About Sazon Y Pilon Kitchen & Bar
New City 845-499-2660 |Stony Points 845-535-3898
Email Us sazonypilon@gmail.com
Sazon Y Pilon Bulletin Board
Policies / Protocols / Procedures
UNIFORM POLICY
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EMPLOYEE DISCOUNTED FOOD
Perfect — here is your final, clean, legally solid Uniform & Dress Code Policy with strong enforcement language, structured exactly how you need it.
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Sazón y Pilón Kitchen & Bar
Uniform & Dress Code Policy
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Purpose
To maintain a clean, professional, and consistent appearance that reflects our brand and enhances the guest experience.
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Standard Dress Code (Required for All Servers & Bartenders)
All employees must arrive fully dressed and in compliance with the following:
Black button-down collar shirt
Black pants
Black non-slip shoes
Black socks
Black belt (required when not wearing suspenders)
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Uniform Options (Choose One)
In addition to the standard dress code, all employees must select one of the following uniform options:
Option 1 (Company Provided)
Green vest with Sazón y Pilón logo
Green bow tie
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Option 2 (Company Provided)
Green suspenders
Green tie
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The company will provide these uniform items.
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Equal Choice Policy
All uniform options are available to every employee.
Uniform selection is based on personal preference and is not assigned based on gender.
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Optional Purchase of Dress Code Items
For your convenience, the company may offer shirts, pants, ties, and bow ties for optional purchase.
Employees are not required to purchase these items from the company
Items may be purchased from any store as long as they meet dress code standards
If an employee voluntarily receives items from the company and agrees to purchase them, payment must be arranged with management
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Uniform Responsibility
Employees must maintain a clean, wrinkle-free, and professional appearance at all times
Uniforms must be worn at the start of each shift
Employees must be in full compliance before clocking in
Employees not in proper uniform may not be allowed to begin their shift
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Uniform Care & Accountability
All uniform items must be worn for every scheduled shift.
Employees are responsible for maintaining their uniform in good condition. Normal wear and tear will be replaced by the company.
Lost, missing, or damaged items due to negligence must be reported to management immediately.
Employees who arrive to work without the required uniform may not be allowed to begin their shift.
Repeated failure to maintain or bring required uniform items will result in disciplinary action.
If a uniform item is lost or damaged due to negligence, the employee may be responsible for replacement. Any replacement cost will be handled in accordance with company policy and applicable law.
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Company Property
All provided uniform items, including logo vests, remain company property.
Employees are responsible for proper care and must return all issued items upon separation of employment.
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Compliance
Failure to comply with this policy may result in:
Being sent home to correct uniform
Loss of scheduled shift or hours
Disciplinary action, up to and including termination
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Política de Uniforme y Código de Vestimenta
Sazón y Pilón Kitchen & Bar
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Propósito
Mantener una apariencia limpia, profesional y consistente que represente nuestra marca y mejore la experiencia del cliente.
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Código de Vestimenta Estándar (Obligatorio para Meseros y Bartenders)
Todos los empleados deben presentarse completamente uniformados con lo siguiente:
Camisa negra de botones con cuello
Pantalones negros
Zapatos negros antideslizantes
Medias negras
Cinturón negro (obligatorio si no se usan tirantes)
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Opciones de Uniforme (Elegir Una)
Además del código de vestimenta estándar, todos los empleados deben elegir una de las siguientes opciones:
Opción 1 (Proporcionada por la Empresa)
Chaleco verde con el logo de Sazón y Pilón
Pajarita verde
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Opción 2 (Proporcionada por la Empresa)
Tirantes verdes
Corbata verde
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La empresa proporcionará estos artículos de uniforme.
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Política de Igualdad
Todas las opciones de uniforme están disponibles para todos los empleados.
La selección del uniforme se basa en preferencia personal y no está asignada por género.
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Compra Opcional de Artículos
Para su conveniencia, la empresa puede ofrecer camisas, pantalones, corbatas y pajaritas para compra opcional.
No es obligatorio comprar estos artículos con la empresa
Pueden comprarse en cualquier tienda siempre que cumplan con el código de vestimenta
Si un empleado recibe artículos voluntariamente y acepta comprarlos, debe coordinar el pago con la gerencia
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Responsabilidad del Uniforme
El uniforme debe mantenerse limpio, planchado y en buen estado
Debe usarse correctamente al comenzar cada turno
El empleado debe estar en cumplimiento total antes de marcar su entrada
Empleados fuera de cumplimiento pueden no comenzar su turno
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Cuidado y Responsabilidad del Uniforme
Todos los artículos del uniforme deben usarse en cada turno programado.
