Prior to your completing your quizzes and interview please review some of the following infromation:

Thank you for wanting to be such an important part of our team of professional, awesome people!

We appreciate you taking the time to be prepared for a great experience with fun people who make our guests feel like

a guest at their own party.

Visit our website, social media accounts, and pages on Wedding Wire, and The Knot in order to get a feel for what we do and how we like to present ourselves to the public.

Review the employee handbook thoroughly in order to correctly answer some technical question. (table setting, identification, cake cutting etc.)

In order to get put on our payroll your I9 must be accompanied by a copy of your photo ID as well as a copy or your passport or social security card. Please get these in order to we can get you in the system as easily as posible.

If you have any certifications or licenses that are applicable such as, LEAD, Tips, Food Handlers, etc.

After you've completely gone over the information provided and completed the online application and short training, you will be prompted to download and complete the pre-hire paperwork. In order to keep things as seamless as possible you will need to bring all documents to your interview/first day of work or you will not be able work. Unfortunately, during our busiest seasons we can't allow anyone with missing paperwork to remain employed with Central Coast Party Helpers for the safety and well being of all employees.

Central Coast Party Helpers Prior to your interview/Application

Central Coast Party Helpers STAFF HANDBOOK

Central Coast Party Helpers | (805) 238-7979 | brig@centralcoastpartyhelpers.com | Mail: 179 Niblick Rd #169, Paso Robles, CA 93446

www.CentralCoastPartyHelpers.com

Staff Handbook

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TABLE OF CONTENTS

What We Do. ........................................................................................................................................................ 3

Our Mission ........................................................................................................................................................... 4

Being a Brand Ambassador ................................................................................................................................... 4

Positions ................................................................................................................................................................ 5

Certifications ......................................................................................................................................................... 5

Expectations for Staff ............................................................................................................................................ 6

Expectations for Bartenders ................................................................................................................................. 7

Bar Kit ................................................................................................................................................................... 7

Expectations for Event Managers ......................................................................................................................... 8

Dress Code and Grooming Standards ................................................................................................................... 9

Nowsta Procedure ...............................................................................................................................................10

Evaluation Sheet ................................................................................................................................................. 11

Event Overview ................................................................................................................................................... 12

The Basics of Serving ........................................................................................................................................... 13

Table Settings ...................................................................................................................................................... 13

Buffet .................................................................................................................................................................. 14

Scullery ................................................................................................................................................................ 14

Bar ....................................................................................................................................................................... 15

Cake Cutting ........................................................................................................................................................ 16

Safety Precautions .............................................................................................................................................. 17

CPR/First Aid ....................................................................................................................................................... 18

Staff Handbook 

OUR MISSION 

At Central Coast Party Helpers, we strive for each of our clients to feel like a “guest at their own party” . We show each guest hospitality, and serve them in a professional and courteous manner. We are proud to be the best, oldest, most professional party staffing + planning company on the Central Coast, serving San Luis Obispo, Monterey, and Santa Barbara counties.

We provide the set up, service, and clean up, so you can feel like a guest at your own party !

WHAT IS A BRAND AMBASSADOR 

To build a strong brand, you need brand ambassadors – employees who are thoroughly engaged, connected, and committed. An engaged employee shows a measurable degree of their emotional attachment to their job, colleagues, and organization.

We are proud to consider all our employees brand ambassadors and employees should be proud to represent Central Coast Party Helpers. This means you have several opportunities to share your interest in the company:

o We will provide you with CCPH business cards, you are welcome to hand them out to potential clients and staff.

o Find us on social media – our links are on our website. Feel free to like us on Facebook and join our staff group. Like and share our posts, tag us, and leave some positive reviews!

We are fortunate to live in a close-knit community, thus making your representation very important. Spreading the word about our company and what we do brings us more business, therefore giving you more work.

We offer rewards for referrals + recruitments!

Staff Recommendations: If you know someone who is qualified + looking for extra work, you will receive a $25.00 gas card after they work their first event with us!

Client Recommendations: If you direct a client to do business with us, you will receive a $50.00 gas card and get first dibs on working that event!

4 This document is the property of CCPH and may not be reproduced, copied, shared, or distributed without written permission from the owner. Rev. 2/27/2020

Staff Handbook

5 This document is the property of CCPH and may not be reproduced, copied, shared, or distributed without written permission from the owner. Rev. 2/27/2020

POSITIONS

At Central Coast Party Helpers, our team is comprised of these positions.

Event Manager – The Event Managers is involved with the entire process and specifics on the event, such as, the timeline, rental order, layout, menu, table diagram, place settings, and knowledge of the staff and their responsibilities. The EM directs the team, keeping them on time, communicating specific directions, and managing break times. This position is typically filled by Brigitte, unless otherwise specified. In order to be considered for this position, you must complete an online event coordinating course and

Bartender – The bartender prepares, ices down, and serves beverages to the guests, giving them a fun, professional, and courteous experience. The bartender sets up their bar station, keeping it clean and organized at all times, and is responsible for keeping business cards on the bar, and bringing their own bar kit, with the necessary tools of the trade. -please see page 7 for expectations and bar kit info-

Server - Our servers are involved with the entire set up, service, and clean up of an event. Servers take direction from the Event Manager.

During the event, the following roles are assigned by the Event Manager as needed: Lead Server – The Lead Server oversees the servers. They are responsible for ensuring tables are set properly, and the front of the house is presentable. The LS should be well versed in serving etiquette and communication with the other servers.

Expediter – The expediter ensures orders are sent to the appropriate tables in a reasonable amount of time. They make sure each plate is presentable and communicate with the kitchen as needed. This is mostly at sit down and plated events.

Runner – The runner delivers food to the buffet, or on trays to jack stands, for servers to serve.

Scullery – The scullery guy/girl mans the bussing station in the back of house, which is used for scraping and packing dishes. The person working in scullery sets up scullery station and organizes the dish and stemware racks, flatware tubs, and trash

Certifications

Having certifications demonstrates your expertise in the field, and gives you important knowledge that helps you do the best job possible.

LEAD Certification – Required for bartenders; https://www.tracelead.abc.ca.gov/traceleadpublic/register/screens/AvailableClasses.aspx ServSafe – Recommended; https://www.servsafe.com/ServSafe-Food-Handler CPR & First Aid – Recommended; https://www.redcross.org/take-a-class

Staff Handbook

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Expectations for Staff ★★★★★

Central Coast Party Helpers is a five star, professional company. We expect every employee to adhere to our standards.

Punctuality – We expect you to arrive 15 minutes prior to an event. If you’re not early, you’re late. For example, if staff arrival time is 2:00, come at 1:45. This is necessary in case of parking confusion, gate access etc. This is also why we always show up fully dressed and ready to get working.

Attitude – Be patient, courteous, and helpful to not only the guests, but to the vendors, venue manager, and each other as well. Being a team player and having good communication is very important. Be respectful and show integrity and loyalty to the company, before, during, and after the event. Speak positively to one another.

Cell Phones – Keep your phones in your purse or car. Only Event Managers or other designated staff may keep their phones on them to take pictures for promotional purposes and to stay in touch with Brigitte if she is not present. If time allows, EM should assemble a group picture of everyone fully dressed and looking sharp.

Language – No profanity – keep your language respectful. Please keep your comments to yourself – guests, vendors, the coordinator, and especially the bride and groom do not need to hear your opinion. If you do have a concern, speak discreetly with the Event Manager. Keep your voices down when working in the back – guests can often hear you!

Food – Please eat prior to the event and bring yourself water and a snack. Food can only be eaten in the back and out of sight of the guests only at designated times.

Tools – We require staff to carry a wine key and wear a wristwatch during every event. We strongly encourage you to carry a pen, pocket knife, mints, and lighter. We will provide you with our business cards to carry with you at events.

Drugs & Alcohol – We have a zero-tolerance policy for using and showing up to work under the influence of drugs, alcohol, marijuana, and other mood-altering substances. Breaking this policy is grounds for immediate termination. Alcohol is never to be removed from an event, even if it is offered.

Smoking & Gum – Smoking or chewing gum is not allowed during an event – not even on your break. Do not show up smelling like cigarette smoke.

Chain of Command – It is ultimately important that we adhere to the Chain of Command. This means the Event Manager is the ONLY one authorized to speak with and ask questions to the coordinator, caterer, and other vendors. Direct your concerns and questions to the Event Manager or Lead Server. NEVER speak to the coordinator unless they ask you something first.

Staff Handbook

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Expectations for Bartenders

In addition to Expectations for Staff, bartenders are to adhere to the following expectations:

LEAD Certification – All bartenders must be LEAD certified. You can sign up for the class at https://www.tracelead.abc.ca.gov/traceleadpublic/register/screens/AvailableClasses.aspx

Bar equipment – Staff are prohibited from requesting or procuring beverages, glassware, or ice from the bar for their own use. However, getting something for a guest is ok

Cleanliness – Keep the bar neat, clean, and professional for guests. Always wipe the bar top, keeping it dry.

