The kiosk is a very important customer contact area of the food and beverage department. The golfing public that may come in and enjoy something off the menu before or after their round is less than the amount of people that will stop in at the kiosk between nines. This gives us the perfect opportunity to make that customers' day a little more memorable.

NEVER LEAVE YOUR CASH UNATTENDED IN THE KIOSK.

If you have to leave to use the washroom or run to the kitchen, lock the cash box.

KEEP YOU TIPS SEPARATE FROM THE CASH, or you will lose them.

Inventory Control
As a restaurant it is extremely important to know what inventory is on hand and how much has been sold. In order to accomplish this you must count your inventory at the start of each shift. If you bring in additional inventory during your shift please add this to the sheet as well. You can get an Inventory control sheet from the servery. And you can place the completed sheet in Slade's mailbox in his office when you do your cash-out. This inventory will also protect you as an employee as missing stock is typically presumed as theft. With good records we can rule out individuals and look for other explanations if there is missing stock.

Cleaning
This is a massive building with many cleaning duties which we all must contribute to. Please offer to assist our cleaning staff if you are not busy, and always be willing when they ask for help.

Some things to do if slow: The condiment table MUST be kept clean and inviting at ALL times.  Keep the area wiped down, fully stocked and fresh.  The display glass must also be kept clean as well as the display of the food shown great attention.

ALWAYS make sure all the cutlery is polished.

KEEP THE SERVERY CLEAN!!! This area always gets neglected because it is out of the public eye. Wipe the walls, dumbwaiter, serving tray, coffee station, wash the floor continually so it is never a big job.
Please refer to the daily shift cleaning sheets located in the servery. To be completed and turned in with your cash-out.

Tabs in the Kiosk
You are in charge of tabs on the course in the kiosk. Golfers are able to start their tabs in the proshop, lounge, beverage cart or with you.

To OPEN a tab you MUST have their credit card. We will not start a tab without one. This will ensure that if they customer forgets to pay their tab at the end of the day, we can still ring through the transaction without delay.

At the end of the night, if you have less than 2 tabs, you can take them upstairs for the lounge girl to close. If you have more, you must wait for the people to come off the course.

You will also be updating the Beverage Cart Tabs as you go, so please keep in radio contact and make sure you are being precise.

Other Kiosk Duties
You will basically see customers every 10-15 minutes in the kiosk. It is important that when you are not serving customers, that you keep busy doing other things.

The kiosk must be spotless- clean the floors, wipe the walls and counters, clean the coolers, windex the windows and the front of the cooler display.

The kiosk must be fully stocked.

If this is completed ask a manager for other things to do, ie. Polishing and wrapping cutlery or folding napkins.

ALL guests must be acknowledged as soon as they enter the lounge.  You will be very busy at times but a simple nod, eye contact, or say "Hi, I will be right with you".  This will welcome our guests and put them at ease.

Here Are a Few Important Things to Follow To Service Our Customers Best
- It is important that we always keep the beverage cart on the course at all times when people are golfing. The beverage cart shifts run from 8-2pm, 1:30pm-close. These shifts may change if there is a tournament. With an additional cart being added.

Rain or shine, wind or storm, if the golf course is open and people are golfing, we must still be out on the course. Please bring warm clothes, sunblock, and all other weather related supplies when you come to your shift. Rain suits are available for sign out in the proshop. It is very important that you return them to the proshop at the end of your shift. If you awake at home to bad weather, please do not assume that you do not work.  Golfers will play in ANYTHING!

- Load the beverage cart in the kitchen loading area, at the north side of the clubhouse. Drive the cart down the hill at the north side of the clubhouse, and park by the storage room door, which is on the northwest corner of the building.

- The door to the storage room REMAINS LOCKED at all times. Only management has keys for the room. To obtain keys, find Slade, Matt, or Food and Beverage Supervisor on duty or the Senior Proshop on duty. Obtain a “Beverage Cart Summary Sheet”, kept in the file folders under the bulletin board in the servery. Check the calendar posted on the board to see if there are any tournaments at the course that day and if they are a host or cash. If they are a host event (Tournament is paying for Food and Beverage Tab) please take a “Tournament Host Sheet” to keep track of any items given to the tournament. Place both of these sheets on a clipboard.

