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Handbook & Policy Guidebook


Welcome Onboard! 

Welcome to the Miles Table and Catering team. We are excited to have you join us and we have prepared this handbook to answer some of the questions that you may have concerning Miles Table and our policies. This handbook is intended solely as a guide. Please read it thoroughly and relay and questions or concerns to our management team. There are no stupid questions and we are committed to developing an environment full of open communication.

We hope that you find your time with us to be a fun, enjoyable and rewarding experience and once again, welcome to Miles Table and Catering!



Michael Lynch


About This Handbook 

We want you to understand how we conduct business as well as the importance of our employees. Our team is responsible for helping us take care of our guests and making Miles Table a fun and rewarding place to work.

The policies stated in this handbook may change from time to time and it is not flawless.. We’ve done our best to include as much information as possible in an easy-to-understand manner.

We wish you the best of luck in your position and hope that your employment with Miles Table and Catering is a very enjoyable and rewarding experience.

Our Story

- where the neighborhood eats -

To explain how we got here we first need to talk about how we started. Miles Table was founded in 2008 and our first contract was operating the seasonal restaurant in the Lombard Swim Club in the Rittenhouse Square. The seasonal nature of the business led to the formation of a catering company to generate revenue during the “off season”.

In 2013 we opened Miles Table on South street, A few blocks away from our catering location at the swim clubMiles table is a casual restaurant with the locals as our target market. We have become a big part of the rebirth of South street’s business corridor in Philadelphia and have been featured in many media publications. We will continue to be a value to the community and are currently planning an expansion in an area with similar soil for growth.

In July 2017 the Miles Table and catering team officially moved the catering operations to the Bok building. The Bok building is a repurposed technical high school in the heart of south philly. The expansion has given the catering team the space needed to grow and we are excited to see what this location has in store for our future. The kitchen at Bok will help move the company to a more of a commissary model for both A la carte and full service Events. Our office is also located next to to the commissary kitchen.

Miles Tables History 

First Taste, Lombard Swim Club - RittenHouse Square


Opened Miles Table on South Street


Our catering team moves to the Bok building

July 2017

Now, we're here.

Growing faster than ever

Add Date



What we do, who we do it for, how we want to do it and the results we want to achieve Miles Table and Catering is a food service company that is dedicated to offering exceptional food and services that provide value for our customers that lead to a lasting relationship of trust. We are also dedicated to creating a fulfilling workplace for team members with a commitment to constant improvement.

Miles Table’s promises our customers that we will meet and continually push to exceed their expectations.

How do we accomplish this mission and promise? We are a customer service oriented company with the Understanding that consumers have other options that sell comparable products and offer comparable services.

How do we provide value?
To create value in the current marketplace we need to be dedicated to constant improvement in terms of our customer interaction. We want our customers to know that they have our attention and that we value their feedback We strive for immediate and positive recognition and are constantly focused on creating an environment that enhances the value of our company. Constant improvement of our systems will lead to positive outcomes for our consumers.

Our Vision  

Miles Table and Catering can only prosper and provide opportunities for employment and growth when we continually improve ourselves and the work we do. We recognize, however, that success is not measured by sales, guest counts, and numbers alone.

We are measured by the way in which we achieve our goals just as much as we are measured by the actual achievements themselves—it’s the journey, not the destination. We believe that a commitment to our values and integrity should always guide our decisions and actions as we pursue our goals. Following are Miles Table and Catering’s core values that form the foundation of to success:   

Our guiding values and traits differentiate us from others and we continue to develop and display them through every action we take.

Our Values



We believe in constant improvement and we never stop trying to improve. We are tough and determined to make things better.



We care about our community and are mindful of our actions as they have an effect on our customers, teammates and reputation. We recognize that honesty and trust form the bond that holds organizations and relationships together.


Team Work

We believe in the power of teams and working effectively together. We know that great achievements are only possible from helping and respecting each other. We believe that although everyone has a job description, there is no such thing as “that’s not my job.” Cross training will be utilized as much as possible because every position is important for success - there are no unimportant jobs, and no job is easier than another; all have their unique challenges. Cross training will be utilized as much as possible because every position is important for success - there are no unimportant jobs, and no job is easier than another; all have their unique challenges. 



We believe in doing business in a professional and orderly manner. We take great pride in having good systems, standardized procedures, and in being organized.



We believe in empowering to others and holding ourselves responsible. We do what we say we are going to do and we do it when we say we are going to do it. We believe in personal accountability and strive to avoid blaming others when things don’t turn out as planned. Own it, good or bad, and learn from mistakes—that is the path to improvement!

Add Value




Working at Miles Table

and Catering

Employee Relations

Our managers are committed and trained to provide you with the tools and positive working environment for you to do your job to the best of your ability with minimal distractions. You will be treated with respect and dignity by all of our management personnel and we will expect the same in return. We will also try our best to recognize and reward your hard work and accomplishments.

We are never too busy to be
informed of work-related
problems or complaints.

We recognize there may be occasions when misunderstandings or problems arise. We want to clear up these types of situations in a fair and timely manner and, in order to do this, we need your help in bringing them to our attention. We want you to know that we are never too busy to be informed of work-related problems, complaints or disputes.

If you have such a problem, you should promptly contact management. We will listen in an open, objective, and courteous manner. We want to understand and help to resolve any issues that arise.

Every necessary action will be taken to resolve a problem or settle a dispute in a fair and equitable manner. We take all employee problems and complaints very seriously. No problem is too small or insignificant and each issue will be given the utmost attention and consideration.

Harassment and Harassment

It is this restaurant’s policy to treat all personnel with dignity and respect and make personnel decisions without regard to race, sex, age, sexual orientation, national origin, religion or disability. We strive to provide everyone with a workplace that is free of harassment of any kind. Employees are encouraged to promptly report incidences of harassment. 

All of our employees have a right to be free from sexual harassment. Miles Tables does not condone actions, words, jokes or comments that a reasonable person would regard as sexually harassing or coercive.

Definition of Sexual Harassment—Sexual harassment encompasses any sexual attention, from either gender, that is unwanted and is defined as unwelcome advances, requests for sexual favors, or other verbal or physical conduct of a sexual nature when:

  • Submission is expressed or implied as a term or condition of employment (or continued employment). 
  • Submission to or rejection of the behavior is used to make an employment decision (such as hiring or promotion).
  • Behavioral misconduct has the effect of unreasonably interfering with a person’s work performance or creates an intimidating, hostile or offensive work environments. Misconduct includes harassment in the workplace from an outside party, such as a vendor.

