Tiny Montgomery Set Up & SOP

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