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Lettuce Entertain You > MIT Part 1 > Flashcards

MIT Part 1 Flashcards

1
Q

Rich Melman’s Goals

A

Not to be the biggest, but to be the best

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2
Q

5 Cares

A
  1. Yourself
  2. Each other
  3. Service
  4. Food
  5. Bev
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3
Q

Recognition and Reassurance

A
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4
Q

3 A’s

A
  1. Acknowledge
  2. Apologize
  3. Act
  4. Announce
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5
Q

Open Door Policy

A

Employees are welcome to talk to whomever they feel comfortbale with.

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6
Q

Grievance Procedure

A
  1. Employees may always contact direct supervisor, this is the most direct path
  2. Director of employee relations Cesar Lopez if employee wants to receive support outside of restaurant
  3. Contact Chief Human Resource office John Simmons
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7
Q

Motos

A
  • Similar to a suggestion box
  • Team can write down ideas, suggestions, questions, things they are noticing throughout shift
  • Encourage team to regularly fill out
  • Checking shows we care and that team has a voice
  • When necessary, respond directly to who wrote it
  • When appropriate, discuss motos @ pre-shift
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8
Q

Avero Logbook

A

Communication tool

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9
Q

Breakfast Meetings

A
  • A communication tool without managers so employees can share feedback with out repercussion
  • Not mandatory, but encouraged
  • @ a different location than their restaurant
  • One Mtg is done, HR will immediately meet with partners + managers
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10
Q

Purpose of pre-shift

A
  • Motivate
  • Inform
  • Review
    ** Make sure it is consistent. Same time everyday. Bring the energy. Stand. No side work. No phones. 15 mins
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11
Q

Purpose of Review Forms

A
  • Show them we care about growing them
  • recognize their strengths + reassure them that they are doing a great job
  • define areas of concern + plan of action to improve
  • Mid year + annual
  • Annual review eligible for a raise
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12
Q

Platinum Rule and how it relates to DEI

A

Treat others the way THEY want to be treated. Show’s how we care and are inclusive to all backgrounds, values, and upbringings.

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13
Q

Who is our insurance provider?

A

Blue cross blue shield of Illinois

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14
Q

When are hourly employees eligible for insurance? Where can they find that information?

A

25 hrs a week - UKG

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15
Q

MetLife

A

Supplemental plans. Must work 15 hrs per week and sign up between 30-60 days. Most common plans are dental and vision.

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16
Q

Lettuce Help You Fund

A

Fund created by hourly’s for hourly employees. Must be an unforeseen catastrophic hardship. We will not pay medial bills. You do not have to be apart of it to receive fund, but if you do receive, you but be apart of it after.
- Rotating committee of 3 hourly that will determine what is the appropriate amount to give
- Employees who contribute are more likely to receive
- Min $1 per paycheck
- Must be employed for 6 months to receive

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17
Q

Manager Vacation

A

May take after 6 months. start accruing on day 1

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18
Q

Employee Handbook

A

Goes over our policies and procedures. Their signature identifies that they have read and received. NOT a contract

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19
Q

How to respond to harassment

A
  • Do not ignore. Address with employee
  • Contact HR for guidance
  • Kantola Training
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20
Q

Union

A

We have a better way than to have a union. We are pro-employee not pro union.
- We don’t feel like our employee needs to pay to have their voice be heard.
- Why we have open door policies, reviews, and a grievance procedure.

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21
Q

Rewards Program Blue

A

$1-$999 they get 1 point per $

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21
Q

Ways to motivate Your Team

A

Flexible scheduling, working their shifts, communicating, helping out, something as simple as saying hello and goodbye

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22
Q

Rewards Program Silver

A

$1,000 - 2,499 they get 1.25 points per $

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23
Q

Rewards Program Gold

A

$2500+ 1.5 points per dollar
- Gold members get priority reservation
- Manager visit to table

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24
Q

Purpose of Rewards Program

A
  1. Reward Guest
  2. Increase Dining Frequency
25
Q

51% / 49%

A

51%: Emotional Maturity
49% Technical Skills

26
Q

Who receives employee discount card?