Sexual harassment may take many forms, for example:

  • Physical assault.
  • Direct or implied threats that submission to sexual advances will be a condition of employment, work schedule, promotion, job assignments, evaluation, wages or any other condition of employment.
  • Direct propositions of a sexual nature.
  • Comments of a sexual nature.
  • Sexually explicit statements, questions, jokes or anecdotes.
  • Unnecessary touching, patting, hugging or brushing against a person’s body.
  • Remarks of a sexual nature about a person’s clothing, body, sexual activity or previous sexual experience. 

Employees need to be concerned not only with the intent of their actions of this kind but also the effects; while sexual harassment involves repeated, unwanted sexual attention, persons involved in isolated or inadvertent incidents demonstrate insensitivity toward others.

Repeated occurrences will be considered intentional violations of the policy. 

Anyone who feels it necessary to discuss what may appear to be sexual harassment should report the harassment promptly to at least two people who are in a supervisory or management capacity. Your report will be kept as confidential as possible. A prompt and thorough investigation will be made. If a claim is substantiated, the restaurant will take immediate and appropriate action, including discipline and possible termination. 

Some Legal Stuff

USA Work Authorization

It is Miles Table's policy to hire only those who are authorized to work in the USA. As required by law, employees will be required to provide original documents that establish this authorization within three days of their date of hire. If the documents are not provided within the three day period, we have no choice, under the law, but to terminate the employee until the appropriate documents are provided.

Employees and employers are both required to complete a form furnished by the Department of Labor, Form I-9. In Section 1 of Form I-9, the information provided by the employee must be valid and authentic. If at any time during an employee’s employment it is discovered that any document used was invalid or not authentic, the employee must, by law, be immediately terminated. 

Age Requirements

Anyone pouring alcohol must be over the age of 21. No employees under the age of 18 years can take orders for or serve alcoholic beverages. We have a standing policy that all servers must be 21 years of age, as we feel that is what is best for the restaurant.

Employees under the age of 18 must comply with all federal wage and hour guidelines, no exceptions. The required work permits must be supplied when applicable. 


Miles Tables is an equal opportunity employer. We will not tolerate discrimination based on race, sex, age, national origin, religion, sexual orientation, or disability.

Employment decisions, such as hiring, promotion, compensation, training, and discipline will be made only for legitimate business reasons based upon qualifications and other nondiscriminatory factors.



Orientation Period

You have been through our employee selection process, have been selected for employment and appear to have the potential to develop into a successful employee. However, we want the opportunity to begin the training period, get to know you, see how you fit in with your co-workers and determine if you are willing and able to carry out the responsibilities of the position for which you were hired.

It’s also important for you to get to know us and become familiar with how we operate to find out if this job is a good fit for you as well. We, therefore, have a 90-Day Orientation Period for that purpose.

This 90-day period allows both you and Miles Tables to see whether or not it’s a good fit and if not, part company as friends.

Questions show that you want to do the job the right way

During the orientation period, you will begin your training and be observed by management. Also, during this time if you feel you do not understand what’s expected of you or that you need additional training, we strongly encourage you to ask questions and seek additional help.

To help you be successful in your job you will receive adequate training. You will not be expected to be on your own until you are ready. You will participate in training and receive some training materials to help you perform your job the right way. We want you to be a knowledgeable and productive member of our staff. Again, questions are strongly encouraged and show that you want to perform the job the right way.

Standards of Conduct

Consistent with our mission and values, it is important for all employees and contractors to be fully aware of the rules that govern our conduct and behavior. In order to work together as a team and maintain an orderly, productive, and positive working environment, everyone must conform to standards of reasonable conduct and policies of the restaurant. An employee involved in any of the following conduct may receive disciplinary action up to and including immediate termination without an oral or written warning.

1.  Invalid Work Authorization (I-9 Form).

2.  Supplying false or misleading information to the restaurant, including information on your employment application or leave of absence.

3.  Not showing up for a shift without notifying the manager. (No call, no show, no job.

4.  Falsifying time records, either your own records or another employee’s.

5.  Leaving your job before the scheduled time without the permission.

6.  Arrest or conviction of a felony offense.

7.  Use of foul or abusive language.

8.  Disorderly or indecent conduct.

9.  Theft of customer, employee or restaurant property including items found on restaurant premises.

10. Theft, dishonesty or mishandling of restaurant funds. Failure to follow cash, guest check or credit card processing procedures.

11. Refusal to follow procedures or instructions.

12. Engaging in harassment of any kind toward another employee or customer.

13. Failure to consistently perform job responsibilities in a satisfactory manner.

14. Use, distribution or possession of illegal drugs on restaurant property or       being under the influence of these substances when reporting to work or during work hours.

15. Waste or destruction of restaurant property.

16. Actions or threats of violence or abusive language directed toward a
      customer or another staff member.

17. Excessive tardiness or absence.

18. Improper recording or failure to record time.

19. Disclosing confidential information including policies, procedures, recipes, manuals, or any propriety information to anyone outside the restaurant.

20. Rude or improper behavior with customers or employees including the discussion of tips.

21. Smoking or eating in unapproved areas or during unauthorized breaks.

22. Failure to comply with restaurant’s personal cleanliness and grooming standards.

23. Failure to comply with restaurant’s uniform and dress requirements.

24. Unauthorized operation, repair or attempt to repair machines, tools or equipment. 

25. Failure to report safety hazards, equipment defects, accidents or injuries immediately to management. 

Lateness or Absences

All employees are expected to work on a regular, consistent basis and complete their regularly scheduled hours per week. Excessive absenteeism may result in disciplinary action, up to and including termination. Disciplinary action taken because of absenteeism will be considered on an individual basis, following a review of the employee’s absences and overall work record.

If you are going to be late or miss work, employees are expected to call and talk to the manager on duty at least 2 hours before they are scheduled to work.

Any employee who does not call or report to work will be considered to have voluntarily resigned employment. We of course will first make multiple attempts to reach you and/or your emergency contacts. 

Employee Leave Requests should be submitted at least two weeks prior to the scheduled leave date, unless the request is due to an unexpected emergency/event. The nature of the emergency should then be shared with management.

To return to work from an accident or medical leave, all employees must present a doctor’s release.

