The Nook — Employee Standards & Rule Book

Brand: The Nook (Celina, TX) Document Type: Employee Handbook Version: 1.0 Date: 2026-03-16 Prepared by: Optimus / ACM Creative Concepts Operations Status: Draft — Pending Distribution Approval

How to Read This This isn't a stack of HR paperwork to flip through and forget. This handbook is written the same way The Nook operates — with warmth, with intention, and with real standards behind it. Read it. Know it. Because when you work here, you're not just taking orders. You're part of the neighborhood.

Welcome to The Nook
The Nook Culture & Philosophy
Code of Conduct
Uniform & Appearance Standards
Table Service Flow
Family & Guest Experience
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 The Nook

Mission Statement

At The Nook, we believe the best restaurants feel like an extension of home. We're a full-service, family-focused neighborhood restaurant built for the community around us — a place where kids are welcome, regulars are family, and every table feels like it belongs to someone.

We bring a country club sensibility to everyday dining — elevated without the pretension, comfortable without cutting corners. From our food to our service to the way we make guests feel when they walk through the door, the standard is always high and the welcome is always genuine.

We are part of this neighborhood. We take that seriously. That means showing up for families, supporting our community, and holding ourselves to the kind of standard that makes people proud to call us their spot.

This is The Nook. Pull up a seat.

2. The Nook Culture & Philosophy

The Nook isn't just a restaurant — it's a neighborhood institution. We're the place people walk to from their front door, drive their golf cart over to on a Friday night, and bring their kids after the school day ends. We are woven into the fabric of this community, and that's not something we take lightly.

We operate with the polish of a country club and the warmth of a neighbor's kitchen. Guests aren't transactions — they're regulars in the making. Families aren't a logistical challenge — they're our core audience.

What We Believe

Hospitality is personal. Every guest who walks through that door should feel like we're genuinely glad they chose us.
Community is everything. We are 100 yards from an elementary school, inside a golf cart community, and surrounded by families who chose to live here.
Excellence is approachable. We hold a high standard without making anyone feel out of place for having it.
Every role matters. Whether you're running food, behind the bar, or greeting at the door — you are The Nook to that guest.

What We Expect from Each Other

Show up for your teammates. If someone's in the weeds, step in.
Keep the warmth consistent. Every shift should feel the same to a guest — warm, attentive, and polished.
Take pride in the neighborhood. You work here, which means people associate you with this place.
Feedback makes us better. Give it constructively. Receive it gracefully. Grow from both.

Nook Note: The culture isn't a vibe you perform for guests and drop the second you clock out. It's how you do the job, every shift, for every table — including the ones that test your patience.

3. Code of Conduct

1. Respect & Inclusion

Treat every guest and team member with dignity and respect, no matter who they are.
We do not tolerate discrimination, harassment, bullying, or exclusion of any kind.
This is a family restaurant in a close-knit community. The way we treat people here gets remembered — and talked about.

2. Professionalism & Attitude

Show up on time, in uniform, with a good attitude.
Handle stress with composure — keep your cool, aim to solve, and never let the floor feel your bad day.
Personal drama stays out of the building. Bring your best self to work.

3. Guest Interaction

Greet every guest like they're a regular — because they probably will be.
No eye rolls, sarcasm, or negativity at the table or in earshot of guests.
If a guest has a complaint, listen first, solve second, and ALWAYS inform the manager in real time.
No inappropriate language or behavior — ever. This is a family environment.
No religious or political conversations or comments with guests.

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 approved job-related tasks.
No texting, scrolling, or personal calls while guests are present.

6. Honesty & Integrity

Stealing (money, food, time, or supplies) will result in immediate termination.
Own your mistakes and learn from them.

If These Standards Are Broken…

First time? Coaching session or verbal warning.
Second time? Written warning and a serious check-in.
Third time? Final warning or termination, depending on the situation.
Major violations may result in immediate termination.

Nook Note: These aren't rules designed to catch you out. They're the floor — the minimum we ask of everyone.

4. Uniform & Appearance Standards

Shirt

All team members must wear a clean, Nook branded shirt every shift.
If an employee shows up without the proper shirt, a replacement will be provided at a cost of $10 to the employee.

Hats

Nook branded hats ONLY while on shift.
No personal caps, beanies, or unapproved headwear of any kind.

Bottoms

Long pants only — no shorts, no exceptions.
Leggings and yoga pants are not acceptable — dress pants, chinos, or jeans only.