Tips – Refer to the Event Sheet for instructions on tip jars. If tips are not accepted and a guest asks you about tips, say, “Your host has taken care of us already.” If they insist on giving you a tip, you make take it discreetly and hide it behind the bar. Remember to record any tips received in on your Evaluation Sheet. Always split tips evenly with all bartenders at the end of the shift.

Refusing service – Bartenders reserve the right to ask anyone for identification. Bartenders reserve the right and must refuse service to anyone who appears intoxicated. Immediately let your event manager know.

Communication – If someone is too drunk, inform the Event Manager and Coordinator immediately. Staff will keep an eye on them and ensure they do not further consume alcohol or any other substances. If a guest is too unruly, they may be escorted off the property by security.

Handling alcohol – NEVER leave a bar unattended. All alcohol must be put away before the bartender leaves. Alcohol is never to be removed from an event, even if it is offered.

Taste testing –Absolutely no alcohol consumption is allowed. If you need to taste test a mixed drink for quality assurance, have a guest try it. If there are no guests available, you are permitted to take a small taste using the straw method.

Bar Kit Includes: -Foilers-Wine Keys-Speed Openers-Rags-Shakers-Muddlers-Strainers-Ice Scoop-Shot Glass-Tip Jar, Rock, Cocktail Napkins, Straws-Cutting Board, Paring Knife

Staff Handbook

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These are the basics, you are welcome to add more and make yourself more prepared for

accomodations(more tips).

Expectations for Event Managers

In addition to Expectations for Staff, Event Managers are to adhere to the following expectations:

Staff Appearance – The EM ensures all staff are following Dress Code and Grooming Standards. The EM is responsible for getting pictures of the staff dressed in their work attire before they leave for the event. This is to ensure that any errors are corrected immediately, while the staff are still at home and can easily fix their attire. Once staff arrive 15 minutes prior to the event, the EM must line all the staff up looking professional and neat for a picture. This picture is to be sent to Brigitte immediately as a confirmation that everyone is there and looks great, and can be used for marketing.

Evaluation Sheets – At the end of an event, the EM is responsible for ensuring all staff send their completed Evaluation Sheets to Brigitte before they leave the event. The EM should carry a few extra Evaluation Sheets in case someone forgets to bring one. EM’s must also complete one, as well as discuss the event with Brigitte at a later date.

Leadership – The EM is the boss. They direct the team, keeping them on track and responsible. The EM is a role model and an example for how each staff member should be – responsible, timely, proactive, and good at problem solving and conflict resolution. EMs have the authority to send home unruly or inappropriate staff at any time, and will record any issues on their Evaluation Sheet.

Pictures – The EM needs to take social media marketing-worthy pictures of the event to use for promotional purposes. Good pictures include our staff working, place settings, food, the bar, and décor. These pictures should be texted to Brigitte throughout the night – only as the workload allows. Pictures should also be posted to our Facebook staff group.

Tools – An EM needs to be prepared for the unexpected. An EM is highly encouraged to carry masking tape, a Sharpie, wine keys, Ibuprofen/Tylenol, extra ties, extra black socks, shoe polisher, lint roller, on-the-go stain remover, post-it notes, and business cards. They should also carry a bar kit (includes wine keys, business cards, cocktail napkins, our tuxedo painted rocks, cutting board, paring knife, and gloves) and a cake kit (includes the following: a small spatula, water pitcher, long serrated knife, paper towels, gloves, and needle-nose plyers).

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Apron – Optional; Small black apron tied around the waist with no patterns or logos. Jacket/cardigan – Optional for cold weather; Nice, plain black jacket or cardigan kept open in the front with no patterns. No hoodies. Jewelry – Only weddings rings are permitted. No necklaces, bracelets, or other rings. Tattoos and piercings – No visible tattoos or body piercings. Tattoos must be covered and piercings must be removed. Small earring studs are permitted. Sunglasses – Sunglasses are allowed only during the set up or breakdown of an event, never during serving the guests. Grooming for gentlemen – Facial hair must be kept short and groomed well. Grooming for ladies – Hair that touches or goes below the shoulders must be neat and pulled back – no stray hairs flying around. Hair reaches mid-back or beyond must be in a bun or braided. Perfume, lotion, and makeup needs to be light. No crazy hair colors. No fake nails or colored nail polish, ever! You must take a full-body picture of yourself in uniform and send it to your Event Manager before you leave for an event. This is to make sure anything wrong can get easily corrected while you are still at home.

Dress Code and Grooming Standards Central Coast Party Helpers is a five star, professional company. We represent this by dressing in a professional manner. Each staff member is expected to meet our appearance standards to a tee. Repeated disregard of our dress code, and grooming standards are grounds for termination.

Shirts – Our most common uniform is a black dress shirt. Must be clean and pressed, with no wrinkles or stains, nor any unique patterns, textures, or fabrics. Shirt must be tucked, buttoned up to the top, and sleeves are to remain buttoned and not rolled up, unless you are in scullery or in the back of the house. Pockets are acceptable. Occasionally, these shirts will be white as specified on the Event Sheet.

Another shirt is a ladies’ V-neck black shirt. These are typically worn by bartenders and at more casual events. These will typically be provided, and are also available to purchase. Undershirts and other undergarments – Plain white undershirts with sleeves and no unique patterns or logos. Undergarments must be white or nude and may not show through your shirt. No black bras.

Set Up Shirts - We only wear set up shirts for heavy/messy set up and hot days when we might be sweating. These must be plain white or black with absolutely no logos, unless you are provided with a CCPH tee. Tie – Plain Red Bow Tie (Will be provided)

Nametag – Nametags are worn straight, on the right side of the chest. Nametags are supplied for you and to be returned at each event, unless otherwise specified. Wristwatch – Professional looking wristwatch with no bright colors. Black, white, gray, gold, and silver are the appropriate colors to wear. No bright colors please.

Pants – Black pressed dress pants with no unique patterns or logos. No jeans, denim, Dockers, Dickies, or leggings ever. Pants need to fit and not touch the ground.

Belt – Belts need to be plain black with no studs or logos. Socks – Socks are to be plain black with no patterns or logos and must go above the ankle. Shoes – Black dress shoes that can take a polish. No laces or high heels. No Converse, Vans, or Toms. Black clogs are permitted. No white markings.

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Evaluation Sheet

The Evaluation Sheet is to be filled out by each staff member at the end of an event, prior to leaving. It is both your timecard and your feedback. Your input is very important as it helps us improve the overall experience for yourself, your coworkers, and guests. Everything you write on the Evaluation Sheet is completely confidential.

Once you have filled everything out while it’s still fresh in your mind, take a picture of the form with your phone and text or email a picture to Brigitte before you head home. If Brigitte is your EM, you can give it to her. The Evaluation Sheet acts as both a time card and feedback – this being said, you must turn in your completed form in order to get paid.

Staff Handbook

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o The Event Manager/Lead Server communicates to the staff on how to set up the tables, chairs, placesettings, and any other directions. Bar and scullery stations are set up.

o After the tables and place settings are set, the Event Manager/Lead Server goes around to doublecheck everything is straight and in place.

o 15 minutes prior to the guests’ arrival, make sure you are presentable (fix your hair, straighten yourtie, name tag on the right, etc.) and be ready to greet the guests with a smile and a relaxed attitude.

During

o Roam around, always looking for trash, abandoned drinks, and tripping hazards (linens not tuckedunder a table, wires, water, etc.). Always keep an eye on the guests and check with them to see if theyneed anything, paying special attention to the bride, groom, and head table.

o Maintain cleanliness at all times.o Keep the buffet, beverage, coffee, and dessert tables clean and stocked.o Let someone know when you are leaving for a restroom break. Please don’t forget to wash your

hands, and no lollygagging!o Never stand around in clusters – there is always something to do! Refill beverages, clear tables, etc.o If the coordinator or other vendor asks you for your help, tell them, “Sure, let me inform my Event

Manager and I’ll see what we can do to lend you a hand.”o The Event Manager will assign breaks as time allows.Clean Upo Look to your Event Manager or Lead Server for direction on when to begin clearing tables and what to

clear first. We never want to make guests feel rushed. Always start with the sweetheart and headtables.

o Drop off dirty dishes at scullery. Pour excess beverages from glasses into the dump bucket – onlyliquid should go in the bucket, so put all lemon slices and other garnishes in the trash. Don’t dumpinto the landscape unless explicit permission has been given.

o When all guests have left, begin the breakdown process (take away centerpieces, salt and pepper,bread basket, etc.) Collect linens to put in the linen bags.

o Never touch or move guests’ purses or other belongings. Wait for the owners to retrieve them orbring it to the attention of the Event Manager/Lead Server, who will ask the coordinator to take careof it.

o Fold up chairs and tables, empty coffee pots, clean countertops, and take out the trash.o The Event Manager, coordinator, and venue manager will do a final walk through before we can call

things done. Fill out your Evaluation Sheet and text/email a picture to Brigitte before you leave.

o Staff arrive 15 minutes prior to the start time.o The Event Manager lines up the staff for a picture to be sent to Brigitte. Remember – makesure your nametag and tie are straight, your shirt tucked, and have good posture.o The Event Manager will go through the event rundown, timeline, and other things you needto know. Place your things in the designated staff area, introduce yourself to the coordinator,venue manager, caterer, and other vendors.o Tape timeline in Scullery Area

Event Overview Arrival

Set Up

Staff Handbook

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o When passing appetizers, return to the kitchen when there are only two appetizers left. Typically,one person will take one on your way back and no one will take the last one.

o There are 6 styles of serving food:- Buffet – Servers serve guests at the buffet table.- Family style – Servers place bowls of food on the table for guests to serve themselves.- Sit down – Servers place the guests’ plates in front of them.- Synchronized service – Servers place the guests’ plates in front of them in a synchronized

fashion, all at the same time.- French style – Servers serve food onto the plate in front of the guest.- Tray Passing

o Avoid entering the production kitchen unless you are the expediter or have specific instructionsfrom the Event Manager or Lead Server to do so. Never ever talk to the chef!