Any employee who fails to return to work at the expiration of a personal leave of absence will be deemed to have abandoned their job, unless Miles Tables is notified of a reason, satisfactory to management, for not returning to work at the end of the leave of absence.

Additional policies specific to either our events or restaurant divisions can be found in those sections of this book. 


You will receive verbal feedback and written evaluations throughout a year. This is intended to let you know how well you’re performing and to help you be more effective and productive. The evaluation also gives you the opportunity to share your thoughts about your performance and future goals with your manager. 

The evaluation process is an opportunity to identify accomplishments and strengths as well openly discuss areas and goals for any improvement. Depending on your position and performance, you may be eligible for a pay increase and or promotion. Pay increases are not guaranteed. Rewards are based solely on a person’s job performance and results.

Social Media Usage

While Miles Tables encourages its employees to enjoy and make good use of their off‐duty time, certain activities on the part of employees may become a problem if they have the effect of impairing the work of any employee; harassing, demeaning, or creating a hostile working environment for any employee; disrupting the smooth and orderly flow of work within the company; directly or indirectly disclosing confidential or proprietary information; or harming the goodwill and reputation of Miles Tables among its customers or in the community at large.

In the area of social media (print, broadcast, digital, and online), employees may use such media in any way they choose as long as such use does not produce the adverse consequences noted above. For this reason, Miles Tables reminds its employees that the following guidelines apply in their use of social media, both on and off duty. 

If an employee publishes any personal information about themselves, another employee of Miles Tables, a client, or a customer in any public medium (print, broadcast, digital, or online) that;

  1. Has the potential or effect of involving the employee, their co‐workers, or Miles Tables in any kind of dispute or conflict with other employees or third parties;
  2. interferes with the work of any employee;
  3. creates a harassing, demeaning, or hostile working environment for any employee;
  4. disrupts the smooth and orderly flow of work within the office, or the delivery of services to the company’s clients or customers;
  5. harms the goodwill and reputation of Miles Tables among its customers or in the community at large;
  6. tends to place in doubt the reliability, trustworthiness, or sound judgment of the person who is the subject of the information; or reveals proprietary information or Miles Tables trade secrets; the employee(s) responsible for such problems will be subject to counselling and/or disciplinary action, up to and potentially including termination of employment, depending upon the circumstances.

Cell Phone Usage

This is a hard one!

Over the years cell phones have become bigger and bigger parts of our lives. Cell phones are not to be used during your shift. Phone calls, text messages, social media are off limits. If a call must be made employees need to get permission from manager or captain. NEVER use your phone in vision or earshot of guests and customers.  



Meetings are an important part of our business. Staff and manager meetings should happen daily. Pre shift meetings are important for team communication.

From time to time company wide and or location meetings are held for a variety of reasons and can include new menu offerings, upcoming promotions, event planning, training, policies etc. These meetings are mandatory. You will clock in for meetings and only a manager approved absence will be accepted.

Most meetings offer employees the opportunity to provide valuable input for feedback and provide suggestions to enhance our working environment and the operation of the restaurant. 


Communication is an integral part of teamwork. Shifts go well when people communicate what is going on with the other personnel involved in the processes, and shifts tend to go very poorly when communication breaks down. It is therefore important that master open communication with your fellow team members in all departments of the restaurant. No job is more important than any other, and everyone should be brought into the communication loop. Doing so will increase your success, and the success of our team. 

It is also important for every employee to have a good sense of “what’s going on” in the restaurant. It is our responsibility to keep everyone informed of ongoing changes and news affecting the restaurant and our people. Such communication takes place primarily in weekly schedule emails (thus, it is very important that you read these) or in pre-shift meetings, general meetings and by posting notices and information in the schedule posting area. 


We cannot achieve our goals and provide the highest levels of service to our customers without working together as a team. Teamwork basically boils down to common courtesy and common sense. If a co-worker is overloaded and you’re not, help them in any way you can. It’s only a matter of time before they will return the favor.

Pitch in to help a customer 
whether they are technically
yours or not

There is no room for ego in customer service—our goal is to give the customer the best experience, the fastest service possible—in other words, allow others to help you make the customer’s experience the best it can be. Genuine teamwork makes for a much more enjoyable and satisfying work experience and results in happier (and more generous) customers. 

Proprietary & Confidential Information

It is illegal to steal, copy, communicate or transmit a former employer’s confidential or proprietary information. Proprietary information is defined as “the whole or any part of any scientific or technical information, design, process, procedure, formula, or improvement that has value and that the owner has taken measures to prevent from becoming available to persons other than those selected by the owner to have access for limited purposes.” Our internal business practices, procedures and recipes are of great value to Miles Tables. Employees are not to disclose any proprietary processes or recipes to any person.

Miles Tables will instigate legal civil action against anyone who violates this policy. 



There should be no solicitation or distribution of literature of any kind by any employee during actual working time of the employee soliciting or the employee being solicited. Working time does not include lunches and breaks. Any employee who violates any part of this policy will be subject to counseling and disciplinary action up to and including termination.


Non-employees are prohibited from soliciting and distributing literature at all times anywhere on restaurant property. Non-employees have no right of access to any area of the premises other than areas open to the public, and then only in conjunction with the area’s public use. 


You are requested to give a two-week notice of your plans to leave us. A notice is important so that we have time to hire someone to take your place. Giving a two-week notice is a professional courtesy and assures that you are eligible for rehire and will not have “left without resignation notice” on your employment record. 

 Getting Paid and Benefits!

How do I get paid?


Paychecks are available every Friday after 3PM during regular business hours. Paycheck hours will be from the previous week, Monday through Sunday. 

To view your direct deposit information online, follow these steps.


You’ll need an Intuit account. If you don't have one, you can sign up for one. To do so, you will need your Social Security number (SSN) and the net pay (your take home pay) from your last paycheck.


1. Open a web browser - go to

2. Click Sign Up and enter your email address. If you get a message that says you already have an Intuit account associated with this user ID then click the Sign In link and sign in to your existing Intuit account and skip to step 6.

3. Create and confirm a password you’ll use when you sign in.

4. Pick a security question. You may need this later if you forget your user ID and password. Click Sign Up.

5. Enter your SSN and the net pay from your last paycheck and click all done. 

Tips & Reporting

Restaurant Tipping

Miles Tables Front of House team members pool tips during their shifts. Cash tips are separated and it is the responsibility of all Front of House employees to declare their cash tips each week. The Credit tips are calculated via the POS system( square) based on the tips accumulated during the hours and employees working. The manager will submit tips on a weekly basis to the office and will be included in weekly paychecks.  

