Staff Information

This is Pure Joy! Welcome to the

Team. We all want to do work we are
proud of in a fun, challenging
environment. That means…

Grumpiness Laziness Anger Hangovers

This is an important celebration for
our clients, and they’ve
hired the best! (That’s you!)

We are honored to be a part of it.

 The Look
Your uniform needs to look professional. For Set up, wear a
simple white undershirt or tank with no logos or writing.
For the event:
*Clean, Ironed, white, long sleeved button up shirt (no frills)
*Black Pants (not denim)
*Solid Black work shoes (not canvas or open toe)
*Black Socks
*Long Neck Tie

Overall Presentation should be clean cut, clean

nails, and hair must be short, or up the entire time
on location.
And in your pocket…

*a lighter *a pen *a wine opener *Pure Joy Business Cards

 Getting There
You are welcome to arrange your own carpooling.
If you’re the driver, look up the event location ahead of time and make
sure you understand where it is, and can figure out what time you need to
leave in order to arrive on site on time.

PUT THESE NUMBERS IN YOUR PHONE RIGHT NOW

Patrick 805-340-8063
Alizabeth 951-333-4705
Ellen 805-284-1974

If you are physically incapable of working your shift due to illness or injury,
don’t wait until the last moment to call out
so we can have a chance to replace you.

First- call the office at 805-963-5766 if its Mon-Fri

Otherwise- if it’s a weekend or after 5:00pm you must call the Supervisor on your
staffing email
 Some Important Policies
Food Allergies can cause the death of an event guest.
KNOW WHERE YOUR NUTS ARE!
Other common allergies are Gluten & Shellfish

*Eat before you get there. Your supervisor will let you
know when it’s break time

*Always use gloves when handling food or ice

*Don’t smell like smoke.

*You are to consume absolutely NO Drugs or Alcohol

when on staff for PJC
 How do I get staffed for an event?
All Staffing correspondence is done through email.
Seriously. Don’t call the office.

A Staffing email is sent out on Thursdays. You will not be staffed unless you reply to this email
that you are available.
Then, on Tuesday if you are staffed you will get an email with all the details for the event. You
must then reply to this email and confirm the shift you were scheduled for.

Your email confirmation is required by Thursday at 12pm or your shift will be given to someone else.

*No shows are inexcusable. No show=No work again.

*All staff gets graded at each event. That grade determines your priority on the roster, tip share, and your pay
 How do I get paid?
You can pick up your check on Fridays bi-weekly here at
PJC Headquarters:
111 East Haley Street, Santa Barbara

*We recommend that you pick up your checks rather than having them mailed. Often
there is cash in them and we don’t want them getting lost!

*We start you as a temp at $12 per hour +gratuity. Wages are based on your experience
and value to the team….we are always looking for people to move up in the company!

*When it’s time to fill out the paperwork we will let you know.

*You are responsible to report the income you receive from tips.
 General Tips
when working an event
*Don’t be afraid to ask. Even if we look stressed out.
*We work as a team, so don’t drop the ball. When asked to do something, follow-thru to completion
*Learn and pass it on! You will always be learning new things. If you see someone doing something wrong,
take the time to teach. It may be their first day!
*Walk calmly instead of running. Looking frantic is unprofessional and we never want the host to think
“every thing is not ok”

*At no time should you be on your phone, texting, instagramming, snapping, facebooking, etc. It is also
not ok to post about the event you are working. Ask the supervisor if it’s ok to take a picture. If you took
a great shot, send it to [email protected] and we will post it and give you photo cred.
*Stealing anything from our clients, PJC, or venues is completely unacceptable. It could destroy our
reputation. If anyone is caught stealing, even a bottle of wine, we will call the police and prosecute.
*Remember to check out with your supervisor at the end of your shift. Don’t just leave. Do we really have
to say that?
 On Arrival…
Set up is fast and intense…be on your toes

FIRST
Un-pack the van. Never walk past it empty handed!
Ask where the box goes and bring it to it’s home, Never on top or under a table.

NEXT
After the van is unpacked, we move all the tables into place. See the schematic on the clipboard.

-Make sure there are trash cans with liners on the floor so things stay clean.
-Linens can be distributed to each table as they are labeled. Set on top of the table first, then open after all the
tables have linen.
-Once the big pieces are in place, the next level would be food stations with chafers,
décor and scullery.
 Sculler-what?
The Scullery is where we bus dirty dishes, flatware, glasses, etc.
It should be set up near the kitchen but out of the way.

There should always be:

*a trash can
*a recycle can
*a scullery bucket with a strainer
*all empty crates for plates and glasses
*Flatware box (if there isn’t one, use an empty beer box from the bar)

When bussing, make sure glasses are going in the correct racks and are turned up-right. No
mixing glasses in racks.
 Scullery Cont.
Keep it organized! It will help you later when the event is over.

