Graffiti Pasta — Employee Standards & Rule Book

Brand: Graffiti Pasta (Denton, TX) Document Type: Employee Handbook Version: 2.0 Date: 2026-03-16 Prepared by: Optimus / ACM Creative Concepts Operations Status: Draft — Pending Distribution Approval

How to Read This This isn't your standard boring HR packet. No one here is trying to bury you in corporate jargon. This handbook is written the same way we work — direct, real, and with a little personality. Read it cover to cover. Know it. Live it. Because at Graffiti Pasta, the standard isn't a suggestion — it's the brand. And the brand is worth protecting.

Welcome to Graffiti Pasta
Graffiti Pasta Culture & Philosophy
Code of Conduct
Uniform & Appearance Standards
Table Service Flow
Scheduling & Attendance
Accountability & Performance Standards
Phone Etiquette & Guest Engagement
Opening, Running & Closing Duties
Training & Development
Food & Beverage Standards
Safety & Compliance
Employee Benefits & Perks
Payroll & Compensation
Technology & Communication
Acknowledgment Form

1. Welcome to Graffiti Pasta

Mission Statement

At Graffiti Pasta, our mission is to disrupt the traditional pasta experience by blending bold flavors, street art energy, and unapologetic hospitality into every bite. We believe pasta is a canvas and every dish we serve is a work of edible art, designed to surprise, delight, and bring people together.

We are here to break rules the right way — by honoring Italian traditions while redefining them with fresh ingredients, fearless creativity, and a service culture that feels more like a house party than a dining room.

Our team is the heartbeat of the brand. We value accountability, creativity, and hustle. Every shift is a chance to elevate the experience not just for our guests, but for each other. We grow together, we win together, and we show up for one another every day.

As we expand through franchising, our goal is to stay true to our roots while giving passionate operators the tools, support, and freedom to bring Graffiti Pasta to life in their communities. From training to tech, from marketing to menu innovation — our franchise family is built to thrive.

We don't just serve food. We serve personality, passion, and a little bit of controlled chaos… In the best way possible.

2. Graffiti Pasta Culture & Philosophy

Before we get into the rules, you need to understand who we are. Everything in this handbook flows from this.

We didn't build Graffiti Pasta to be just another restaurant — we built it to break the mold. We exist at the intersection of chaos and craft, where flavor meets attitude and every plate has a point of view. This is more than a job. It's a movement. A family. A vibe.

What We Believe

Hospitality isn't robotic — it's real. We don't do scripts. We do energy, connection, and presence.
Food is art. Every plate that leaves our kitchen is a chance to express something bold, beautiful, and delicious.
Everyone contributes. Doesn't matter if you're a barback, host, cook, or GM — you're part of what makes this place hum.
Pride is earned. Our crew shows up, holds it down, and carries themselves like the professionals they are.

What We Expect from Each Other

Accountability without ego. If you mess up, own it. If someone calls you out, listen. If you see someone struggling, step up.
Positivity over drama. We don't do gossip. We do growth.
Collaboration over competition. We're not here to one-up each other — we rise together or not at all.
Feedback is fuel. Whether you're giving it or getting it, keep it constructive, honest, and rooted in respect.

How We Show Up

We show up ready, sharp, and in uniform.
We know the menu. We know the mission. We know the music.
We handle pressure with style and keep it cool when it gets wild.
We treat guests like family — even the difficult ones.

Representing the Brand

Whether you're on the clock or off, people associate you with Graffiti Pasta.
We ask that you represent the brand with pride, professionalism, and personality — especially in public and on social media.
Being part of this team means being part of something bigger than yourself. Don't take that lightly.

GP Quick Take: The culture isn't a poster on the wall. It's how you carry yourself at table 12 on a Friday night when you're triple-sat and the kitchen is backed up. That's when it counts.

3. Code of Conduct

At Graffiti Pasta, how we act matters just as much as what we serve. We're more than a team — we're a crew, and every member represents the brand, the experience, and the vibe. These standards exist to protect our culture, keep things professional, and make sure everyone feels safe, respected, and empowered to thrive.