Table Settings

Each event will have a different table setting as will be specified during set up, though there are rules about table settings that will remain true each time.

o Table cloths and napkins must have their creases and seams down and not showing. They shouldnever be stained or have rips or holes.

o Center the creases in the table cloth with the center of the table.o Napkins draped over the side of the table should be close to, but not touching the chair.o Forks are always on the left, while knives and spoons should be on the right.o Silverware should be used from the outside going in. The utensil used first (ex. salad fork) should be

on the outside, while the last utensil (ex. dessert fork) should be on the inside, closest to the plate.o Face all knives inwards, towards the plate.o All silverware and plates should be 1 inch from the edge of the table. Use your thumb to measure.o The water glass should be placed above the knife with any additional glassware following to the left.

Here is an example of a common, simpler place setting.

o Serve from the left, clear from the right. If two guests are talking, you mayserve around them as to not interrupt. Face towards the guest when serving andclearing, always with a smile.o Always serve the sweetheart table (the bride and groom) and head table (theirimmediate family) first– and take special care of grandma.o When refilling drinks, remove the glass from the table to pour. Be careful not tocross over other glasses when doing so.o Handle stemware by the stem and silverware by the neck to avoid leavingfingerprints.o Never carry more plates than you can handle. If a guest wants you to take theirplate but you cannot carry anymore, let them know you are coming right back to takecare of them and do so.o Never touch any part of glasses or silverware that a guest’s mouth will touch.

The Basics of Serving

Staff Handbook

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Here is an example of a more formal place setting.

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Chafers are used to keep the food hot. One hour before the food is served, fill the water reservoir with no more than one inch of water. If there is too much water, it will overflow and spill everywhere. Sternos are the fuel that keeps the food hot. When opening, be very careful not to get the fuel inside on anything as it is highly flammable. Light the sternos and place them into the two holders underneath the chafer. The caterer or the runner will bring the food to the chafer.

Buffet stations are set up into two different styles, T style and line style.

Scullery

Scullery is the station in the back of house that handles all dirty dishes, glassware, and silverware. Scullery needs 2 tables, a trash can with bags (keep the bags on the handle of the trashcan, never on the bottom), dump bucket, masking tape, Sharpie, spatula, plate scrape, paper towels, wipes, gloves, and rags.

Scullery tables are set up in a L shape with a trash can on the end. The bin for silverware and dumb bucket go underneath the tables. Label racks with masking tape and a Sharpie – this eliminates a lot of confusion and frustration at the end of the night! As dirty dishes are dropped off on the table by the servers, they are scraped and packed into the appropriately labeled racks. If a sink is available to use, never put a knife or other sharp objects in the sink!

Buffet

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There are two typical types of bars. Barrel top bars and serpentine bars. A barrel top bar is a long wood slab placed on top of two large barrels. A serpentine bar is a two-piece curved table set that comes with velcro clips that attach skirting to the tables.

Barrel top bar Serpentine bar

Bartenders are responsible for bringing their own bar kits (includes wine keys, business cards, cocktail napkins, our tuxedo painted rocks, cutting board, paring knife, and gloves). They also have the freedom to add any extra tools of the trade such as stir sticks, shakers, spill mat, garnishes, trays, straws, etc.

Behind the bar, there should be a dump bucket, an ice bin with a scoop, and any stirrers, muddlers, cutting board, knife, and other equipment. On top of the bar, place the bar sign, our business cards, spun cocktail napkins, a painted rock, and the tip jar (specified on your Event Sheet). We encourage you to also have a spill mat, salt caddy, fruit caddy, and straws. When serving only beer and wine, the bar set up will be much simpler.

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Bar

Staff Handbook

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You will need a cake kit to properly cut a wedding cake. A cake kit includes a small spatula, water pitcher, long serrated knife, paper towels, gloves, and needle-nose plyers – all of which must be CLEAN.

A wedding cake may come as a normal sheet cake, but the most common is the tiered, stacked cake. Wearing gloves, separate the layers of the cake by sliding a knife underneath the cake board (each layer will have one) and lifting the tier off. Be aware that most cakes have dowel rods in them to secure the tiers to one another when removing the layers of cake. You may use the needle nose plyers to remove the dowel rods.

There are two methods for cutting a cake:

A. First, count 2 inches in from the edge of the cake. Cut from the top, down with the serrated knife, goingstraight into the cake, and gently saw a full circle all around the inside. Clean your knife with the hot water inthe water pitcher between each cut. Begin cutting from the outside, in 1-inch wedges. Use the knife andspatula to place the pieces onto plates.

Once the outer ring is finished, repeat the process – count 2 inches in, then cut another circle within that one. Once you have reached a small enough circle of the cake, you may simply cut the slices from the top.

B. First, count 2 inches from the edge of the cake. Cut the edges off of the cake on 4 sides to make a square inthe middle. Cut the edges into 1-inch slices – cut the now square cake into 2 inch by 1 inch pieces. Clean yourknife with the hot water in the water pitcher between each cut.

A B

Cake Cutting

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from the owner.Rev. 2/27/2020

Broken glass – If a guest or server drops and breaks glass, one staff member is to stand over the glass, keeping people back. The other gets a broom and sweeps it up.

Tripping hazards – Tape electrical cords in place with tape, and tuck linens that touch the ground underneath the table. Be cautious of uneven walkways, pavement, dirt, rocks, and water.

Avoiding slips, trips, and falls

o Keep floors clean and dry. Thoroughly dry spills and use wet floor signs, if available.o Always walk, never run. Wearing non-slip shoes is encouraged.o Only use sturdy ladders or stepstools to reach something high up – never boxes or chairs.

Lifting and carrying – Always lift with your legs, never your back, and carry loads close to your body. Never attempt to lift or carry something you cannot handle. Take extra trips or ask someone for assistance.

Injuries on the Job – Any injury must be reported to your Event Manager immediately. If your supervisor has an objectively reasonable basis for believing you are under the influence of drugs or alcohol, you may be sent to an appropriate facility for testing within two hours of the incident, or testing will be done in conjunction with treatment, where applicable. Refusal to cooperate in post-accident testing is grounds for termination of your employment.

- Hot Stoves- Liquids- Coffee Pots- Sharp Knives- Glass- Appliances- Trip Hazards- Walkways- Stairs- Uneven Pavement- Electrical Cords- Water and Fire features- BBQs- Intoxicated Guests

Safety Precautions

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Safety Precautions

CPR - If a person is choking, in shock, unconscious, not breathing, or has no pulse, call 911 immediately and administer CPR as necessary until help arrives.

First Aid - Be cautious of hot stoves, chafer's, coffee pots, liquid, BBQs, and other hot appliances. If burned, apply cold water immediately. Elevate the burn if possible and cover with a bandage.

Be cautious of knives and other sharp objects. If cut, contain any bleeding and get to the nearest, clean sink. Rinse out the cut and compress with paper towels until the bleeding stops. Elevate the cut and cover with a bandage. If an injury is serious enough, you will be allowed to leave the event to seek medical treatment.

BRIGITTE FAULKNER

Owner

Welcome to Central Coast Party Helpers!

Central Coast Party Helpers

179 Niblick Rd. #169

Paso Robles. CA 93446

(805) 238-7979

We are the most trusted, professional event staffing agency on the Central Coast and have

been for 20 years! Here is some general information you need to

know about your employment with Central Coast Party Helpers.

-Your hire date will be either the date of your interview, or

the first event you work, whichever comes first.

-Servers start at $14.00 per hour, plus gratuity.

-Bartenders start at $15.00 per hour, plus gratuity. Must be

Tips or LEAD certified by the ABC.

https://www.abc.ca.gov/education/register-for-licensee-training/

-Event Managers start at $20.00 per hour. plus gratuity.

-Our pay days are semi-monthly on the 1st and the 15th. Please allow for up to two days for

physical checks and pay stubs to arrive in the mail.

-You are responsible for scheduling your own hours on our scheduling app. Nowsta (See the

attached Nowsta instructions & mark your calendars).

