Menu
Us
We are delighted to have you join our team as we embark on a journey
that celebrates the rich tapestry of Spanish cuisine and culture. Just like the vibrant streets of Barcelona or the cozy taverns of Madrid, our wine bar is a place where flavors dance on the palate and memories are created around every corner. As we weave together the finest ingredients and the spirit of camaraderie, we invite you to embrace the warmth and passion that define Spanish food.
You Will Discover the Heart and Soul of Spanish Gastronomy From Tantalizing Tapas Bursting with Flavors to Robust Paellas That Transport Diners to The Shores of Valencia
JOIN OUR FAMILY
Together, let’s create an experience that delights our guests and leaves them wanting more. Whether recommending the perfect Rioja to accompany our succulent Iberian Ham or sharing stories about the origins of our beloved dishes, every interaction is an opportunity to delight and inspire.
Here’s to you, our newest additions to the Spain Wine Bar family. May your journey with us be filled with laughter, learning, and the joy of sharing the magic of Spanish cuisine with everyone who walks through our doors.
Our
Our Mission Is Love
Above all love each other deeply, because love covers a multitude of sins. Offer hospitality to one another without grumbling
WE MAKE SURE WE ASK FOR ALLERGIES OR DIETARY RESTRICTIONS WHAT THEY ARE CELEBRATING. WE PAY ATTENTION TO THEIR NONVERBALS
Anyone can show or reveal acts of hospitality; however, your intent is vital, and your heart must be pure for your inner being to match your outer being. If we complain about the service for taking care of a guest, we have not shown true hospitality. Hospitality is the glad reception of a stranger; you engage with both your hands and heart. Hospitality must also be shared with the people you work with as well
We LISTEN to our guests. WE MAKE SURE WE ASK FOR ALLERGIES OR DIETARY RESTRICTIONS WHAT THEY ARE CELEBRATING. WE PAY ATTENTION to their nonverbals: (ARE THEY SHIVERING, did you bring them a blanket) do they dislike something, do they look frustrated, did you address with a manager).
WE DO THAT BY APPROACHING our guests with our heart first. We create authentic experiences for our guests, not transactional experiences! pain WINE BAR
What Is Restraunt ?
A restaurant is a place vatore people go to eat meals pared and served by others. It’s a business establiment that specializes in serving food and drinks to customers
The Dining Experience: When you enter a restaurant, you’ll typically be greeted by a host or hostess who will seat you at a table. Once seated, a server will take your order. You’ll have choices from a menu, which lists the available dishes and drinks. The kitchen staff will then prepare your meal according to your preferences, and the server will bring it to your table. During your meal, the server will check on you to ensure everything is satisfactory and refill drinks if needed.
Finally, you’ll pay for your meal either at the table or at a cashier, depending on the restaurant’s payment system.
A RESTAURANT TYPICALLY HAS SEVERAL ROLES
Host/Hostess
Greets customers and seats them at tables
Chef / Support Staff
Oversees the kitchen and prepares the mealsBussers/Food runners/Barbacks
Bartender
Prepares and serves alcoholic and non-alcoholic beverages
Kitchen Staff
Assists the chef in preparing food, such as cooks, sous chefs, and kitchen assistants.
Server /Waiter / Waitress
Takes orders, serves food and drinks and attends to customers needs.
Manager
Prepares and servesOversees the overall operation of the restaurant, including staffing, customer service, and financial management.
GENERAL OVERVIEW
Guest Experience: Greet every guest warmly, be attentive, and ensure they have an enjoyable time. Smile, stay positive, and make sure their needs are met quickly.
Menu Knowledge: Know the menu well, including specials, ingredients, and drink options. This helps you answer questions, make suggestions, and upsell items like appetizers, sides, or signature cocktails.
Teamwork: Communicate clearly with kitchen staff, bartenders, and fellow servers. Work together to ensure smooth service and a clean, organized environment.
Service Standards: Keep your station clean and follow hygiene protocols. Always be ready to handle guest requests or issues politely and efficiently.
Bar & Drinks: Understand our liquor, beer, and wine offerings, as well as cocktail specials. Ensure drinks are made to standard and served promptly.
