Staff Orientation

 

Welcome! Caribou is about service, atmosphere, great food and wine!

Our guests come for our unique offering of contemporary menu items with new world influences. They come for our great martinis, fresh fruit cocktails, and an unprecedented wine list with great selection and value. Most importantly, our guests come for you! Every person on our team of staff contributes positively to the guests’ experience at Caribou. Friendly, efficient, and sincere service with flair and pride will make each person’s experience unique and special.

An important part of the food program at Caribou is our Woodstone 'Mount Adams' wood-fired oven. It weighs over three thousand pounds and took two forklifts to set into place in the kitchen! The ceiling of the oven is a four inch ceramic dome, and the floor is eight inches of ceramic and rigid insulation. The oven is an important tool in our kitchen, adding ‘fire-kissed’ flavour to fresh breads, fish, pastas, and of course pizza! It is also a showpiece in the restaurant and is a major focus of the design and decor of Caribou. The Mt-Adams oven never cools off. Each day a new fire is lit inside to bring the temperature up to more than six hundred degrees. We burn well-seasoned hardwood in our oven; primarily birch which is readily available in this area.

Address & Telephone Information

                                                            727 Hewitson Street

                                                            Thunder Bay, Ontario 

                                                            P7B 6B5

                                                            Phone:(807) 628-8588

 

• We answer the phone, “Good Morning (afternoon/evening) Caribou, ________ speaking”
• Always say “Caribou” and your name.
• The phone should always be answered by the third ring. All staff are responsible for answering the phone. Don’t worry if you can’t answer a question - we’ll find someone who can!
• The phone is for restaurant business only. Personal calls are restricted to one minute. Expect that messages will be taken if someone calls for you during your shift.
• NO CELL PHONES while you are on shift.

Management Team

                        Owners:                                                     Bob Stewart and Tom Pazianos

                        General Manager / Head Chef:           Craig Vieira

                        Operations Managers:                          Dannielle Odahl

Reservation Policy

We accept limited reservations at Caribou. The 'Chef's table' is the exception which we reserve 100% of the time. Please consult a manager for reservation inquiries at all times.

Hours of Operation

                        Sunday                                                       5:00pm - 9:00pm

                        Monday through Wednesday              5:00pm - 10:00

                        Thursday                                                   5:00pm - 11:00

                        Friday and Saturday                              4:30pm - 12:00

Operational Information

Payment:

• We accept Cash, Visa, Mastercard, American Express,and Interac (or Debit Cards). We do not accept personal cheques.                                            
  Business cheques may be accepted at the discretion of management.

Gift Cards

• We sell and redeem gift cards at any time. They are available in denominations of $50, $75, $100 or a custom amount.

Seating Plan

• The restaurant tables are numbered to allow for organized, efficient service and operation. All staff must be familiar with the table numbers in the restaurant.

First Aid

• There is a first aid kit located in the prep area outside the office. All accidents must be reported to a manager immediately.

Benefits and Discounts

Pay

• Your individual rate was established at the time you were hired and will be reviewed on a regular basis. Pay periods run bimonthly, the 1st of the month to the 15th, and the 16th to the end of the month. Direct deposit will take place on the 7th and the 22nd of each month. Deposit advices are available after 5:00pm on pay day.

Tips   

• Serving staff contribute to a tip pool which is divided between all of the staff at Caribou.

Discounts

• Soft drinks, Coffee, and Tea are free all of the time.  A 40% discount applies to most food menu items at any time for employees.

Scheduling

• The schedule is posted on Wednesday for the following week. A schedule request is posted for you to mark your preferred shifts and days that you are not available to work. We will do our best to comply with the schedule request, but remember that the restaurant must be staffed each day. There is a two shift minimum, and four shift maximum per week. The schedule request is available for the following week until Sunday afternoon. Holidays can generally be accommodated, but are not permitted between December 29th and January 2nd Schedule changes must be approved by a manager.
• Please do not call to inquire about the schedule. It is your responsibility to know your scheduled shifts at all times.

Procedures, Policies, and Non-Nogotiables

• Repeated lateness is not tolerated. You are expected to be on time for each and every shift. In uncontrollable circumstances, please call if you expect to be late. Remember, you were hired to be dependable and prompt.      