-If you accept a position at an event and changes need to be made, you need to contact Brigitte.

If not. we will assume you are confirmed and will be in attendance.

-You will receive a notification from Nowsta on the Wednesday or Thursday before an event. This

is when you should reread the details of the event and make sure you are informed and preparedfor your duties. Also, please set out your uniform and always check the attachments for extra info!

-You will clock in and out on your Nowsta app as well as send Brigitte an evaluation form at the

end of every event. An evaluation sheet will be attached to the event on the application or your

event manager will have blank copies available for you. While we all get used to our new

scheduling platform. we would like you to include your hours on the evaluation sheet as well.

If you have any questions about paperwork, job requirements. your employment status. or any other general inquiries, please refer to your employee handbook for procedural matters. Also, feel

free to use the below contact. We are happy to help! We are excited to have you on our team. You

are a valued employee and we appreciate you helping with our events. so our clients can be a

guest at your own party!

Sincerely,

Brigitte Faulkner

Form W-4Department of the Treasury Internal Revenue Service

Employee’s Withholding Certificate ▶ Complete Form W-4 so that your employer can withhold the correct federal income tax from your pay.

▶ Give Form W-4 to your employer.▶ Your withholding is subject to review by the IRS.

OMB No. 1545-0074

2020 Step 1: Enter Personal Information

(a) First name and middle initial Last name (b) Social security number

Address ▶ Does your name match the name on your social security card? If not, to ensure you get credit for your earnings, contactSSA at 800-772-1213 or go to www.ssa.gov.

City or town, state, and ZIP code

(c) Single or Married filing separately Married filing jointly (or Qualifying widow(er)) Head of household (Check only if you’re unmarried and pay more than half the costs of keeping up a home for yourself and a qualifying individual.)

Complete Steps 2–4 ONLY if they apply to you; otherwise, skip to Step 5. See page 2 for more information on each step, who can claim exemption from withholding, when to use the online estimator, and privacy.

Step 2: Multiple Jobs or Spouse Works

Complete this step if you (1) hold more than one job at a time, or (2) are married filing jointly and your spouse also works. The correct amount of withholding depends on income earned from all of these jobs.

Do only one of the following. (a) Use the estimator at www.irs.gov/W4App for most accurate withholding for this step (and Steps 3–4); or(b) Use the Multiple Jobs Worksheet on page 3 and enter the result in Step 4(c) below for roughly accurate withholding; or(c) If there are only two jobs total, you may check this box. Do the same on Form W-4 for the other job. This option

is accurate for jobs with similar pay; otherwise, more tax than necessary may be withheld ......................... ▶

TIP: To be accurate, submit a 2020 Form W-4 for all other jobs. If you (or your spouse) have self-employment income, including as an independent contractor, use the estimator.

Complete Steps 3–4(b) on Form W-4 for only ONE of these jobs. Leave those steps blank for the other jobs. (Your withholding will be most accurate if you complete Steps 3–4(b) on the Form W-4 for the highest paying job.)

Step 3: If your income will be $200,000 or less ($400,000 or less if married filing jointly): Claim Dependents Multiply the number of qualifying children under age 17 by $2,000 ▶ $

Multiply the number of other dependents by $500 ..................... ▶ $

Add the amounts above and enter the total here . . . . . . . . . . . . . 3 $

Step 4 (a) Other income (not from jobs). If you want tax withheld for other income you expect(optional): this year that won’t have withholding, enter the amount of other income here. This may

Other include interest, dividends, and retirement income . . . . . . . . . . . .

Adjustments (b) Deductions. If you expect to claim deductions other than the standard deduction

and want to reduce your withholding, use the Deductions Worksheet on page 3 andenter the result here . . . . . . . . . . . . . . . . . . . . .

(c) Extra withholding. Enter any additional tax you want withheld each pay period .

4(a) $

4(b) $

4(c) $

For Privacy Act and Paperwork Reduction Act Notice, see page 3. Cat. No. 10220Q Form W-4 (2020)

Step 5: Sign Here

Under penalties of perjury, I declare that this certificate, to the best of my knowledge and belief, is true, correct, and complete.

Employee’s signature (This form is not valid unless you sign it.) Date

Employers Only

Employer identification number (EIN)

First date of employment

Employer’s name and address

▲▲

Page 2 Form W-4 (2020)

General Instructions Future Developments For the latest information about developments related to Form W-4, such as legislation enacted after it was published, go to www.irs.gov/FormW4.

Purpose of Form Complete Form W-4 so that your employer can withhold the correct federal income tax from your pay. If too little is withheld, you will generally owe tax when you file your tax return and may owe a penalty. If too much is withheld, you will generally be due a refund. Complete a new Form W-4 when changes to your personal or financial situation would change the entries on the form. For more information on withholding and when you must furnish a new Form W-4, see Pub. 505. Exemption from withholding. You may claim exemption from withholding for 2020 if you meet both of the following conditions: you had no federal income tax liability in 2019 and you expect to have no federal income tax liability in 2020. You had no federal income tax liability in 2019 if (1) your total tax on line 16 on your 2019 Form 1040 or 1040-SR is zero (or less than the sum of lines 18a, 18b, and 18c), or (2) you were not required to file a return because your income was below the filing threshold for your correct filing status. If you claim exemption, you will have no income tax withheld from your paycheck and may owe taxes and penalties when you file your 2020 tax return. To claim exemption from withholding, certify that you meet both of the conditions above by writing “Exempt” on Form W-4 in the space below Step 4(c). Then, complete Steps 1(a), 1(b), and 5. Do not complete any other steps. You will need to submit a new Form W-4 by February 16, 2021. Your privacy. If you prefer to limit information provided in Steps 2 through 4, use the online estimator, which will also increase accuracy.

As an alternative to the estimator: if you have concerns with Step 2(c), you may choose Step 2(b); if you have concerns with Step 4(a), you may enter an additional amount you want withheld per pay period in Step 4(c). If this is the only job in your household, you may instead check the box in Step 2(c), which will increase your withholding and significantly reduce your paycheck (often by thousands of dollars over the year). When to use the estimator. Consider using the estimator at www.irs.gov/W4App if you: 1. Expect to work only part of the year;2. Have dividend or capital gain income, or are subject toadditional taxes, such as the additional Medicare tax;3. Have self-employment income (see below); or4. Prefer the most accurate withholding for multiple jobsituations.Self-employment. Generally, you will owe both income and self-employment taxes on any self-employment income you receive separate from the wages you receive as an employee. If you want to pay these taxes through withholding from your wages, use the estimator at www.irs.gov/W4App to figure the amount to have withheld. Nonresident alien. If you’re a nonresident alien, see Notice 1392, Supplemental Form W-4 Instructions for Nonresident Aliens, before completing this form.

Specific Instructions Step 1(c). Check your anticipated filing status. This will determine the standard deduction and tax rates used to compute your withholding. Step 2. Use this step if you (1) have more than one job at the same time, or (2) are married filing jointly and you and your spouse both work.

Option (a) most accurately calculates the additional tax you need to have withheld, while option (b) does so with a little less accuracy.

If you (and your spouse) have a total of only two jobs, you may instead check the box in option (c). The box must also be checked on the Form W-4 for the other job. If the box is checked, the standard deduction and tax brackets will be cut in half for each job to calculate withholding. This option is roughly accurate for jobs with similar pay; otherwise, more tax than necessary may be withheld, and this extra amount will be larger the greater the difference in pay is between the two jobs.

Multiple jobs. Complete Steps 3 through 4(b) on only one Form W-4. Withholding will be most accurate if you do this on the Form W-4 for the highest paying job.

Step 3. Step 3 of Form W-4 provides instructions for determining the amount of the child tax credit and the credit for other dependents that you may be able to claim when you file your tax return. To qualify for the child tax credit, the child must be under age 17 as of December 31, must be your dependent who generally lives with you for more than half the year, and must have the required social security number. You may be able to claim a credit for other dependents for whom a child tax credit can’t be claimed, such as an older child or a qualifying relative. For additional eligibility requirements for these credits, see Pub. 972, Child Tax Credit and Credit for Other Dependents. You can also include other tax credits in this step, such as education tax credits and the foreign tax credit. To do so, add an estimate of the amount for the year to your credits for dependents and enter the total amount in Step 3. Including these credits will increase your paycheck and reduce the amount of any refund you may receive when you file your tax return. Step 4 (optional).

Step 4(a). Enter in this step the total of your other estimated income for the year, if any. You shouldn’t include income from any jobs or self-employment. If you complete Step 4(a), you likely won’t have to make estimated tax payments for that income. If you prefer to pay estimated tax rather than having tax on other income withheld from your paycheck, see Form 1040-ES, Estimated Tax for Individuals.

Step 4(b). Enter in this step the amount from the Deductions Worksheet, line 5, if you expect to claim deductions other than the basic standard deduction on your 2020 tax return and want to reduce your withholding to account for these deductions. This includes both itemized deductions and other deductions such as for student loan interest and IRAs.

