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Last Updated April, 2017 AW

TOLLY-HO RESTAURANT606 S Broadway

Lexington, KY 40508(859)253-2007

A Lexington Tradition since 1971

Handbook

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Table of Contents WELCOME TO TOLLY-HO .................................................................................................................................................................................................................... 1 Our Mission .............................................................................................................................................................................................................................................. 1 Quality ................................................................................................................................................................................................................................................. 1 Service ................................................................................................................................................................................................................................................. 1 Cleanliness ........................................................................................................................................................................................................................................... 1 How We Do It ........................................................................................................................................................................................................................................... 1 RULES AND REGULATIONS .................................................................................................................................................................................................................. 2 Employment .............................................................................................................................................................................................................................................. 2 Age Requirement....................................................................................................................................................................................................................................... 2 Behavior, Conduct, Attitude ..................................................................................................................................................................................................................... 2 Gossiping.............................................................................................................................................................................................................................................. 2 Customer Service ................................................................................................................................................................................................................................. 2 Sexual Harassment/Workplace Violence................................................................................................................................................................................................... 2 Attendance ………………………............................................................................................................................................................................................................ 3 Absence due to Illness .......................................................................................................................................................................................................................... 3 Employee Dress Code ............................................................................................................................................................................................................................... 3 Customer Dress Code ................................................................................................................................................................................................................................ 3 Alcohol Responsibility .............................................................................................................................................................................................................................. 4 Employee Consumption ....................................................................................................................................................................................................................... 4 Serving Alcoholic Beverages at Tolly-Ho ........................................................................................................................................................................................... 4 Know the Laws ……………………..................................................................................................................................................................................................... 5 Service issues related to minors............................................................................................................................................................................................................ 5 Service issues related to certain customers or the transaction ……………………............................................................................................................................. 5 Service issues related to hours of operation ......................................................................................................................................................................................... 5 Other Service-related issues ................................................................................................................................................................................................................. 5 General ................................................................................................................................................................................................................................................. 5 Age Verification ……………………................................................................................................................................................................................................... 6 Valid Forms of ID................................................................................................................................................................................................................................. 6 How to ask for ID ................................................................................................................................................................................................................................. 6 How to refuse sales .............................................................................................................................................................................................................................. 6 How to spot a fake ID and what to do if you do get one ...................................................................................................................................................................... 6 Third Party Sales .................................................................................................................................................................................................................................. 6 Role-Playing ........................................................................................................................................................................................................................................ 7 Signs ..................................................................................................................................................................................................................................................... 7 We periodically check for compliance ................................................................................................................................................................................................. 7 The effect of Alcohol on Human Physiology ...................................................................................................................................................................................... 7 Drugs ………………………..................................................................................................................................................................................................................... 8 Physical Examination ................................................................................................................................................................................................................................ 8 Grazing ...................................................................................................................................................................................................................................................... 8 Theft .......................................................................................................................................................................................................................................................... 8 Company Property..................................................................................................................................................................................................................................... 8 Falsifying Documents................................................................................................................................................................................................................................ 8 Customer Complaints ................................................................................................................................................................................................................................ 8 Customer Injury / Property Loss……………………................................................................................................................................................................................ 9 Confidential Information ........................................................................................................................................................................................................................... 9 Personal Business ...................................................................................................................................................................................................................................... 9 Solicitation .............................................................................................................................................................................................................................................. 10 Media Inquiries ....................................................................................................................................................................................................................................... 10 Use of Employee’s Car ........................................................................................................................................................................................................................... 10 WAGE AND PAYROLL INFORMATION ………………………......................................................................................................................................................... 11 Hours of Work......................................................................................................................................................................................................................................... 11 Paychecks / Payday ................................................................................................................................................................................................................................. 11 Direct Deposit Availability ..................................................................................................................................................................................................................... 11

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Advances ................................................................................................................................................................................................................................................. 11 Discussion of Wages ……………………............................................................................................................................................................................................... 11 Garnishments........................................................................................................................................................................................................................................... 11 Payroll Deductions .................................................................................................................................................................................................................................. 12 Other Compensation or Prizes ……………………................................................................................................................................................................................. 12 Employee Status Change ......................................................................................................................................................................................................................... 12 WORK ENVIRONMENT STANDARDS ............................................................................................................................................................................................... 13 Cleanliness .............................................................................................................................................................................................................................................. 13 Accidents ................................................................................................................................................................................................................................................ 13 Fire Protection ......................................................................................................................................................................................................................................... 13BENEFITS …………………….................................................................................................................................................................................................................. 14 Meal Discounts ....................................................................................................................................................................................................................................... 14 Meal Breaks ............................................................................................................................................................................................................................................ 14 Insurance ................................................................................................................................................................................................................................................. 14 Retirement Plan ....................................................................................................................................................................................................................................... 15 Paid Time Off .......................................................................................................................................................................................................................................... 15 Unpaid Time Off ……………………………………………………………………………………………………………………………………………………..... 15ACKNOWLEDGEMENT OF HANDBOOK .......................................................................................................................................................................................... 16

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Welcome to Tolly-HoWelcome to the Tolly-Ho family. We have written this handbook to ensure your knowledge of the operation of this

restaurant. When you complete your training, you will thoroughly understand what will be expected of you as a Tolly-Ho employee.

