====== Restaurant Code of Conduct & Disciplinary Policy ======

===== 1. Respect and Hospitality =====
  * Treat every guest with respect, courtesy, and professionalism.
  * Listen actively to customer needs and resolve issues promptly.
  * Use welcoming, professional language at all times.
  * This is a safe and welcoming environment. There is zero tolerance for discrimination or harassment based on race, religion, gender, sexual orientation, or any other protected category.
  * Offensive, derogatory, or disrespectful language has no place on company property and will not be tolerated.

===== 2. Customer Experience =====
  * Customer experience is the #1 priority. Every guest must feel valued, welcome, and taken care of.
  * All guests must be greeted within 60 seconds of arrival with warmth, professionalism, and a smile—even if seating is delayed.
  * Anticipate guest needs proactively (e.g., refills, condiments, pacing of service).
  * Handle special requests respectfully; escalate to management if outside your authority.
  * If issues arise (wrong order, delay, complaint), acknowledge immediately, apologize sincerely, and resolve quickly.
  * Always follow up after resolving a guest complaint to confirm satisfaction.
  * Service recovery should leave guests feeling better than if nothing went wrong.
  * Upsell responsibly—offer suggestions that enhance the guest’s dining experience, not just add cost.
  * Protect guest privacy; never share personal or sensitive information.

===== 3. Workplace Professionalism =====
  * Arrive on time, in proper uniform, and ready to work.
  * If running late, notify management or coworkers immediately via the business group chat. Failure to notify will be treated more seriously.
  * A no-call/no-show is grounds for immediate termination.
  * Maintain personal hygiene and follow dress code standards.
  * Do not use personal phones or devices while on duty unless permitted by management.

===== 4. Teamwork and Communication =====
  * Support coworkers during busy times; step in when help is needed.
  * Communicate clearly and respectfully with front-of-house and back-of-house teams.
  * Share feedback constructively and accept direction from supervisors.

===== 5. Prep Work & Shift Transition =====
  * Complete all prep work for the next shift: restock, clean, organize, and reset stations, bars, and service areas.
  * Stations must be stocked with condiments, glassware, napkins, silverware, paper goods, beverage supplies, and prep ingredients.
  * Clean as you go; do not leave dirty dishes, unwashed equipment, or clutter for the next shift.
  * Restock & label: replenish inventory and ensure items are labeled, dated, and rotated (FIFO).
  * Report low stock, outages, or equipment issues to management and/or log them for the next shift.
  * Do a final walkthrough before clocking out to confirm your area is fully reset.
  * Food waste will not be tolerated; follow portion guidelines and communicate issues early.

===== 6. Food Handling & Responsibility =====
  * Food handling safety is critical.
  * Wash hands frequently and wear gloves when appropriate.
  * Store food at proper temperatures and never leave perishables out.
  * Avoid cross-contamination: keep raw and ready-to-eat foods separate.
  * Use sanitized utensils and cutting boards; change gloves when switching tasks.
  * Report low/out-of-stock items immediately.
  * Follow portioning and storage standards; food waste due to negligence will not be tolerated.

===== 7. Health, Safety, and Cleanliness =====
  * Keep dining room, bar, kitchen, restrooms, entryways, and outdoor spaces immaculately clean.
  * Address visible issues immediately (dusting, cobwebs, cigarette butts, smudges).
  * Restrooms must be checked, cleaned, and restocked frequently.
  * Correct all cleanliness or safety issues immediately.

===== 8. Facilities & Maintenance Reporting =====
  * Notify management quickly of any damage or maintenance issues (broken toilet, leaks, graffiti, broken TV, flickering lights, hazards, HVAC problems).
  * Post the issue in the group chat immediately; urgent issues require a direct call.
  * Include details: location, what’s wrong, guest safety, and photos/video if possible.
  * Post temporary signs (“Out of Order”, “Wet Floor”) and block unsafe areas until resolved.
  * Record issues in shift logs or trackers.
  * Prioritize:
    * Priority 1 (safety/emergency): call management immediately, close area.
    * Priority 2 (service-impacting): report within 10 minutes, mitigate.
    * Priority 3 (cosmetic): report during your shift.
  * Do not attempt repairs you are not trained for; never disable safety devices.
  * Once fixed, update the group chat and remove signs.
  * Flag recurring issues to management for permanent fixes.

