Our team guide
A little care from each of us makes every shift better.
Please read, follow and support each other.
Every role matters
Do your work with care. Unfinished jobs put pressure on your teammates.
Poor cleaning, for example, leaves the opening team with extra work.
If you need help finishing a job, tell the person in charge.
Working together
Nermin and Shaymaa are our shift managers. Please follow their instructions and support each other.
Your ideas are always welcome. I’ll consider every suggestion, even if I can’t implement them all.
Ready for your shift
Be clocked in and ready at your station by your scheduled start time.
Arrive with enough time to get yourself ready.
Your uniform
White long-sleeved shirt. No short sleeves.
Black trousers and black shoes.
Keep your appearance tidy, and your uniform and apron clean throughout your shift.
Changing a shift
Give at least 24 hours’ notice.
Arrange suitable cover from our existing team. Management must approve the change.
Until cover is approved, the shift remains your responsibility.
Illness & emergencies
Changes within 24 hours or missing a shift without notice are unacceptable, except for genuine illness or emergencies.
Tell management as soon as possible. Help find cover where you reasonably can, but report your absence first.
Repeated lateness, unapproved changes or unexplained absences will be addressed formally.
A warm welcome
“We serve good coffee and a fantastic smile.”
Customers aren’t always right, but we do our best to accommodate them and provide great service.
Listen, be welcoming and help where you reasonably can.
Respect goes both ways
Treat customers and teammates respectfully.
You don’t have to accept rude or abusive behaviour. Stay calm and ask the person in charge to help with difficult situations or complaints.
Raise concerns about work or a colleague privately with management.
Taking a break
Agree your break with the person in charge so the counter stays covered.
Clock out when your break starts. Clock back in when you return.
All breaks are unpaid.
Phones during work
Keep personal phone use for breaks.
No personal chats, messages or repeated phone checking behind the counter.
For an urgent call: tell the person in charge, clock out for a break and step away from the counter.
Your free food & drinks
One drink from the fridge per shift.
Unlimited barista drinks and tea.
Salads, pizzas and baguettes.
Trying something new
When we introduce a new cake or food item, everyone may try one piece or portion free.
That’s once per new product, not once per shift.
After that, pay with your 25% staff discount, unless it’s on the free list.
Enjoying staff food
Agree when to eat with the person in charge so the team stays covered.
Record all staff food and drinks through the agreed till process.
Ask management before taking food or drinks home.
Food hygiene
Wash your hands regularly and tie back long hair.
Follow the café’s food hygiene procedures.
Tell management before your shift if you’re unwell, especially with vomiting or diarrhoea.
Allergen questions
Follow our allergen procedures every time.
If you’re unsure about an ingredient or a customer’s allergy question, check with the person in charge.
Never guess.
Dates in the fridge
Everything in the fridge must have a date sticker.
For a new item, label it with a date five days ahead.
Use an earlier date if its use-by date or storage instructions require it. If unsure, ask the person in charge.
Quiet moments count
Clean as you go and deal with spills straight away.
When it’s quiet, stamp cups and bags, check stock, tidy the bookshelves, or wipe table bases, counters and shelves.
These are just examples. Take initiative, or ask what needs doing next.
Stock & equipment
Report low stock as soon as you notice it, so we can restock before anything runs out.
Report waste, breakages and equipment problems promptly.
Record them through the agreed process.
A clean handover
Clean and tidy your station before leaving. Wherever possible, hand over a clean station ready for the next team.
Finish your assigned cleaning and closing duties.
Tell the next team about outstanding orders, low stock, customer requests or equipment issues.
Thank you, team
Everyone’s contribution matters. Let’s make Yasmina a lovely place to work and visit.
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