Welcome to the Carter's family

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DAY ONE is an orientation /training day.  You'll get the vibe, or you will become familiar with the corporate culture depending on whether you are gen Z or gen X. 

If you aren't vibing with the corporate culture halfway through the day and want to change you mind we'll just cancel the whole thing and say it never happened.  It has happened. Mostly with kids when they discover that jobs involve work. We won't hate you.  I never hire people i don't like, but everyone is a fit.

What to Wear?

Please wear clothing appropriate to work in a kitchen and interact with the public. Non skid shoes with closed toes; Solid shirts with sleeves. T shirts are OK, no controversial slogans. No sagging your drawers. Take off your outdoor clothing including hats for work so that you aren't dropping whatever fell onto your clothes and the bird shit from your hat onto our food.

Tattoos and Piercings: 

Piercings are mostly fine but NO SEPTUMS RINGS EVER.  We find them unsanitary. Subtle piercings on the side are grudgingly acceptable.

Tattoos are fine up to a point, and I'll be noticing that during the interview process so if you are seeing this webpage you passed.  Ink is more widely accepted these days but it needs to be tasteful.

Long fingernails are not conducive to food handling jobs, the health department thinks they collect smeg. 

Long hair, just keep it under control.

You can wear a mask if you want.  Or not.  Up to you.  If you are feeling slightly sick but still coming to work, maybe its a good idea.

Where to Park?

Behind the building is 4 hour parking. The meter maid people come around once around 10 am to mark cars and again around 2 pm to write tickets. Please feel free to go move your car around noon if your shift overlaps those times. There might be space to park by the building but don't count on that. Sundays they do not give out tickets so don't worry about moving your car. However, Saturdays in the summer parking is impossible... so set out for work early. 

call if you are going to be late.

Come in the back kitchen door. Especially if you are on at 9 am before we open.

Not the door through the garden, the one right next to parked cars.

If you show up at the front door, walk down the hall to the back door and through the garden to the kitchen door.

Payday: Direct Deposit makes it into your account on Wednesday following the work week which runs Monday - Sunday.

TOAST is the current payroll service as well as the POS system.

I'll enter your phone number and email into their app, and they will get with you to ask for your social security, withholding (W4) information, and banking info for direct deposits. Through them you can acquire paystubs whenever you like for your home mortgage or food stamp needs, and W2s in January.  That's up to you but the good news is its very easy.

TIPS: cash tips are divided several times per day, ask the kids about that because I don't get involved.  All i know is that it happens off the clock.  when someone departs they punch out and divide.  Or when someone punches in they can set aside the tip pool to be divided later
Credit card tips are found once a week, around payday, in a grey pouch on the shelf over the nuts and dried fruit. 

Scheduling: You'll get (or have already gotten) a link to the scheduling app. USE IT to request times off and to enter your availability. If you do that, there won't be mistakes of me scheduling you for times you can't work. It's your responsibility to make sure that you are entered correctly.

You will use the POS to punch in and out. Best to use the unit around the corner from the front counter, in a bracket on the wall under the stereo area.

Someone will show you how on your first day.

PLEASE make sure that you do punch in and out properly. It delays your deposit and makes payday a nightmare for me if you don't.

ETC. I also need your food handler's card within 2 weeks.  ***We need your food handler's card on file! They live in the Employee Manual book, towards the back, for when the health inspector comes around for a surprise visit. Please make sure that yours is in the file  YOUR RESPONSIBILITY TO KEEP THAT CURRENT **** Thanks ! ****

Anyone under 18 has more paperwork to do as well. See further down the page for links to paperwork items.

You can fill out a W4 by downloading one form the IRS webpage. The link is below. Unless there is a crisis its not that necessary on the first day as long as you give us your social security number which is required by law that you provide, and let me know how many dependents you are claiming. We can get around to a W4 in a week. No one from the government has ever come to look through my files.

MAST training card for serving beer and wine is needed going forward as we have the license and going to start putting beer cans in the case.

Work Ethic: If you are 16 - 17 and on your first job, you get to learn about having a job. I'll show you the way I want things done. You get several chances, and as long as you have a positive attitude and you are making an effort we will keep working. 

While learning you will have the opportunity to improve because I'll be around to watch and give tips. Having your boss tweak your technique until he is comfortable with your skills, judgment and time management is part of having a job. 

Once you have gained trust there will be little to no supervision, (and raises, which often come as a surprise to the staff) but that does take effort from all parties. 

