre-service sheet & in server station. The manager will cover any other important information that you need to know for the day.

Last Call: Last call is generally given by the Expo/Manager at 9:45pm for the full menu, and the kitchen will serve food until 10pm unless business calls for it otherwise. Pizza’s & Alcohol last call is given at 10:45pm, and the kitchen & bar will serve drinks, pizza, & pie until 11pm. It is important to always communicate with your guest & Expo/Manager during last call time & never make a guest feel rushed. Happy Hour: Happy Hour is twice daily; 3-5:30pm and 10pm-11pm. Live music is played at early happy hour daily 4-6. We also have live music nightly from 7-9pm, local contemporary artist, single & duo guitar and ukulele players. All Draft beers are included on Happy Hour; All beers $8.99 and under are $2.00 off; All beers $9.00 and

over are $3.00 off. All Handcrafted Moku Libations listed on the menu are $9.00 and the Aperitifs’ are $6.50 at happy hour. Choice of HOUSE Red & White wine for $6.50 1/2 off all of our appetizers except out raw bar items (Hapa Poke) $10.00 on any of our pizzas includes specialty pizza of the day

CPS Culture Protein Sauce

Small Plates Szechuan Stir-Fry Green Beans with Mac nuts: House-made Szechuan stir-fried green beans with Big island Macadamia nuts Pork Pot Stickers: Pork pot stickers with our house-made pineapple habanero salsa Oven-Roasted Wings: Oven roasted chicken wings with our house-made tzatziki sauce House Cut Fries: Hand cut fries with our house-made whole-grain mustard aioli and ketchup Garlic Truffle Oil Fries: Hand cut garlic and truffle oil fries with our house-made whole-grain mustard aioli and ketchup Roasted Squash Ravioli: Roasted squash ravioli with our house-made sage and walnut pesto Hapa Poke: A mixture of our day boat caught ahi and ono with our house-made taro chips Leafy Greens Peter’s Caesar: Waipoli farms baby romaine with our house-made Caesar dressing Waipoli Farm Mixed Greens: Waipoli farms mixed greens with our house-made orange vinaigrette Organic Kale: Ma’o farms organic kale with our house-made miso sesame vinaigrette and local Maui onions Agugula & Organic Quinoa: Organic red Quinoa and Arugula salad, with fennel, radish, and vine-ripened tomatoes, fresh herbs, tossed with our house-made miso sesame vinaigrette Handmade Burgers: Bacon Blue: Bacon Blue burger prepared _______ on our house-made bun with Applewood smoked bacon and point reyes blue cheese Cheeseburger: Grass fed big island beef with our house-made Dijon aioli sauce and caramelized Maui onions Fresh Island Fish Sandwich: Day boat caught mahi mahi on our house-made bun and thai chili aioli Stuffs

Duck Taco: Slow fire roasted duck with our house-made pineapple habanero salsa and fresh jalapenos Fresh Fish Taco: Day boat caught Mahi Mahi with our house-made tomatillo salsa on corn tortilla Fresh Fish & Chips: Day boat caught Mahi mahi with our house-made malt vinegar aioli Saimin: Local Iwamoto family noodles with our oven roasted kalua pork and house-made broth Jidori Chicken Salad Rotisserie jidori chicken salad with organic greens and our house-made creamy herb vinaigrette Hand Tossed Pizzas Margherita: Margherita pizza with our house-made marinara and organic local basil Hamakua Wild Mushroom: Hamakua wild mushroom pizza with our house-made bechemel sauce and truffle oil Roasted Veggie: Slow fire roasted veggies with our house-made macadamia nut pesto and big island chevre Kalua Pork: Kalua pork and roasted Maui pineapple with our house-made macadamia nut pesto and jalapenos Upcontry Entrees Prime Rib Slow fire roasted prime rib with creamy horseradish and au jus, with our house-made bubble&squeak Rotisserie Duck Honey shoyu marinated duck with our house-made mole sauce and roasted butternut squash ravioli Grilled Filet Mignon: Grilled Filet Mignon with our house-made garlic mashed potatoes, and garlic herb butter Makai Entrees Sauteed Ahi Day boat caught, sashimi grade ahi, with our house-made jalapeno mashed potatoes, and soy sesame maui onion sauce Fresh Keahole Lobster: Butter poached Keahole lobster, with ewa sweet corn, and swiss chard Sides Vegetable Roasted Plate: Slow fire roasted vegetables with our house-made creamy herb vinaigrette Roasted Brussels Sprouts: Slow fire roasted brussels sprouts with red bell peppers and parmesan cheese

Cornbread: House-made cornbread with fresh kahuku corn Bubble & Squeak: Mashed Yukon potatoes, with fresh herbs and cheddar cheese Desserts Banana Cream Pie: House-made banana cream pie, apple banana, and sweet caramel sauce Strawberry Cream Pie: House-made strawberry cream pie with kula strawberries and guava glaze Chocolate Macadamia Nut Cream Pie: House-made chocolate macadamia nut cream pie with shaved valrohna chocolate and big island macnuts Haupia: House-made haupia cream pie with fresh toasted coconut flakes

Moku Libations & Aperitifs Garnish Sheet

Glassware Straw Garnish

Aperitifs Americano Rooster Orange Peel

Aperol Spritz Rooster Orange Wedge

French 75 Flute Lemon Peel

L’etrange Rooster Orange Peel, Strawberry

Moku Libations

.22 In The Boot Rocks Glass Orange Peel & Peach Bitters

Aquemini Snifter Orange Peel &Thyme

Breakfast of Champions Rooster Cucumber Wheel Life Goes On Martini Mint

Makawao Ave Rooster Lemon Twist & Bitters

MPK Mai Tai Rooster Tall Black Pineapple & Lilikoi Foam

No Ka Oi Martini Thai Basil Leaf

Pauahi Rocks Glass Pepper & Orange Peel Plum Crazy Bucket Rosemary

The Cure Bucket Basil leaf

Glassware Straw Garnish

Classics Bee’s Knees Martini Lime Twist

Daiquiri Martini None

Manhattan Martini Cherry Mojito Rooster Mint Sprig

Moscow Mule Rooster Lime Wedge Negroni Martini Orange Twist

Old Fashioned Rocks Glass Orange Twist Paloma Rooster Lime Wedge

Pimm’s Cup Rooster Cucumber & Mint Sprig

Sazerac Rocks Glass Lemon Peel Sidecar Martini Sugar Rim

Glassware Straw Garnish

N/A Bevs

17th Fairway Rooster Mint Sprig Bounce Back Bucket None

Ginger Beer Rooster Lemon Wedge

Lychee-Hoo Rooster Orange Peel

One In a Melon Rooster Mint Sprig (crushed ice)

Pete’s Lemonade Pint Lemon Wedge So Figgin’ Awesome Pint Mint Sprig

SEAT POSITIONS

Imagine you are standing at the table and directly facing Diamond Head, seat 1 will be just to your left. Keep in mind that seat 1 can never directly face Diamond Head. The order will always go clockwise around the table from the seat 1 position. Always count chairs for seat positions, even if there is no one sitting in that chair. If a chair or highchair is added to a table, you must count that seat position, and this will change the rest of the positions. For round tables, if you are directly facing Diamond Head, imagine a line going right down the table, seat 1 will be to your left not directly facing Diamond Head.

Diamond Head

1

2 3

4

1 2

4 3

1

2 3

4

1 2 3

4

1

2

3 4

1

2 3

4

5

6

5

6

60s / 70s 86, 87, 88 81

12, 21, 31, 41, 51, 44

53 & 33

11 & 17 Ala

Mona Blvd.