1. Respect & Inclusion

Treat every guest and team member with dignity and respect, no matter who they are or where they come from.
We do not tolerate discrimination, harassment, bullying, or exclusion of any kind — verbal, physical, or digital.
Diversity fuels creativity. We embrace individuality, but we lead with kindness.

2. Professionalism & Attitude

Show up on time, in uniform, with a good attitude.
Handle stress like a pro — keep your cool, don't take things personally, and always aim to solve, not escalate.
Personal drama stays out of the building. Bring your best self to work.

3. Guest Interaction

Greet every guest like they're a regular — even if it's their first time.
No eye rolls, sarcasm, or negativity at the table or bar.
If a guest has a complaint, listen first, solve second, and ALWAYS inform the manager in real time.
No inappropriate language or behavior, even if you're joking.
No religious or political conversations or comments, even if you're joking.

4. Substance Use

No drinking or drug use on the job — period.
If you're caught under the influence during a shift, you'll be asked to leave immediately and may be subject to termination.

5. Personal Devices

Phones should be put away during service unless you're using them for job-related tasks (manager-approved).
No texting, TikToking, or scrolling while guests are present.

6. Honesty & Integrity

We trust you — but that trust must be earned and protected.
Stealing (money, food, time, or supplies) will result in immediate termination.
Always own your mistakes and learn from them. Accountability is how we grow.

7. Representing the Brand

Whether you're on shift or off, you represent Graffiti Pasta.
If you're rocking our gear, working an event, or even posting online, keep it real and keep it respectful.
Take pride in our brand — and help us build something worth protecting.

If These Standards Are Broken…

First time? Expect a coaching session or a verbal warning.
Second time? Written warning and a serious check-in.
Third time? Final warning or termination, depending on the situation.
Major violations (theft, harassment, violence, etc.) may result in immediate termination without warnings.

GP Quick Take: These aren't rules to trip you up — they're the floor. The minimum. The best people on this team operate way above this list because they actually give a damn.

4. Uniform & Appearance Standards

At Graffiti Pasta, we believe how you show up says everything. Your uniform isn't just what you wear — it's how you carry yourself.

Mechanic Shirt

All team members must wear a clean, branded Graffiti Pasta mechanic shirt — can be buttoned or unbuttoned.
Shirts must be clean and wrinkle-free when clocking in.
Personal style is welcome — patches and pins are allowed, as long as they are non-political, non-religious, and family-friendly.

Undershirt

You may wear a plain, solid-colored undershirt under your mechanic shirt.
No logos, patterns, or graphics visible at any time.

Bottoms

Acceptable options: jeans or long pants (black, dark denim, or neutral tones preferred).
No shorts, leggings, joggers, or sweatpants.

Footwear

Closed-toe and non-slip shoes are required.
Style is flexible, but shoes must be clean, secure, and safe for fast-paced work.

Hats

Only Graffiti Pasta-branded hats are allowed while on shift.
No personal caps, beanies, or unapproved headwear.

Hair & Grooming

Hair must be clean and tied back if long.
Female staff must wear hair in a ponytail — top buns are not permitted (they shed).
Male staff with long hair must tie it back securely.
Beards must be groomed and neat.
Fingernails must be clean and at a safe length for food handling.

Required Tools (Bring These Every Shift)

Server book
Notepad for order-taking
At least two pens
Beverage napkins

Cleanliness & Scent

You must show up clean, showered, and free of strong odors (including cologne or perfume).

GP Quick Take: The uniform is your canvas. Keep it clean, wear it with pride, and make it look like you meant to be here.

5. Table Service Flow

This is the heartbeat of the guest experience. Every table, every shift, every time — this is the standard.

The Greeting

Every table must be greeted warmly within 30 seconds of being seated.
Lead with: "Hey, I'm [Your Name]. Have you been to Graffiti Pasta before?"
Drop a beverage napkin on the table immediately — it signals the table has been touched.

Building the Experience

Introduce yourself and highlight any specials or standout menu items.
Always offer an appetizer and suggest a signature cocktail up front.
Recommend adding a protein to any pasta dish — it's an easy upsell.
Encourage guests to explore the Build Your Own Pasta option.

During the Meal

Pre-bus constantly. Manicure the table throughout the visit.
Refill drinks before guests have to ask.
Check back within two bites of food delivery: "How's everything tasting?"