Event Tipping

Event tips are also pooled between all staff working events. Tips can be accepted but never solicited. If bartenders are given a tip they are NOT to start a tip cup. At the appropriate time tips are to be given to the event captain. If the client gives the captain tips it is to be pooled equally between the event staff (both front and back of house). If a tip is included in the bill by the client it will be treated the same way and be available after the client pays the bill.   

I lost my paycheck. What do I do?

Report lost paychecks to management. We will attempt a “stop payment” on the lost check and reissue you another check. The reissued check will incur a deduction equal to the bank stop payment charge.

Change of Personal Information


We ask that you report any changes of personal information (Address, Phone Number, etc.) to us by logging into BambooHR.  Once your information is entered into Bamboo, it will flow directly into deputy 15m later.

To updated BambooHR after login, click my Employee Information or the Personal Tab. From there you will see your address and contact details. Simply key over the existing data and hit save. Your contact details have just been updated and will be reflective in Deputy in about 15m. 

Worker's Compensation

Worker’s compensation provides benefits for employees who suffer personal injury from accidents or illnesses arising out of, and in the course of, their employment. An employee who is injured on the job, regardless of the severity of the injury or illness, should immediately report the occurrence to the manager on duty. The manager on duty will need to obtain information as to exactly what happened, how the injury or illness occurred, the exact time and location, as well as any witnesses to the occurrence.

If an employee experiences a disabling work injury, the nature of which necessitates an absence from work, management will provide the employee with information concerning his or her lawful benefits. 

Family & Medical Leave

An employee who has been employed for at least 12 months and for at least 1,250 hours of service during the previous 12 months, may be granted unpaid leave for one or more of the following reasons:

•    Birth of son/daughter and in order to care for such son/daughter.

•    Placement of son/daughter for adoption or foster care.

•    To care for a spouse, son, daughter or parent who has a serious health

A serious health condition that renders the employee incapable of performing the functions of his/her position.

A total of 12 work-weeks of leave during any 12-month period may be granted under this policy. Such leave must be taken on a sustained or uninterrupted basis, except that intermittent leave may be taken for serious health care of the employee, child, spouse or parent. You must provide as much prior notice as reasonably possible.

Food Safety, Our Overall Safety & Emergency Situations

Maintaining a Safe Workplace

Miles Tables is committed to maintaining a safe workplace for all of our employees.

The time to be conscious about safety is before an accident happens. Safety is everyone’s responsibility and is a regular, ongoing part of everyone’s job. You will receive more specific, detailed information and training on safety issues as an ongoing part of your employment. However, here are some basic guidelines and safety rules to always keep in mind:

  • Wipe up spills immediately.
  • Never rush. Always walk carefully. Even when it’s busy, be mindful.
  • Wear shoes with non-slip soles. They cost no more than standard shoes. Ask us about where you can purchase them.
  • Report defective equipment or tools to management immediately.
  • Never operate equipment unless you have been trained how to use inproperly.
  • Pay special attention when using slicers. They are sharp and move very fast.
  • Wear nylon, no-cut gloves when cleaning slicers. If you don’t have a pair, ask management.
  • Never try to catch a falling knife. Knives are easier to replace than fingers.
  • Let people know when you’re carrying anything hot. Don’t be shy. Yell out something like, “Hot food coming through.” Also, when carrying sharp objects such as knives, call out, “Sharps coming through.” And when rounding corners with your hands full, call out, “Corner.”
  • Don’t put hot food or plates in front of small children.
  • Use proper lifting techniques. Never lift too much. If it’s uncomfortable, make two trips or get some help. Remember to always bend at the knees. Lift
    with you legs, not your back.
  • If someone asks or tells you something, respond with “Thank You.” Not only does this let both parties know that the information has been heard and understood, it’s just common courtesy. Also acknowledge your coworkers communications verbally by saying, “Got it, thanks,” or something else that
  • lets them know that they’ve been heard and that the information was understood. 


We are obsessed with sanitation and food safety! Due to the nature of the restaurant business, it is ABSOLUTELY ESSENTIAL that EVERYONE follows safe food handling procedures. This is one area of the restaurant where there is absolutely no compromise.

NEVER take shortcuts on food safety and handling. Every day we are entrusted with the health of our customers. This is a huge responsibility, one that we must never take lightly.


Ongoing training about food safety issues in the form of bulletins, through meetings and or the employee communication channels (bamboo and deputy) will be provided. 

Following are some of the basic rules we ALWAYS follow and enforce:

•   Keep your hands washed. Always wash your hands after using the restroom, smoking, touching your hair, eating, sneezing or coughing. If you use latex gloves, change them frequently.

•   Never pick up glasses from the rim. This is one easy way to prevent yourself from getting sick and help to prevent the spread of germs.

•   Sanitize everything. Besides clean hands, use sanitizing solution to  constantly keep counters, cutting surfaces, and utensils clean. This helps to keep food handling areas and preparation tools free of bacteria. Also, keep all kitchen and prep areas clean at all times.

•   Prevent cross-contamination. Cross-contamination occurs when raw meat comes in contact with other food that will be served without further cooking. For example, never place raw chicken on a cutting board and then cut vegetables for an uncooked product on the cutting board without washing and sanitizing it first. The same rules apply for utensils like knives and portioning tools. Always wash and sanitize them after every use.

•   Keep food at the proper temperatures. Potentially hazardous foods like meat, poultry, dairy and fish should always be stored below 41º. Food that is cooking or in hot holding should always be above 140º. Bacteria count on food grows rapidly between 41º and 140º, so it’s imperative that our food products spend a minimum amount of time in the “temperature danger zone.”

•   Store food correctly. Raw meat should always be stored below cooked or prepared food. Raw poultry is always placed on the bottom shelf of the walk-in. Keep chemicals and cleaning products away from food products. 

Your Appearance


If short (shoulder length where hair does not touch shoulders), your hair can remain down. Hair should always be neatly brushed and styled.

If longer, hair needs to be in a ponytail, a braid, a hair clip, or a hair net, off the shoulders. Hair should be styled neatly as would be appropriate for an office setting, not teased and sprayed as if going out to a nightclub for the evening.


