DRESS CODE:
Threes T-Shirt (long or short-sleeved) or Hoodie
Dark pants or jeans (no tears or holes, please!)
Comfortable, non-slip shoes.
EVENT MANAGER (NAME):
put up space closure signs on sliding doors & ADA door
chalkboard event sign "whatever client would like it to say + Upstairs!" goes at the bottom of the stairs on music stand underneath the fig tree
assist servers with setting up space - draw black curtains over Shop fridge
turn on A/Cs, heat, as needed
bring POS from FT office and set up
open tabs with POS Instructions - close out Admin Tab - open Master tab for bartender
put on host's Spotify playlist through events@threesbrewing.com Spotify account:
check in with kitchen and post par sign
BARTENDER (NAME):
sweep, clear dishes, and wipe down all surfaces
help Shop associate close down and transition to bar service
bar set up SOPs are here: CS BAR SET UP
get milk crate with bar tools from Events office
fill bin with ice
"lock" Shop fridge and draw curtain
set up for full bar, stock with liquor, garnish, mixers for classic cocktails, red, white, rose, orange, and sparkling wines
SERVER (NAME):
remove blue shop tables and replace with farm table from TM, if catering service. If no catering service, hang farm table up on the wall.
store unused tables and chairs in ADA
move 3 high tops from ADA to center of TM
set up food signs on stands, risers, bev naps on catering table
polish # dinner plates + and forks and knives on linen-lined tray and put on farm table - if "sit down" dinner, rollups
display menus in holders at bar + distribute menus on tables in TM/CS
SUPPORT (NAME):
pull liquor & wine from Main Bar (check menu for selections)
bring bartender fruits, sodas, & juices
fill up ice bin
bring additional glassware: coupes, Collins, 5 oz. glasses, etc.
assist in setting up space
light and distribute candles all over
make sure bar has water cups
ALL
when client/host arrives to the space (up to 30m prior to start time) these steps should be all be completed.
SCHEDULE:
Schedule goes here!
--> EVENT BREAKDOWN (see BELOW)
BREAKDOWN INSTRUCTIONS (ALL)
burn ice, breakdown bar, wipe down surfaces with hot sani.
sweep/wipe down surfaces in TM + CS
turn off music and a/c units
reset spaces to normal layout
extinguish candles, return to trays, put away
clean/close bar
clean bar tools, return wine/liquor to MB + return extra bar tools to Events office
return POS station to FT office
check in with event manager/MOD to check closing side work.
print shift report/clock out
POS INSTRUCTIONS:
TAB 1 - ADMIN TAB
Event Rental Fee: $
Admin Fee: $
Close out to Tripleseat
TAB 2 - MASTER TAB
Event Beer: $
Event Wine: $
Event Liquor: $
Event Remainder of Beverage Minimum: <$
Here's how to calculate a minimum
Event Food: $
Sales Tax: TBD
Gratuity: 20% (approx. $)
Split check. Apply deposit of $ and close out to Tripleseat.
Close remainder out to Tripleseat.
To play music in TM+CS:
Follow instructions on the Sound System SOPs
Service during an event
Designated lead will be responsible for taking drink orders, serving catering platters, and assisting client with anything else they need.
Support staff (managers, other servers, and back waiters) should assist lead with these tasks if it becomes busy or have extra time, especially clearing the space,
Regular drink orders should be ordered via the lead server. Individual tabs can be started, but should NOT have a table assigned so they can be accounted for in "Custom" transactions, as outlined in the Beverage Minimum SOP, unless all drinks are being kept on one tab or a ghost tab, etc.
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, 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 to close TM+CS, 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 private bar, clearing extra glassware, tossing menus, returning barware to office.
replacing furniture to original state, store high tops, replace coffee shop tables, etc.
turning off the music, lights, and a/c.