Closing the Table

Always offer dessert before presenting the check.
Present the check promptly once the table is ready.
Thank the table genuinely.

GP Quick Take: Every table is a performance. You're not just taking orders — you're guiding an experience. Own it from napkin drop to final goodbye.

6. Scheduling & Attendance

Clock-In / Clock-Out

You must clock in and out at the beginning and end of every shift — no exceptions.
Always clock out for breaks, and never clock in early without manager approval.
Do not clock in for someone else or ask anyone to clock in for you.
All checks must be closed from your screen before clocking out.

Tardiness

Being late throws off the entire flow. If you're running behind, call or text your manager ASAP.
Three or more late arrivals in a 30-day period may result in disciplinary action.

No-Shows & Call-Outs

No-call/no-shows are grounds for immediate write-up or termination.
If you're sick or unable to make a shift, notify your manager at least 4 hours in advance.
Find your own coverage whenever possible.

Requesting Time Off

All time-off requests must be submitted through 7shifts — ONLY. Directly to management during emergencies.
Requests should be made at least two weeks in advance.

Holiday Policy

The holidays are our Super Bowl. High energy, high volume, all hands on deck.

Every team member must work at least two out of three major holidays: Thanksgiving, Christmas Eve/Day, or New Year's Eve.

GP Quick Take: The schedule runs the restaurant. Respect it like rent is due.

7. Accountability & Performance Standards

Show Up Prepared

Arrive early, in uniform, with all required tools.
Review specials, 86'd items, and shift priorities before service starts.
Be mentally present. Leave distractions at the door.

Sidework & Cleanliness

Sidework is part of the shift — not extra credit.
Keep your section clean and tight at all times.
Restock and reset without being asked.

Write-Ups & Disciplinary Action

Verbal Warning — Private conversation to address concerns.
Written Warning — Documented notice with a performance plan.
Final Warning or Termination — Depending on the severity and frequency.

Major violations (theft, harassment, violence, intoxication) may result in immediate termination.

GP Quick Take: Accountability is the price of admission. You don't get to opt out of it — you just decide whether you pay it before or after the conversation.

8. Phone Etiquette & Guest Engagement

Every time the phone rings, it's an opportunity.

Answering the Phone

The phone should never ring more than twice.
Answer every call: "Hello, Graffiti Pasta, this is [Your Name], how may I help you?"
Never sound rushed or annoyed, even during a busy shift.

Handling Reservation Requests

Always capture the inquiry professionally:

Guest's first and last name
Phone number
Date and time they're hoping to dine
Number of people in their party

GP Quick Take: The phone is the first impression before the guest even walks in. Pick it up like you're proud of where you work.

9. Opening, Running & Closing Duties

Opening Duties

Arrive at least 15 minutes early, clocked in and ready.
Check with a manager on any updates: 86'd items, party reservations, specials.
Set your section: wipe tables, align chairs, check condiment stations and utensils.
Restock service stations: cups, straws, ice, lemons, silverware, roll-ups, to-go boxes.

Running Duties (During Service)

Greet guests immediately — napkin drop within 30 seconds.
Stay ahead of needs: refill drinks, pre-bus regularly, and read your tables.
Keep stations clean and stocked throughout the shift.
Assist teammates when your section is in good shape.

Closing Duties

Finish all assigned sidework and closing duties before asking to leave.
Clean your section: wipe tables, sweep, align chairs.
Restock service areas.
Reset and polish silverware, cups, and glassware.
Check out with a manager.

GP Quick Take: The open sets the tone. The close earns the respect. Both matter equally.

10. Training & Development

Onboarding Process

Every new hire completes a structured orientation and shadowing schedule over their first 5 shifts.
Trainees are expected to take notes, ask questions, and be proactive.

Menu Knowledge

Staff must pass a menu knowledge test before completing training.

Certifications

All staff must complete and maintain the following:

TABC certification — required for anyone serving alcohol
Food Handler certification — required for all team members

Growth Opportunities

High performers can train toward:

Shift Lead
Trainer
Bartender
Manager-in-Training

GP Quick Take: Every person who's ever led a shift here started where you're starting. The only question is how fast you're willing to grow.