A minimum of jewelry should be worn while working in a food service environment. Small earrings, no longer than an inch, can be worn. Longer can cause potential problems and irritations, such as when you need to lean to serve food to customers. We don’t want long earrings dangling near someone’s face. 

Facial Hair & Makeup

Facial hair should be short, neat and well trimmed. 

Makeup is to be subtle, neat, and professional. Glitter and false eyelashes are not tolerated as they can make their way into customers’ food.

Let’s put it this way—if you look like you’re about to go to a rave or as if you are trying to emulate Lady Gaga, you will be sent home to tone it down a few hundred decibels. 

Hands & Nails

Hands are to be clean at all times, and nails trimmed short, filed, and clean nail beds (i.e., no debris under your fingernails). Press-on nails are not acceptable as they can also make their way into food. Acrylics are also not acceptable, as your hands are in bleach water so much that it can damage them and allow them to separate from the nail, also causing them to potentially make their way into food.

Health code states that fingernail polish and paste-on accents are not allowed. Health code states that no jewelry may be worn on your hands, wrist, or arms except a wedding or engagement ring (and only if covered by a one time use glove when preparing food.) 

Cologne & Perfume

No excessive cologne or perfume. This can be very irritating to customers’ senses. If you smoke, make sure that you thoroughly wash your hands (and use breath mints) so that the smell of cigarette smoke cannot be detected. This is also a very unpleasant scent for customers (and your co-workers).

Piercings, Gauging & Tattoos

We realize that this is a very popular form of self-expression, and a small to moderate amount of this is acceptable to us, as long as in good taste and not over the top. Piercings on the face are fine if approved prior to employment. All ear piercings, as long as there is no gauging, Monroes, and very small nose piercings (excluding septum piercings) are acceptable. All other piercings are off limits. Ear gauges under 1/4” are acceptable. Larger gaugings are not. If any gauge or piercing that is visible becomes infected, you will not be allowed to work until the infection has completely cleared up.

Tattoos are acceptable, as long as the content could not be construed as offensive.

We realize that you may not like these policies, but it is our prerogative as an employer to set appearance standards for our employees. There are many places that will hire persons with more extreme “body-accessorizing,” but we are not one of them. It is important that our customers not feel alienated by the people serving them. 


Smoking is not permitted at events, venues, clients homes, on or restaurant premises. Smoking is also not allowed in company or rented vehicles.

If you do smoke, you should quit. Please be mindful that the smell of smoke can stay with you and always remember to wash your hands. 

Accidents & Emergency Situations

Report all accidents, no matter how minor they seem, to the manager on duty. In the event of an emergency, like an apparent injury or choking situation, notify a manager immediately. Managers are responsible for calling 911 in the event of an emergency. In the event that a manager is not available, do not hesitate to call 911. 

Fire Protection

All employees must know the specific location and operation of fire protection in the restaurant.

We maintain three hand held CO² systems (one in the kitchen and one each by the front and back door). It is the manager on duty’s responsibility to set fire procedures in motion or to notify officials to take action. However, if a fire starts and a manager is unavailable, do not hesitate to utilize an extinguisher. If a fire does break out, assist guests in a controlled and orderly fashion to the nearest exit and out of the building immediately. Tell them the restaurant is under “Fire Alarm Status” and it is their responsibility to leave the restaurant through the nearest exit. 

Crime & Robbery

If you are ever involved in a robbery, DO NOT RESIST. Statistics show that people who resist are three times more likely to be injured than people who do not resist. The safety of you, your fellow employees and customers is our highest priority. Don’t be a hero.

Always cooperate fully and
do not resist! 

Policies, Procedures and Expectations  

The follow procedures are specifically written for those working at our restaurants. 

Managing Your Schedule

Schedules are prepared to meet the work demands of Miles Tables. As the work demands change, management reserves the right to adjust working hours and shifts.

  • Schedules are posted weekly through a software program called Deputy. You will receive an automatic email login shortly after you complete your new employee paperwork. 

•   Your new hire paperwork will be completed in another software program called BambooHR, which could have been what you submitted your job application through initially. 

You should arrive for your shift with enough time to make sure you’re ready to work when your shift begins. We suggest that you arrive 5 to 10 minutes before your shift begins so that you have time to get settled and ready for your shift. You should be ready to start work immediately when your scheduled shift begins.

Schedule changes may be allowed only if you find a suitable replacement for your position and get a manager’s approval. Deputy makes this process pretty simple to do. Once you login and watch the video tutorial, you will see how easy it is to change, confirm or even sign up for a shift.

Remember just how crucial each position is to the proper functioning of the restaurant

In accordance with Federal Minimum Wage Law, employees are paid overtime when they work more than 40 hours in one work week. Miles Tables's work week begins on Monday and ends on Sunday. Hourly employees are paid at one and one-half times their basic straight time rate for all overtime hours worked. Holidays worked will be paid at the normal straight time rate, unless doing so falls into overtime.

I'm going to be late. What should I do?

If you are going to be late, employees are expected to call and talk to the manager on duty at least 2 hours before they are scheduled to work.


Always arrive at the restaurant 5 to 10 minutes before your shift. 


Your scheduled time is the time you are expected to be on your job, not arrive at the restaurant.



Time Off

Requests for substantial time off (more than two days) should be made as far in advance as is possible (see vacation policy). We feel it is important to follow these procedures in order to eliminate possible misunderstandings or miscommunication. You can use either Deputy or BambooHR to request time off as both systems communicate back and forth with each other. If r

Remember just how crucial each position is to the proper functioning of the restaurant


Miles Tables usually requires high levels of staffing on and around holidays, sporting and other special events. We place a high value on family and personal time, and we understand that you have a life outside of the restaurant.

We will always try to find a way to work with you on your schedule requests. We do, however, ask you to remember just how crucial each position is to the proper functioning of the restaurant. Please remember that there is no assurance that you will get the requested time off, although we will make every effort to accommodate requests.

Due to the nature of the restaurant business, you will be required to work holidays. It is currently our policy to close the restaurant for business on the following holidays: Thanksgiving, Christmas Day, Easter, and Independence Day.

These closures will be evaluated from time to time and may be changed, as business conditions dictate. 


Vacations are provided by the restaurant to enable employees to leave their work environment for a period of time and must be taken within the year in which they are earned.