Our MissionThe mission of Tolly-Ho is to provide for our customers “A tradition of quality food with quick and friendly

service in a clean and unique atmosphere.” To accomplish this, we must focus on three main objectives: Quality, Service, and Cleanliness.

QualityTolly-Ho is known for serving quality food and drinks. We do this by cooking all food to order and serving it quickly. Your job as an employee of Tolly-Ho is to do everything that you can to make sure that we serve the high-quality products that our customers have come to expect from this restaurant.

ServiceYou are Tolly-Ho Restaurant. The way that you present yourself is how the customer perceives us. Therefore, your ATTITUDE is the most important aspect of your job. We define a good attitude as “the desire to get along with customers and your fellow employees while projecting a positive image of someone who is helpful, friendly, and wishing to do what is in the best interests of the restaurant.” Without the proper attitude, no matter how well you perform your duties, your job will suffer. Your attitude affects the atmosphere of the restaurant and the attitudes of your peers. Therefore, a poor attitude will not be tolerated. The key to service is the attention that we pay to customers. We feel that the customer always comes first. Therefore, if a customer is waiting, you need to do everything that you can to see that they get assistance as soon as possible.

CleanlinessNo one wants to eat at a dirty restaurant. In order to make sure that our restaurant is perceived as clean, all

areas of the restaurant need to be kept clean and clear, inside and out. When you come to work, please notice the outside of the building. If something outside needs attention, let management know so that it can be taken care of immediately.

The first thing customers notice when walking in the door is the dining room. The floors should be kept clean and free of trash. Tables should be arranged neatly and kept cleaned and cleared.

The second thing the customer notices is the front line and the employees. Your appearance must be neat, clean, and conservative. The front counter and line must not be dirty or messy.

The customers should not see the back of the house (kitchen or dish room), but these areas need to be kept clean for safety and health purposes.

How We Do ItThe way that we focus on these goals is simple. Tolly-Ho is run by the cooks. The head cook during each shift is the leader. The manager is not sitting in an office far away; he/she is in the restaurant making sure things are being done right.

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Rules and Regulations The rules and policies of Tolly-Ho are intended to allow everyone the freedom to express their thoughts and feelings while maintaining a proper professional working environment. Violation of these policies may result in disciplinary

action up to and including termination of employment. Tolly-Ho reserves the right to apply any disciplinary measures deemed appropriate with respect to the facts and circumstances that prevail at the time.

Please check near the schedule or time clock for any changes in policy.

Employment Tolly-Ho maintains compliance with Kentucky’s at-will employment laws, which state that employment is at the mutual consent of the employer and employee, which state that an employee may be terminated at any time with no reason being given and that an employee may quit at any time with no reason being given. It is our policy to employ, retain, promote, terminate, and otherwise treat any and all employees and job applicants on the basis of qualifications, merit, competence, behavior, and attitude. Tolly-Ho does not discriminate on the basis of sex, race, color, religion, age, national origin, ancestry, sexual preference, or status as a qualified individual with a disability.

Age Requirement We comply with all National, State, and Local laws concerning age requirements.

Behavior, Conduct, & Attitude Please remember that your behavior (both on and off the clock) reflects upon us. When you act in an inappropriate manner, “John Doe” is not judged; Tolly-Ho is judged. Please demonstrate the proper attitude and respect for our customers, managers, and your fellow employees. Insubordination and improper behavior towards anyone will not be tolerated. You have the right to express your opinion whether it is positive or negative; however, we expect you to voice any negative comments in a responsible manner. The best way to express a negative opinion is to bring it to the attention of your manager privately in the office.

GossipingGossiping will not be tolerated. This behavior fuels anxiety, conflict, and misunderstandings, and contributes to poor morale.

Customer ServiceIt is forbidden for any employees of Tolly-Ho to: Discriminate against any person on the basis of race, religion, sex, national origin, or disability Make any negative or derogatory remarks about a guest, vendor, or fellow employee Act in a discourteous, discriminatory, or unfair manner toward any customer, vendor, or fellow employee In any way harass fellow employees or customers

Sexual Harassment/Workplace Violence Tolly-Ho works very hard to present a friendly, “down-home” atmosphere for our customers, but it’s also important that we keep a friendly, helpful, and respectful environment for our most valuable assets: our employees. For that reason, Tolly-Ho maintains the right to terminate any employee found to be harassing another employee in a physical or verbal manner. While we respect your right to make certain types of jokes, gestures, and comments, some of them aren’t appropriate for a family restaurant. If you feel that someone is harassing you in any way, please bring it to the attention of your manager. If the manager is not able to resolve the issue quickly, please bring the problem to the attention of another manager and/or the owner.

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Attendance You are necessary to the success of Tolly-Ho. You are expected to be at your station ready to work at your scheduled time. You need to have completed the following tasks before clocking on: Go to the restroom Smoke ‘em if you’ve got 'em Clear your table if you just ate Put away any personal items in the designated areas Place your drink in the designated area for employees to drink while working Meetings are occasionally scheduled for your benefit. These meetings keep you updated on new policies, training procedures, upcoming events, and trends we can look for in our business. If you are required to attend a meeting, it will be listed on your schedule.

