Boiling Point Handbook

Beef broth is the base for every soup expect for

Mushroom veggie - customers can always ask for veggie broth

All soups can be made with no sauce except for

Taiwanese

Pots with peanuts

Pots with shrimp

Pots with eggs

House, beef, lamb

Seafood,miso

Seafood, lamb, miso

Ingredients in the pot can be _____ but not ______ or ______

Taken out; put on the side; exchanged out

Every pot comes with _____ or ______

Rice; vermicelli

Any drink with honey can be

less sugar but NOT NO sugar

Any drink with wintermelon juice can be

less sugar by adding water but NOT NO sugar

Milk teas with REAL milk

fresh milks (fresh milk tea and honey fresh milk tea) + sweet milks

Milk teas with creamer powder + tea (NOT REAL MILK)

honey milk green tea, milk green tea, amb oolong milk tea, taro amb oolong milk tea, taro green milk tea

Sweet milks

No tea, real milk, always have boba

Drinks with no caffeine

Sweet milks and wintermelon juices

Drink add-ons

Aloe vera, boba, pudding

Lunch drinks adjustments

Green tea - regular sugar or no sugar; ice level can be adjusted

Wintermelon juice - no adjustements at all

Add toppings to free lunch drinks

Charge the topping price

Making adjustments to free lunch drinks

$2.50 upgrade

Changing free lunch drink to a different beverage

$2.50 upgrade

Hot drinks

Ginger teas

Sauce order

Garlic bean paste, garlic soy sauce, garlic chili oil, green chilli pepper

Sauce percentages

Garlic bean paste - 80

Garlic soy sauce- 80

Garlic chili oil - 50

Green chili pepper - 50

Appetizers garnishes

Spicy cumin lamb and holy cow has cilantro AND green onion

All other appetizers have cilantro only

Steamed veggie has none

Holy cow

Meat, sauce packet, handful of cilantro and green onion, 3 spoons of chili oil

Steamed veggie

Pork fat, garlic soy sauce, shallots

Scallion gravy rice

Pork fat, soy sauce, green onion, shallots

6x6 plates

Appetizers

Meats (including shrimp, excluding pork intestine and beef tendon)

Napa, crown daisy, bok choy

Noodles

Bowls

Rice, vermicelli, quail egg

Wok vs Instant Noodle

Wok is healthier since its baked, doesnt get soggy

Instant is deep fried and gets soggy easily

Phone order

Repeat order, confirm location, confirm pickup time

If liquid is spilled on the floor

Mop, dry with paper towels, and put up sign

When staff member is injured report it to

Shift supervisor

Only on shift _____ and on shift ______ can

Cook; bartender; touch the respective equipment

No ______ in uniform

Smoking

Take off uniform when

employye is off

Employess need to dress _____ in a _____ manner

presentable; neat

Clothes need to be _____, hat worn _____, hair _____

clean; straight; tucked in

Employees not allowed to wear any ______. Excpetion:

accessories; wedding ring or jewelry that does not dangle

No nail ____ or _____

polish; long nails

If hours on timecard are incorrect, notify

shift supervisor or manager

Employee must follow directions of _____ and _____. If employye has complaint, save until

shift supervisor; manager; after the shift is done

If you are going to be a few minutes late, notify _____ and _____. This does not

shift supervisor; manager; excuse tardiness or absence

No contact/no show for _____ results in

3 days; volunatary termination

Excessive absences

2 unexcused absences/tardies in 90 days

3 excused absences/tardies in 60 days

Reciting customer order is required for parties of

6+

Server's priority

1. Customers raising hand

2. Taking orders

3. Cleaning tables

4. Actively checking up on customers

5. Delivering drinks

6. Survey the customers

7. Cleaning server station

8. Helping coworkers

When customer complains

Apologize and report to shift supervisor. Never admit fault or promise anything

Maximum people for cleaning table

2

Picking up phone

"Hello BP RH. This is _____. How can I help you" Repeat order, confirm location, name and phone number, expected pickup time

Service cycle

1. Prepare table

2. Greeting customers

3. Leading customers

4. Ordering

5. Delivery

6. Services

7. Pay

8. Cleaning

Utensils

2 seat = 2

4 seat = 3

6 seat = 5

Setting up utensils

1. Napkin 4 fingers from right and 2 fingers from bottom

2. Napkin and menu bottom should align

3. Sauce dish should align with menu OR placed in the middle