Closing Duties: At the end of your shift, ensure all areas are cleaned, organized, and ready for the next day.
Although nearly any food can trigger an allergic reaction, there are nine foods that cause the majority of reactions.
WHAT IS EGG ALLERGY ?
Cow’s milk allergy is the most common food allergy in infants and young children. Even though most children eventually outgrow their allergy to milk, milk allergy is also among the most common food allergies in adults.
Approximately 70% of children with cow milk allergy tolerate baked cow milk.
Baked milk can be defined as milk that has been extensively heated, which disrupts the structure of the proteins that cause cow milk allergy. Young children who are allergic to fresh milk but can eat baked milk without reacting may be more likely to outgrow their milk allergy at an earlier age than young children who react to baked milk.
When a person with a milk allergy is exposed to milk, proteins in the milk bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.
Allergens are not always present in these food and products, but milk protein can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.
Kosher Dairy: A “D” or the word “dairy” following the circled K or U on a product label means the product contains or is contaminated with milk protein. Avoid these products if you have a milk allergy.
Kosher Pareve: A food product labeled “pareve” is considered milk-free under kosher dietary law. However, a product may be considered pareve even if it contains a very small amount of milk protein—possibly enough to cause an allergic reaction in certain people. Do not assume that these products will always be safe.
People allergic to milk often have questions about the following ingredients. These ingredients do not contain milk protein and are safe to eat.
Calcium lactate
Calcium stearoyl lactylate
Cocoa butter
Cream of tartar
Lactic acid (however, lactic acid starter culture may contain milk)
Oleoresin
Sodium lactate
Sodium stearoyl lactylate
Products with man-made casein or whey ingredients are not safe for individuals with milk allergy as they still contain milk protein.
The Food Allergy Labeling Consumer Protection Act (FALCPA) requires plain-English labeling of casein and whey as “milk,” regardless of whether extracted from cow’s milk or man-made, either in the ingredient list or with a “Contains: Milk” statement immediately following the list of ingredients.
To prevent a reaction, it is very important that you avoid cow’s milk and cow’s milk-containing food products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
If you are allergic to cow’s milk, your doctor may recommend you also avoid milk from other domestic animals. For example, goat’s milk protein is very similar to cow’s milk protein and may cause a reaction in people who have a milk allergy.
Milk is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if milk is present in a food item.
As a general tip, ingredients are listed on the package in order of their prevalence in the product. For those avoiding baked milk, make sure milk (or an milk-containing product) is listed as the 3rd ingredient or later in the list. When in doubt, it’s best to avoid
Cow milk allergy varies from person to person, and allergic reactions can be unpredictable. Symptoms of a milk allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis.If you have a milk allergy, keep an epinephrine injection device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.
MILK
Butter, butter fat, butter oil, butter acid, butter ester(s)
Buttermilk
Casein
Casein hydrolysate
Caseinates (in all forms)
Cheese
Cottage cheese
Cream
Curds
Custard
Ghee
Half-and-half
Lactalbumin, lactalbumin phosphate
Lactic acid starter culture
Lactoferrin
Lactoglobulin
Lactose
Lactulose
Milk (in all forms including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, non-fat, powder, protein, skimmed, solids, whole)
Milk protein hydrolysate
Pudding
Recaldent®
Rennet casein
Simplesse®
Sour cream, sour cream solids
Sour milk solids
Tagatose
Whey (in all forms)
Whey protein hydrolysate
Yogurt
Other Possible Sources of Milk:
Artificial butter flavor
Baked goods and desserts
Breakfast foods (e.g. cereals, pancakes, waffles)
Caramel candies
Chocolate
Lactic acid starter culture and other bacterial cultures
Luncheon meat, hot dogs and sausages, which may use the milk protein casein as a binder. Also, deli meat slicers are often used for both meat and cheese products, leading to cross-contact.
Margarine
Nisin
Non-dairy products, as many contain casein
Nougat
Pantry Staples (e.g. breads, pasta, tortillas)
Shellfish is sometimes dipped in milk to reduce the fishy odor. Ask questions when buying shellfish.