Los empleados son responsables de mantener su uniforme en buenas condiciones. El desgaste normal será reemplazado por la empresa.
Cualquier artículo perdido, faltante o dañado por negligencia debe ser reportado a la gerencia inmediatamente.
Los empleados que lleguen sin el uniforme requerido pueden no ser autorizados a comenzar su turno.
El incumplimiento repetido resultará en acciones disciplinarias.
Si un artículo del uniforme se pierde o se daña por negligencia, el empleado puede ser responsable del reemplazo. Cualquier costo se manejará de acuerdo con la política de la empresa y la ley aplicable.
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Propiedad de la Empresa
Todos los artículos de uniforme proporcionados, incluyendo los chalecos con logo, son propiedad de la empresa.
Los empleados son responsables de su cuidado y deben devolverlos al finalizar su empleo.
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Cumplimiento
El incumplimiento de esta política puede resultar en:
Ser enviado a casa para corregir el uniforme
Pérdida de turno o horas programadas
Medidas disciplinarias, hasta e incluyendo la terminación
MANDATORY CLEANING
MANDATORY CLEANING DAY
REMINDER
NEW CITY STAFF
Subject: Mandatory Cleaning Day - Monday, January 20th
Dear Team,
This is a reminder that Cleaning Day is scheduled for Monday, January 20th from 10:00 AM to 2:00 PM. Attendance is mandatory, and everyone—from the front of the house to the back of the house—is required to participate.
We will be doing a thorough deep clean to ensure our restaurant remains as beautiful and inviting as ever. The tasks for the day include:
Bar Area: Remove all liquor bottles, clean the shelves, and dust thoroughly. Polish all stainless steel, clean & disinfect all sinks.
Mirrors & Walls: Wipe down all mirrors and walls to keep them spotless.
Light Fixtures: Clean all light fixtures.
Floors: Thoroughly clean, buff, and polish all floors.
Speakers: Dust all speakers to ensure they stay in great condition.
Refrigerators: Remove all contents, clean and disinfect thoroughly, reorganize, and vacuum the compressors.
Kitchen: Remove all appliances, clean them outside, and return them to their proper places.
If you have any concerns or issues with attending, please reach out to me directly as soon as possible. Everyone will be paid for their time and effort.
This business is not just our workplace; it’s our livelihood. Let’s show it the care it deserves to keep it thriving for all of us.
Thank you in advance for your cooperation and dedication.
DRINK TICKETS
DRINK TICKETS
Attention All Bartenders and Servers:
Please remember that before making any drink, an order ticket must be created in the system for that drink. Even if you are a bartender and a customer requests a drink directly, the drink order must be entered into the system first. Only after the order is in the system should the drink be prepared.
These are our protocols, and it is essential that everyone follows these procedures to ensure smooth operations and accurate record-keeping.
Thank you for your cooperation and professionalism.
EMPLOYEE BREAKTIME
EMPLOYEE BREAK TIME
Attention all staff:
Effective immediately, we are implementing a clear break policy to ensure consistency and accountability during shifts.
Break Options:
Option 1: One 30-minute break for your meal.
Option 2: Two separate 15-minute breaks.
Break Approval:
All breaks must be approved by the manager or an owner.
Breaks are not allowed during prime business hours or when the restaurant is busy.
Managers can pre-select a meal break time at the start of the shift whenever possible.
Clock-In/Clock-Out Requirement:
Regardless of which break option you choose, you must clock out when starting your break and clock back in when you return. This helps us accurately track break times, and no exceptions or excuses will be accepted.
Consequences:
Failure to follow this procedure may result in disciplinary action.
Thank you for your cooperation and understanding. This policy ensures fairness and helps us maintain smooth operations. If you have any questions, feel free to ask.
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Atención a todo el personal:
A partir de ahora, estamos implementando una política clara de descansos para garantizar consistencia y responsabilidad durante los turnos.
Opciones de Descanso:
Opción 1: Un descanso de 30 minutos para su comida.
Opción 2: Dos descansos separados de 15 minutos.
Aprobación de Descansos:
Todos los descansos deben ser aprobados por el gerente o un dueño.
Los descansos no están permitidos durante las horas de mayor actividad o cuando el restaurante esté ocupado.
Los gerentes pueden preseleccionar una hora de comida al inicio del turno cuando sea posible.