Step 4(c). Enter in this step any additional tax you want withheld from your pay each pay period, including any amounts from the Multiple Jobs Worksheet, line 4. Entering an amount here will reduce your paycheck and will either increase your refund or reduce any amount of tax that you owe.

CAUTION ▲!

Page 3 Form W-4 (2020)

If you choose the option in Step 2(b) on Form W-4, complete this worksheet (which calculates the total extra tax for all jobs) on only ONE Form W-4. Withholding will be most accurate if you complete the worksheet and enter the result on the Form W-4 for the highest paying job.

Note: If more than one job has annual wages of more than $120,000 or there are more than three jobs, see Pub. 505 for additional tables; or, you can use the online withholding estimator at www.irs.gov/W4App.

1 Two jobs. If you have two jobs or you’re married filing jointly and you and your spouse each have one job, find the amount from the appropriate table on page 4. Using the “Higher Paying Job” row and the “Lower Paying Job” column, find the value at the intersection of the two household salaries and enter that value on line 1. Then, skip to line 3 . . . . . . . . . . . . . . . . . . . . . 1 $

2 Three jobs. If you and/or your spouse have three jobs at the same time, complete lines 2a, 2b, and 2c below. Otherwise, skip to line 3.

a Find the amount from the appropriate table on page 4 using the annual wages from the highest paying job in the “Higher Paying Job” row and the annual wages for your next highest paying job in the “Lower Paying Job” column. Find the value at the intersection of the two household salaries and enter that value on line 2a . . . . . . . . . . . . . . . . . . . . . . . 2a $

b Add the annual wages of the two highest paying jobs from line 2a together and use the total as the wages in the “Higher Paying Job” row and use the annual wages for your third job in the “Lower Paying Job” column to find the amount from the appropriate table on page 4 and enter this amount on line 2b . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2b $

c Add the amounts from lines 2a and 2b and enter the result on line 2c . . . . . . . . . . 2c $

3 Enter the number of pay periods per year for the highest paying job. For example, if that job pays weekly, enter 52; if it pays every other week, enter 26; if it pays monthly, enter 12, etc. . . . . . 3

4 Divide the annual amount on line 1 or line 2c by the number of pay periods on line 3. Enter this amount here and in Step 4(c) of Form W-4 for the highest paying job (along with any other additional amount you want withheld) . . . . . . . . . . . . . . . . . . . . . . . . . 4 $

1 Enter an estimate of your 2020 itemized deductions (from Schedule A (Form 1040 or 1040-SR)). Such deductions may include qualifying home mortgage interest, charitable contributions, state and local taxes (up to $10,000), and medical expenses in excess of 7.5% of your income . . . . . . . 1 $

Enter: • $18,650 if you’re head of household • $12,400 if you’re single or married filing separately

Privacy Act and Paperwork Reduction Act Notice. We ask for the information on this form to carry out the Internal Revenue laws of the United States. Internal Revenue Code sections 3402(f)(2) and 6109 and their regulations require you to provide this information; your employer uses it to determine your federal income tax withholding. Failure to provide a properly completed form will result in your being treated as a single person with no other entries on the form; providing fraudulent information may subject you to penalties. Routine uses of this information include giving it to the Department of Justice for civil and criminal litigation; to cities, states, the District of Columbia, and U.S. commonwealths and possessions for use in administering their tax laws; and to the Department of Health and Human Services for use in the National Directory of New Hires. We may also disclose this information to other countries under a tax treaty, to federal and state agencies to enforce federal nontax criminal laws, or to federal law enforcement and intelligence agencies to combat terrorism.

You are not required to provide the information requested on a form that is subject to the Paperwork Reduction Act unless the form displays a valid OMB control number. Books or records relating to a form or its instructions must be retained as long as their contents may become material in the administration of any Internal Revenue law. Generally, tax returns and return information are confidential, as required by Code section 6103.

The average time and expenses required to complete and file this form will vary depending on individual circumstances. For estimated averages, see the instructions for your income tax return.

If you have suggestions for making this form simpler, we would be happy to hear from you. See the instructions for your income tax return.

Step 4(b)—Deductions Worksheet (Keep for your records.)

Step 2(b)—Multiple Jobs Worksheet (Keep for your records.)

2 { • $24,800 if you’re married filing jointly or qualifying widow(er) } . . . . . . . . 2 $

3 If line 1 is greater than line 2, subtract line 2 from line 1. If line 2 is greater than line 1, enter “-0-” . . 3 $

4 Enter an estimate of your student loan interest, deductible IRA contributions, and certain other adjustments (from Part II of Schedule 1 (Form 1040 or 1040-SR)). See Pub. 505 for more information 4 $

5 Add lines 3 and 4. Enter the result here and in Step 4(b) of Form W-4 . . . . . . . . . . . 5 $

Page 4 Form W-4 (2020)

Married Filing Jointly or Qualifying Widow(er) Higher Paying Job Lower Paying Job Annual Taxable Wage & Salary

Annual Taxable Wage & Salary

$0 - 9,999

$10,000 - 19,999

$20,000 - 29,999

$30,000 - 39,999

$40,000 - 49,999

$50,000 - 59,999

$60,000 - 69,999

$70,000 - 79,999

$80,000 - 89,999

$90,000 - 99,999

$100,000 - 109,999

$110,000 - 120,000

$0 - 9,999 $0 $220 $850 $900 $1,020 $1,020 $1,020 $1,020 $1,020 $1,210 $1,870 $1,870 $10,000 - 19,999 220 1,220 1,900 2,100 2,220 2,220 2,220 2,220 2,410 3,410 4,070 4,070 $20,000 - 29,999 850 1,900 2,730 2,930 3,050 3,050 3,050 3,240 4,240 5,240 5,900 5,900 $30,000 - 39,999 900 2,100 2,930 3,130 3,250 3,250 3,440 4,440 5,440 6,440 7,100 7,100 $40,000 - 49,999 1,020 2,220 3,050 3,250 3,370 3,570 4,570 5,570 6,570 7,570 8,220 8,220 $50,000 - 59,999 1,020 2,220 3,050 3,250 3,570 4,570 5,570 6,570 7,570 8,570 9,220 9,220 $60,000 - 69,999 1,020 2,220 3,050 3,440 4,570 5,570 6,570 7,570 8,570 9,570 10,220 10,220 $70,000 - 79,999 1,020 2,220 3,240 4,440 5,570 6,570 7,570 8,570 9,570 10,570 11,220 11,240 $80,000 - 99,999 1,060 3,260 5,090 6,290 7,420 8,420 9,420 10,420 11,420 12,420 13,260 13,460

$100,000 - 149,999 1,870 4,070 5,900 7,100 8,220 9,320 10,520 11,720 12,920 14,120 14,980 15,180 $150,000 - 239,999 2,040 4,440 6,470 7,870 9,190 10,390 11,590 12,790 13,990 15,190 16,050 16,250 $240,000 - 259,999 2,040 4,440 6,470 7,870 9,190 10,390 11,590 12,790 13,990 15,520 17,170 18,170 $260,000 - 279,999 2,040 4,440 6,470 7,870 9,190 10,390 11,590 13,120 15,120 17,120 18,770 19,770 $280,000 - 299,999 2,040 4,440 6,470 7,870 9,190 10,720 12,720 14,720 16,720 18,720 20,370 21,370 $300,000 - 319,999 2,040 4,440 6,470 8,200 10,320 12,320 14,320 16,320 18,320 20,320 21,970 22,970 $320,000 - 364,999 2,720 5,920 8,750 10,950 13,070 15,070 17,070 19,070 21,290 23,590 25,540 26,840 $365,000 - 524,999 2,970 6,470 9,600 12,100 14,530 16,830 19,130 21,430 23,730 26,030 27,980 29,280 $525,000 and over 3,140 6,840 10,170 12,870 15,500 18,000 20,500 23,000 25,500 28,000 30,150 31,650

Single or Married Filing Separately Higher Paying Job Lower Paying Job Annual Taxable Wage & Salary

Annual Taxable Wage & Salary

$0 - 9,999

$10,000 - 19,999

$20,000 - 29,999

$30,000 - 39,999

$40,000 - 49,999

$50,000 - 59,999

$60,000 - 69,999

$70,000 - 79,999

$80,000 - 89,999

$90,000 - 99,999

$100,000 - 109,999

$110,000 - 120,000

$0 - 9,999 $460 $940 $1,020 $1,020 $1,470 $1,870 $1,870 $1,870 $1,870 $2,040 $2,040 $2,040 $10,000 - 19,999 940 1,530 1,610 2,060 3,060 3,460 3,460 3,460 3,640 3,830 3,830 3,830 $20,000 - 29,999 1,020 1,610 2,130 3,130 4,130 4,540 4,540 4,720 4,920 5,110 5,110 5,110 $30,000 - 39,999 1,020 2,060 3,130 4,130 5,130 5,540 5,720 5,920 6,120 6,310 6,310 6,310 $40,000 - 59,999 1,870 3,460 4,540 5,540 6,690 7,290 7,490 7,690 7,890 8,080 8,080 8,080 $60,000 - 79,999 1,870 3,460 4,690 5,890 7,090 7,690 7,890 8,090 8,290 8,480 9,260 10,060 $80,000 - 99,999 2,020 3,810 5,090 6,290 7,490 8,090 8,290 8,490 9,470 10,460 11,260 12,060