Absence due to IllnessIf you are going to be late or absent for a shift, you must personally notify your manager at least four hours prior to the time you are scheduled. You must explain the reason for your absence, and when you expect to return to work. If the absence continues for more than one day, you must call in each day. You may be required to present a doctor’s excuse. It is your responsibility to cover your shift with an equally capable employee. When calling in, you should not have another person call except under emergency conditions and should not send or leave word with another employee. You must call the store and ask to speak to the manager on duty; text messages are unacceptable. It is your responsibility to find a suitable replacement and indicate who will be working for you at the time of the call to the manager. Failure to follow these procedures will result in treatment of the day as an unexcused absence and may result in termination. Lack of proper notification of intended absence may be cause for immediate termination of employment.

Employee Dress Code Tolly-Ho employees are not required to wear a uniform. However, please remember that your appearance reflects upon Tolly-Ho and dress accordingly. Dress is casual, but conservative, neat, and clean. Wrinkled clothing and items that are ripped and have holes

will not be permitted. Practice good personal hygiene. Hair must be kept clean. Confine your hair if it falls forward when you lean

over. Please do not wear what we consider to be revealing items. For example tank tops or sleeveless shirts, “belly”

shirts, halter tops, see-through items, short shorts, and miniskirts. (Use the “finger-tip” test for length) Please refrain from wearing anything with obscenities or vulgar pictures. Open-toed shoes are restricted due to health codes. Shoes must be rubber soled or slip resistant, and heels are not allowed due to safety regulations.

Customer Dress Code Tolly-Ho is not only a college restaurant but also a family restaurant. Please notify the management of any questionable dress on the part of a customer. Shirts and footwear are required by law. We do not permit bikes, skates, or roller blades in the restaurant. (Police bikes are the only exception to this

rule). Customers need to be reasonably clean. Anyone smelling particularly bad is not only offensive to us, but also to

the other customers. No one is permitted in the restaurant with open wounds. If someone has been in an accident, help him or her in

any way possible. We will get them ice or a clean towel, and call 911, but they need to leave as soon as is physically safe for them to do so.

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Alcohol Responsibility****Pay special attention to this section of the manual. You will be receiving individual training in this area and will

be specifically tested to ensure proper training. ****

Employee ConsumptionResponsibility and safety are the key principles behind our attitude toward service and consumption of alcohol. Being under the influence while on duty or drinking alcoholic beverages while on duty will certainly result in immediate disciplinary action up to and including termination of employment. You must be at least 21 to order or consume alcohol in the restaurant. You may purchase and drink alcoholic beverages in the restaurant ONLY after being obviously off duty. While off-duty and drinking, you are not permitted behind the line or in the back of the restaurant. Alcoholic beverages purchased from an outside source may not be provided for or brought into the restaurant at any time. Your behavior must be above reproach when eating or drinking in the restaurant. Abuse of this policy in any manner will result in loss of the privilege and may be grounds for termination.

Tolly-Ho occasionally provides a social gathering for employees, and we encourage interaction with co-workers during this time. It is each employee’s obligation to behave in a responsible manner at all company functions, to

maintain a safe and fun environment for everyone. Any behavior deemed unacceptable, offensive, or unsafe, whether because of alcohol consumption or not, will result in disciplinary action.

Serving Alcoholic Beverages at Tolly-HoAll servers will be trained on how to serve alcohol. The restaurant complies with state and local laws in the serving of beer. Before serving someone, verify that the customer has a valid ID and is 21 years old. The following is a summary of issues that we stress. The full range of information is to follow later in this section: We card every individual regardless of appearing or obvious age. Outside alcohol is not permitted and must be confiscated by management, or the customer must leave. If a party of more than one orders a bucket, we must see an ID for everyone drinking. Watch the dining room for customers buying beer for minors. You must be 20 years old to serve beer. Bottles must be served open. Beer may be sold for carry-out orders but must remain closed until the customer has left the premises. Outside beer and alcohol is not permitted. Beer sales begin at 6:00 am and end at 2:30 am Monday through Saturday. On Sundays, we sell beer 11:00 am

to 2:30 am. The only valid clock is the register. Beer must be off the tables 30 minutes after sales end. We reserve the right to refuse service. If someone seems intoxicated, do not serve him or her. WE are responsible if we serve someone too much alcohol and they hurt themselves. If you have any doubt, DO

NOT serve them. If they question the management, your decision will be upheld. Handling problem drinkers: 1. If a customer approaches the counter, and you determine that they have had enough beer, simply say, “I’m

sorry, I think you’ve had enough.” 2. Remember, even if the management thinks the customer is capable of handling a few more drinks, they will

support your decision, and it will not be reversed. 3. If the customer becomes rude and insists, inform them that they may speak to the manager, but the manager will

also refuse the sale. 4. If the customer begins cursing, threatening, or otherwise gets out of control, tell the customer that it is time for

them to leave the restaurant. If they continue, threaten to call the police. If they don’t leave, call the Metro Police # posted by the bell.

5. Sometimes, customers will sneak in bottles of alcohol under their jackets, and get intoxicated in our restaurant, even though we never served them. If a customer looks as if they will be a danger to themselves or someone else, call the police to escort them out of the restaurant.

6. If you feel unsure about anything, call the management to take care of the situation.

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Know the LawsYou must NOT provide (or allow anyone else to provide) an alcoholic beverage to any person under 21 years of age.