===== 9. Integrity and Responsibility =====
  * Handle all money, orders, and property with honesty and care.
  * No alcohol or drugs on duty; never serve intoxicated guests.
  * Report theft, harassment, discrimination, or unethical behavior immediately.
  * Do not speak on behalf of the business without management approval. All external/public communication must be authorized.

===== 10. Events & Specials =====
  * All events and promotions must be submitted to the Event Organizer for review and approval.
  * Event Organizer: **Lisa Murphy** (lisa@mcfilers.com or via Facebook Messenger).
  * Events require 2 weeks’ notice; food specials require 1 week.
  * Submit all details: menu items, pricing, portioning, timing, staffing, and operational needs.
  * Submit all media (photos/videos) via email only. Video must be in vertical orientation.
  * No event or special may be scheduled, advertised, or promoted without prior approval.
  * Providing full details ensures consistent branding, proper staffing, and regulatory compliance.

===== 11. Zero Tolerance for Misconduct =====
  * Harassment, discrimination, offensive language, or abusive behavior toward guests or staff will not be tolerated.
  * Violence, threats, or disruptive behavior result in immediate disciplinary action, up to termination.
  * Sexual harassment is strictly prohibited.

===== 12. Compliance and Accountability =====
  * Follow all company policies, state liquor laws, and local regulations.
  * Cooperate with inspections, audits, and management directives.
  * Violations of this Code may result in disciplinary action, up to termination.
  * Management may update or revise this Code at any time.
  * The most recent version is pinned in group chat and posted at mcfilers.com → wiki.mcfilers.com.
  * You can also request a copy at hello@mcfilers.com.

===== 13. Questions & Clarification =====
  * For any questions about this Code, contact management.
  * Management is available to provide guidance and resolve uncertainties.

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====== Disciplinary Point System ======

===== 1 Point (Minor Infractions) =====
  * Tardiness (less than 15 minutes) with notification.
  * Dress code violations.
  * Failure to clock in/out properly.
  * Minor sanitation lapses.
  * Failure to maintain cleanliness (dusting, cobwebs, smudges).
  * Failure to restock or complete prep for the next shift (non-critical).
  * Failure to communicate low/out-of-stock items timely.

===== 2 Points (Moderate Infractions) =====
  * Repeated tardiness, or late arrival without notifying management.
  * Leaving early without approval.
  * Failure to follow safety protocols.
  * Ignoring chain of command or communication guidelines.
  * Disrespectful language to coworkers/customers.
  * Unauthorized phone use during shift.
  * Incomplete prep/restocking that disrupts the next shift.
  * Failure to follow basic food safety rules (e.g., glove changes, labeling, stock rotation).

===== 3 Points (Serious Infractions) =====
  * Serving alcohol to minors or intoxicated guests.
  * Mishandling money or register discrepancies.
  * Bypassing the Event Organizer approval process.
  * Repeated sanitation or food safety violations.
  * Food waste due to negligence or failure to follow portioning/storage.
  * Neglecting critical food safety (cross-contamination, improper storage temps).

===== Immediate Termination (Zero Tolerance) =====
  * Theft.
  * Violence or threats.
  * Harassment or discrimination.
  * Intoxication or drug use while on duty.
  * No-call / no-show.

===== Point Accumulation & Consequences =====
  * 3 Points → Verbal Warning (documented).
  * 5 Points → Written Warning + meeting with management.
  * 7 Points → Final Written Warning + possible suspension.
  * 10 Points → Termination.

===== Point Reset Policy =====
  * Points expire after 6 months if no new violations occur.
  * Clean records are recognized during performance reviews.