Sherbert
Snack foods (e.g. chips, crackers, pretzels)
Tuna fish, as some brands contain casein
Some specialty beverages (e.g. smoothies, lattes) made with milk substitutes (i.e., soy-, nut- or rice-based dairy products) are manufactured on equipment shared with milk.
Many restaurants put butter on grilled steaks to add extra flavor. You can’t see the butter after it melts.
Some medications (e.g., psyllium, Advair diskus, Flovent diskus, some probiotics) contain milk protein.
Allergy?
Hen’s egg allergy is among the most common food allergies in infants and young children, but is less common in older children and adults. Most children eventually outgrow their allergy to egg (71% by 6 years of age),1 although some individuals remain allergic to egg throughout their lives.
When a person with an egg allergy is exposed to egg, proteins in the egg bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.
Approximately 70% of children with egg allergy tolerate baked egg.2 Heating disrupts the protein responsible for egg allergy. The safe and regular ingestion of baked egg foods can lead to tolerance or resolution of egg allergy over time.3 Speak to your allergist before trialing baked egg products at home.
Allergens are not always present in these foods and products, but egg protein can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.
Baked goods (although some people can tolerate these foods—consult with your allergist)
Breakfast foods (e.g. pancakes, waffles)
Breads (may be coated with an egg wash)
Cake decorations or fillings (e.g. buttercream, frosting, mousse)
Chips
Crackers
Egg substitutes
Hollandaise
Ice cream, custard, sorbet
Lecithin
Marzipan
Marshmallows
Nougat
Pasta: Most commercially made cooked pastas (including those in prepared foods such as soup) contain egg. Boxed, dry pastas are usually egg-free. But these types of pasta may be processed on equipment that is also used for egg-containing products. Fresh pasta is sometimes egg-free, too. Read the label or ask about ingredients before eating any pasta.
Pretzels (sometimes covered in egg wash before they are dipped in salt)
Salad dressings
Souffle Specialty coffee drinks and bar drinks (eggs can be used in the foam or topping)
Tortillas
To prevent a reaction, it is very important that you avoid eggs and egg products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
The whites of an egg contain the proteins that most commonly cause allergic reactions to egg. If you have an egg allergy, you must avoid eggs completely (both the egg white and the egg yolk). Even if you aren’t allergic to egg yolk proteins, it is impossible to separate the egg white completely from the yolk. Cross-contact will always be a concern.
If you are allergic to chicken eggs, your doctor may recommend you also avoid eggs from other domestic animals. Eggs from birds such as ducks, geese, turkeys and quails can cause a cross-reaction.
Symptoms of an egg allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis. Allergic reactions can be unpredictable, and even very small amounts of egg can cause one. If you have an egg allergy, keep an epinephrine injection device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.
WHAT IS SHELLFISH ALLERGY ?
Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish.1 Shellfish allergies are usually lifelong.
When a person with an allergy to a particular shellfish is exposed to that shellfish, proteins in the shellfish bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.
There are two groups of shellfish: crustaceans (such as shrimp, prawns, crab and lobster) and mollusks/bivalves (such as clams, mussels, oysters, scallops, octopus, squid, abalone, snail). Allergy to crustaceans is more common than allergy to mollusks, with shrimp being the most common shellfish allergen for both children and adults.
Finned fish and shellfish are not closely related. Being allergic to one does not always mean that you must avoid both, though care is needed to prevent cross-contact between fish and shellfish. Discuss this issue in detail with your allergist to make sure the appropriate food restrictions are implemented.
NOTE: The federal government does not require mollusks to be fully disclosed on product labels.
Shellfish are sometimes found in the following:
Bouillabaisse
Cuttlefish ink
Glucosamine
Fish stock
Seafood flavoring (e.g., crab or clam extract)
Fish stock or fish sauce (sometimes made from krill)
Surimi
Barnacle
Crab
Crawfish (crawdad, crayfish, ecrevisse)
Krill
Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
Prawns
Shrimp (crevette, scampi)
Your doctor may advise you to avoid mollusks* or these ingredients:
Abalone
Clams (cherrystone, geoduck, littleneck, pismo, quahog)
Cockle
Cuttlefish
Limpet (lapas, opihi)
Mussels
Octopus
Oysters
Periwinkle
Sea cucumber
Sea urchin
Scallops
Snails (escargot)
Squid (calamari)
Whelk (Turban shell)
To prevent a reaction, it is very important to avoid all shellfish and shellfish products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
Most people who are allergic to one group of shellfish are allergic to other types. Your allergist will usually recommend you avoid all kinds of shellfish. If you are allergic to a specific type of shellfish but want to eat other shellfish, talk to your doctor about further allergy testing.