Service issues related to certain customers or the transactionYou must NOT provide (or allow anyone else to provide) an alcoholic beverage to any person who appears to be, or is intoxicated You must NOT provide (or allow anyone else to provide) any alcoholic beverage to any of the following persons: • A person known to you to be a habitual drunkard • A person known to you to have been convicted of drunkenness 3 or more times in the last 12 months • A person known to you to have been convicted of any misdemeanor attributed directly or indirectly to the use of alcohol • A person known to you to have been convicted of a felony You must NOT sell an alcoholic beverage for less than the full monetary consideration. (We can’t sell beer for less than we’ve paid for it.) You must NOT allow or permit a person who has an alcoholic beverage that was obtained somewhere else to enter the premises. You must NOT allow or permit a person to carry an “open” container of alcohol off the premises. You must NOT allow or permit the premises to be disorderly (permit patrons to cause public inconvenience, annoyance, alarm, or risk). Examples of prohibited behavior include unreasonable noise, fighting, drug use, and overcrowding.

Service issues related to hours of operation“Last Call” for beer sales is 2:30 am. You must NOT provide (or allow anyone else to provide) alcoholic beverages to anyone between: 2:30 am and 6 am Monday through Saturday 2:30 am and 11:00 am on Sundays Also, All open containers must be removed from the dining room 30 minutes after the end of sales No alcoholic beverages are to be sold during election poll hours for any Primary, General, or Local Option

Election.The 30-minute “grace period” following these closing times allows for consumption of previously purchased alcohol. After the grace period, it is unlawful to allow alcoholic beverages to be consumed on the premises – even by employees.*** The above means that we DO NOT sell beer between 2:30 am and 6:00 am Monday through Saturday. And we

DO NOT sell beer between 2:30 am and 11:00 am on Sundays. ***

Other Service-related issuesYou MUST be at least 20 years of age to serve or sell alcoholic beverages. You must NOT allow controlled substances (illegal drugs) to be sold or used on the premises, or knowingly allow patrons to do so. (See “Drugs” section of this manual for more details.) You must NOT knowingly receive stolen property upon the licensed ABC premises.

GeneralThe law pertaining to serving alcoholic beverages is generally found in KRS Chapters 243 and 244 and RCO Chapter 3. The ABC law is both criminally and administratively enforced. An unlawful act may result in criminal and/or administrative punishment. Any server who violates the provisions of RCO or KRS related to alcoholic beverages can be fined, imprisoned, or both. The Lexington-Fayette Urban County Administrator and investigators may inspect any premises where alcoholic beverages are manufactured, sold, stored, or otherwise trafficked in without first obtaining a search warrant. This is not a complete summary of the laws but is the information that we expect you to know.

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Age VerificationCard Everyone, there are no exceptions. No ID means the customer is not allowed to make the purchase.

Valid Forms of IDThe following types of ID are valid:

Non-Valid IDs include Expired IDs, Credit Cards, Library Cards and College IDs.

How to ask for IDIf the customer asks to purchase alcohol and looks like they are less than 40 years of age, simply say, "May I see an ID, please?" Do not worry about offending anyone. Most people that are in their upper twenties or low thirties that get carded are happy and usually quite flattered. If they don't have ID, we cannot serve them.

How to refuse salesWhen refusing a sale, your tone of voice, body language, and word choice can either diffuse or ignite a confrontation with a customer. Hopefully, you have practiced – through role-playing – the words and tone to use before you get to the sales counter. Remain calm and do not provoke the customer. Be polite. Maintain a customer service attitude. If the customer becomes abusive, refer him/her to your supervisor. Break eye contact. Refer your customer to display signage and other carding tools. If a customer threatens you or grabs the product and runs, do not ring up the sale and notify your supervisor

immediately. Write down descriptive details of any event in case you are needed later as a witness. Remember, refusing a sale is not your choice, it’s the law. Use words to reflect that: “I’m sorry, it’s against the law.” “I can be fined and even lose my job.” “Is there anything else I can get for you?” “I’d be happy to hold these while you go and get your ID.”

Third Party SalesLook for these signs that a third-party sale (an adult buying for a minor) may be taking place: You notice young people approach an adult and hand him/her money. You overhear minors asking an adult for tobacco products. An adult makes a multi-brand purchase after speaking with minors. If you suspect a third-party sale, use the following approach with your customer: Ask the customer if he/she is buying products for a minor. Explain that sometimes kids hang around the store

and ask adults to buy tobacco for them. Explain that in many states it is illegal to purchase for minors and that you could lose your job for making the

sale. Always be polite and informative when communicating this message. If you have reason to believe that an adult customer is buying alcohol or tobacco for a minor, the responsible

thing to do is to refuse the sale.

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Role-PlayingYou will be specifically trained in alcohol awareness. Role-playing is an important way that we help new employees to become comfortable with dealing with potentially stressful situations. You will be doing roleplaying with your trainer where you are the employee, and the trainer is a customer in different situations, including but not limited to: You are the employee and the customer does not have ID You are the employee and the customer has had too much to drink with any variations on the customer response

on this. You are the employee and your co-worker has told a customer that they've had too much to drink. You are the employee and must deal with a belligerent drinker. You are the customer and are dealing with an employee.