Obtaining a good work ethic on your first job is a blessing that will make your life much easier. If you are 25 (or 40...) and still trying to learn this, it could be hard for you here. And most places. Although there are jobs that don't require much energy. I think most of those involve nepotism. 

Calling In Sick: It is mandatory that BEFORE your shift you contact me.  Best is to text the group text, that way someone who wants a shift can see it and jump in. You also need to provides your symptoms for the log book, required by the health department. I will respond letting you know that you have effectively communicated. IF YOU DON'T GET A RESPONSE you have not effectively communicated, so call. And you also have to call the store 360 876 4424. You are no longer in school, you are assigned shifts because the business needs you to be there. Call in sick the night before if you have to. 

FAILURE TO CALL BEFORE your shift starts may trigger a week suspension. 

BEING LATE: if you are going to be even 5 minutes late, just make a call because we will all worry about you. UNLESS YOU ARE DRIVING, in which case get here as ASAP as possible and explain to your co-workers.

Fun at Work: Yes, this is a thing and its important for you and also for me. I don't like being bored and somber at work. The longer you're here the more fun it gets, because there's no one watching you all the time, and you learn to do things and talk at the same time.

If you can only do one or the other, then do the working and leave the talking for those who can do both.

I reserve the right to remind you of this. And pretty much anything else.

Some More Policies:

BREAKS

eating is not done in the kitchen.

Take your food to a table in the patio or the back room for your 15 minute breaks

Breaks are 15 minutes for a paid break.  YOU ARE AN ADULT NOW, and we figure that since you are working hard you can take the breaks you need.  Just coordinate with the rest of the team, tell the person in charge of you that you need a break and they'll let you know when is a good time.  Before someone leaves for the day.  After the next person comes on.  NOT when there is a line of customers or a rush project to be done.

30 minute breaks can be done with management approval and are punch-out situations when staffing allows. Make prior arrangements in order for scheduling to allow lunch breaks.

Unfortunately scheduling does not allow for two people on shift to take breaks together.

END OF SHIFT:
DON'T PUNCH OUT UNTIL YOUR DISHES ARE DONE. It's part of your job.
WRITE DOWN ALL YOUR PROJECTS on the daily inventory sheet. Easier to do this AS YOU GO . or else cross things off the dry erase list so that you actually remember what you did 3 hours ago.

Then CHECK OUT WITH Manager before leaving.

The Beginning of your shift is according to eh schedule.  Punch in no earlier than 5 minutes before the schedule says, unless its massively busy and you are asked to come on early.

The END OF SHIFT is not necessarily what the schedule says.  I can't' schedule 3 to close like in the old days on paper, the app won't let me. 

But even mid day shifts will vary from the schedule according to what is going on. 

You might get sent home an hour before the schedule says or 3 hours after.

Be ready for that, and we don't just walk off and say "I'm Leaving Now, Bye".  That is not how jobs work.  You check out, and you make sure whomever is giving you a ride home knows how it works. Your mom doesn't decide when your shift is over.  The clock doesn't decide when your shift is over.  You don't point to the clock and wave on the way out the door.

Off Shift staff are not covered by insurance and also tend to distract from work being done, so please refrain from coming into the kitchen until it is time to clock in. The exception will be made for picking up tips on tip day, which takes 30 seconds. Off shift please do not come behind the counter, only enter the kitchen through the rear kitchen door. Outdoor clothes are not permitted through the food sales area. Occasional visits by food purveyors sometimes are excepted from the rule but that's probably not going to be your decision. Fed Ex might push past you sometimes, but we encourage them to take large packages down the back hallway and in through the kitchen door like you do.

Learn what we sell

The more you can describe things the better you can sell them.  Take advantage of opportunities to try broken tarts and cookies.

learn what all the coffee drinks are, you work in a coffee shop now !

Taste all the ice cream flavors and learn their ingredients and what has or hasn't any gluten, etc.

Try not to be overwhelmed, there is a lot to know here.

Follow this list of priorities and you'll be fine:

1) CUSTOMERS.  no matter who you are customers are first priority.  If its too busy for the folks at the front counter, pop up there and help out.

2)  CLEANING/STOCKING  Clean up whatever mess you just made during service  - KEEP THE FRONT CLEAN - Counters, and your ice cream scooping area, tables including patio and sidewalk, and the bathroom (door shut).

