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
EMPLOYEE DISCOUNTED FOOD
Attention All Staff:
If an employee pays for their food, please ensure the following process is followed:
1. Place the payment in an envelope until the discount has been applied to the ticket.
2. Do not add the money to the register until the discount is applied and the ticket is closed.
3. If an employee. pays during your shift and a manager is unavailable to apply the discount, please:
• Write the date on the envelope.
• Include the name of the person who made the payment.
• Store the envelope securely.
This ensures that the register remains accurate and prevents discrepancies caused by tickets being left open. Once the discount is applied and the ticket is closed, the money can be added to the register.
Thank you for your cooperation!
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Atención a todo el personal:
Si un empleado paga por su comida, asegúrese de seguir el siguiente proceso:
1. Introducir el pago en un sobre hasta aplicar el descuento al billete.
2. No añadir el dinero a la caja registradora hasta que se aplique el descuento y se cierre el billete.
3. Si un empleado. paga durante su turno y un gerente no está disponible para aplicar el descuento, por favor:
• Escriba la fecha en el sobre.
• Incluya el nombre de la persona que realizó el pago.
• Guarde el sobre de forma segura.
Esto garantiza que el registro siga siendo preciso y evita discrepancias causadas por billetes que se dejan abiertos. Una vez aplicado el descuento y cerrado el billete, se podrá añadir el dinero a la caja registradora.
¡Gracias por su cooperación!
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
CUSTOMERS LOYALTY PROGRAM
Attention All Employees:
We want to clarify that our customer loyalty program is intended for customers only. Effective immediately, employees are no longer permitted to use the loyalty program.
Employees are entitled to 50% off their meals as part of their employee benefits. If you choose to use the loyalty program’s point system instead, the 50% discount will not apply. It’s one or the other, so please make your choice accordingly.
Thank you for your understanding and cooperation.
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Atención a todos los empleados:
Queremos aclarar que nuestro programa de lealtad está destinado únicamente para clientes. A partir de este momento, los empleados ya no tienen permitido usar el programa de lealtad.
Los empleados tienen derecho a un 50% de descuento en sus comidas como parte de sus beneficios. Si eligen utilizar el sistema de puntos del programa de lealtad, el descuento del 50% no aplicará. Es una opción u otra, así que elijan con cuidado.
Gracias por su comprensión y cooperación.
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.