All full-time employees who have been with us for a consecutive 12 month period are eligible for a one week, paid vacation. Employees are considered full-time if they averaged 40 hours or more per week the previous year. 

Once you become eligible for paid vacation, you will see a policy labeled "Paid Time Off" appear in the Time Off Section of Bamboo with your available balance. 

We request 3 months in advance for all vacation requests. Requests are subject to manager's approval. To minimize the effect we ask that you plan your vacations during the slower seasons of our business. We understand that this can not always be avoided, but just ask you to be mindful of the timing. 

Employee Breaks & Company Food

Anyone working an 8 hour shift will be given a break at the manager's discretion.

Food is never to be taken from the restaurant or events. Failure to comply with this may result in termination. Beverages are never to be taken from display cases at any of the restaurants or from dry storage.

Coffee and tea is available at times and may be consumed with a lid. 

Dress Code 

Management Team & Front of House - Black Pants, Miles Shirt 

Management Team and Back of House  - Pants, Miles shirt or chef coach, hat

Delivery Staff - Miles Shirt, Black or Khaki pants 

To maintain our image as an exceptional, high quality  restaurant, we all need
to dress the part.


Serving The Customer

Our restaurant exists only because of customers, and, in particular, repeat customers who voluntarily choose to return here and spend their hard-earned money on our food and beverages.

Without customers, we don’t
have a restaurant.  
They are the only reason we are here.

As a result, taking care of our customers is our highest priority. It is, in fact, a privilege, never an interruption, to serve our customers. 

Serving Alcohol

Miles table does not have a liquor license. Therefore we do not sell alcohol, but from time to time we are asked to serve alcohol. Employees who serve customers alcohol must abide by the restaurant’s policies on alcoholic beverage service:

1.  We will not knowingly allow anyone on our staff that is under the legal drinking age of 21 serve alcohol.  

2.  We will not serve alcoholic beverages to an obviously intoxicated person.

3.  We will not knowingly serve alcoholic beverages to a person under the legal drinking age.

4.  It is our policy to card anyone who appears to be under 30 years old.

5.  We will offer non alcoholic choices such as soft drinks, coffee, juice,  etc. 

6.  It is our policy to get a sober family member or friend of someone appearing to be intoxicated to drive them home safely, or to call them a taxi. 

Telephone Courtesy

It is everyone’s responsibility to answer the phone. Always answer the phone promptly, within two to three rings, with a smile. Believe it or not, people can hear a smile over the phone and will usually respond in a positive manner. Always answer in a friendly, polite manner:

“Thank you for choosing
Miles Table, this is ___, how may I help you"

There is a good reason to end your greeting with your name. Studies have shown that this pattern makes the person on the other end of the phone remember your name more readily and leaves an opening for them to respond with real, interactive dialogue…”Hi, Brenda, this is Bob Thompson and I’d like to order a pizza to go….”

Respond to any questions for which you are absolutely certain of the answer. If you are uncertain, tell tahem you are not sure but that you will find out the answer for them. Ask the person if you may put them on hold for a moment and quickly refer the call to a manager or someone else who can respond appropriately to the call. Always ask the caller for their name and phone number (in case we need to ask additional questions, get accidentally disconnected, etc.). Always thank the person for calling.

Never accept collect phone calls from any party. Most of these calls are scams or wrong numbers. Never discuss sales with any phone solicitor. Tell all salespeople who call that all decisions regarding purchases are made by the owners and that we only accept in-person solicitations, by appointment only.

Catering / Events 

Policies, Procedures and Expectations 


The follow procedures are specifically written for those working at our events. 

About Our Events 

Welcome and thank you for choosing to be a part of the events division. At miles table and catering our goal is to exceed client expectations every time. We do this by believing and living our values and by teaming with a mix of full time and part time event staff. 

Who we are and where we came from... Today, more then 50% of our growing client base is made up of local businesses. 

As a growing company we have found the need to communicate our standards, procedures and policies with more and more people. This is our first attempt to create a clear and concise sort of manual for our people.   

We are only as good as the people we hire.  We can not and will not attempt to explain all the different circumstances you may encounter at an event. If you follow the basic procedures and values we know you can be a successful member of our team. 

Scheduling & Event Logistics 

(scheduling and event confirmation application) 

You have gone through the hiring process and have read or are reading this training manual. During your orientation, you were invited to create your deputy profile. It's sent via email and the application can be downloaded on your phone and we use it for company communication, event scheduling and task assigning.

Accepting Your Shift

If you have been invited to work an event it is important that you respond.  If you are able or not able to work, please respond through deputy within the first 12 hours of being asked. 

If you are not sure you are available, please respond as not available. We will offer the shift to the next in line. 

Getting To the Event

Most of our events take place in center city and the surrounding area. Event staff is responsible for finding their own transportation to and from the location of the event, unless given other specific instructions (such as loading and unloading the truck). 

Events more then 15 Miles from 2040 Lombard

At these events, we will employ a staff driver. A staff driver will use their own vehicle and will be paid leave time until staff are dropped back off at shop.

  • Staff drivers will be given a 10 dollars for the use of the vehicle. If the event is more 50 miles the staff driver will be paid .40 cents per mile instead of the 10 dollar flat fee.
  • One staff driver can take 4 staff members.  
  • Staff that work events more than 50 miles away (according to google maps), will be paid for 1 way of travel time. This means if the event is in Wildwood (90 miles away) the staff will be paid for the trip to the event.  
  • In the staff driver needs to pay for parking at the event, we will reimburse the driver upon receiving the receipt up to a maximum of $12. dollars. Staff driver and travel payments are the responsibility of employee to track and submit the pertinent information. The notes feature in your deputy app is the process for tracking.  

Be On Time

Lateness will not be tolerated, it is imperative that you arrive ready to work prior to your start time.   You need to be fully dressed and on location before your call time. If you are not fully dressed for set up and at the location, you are considered late.  

The commissary

From time to time event staff will sometimes be asked to come to Bok to load, unload or pack out. Bok is a community of businesses that operate in a repurposed public school.

  • Bok is located at 1901s 9th street Philadelphia pa 19146. Our commissary kitchen is located on the 3rd floor room 312 and 313. Please come and go quietly through the halls. We are not allowed to use the central bank of elevators as they are for roof access only. The east and west elevators are available and also the freight elevator.