Stock cups, spoons, etc, especially milk shake jugs AND the case full of tarts, brioches, etc.  Know what cakes are available to put on the cake shelf.  Know what cakes are ready to be picked up.

3)  Keep up on dishes.  All day every day, when you walk back with a full bus tub, run something through rather than setting it down.  Then take clean dishes to put away every time you walk past with empty hands.  This keeps the mountain of dishes from forming which makes someone stand there doing nothing but dishes for an hour

4)  If there is no cleaning/stocking/dishes to do there are prep projects to do.  if there aren't prep projects clean the reach in doors and handles, shelves, the edges of tables, the shelves under tables, the wall behind the mixer...

Management/Micromanagement:

I don't think its unreasonable for me to let you know how I want things done.

The first few weeks, until I'm comfortable with your work ethic, judgement and abilities, I'll be looking more closely at your projects, and having you make me espressos to judge your skills.  Because everything you do reflects on the business which has my name on it.

Its really part of having a job.

Work up to your potential and see that you get more room to work unsupervised.

But no matter how long you are here, I will probably need to consult with you on something that could be done better.  Unless your name is Jesus and you are perfect... 

This is a fast paced, high energy job. 

Even if it isn't fast paced because of a line of customers, it is fast paced because of the list of projects that need to be done.  Once you are familiar with how things work, you're expected to be able to jump in on projects.  

Please have fun while working. 

But if you hear anyone say that you need to talk and work at the same time, you probably are slowing down to talk.  Practice using your hands and lips at the same time.

A few things to keep in mind:

* Use the least expensive packaging.  Default is small white paper bags. Plastic clamshells only for items with whipped cream topping. 

* Use metal spoons and glass bowls, or ceramic mugs unless you know they are taking out. ASK before you automatically put things in to-go packaging.

Also ~ do not automatically use a coffee sleeve. 

* USE A SCALE to weigh ice cream scoops at least for your first week here.  Know your weights and where to find them.

* always put the ice cream back where it belongs.    Also, everything else.  Put everything where it belongs, not 2 feet from where it belongs. Not 6 inches from where it belongs. This is because if you look for apple sauce and it is on the second shelf instead of the top shelf, you'll open a new applesauce.  Then the next person will do the same, and before you know it there are 5 open apple sauces.  Ask me how I know.  This is a true story. Five actual open apple sauce jars at once.

ADVANCED: 

The front part of the Employee Manual has instructions for when the POS causes a crisis. 

Towards the back of the Employee Manual is a pouch with all the food handlers' cards in it.

ICE CREAM FLAVORS: Most flavors are gluten free unless they contain beer or baked goods like cheesecake or cookies Guar Gum is a fiber from the seed of the guar plant used to thicken things.  It keeps ice cream creamy.   We have some around, don't use it any more actually.

When describing ice creams to people - just because it is not chocolate ice cream does not mean it starts out as vanilla and has things added.  Do NOT tell them that Caramel caramel is vanilla ice cream with caramel in it.  Coffee ice cream is not vanilla ice cream with coffee.  It is coffee ice cream.  Swirly jack is whiskey ice cream.  

standard all the time flavors: 

VANILLA: Cream, ½ n ½. Sugar, real vanilla, guar gum 

CHOCOLATE:  Cream, ½ n ½. Sugar, Valrhona cocoa powder,  guar gum 

STRAWBERRY: Cream, ½ n ½. Sugar, strawberries, guar gum 

BRICKLEBERRY: Cream, ½ n ½. Sugar, Raspberry and blackberry puree, whole blueberries (usually, although sometimes they get raspberries instead)  Brickle = honey toffee.  Guar gum 

BERRY CREAM : Cream, ½ n ½. Sugar, Marionberries.  Less than the amount in other berry ice creams, more creamy texture  

COFFEE CHOCOLATE CHIP: Cream, ½ n ½. Sugar, coffee chocolate chips, guar gum 

BAILEY’S AND COFFEE Cream, ½ n ½. Sugar, half the amount of coffee plus Irish Cream Liqueuer  CARAMEL CARAMEL : caramel ice cream swirled with caramel.   

SWIRLY JACK : Bourbon Whiskey ice cream swirled with caramel  

FUDGE SWIRL;  caramel ice cream swirled with fudge sauce 

FUDGE SQUIRREL fudge swirl with nuts  usually almonds or hazelnuts.  Possibly walnuts or pecans SPICY CHOCOLATE chocolate ice cream with espresso, cayenne pepper, black pepper chipotle and cinnamon 

CHERRY BOMB: chocolate ice cream with cherry, brandy, and white chocolate chips CHOCOLATE CHUNK: chocolate ice cream with nuts, chips, fruit, etc. not for people with allergies  

MAPLE BACON has maple syrup and bacon. 

