WELCOME TO SOCIAL TAP

Onboarding Training Grid: Host/Hostess

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 Table of Contents

Hosting Information & Duties………………3

Hosting Information & Duties………………4
Hosting Information & Duties………………5
Hosting Information & Duties………………6
Hosting Information & Duties………………7
Hosting Information & Duties………………8
Policies and Procedures……………………9
Basic Restaurant Information…………….10
Menu & Table Maps……………………….11
Menu & Table Maps……………………….12
Menu & Table Maps……………………….13
Menu & Table Maps……………………….14
Menu & Table Maps……………………….15
Tests & Quizzes…………………………...16
Tests & Quizzes…………………………...17

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 Hosting Information & Duties
Shift Duties
• Clock in/out
• Check reservation book
• Take clipboard to kitchen and copy down server sections
onto dry erase board
o Manager has master copy posted in the kitchen with up
to date sections of which server is covering what tables
• Check with managers for pre-shift
• Pick up menus from menu stations around the restaurant
• Get bathroom key from managers office and check the
restroom (replace toilet paper, napkins, soap, toilet seats
covers if empty) – supplies found in storage towers
• Roll napkins if the restaurant is slow
• Clean menus with a damp rag
• Assist servers by helping clear and clean dirty tables
• Answer phone at host stand: take reservations, answer
questions, place to go orders

To Go Orders
• Placed over the phone or in person
• Ask for the persons name and order-write down on piece
of paper; once you have all the information go to Point of
Sales terminal and enter in the to go order
o If tacos are ordered: ask corn or flour tortillas and
how many tacos
§ Ask grilled or fried for fish tacos/shrimp tacos
o If burger is ordered ask how they want it cooked
• Food runner will bring the order to the host stand once
completed
• When the customer arrives collect form of payment and
enter into Point of Sales terminal

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 Refresh Bathrooms
• Beginning, middle, and end of shift
check the bathroom to see if supplies are
low
• If supplies are low:
o Go to managers office and get
the bathroom key (key #17) – this will
unlock the paper towel holder and toilet
paper holders
o Check and see what supplies
the restroom is low on- toilet paper, paper
towels, soap, or toilet seat covers
§ Go to the outside storage in
the back of the restaurant and in the black
cabinets on the left hand side there is extra
supplies: grab what is needed
Outside Storage Towers

Reservations
• Reservations may be taken via phone call or in person
• ALL reservations need to be
run by a manager before
confirmation can be given to
the guest
• When taking a reservation
down:
o Name
o Date of reservation
o Time of reservation
o How many guests
o Phone Number

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 • Let the guest know you will pass along the reservation
information to the manager and they will receive a phone call
confirming the reservation
• Place reservation note on managers desk
• Manager will follow up with guest and later add the
reservation to the book

Menus
• The manager on duty will let you know which menu is being
used for the day/night during your pre-shift
• Depending on the day (baseball game, UFC fight, etc.) there
are different menu types
o Brunch Menu: One sided and the title of “Social Tap”
is the color red given Saturday and Sunday (open-
1:00pm)
o Game Day Menu: One sided and the title of “Social
Tap” is the color white
o Regular Menu: Two sided and the title of “Social Tap”
is the color red
o Lunch Menu: Long skinny menu given in addition to
regular menu during week days during lunch time
o Social Hour Menu (Happy Hour): Small rectangular
menu given Monday-Friday 3:00pm-6:00pm and
Sunday 4:00pm-close
o Dog Menu (Canine Chow): Given in addition to regular
menus if a dog is present with the customer
o Dessert Menu (Happy Endings): Server will hand this
out after customers have finished their entrees
o Drink/Beverage Menu: One per table and this menu
stays on the table at all times
o Late Night Eats Menu: Small rectangular menu given
after dinner hours
• When a server collects menus from the table once
customers order, he or she will place them in the extra menu

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 areas located by the bathrooms, in the kitchen, next to the
bar, or on the patio. You are responsible to collect extra
menus from these sites and bring them back to the host
stand.