Why: The floor and bar are high-risk environments. Long pants provide protection for staff. Leggings and yoga pants are not appropriate for a professional dining environment.

Footwear

Closed-toe and non-slip shoes are required — no exceptions.

Hair & Grooming

Hair must be clean and tied back if long.
Female staff must wear hair in a ponytail — top buns are not permitted.
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 (black)

Nook Note: The uniform is a signal to every guest that they're in good hands. Wear it like you mean it.

5. Table Service Flow

This is the craft. Every table, every shift, every time — this is the standard that defines the experience at The Nook.

The Greeting

Every table must be greeted warmly within 30 seconds of being seated.
Greet every person who walks in the building — guest, family, or child.
Drop a black beverage napkin immediately upon greeting.

Building the Experience

Highlight any specials or standout menu items early in the visit.
Always offer an appetizer and suggest a beverage or cocktail up front.
Write every order down and read it back to the guest.
For tables with children: acknowledge the kids warmly and make them feel included.

During the Meal

Pre-set silverware before food hits the table — every time, no exceptions.
Servers run their own food, or meet Gwen (the food runner) at the table to deliver it.
Pre-bus and manicure tables consistently throughout the visit.
Refill drinks before guests have to ask.
Check back within two bites of food delivery: "How is everything tasting?"

Closing the Table

Always offer dessert before presenting the check.
Present the check promptly when the table is ready.
Thank the table sincerely.

Nook Note: We are full-service — not fast casual, not counter service. The standard is consistent, warm, and attentive from start to finish. Every table deserves that, regardless of how busy the floor is.

6. Family & Guest Experience

The Nook is a family-focused restaurant in a close-knit community. That means we welcome children, we know our regulars by name, and we hold a higher standard for how we manage the guest experience.

Welcoming Families

Children are welcome at The Nook — always. Greet kids warmly and make families feel comfortable from the moment they're seated.
Be proactive with families: offer kids' menus quickly, bring crayons or activities if available.
A family that feels taken care of becomes a family of regulars.

Managing Guest Behavior — Kids

We are a full-service restaurant, not a playground.

Children running through the restaurant is a safety hazard. Approach the table calmly and warmly: "Hey, just want to make sure the little ones stay close — we've got a lot of hot food moving around in here."
Children standing on furniture should be addressed immediately: "I want to make sure he/she doesn't take a tumble — mind if we get them settled?"
Bikes, scooters, and personal items blocking the entrance must be politely redirected.
If a situation escalates or a parent becomes confrontational, involve a manager immediately.

The Standard: We manage behavior without embarrassing families. The goal is always to keep the dining room safe and comfortable for everyone.

7. Scheduling & Attendance

Clock-In / Clock-Out

You must clock in and out at the beginning and end of every shift — no exceptions.
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

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.
Notify your manager at least 4 hours in advance if you're unable to make a shift.
Find your own coverage whenever possible.

Requesting Time Off

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

Holiday Policy

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

Nook Note: The schedule is a team document. When you don't show, someone else carries your weight. Respect that.

8. Accountability & Performance Standards

Show Up Prepared

Arrive early, in uniform, with all required tools.
Review specials, 86'd items, large parties, and shift priorities before service starts.

Sidework & Cleanliness

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

Write-Ups & Disciplinary Action

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

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

Nook Note: Accountability isn't a punishment. It's the cost of being on a team worth being part of.

9. Phone Etiquette & Guest Engagement

The phone is the first impression before a guest ever walks through our door.

Answering the Phone

The phone should never ring more than twice.
Answer every call: "Thank you for calling The Nook, this is [Your Name] — how can I help you?"
Never sound rushed or annoyed, even in the middle of a busy service.

Handling Reservation Requests

Always capture inquiries professionally:

Guest's first and last name
Phone number
Date and time they're hoping to dine
Number of guests in the party (including children)

Nook Note: In a community like ours, the person calling might be your neighbor. Answer accordingly.

10. Opening, Running & Closing Duties

Opening Duties

Arrive at least 15 minutes early, clocked in and ready.
Check with a manager: 86'd items, large parties, specials, and any events.
Set your section: wipe tables, align chairs, check condiment stations and utensils.
Restock service stations.

Running Duties (During Service)

Greet guests immediately — black beverage napkin on the table within 30 seconds.
Stay ahead of needs: refill drinks, manicure tables regularly.
Coordinate with Gwen (the food runner) — meet Gwen at the table to deliver food.
Assist teammates when your section allows.