$100,000 - 124,999 2,040 3,830 5,110 6,310 7,510 8,430 9,430 10,430 11,430 12,420 13,520 14,620 $125,000 - 149,999 2,040 3,830 5,110 7,030 9,030 10,430 11,430 12,580 13,880 15,170 16,270 17,370 $150,000 - 174,999 2,360 4,950 7,030 9,030 11,030 12,730 14,030 15,330 16,630 17,920 19,020 20,120 $175,000 - 199,999 2,720 5,310 7,540 9,840 12,140 13,840 15,140 16,440 17,740 19,030 20,130 21,230 $200,000 - 249,999 2,970 5,860 8,240 10,540 12,840 14,540 15,840 17,140 18,440 19,730 20,830 21,930 $250,000 - 399,999 2,970 5,860 8,240 10,540 12,840 14,540 15,840 17,140 18,440 19,730 20,830 21,930 $400,000 - 449,999 2,970 5,860 8,240 10,540 12,840 14,540 15,840 17,140 18,450 19,940 21,240 22,540 $450,000 and over 3,140 6,230 8,810 11,310 13,810 15,710 17,210 18,710 20,210 21,700 23,000 24,300

Head of Household Higher Paying Job Lower Paying Job Annual Taxable Wage & Salary

Annual Taxable Wage & Salary

$0 - 9,999

$10,000 - 19,999

$20,000 - 29,999

$30,000 - 39,999

$40,000 - 49,999

$50,000 - 59,999

$60,000 - 69,999

$70,000 - 79,999

$80,000 - 89,999

$90,000 - 99,999

$100,000 - 109,999

$110,000 - 120,000

$0 - 9,999 $0 $830 $930 $1,020 $1,020 $1,020 $1,480 $1,870 $1,870 $1,930 $2,040 $2,040 $10,000 - 19,999 830 1,920 2,130 2,220 2,220 2,680 3,680 4,070 4,130 4,330 4,440 4,440 $20,000 - 29,999 930 2,130 2,350 2,430 2,900 3,900 4,900 5,340 5,540 5,740 5,850 5,850 $30,000 - 39,999 1,020 2,220 2,430 2,980 3,980 4,980 6,040 6,630 6,830 7,030 7,140 7,140 $40,000 - 59,999 1,020 2,530 3,750 4,830 5,860 7,060 8,260 8,850 9,050 9,250 9,360 9,360 $60,000 - 79,999 1,870 4,070 5,310 6,600 7,800 9,000 10,200 10,780 10,980 11,180 11,580 12,380 $80,000 - 99,999 1,900 4,300 5,710 7,000 8,200 9,400 10,600 11,180 11,670 12,670 13,580 14,380

$100,000 - 124,999 2,040 4,440 5,850 7,140 8,340 9,540 11,360 12,750 13,750 14,750 15,770 16,870 $125,000 - 149,999 2,040 4,440 5,850 7,360 9,360 11,360 13,360 14,750 16,010 17,310 18,520 19,620 $150,000 - 174,999 2,040 5,060 7,280 9,360 11,360 13,480 15,780 17,460 18,760 20,060 21,270 22,370 $175,000 - 199,999 2,720 5,920 8,130 10,480 12,780 15,080 17,380 19,070 20,370 21,670 22,880 23,980 $200,000 - 249,999 2,970 6,470 8,990 11,370 13,670 15,970 18,270 19,960 21,260 22,560 23,770 24,870 $250,000 - 349,999 2,970 6,470 8,990 11,370 13,670 15,970 18,270 19,960 21,260 22,560 23,770 24,870 $350,000 - 449,999 2,970 6,470 8,990 11,370 13,670 15,970 18,270 19,960 21,260 22,560 23,900 25,200 $450,000 and over 3,140 6,840 9,560 12,140 14,640 17,140 19,640 21,530 23,030 24,530 25,940 27,240

Employment Eligibility Verification

Department of Homeland Security

U.S. Citizenship and Immigration Services

USCIS

Form 1-9 0MB No. 1615-0047 Expires 10/31/2022

►START HERE: Read instructions carefully before completing this form. The instructions must be available, either in paper or electronically,during completion of this form. Employers are liable for errors in the completion of this form.

ANTI-DISCRIMINATION NOTICE: It is illegal to discriminate against work-authorized individuals. Employers CANNOT specify which document(s) an employee may present to establish employment authorization and identity. The refusal to hire or continue to employ an individual because the documentation presented has a future expiration date may also constitute illegal discrimination.

Section 1. Employee Information and Attestation (Employees must complete and sign Section 1 of Form 1-9 no later than the first day of employment, but not before accepting a job offer.)

Last Name (Family Name) First Name (Given Name) Middle Initial Other Last Names Used (if any)

11.lk\ress {Street Nurnoor am:! Name} 11-1)\. N'u'i'i'lrRti O,\'j 'iYi ''11fl'l'i St.:a.t.e 7.\f? Cooe

Date of Birth (mm/ddlyyyy) U.S. Social Security Number Employee's E-mail Address Employee's Telephone Number

[[D-[IJ-1 I I I I I am aware that federal law provides for imprisonment and/or fines for false statements or use of false documents in connection with the completion of this form.

I attest, under penalty of perjury, that I am (check one of the following boxes):

0 1. A citizen of the United States

D 2. A noncitizen national of the United States (See instructions)

D 3. A lawful permanent resident

n 4. An alien authorized to work

(Alien Registration Number/USCIS Number):

until (expiration date, if applicable, mm/dd/yyyy): Some aliens may write "N/A" in the expiration date field. (See instructions)

Aliens authorized to work must provide only one of the following document numbers to complete Form 1-9: QR Code - Section 1

Do Not Write In This Space An Alien Registration Number/USC/S Number OR Form 1-94 Admission Number OR Foreign Passport Number.

1. Alien Registration Number/USCIS Number:OR

2. Form 1-94 Admission Number:OR

3. Foreign Passport Number:

Country of Issuance:

Signature of Employee Today's Date (mmlddlyyyy)

Preparer and/or Translator Certification (check one):0 I did not use a preparer or translator. D A preparer(s) and/or translator(s) assisted the employee in completing Section 1.(Fields below must be completed and signed when preparers and/or translators assist an employee in completing Section 1.)

I attest, under penalty of perjury, that I have assisted in the completion of Section 1 of this form and that to the best of my knowledge the information is true and correct.

Signature of Preparer or Translator I

Today's Date (mmlddlyyyy)

Last Name (Family Name) First Name (Given Name)

Aclclress (Street Number and Name) Ci'ry or"'iown <2,+l·2lt'e Zl't>Cooe

G Employer Completes Next Page G

Form 1-9 10/21/2019 Page 1 of3

Punctuation - We expect all employees to arrive 15 minutes prior to all events. If you're notearly, you're late.

Attitude - Be patient, courteous, and helpful to not only guests, but vendors, venue staff, andeach other. Sometimes, best laid plans go astray and it takes a team player to communicate,be respectful and keep the order. Show integrity and loyalty to the company and speakpositively to one another.

Cell Phones - Keep your phones in your bags and only use them on your break and to clock inor clock out. Event managers and designated staff will be instructed to keep their phones onthem to take picture, communicate with Brigitte if she isn't there and help other clock in andout.

Language - Absolutely no profanity, keep your language respectful and kind. Please keep allnegative feedback to yourself while at work, you will be provided an evaluation sheet afterevery event to disclose your opinions. Vendors, coordinators, wedding parties, and familymembers are under enough pressure and do not need to hear what we have to say. If you areworking in back of house you must keep your conversations low, guests hears everything!

Food - Please eat prior to an event and bring your own snack and water. You will have breakswhere you might want to have a bite. You will only be allowed to eat and break in adesignated area and never in front of guests.

Tools - We require staff to carry a wine key and wear a wristwatch on them during an event.We strongly encourage you carry a pen, pocket knife, mints, and a lighter. We will provide youwith business cards to have with you as well.

Smoking and Gum - We don't allow smoking or chewing gum at an event, even on breaks. Ifyou show up smelling like smoke then you will be sent home.

Chain of Command - Coordinators and Venue Managers are very busy people and can'tanswer all our questions. This is why our waitstaff works under an event manager or leadserver from CCPH which will be the one all questions will be directed towards. Never speak toa coordinator or client unless spoken to first.

Service Standards andExpectations

★★★★★Central Coast Party Helpers is a five star, professional company. We expect everyemployee to adhere to our standards.