Bussing Tables
• If time permits, assist servers by helping clear the table of
dirty dishes, clean & wipe down the table, and set it up for
the next guest.
o Clear dirty dishes and bring them to dishwashing
station
§ If there are drinking glasses from the bar, return
the dirty glasses to the bar’s dishwashing station
o Get a damp rag from the sanitation station and wipe the
table clean
o Set up the clean table with new napkin place settings
*This will help when the restaurant is busy so seating options may
be available quicker

Napkin Rolling (SEE PHOTOS NEXT

PAGE)
• If time permits:
o Locate clean forks in the kitchen
above the dishwasher
o Locate clean napkins in the
outside storage towers in the
black cabinet on the right hand
side
o Bring items to host stand and
place one fork in one napkin
o Follow folding roll up guidelines
taught during training (Photos
available on next page)

Outside Storage
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 NAPKIN ROLLING

Step 1: Lay the napkin flat on a Step 2: Fold the bottom portion of
table the napkin about a quarter of the
way up

Step 3: Take the bottom right corner

of the  napkin and fold it to touch the Step 4: Add fork
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diagonal corner
Step 5: Cover fork by folding in the Step 6: Fold the left side on top of the
right side right side

Step 7: Roll up the napkin from the

bottom to the top

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 Task Check off when finished

Print New Hire Packets and Prepare Employee

Folder

Contact employee with time and date to come

fill out paperwork

Have employee fill out paperwork. Review

paperwork afterwards with employee. Complete
Page 2 of I9. Make copy of Passport or Driver’s
License and Social Security Card.

Email copy of employee handbooks and get

acknowledgement form signed

Enter employee into Aloha & Payroll. Send

employee Hotschedules login info.

Obtain LEAD and Food Handlers

Schedule orientation and do orientation with

new employee

Prepare training materials and uniform. Give to

employee at orientation.

Make training schedule and give to employee.

Check in with trainers on employee’s training

and communicate to other managers

Monitor employee’s assessments and ensure

all are completed before being put onto
schedule.

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 Basic Restaurant Information
Vision
Focus on customer service, great food using high quality
ingredients, creative cocktails & an emphasis on local craft beer

Locations
SAN DIEGO: 815 J Street San Diego, CA 92101
Phone Number: (619)-398-8938
VENTURA: 1105 S. Seward Ave Ventura, CA 93001
Phone Number: (805)-667-8485
SCOTTSDALE: 4312 N Brown Ave Scottsdale, AZ 85251
Phone Number: (602)-432-6719

Background
Social Tap was developed with an understanding of the
restaurant industry from the customer side of the table. Each
entrée that comes out of the kitchen is made from scratch as we
say no to freezers and yes to freshness. The atmosphere of
Social Tap is comfortable to where we are the perfect place to
host a business meeting or to host a sporting event watch party.
With this in mind, the goal was to create an atmosphere where
everyone is accounted for in what an ideal restaurant would be.
As of 2017, we currently serve over 35,000 customers per week
in our mainstream casual dining restaurant with integrated sports
bar areas. In addition to the restaurant, Social Tap is also apart of
the catering industry offering mobile food and beverage to events.
Catering
Phone Number: (619)-218-4000
Email: Info@SocialTapEatery.com
Events: Corporate, Lunches, Special Events, Weddings, Taco &
Burger Bar

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 Menus & Table Map

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 Game Day Menu Lunch Menu (Front
& Back)

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 Regular Menu (Front &
Back)

Brunch Menu

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 Beverage Menu
(Front & Back)

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 TABLE MAP

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 Tests & Quizzes
How many locations across the United States does the Social Tap have and where?

T/F: Reservations taken in person or via phone call never have to be approved by a
manager

Where are extra restroom supplies found?

When bussing a table, where would a dirty plate go? Where would a dirty cocktail glass
go?

How many utensils are rolled per napkin?

What times/days are social hour (happy hour)?

If a customer orders two tacos to go what is the additional question you have to ask
them?

What is the key number for the restroom key located in the manager’s office?

T/F: At the beginning of your shift, you should go to the kitchen and copy down the
master list of what server is covering what section

If it is 2:30pm on a Saturday, can a customer order from the brunch menu? Yes or No

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 TABLE QUIZ

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