SignsThere should be signs posted on the counter stating that “We card – you must be born on today’s date in this year to be served alcohol.”

We periodically check for complianceWe will occasionally have acquaintances come in and try to get you to break the rules by selling them alcohol when they do not have an ID. If you do, not only are you breaking the rules, you're breaking the law. Doing this is grounds for termination.

The Effect of Alcohol on Human PhysiologyWhen ingested, alcohol passes from the stomach into the small intestine, where it is rapidly absorbed into the blood and distributed throughout the body. Because it is distributed so quickly and thoroughly the alcohol can affect the central nervous system even in small concentrations. In low concentrations, alcohol reduces inhibitions. As blood

alcohol concentration increases, a person's response to stimuli decreases markedly, speech becomes slurred, and he or she becomes unsteady and has trouble walking. With very high concentrations - greater than 0.35 grams/100 milliliters of blood (equivalent to 0.35 grams/210 liters of breath) - a person can become comatose and die. The

American Medical Association has defined the blood alcohol concentration level of impairment for all people to be 0.04 grams/100 milliliters of blood (equivalent to .04 grams/210 liters of breath). The following is a generally

accepted guide to the effects of alcohol.

Please read this table so that you can recognize the signs or characteristics of alcohol intoxication.Blood Alcohol Content(g/100 ml of blood or g/210 l of breath)

Stage Clinical Symptoms

0.01 - 0.05 Subclinical Behavior nearly normal by ordinary observation0.03 - 0.12 Euphoria Mild euphoria, sociability, talkativeness; Increased self-confidence;

decreased inhibitions; Diminution of attention, judgment, and control. Beginning of sensory-motor impairment. Loss of efficiency in finer performance tests.

0.09 - 0.25 Excitement Emotional instability; loss of critical judgment Impairment of perception, memory, and comprehension Decreased sensory response; increased reaction time Reduced visual acuity; peripheral vision and glare recovery Sensory-motor incoordination; impaired balanceDrowsiness

0.18 - 0.30 Confusion Disorientation, mental confusion; dizziness, exaggerated emotional states. Disturbances of vision and perception of color, form, motion, and dimensions. Increased pain threshold, muscular incoordination, staggering gait, slurred speech, apathy, and lethargy.

0.25 - 0.40 Stupor General inertia approaching loss of motor functions. Markedly decreased response to stimuli. Marked muscular incoordination, inability to stand or walk; vomiting, incontinence, impaired consciousness; sleep or stupor.

0.35 - 0.50 Coma Complete unconsciousness; depressed or abolished reflexes; subnormal body temperature; incontinence; Impairment of circulation and respiration; possible death.

0.45 + Death Death from respiratory arrest.

Drugs

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Involvement with drugs on company property will result in immediate termination of employment. This includes being under the influence, solicitation to sell, purchase, give away, or in any way possess illegal drugs of any kind anywhere on company property. Knowingly condoning their use within our restaurant by employees or customers may also result in disciplinary action up to and including termination. If you have knowledge of any of the above, please consult your manager.

Physical Examination Tolly-Ho reserves the right to request a physical examination and/or drug test after an offer of employment has been made, or at any time during employment. As a current or prospective employee, you are responsible for the cost of procuring the physical exam and/or drug test.

Grazing You are not permitted to eat or smoke while on duty. 10-minute breaks are permitted every 4 hours but are not guaranteed at that precise interval. Business level and management staff dictate available times. Always check with your manager prior to taking any break. Breaks lasting more than 10 minutes require clocking out. You may, at no charge, drink coffee, tea, water, or occasionally soda (ask your supervisor) in specified areas while working. Chewing gum is not permitted while working. Food may not be given to friends, family members, or customers.

Theft Our policy on theft is very simple. Theft of any kind or form will result in disciplinary action to include immediate termination of employment. We will prosecute to the full extent of the law. It is not our intent to discuss the various modes of this offense. However, there are some examples we feel necessary to point out: Theft of sale revenues, including cash from the register, is stealing from the restaurant. Taking tip money is stealing from your co-workers. Accepting tips without adding them to the general tip fund is stealing from your co-workers.

o For example, if you are providing fantastic service and a customer hands you a dollar and tells you it’s just for you because of your work ethic – you need to add that money to the tip jar, just as you would expect others to do. We all provide fantastic service, whether that is cooking delicious food, keeping the dining room clean, making drinks, or ringing someone up.

Taking products, supplies, or equipment is stealing from the restaurant. Falsification of timekeeping records is stealing from Tolly-Ho. Willful failure to charge a guest for food or beverage served is stealing money. Manipulation of the register system with the intent to deceive or mislead is stealing.

Company Property Willful damage or theft of company property or equipment will result in immediate termination of employment. This includes intentional manipulation, destruction, or removal of any computer hardware or software.

Falsifying Documents Obtaining employment based on false or misleading information and/or willful material omissions will result in disciplinary action up to and including termination of employment. Also, falsifying documents while employed will result in the same.