Steer clear of seafood restaurants, where there is a high risk of food cross-contact. You should also avoid touching shellfish and going to fish markets. Being in any area where shellfish are being cooked can put you at risk, as shellfish protein could be in the steam.
Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. For crustacean shellfish, the specific variety must also be identified on the package such as crab or shrimp.
Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.
Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). Allergic reactions can be unpredictable, and even very small amounts of shellfish can cause one. If you have a shellfish allergy, keep an epinephrine injection device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.
WHAT IS FISH ALLERGY ?
Finned fish is one of the most common food allergies with a prevalence of 1% in the U.S. population. In one study, salmon, tuna, catfish and cod were the fish to which people most commonly reported allergic reactions.
When a person with an allergy to a particular fish is exposed to that fish, proteins in the fish bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.
Finned fish and shellfish are not closely related. Being allergic to one does not always mean that you must avoid both, though care is needed to prevent cross-contact between fish and shellfish. Discuss this issue in detail with your allergist to make sure the appropriate food restrictions are implemented.
Allergens are not always present in these food and products, but fish can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.
Also avoid these fish products:
Fish Flavoring
Fish gelatin, made from the skin and bones of fish
Fish oil
Fish sticks (some people make the mistake of thinking these don’t contain real fish)
Some Unexpected Sources of Fish
Barbecue sauce
Bouillabaisse
Caesar salad and Caesar dressing
Caponata, a Sicilian eggplant relish
Imitation or artificial fish or shellfish (e.g., surimi, also known as “sea legs” or “sea sticks”)
Worcestershire sauce
Certain multicultural cuisines (especially African, Chinese, Indonesian, Thai and Vietnamese). Many contain hidden sources of fish (e.g., kimchi made with fish sauce) and —even if you order a fish-free dish, there is high risk of cross-contact.
Anchovies
Bass
Catfish
Cod
Flounder
Grouper
Haddock
Hake
Halibut
Herring
Mahi mahi
Perch
Pike
Pollock
Salmon
Scrod
Sole
Snapper
Swordfish
Tilapia
Trout
Tuna
To prevent a reaction, it is very important to avoid all fish and fish products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
Steer clear of seafood restaurants, where there is a high risk of food cross-contact. You should also avoid touching fish and going to fish markets. Being in any area where fish are being cooked can put you at risk, as fish protein could be in the steam.
More than half of people who are allergic to one type of fish are also allergic to other fish. Your allergist will usually recommend you avoid all fish. If you are allergic to a specific type of fish but want to eat other fish, talk to your doctor about further allergy testing and recommendations.
Finned fish is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if finned fish is present in a food item.
To prevent a reaction, it is very important to avoid all fish and fish products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
Steer clear of seafood restaurants, where there is a high risk of food cross-contact. You should also avoid touching fish and going to fish markets. Being in any area where fish are being cooked can put you at risk, as fish protein could be in the steam.
More than half of people who are allergic to one type of fish are also allergic to other fish. Your allergist will usually recommend you avoid all fish. If you are allergic to a specific type of fish but want to eat other fish, talk to your doctor about further allergy testing and recommendations.
Finned fish is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if finned fish is present in a food item.
WHAT IS GLUTEN ALLERGY ?
Wheat allergy is most often reported in young children and may affect up to 1% of children in the U.S. One study found that two-thirds of children with a wheat allergy outgrow it by age 12.1 However, some individuals remain allergic to wheat throughout their lives.
When a person with a wheat allergy is exposed to wheat, proteins in the wheat bind to specific IgE antibodies made by the person’s immune system. This binding triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.