Requisito de Reloj de Entrada/Salida:
Independientemente de la opción de descanso que elija, debe marcar la salida al comenzar su descanso y marcar la entrada al regresar. Esto nos ayuda a llevar un registro preciso de los tiempos de descanso, y no se aceptarán excepciones ni excusas.
Consecuencias:
El incumplimiento de este procedimiento puede resultar en medidas disciplinarias.
Gracias por su cooperación y comprensión. Esta política asegura equidad y nos ayuda a mantener operaciones fluidas. Si tiene alguna pregunta, no dude en consultar.
CUSTOMERS LOYALTY PROGRAM
Employee Policy: Use of Customer Loyalty Program
Policy Title: Employee Use of Customer Loyalty Program
Effective Date: 2025-04-05
Applies To: All Employees
Approved By: Management
Policy Statement:
The customer loyalty program is designed exclusively to reward and retain our customers. Employees are strictly prohibited from enrolling in or using the customer loyalty program at any time, whether on duty or off duty.
Purpose:
This policy is intended to preserve the integrity of the loyalty program and ensure it is used solely for its intended purpose: encouraging repeat business from customers.
Policy Guidelines:
1. Employees may not use the customer loyalty program under any circumstances.
2. This restriction applies regardless of whether the employee is on shift or off shift.
3. Past abuse of the loyalty program by staff members has led to this policy being implemented.
4. Violating this policy will result in disciplinary action, which may include write-ups, loss of employee privileges, or other penalties as deemed appropriate by management.
Enforcement:
Managers and supervisors are responsible for monitoring compliance with this policy. Any violations must be reported immediately and will be handled according to company disciplinary procedures.
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Política para Empleados: Uso del Programa de Lealtad para Clientes
Título de la Política: Uso del Programa de Lealtad para Clientes por Parte de Empleados
Fecha de Vigencia: 2025-04-05
Aplicable a: Todos los Empleados
Aprobado por: La Gerencia
Declaración de la Política:
El programa de lealtad está diseñado exclusivamente para recompensar y retener a nuestros clientes. Los empleados tienen estrictamente prohibido inscribirse o utilizar el programa de lealtad del cliente en cualquier momento, ya sea dentro o fuera del horario laboral.
Propósito:
Esta política tiene como objetivo preservar la integridad del programa de lealtad y garantizar que se utilice únicamente para su propósito previsto: fomentar la fidelidad de los clientes.
Lineamientos de la Política:
1. Los empleados no pueden usar el programa de lealtad bajo ninguna circunstancia.
2. Esta restricción aplica tanto durante como fuera del horario laboral.
3. Abusos anteriores por parte del personal han llevado a la implementación de esta política.
4. El incumplimiento de esta política resultará en acciones disciplinarias, que pueden incluir amonestaciones, pérdida de beneficios de empleado, u otras sanciones que la gerencia considere apropiadas.
Aplicación:
Los gerentes y supervisores son responsables de hacer cumplir esta política. Cualquier violación debe ser reportada de inmediato y será tratada según los procedimientos disciplinarios de la empresa.
CREDIT CARD TIPS PROTOCOL
CREDIT CARD TIPS PROTOCOL
Attention Front of House Staff:
This is a reminder that all tips are to be pooled and equally split between servers and bartenders. This includes:
Credit card tips
Cash tips
Gratuities
Additional tips added to an already tipped table
From the total tip pool, 18% will be allocated to bussers and bar backs. The remaining amount will then be equally divided among servers and bartenders.
Taking tips without contributing them to the pool is considered stealing and will not be tolerated. It is unfair to your coworkers to pocket any tips, including additional tips given directly to you.
Let's ensure fairness and teamwork for everyone!
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Atención al personal de recepción:
Este es un recordatorio de que todas las propinas deben combinarse y dividirse en partes iguales entre los camareros y los bartenders. Esto incluye:
Consejos para tarjetas de crédito
propinas en efectivo
Propinas
Consejos adicionales agregados a una mesa ya inclinada
Del total de propinas, el 18% se asignará a camareros y camareros. La cantidad restante se dividirá en partes iguales entre los camareros y los bartenders.
Recibir propinas sin aportarlas al fondo común se considera robo y no será tolerado. Es injusto para sus compañeros de trabajo quedarse con propinas, incluidas las adicionales que se le dan directamente a usted.
¡Aseguremos la equidad y el trabajo en equipo para todos!