*At the end of the night, remember to check under tables for any
fallen glasses or silverware.

*Some items being bussed belong to PJC. The supervisor will let you
know what these items are and set up a separate bus tub for these
items so they can be washed and brought back to our headquarters.
(i.e. butter ramekins, demi spoons, shot glasses, etc.)

*There will also be a designated bag for compostable

items. This includes compostable plates, paper napkins,
& bamboo skewers.
PLEASE NO FOOD IN THESE.

*Remember to recycle any bottles and plastic cups in

the recycle cans!
 More Set-Up Commandments
*The Dolly is there to help. Don’t lift heavy things
*Use “Skiddy” pads under hotel pans, carving blocks, and coffee pots. Everything
has to be secure!
*When setting up votives, make sure the wicks are erect. This way you aren’t
pissed when you have to light them later and adjust each one again.

*There will always be a picture, but for Buffet and Food

Station décor the general rule is always “Cluster don’t
Scatter.” Groups of 3 are best. Try cascading and using
risers! Gaining skill in this area really increases your
value.
 Linen
Each event will have a linen captain assigned.

*The supervisor will give you a piece of

paper listing your responsibilities, take it
seriously and make sure to see them through

*The linen must be counted at the end of

each event and are very expensive to replace

*Keep rental linen and PJC linen in separate

CLEAR bags located in the kitchen box
 Table Setting 101
All Guest Tables should be at least arms distance apart (bend over!)
The Clipboard will have a table setting plan sheet that is your guide.
Before you start, make sure your base table linen is
straight and all seams are facing the same way.

There will be a plan on the schematic for number of

guests per table. Once established, you can start setting!

*Make sure the plate is flush to the

table edge
*The Dinner fork will go closer to
the plate and salad fork to the left
of the dinner fork. If there is no
plated salad, this fork will be
crossed off.
*The glasses are nearly touching in
a tight cluster
*Our signature napkin fold is neatly
placed on top of the plate along
with a fresh sprig of lavender
Table Setting 101 Cont.
Glassware
*Water glasses get an alternating citrus slice (use gloves!) & are filled 2/3 full with water.
Check with the supervisor if the venue water is potable or if you need to use a water jug.

*The glasses are topped with ice just before the guests arrive to be seated, again, use a
glove.

*If there is pre-set wine glasses then we place a bottle of white and a bottle of red on
each guest table. Your bartenders will have these bottles ready for you. As guests are
being seated, pour wine for them.
 Cocktail Hour
Get ready… the Party is starting!
*Greet guests arriving with beverages first, wearing a smile
*If there’s a line at the bar, let the supervisor know right away so
they can assign someone to help
*If there are passed appetizers, always know what you are passing.
Remember where your NUTS are. Make a point to feed all the
guests, not just the ones standing by the kitchen!
*Don’t forget to feed the VIPs (parents of the happy couple, etc.)
*Passed Appetizers should always be presented with PJC cocktail
napkins
*For stationed Appetizers, refill with a presentable
tray. Keep table looking fresh and clean through
the hour
 Dinner Hour
Bad things to say:
“We’re out of that.”
(always check with the chef, then offer something else)
“I don’t know.”
(Instead say “Let me find out for you sir”)

*Never, Never, Never stand around

(especially at the bar). Keep Busy! If you are
not assigned a specific job, check on tables,
bus, pour water/wine, etc.

Did I say BUS? Bus, Bus, Bus

(except water glasses & full glasses.
Leave those for last)
 Food Service
*Serve plates on their left, and clear from their right asking
“May I take that?”

RUNNERS:
*If you are assigned as a “Runner” for buffet or Stations service, you have a
very important job: keeping the station full, bountiful, and clean during the
entire dinner service.
*Don’t wait until the chafer is empty to re-fill it! Anticipate and have a new
pan ready to go out.
*Tools for your pocket: small cheese knife from the kitchen box to help with
getting hotel pans out of the chafer, 2 towels for hot platters, some gloves in
your pocket (just in case)
 Clean up and Break Down
Teardown should be happening when the event is still in process. You can
discreetly break down the buffet, bars, & stations when we have a chance.

DUMPING
Any water, or leftover ice can go in a floor drain. Out of the way where it
won’t harm anything. Some venues have specific instructions on where things
can be dumped so check with the supervisor.
The trash bags can be removed from the cans and brought to the trash
receptacles. Never in the van!

CLEANING
*As soon as the event is over, blow out the votive candles so they can cool down
and harden. Later they can be bussed and put back in the box they came in.
*Always assume you will be the last person to touch the item before the next
party. So make sure things are clean before they are put back in boxes.