Customer Complaints Because we serve so many customers, we realize that someone might occasionally be unhappy with the food, drinks, or service. You are responsible for doing everything you can to satisfy every customer every time, and handle every concern that will continue to build customer loyalty and satisfaction. Inform the manager immediately after every problem. If you feel that you are unable to make the customer happy, please notify a manager to assist with making sure the customer leaves the restaurant feeling satisfied. Customer Injury / Property Loss

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In the event that a customer is injured on the property, be helpful, courteous, and concerned. Remember, rendering aid and showing concern do not constitute an admission of guilt or liability. Do not however, state the company’s responsibility for an accident or illness or about whether or not a dangerous condition may have existed at the time of the injury. Tolly-Ho accepts no responsibility for lost or stolen personal property. We will, however, seek to protect found articles. It is our policy that anything left by a customer is to be turned into the management. Any item in lost/found more than 30 days will be discarded or donated to Goodwill. We care about our customers, and as such, we try to protect them and their possessions in any way possible. If you see a personal item left in a chair, pick it up immediately and turn it into the management. If you see another customer approach someone, watch carefully. We do not allow any kind of solicitation. Nor do we allow people to “bother” other customers. Do not wait until the customer complains. For example, if an old man approaches a couple of young girls, walk up and say, “Excuse me. Do you ladies know this man?” If they say no, tell the man, “I’m sorry sir, I’m going to have to ask you to return to your table and leave these ladies alone.” He’ll undoubtedly make some excuse like, “I was just being friendly,” or “I was just going to ask for directions,” or so on. Just repeat what you said before. If he gives you trouble, ask him to leave. This is a rule that you will be trusted to use your own judgment on. If you have any concerns, take them to the management.

Confidential Information Tolly-Ho, like many other companies, is intent on being #1. One of the ways we do this is by protecting information that is confidential to our business. This includes financial data, recipes, operating manuals, blueprints, employee records, personal wage information, and schedules. This information is considered confidential, and should not be disclosed. Unauthorized disclosure of these materials or related information will result in appropriate disciplinary action, even the possibility of prosecution. In addition, Tolly-Ho respects the privacy of each employee. Telephone numbers and addresses will not be given to outsiders. Employees are strictly prohibited from making videos or recording conversations covertly while on company property.

Personal Business Tolly-Ho requests that you conduct your personal business off the premises and on your own time. We

encourage you to make personal appointments during non-scheduled hours. Bring personal property to work with you at your own risk. Lockers are on site for temporary storage of

personal items. Locks are permitted but are not to remain on the locker past your shift. This means that all items and locks are to be removed at the end of your shift, this ensures that lockers are available for other employees to use during their shift. There is to be no storage of personal items in the Office, Ho-Mart, Dish Room, Supply Areas, or under the Front Line Counter.

We cannot guarantee the protection of your property, but we will take strong legal action against those who are caught in the act of theft.

If you bring a package to work or leave with a package, the package is subject to management inspection of the contents of the package. Tolly-Ho reserves the right to inspect any package at our discretion, with or without reasonable suspicion.

You will be contacted immediately if you have an important phone call. NO personal calls will be accepted during working hours. Business phones are to be used for the restaurant’s business purposes only. In the event of an emergency phone call, please take the phone to the back of the house (out of the customers’ view) and complete the call as soon as possible.

Mobile phones are to be discretely stored in your pocket or at your workstation. Mobile phones are for personal emergency use only. You may check your voice mail and messages and may return any calls or messages on your break. Mobile phones must be kept out of customer view at all times.

We encourage you to be friendly, and we don’t mind when your friends come in to eat. We do ask, however, that any visitors you have do not interfere with the running of the business, or these “visiting” privileges will be revoked.

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Solicitation In order to prevent disruption to the operation of the business, interference with work, and inconvenience to other employees and customers, solicitation for any cause or distribution of literature of any kind during working time is not permitted. We also do not allow employees who are not working (or who are on break) to solicit an employee who IS working or any customer for any cause. Nor may they distribute literature of any kind. The bulletin board in the dining room is acceptable for this. The bulletin board is monitored by management.

Media Inquiries Requests for information should be made to a manager. We ask that you do not speak to radio, television, newspaper, or magazine personnel as a representative of Tolly-Ho without prior approval. This includes giving your personal opinion on any issues, as the media can quote you as a Tolly-Ho employee. This also includes representation made over Facebook or any online service.

Use of Employee’s Car If you use your personal car during working hours to run errands for the company, you are responsible for personal car liability.

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Wage and Payroll Information

Hours of Work The weekly schedule is posted on Saturday for the following week. The schedule contains Sunday through Sunday. You may come in and check your schedule anytime. DO NOT call for your schedule between 11:00 am and 2:00 pm. It will not be given over the phone during those times. Also, please be patient if you call for your schedule when we are busy. You may have to call us back. You will need to work as scheduled unless a manager authorizes a change in writing. We recommend arriving fifteen minutes prior to your shift as you are expected to arrive with adequate time to prepare yourself and begin working at your scheduled time. Clock in for work when you are scheduled and begin work immediately. Do not clock out until you have finished your duties and then do so immediately. You may not clock in early without management approval. This means that if you are scheduled at 5:00 pm, clocking in at 4:59 pm is early. There is no “grace period” for the time clock, you are expected to clock in at the exact time you are scheduled.

