• Temperature is as important as lighting and music. Think about it often. Since you are moving around more than a stationary visitor (and might be warmer), poll other people if you think the temperature is off: “are you hot, cold, or comfortable?”

CH1: Thermostats should be pre-programmed, but you may make temporary adjustments. Make sure the setting is on cool or heat, press the up arrow to get to the desired setting, then set the time limit of the temporary adjustment. Two zones in Vinegar Hall and one for the second floor outside the BR.

• We use a bespoke music service called Sound Machine. It adjusts automatically at different times of the day.
  Feedback: clay@bespokemusic.co

• Adjust the volume each time you check the music. Err on the side of too loud rather than too quiet.

• We have official playlists on the Sonos app, but if you choose something else, make sure it is on brand, and matches the pace set by the time of day.

• It is ok to permit staff to change the station after hours.

• Dim them about 3 times throughout evening service with the setting of the sun.

• Err on the side of too dark rather than too bright.

• If the power goes out in only one section of the building, check the breaker panel. If the designated circuit is “tripped”, it will be in the middle. Usually a brightly colored line is revealed if it is tripped. Switch it off then all the way back on.

• If the power is out in the entire building, check to see if adjacent buildings in the neighborhood are also out, to confirm the issue is external or internal.

• Adopt a positive attitude, and lead anxious guests and staff with solution oriented communication.

• Square features “offline payments” so we can still process guests’ cards.

• Printers connected to the network (like kitchen and bar ticket printers) will not work, so orders to the kitchen and bar need to be copied on a piece of paper. Printers with a direct usb connection to the Square terminal will print receipts only.

• The internet will need to be reset at the modem once electricity is restored.

• Water temperature: hot water heater / usage / to fix, call a plumber.

• Toilet: snake it or plunge it.

• Plunge: heat the rubber in hot water. Stick in hole and forcefully push down and pull out.

• Sinks: Make sure drains have strainers. You could use a chemical unclogger or a sink plunger.

• Floor drains: If there is ever a stale odor, pour a pitcher of water down. The trap dried out.

• Monitor the safety of members and staff by identifying hazards and anticipating and preventing accidents or incidents.

• Unlock the doors 15 minutes before we open.

• Lock all doors at night.

• Wait to slide the bolt until after the guest is out of earshot.

• Make sure side and back doors are secured late at night to prevent guests from sneaking in.

• In general, don’t trust hourly staff with your passwords or personal information. Relationships can deteriorate unexpectedly, and could leave you in a vulnerable position.

• Be aware of intoxicated guests in the club and ask them to leave if necessary.

• The most frequently used items need to be the most accessible.

• Items you don’t need, but you shouldn’t throw out, should be stored offsite in one of your club’s storage units.

• At least weekly, every storage area needs to be inspected, reorganized, and cleaned as necessary.

• NOTE: CH1’s receiving area is off limits for storage per the fire department.

• Each club has an overnight cleaning service. To hold them accountable, we should check the camera or look for evidence they did come and clean. If they didn’t, we can be credited.

• The outside sidewalk are a non-member’s first impression. A service team member should leaf blow or sweep daily, and wipe surfaces like window sills, and clean the glass at least twice a week or as needed.

• Keep an eye out for dusting or special cleaning, and delegate to the staff as a “special project”.