Standards for external workers

Standards at events for external workers

1. Comings and Departures

The employee reports to the event manager immediately upon his arrival.

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The employee arrives at the workplace at a prearranged time so that by the required time of arrival he is already equipped and ready for employment. In case of late arrival, the time will be subtracted or rounded.

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The employee leaves the workplace by agreement with the manager after the general completion of the event, including cleaning work, or after a pre-agreed exact time of departure. The agreed end times of the event are only indicative, the client can adjust the event in time.

2. Appearance and neatness

The employee goes to work clean and well-groomed (he has neat nails on his hands, is smoothly shaved, has well-groomed hair, is without piercings on visible parts of the body, long hair is always pulled into a ponytail).

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The employee changes into a work uniform upon arrival at the workplace.

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Preparatory work — POLO SHIRT IN Catering, custom black party pants with long legs, custom black party shoes.

Implementation of the event — custom ironed pure white party shirt with neck closure (tie option) custom black party pants, custom black party shoes — ballerinas/party shoes. In the case of a previous agreement, a black dress. IN CATERING will lend an apron.

Pattern of party shoes for ladies:

3. The content of the work

It is important to know: the characteristics of the event, its beginning, the program and the end of the event.

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At the beginning of each event, the employee responsible manager will be familiar with the necessary information during the joint start — BORO

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job classification within the event
event character, time schedule, staff meal time, going to the toilet and cigarette, repetition of basic rules

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Each employee is obliged to carry out the assigned work with the best knowledge and conscience.

4. Standards of conduct

The employee always treats clients, guests and colleagues with respect, recognition, in a natural and courteous manner.

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The employee makes eye contact with the guests with a natural smile.

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The employee never says “no” to the guests. If the guest has a non-standard request, the employee refers the client to the responsible manager who will secure the request. The manager will pass on the information obtained to other employees, if desired.

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When dealing with complaints or comments from guests, the employee will always immediately summon a manager who will resolve the situation.

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Employees are prohibited from shouting, profanity, as well as clustering into groups. If the employee is waiting for the start of the event already in the space where the guests are present, he always turns his face to the space where the guests are moving.

5. Snack and smoking breaks

A smoking break is possible only with the express permission of the manager. A work apron is put aside for a smoking break. After returning from a break, it is necessary to wash your hands and refresh your breath.

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It is never smoked between clients. The smoking person of the attendant should never be seen by the guest.

6. Employee refreshments

Non-carbonated water.

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Lunch/snack secured IN CATERING. The employee is not entitled to lunch or snack and will only be issued if the event exceeds 5 hours in duration and the event schedule allows for a 'meal break'”

7. Operating company rules

Upon arrival, the manager familiarizes all personnel with the operating rules of the given space of the event.

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In the event of an unexpected operational problem, the employee contacts the manager without delay, who will take charge of the solution.

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The maximum decency and willingness is required from the staff throughout the event, including preparations.

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We work as a team and try to accommodate our colleagues as well as they do to us.

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In the event of breakage of the inventory or destruction of part of it, we immediately report the damage to the event manager. In the event that intentional concealment is proven, the amount required to correct it or acquire a new inventory will be charged to the employee.

8. Operational and corporate prohibitions

Prohibition of drinks from the menu before and during the event. Drinking alcohol before and during the event, as well as your own, is strictly prohibited. Staff are provided with water.

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Prohibition of consumption of dishes and drinks in front of guests. Consumption is allowed only at the location allowed by the manager (background) at the specified time.

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Prohibition of eating dishes served to guests (both cold and hot cuisine including leftover food after the event). Consumption is allowed only with the permission of the manager.

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Prohibition of the visible wearing of mobile phones during the event. In rare cases, it is possible to use the telephone in the background, after prior agreement with the manager.

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No smoking without the manager's permission.

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In the event of the official end of the event, it is strictly forbidden to further serve drinks, or dishes, to clients, unless the event manager decides otherwise.

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Prohibition of taking any material (food, drinks, inventory) outside the designated area of the event and its facilities. In violation of the ban, this act will be understood as theft!