11. Food & Beverage Standards

Menu Knowledge is Mandatory

You are expected to memorize our core menu, including:

Pasta shapes, sauces, proteins, and build-your-own combinations
Signature appetizers, desserts, and rotating specials
Common allergens and substitutions for each item

Upselling & Recommendations

"Would you like to add shrimp or chicken to that pasta?"
"This pairs really well with our house Negroni."

Make it personal. Sell like you believe it.

Allergy & Dietary Sensitivity

If a guest mentions an allergy:

Take it seriously. Stop what you're doing.
Alert the manager and the kitchen immediately.
Never guess — if you're unsure, ask.
We do not have designated equipment for allergy items.

Bar Standards

Do not place dirty plates on the bar well where cocktails will be served.

GP Quick Take: You are the final checkpoint between the kitchen and the guest. If it doesn't look right, feel right, or smell right — don't run it. Ask first.

12. Safety & Compliance

Health & Hygiene

Wash your hands constantly — after using the restroom, touching your face, handling raw food, cleaning, or busing tables.
If you're sick (fever, vomiting, contagious symptoms), stay home and notify management immediately.

Alcohol Service (TABC Compliance)

If you serve or handle alcohol, you must have a valid TABC certification on file.
Always check IDs — no exceptions.
Never over-serve a guest. If someone appears intoxicated, stop service and notify your manager.
You are personally liable if you serve alcohol illegally.

Accident & Incident Reporting

Any injury, slip, guest complaint, or conflict must be reported to management right away.
Complete an incident report form if requested.

GP Quick Take: Safety isn't the unsexy part of the job — it's what makes everything else possible.

13. Employee Benefits & Perks

Shift Meals & Discounts

Every team member gets one discounted shift meal per working shift.
You must be clocked in and working at least 4 hours to receive the discount.
Staff meals are to be eaten before or after your shift — not during service.
Off-shift employee discount: 25% off when dining with up to 1 guest.

Birthday Perk

On your birthday, your shift meal is on us — just let a manager know ahead of time.

Career Development

If you're looking to grow, we're looking to promote.
We prioritize internal promotions.

14. Payroll & Compensation

Pay Schedule

We pay bi-weekly via direct deposit.
Paydays are typically Fridays, unless otherwise noted due to holidays or bank closures.

Tip Payouts

Front-of-house team members receive tips at the end of each shift.
Tip-outs are based on a house standard — a percentage split between support roles.

Overtime

Overtime is paid at time-and-a-half for any hours over 40 in a workweek.
Overtime must be pre-approved by management.

Payroll Issues

If you notice an error in your pay — notify your manager immediately.

15. Technology & Communication

Scheduling Apps

We use 7shifts for:

Posting weekly schedules
Requesting time off
Shift swaps
Announcements

You are responsible for checking your app daily for schedule changes. "I didn't see it" is not an excuse.

POS System

Use correct table numbers.
Fire tickets only when ready.
Double-check modifiers and allergy alerts.
Do not share login info or use someone else's ID.

Social Media Conduct

No profanity, offensive language, or political rants while in uniform or on location.
Film guests without permission is not allowed.
Air workplace complaints online is not allowed.

GP Quick Take: Technology is a tool. Use it to make the job better — not to check out while you're on the clock.

16. Acknowledgment Form

I acknowledge that I have received and read the Graffiti Pasta Employee Standards & Rule Book in its entirety. I understand that it is my responsibility to familiarize myself with the policies, procedures, and expectations outlined in this handbook.

I agree to abide by these standards and conduct myself in a manner that reflects the values and mission of Graffiti Pasta.

I understand that failure to follow the expectations outlined in this handbook may result in disciplinary action, up to and including termination of employment.

I also understand that this handbook does not constitute a contract of employment and that my employment with Graffiti Pasta is at-will.

Employee Name (Printed): ________________________________________

Employee Signature: ______________________________________________

Date: ___________________________

Changelog

Version	Date	What Changed
1.0	2026-03-16	Initial conversion from source document
2.0	2026-03-16	Full brand voice revision — GP Quick Takes added, Culture & Philosophy section added, Table Service Flow section added — APPROVED by Anthony

Graffiti Pasta — Employee Standards & Rule Book | v2.0 | 2026-03-16 ACM Creative Concepts | Prepared by Optimus