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This is our Code of Conduct the following is the exepctations of your behaviour while you’re clocked in on your shift
Team members are expected to arrive to their shift at least 10 minutes before the scheduled start time. This gives them enough time to secure their personal belongings, put on their uniform and wash their hands and assess the flow of business.
Team Members should respect all kinds of incorporeal property. This includes trademarks, copyright and other property (information, reports etc.) They should use them only to complete their job duties.
Ontario requires that all employees be granted one 30-minute meal break for every 5 consecutive hours of work. In the service industry, taking a break is dictated by the flow of business. On busy days, breaks can be broken up into two 15-minute breaks. Any breaks beyond these are unpaid.
You can use the break to do whatever you want, with some limitations. You can not take your break in work zones. Generally, only one team member can take a break at a time. If you’re wearing a work uniform, remember you are representing The Vic and should conduct yourself in a way that reflects our team values. After your break, clean up after yourself and wash your hands before going back to work.
All team members should protect company facilities and other material property from damage and vandalism, whenever possible.
Personal cell phone usage is not permitted.
The Daily Side Jobs are listed on the checklist on a clipboard, one for back of house team members and a separate on for the front of house team.
When the side job is completed the team member signs their name next to the job they’ve completed. These jobs are typically done just before a team member clock out from their shift.
The day’s closer is ultimately responsible for making sure the daily side jobs have been completed before they leave for the night.
Team members are encourged to their own reusable waterbottles. It is each team member’s responsibility to keep hydrated, especially in the summer. Staff drinks must be kept out of the guest’s sight.