A

All empoyees afer 3 months
- 1-3 yrs: 20% off you + guest on food and bev
- 3 yrs: 40%
- 10+ yrs: 51%

27
Q

Manager Card

A
  • After final passed
  • 51% + $100 stipen
28
Q

Partner Card

A
  • 100 % of bill
  • Unlimited guests
29
Q

Comp vs Void

A

Comp - loss of product
Void - no loss of product

30
Q

Comp Category: Benefit

A

Manager $ + Employee Discount

31
Q

Comp Category: Promo

A

Holiday bonuses

32
Q

Comp Category: FDP

A

Frequent Diner Promotion

33
Q

Comp Category: Store Comp

A

Manager meal, re-fire, extended wait

34
Q

Comp Category: Misc

A

$ off

35
Q

Run a Successful Shift

A
  • Check Avero
  • Pre-shift notes 1 hour prior to pre-shift
  • Manager Checklist
  • People sheets
  • Figure 8
  • Zones
  • Check Open Table
36
Q

Points of Writing a Schedule

A
  • Properly staffed to give guest best experience
  • posted 2 weeks prior on UKG
  • Vaca requests: 4 weeks out
37
Q

Cover Manager Approval

A
  • Check overtime
  • Properly distribute shifts
  • Availability: Make sure they can actually do job ex) dishwasher not doing line cook
38
Q

Seniority

A

Start date @ restaurant: effects benefits

39
Q

Seniority in Classification

A

Time spent @ actual role: effects scheduling

40
Q

Over time

A
  • After 40 hours: 1.5X
  • Who is charged? “The smarted GM”: employees must get permission by GM before doing
41
Q

Delegating Tasks

A
  • Most important: Communicate
  • Follow Up: Make sure it happened and give positive praise
  • Helps employees grow and learn
42
Q

Philosophy on Making Mistakes

A
  • OK as long as we are learning
  • Can own mistake
43
Q

Zoning

A
  • Organizational Tool
  • Proper Place
  • FIFO
44
Q

Vender Relations Philosophy

A
  • Quality, Pricing, + Diverse
  • Share same commitment to quality + sanitation
  • Representation of us
  • Future/ current guests of ours
45
Q

Invoice Flow Chart

A
  1. Purchase order + print
  2. Check for quality visually
  3. Discrepancies -> circle
  4. Sign off. Put in invoice mailbox
  5. OM code + put in office suite
  6. Check copy
  7. Sent to vendor
46
Q

End of Month Inventory

A
  • ALL food
  • Shelf to sheet: count of shelf then write on sheet
47
Q

Emergency Phone List Located

A

Back office

48
Q

Basic Storage Procedure

A
  • FIFO
  • High risk @ bottom, low risk @ top
  • Put away ASAP
  • Zoned
  • Locking liquor
  • 6” off floor + walls
49
Q

DEI Pillars

A
  1. Employee Education
  2. Candidate Engagement
  3. Guest Engagement
  4. Community Engagement
  5. Vender Engagement
50
Q

Rewards Program $$ per points

A

10$ for 150 points

51
Q

DEI Pillar: Employee Education

A

Offers networking, learning + development

52
Q

DEI Pillar: Candidate Engagement

A

Inclusive, equitable hiring + onboarding

53
Q

DEI Pillar: Guest Engagement

A

Inclusive marketing principles to attract + sustain diners from a variety of demographics

54
Q

DEI Pillar: Community Engagement

A

Lettuce Leaders to lend expertise to non-profits + entrepreneurs

55
Q

DEI Pillar: Vendor Engagement

A

Increase business practices with minorities, women, and disadvantaged enterprises

56
Q

Ethics Compliance Hotline

A
  • Helps foster integrity + ethical behavior in the workplace
  • anything that employees have witnessed that does not comply with lettuce procedures
  • EX) harassment, financial wrong doing, time clock violations, health code infractions
  • Each restaurant needs a say something poster
57
Q

Acknowledge

A
  • Always acknowledge when there is a potential issue/ mistake
  • Use validating phrases such as “I understand how you are feeling”
  • Acknowledging gives a human element so they feel heard + understood
58
Q

Apologize

A
  • The simple act of an apology is often what the person is looking for
  • It is important to be sincere + genuine
  • Empathize with the guest or person on your team
59
Q

Act

A
  • Act rather than make excuses
  • Concentrate on being helpful by listening, being sympathetic, and doing what you can to solve problems
  • Get to them as quickly as possible
60
Q
A

Lettuce Entertain You (4 decks)

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