INTERNAL REGULATIONS

Following the RESTAURANT's policies is necessary to be able to work in harmony and

avoid conflicts between employees, as well as to integrate as a work team and be clear
about the rules to which the staff working in this establishment must adhere.

Taking into account the value of discipline, THE following rules ARE MANDATORY FOR
ALL STAFF :

SCHEDULES:

• The work schedule consists of 2 shifts: Monday to Sunday with one day off during
the week. Morning shift Monday to Sunday from 8:00 a.m. to 3:30 p.m.; evening shift
from Monday to Sunday from 3:00 p.m. to 10:30 p.m.

• They will have 20 minutes to eat food during times of low demand from diners at
any of the available tables. Eating is not allowed in the kitchen and/or bar area.

• If required, they can take a monthly permit for a change of schedule or justified
absence, and to do so they will have to notify 7 and 15 days in advance respectively.

START OF WORK:

• Service to diners is from 9:00 a.m. to 10:00 p.m.

• Upon entering the facilities the work day will begin, which is why it is strictly
prohibited to carry out activities that are not typical of the cafeteria.

• All staff who arrive 10 minutes after their entry time will be considered LATE.
Personnel who accumulate three delays in a period of 15 days will be entitled to one
day of rest without pay.

• Anyone who DOES NOT RECORD their attendance on the time clock will be
considered a foul. Three unjustified absences in a period of 15 days will cause
permanent withdrawal.

CLEANING AND MAINTENANCE:

• General cleaning (floors, tables, bar and counter) will be carried out EVERY day after
cafeteria service hours, from 10:00 p.m.-10:30 p.m.

• It is the obligation of all employees to keep their work area clean at all times.

• The cleaning and maintenance of the coffee maker, crepe maker, frapper,
refrigerators and others will be carried out according to the schedule from 8:00-9:00
hrs, before serving diners. These activities must be recorded in the corresponding
format and must be verified by the person in charge.

• The furniture (bar, counterbar, chairs, tables, armchairs), dishes and work
equipment) are the responsibility of the personnel assigned to each area, and it is their
responsibility to take care of them and keep them in good condition. They must be
cleaned constantly during the shift.

• Tables, chairs and couches will be cleaned immediately after being vacated, the floor
should be swept and mopped if necessary.

• In case of equipment and furniture failures, they must report it to the immediate
boss. If not notified, the cost of the repair will be absorbed among the collaborators.

RESPONSIBILITIES

• Once the work day is over and the staff leaves, it will be the responsibility of the
manager to check that the entrance door is closed, verify that the equipment is turned
off and/or disconnected, as well as turn off the lights in the premises.

• Display cases, refrigerators and freezers must remain on at all times

• Because we handle food, employees with the flu, cough or diarrhea will not be able
to work and must present their diagnosis signed by the doctor to the manager to justify
their absence.

UNIFORM AND PERSONAL HYGIENE:

• Collaborators must present themselves with a clean, complete uniform (cap, t-shirt,
sweatshirt) and in good condition; pants, shoes and a black belt and they must wear it
until they have registered their departure at the time clock.

• If another shirt is worn under the uniform, short or long sleeve, it must be white.
Only the use of white or black sweaters without any type of print is allowed.

• Daily bathing is mandatory. Men must wear short hair and shave; women with hair
up and short nails without polish; We must project an impeccable image of hygiene,
cleanliness and neatness.

• The use of watches, bracelets, rings, perfumes and lotions is not permitted.

PROVISIONS AND DISCIPLINES:

• Chewing gum and smoking are not permitted during working hours.

• Whistling, playing, spitting, shouting, swearing and insulting each other are
prohibited within any area of the cafeteria.

• The use of cell phones during working hours is strictly prohibited.

• If you consume food from the cafeteria, you must first pay at the cashier before
placing the order.
THOSE WHO FAIL TO COMPLY WITH THIS REGULATION WILL PUT THEIR OWN
RISK.
STAY IN THE RESTAURANT.