Wheat allergy and celiac disease are both adverse food reactions, but their underlying causes are very different. Wheat allergy results from an adverse immunologic (IgE-mediated) reaction to proteins in wheat and reactions can cause typical allergy symptoms involving the skin, gastrointestinal tract, respiratory system, and anaphylaxis in some individuals.
Celiac disease is an autoimmune disease. Antibodies are produced in response to the presence of gluten resulting in inflammation and damage to the lining of the small intestine. Many symptoms involve the gastrointestinal tract (e.g., diarrhea, constipation, weight loss, abdominal pain and bloating). Other symptoms can include skin rashes and disorders that result from nutrient deficiencies. The estimated global prevalence of celiac disease is 1%, similar to wheat allergy.
It’s important to work with your physician to determine an accurate diagnosis to prevent short- and long-term complications.
Wheat is sometimes found in the following:
Glucose syrup
Soy sauce
Starch (gelatinized starch, modified starch, modified food starch, vegetable starch)
Bread crumbs
Bulgur
Cereal extract
Club wheat
Couscous
Cracker meal
Durum
Einkorn
Emmer
Farina
Farro
Flour (all-purpose, bread, cake, durum, enriched, graham, high-gluten, high-protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
Freekeh
Hydrolyzed wheat protein
Kamut®
Matzoh, matzoh meal (also spelled as matzo, matzah or matza)
Pasta
Seitan
Semolina
Spelt
Sprouted wheat
Triticale
Vital wheat gluten
Wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch)
Wheat bran hydrolysate
Wheat germ oil
Wheat grass
Wheat protein isolate
Whole wheat berries
Buckwheat is not related to wheat and is considered safe to eat.
To prevent a reaction, it is very important that you avoid wheat and wheat-containing foods. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.
Wheat is the most common grain product in the United States. Patients with wheat allergy rarely are allergic to other common grains except in some cases, barley. You can still eat a wide variety of foods, but the grain source must be something other than wheat. Look for other grains such as amaranth, barley, corn, oat, quinoa, rice, rye and tapioca.
A combination of wheat-free flours usually works best for baking. Experiment with different blends to find one that will give you the texture you desire.
Wheat is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if wheat is present in a food item.
Symptoms of a wheat allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis. Allergic reactions can be unpredictable, and even very small amounts of wheat can cause one. If you have a wheat allergy, keep an epinephrine injection device you at all times. Epinephrine is the first-line treatment for anaphylaxis.
Symptoms of a wheat allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis. Allergic reactions can be unpredictable, and even very small amounts of wheat can cause one. If you have a wheat allergy, keep an epinephrine injection device you at all times. Epinephrine is the first-line treatment for anaphylaxis.
Some people can get really sick from peanuts,
even a tiny bit. They might get red spots or have trouble breathing.
Like peanuts, some nuts like almonds or cashews
can make people sick. They might get itchy or find it hard to breathe.
Milk and cheese can make some people feel sick.
They might get an itchy rash or have a tummy ache.
Wheat can make some people sick. They might get
itchy or feel unwell after eating foods like bread or pasta.
Soybeans and soy products can make some people
sick. They might get hives or find it hard to breathe.
Some people can’t eat foods with sesame seeds because they make them feel sick. They might get red spots orfeel unwell.
To Employee Team
We are excited to have you join our team. Orientation will help guide you to the Spain Wine Bar team. We will discuss our culture and mission, basic information, etc… It should also be taken as a resource providing daily guidance. Make it your mission to create an experience that will have Guests returning to Spain Wine Bar time and time again.
Clean and well- groomed
Clean and well- groomed hair.Hair must not touch the shoulders, must be pulled back in a bun or braid, or short ponytailWell- groomed fingernails, nails should be at a functional length. Fingernail polish, if worn, must be neatly applied-no chips.Facial hair should be kept neatly trimmed.Personal hygiene must always be maintained.No body odor, excessive cologne or perfume.Make-up is part of the uniform. must be presentable at work.No excessive jewelry. No earrings longer than 1.5 inch or wider than a nickel. Nose rings are to be manager approved.Tattoos that can be seen are subject to approval.No hat or unauthorized buttons can be worn.