  • There are two Loading docks at the building. One on Dudley street and one on Mifflin street. The Mifflin street has a handicap roll access and the Dudley dock is directly next to our registered van parking location. Locked dumpsters are located next to the Mifflin loading entrance.

Company Vehicles

It is a privilege to drive the company vehicle.

  • Texting and cell phone usage behind the wheel is not allowed.
  • If you need to make a call, please pull over. 
  • Smoking is also not allowed.
  • Please keep all vehicles free of trash and clean all spills.
  • Report any and all damage to the company vehicle immediately.

Dress Code and Uniform

You should arrive in uniform with the `exception of where the  black miles set up teeshirt. Your uniform should fit appropriately and be pressed properly. Shoes should be non slip and appropriate. Jeans, stretch pants, shorts or anything similar is not acceptable. 

If an employee is deemed out of uniform by a captain or manager, they may be asked to leave. If an event staff is asked to leave and the team is left short handed or we have to call a replacement, the employee may forfeit any payment for time accrued. Please pay attention to your attire as when you look good, we will look good. 

                                              Our Event Staff Uniform


Black Pants

Black Button down shirt

Black flat shoes and socks

Black bistro apron

Hygiene, Piercings and Jewellery

Your personal hygiene is a must and all staff members should be clean cut per health department requirements. Hair over the collar must be tightly wrapped or tied. 

Facial piercings including but not limited to tongue, eye brow and nose are to be removed before arriving for work.  

Jewellery is to be low key and if deemed inappropriate by event captain you may be asked to remove it. 

Uniform Purchase 

All of newly hired event staff will be required to purchase at a cost of $5 each the following. This cost will be deducted in your first paycheck. Please check with your manager if you have any questions. 

1 miles setup tee

1 black bistro apron 

Wine Key



At Event Location and Arrival 

Events take place at many different locations, sometimes at People's homes, office buildings and public venues. Event staff should arrive in uniform pants, shoes and set up shirt.  

If the event truck has not arrived prior to getting there, you are not permitted to enter the clients home.  You should find the loading dock and wait to help when the truck arrives.

Unless permission is given, event staff should not speak with the venue coordinator or client. 

When to Arrive

Typically, event staff are scheduled to arrive 2 hours prior to service.   This is a very short time get the truck unloaded, remote kitchen functioning, buffets bars and tables set up.

Event staff must move quickly and efficiently to insure the event is set up timely. We expect all food service and buffets set 15 minutes before guests arrive. 

Personal Items, Cell Phone Use and Smoking

Personal Items

Please do not bring personal items to work or our events. We are not responsible for your things. Your items may be left unattended for some periods of time, so it is important to only bring what you need. 

Cell phones

This is a hard one! Over the years cell phones have become bigger and bigger parts of our lives.  Cell phones are not to be used during your shift.  Phone calls, text messages, social media are off limits.

If a phone call has to be made, employees need to get permission from event captain or manager. Never use your phone in vision of the guests.  


Smoking is not permitted at event venues or clients homes, in company or rented vehicles. Smoking at the shop is in designated areas only (area away from the doors).


The offering of tips happens sometimes, but it should never be solicited. If it does, it should be pooled per the below policy. 

  • It is never acceptable to start a tip cup, this includes the bar area. Any tips provided to the bar tender should be placed in the bar tenders apron or a cup hidden from customer site. 
  • At the appropriate time, any tips given to the bartenders should be given to the event captain. Event captains will split the money according to hours worked at the event and by the number of employees. If tips are given to the event lead or event staff, the same procedure is to be followed. 
  • Tips should never be split in front of guests. If it can't be easily split, the event lead will return the money the office, where it will be split appropriately and paid in the next pay check run.
  • All event staff including the kitchen team should be included in the pool.
  • If a tip is added to the bill by the client it will be treated the same way, meaning split between all event staff and hours worked.  

Event Setup 

Unloading the van or truck 

Events require everyone to unload and load the van or truck.  Be careful and work as a team. Equipment and food carts are heavy and fragile.  Lift with your legs and use a partner.

The basic requirements for this work include the ability to lift heavy objects. We are all part of the team. Don't try to do it by yourself and always have someone help.  Carts should be loaded to hold clap boxes, use hand trucks and flat beds as needed.

Once we have unloaded the food equipment, the event caption or chef will designate the staging area. The kitchen, pantry buffet and bar locations will be previously mapped and discussed with the client by the event planner. The event staff is not to ask the client questions. All questions should be directed to event captain or chef.

If a situation arises, the event planner or captain will make decisions to talk to client. The event captain may designate staff to place the bar and buffet tables in place.  

Setting up buffets 

The first step is putting the tables in the designated locations. The second step is putting the right sized linen, 90/156 for a 8 ft tables and 90/132 for 6ft tables.

Please be sure the seams are not showing and the cloth is even on all sides. Once you begin to place items on buffet you can not straighten the cloth.  

Dinner buffets 

Always start a dinner buffet with the plates. Designate the flow of the buffet and use the plates at the starting point. The event captain should pull his or her lifts for all the buffets. After plates start with salads, vegetable salads, alternating the height of the dishes with an assortment of risers. The platters should use the event order to map your buffet, food items that may have limited quantity should be kept at the end of the buffet. Build with empty platters and coordinate with the chef the platters being used. 

Sterno is to be lit 30-45 minutes before food is scheduled to be set up.

Serving pieces should be set and choose the appropriate utensil for the job. Sauce bowls are to have smaller spoons , scissor tongs for salad, spatula for lasagna, etc. Always leave a few extra utensils at the buffet table for when utensils are dropped. 

During our Events


If an event lasts more than 4 hours, staff members will receive a 15 minute break. Please speak to your event captain or manager should you have any questions. 

Basic buffet procedures 

Always platter food in back and switch trays before 3/4 is gone. Always have 2 people to manage a buffet, 1 to stay on floor and help guests and the other to pick up empty platters, run platters and/or communicate with kitchen 

  • Never leave an empty food tray or chafer on buffet 
  • Never marry food on the floor always bring back to kitchen.
  • Never leave buffet back ups under the buffet, this includes sterno, plates, cutlery, serving pieces or napkins.
  • When using real china, the seating tables will be set with the silverware and napkins.
  • 1 single sided buffet per 100 guests   

Appetizer buffets 

All the same principles of height apply, so be sure linens are set properly. Grazing buffets tend to have multiple locations for small plates and usually paper napkins. Always keep trays full and looking presentable. Be sure to set the buffets with the appropriate serving pieces.  