GORGONZOLA  ice cream has gorgonzola in it, plus a dried fruit and a nut, which vary from batch to batch   (Gorgonzola is blue cheese.) 

Three sizes, small medium large 

Small scoop = 4 oz 

Medium = 6.5 oz

SUNDAES: 

ONE SCOOP; one small scoop, one sauce, either nuts OR sprinkles, whipped cream, cherry 

TWO SCOOP  2 small scoops, one sauce, either nuts OR sprinkles, whipped cream, cherry 

HOT FUDGE SUNDAE: one LARGE scoop (two or three flavors ok) hot fudge sauce, nuts and sprinkles, whipped cream, cherry 

BANANA SPLIT: Thee small scoops, banana, cut in half the long way all sauces and nuts and sprinkles they want 

MILK SHAKE: 8 ounces ½ n ½, fill to 20 ounce line with ice cream top with whipped cream ESPRESSO SHAKE: put two shots in with the cream, use 7 oz total liquid and fil to 20 ounce line with ice cream 

FLOATS: 20 ounce cold cup, one bottle of soda, one small scoop of ice cream on top,  

ITALIAN SODA: fill 20 ounce cup with ice, pour a table spoon each of ½ n ½ and syrup, fill with seltzer, add more ½ n ½ and syrup, whipped cream 

do NOT leave your tub of ice cream sitting on the counter.

Get it, scoop it, put it back WHERE IT BELONGS, and THEN serve it and take their money

do NOT dig holes in the middle of the tube, scoop around the sides leaving nothing on the sides.

https://youtu.be/Y8VVzg09gbE?si=y4BK_s_GsortinUS

Click that link to learn the basics of chocolate.

TRUFFLES Are made of ganache, which is chocolate, melted/stirred into a liquid, usually heavy cream, and usually with flavors added. 

We use a Valhrona dark chocolate and a Callebuat milk and white chocolate for our truffles  

CHOCOLATE TRUFFLE BOXES: 

 instructions:   https://youtu.be/H-7rv-KeH-E

3 piece box: long thin clear box with folded cardboard insert. 

4 piece box: Square clear box 

8 piece box:  flat clear top box, fill it with one level of truffles (no clusters) and seal shut with a label

16 piece box: fold it up, put a candy pad under, fill with 8 pieces on one layer, put another candy pad, then 8 more. Top with candy pad.                

Sticker seals box shut ½ inch from the left side 

20 piece box: same as 16, except using the larger box and ten to a layer Every day, check the supplies and restock boxes, candy pads and tell someone if there are fewer than 6 labels. 

Clusters don’t fit in truffle boxes. If someone wants a box for something not priced to include a box, charge 1.oo  

CHOCOLATE CASE:     when a cluster tray is empty leave it there.  The clusters will come back again and the order does not change. So leave the trays and signs. 

When truffle tray is empty restock it… when the truffles are all gone take out the tray and the label. *****Always keep truffle shelf looking full by moving trays around. Labels for truffles and clusters go right up to the edge of the glass shelf, straight, and the trays go directly behind.   

WHAT YOU NEED TO KNOW ABOUT CHOCOLATE: Chocolate comes from a tree that grows in the tropics, -most of the world's chocolate comes from Africa, specifically Ghana and Ivory Coast) called a cacao tree. Pods grow from the branches containing seeds. when harvested, these seeds are fermented, then dried, roasted and ground. The ground seeds are called NIBS Ground further into a paste it will be called chocolate liquor If they are pressed they will separate into solids (cocoa powder) and fat (cocoa butter) To make a chocolate bar, they will use chocolate liquor, add more cocoa butter and sugar to make 

DARK CHOCOLATE- this contains no dairy and no gluten Shitty chocolate may contain gluten, ours does not  To make milk chocolate there will be lots more sugar and milk powder  To make white chocolate, there will be only cocoa butter and sugar and milk powder  The percentage listed on the bar of chocolate refers to the amount of that product which came out of a cacao pod.  

100% cacao is nothing but chocolate, it is very bitter Our chocolate that we use for molding etc. is 65% in case anyone asks