Professional
Humblebrag la croix, pok pok aesthetic fam flexitarian wayfarers health goth
sustainable try-hard brooklyn authentic live-edge.
Clean Spain shirt. No outside shirts allowed.
No outside shirts with logos or any name brand.
Jeans or sweatpants acceptable.
Nonslip shoes. Preferably black.
Spain hat. No other hats allowed.
Spain will pay for one shirt and one hat, employee picks up all additional uniforms.
Black dominant clothing. Accent colors are allowed.
Black nonslip shoes.
Hair neat and presentable.
No large hoop earrings.
Hair color is your choice; however, it must be in good taste.
Clean Spain shirt. No outside shirts allowed.
No outside shirts with logos or any name brand.
Jeans or sweatpants acceptable.
Nonslip shoes. Preferably black.
Spain hat. No other hats allowed.
Spain will pay for one shirt and one hat, employee picks up all additional uniforms
White button-down shirt.
Dark blue jeans. No rips or holes.
All Black nonslip shoes, black socks, black belt.
Apron, wine key, and pens.
Cash bank of $100
The uniform must look clean and presentable.
Have pride in your appearance.
Hair color is your choice; however, it must be in good taste.
Hair must always be worn back and away from your face.
RECOMMENDATIONS
Black dominant clothing. Accent colors are allowed.
Black nonslip shoes.
Hair neat and presentable.
No large hoop earrings.
Hair color is your choice; however, it must be in
All Black button-down shirt.
Dark blue jeans. No rips or holes.
All Black nonslip shoes, black socks, black belt..
Apron and wine key.
Ladies: Hair neat and pulled back away from your face.
Hair color is your choice; however, it must be in good taste.
Gentlemen: Neat and trimmed facial hair
Meals
Employee meals MUST be approved and ordered through a manager ONLY.
Must be before or after shift. Never during.
No server/bartender/food runner/barback/host can order their own food.
No FOH employee can ask a cook for food.
50% off Employee menu for most tapas dishes. Will exclude certain items.
Bottomless brunch is FULL price for ALL staff. A la carte items can be discounted 50%.
Not allowed to eat left over food from guests. That is a health code violation and is nonnegotiable. Any violation will result in termination.
Rules
Non-management level employees are PROHIBITED from cell phone use while at work. This rule includes receiving or placing calls, text messaging, surfing the Internet, receiving or responding to email or checking for phone messages. In accordance with this rule, your phone is to be put silently and kept with your personal belongings or in your apron.
Phones are not allowed to be kept in your front or back pockets. If you use your phone during your shift or it is heard ringing in your possession, it will be taken by a manager and returned at the end of your shift, disciplinary action may be taken as well. You may check/ look at your phone in BOH areas out of the guests’ view ONLY after asking management. Make a phone call and return to work immediately.
Rules
No Vaping or Smoking or any kind on premises.
All tipped positions MUST claim all cash tips EVERY SHIFT.
Servers: No transferring tables at the end of your shift. If you start a table, you must finish it.
No Drinking or any drug use during shift.
Rules
50% off dinner for up to 4 people. Liquor not included.
No employee can sit at the Bar top. High top tables or in the dining room only.
Rules
Any time off request must be put in through 7 Shifts at least 2 weeks in advance.
Once the schedule is posted, you are responsible for your shift. It is not the Managers job to find coverage for any shifts.
There are 2 shifts. CL and BD. CL = Closer BD = Business Decline.
Install the 7 Shifts app and check daily.
LEARN YOUR AlCOHOL. WINE, BEER, LIQUORE
A clear, neutral spirit often made from grains or potatoes, with a clean taste that mixes well in cocktails.
Popular Brands: Grey Goose, Belvedere, Tito’s, Absolut
Common Cocktails:
Espresso Martini – Vodka, coffee liqueur, espresso
Mallorca – Whipped cream vodka, passion fruit, lime
La Promesa – Vodka, peach, lemon, pomegranate, dry vermouth, cava, elderflower
Purple Reign (with gin, but can substitute vodka) – Butterfly pea flower-infused gin, lavender, blueberry, lemon, mint, cava
A spirit with strong botanical flavors, predominantly juniper, often used in refreshing, aromatic cocktails.
