Our Staff Manual
What’s Inside Our Barista & FOH Manuals (and Why Yours Need One)
If your team is asking the same questions day after day, or delivering inconsistent service, it's not a people problem. It’s a systems problem.
At Dad and the Frog Café, we built our Barista and Front-of-House (FOH) manuals not to micromanage, but to empower. These guides are the backbone of our customer experience, helping us deliver high standards without relying on memory or guesswork.
Here’s exactly what’s inside our manuals, and why you need one too.
1. Sequence of Service
This is the play-by-play of how we serve every guest, from the moment they walk in to the moment they leave. It includes:
Greeting protocols
Table approach and order taking
Beverage & food delivery timing
Checking back during the meal
Clearing and resetting tables
Farewell and next visit prompt
It ensures no steps are skipped, and everyone is on the same page about what “great service” actually looks like.
2. Table Turnover Procedure
When we’re at capacity (which is often), flow is everything.
Our Supervisor or Host follows a detailed procedure using a waitlist, allowing them to:
Manage guest expectations
Monitor and clear tables
Seat parties efficiently
Maintain a smooth customer flow during peak times
It’s not just about speed, it’s about staying calm and professional while keeping guests happy and informed.
3. Opening and Closing Procedures
These are checklists that eliminate ambiguity. They cover:
Setting up coffee stations and FOH areas
Prepping condiments, menus, POS systems
Cleaning tasks, stock checks, restocking
Final close-down, security, and handover notes
No need to remember, just follow the list. It also makes training new staff faster and more consistent.
4. Standard of Hospitality
We don’t aim for “fine.” We aim for a 7-star experience, every guest, every visit.
This section defines the level of warmth, attentiveness, and generosity we expect from our team. And just as importantly, it outlines how we handle it when we fall short.
We have systems in place for damage control:
If a coffee, dish, or experience doesn’t meet our standard, staff are empowered to comp the item without needing approval. It’s not about blame, it’s about ownership, pride, and loyalty.
5. Task Lists by Role
Each FOH role has its own daily and weekly tasks, baristas, runners, hosts, and managers. That way, no one’s guessing and everyone knows what success looks like in their position.
It also makes it easy to spot who’s on top of their station and who might need support or retraining.
Why It All Matters
A great café experience isn’t built on vibes alone. It’s built on repeatable systems that anyone on your team can follow, no matter their background or how long they’ve been with you.
Your manuals are more than documents. They’re your operational culture in writing.