Paychecks & Payday Payday is every other Thursday. Paychecks are not given out between 11:00 am and 2:00 pm. If you arrive during that time, regardless of business, you will NOT receive your check. Please be aware that the restaurant can be busy at any time, and be prepared to wait until management can get your check for you. Paychecks can be mailed to your home if you provide a written request to the owner. Otherwise, YOU personally must pick up your paycheck unless you give advance written permission for another to receive your check. Telephone permission is not acceptable, as we are responsible for getting your pay to you.

Direct Deposit AvailabilityYou may have your paycheck direct-deposited into your bank account. Talk to your manager to get the appropriate form.

*To view your paystub or download your W-2, go to http://paychecks.intuit.com. If you do not have access to a computer, ask your manager for assistance.

Advances or Tabs Tolly-Ho permits employee tabs of menu and Ho-Mart items. You may tab cigarettes, food, non-alcoholic beverages, candy, et cetera. To tab, tell the ticket writer that you wish to tab you order. They will write your name and TAB on the ticket. When you receive your items, the Front Line will ring out your order and staple the receipt to the ticket. You must sign the back of the ticket in acknowledgment of receiving your items and having followed procedure. If there is no receipt on your tab, you could be charged again at the end of the week.When tabbing or buying an item, you are a customer. Customers are not permitted behind the line. Thus you may NOT serve yourself any item that you are tabbing or purchasing. All Tabs are considered an advance on your paycheck and are due on payday. Tabs are totaled at the end of the pay period and are deducted from your paycheck after taxes. Tabs are available for review and/or dispute for up to 2 pay periods after the charges appear on your check.

Discussion of Wages Please do not discuss your wages, work schedule, or other work-related information with other employees. If there is a problem, please discuss it with your manager.

Garnishments Tolly-Ho complies with all court orders in regards to withholding money from employee paychecks.

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Payroll Deductions Various payroll deductions are made each payday to comply with federal and state laws pertaining to taxes and insurance. Deductions will be made for the following: Federal and State Income Tax Withholding Social Security Local (Lexington) City Tax Withholding School Tax Withholding (for Fayette County residents) Register Mistakes (if applicable – see below) Advances Insurance Simple IRA program Any and all other federally or locally mandated payroll deductions

Tips The tipping policy ensures that both the restaurant and our employees are compliant with tax laws. But most importantly, it helps keep everyone focused on our most important asset - the customer. The following tip policy is currently in effect: Tips will be pooled together. This includes tips left on tables and tips handed to individuals. Trainees that do not hold down their own position are not eligible for tips. This means that if you are shadowed

or are shadowing someone while you are being trained, you are not working a full position. Employees who do not demonstrate complete knowledge of the menu are not eligible for tips.

Your portion of the tip pool will be based on the number of hours you work in a day. This means if you only work on a Saturday, you will get a portion of Saturday’s tips based on your hours.

Tips will be recorded and regularly counted throughout the day. Pooled tips will be paid to every employee that works that day. You will receive your tips on your paycheck the same way that you are paid for your regular hours. No one will be paid the tipped server minimum wage of $2.13 per hour.

*If you have any questions or concerns about the tipping policy, please speak with your manager.

Concerning Theft: Anyone caught taking tips for themselves is stealing from every other hardworking employee. This behavior will not be tolerated and is grounds for immediate dismissal.

Other Compensation or Prizes In the event that you are a recipient of a Tolly-Ho awarded prize or gift, you will be responsible for any income and property taxes on the prize. Pay raises are a matter of the agreement between the employer and the employee. Raises are given upon merit at the sole discretion of the owner. Termination of employment by the employee without notice is grounds for possible loss of any benefits, such as pay raises, paid time off, prizes that have not yet been awarded, etc.

Employee Status Change Report all changes to address and federal or state tax forms to your manager to ensure that your payroll records are correct and that your W2s will arrive at the correct address.

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Work Environment Standards

Cleanliness Cleanliness while working prevents the spread of germs and bacteria. WASH YOUR HANDS!You must wash your hands: When you begin working After a break Before touching food After touching your face or hair After touching dirty dishes After touching any raw meat Prior to any Cross-Contamination risk; Be extremely aware of Cross-Contamination Make sure that any dangerous item (chemicals, raw meat, blood, etc.) do not touch any food prep, service areas,

or clean dishes. If a dangerous item spills onto one of these areas, clean it up immediately with the appropriate procedure and

chemicals Do not place a prep container on the floor, then place it on the counter where food is prepared. Do not place any container on the floor that someone else might put on the counter.

Accidents Please follow these safety rules to help prevent accidents before they happen: If you drop it, pick it up If you spill it, wipe it up Keep floors clear of debris and keep them dry Watch your step on tiled floors Walk at all times in all areas Remove or report all walkway obstructions Report any equipment problems or malfunctions You are responsible for reporting personal injuries to a manager within 24 hours of the injury. If you become aware of an injury to one of your fellow employees, you must inform the manager on duty of the injury so assistance can be provided.

Fire Protection The fire extinguishing system over the grill and fryer contain a dry chemical. This can be easily reached by pulling the ring in the doorway to the dish room. In addition, there are several hand-held CO2 systems in the kitchen, dish area, and dry stock areas. Know the location and proper use of this equipment.

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BenefitsWe feel that a workplace relationship is a two-way street. You do your job, and we pay you for it. However, we like our employees to go that extra step for our customers and us. In return, we go that extra step for you. The

following is a list of benefits, the “little extras,” that we provide our employees.