Closing Duties

Complete all assigned sidework and closing duties before checking out.
Clean your section: wipe tables, sweep, align chairs.
Restock service areas.
Check out with a manager.

Nook Note: The open is a promise to the guests who are coming. The close is a gift to the team who's coming next.

11. 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 show up ready to learn.

Certifications

All staff must complete and maintain the following:

TABC certification — required for anyone serving alcohol, no exceptions
Food Handler certification — required for all team members

Growth Opportunities

High performers can work toward:

Shift Lead
Trainer
Bartender
Manager-in-Training

We promote from within.

Nook Note: Every leader in this building started where you're starting. The only variable is how fast you decide to grow.

12. Food & Beverage Standards

Menu Knowledge is Mandatory

You are expected to memorize the menu, including:

All food items, proteins, sauces, and available modifications
Appetizers, desserts, and rotating specials
Common allergens and substitution options for dietary needs

All staff are tested quarterly.

Allergy & Dietary Sensitivity

If a guest mentions an allergy or dietary restriction:

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

Food Running & Gwen

Servers run their own food whenever possible.
When coordinating with Gwen (the food runner), meet Gwen at the table — food does not get left unattended.

Nook Note: You are the last set of eyes between the kitchen and the guest. If something doesn't look right, don't run it. Ask first.

13. Safety & Compliance

Health & Hygiene

Wash your hands constantly.
If you're sick — fever, vomiting, or 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 — no exceptions.
Always check IDs. If there's any doubt, ask a manager.
Never over-serve a guest. If someone appears intoxicated, stop service and notify your manager immediately.
You are personally liable if you serve alcohol to a minor or an intoxicated guest.

Community Responsibility — Golf Cart & Walk-In Guests

This section exists because of where we are. The Nook is in a walkable, golf cart community — and that creates a specific responsibility.

The fact that a guest walked here or arrived by golf cart does not change our legal liability. Not even a little.

A guest who drove a golf cart to dinner is still operating a vehicle. They still need to get home safely.
Texas law holds the server and the establishment liable for what happens to an intoxicated person after they leave — regardless of how they arrived.
Never assume a guest is "safe" because they live nearby. If they're intoxicated, stop service, notify a manager, and if needed, help facilitate a safe way home.
If a guest pushes back on being cut off, stay calm and get a manager involved immediately.

Nook Note: We are part of this community. That means we protect it — including protecting people from themselves when necessary.

Accident & Incident Reporting

Any injury, guest complaint, conflict, or unusual incident must be reported to a manager right away.
Document incidents — it protects you, the team, and the restaurant.

Nook Note: Safety isn't the unsexy part of the job — it's what makes everything else possible.

14. 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 qualify.
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 give a manager a heads up ahead of time.

Career Development

Paths available: Trainer, Shift Lead, Bartender, Manager-in-Training.

Nook Note: This is a neighborhood restaurant with ambition. There's a real future here for people who want it.

15. Payroll & Compensation

Pay Schedule

We pay bi-weekly via direct deposit.
Paydays are typically Fridays, unless adjusted for holidays or bank closures.

Tip Payouts

FOH team members receive tips at the end of each shift.
Tip-outs follow a house standard — a percentage split between support roles.
Exact tip-out percentages are reviewed during training and posted at the location.

Overtime

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

Payroll Issues

If something looks wrong with your pay — notify your manager immediately.

16. Technology & Communication

Scheduling Apps

We use HotSchedules for:

Posting weekly schedules
Requesting time off
Shift swaps
Team announcements

Check your app daily. "I didn't see it" is not an excuse.

POS System

Use correct table numbers every time.
Double-check modifiers and allergy notes before firing.
Do not share login credentials or use someone else's ID.

Social Media Conduct

No profanity, political rants, or offensive content while in uniform or on location.
Do not film guests without permission.
Do not air complaints, conflicts, or workplace frustrations online.

Nook Note: In a small community, what you post travels fast. Think before you post anything connected to this place.

17. Acknowledgment Form

I acknowledge that I have received and read The Nook 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 The Nook.

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 The Nook is at-will.

Employee Name (Printed): ________________________________________

Employee Signature: ______________________________________________

Date: ___________________________

Changelog

Version	Date	What Changed
1.0	2026-03-16	Initial build — full employee handbook for The Nook, adapted from GP structure with Nook-specific branding, family/guest experience policy, community responsibility section, and Nook service standards

The Nook — Employee Standards & Rule Book | v1.0 | 2026-03-16 ACM Creative Concepts | Prepared by Optimus