Studio Set up & SOP

DRESS CODE:

• Black Threes T-shirt, long-sleeve, or hoodie

• Black Pants/Jeans (no rips or tears please)

• Comfortable shoes for going up and down stairs

EVENT MANAGER (EVENT MANAGER/MOD):

• Turn on lights, a/c (if needed), check restrooms, put on Spotify playlist:

• remove barstools and any extra chairs, clear high tops from in front of bar for clear access

• Studio event sign goes outside private entrance, directing guests upstairs.

• Sandwich board sign goes in Studio foyer:

• distribute printed beverage menus

• check in with kitchen

• open tabs & name them - enter POS instructions for Admin Tab & close out

BARTENDER (BARTENDERS NAME) + SERVER (SERVERS NAME):

• Set up the bar for service. Additional bar equipment for the private bar can be found in the grey toolbox.

• See Bar Set Up SOPs here: STUDIO BAR SET UP

• Stock glassware, fruit, garnish, sani bucket, etc.

• Stock cans, bottles, wine & spirits.

• Move 2 high tops against the wallpapered wall with barstools.

• Put chairs around red table.

• Put 2 high tops in the middle of the room, spaced evenly.

• Set up living room area.

• Set up buffet table. Remove chairs.

• Store any unused chairs & furniture in the hallway until after the event.

• Make sure bar area is clear for easy access to drinks.

• Pre-bus and wash glassware as needed.

SERVER (SERVERS NAME):

• Gather catering risers, food sign stands, bev naps, forks & knives on linen-lined tray & put on catering table

• Polish xx app plates & put on catering table

• Light candles and place all around.

SUPPORT (BACKWAITER'S NAME):

• Sweep and wipe down surfaces

• Set up water station on ironing board

• Light candles and place all around

• Assist bartender and server in setting up, if needed

SCHEDULE:

SCHEDULE GOES HERE!

BREAKDOWN - AFTER THE EVENT (ALL)

• close down bar, clear extra glassware and run through dishwasher, toss menus, return any barware needed to office. Make sure all Studio glasses are clean and returned to the space.

• reset space to original state

• sweep, wipe down surfaces, remove bar mats and mop, take out trash

• bring in all furniture from the hall (high tops, bar stools, etc)

• turn off the music, lights, and a/c.

POS INTRUCTIONS:

Tab 1- ADMIN TAB

Event Admin Fee: $

Event Rental Fee: $

Tax: TBD

Close to Tripleseat.

Tab 2 - MASTER TAB

Host tab +

Event Remainder of Bev Min: <$

Here's how to calculate a minimum

Event Food: $

Tax: TBD

Toggle-on Gratuity: 20%

Split check. Apply $ deposit. Close tab to Tripleseat

Close remainder to Tripleseat.

Steps to setting up The Studio (event manager, MOD, servers)

• Turn on lights, a/c, check restrooms, test sound

• layout should be set up as outlined in the email or floorplan provided (mix of high and low tops, buffet if applicable, etc)

  • remove bar stools for bigger groups

• sweep, clear dishes, and wipe down surfaces

• event sign (chalkboard with event title on it) goes at the bottom of the stairs near the Parlor entrance, directing guests upstairs.

• distribute regular, printed beverage menus unless otherwise noted.

• If catering is arranged, one farm table should be set up for food (risers, signage, tray with silverware, napkins, and a linen)

• when client/host arrives to the space (up to 30m prior to start time) these steps should be all be completed.

Bar set up (barback and bartender)

• Bar equipment for the private bar can be found in the office

• Stock glassware, fruit, garnish, sani bucket, etc.

• Stock wine & spirits as outlined in the server sheet.

To play music in The Studio:

• Open the Sonos app on the iPad at the Studio bar

• Make sure it's logged into the right Spotify account (labeled Studio)

Service during an event

• Lead server will be responsible for serving catering platters, and assisting client with anything else they need.

• Bartender will be responsible for most of drink orders placed at the bar, though servers may cocktail throughout the event.

• Support staff (managers, other servers, and back waiters) should assist lead server with these tasks if it becomes busy or have extra time, especially clearing the space.

Closing an event:

• 15 minutes prior to the end of the event time, start to do last call - ask guests if they'd like any additional drinks before we begin closing tabs.

• Add'l staff should assist in making sure these drinks go out quickly so guests have time to enjoy them before the end of the event.

• At this time, calculate the minimum spend (if applicable), and build the master/event tab. Instructions will be outlined in the prep email to staff.

• If there is leftover catering, ask the client if they'd like boxes to take it home. If not, clear the buffet.

• At the end of the contracted time, it is the manager's discretion when to ask the group to relocate, but usually we'll reset the space within 30 minutes and ask guests to go to the main bar to continue hanging out.

• Resetting the space means:

  • closing down bar, clearing extra glassware, tossing menus, cleaning barware and returning bottles to office.

  • replacing furniture to original state, store high tops, replace coffee shop tables, etc.

  • sweep, wipe down surfaces

  • turning off the music, lights, and a/c.