                                                                                                                                                                                                                                                                                                                                                                

• All bartenders/waiters must obtain their Smart Serve certification before starting employment at Caribou.

 

• Alcohol consumption while working is not tolerated and will result in immediate dismissal.

 

• When setting up or opening a station, you are expected to be in full dress uniform.

 

• No smoking, eating, drinking, or gum chewing is tolerated in any public area, food handling area, or in the view of any guests.   

            

• If you come to Caribou to enjoy yourself on a day you are not working, please remember that your fellow staff members are here to do their job. Do not interfere with them, and always keep the needs of our guests first in mind.

 

• All employees are expected to use the staff washrooms while in uniform and/or on shift. The public washrooms are for guest use only at these times.

 

• Any staff member handling cash is responsible for the security of that money until it is handed over to a manager at the end of shift.

 

• The following areas in the restaurant are off limits to staff (unless you are required in these areas to do your job): Liquor, Wine, and Beer storage rooms, walk in cooler, in the kitchen (line) area, behind the bar, and the office.

 

Dress Code Guidelines

• Standards: all employees must come to work in clean well pressed clothes that meet or exceed our standards. Failure will result in employee being sent home.

 

• Hygiene: all employees must be neat and tidy, including fresh cut finger nails. Hair, moustache & beards must be well groomed. Long hair must be pulled back in a ponytail. All styles are subject to approval by management. Beards must be trimmed, clean, shaped & tidy.

 

• Piercings: all visible piercings are up to management discretion.

 

CARIBOU STANDARDS:

• Waiter/Bartender:    black caribou long sleeve/short sleeve shirt (dependant on season), black dress pants (no jeans, cords, or outside pockets), black leather shoes (non athletic) with rubber soles and hold a shine, black caribou apron, black socks.

 

• Bus:    black caribou long sleeve/short sleeve shirt (dependant on season), black dress pants, and black leather shoes.

 

• Host/Hostess:          Professional attire.

 

• Dish:                           white dish shirt, black pants, black leather shoes, caribou ball cap

 

• Cook/Chef:                caribou chef coat, black/white stripe pants, caribou chef hat, black             leather shoes, hair net (if applicable).

 

• After work:               No Caribou logo'd clothing or chef pants please.

Rules for handling and serving Liquor

1. Under age staff are not permitted to drink alcoholic beverages at any time on restaurant property. Failure to follow this rule will result in immediate dismissal.
2. Employees serving alcohol are expected to check identification for any guest they suspect are underage, regardless of the situation. A good ‘rule’ is to check any person you believe looks younger than 25.
3. All employees serving alcohol must carry the ‘Smart Serve’ card.
4. Be aware that the law stipulates that you can only serve a person a ‘reasonable amount of alcohol’ at any given time, and that you must not serve anyone who appears intoxicated.
5. If in doubt, check with a manager.

 

Caribou Restaurant Safety Policy Statement

Caribou Restaurant is committed to promote a safe and healthy workplace and environment for its employees and to establish and maintain safe working practices through proper procedures and direction. Safety is everyone's responsibility. It rests with all levels of management and each employee. Should any worker experience an injury or illness every effort will be made to accommodate that worker to ensure his attendance at work through this firm's Disability Management Program.

Senior Management:

It shall be the responsibility of Senior Management to establish and maintain adequate standards, policies, procedures, work practices and maintenance of buildings and equipment to provide a safe working environment and for ensuring that their managers are instructed and trained in safe working practices.

Managers/Supervisors:

It shall be the responsibility of managers and supervisors to ensure that employees are instructed and trained in safe working practices to secure compliance with established Caribou Restaurant policies and procedures, conduct regular safety inspections, take appropriate action and conduct regular staff safety meetings, to report Senior Management any real or potential safety or health hazard and to conduct incident investigations.

Employees:

It shall be the responsibility of every employee to observe the established Caribou Restaurant policies and procedures, to work in a prudent and safe manner and to report any real or potential safety or health hazard to their supervisor.

Health and Safety committee Members:

It shall be the responsibility of Committee members to promote safe work practices and conditions and to assist in creating a safe place of work by recommending actions that will improve the effectiveness of the Occupational Health and Safety Program.