$30 COUPON FINE PRINT
$30 COUPON FINE PRINT
Attention all front of house staff, these are thr rules when excepting $30 coupons:
Merchant will abide by gift certificate state laws. No cash or credit back.
Each certificate must be used in one visit.
Not valid on tax or gratuity.
Limit one certificate per table, per visit.
Certificate cannot be used in conjunction with any other certificate, coupon, special or promotion.
Gratuity not included; please tip on the pre-discounted total.
Cannot be applied to split checks.
Not valid on Holidays.
Valid for dine in only; not valid for take-out and delivery.
Valid for dinner only.
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CUPÓN DE $30 EN LETRA PEQUEÑA
Atención a todo el personal de recepción, estas son las reglas al exceptuar cupones de $30:
El comerciante cumplirá con las leyes estatales de certificados de regalo. Sin devolución de efectivo ni crédito.
Cada certificado debe utilizarse en una visita.
No válido sobre impuestos o propinas.
Límite de un certificado por mesa, por visita.
El certificado no se puede utilizar junto con ningún otro certificado, cupón, oferta especial o promoción.
Propina no incluida; por favor indique el total con descuento previo.
No se puede aplicar a cheques divididos.
No válido en días festivos.
Válido únicamente para cenar en el establecimiento; No válido para llevar y entrega.
Válido sólo para cena.
CUSTOMER RESERVATION POLICY
CUSTOMERS RESERVATION POLICY
Reservation Policies:
1. Deposits for Large Groups:
Reservations for groups of 11 or more require a non-refundable deposit of $10 per person.
The deposit amount will be applied toward the final bill based on the number of guests who arrive. For example, if only 5 guests arrive for a reservation of 12, $50 will be applied toward the bill.
2. Seating Policy:
The entire reservation party must be present before being seated.
3. Late Arrival Policy:
A 15-minute grace period is allowed for late arrivals. If the party has not arrived or communicated with us after 15 minutes, the reservation and/or deposit may be forfeited.
4. Seating Time Limit:
Due to limited seating capacity, there is a maximum seating time limit of 2 hours per table.
5. Alcohol Consumption:
Guests consuming alcoholic beverages must be 21 years or older and must present valid government-issued identification.
6. Outside Food and Beverages:
Outside food or beverages are not permitted at our dine-in tables.
PERSONAL CELL PHONE POLICY
PERSONAL CELL PROTOCOL
1. Phone-Free Zones and Times
No cell phones should be visible or used in customer-facing areas, including the dining room, bar, and counter areas.
Phones should be kept in designated areas (e.g., lockers, back office, or a personal bag) and should not be carried on the floor.
2. Break-Time Only Policy
Employees can use cell phones only during their scheduled breaks or meal periods in a designated break area, not in view of guests.
3. Emergency Exceptions
If an employee has a family emergency or expects an urgent call, they should inform their manager beforehand.
Emergency calls should be taken in a private, non-customer area, such as a break room or outside.
4. No Use During Service Hours
Personal cell phone use is strictly prohibited while serving customers, cooking, or handling other job-related responsibilities.
5. Music and Headphones
Personal headphones, earbuds, or speakers are not allowed on the floor, kitchen, or other work areas unless explicitly permitted for tasks (e.g., cleaning after hours).
6. Professional Communication Only
If cell phones are used for work-related communication (such as for social media posts or inventory management apps), this should be done with manager approval and during non-busy times.
7. Social Media Posting
Employees are encouraged to help promote the business but should seek management approval before posting any pictures or videos taken at work on social media.
8. Disciplinary Actions for Violations
Clear consequences should be outlined for non-compliance. For example, initial warnings, followed by further actions such as loss of phone privileges during shift or potential suspension.
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trabajo a menos que estén explícitamente permitidos para tareas (por ejemplo, limpieza fuera de horario).
6. Sólo comunicación profesional
Si se utilizan teléfonos móviles para comunicaciones relacionadas con el trabajo (como publicaciones en redes sociales o aplicaciones de gestión de inventario), esto debe hacerse con la aprobación del gerente y durante las horas de menor actividad.
7. Publicación en redes sociales
Se anima a los empleados a ayudar a promover el negocio, pero deben buscar la aprobación de la gerencia antes de publicar fotografías o videos tomados en el trabajo en las redes sociales.
8. Acciones disciplinarias por infracciones
Se deben delinear consecuencias claras en caso de incumplimiento. Por ejemplo, advertencias iniciales, seguidas de acciones adicionales como la pérdida de privilegios telefónicos durante el turno o una posible suspensión.