Meal Discounts Employees that are working a shift get one Free Employee Meal (E-Meal). E-Meals are permitted 1 hour before or 1 hour after the shift, or during an off-the-clock break. Eating is permitted 1 hour before or after the shift, or during an off-the-clock break. You may order anything from the menu (with a few exceptions) as long as you eat it all. If you can’t eat it, don’t order it. Sharing and the taking home of left-overs is not permitted. E-Meals must be eaten in the restaurant, in one sitting, and cannot be “saved up.” For example, you may not

skip an E-Meal on Monday and take 2 on Tuesday; nor may you skip an E-Meal on a shift and save it for your next day off.

*For your first 14 Days, you must pay full price for all meals. After your first 14 Days, you may receive Half Price E-Meals until you have been employed at Tolly-Ho for 90 consecutive days. After this probationary period, you may receive the full E-Meal benefit. **Although employees do not usually receive free fountain drinks while working (policy subject to change), if you eat an employee meal before your shift or during an off-the-clock break, you may refill your drink when you finish your meal and sip it while working. If you eat after your shift, you may not refill your drink to take home with you unless you pay for or tab it.

The following list of items are always full price, please note that this is not a comprehensive listing:Bottled beverages, orange juice, pie, specialty shakes, energy drinks, candy bars, milk

*When any new menu items are added, you will be informed if there is an e-meal restriction.

Meal Breaks Tolly-Ho is a small restaurant with a small crew. Every person scheduled is necessary to the success of the business. We cannot operate with even one person missing. Therefore, in order to provide necessary meal breaks, they must be scheduled in advance to cover an absence. If you work an eight-hour shift or longer and want a lunch break, please inform us. We will schedule someone to cover you for half an hour off the clock. If you do not wish to lose the hours from your schedule, you do have that option. Otherwise, inform us. Alternately, should business permit, you may be able to take a break (up to 30 minutes) to eat off the clock, but we cannot guarantee it. Please wash your hands after any break.

Insurance Tolly-Ho offers a health insurance plan for eligible employees. In order to be eligible, you must meet the following criteria: Be employed at Tolly Ho for 90 Consecutive Days Average at least 38 hours a week Additional Perks Tolly-Ho will pay 50% of the premium for single coverage. If you would like to add a dependent or family to your plan, you will have the option to do so. Your portion of the premium will come out of your paycheck after taxes. A variety of insurance, including disability, is available. If you are interested, you must approach us approximately 30 days prior to your 90-day mark. You will have only 30 days to enroll after becoming eligible. Open enrollment dates are available upon request. For more information, please request a healthcare packet from your manager.

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Retirement Plan Tolly-Ho offers a Simple IRA plan to help you prepare for your retirement. You must meet the following criteria to be eligible for this benefit Employed at Tolly Ho for at least 12 consecutive months Have earned an annual salary of at least $5,000.00 You are not required to work a minimum number of hours Open enrollment for eligible employees is in November for the following year. If you are interested in this benefit, it is your responsibility to approach management and express your interest in participating in the IRA program for the following year. A notice will be posted at the appropriate time to remind employees of the upcoming enrollment period. Terms of the IRA Program include After Tax deductions Customizable amount to be invested Tolly Ho will match your IRA contributions up to 3% of your annual pay.

*If you have any questions concerning this benefit, please direct them to management.

Paid Time Off Paid vacation hours are accrued on a percentage basis that equates to 40 Hours of Paid Vacation with 40 Hours worked per week for 52 weeks. Employees are eligible for paid time off after 12 consecutive months of employment at Tolly Ho. Here is some basic information on Paid Time off accrual and usage. You begin accruing vacation time during your first 12 months of employment After your first 12 months, your vacation account becomes vested and available for use You may use your accrued time all at once or spread it over the course of the next year You may choose not to take your vacation and Cash Out your accrued hours as a bonus to your paycheck Vacation black-out dates will apply and may include the following

o UK Fall Rusho UK Semester start or endo UK Football seasono UK Finals week in December and Mayo UK Home gameso Holidays and Holiday Weekends

Termination of employment by the employee without notice is grounds for possible loss of this and any benefit.

*To learn more or to find out how much time you have accrued, contact your manager.

Unpaid Time Off Tolly-Ho sometimes closes for breaks and U.S. Holidays. You will be informed prior to these possible closing dates so that you may have time to make personal plans.

This Handbook is distributed to all new employees at no charge. In addition, Front Line employees are provided with a Front Line Manual. Additional copies are available at a rate

of $3.00 per Handbook and $5.00 per Front Line Manual.

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Acknowledgment of Receipt of Handbook I have received my copy of the Tolly-Ho Restaurant Handbook, which explains my privileges and responsibilities as an employee at this restaurant. I understand that the information, rules, regulations, and benefits in this book are subject to change at any time without warning and that these changes are at the sole discretion of Tolly-Ho. I understand that any changes made will be communicated to me through the usual communication networks.

_____________________________________________________________________________________________Employee Printed Name

Signature _____________________________________________________________ Date ____/_____/_______

_____________________________________________________________________________________________Witness Printed Name

Signature _____________________________________________________________ Date ____/_____/_______

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