Everyone at the Caribou Restaurant everyone is diligently committed to being leaders in the food service industry.

 

Emergency Preparedness Procedures

At Caribou Restaurant and Wine Bar, we recognize that we must be prepared to deal with a wide variety of potential emergencies.

This Emergency Preparedness Document provides direction for all employees in dealing with such events. This document is to be kept current with respect to a number of different emergency scenarios.

Fire Emergency Procedures

IF YOU DISCOVER A FIRE OR SMOKE:

1.  Remove yourself from immediate danger.

2.  Assist others in leaving the danger as long as it is safe to do so.

3.  Confine the fire or smoke by closing doors and windows as you leave.

4.  Activate the nearest fire alarm to alert building occupants.

5.  Call the Fire Department at 911

             Give the following information:

                                   1. Building name, address

                                   2. Specifics as to location of fire

                                   3. Size or type of fire

                                   4. Your location

                                   5. Your name

6.  Never attempt to use a portable fire extinguisher unless:

                       A. You have been properly trained.

                       B. The fire is small (wastebasket size)

                       C. You are not alone.

                       D. A safe escape route is present.

  E. If any of these conditions are not present, simply close the door and evacuate.

7.  If you choose to use a portable extinguisher, follow the PASS procedure

P - PULL the pin on the extinguisher.

A - AIM at the base of the fire.

S - Squeeze the handle before you approach the fire from about 10 feet away.

S – SWEEP and SPRAY covering the entire fire surface as you approach.

If this doesn’t extinguish the fire quickly; evacuate.

8.  Evacuate through the nearest safe exit.

9.  Go to the pre-determined evacuation assembly point, at the Town Center sign located south east of the building on Hewitson Street.

10.  Once assembled, help to account for personnel and report to the emergency

staff if any occupants are unaccounted for and may still be in the building.

Please always remember that is important to avoid using wedges or otherwise blocking hallway and exit doors open. Open doors can allow smoke to enter stairwells and exit hallways, severely jeopardizing safe evacuation and hampering the efforts of fire department personnel.

 

IF YOU HEAR OR SEE A FIRE ALARM

1. NEVER assume the fire alarm is a false alarm.

2. Move to the safest exit or exit stairwell.

3. Close doors as you leave the area.

4. Exit the building.

5. Proceed to the Evacuation assembly area, located at the Town Center sign located south east of the building on Hewitson Street.

6. Wait for further instructions from Fire Department.

 

IF TRAPPED INSIDE YOUR OFFICE OR AREA

1. Wedge cloth material along the bottom of a door to keep the smoke out.

2. Close as many doors as possible between you and the fire.

3. Telephone the Fire Department at 911 and notify them of your situation.

4. If possible hang a red sheet of paper in the window.

5. Break windows only as a last resort, as they cannot be closed if necessary.

Chemical Spill or Release

Spills involving chemicals with properties that are known to offer no significant hazards to employees may be cleaned up by Caribou Restaurant and Wine Bar employees. It is the responsibility of supervisory and management staff to review department chemical use and related MSDS documents to identify hazard potential from potential spill scenarios. If Caribou Restaurant and Wine Bar employees are not confident that they can safely clean up the spill themselves, they must be treated as Hazardous Spills. Hazardous Chemical spills should only be handled by people who have had appropriate training in how to safely handle the chemical(s) in question. It is the responsibility of Caribou Restaurant and Wine Bar supervisors to acquaint themselves with all materials in the workplace that pose a potential danger in the workplace.

Small/ Non-hazardous Spills

Even for small, non-hazardous spills, employees chosen to clean-up the spill should be properly equipped and trained to handle the situation. Personal protective equipment needed and precautions/procedures for use in clean-up are outlined in the material’s MSDS and spill guidelines. Points to consider for such plans include:

            1. The hazards of the chemical(s) involved;

            2. The amount of chemical(s) spilled;

            3. The possible spill locations.

            4. Availability of spill clean-up materials or kit.

5. Any protective equipment needed such as gloves.

1. All spills should be reported to Caribou Restaurant and Wine Bar Management with a   report of appropriate actions taken to clean up the spill.

