Staff sign in

Manager tools. None of these are needed during service.

Your food-safety diary and training. Record the ones for your area — the kitchen and front-of-house each do their own.

Turn a role on/off. The careers page updates instantly. Closed roles still accept "apply for future".

The Bookings view shows a fullness bar for each day (it turns red when a sitting is over capacity), so you can see at a glance when a service is filling up.

Sets the times customers can pick when booking, and (when published) the hours shown on the website's Visit section.

Taking a reservation over the phone. It saves as Confirmed straight away. Add an email only if the customer wants a written confirmation; otherwise it just goes in the diary.

Log every refused alcohol sale (fake or no ID, under age, a suspected proxy purchase, or someone who is drunk) and any other licensing issue: a disturbance, someone asked to leave, the police called, or a welfare concern. This is a legal record that protects the licence, so log every one.

Read this, then take the short quiz. You must pass before you serve alcohol. Your result is saved against your name as proof of training.

Check each fridge/freezer and enter the actual temperature (not a tick). Fridges must be 8°C or below (aim ≤5°C); freezers -18°C or below. If one is out of range, write what you did about it.

Read the guide, then take the short quiz. You must pass before you work with food. Your result is saved against your name as proof of training. English is the master version; the translations are there to help you.