Name _________________________________ Date ______________

Signature _________________________________________________

Name Date

Signature

Dress Code And Grooming Standards

Central Coast Party Helpers is a five star, professional company. We represent these qualities by dressing in a professional manner. Each staff member is expected to meet our appearance standards to a tee. Repeated disregard of our dresscode and grooming standards is grounds for termination.

Shirts - A clean, pressed, long sleeve, black shirt is the most common uniform. The shirt must be free of stains, wrinkles, textures, or patterns. The shirt will be worn buttoned to the top and sleeves buttoned and not rolled up. Occasionally, a client might request a white version with the same standards, so add a plain white button up to your work wardrobe as well. Often, we will do some labor before or after an event in the sun, if you are instructed to do so, you will wear a plain black t-shirt or CCPH t-shirt until you are required to change. This is contingent on the event and you will be informed under special notes for each event.

Undershirts/Undergarments - All undershirts and undergarments must match the color of your button up. Since we most often wear black, this means, plain black t-shirts, camisoles, bras. Nude or skin toned is also acceptable.

Tie - You will be provided a red bow tie to wear at most events. It is a good Idea to keep a plain black necktie in your closet as well in case this is requested by a client.

Nametag - Nametags will be provided and are to be worn straight and on the right hand chest.

Wristwatch - Professional looking, inexpensive watches are highly recommended. No bright colors! Your hands will get dirty/wet so don't wear your favorite watch to work.

Pants - You will always wear black, pressed, dress pants with no unique patterns or logos. No jeans or leggings ever! Pants can not hug your ankle, and must fit appropriately by covering the back of your shoes with out touching the ground. Belt - Optional - Must be black with no logos or patterns.

Socks - Socks are to be plain black with no patterns or logos and must go above the ankle.

Shoes - Black dress shoes that can take polish. No laces or heels. No Converse, Vans, or Toms. Clogs are permitted.

Apron - Optional - small black, half apron tied around the waist with no patterns and logos is permitted in order to hold your tools and other items.

Jackets/Cardigans - Optional in cold weather. Nice, plain black jackets or cardigans kept open in the front with no patterns or logos are permitted. NO HOODIES.

Jewelry - Only wedding rings are permitted. No necklaces, bracelets, or earrings that dangle. Tattoos/Piercing - No visible tattoos or piercings. Tattoos mus be covered and piercings must be removed. Sunglasses - Sunglasses are only allowed during set up and breakdown of an event, never during serving guests.

Grooming - Facial hair must be kept short and groomed well. Hair that touches or goes below the shoulders must be neat and pulled back - no stray hairs. Hair that reaches mid- back and beyond must be in a bun or braided. Perfume, lotion, and makeup needs to be light. No crazy hair colors. No fake nails or nail polish, ever!

Name Date

Signature

Shirts = Black Long Sleeve or White (Only when required) Tie = Red Bow Tie or Black Long Tie (Only when required) Name tag - Mandatory Pants - Black Belt - Black Socks = Black, Over the ankle Shoes = All black shoes Apron - Optional - black Grooming - Mandatory

Yes

Yes, I certify and understand the Central Coast Party Helper's Dress Code Policy.

Dress Code And Grooming Standards

Central Coast Party Helpers Dress code Overview

Here is a prime example of how our kitchenware, dinnerware, and cutlery, is provided before we set up.

This is how we expect the scullery to be set up. Very

simple, convenient, & professional for our work space

environment.

Expectations for a Professional Work Space Examples

Remember, prepare to identify these items during your interview!

Prepare to Identify These Items During Your Interview

Warming cabinets or hot boxes are used in nearly all food service operations such like we do in our jobs. As you can see, it's easy, fast, and simple to transport hot food towards the chefs

station. We call this the "Transit box".

For each job, we set up a scullery station. Typically we set up and clean by the end of the event. However, this is a specific station that we call the "scullery" set up station. We also include a trash can with extra linens.

TRAINING VIDEOS

Table Setting:https://www.youtube.com/watch?v=3D2SW1PDs5s

https://www.youtube.com/watch?v=oRmpxPwJFw8

https://www.youtube.com/watch?v=U9sSTW-POG4

Carrying Serving Trays/Carrying Plates: * <http://www.youtube.com/watch?v=MGsRG7Rfr18>* <http://www.youtube.com/watch?v=WBg-z__8IXA>

French Style Service: https://youtu.be/_5KNbGq-bWU

Synchronized Service: http://www.youtube.com/watch?v=4HAj9-NL_5w&sns=em

https://www.youtube.com/watch?v=WdkQbHD0hio

Clearing plates: * <http://www.youtube.com/watch?v=tgNpK5xzxQY>* http://www.youtube.com/watch?v=_m0YrQz9oz0

Cake Cutting: https://www.youtube.com/watch?v=-j9VwBKT9po

https://www.youtube.com/watch?v=fMYu7xHYgGY Pouring Wine/Beverage Service: ● https://www.youtube.com/watch?v=wfbnXpZ2qhI

* <http://www.youtube.com/watch?v=uWGydhfp1AM>* Bar set up: https://www.youtube.com/watch?v=8ry2yx5eCp4* https://www.youtube.com/watch?v=0sGQUG0OrJA* http://www.youtube.com/watch?v=H3d2QfsPMLw* https://www.youtube.com/watch?v=wn_Ja4bwNBA

Tapping a Keg:https://www.youtube.com/watch?v=NSmMX_VHWsY

https://www.youtube.com/watch?v=ePCuKCqv5Aw

Central Coast Party Helpers has zero tolerance for the use, possession, manufacturing,

and distribution of drugs, marijuana, alcohol, or other controlled/mood-altering substances while employed. You may never show up to work under the influence of drugs

or alcohol or ingest such substances while on the job. Employees who violate this policy

are subject to immediate dismissal.

If you are injured on the job and your supervisor has objectively reasonable basis for

believing you are under the influence of drugs or alcohol, you may be sent to an

appropriate facility for testing within two hours of the incident. or testing will be done in

conjunction with treatment, where applicable. Refusal to cooperate in post-accident

testing is grounds for termination of your employment.

These general guidelines are not intended to create a contract of employment between

Central Coast Part Helpers and the employee for any specific or definitive time period of

employment or to any specific policies, procedures, actions, rules, or terms and conditions

of employment.

Employees, as a condition of employment, are required to abide by these guidelines.

Name Date

Signature

Drug and Alcohol Policy

Brigitte Faulkner aka Central Coast Party Helpers (herein referred to as “Employer”), and (name)

_________________________________________ , an employee of Central Coast Party Helpers (herein referred to as Employee).

As a result of employment with Central Coast Party Helpers, Employee might have access to Confidential Information necessary for fulfilling the position. During this employment, Central Coast Party Helpers may also share certain proprietary information with the Employee. Therefore, in consideration of the mutual promises and covenants contained in this Agreement, and other good and valuable consideration, the receipt and sufficiency of which is hereby acknowledged, the parties hereto agree as follows:

1. Definition of Confidential Information(a) For purposes of this Agreement, “Confidential Information” means any data or information that isproprietary to the Employer and not generally known to the public, whether in tangible or intangible form,whenever and however disclosed, including, but not limited to: (i) any marketing strategies, plans, schedule,training, financial information, or projections, operations, Event Sheets, Evaluation sheets, client information,sales estimates, business plans and performance results relating to the past, present or future business activities ofsuch party, its affiliates, subsidiaries and affiliated companies; (ii) plans for products or services, and customer,venue, or supplier lists and information; (iii) any scientific or technical information, invention, design, process,procedure, formula, improvement, technology or method; (iv) any concepts, reports, data, know-how, works-in- progress, designs, development tools, specifications, computer software, source code, object code, flow charts,databases, inventions, information and trade secrets; and (v) any other informationthat should reasonably be recognized as confidential information of the Employer and a conflict of interest.Confidential Information need not be novel, unique, patent-able, copyright-able or constitute a trade secret in orderto be designated Confidential Information. The Employee acknowledges that the Confidential Information isproprietary to the Employer, has been developed and obtained through great efforts by the Employer and thatEmployer regards all of its Confidential Information as trade secrets.

(b) Notwithstanding anything in the foregoing to the contrary, Confidential Information shall not includeinformation which: (i) was known by the Employee prior to receiving the Confidential Information from theEmployer; (b) becomes rightfully known to the Employee from a third-party source not known (after diligentinquiry) by the Employee to be under an obligation to Employer to maintain confidentiality; (c) is or becomespublicly available through no fault of or failure to act by the Employee in breach of this Agreement; (d) isrequired to be disclosed in a judicial or administrative proceeding, or is otherwise requested or required to bedisclosed by law or regulation.

2. Disclosure of Confidential InformationFrom time to time, the Employer may disclose Confidential Information to the Employee. The Employee will:(a) limit disclosure of any Confidential Information to its directors, officers, employees, agents orrepresentatives (collectively “Representatives”) who have a need to know such Confidential Information inconnection with the current or contemplated business relationship between the parties to which this agreementrelates, and only for that purpose; (b) advise its Representatives of the proprietary nature of the

Page 1/2

Confidentiality Agreement

This agreement entered into on this day of (date) ______________________________ between

Confidential Information and of the obligations set forth in this Agreement and require such Representatives to keep the Confidential Information confidential; (c) shall keep all Confidential Information strictly confidential by using a reasonable degree of care, but not less than the degree of care used by it in safeguarding its own confidential information; and (d) not disclose any Confidential Information received by it to any third parties (except as otherwise provided for herein).