Station buffets 

Station buffets need to be managed by event staff. Sometimes they will be action stations such as a carver or pasta bar.  Plates tend to be a little smaller than dinner plates (8 inch or so). Depending on the amount of station buffets, a minimum of 2 plates per guest may be required. 

The Bar 

Event planner should have a detailed list of all beverage service items, glassware and specialty cocktail types. Bartenders are to locate all the necessary liquor, beer and wine. The bartender will set up the bar table cover with the appropriate linen, 90/156 8ft -90/132 for 6 ft tables . 

  • When unloading the truck or van the ice buckets are to be put in the staging area along with the ice. Don't bring ice bags into the clients home or office with out proper leak protection.
  • Ice the appropriate amount of beer for the event.  Weddings and weekend evening events tend to be drink more. Corporate gatherings tend to not drink as much beer. Try to gauge the crowd.  Back up liquor and beverages are to be kept in the staging are or another designated area visible to staff but not clients. Do not put extra beverages under the table.
  • Save the empty boxes and keep dry products away from the ice.
  • Periodically ice more beer and white wine as needed ...they take approximately 25 minutes to get cold, depending on ambient temperature.
  • Always keep the bar neat and clear of trash. Never put a tip cup out. At the end of the event, wipe beer bottles and place in dry boxes. Wipe wine bottles and put them neatly in boxes.
  • All bars have a beginning and end time agreed by the event planner and client. Bars are to be fully stocked 15 minutes prior to event bar opening. At no time is a bar to be left unattended.  
  • Always save a beer box and wine box under table for empty bottles, have a plan to separate recyclables.
  • It is the Bartenders responsibility to insure that the floor areas are covered to prevent any damage.  Keep recycling separate in beer and wine boxes.
  • When serving liquor, always keep the lids to the bottles. Bartenders are expected to have their own speed pours and wine key for events.
  • Always take opening and ending inventory.  Bartenders are responsible for the control of beverages. Opening inventory and closing inventory is to insure nothing goes missing.
  • The bartenders are responsible for having a standard bar kit that includes shaker, wine key, bottle opener, small knife, garnish kit, speed pours. Microfiber bar rag and bistro apron are part of the standard kit. 

Left Over Food & Booze

All left over beer wine and liquor is to be dried and packed appropriately. The alcohol is either the property of miles table catering or the client. The event lead will direct where the left over alcohol goes.  At no time are bartenders to take alcohol, even if a client offers. This is could lead to immediate dismissal. If you don't know where you are to store left over alcohol, consult the event planner or head chef or event lead. 

No opened bottles of alcohol should be taken from the premise. All open bottles are to be left with the client as its against the law to transport open alcohol. 

If food was on buffet for extended period of time, we will not reuse. Served Buffet foods should be packed for the client.  It is the clients discretion to discard or take home. The left over food is not for consumption of the staff. It is not to be wrapped up or taken home by staff members.

Event chefs and servers are to be mindful of the amount of food needed. For example if the guests are done eating, chefs and servers should not put full trays and platters of food.

To ensure great events with bountiful displays,  we will send extra food items. Many times these don't go out and are kept in our control. This food is to be taken back to shop and labeled for the production kitchen. 

Closing Down

Hey it is time to go home! Keep in mind that we should always set up with a plan for breakdown. 


Most events include rentals, such as glassware, tables, chairs and linens. Event staff should communicate with the event lead about these items. It is our responsibility to neatly organise the rental equipment at the location for pick up by outside vendors or to be brought back to our shop.

Table clothes 

Linen table cloths and napkins, most of the time are to be taken back to the shop. Linens stay on all tables until the event ends. The Captain may designate an event staff to count and bag linens . Be mindful, and place all linens in CLEAR TRASH BAGS, so they are not confused with trash.  Always put lines on trucks last. 

Truck Arrival

When the truck arrives at a venue, paper products, serving pieces, platters, food and buffets are organized and in individual containers. It is important that everything is neatly packed and organized for effective loading and unloading.

All venues and jobs will not be the same, but a systematic approach needs to be followed to ensure efficiency and to prevent items from breaking. Things that are the same, should be packed together, such as

  • Food with food, and cold food with cold food, etc
  • Forks go with forks and napkins can be neatly wrapped for effective breakdown. 
  • Soiled platters are wrapped to insure they do not break in transport.  

Employee Handbook

Acknowledgement & Receipt

This handbook is a general guide and does not constitute an employment agreement (contract) or a guarantee of continued employment, either in whole or in part. It is simply intended to outline the benefits, work procedures and requirements for all employees or contractors.

It is further understood that the Company reserves the right to change the provisions in this handbook at any time, such as adding, deleting, or changing any portion of it, with or without notice.

It is policy of the Company that employment and compensation of any employee or contractor is at will and can be terminated with or without cause, at any time, at the option of the employee or at the option of the Company. 

All employees and contractors are expected to abide by the rules and regulations as set out in this handbook, and understand that they are at-will employees or contractors.

I acknowledge receipt of, and have read, this handbook of the benefits, policies and obligations as an employee or contractor of Miles Tables. I understand the standards of conduct and each of the rules and regulations which I am expected to follow, as well as any additional policies given either written or verbally. I agree to abide by all of them.

__________________         _______
   Employee Signature                Date

1. Are your workplace demographics changing?  
2. Do you feel that your workplace is ready to transition to modern norms?
3. Is there conflict between the Boomers, Generation X's and Generation Y's?  
4. Are you challenged in attracting and retaining Generation Y's?
5. Is your workplace ready and adaptable for a cultural transition?

If you answered YES to one of the above questions you could benefit from my expertise and help in this area. I'm on the cusp of Generation X and Generation Y and I've worked with Baby Boomers. Most recently I worked as the GM of People & Culture for Vend HQ, a global technology company which has won numerous awards for its culture and innovative achievements. 

My expertise lie in designing assessments which identify where your culture sits and what strategies, behaviour or cultural changes are needed to achieve your desired outcome. I can partner with you to help in the execution of some of these strategies, or simply provide you with recommendations. 

Please take a look at this video of a Generation Y workplace and see how it compares to your organisation. 

You could of course do nothing and let your culture involve organically, or contact me for some help. In 5-10 years statistics indicate that 70% of our workplace is going to be made up of Generation Y's. Is your workplace and team ready for this transformation?