*Empty your pockets before you turn in your apron. Seriously, one piece of
chocolate or some chapstick can ruin the whole load!
 Hey, Bartender…
On Arrival
Check your Bar Sheet (on the clipboard)
This has crucial information specific to your event including
timelines, specialty cocktail directions, glassware, toast times, etc.
You must know when the toast will be, or if the couple has a
special bottle for certain guests, etc.
*Do I move the bar? What time? Is there a welcome bar?

*Make Sure your ice is in the shade. Protect it! That’s all you have, so
don’t ice your beverages too early.
*Find your bar box and unpack. Make sure your “Bar Closed” sign is on
the Bar during set up
*The floor should be clear of boxes and crates ½ hour before guest arrival
*Your citrus, iced tea, OJ, and garnishes will be in the kitchen. Use your
glass pitchers for iced tea and water
*Use the PVC pipe in the back of the van as your risers for the bar front table.
Remember to return them at the end of the night!
*We have a strict policy of no lines at the bar, so make sure you are following directions
on your pre-pour and have them ready 10 min before you expect guests
*If you need help…ASK!
 Big No No’s
We. Do. Not. Serve. Shots.

*We provide the liability insurance to serve their alcohol, so we are responsible if people are
over-served. If you think someone is being over-served, tell the supervisor and cut them off.
*The Bar closing time is strict. When the bar is closed, NO more alcohol service. Get the
alcohol out of the bar area early
*No staff drinking will be tolerated at all
*We do not accept tips. Do not put a jar out ever. Graciously respond that “The host has
already taken care of the gratuity.” If they are forced on you, it must be turned in to the
supervisor at the end of the night & pooled with the main tip. Accepting tips at the bar can
hinder the overall tip for the entire staff
*Never leave the bar unattended
*Never ice the soda cans, they are poured in a cup over ice
*Don’t let the staff chit chat at your bar
*”Dude, here’s your drink bro.” – Just don’t.
 More about the Bar
*Our guests drink for many hours, so fill those cocktail glasses with ice!
*Pure Joy strives to be as green as possible, please remember to recycle those cans, bottles and
plastic cups
*If there is champagne for the bar (not just the toast), make sure you have a bottle displayed on the
bar in ice
*Keep in mind, Bar staff will occasionally work on the floor during dinner service
*When you have no guests at the bar, always be cleaning and condensing. The bar should be almost
empty when the last song is played.
*Save boxes in the scullery area to re-pack later
*Plan ahead your table red and white wines, have them and the champagne ready and open for the
servers at the right time
*Save the corks! You will need them later
*If it’s in your bar box….that means we want you to use it! Muddlers, décor, specialty straws, etc
*Keep your ice bucket clean and empty of water

At the end of the event…

*Re-pack your tools, CLEAN (not sticky) and make sure to dry those rinsed out ice tubs
*Assist the client in loading up un-used alcohol, open unwanted wine can go to the kitchen
for sauces
*Remove and replace the PVC risers to the van, as well as any Bar mats used
*Once you have completed your clean-up, help the rest of the staff
 Lastly…
What Pure Joy Expects From You:
Get serious, focused and engaged. The events are generally a
very big deal to the client - like their wedding day. So, take it
seriously. Really helping make it successful is the key to a
high grade from the supervisor and closer = more work,
higher pay and bigger share of the tips

Our Mission Statement:

PURE JOY
Pure joy for life,
pure joy in creating,
pure joy at work,
pure joy for our clients & guests
Second to Lastly…
Safety Absolutely Comes FIRST:
At Pure Joy, we want to ensure everyone feels safe in their
work environment.

If there is ever ANY time you feel unsafe from

another employee, a guest or another vendor
it is VERY IMPORTANT you tell the Supervisor on
duty at that very moment. They will handle the
situation accordingly. This includes physical,
mental and verbal.

We hope that nothing like this would ever occur, but it’s
important for you to know, it’s a safe place and don’t hesitate
to bring it to our attention. Thank you!
Early Bird Catches the Worm!
At Pure Joy, the faster you respond the better! Making
[email protected] a VIP member on your phone
will help ensure you can respond in a timely manner. Here’s
how you do it:

Apple Phone:
1. Launch the Mail app from the Home screen
of your iPhone.
2. Tap Mailboxes in the upper left corner of
your screen.
3. Tap the ⓘ on the right end of the VIP inbox row.
4. Tap Add VIP.
5. Tap on the name of the contact you'd like to
add to VIP.

Android Phone:
I have no idea. You’ll need to figure that one out on your own. ☺
Thank you for taking the time to read through this carefully!
We are looking forward to working with you all.
Make sure you complete the super hard quiz and email it back
ASAP
Yes, if you did it last year you need to do it again.