Popular Brands: Hendrick’s, Tanqueray, Bombay Sapphire, Beefeater
Common Cocktails:
Purple Reign – Butterfly pea flower-infused gin, lavender, blueberry, lemon, mint, cava
Negroni – (Not on the menu but classic) Gin, Campari, sweet vermouth
Gin and Tonic – Gin, tonic water, lime
Tom Collins – Gin, lemon juice, simple syrup, soda water
A dark spirit made from fermented grain mash, often aged in wooden casks for a rich, complex flavor.
Popular Brands: Jameson, Maker’s Mark, Buffalo Trace, Glenfiddich
Common Cocktails:
Whiskey Root – Buffalo trace, apple cider, lemon, spiced syrup, pomegranate
Old Fashioned – Whiskey, sugar, bitters, orange peel
Manhattan – Whiskey, sweet vermouth, bitters
Smoke on the Water – Rye whiskey, orange, cherry, smoked spices, allspice
A sweet and smooth spirit made from sugarcane or molasses, often aged for deeper flavors.
Popular Brands: Bacardi, Mount Gay, Captain Morgan, Havana Club
Common Cocktails:
Red Sangria (rum added for depth) – Red wine, brandy, rum, orange juice, spiced syrup
Mojito – Rum, mint, lime juice, sugar, soda water
Daiquiri – Rum, lime juice, simple syrup
Piña Colada – Rum, coconut cream, pineapple juice
A distilled spirit from blue agave, mostly produced in Mexico, known for its earthy and slightly peppery flavor.
Popular Brands: Patron, Don Julio, Casamigos, Jose Cuervo
Common Cocktails:
El Fuerte – Habanero tequila, passion fruit, pineapple, lemon, sangria, mint, orange
Margarita – Tequila, lime juice, triple sec
Paloma – Tequila, grapefruit soda, lime juice
Tequila Sunrise – Tequila, orange juice, grenadine
A spirit made from distilled wine or fermented fruit juice, with a rich and slightly sweet taste.
Popular Brands: Hennessy, Rémy Martin, Martell, Courvoisier
Common Cocktails:
Conquistador – 10-year brandy, P.X. Solera sherry, dry curaçao, black walnut bitters, Luxardo cherry
Brandy Alexander – Brandy, crème de cacao, cream
Sidecar – Brandy, triple sec, lemon juice
Metropolitan – Brandy, sweet vermouth, bitters
A sweetened spirit infused with flavors, often used in cocktails for added depth and sweetness.
Popular Brands: Bailey’s, Cointreau, Kahlúa, Amaretto Disaronno
Common Cocktails:
Tiramisu White Russian – Crème de cacao, Kahlúa, espresso, Licor 43 whipped cream
Spicy Chocolate Martini – Ancho Reyes, crème de cacao, Licor 43, chocolate bitters
Espresso Martini – Vodka, coffee liqueur, espresso
B-52 – Kahlúa, Bailey’s, Grand Marnier
A type of brandy from the Cognac region in France, known for its smoothness and complexity.
Popular Brands: Hennessy, Rémy Martin, Martell, Courvoisier
Common Cocktails:
Conquistador (can substitute with cognac) – Brandy, P.X. Solera sherry, dry curaçao, black walnut bitters, Luxardo cherry
French Connection – Cognac, amaretto
Sidecar – Cognac, triple sec, lemon juice
Vieux Carré – Cognac, rye whiskey, sweet vermouth, Bénédictine, bitters
A smoky, complex spirit made from agave, similar to tequila but with a distinct production process.
Popular Brands: Del Maguey, Montelobos, Ilegal Mezcal, Mezcal Amaras
Common Cocktails:
Mezcal Margarita – Mezcal, lime juice, triple sec
Mezcal Negroni – Mezcal, Campari, sweet vermouth
Smoke on the Water (can substitute with mezcal for smokiness) – Rye whiskey, orange, cherry, smoked spices, allspice
Oaxaca Old Fashioned – Mezcal, tequila, bitters
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