Employee shall be responsible for any breach of this Agreement by any of their respective Representatives.

3. Use of Confidential InformationThe Employee agrees to use the Confidential Information solely in connection with the current orcontemplated business relationship between the parties and not for any purpose other than asauthorized by this Agreement without the prior written consent of an authorized representative of theEmployer. No other right or license, whether expressed or implied, in the Confidential Information isgranted to the Employee here under. Title to the Confidential Information will remain solely in theEmployer. All use of Confidential Information by the Employee shall be for the benefit of theEmployer and any modifications and improvements thereof by the Employee shall be the sole propertyof the Employer.

4. Non-Compete ClauseIn contract law, a non-compete clause (NCC) is a clause under which the Employee agrees not to enterinto or start a similar profession or trade in competition against the Employer. At any time duringemployment, or upon resignation or termination, the Employee agrees not to begin working for acompetitor or start their own business within the same industry within the counties of San Luis Obispoand Santa Barbara, and gain competitive advantage by exploiting confidential information aboutCentral Coast Party Helpers’ operations or trade secrets, or sensitive information such ascustomer/client lists, business practices, upcoming events, and marketing plans.

By signing this agreement, you hereby acknowledge that you have read this agreement and understand its contents, and that you further understand that this agreement supersedes any and all previous agreements, policies, practices or guidelines, whether oral or written.

Name _______________________________________________________ Date ________________

Signature __________________________________________________________

Employer Name Brigitte Faulkner Date ________________

Employer Signature __________________________________________________

Page2/2

As an employee of Central Coast Party Helpers, your employment is "at-will." This means

that during the course of employment with Central Coast Party Helpers, employees are

free to terminate their employment at any time, with or without reason. Although

Central Coast Party Helpers may choose to terminate an employee for cause, cause is

not required.

By signing this agreement, you hereby acknowledge that you are entering into "at-will"

employment, and that you have read this agreement and understand its contents, and

that you further understand that this agreement supersedes any and all previous

agreements, policies, practices or guidelines, whether oral or written.

Name Date

Signature

At-Will Agreement

DLSE-NTE (rev 9/2014)

NOTICE TO EMPLOYEE Labor Code section 2810.5

EMPLOYEE

Employee Name:

Start Date:

EMPLOYER

Legal Name of Hiring Employer:

Is hiring employer a staffing agency/business (e.g., Temporary Services Agency; Employee Leasing

Company; or Professional Employer Organization [PEO])? □ Yes □ No

Other Names Hiring Employer is "doing business as" (if applicable):

Physical Address of Hiring Employer’s Main Office:

Hiring Employer’s Mailing Address (if different than above):

Hiring Employer’s Telephone Number:

If the hiring employer is a staffing agency/business (above box checked "Yes"), the following is the other entity

for whom this employee will perform work:

Name:

Physical Address of Main Office:

Mailing Address:

Telephone Number:

WAGE INFORMATION

Rate(s) of Pay: Overtime Rate(s) of Pay: Rate by (check

box): □ Hour □ Shift □ Day □ Week □ Salary □ Piece rate □ Commission□ Other (provide specifics):

Does a written agreement exist providing the rate(s) of pay? (check box) □ Yes □ No

If yes, are all rate(s) of pay and bases thereof contained in that written agreement? □ Yes □ No

Allowances, if any, claimed as part of minimum wage (including meal or lodging allowances):

(If the employee has signed the acknowledgment of receipt below, it does not constitute a “voluntary written agreement” as required under the law between the employer and employee in order to credit any meals or lodging against the minimum wage. Any such voluntary written agreement must be evidenced by a separate document.)

Regular Payday:

Brigitte Faulkner

Central Coast Party Helpers

179 Niblick Rd # 169 Paso Robles, Ca, 93446

same

14, 15, 20.x

15th & 1st

Various Clients

(805)-238-7979

DLSE-NTE (rev 9/2014)

WORKERSC’OMPENSATION

Insurance Carrier’s Name: Address: Telephone Number: Policy No.: □ Self-Insured (Labor Code 3700) and Certificate Number for Consent to Self-Insure:

PAID SICK LEAVE Unless exempt, the employee identified on this notice is entitled to minimum requirements for paid sick leave under state law which provides that an employee:

a. May accrue paid sick leave and may request and use up to 3 days or 24 hours of accrued paid sick leave peryear;

b. May not be terminated or retaliated against for using or requesting the use of accrued paid sick leave; andc. Has the right to file a complaint against an employer who retaliates or discriminates against an employee for

1. requesting or using accrued sick days;2. attempting to exercise the right to use accrued paid sick days;3. filing a complaint or alleging a violation of Article 1.5 section 245 et seq. of the California Labor Code;4. cooperating in an investigation or prosecution of an alleged violation of this Article or opposing any policy

or practice or act that is prohibited by Article 1.5 section 245 et seq. of the California Labor Code.The following applies to the employee identified on this notice: (Check one box) □ 1. Accrues paid sick leave only pursuant to the minimum requirements stated in Labor Code §245 et seq. with no

other employer policy providing additional or different terms for accrual and use of paid sick leave. □ 2. Accrues paid sick leave pursuant to the employer’s policy which satisfies or exceeds the accrual, carryover, and use

requirements of Labor Code §246. □ 3. Employer provides no less than 24 hours (or 3 days) of paid sick leave at the beginning of each 12-month period.□ 4. The employee is exempt from paid sick leave protection by Labor Code §245.5. (State exemption and specific

subsection for exemption):

ACKNOWLEDGEMENT OF RECEIPT (Optional)

(PRINT NAME of Employer representative) (PRINT NAME of Employee)

(SIGNATURE of Employer Representative) (SIGNATURE of Employee)

(Date) (Date)

The employee’s signature on this notice merely constitutes acknowledgement of receipt.

Labor Code section 2810.5(b) requires that the employer notify you in writing of any changes to the information set forth in this Notice within seven calendar days after the time of the changes, unless one of the following applies: (a) All changes are reflected on a timely wage statement furnished in accordance with Labor Code section 226; (b) Notice of all changes is provided in another writing required by law within seven days of the changes.

Employers Preferred Insurance Co2250 Paseo Verde Parkway #100, Henderson, NV, 89074

Brigitte Faulkner

2/27/2020

(800)-6773252EIG2783801

I have received the Central Coast Party Helpers Employee Handbook and acknowledge

that I have thoroughly read and understand its contents. By signing this agree to follow

all guidelines and rules as specified in the Handbook.

Name Date

Signature

Employee Handbook Sign Off

https://forms.office.com/Pages/ResponsePage.aspx?id=DQSIkWdsW0yxEjajBLZtrQAAAAAAAAAAAANAASLwe_9UODlPRTlUV1Q5MEgyUjU4SDVSMDdSV0Y2Ri4u

Central Coast Party Helpers QuizPlease Answer the best you can. We would like to know if you understand and

acknowledge our main points in the CCPH Handbook

Click Link Below to take the quiz. Once completed, click "Submit" and it will be sent straight to us to view results.

Note: This link is compatible for computer and mobile phone users.

TRAINING VIDEOS

Table Setting:https://www.youtube.com/watch?v=3D2SW1PDs5s

https://www.youtube.com/watch?v=oRmpxPwJFw8

https://www.youtube.com/watch?v=U9sSTW-POG4

Carrying Serving Trays/Carrying Plates: * <http://www.youtube.com/watch?v=MGsRG7Rfr18> * <http://www.youtube.com/watch?v=WBg-z__8IXA>

French Style Service: https://youtu.be/_5KNbGq-bWU

Synchronized Service: http://www.youtube.com/watch?v=4HAj9-NL_5w&sns=em

https://www.youtube.com/watch?v=WdkQbHD0hio

Clearing plates: * <http://www.youtube.com/watch?v=tgNpK5xzxQY> * http://www.youtube.com/watch?v=_m0YrQz9oz0

Cake Cutting: https://www.youtube.com/watch?v=-j9VwBKT9po

https://www.youtube.com/watch?v=fMYu7xHYgGY Pouring Wine/Beverage Service: ● https://www.youtube.com/watch?v=wfbnXpZ2qhI

* <http://www.youtube.com/watch?v=uWGydhfp1AM> * Bar set up: https://www.youtube.com/watch?v=8ry2yx5eCp4 * https://www.youtube.com/watch?v=0sGQUG0OrJA * http://www.youtube.com/watch?v=H3d2QfsPMLw * https://www.youtube.com/watch?v=wn_Ja4bwNBA

Tapping a Keg: https://www.youtube.com/watch?v=NSmMX_VHWsY

https://www.youtube.com/watch?v=ePCuKCqv5Aw