- Once you are ready to load please refer to your Summary sheet which will outline what products and how many you need of each. Record on your summary sheet, and have them initial it.

- Sandwiches and wrapped baking (muffins, danishes, etc.) are stored in the kitchen in the small silver cooler near the back door. Chips, chocolate bars, nuts, power bars, and all other stock are located on shelves in the kitchen (near the dumb waiter). Take confectionery from the baskets on top of the ice cooler first, then from the shelves. Do not return anything on to the shelves only on the ice cooler. The chocolate bars, sandwiches and baking are stored in Tupperware containers (stored in kiosk) and set in the cooler part of the beverage cart. Also remember to take napkins (stored by the ice cooler) to offer with sandwiches and baking. Chips, nuts, etc. can be stored in compartments above the cooler.

- On a morning shift or on a colder day, we take coffee and Baileys out on the course. Coffee cups and lids are kept in the same area as chocolate bars. Creamers are kept in the kiosk cooler or in the walking kitchen cooler. Sugar and stir sticks are kept in the cupboard in the kiosk. Place creamers, sugars, and stir sticks in a small Tupperware and store them on the ice in the beverage cart. Upstairs in the server, the small coffee pots are stored by the door to the lounge. Fill 2-3 of those from the large coffee urn. If you notice the coffee is low, please brew another pot (directions in banquet section). The coffee urns are stored under the passenger seat in the big red cart, or in a milk crate on the passenger's seat on the smaller cart.

- Go to the kiosk and obtain your float. COUNT the float and record on your summary sheet. The float should equal $150. There will be a breakdown of the float in the float box. Write down what you count and if it does not equal $150 compare it to the breakdown to see what is different. If you still do not get the correct amount go and talk to a manager.

- Ice for the coolers is obtained from the maintenance building, at the south side of the building. Proceed there to fill your coolers.

- It should take you 30 minutes or less to fill your cart. 

- REMEMBER: the fast you are on the course, the more you sell and the more $$$ you will make. 

- If the cart is near empty at 1:45pm, the morning girl MUST help the 2:00pm girl restock the cart. 

- At the end of your shift, unload the cart, restacking the drinks in the pop crates. When the cart is unloaded, have a manager initial what you are returning, and return the pop and beer to the storage shed. The snacks are returned to the kiosk. - When the cart is empty, drive the cart back to maintenance. If the cart is dirty, especially in the cabinets or coolers, PLEASE take five minutes to use the hose and spray it off so it is clean for morning!! Then park the cart near the administration door, TAKE THE KEY, and return to the clubhouse.

THINGS TO THINK ABOUT……..
While driving on the course it is important to be considerate of ALL golfers. DO NOT drive when someone is hitting their shot.

Stay on the cart paths at ALL times

You should not need to come off the course during your shift to re-stock. Load your cart as outlined EVERY SHIFT.

If a group is finishing a hole, tell them you will meet them on the next hole for service. NEVER STOP for service at a green.

The more golfers you see the more you will sell, the more you sell the more $$$ you will make!!!

Inventory Control
As a restaurant it is extremely important to know what inventory is on hand and how much has been sold. In order to accomplish this you must count your inventory at the start of each shift. If you bring in additional inventory during your shift please add this to the sheet as well. This inventory will also protect you as an employee as missing stock is typically presumed as theft. With good records we can rule out individuals and look for other explanations if there is missing stock.

Beverage Cart Tabs
- We do not technically set up "tabs" for people to continually add to during the day.  Make sure to have a credit card receipt book with you.  Add the items to the book and put down their credit card number with EXPIRY DATE.  You can add to the sheet throughout the day but at the end of your shift you will ring through ALL sheets while adding an automatic 15% tip.  This way all sales are rung in at the end of each shift, you are paid for the items you sold and tipped out accordingly.

CLICK HERE FOR A MANDATORY VIDEO ON BEVERAGE CART SAFETY