Hazardous Spill

If the spill is large, if the chemical is not easily identified, or if the chemical is deemed hazardous, then:

1. ALERT/ Notify personnel from the affected and adjacent areas.

2. Evacuate the area and close the door. If possible, lock the door to   prevent any other persons from entering the contaminated area.

3. If possible, use sign or barricade to isolate the area.

4. If the release cannot be contained in the area, activate the nearest fire alarm  as you evacuate.

5. Call 911

6. Stay upwind at least 300 feet from the building. ONLY use your building evacuation assembly area if the area is upwind of the building. 

Be prepared to assist the authorities by providing spill details such as:

• The name and manufacturer of the chemical(s) involved. If you have an MSDS for the material(s) involved, take a copy with you for responders to reference.
• The amount of chemical(s) spilled.
• Spill location details, such as building, department, floor and room number if inside.

Medical Emergencies

In the event of a medical emergency:

1.  Call 911.

2.  Provide the following information

            a. Building name

b. Address

            c. Caller’s name and phone number

            d. Nature of injury and severity of the injury or illness

            e. Location of injured or ill person

            f. Age of injured or ill person

            g. Sex of injured or ill person

            h. Current condition

            i. Any known medical history

3.  Remain with the person with the medical injury or illness. DO NOT move them unless they are in immediate danger of further injury.

4.  If the injured or ill person is a Caribou Restaurant and Wine Bar employee, the employee’s supervisor must be notified.

Transportation to the Hospital

Caribou Restaurant and Wine Bar will provide transportation to the hospital, doctor’s office or worker’s home when necessary.

The first method of transportation if required, is an ambulance.

Should this method of transportation not be appropriate, Caribou Restaurant and Wine Bar will call for a taxi.  The workers will be transported with the supervisor, or first aid attendant.

Should the employee refuse the transportation, Caribou Restaurant and Wine Bar Company Name will attempt to: 

• Identify any other transportation methods that the worker would prefer
• Reiterate the importance of accepting the transportation to the hospital, doctor’s office or worker’s home.
• Call 911 and get the ambulance attendant to administer medical attention on site.
• The workers will not be allowed to continue to work until medical clearance is provided.

Responsibilities of the Individual Traveling with the Injured Worker:

Maintain administering first aid

1. Insure to take the appropriate documents (i.e. Functional Abilities Form, MSDS)
2. Maintain contact with Caribou Restaurant and Wine Bar, providing updates when the worker has arrived at their destination
3. Return to Caribou Restaurant and Wine Bar to provide additional follow-up and complete the injury documentation
4. Additional duties may be added based on each individual circumstance.

Gas Leak

If you smell gas:

1. If you smell gas or suspect a leak, cease all operations. Take appropriate actions to ensure your personal safety.
2. Do not operate electrical switches, appliances or battery-operated devices if natural gas leaks are suspected. This could create sparks that could ignite gas from broken lines.
3. Leave the area at once and activate the nearest fire alarm to initiate evacuation of the building.
4. Call 911 from a pay phone or cell phone
5. Give your name and the exact location of the leak (room, floor, etc.) as well as any other information you think would be useful. Be sure to stay on the phone until released by the emergency operator.
6. If the situation warrants request that the fire department be called
7. Evacuate the building by the nearest exit. Report to the building entrance to inform emergency response personnel of the situation.
8. Warden and/or their designee will check occupied areas of their buildings and notify occupants that they must immediately evacuate the building by means of the nearest exit. Exit quickly and calmly by way of the nearest exit to a safe distance from the building. Leave sidewalks and roadways free for emergency responders.
9. Proceed to the Evacuation assembly area, located at the Town Center sign located south east of the building on Hewitson Street.
10. Do not reenter the building until authorized to do so by the authorities.

Motor Vehicle Accident

1. Call 911 for Police, Fire and Ambulance.
2. Assist any injured people.
3. Exchange basic information from other drivers
4. Obtain names and addresses from witnesses.
5. Promptly report the accident to your supervisor
6. Describe the vehicle crash site.
7. Location details.
8. Weather conditions.
9. Time.
10. Date.